[Eat Well on Mondays]N

By TRAVELER Luxe, reported by Liao Hongxin

 

Although Nº 168 PRIME STEAKHOUSE’s open kitchen promotes the concept of a market-style kitchen, seeing it in person feels more like stepping onto a grand culinary stage—thanks largely to the shop’s centerpiece, the awe-inspiring Beech Ovens & Wood Stone super oven, which commands the visual center and naturally stirs anticipation for sizzling steaks fresh off the grill.

 

It can be said to be the only one of its kind in Taiwan: the Beech Ovens & Wood Stone super ovens. On the left is an Australian-imported Beech Ovens oven, and on the right is an American-imported Wood Stone oven. The former is used for grilling steaks and seafood, while the latter is used for baking fruits, vegetables, bread, and pizza—each serving its own distinct purpose.Beech Ovens feature both left and right cooking sections. The right oven burns imported American oak, utilizing its special design to create a chimney effect that allows the smoke to circulate within the oven, infusing dishes with a richer smoky flavor from the oak. The left section is a cast-iron plate charcoal grilling area. The airflow between the two sections ensures that steaks absorb the smoky aroma of the oak while also developing appetizing charred grill marks.The Wood Stone stone-bottom oven uses infrared rays emitted by the heated stone slab to cook food, especially great for baking bread or pizza. The crust turns crispy and golden, the inside stays soft, and there's a delightfully crunchy base.