American bone-in steaks are here to serve you—Prime grade, bursting with freshness and flavor

Ever since the import of American bone-in steaks was approved, many gourmets have been eagerly looking forward to digging in. Taipei Far Eastern Hotel’s Shanghai Zuiyue Lou and Marco Polo Restaurant have respectively introduced “Shanghai-style Short Ribs” and “American Prime Choice T-bone Steak” to attract diners, each with distinct cooking styles but equally irresistible flavors.

The “Shanghai-style Short Ribs” at Shanghai Zuiyue Lou are personally prepared by the deputy manager of the hotel’s food and beverage department. They use the two plumpest sections from the front part of USDA Choice-grade beef ribs, marinated in a specially made red wine sauce, grilled, and then drizzled with a secret tangy sauce, showcasing a perfect blend of Chinese and Western flavors. The Shanghai-style Short Ribs are available à la carte for NT$380, or can be enjoyed as part of the “Tasting Set,” which also includes an appetizer, braised bird’s nest with shredded chicken and bamboo fungus, spicy cheese king prawns, Shanghai-style Short Ribs, bamboo shoot tip dumplings, braised dried scallop and shark’s fin rice, Shanghai-style desserts, and a fresh fruit platter from Taiwan—all for NT$2,300 per person.

On the 38th floor, Marco Polo Restaurant, after receiving high praise for its “Ultra-Perfect Natural Steak” last year, has now newly launched the “American Prime Choice T-bone Steak.” Imported chilled by air and aged for 4 weeks using wet aging, it is exceptionally sweet and tempting. The T-bone steak set meal comes with chef-selected appetizers, side dishes including spiced roasted potatoes and arugula salad, plus a choice of dessert, all in a 4-course set priced at NT$2,880+10% per 500g (about 18 ounces). The two top-tier Chinese and Western restaurants at Taipei Far Eastern Hotel bring back their steak feasts—make a reservation by calling (02)2378-8888 or visiting the hotel’s website.

Known as the “Highest View Restaurant in Central Taiwan,” the Top of ONE on the 46th floor of Taichung’s Asia Pacific Hotel has also launched a premium grilled steak meal. Foreign executive chef Nicholas Pena-Alvarez specially selects USDA Prime grain-fed beef to showcase his exquisite culinary skills. The recommended menu this time includes the “Premium American Bone-in Ribeye,” weighing 32 ounces—perfect for sharing between two people—at NT$3,300+10%; and the 20-ounce “Couple’s Filet Mignon,” taken from the tender inside round muscle, available for two at NT$2,200+10%.

Both the 32-ounce Premium American Bone-in Ribeye and the 20-ounce Couple’s Filet Mignon are served tableside by the chef, with only 4–7 portions available daily—advance reservations are required. For those who want to sample different textures and flavors in one go, the “14-ounce T-bone Steak” grilled at high temperature and the “Lobster Filet Mignon” pan-seared with butter and olive oil are both highly enticing. From now until April 15, spend NT$1,000 or more at Top of ONE and receive a NT$100 dining voucher. For details on dining promotions, call (04)2303-1234 or check online.

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