A carnivorous paradise of wood-fired grilling: bone-in ribeye and tomahawk pork chops at this Taipei American BBQ joint

Text and photos by /Mi’er Qing Shi

When it comes to barbecue restaurants, most people think of Japanese or Korean-style grilled meat eateries. But beyond those, American-style barbecue — the “big chunks of meat” approach — offers an even more exhilarating dining experience. Zhan F-U Kitchen, located on Zhongshan North Road, is a distinctive gastropub that specializes in American wood-fired grilling.

The space, renovated from an old building, is full of industrial charm. The second-floor seating area features giant pipes turned into booths, perfect for group gatherings. Lego fans will also appreciate how the weathered red brick walls on the first floor are patched with Lego bricks — a nod to German artist Jan Vormann’s “Dispatchwork” urban art project. It’s a thought-provoking space.

The young owner, Wayne Zeng Weihan, has long been passionate about the primal flavors of wood-fired grilling. Charcoal-grilled meats possess a unique aroma that no other cooking method can replicate. In recent years, many renowned chefs and popular restaurants have also experimented with wood-fired techniques to enhance their ingredients, further establishing this style as a mainstream trend.

So Wayne specially imported a black iron grill from the U.S. — known for its rapid heat conduction and excellent heat retention — and reassembled it in Taiwan. It makes a striking impression in the open kitchen. Emphasizing hardwood grilling, the restaurant uses locally sourced longan wood along with charcoal. The charcoal ignites the fire while the longan wood imparts a smoky flavor, giving the ingredients a distinctive taste. Up to 70% of the ingredients here, including bread, vegetables, fruits, meats, and seafood, are cooked on this black iron grill, allowing the unique smoky aroma to become the best seasoning.

Because it’s wood-fired grilling, the meats are served in “big chunks.” They’re first seared at high heat to lock in the juices, then the unique rotating mechanism of the black iron grill allows the racks to move up and down, giving precise control over the level of doneness. The result is meat with a caramelized crust and juicy interior. The black grill marks and the natural smoky aroma of the meat are simply mouthwatering.

Beef lovers shouldn’t miss the generous portion of “Charred CH American T-Bone 26oz” — one piece offers the chewiness of a New York strip and the tenderness of a filet mignon, satisfying both textures in one go. The large portion is perfect for sharing with friends. But besides steak, the “800 Heroes Meat & Seafood Platter,” which combines three types of wood-fired land and sea ingredients, is the best choice for larger groups. In addition to seafood and meats, it also includes seasonal charcoal-grilled vegetables, Mexican-style grilled corn kernels, roasted garlic, and more — a feast for both the eyes and the palate.

Besides meats, the restaurant also offers international-style brunches and exceptionally affordable business lunches. On the brunch menu, meat lovers can choose from American-Mexican favorites like steak burgers, fried chicken muffins, Cuban sandwiches, and Mexican tacos. There are also classic options like scrambled eggs and Italian paninis that are widely loved. As for the generously portioned business lunches, the Roman Vinaigrette Steak Salad — topped with a Flat Iron Steak cut from the American Angus beef shoulder — includes a variety of vegetables and beef, plus soup or a drink, making for a well-balanced and filling meal.

To cater to the younger market, the drinks here are also quite unique. One of the most interesting is the Maya Torch Ice, a twist on the traditional Mexican cold drink Mangonada. It combines mango sorbet with a spicy-sour slush made from Mexican chili powder, Tabasco, salt, and lemon juice, then decorates it with fresh fruit and chili marshmallows. Served in a large cup, it’s sure to draw gasps when it arrives at the table.

Roman Vinaigrette Steak Salad, 200 NTD. This hearty steak salad is one of the business lunch options. Crisp greens are paired with wood-fired steak, and a drink is included — great value.



Crispy, juicy fried chicken paired with salad is very popular among young people.



Though just a side dish, these crispy Mexican taco shells are so addictive you’ll keep eating them.



Mexican Tacos, 320 NTD. Stuffed with shredded smoked duck breast, served on a Mexican taco shell with French-style cheese scrambled eggs — a very Mexican-style brunch.



Tomahawk Pork Chop with Roasted Chicken Leg, 1500 NTD. A supersized portion enough for two or more people. The meats are pre-marinated, so they’re delicious without any sauce after grilling. Mi’er personally thinks this dish is even tastier than the steak!!



Charred CH American T-Bone 26oz, 3600 NTD. A double portion of American Choice-grade T-bone steak, seasoned with salt and pepper, then wood-fired to medium-rare. The charcoal bath gives it a caramelized crust and tender, juicy meat packed with flavor. You get to enjoy both the tenderness of the filet and the marbling and chewiness of the strip — the best choice for beef lovers.



The signature Sea Urchin Spicy-Sour Noodles have a unique flavor — slightly tangy and fragrant, stir-fried to a perfect dryness yet surprisingly delicious.



Maya Torch Ice, 280 NTD. A reinvention of the traditional Mexican cold drink Mangonada. Mango sorbet is mixed with a chili slush made from Mexican chili powder, Tabasco, salt, and lemon juice, then garnished with fresh fruit and chili marshmallows. Sweet, sour, and mildly spicy, it gives mango sorbet a bold new flavor.



The black iron grill imported from the U.S. is the biggest highlight of the open kitchen.



The T-bone steak grilled directly on the black iron grill exudes boldness.



The giant pipe open booth is very distinctive.



Lego bricks used to patch the wall gaps bring lively energy to the old building.



The industrial-style space is perfect for gatherings with friends.

Zhan F-U Kitchen
No. 73, Section 1, Zhongshan North Road, Taipei City
02-2511-7691
Brunch 11:30–14:00 | Afternoon Tea 14:00–17:00 | Dinner 18:00–21:00

Author: Mi’er. After graduating from National Chengchi University’s Department of Chinese Literature, she began working as a food journalist. Growing up under the guidance of her chef mother, she developed a keen sense for food — not only loving to eat but also to cook. Due to her work, she frequently travels around Taiwan in search of delicious food, sharing her experiences on her blog and often organizing group food outings. She is the author of the book “Group Food Tasting Reports.”
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