Westholme premium wagyu makes its Taiwan debut; Michelin-starred chefs collaborate on star-rated cuisine

Text by MOOK Scenic Family, compiled and reported
 
The Australian premium wagyu brand Westholme collaborates with Chef Lin Ming-Chien of LONGTAIL, a Michelin one-star restaurant in Taipei, and Chef Malcolm Lee of Candlenut, a Michelin one-star Peranakan cuisine restaurant in Singapore, to make a guest appearance in Taiwan. Together, they exclusively create the “Westholme Premium Wagyu Dual-Star Gastronomic Experience,” showcasing Westholme’s stylish flavors in Taiwan for the first time. The event will be held on the evenings of January 23 and January 24 at LONGTAIL restaurant, with online and phone reservations now open.

Westholme’s cattle are raised on the vast Mitchell grasslands in Australia. In a naturally pure environment with abundant water and lush grass, the cattle are free-range for two years, and later fed with carefully formulated grains, resulting in rich, even marbling and tender, juicy texture. The authentic wagyu breed and meticulous care from the ranch staff are the key reasons why Westholme stands out from other beef.

The “Westholme Premium Wagyu Dual-Star Gastronomic Experience” is presented in Taiwan for the first time, crafted by star chefs from Taiwan and Singapore. One of them is Chef Lin Ming-Chien, who has over 20 years of experience cooking diverse international cuisines. Based on French techniques, he incorporates a global perspective, regional characteristics, and skillfully uses local ingredients. He has opened three uniquely styled restaurants in Taiwan, including LONGTAIL Restaurant & Bar, which earned a Michelin one-star in 2018.

Chef Lin Ming-Chien selected the wagyu diaphragm from Westholme this time, highlighting the meat's fine texture, juiciness, sweetness, and rich flavor. The other guest chef, Chef Malcolm Lee of Candlenut, a Michelin one-star restaurant in Singapore making his first appearance in Taiwan, draws on his lifelong familiarity with Peranakan culture and his taste memories. Breaking through the clash between tradition and modernity, he has created the only restaurant in culturally diverse Singapore that infuses authentic Peranakan dishes with contemporary creative elements—and has earned Michelin recognition in Singapore for three consecutive years.

Chef Malcolm Lee excels in cooking with Westholme. This time, he selected Westholme wagyu cheek, beef tongue, and short rib sections, using a variety of spices to elegantly present the delicate tenderness of the cheek, the springy Q-texture of the tongue, and the richness of the short ribs—emphasizing how every bite of Westholme premium wagyu offers diners a richly layered texture within its tender meat.