A new-style California-inspired restaurant combining charcoal-grilled cuisine, where pork knuckle arrives at the table with bold flair

▲"Jiuhao" butcher's knife pork, 1100 NTD. (Photo / Reporter Huang Shiyuan)

Reporter Huang Shiyuan / Taipei Report

Extending the free-spirited style of Burger Ray’s signature burgers, founder Ray and executive chef Ginger have once again teamed up to create “The Grill by BR,” a new-style restaurant on the first floor of SiLv that combines Californian Cuisine with charcoal-grilled dishes.The prices are affordable, with à la carte dishes starting at 200 NTD, lunch steak sets from 500 NTD, and evening sets just over 1000 NTD. It officially opened for business on the evening of November 7.


▲Deep-fried pig tail, 280 NTD. (Photo / Reporter Huang Shiyuan)

Named “The Grill Shíwù by BR,” the restaurant uses grilling methods to bring out the flavors of meats such as beef and pork.The term “The Grill by BR” emphasizes sharing meals — making it easy for family and friends to gather and dine together.It breaks away from the traditional Western dining format centered around set menus. Starting from the concept of California-inspired modern cuisine, the menu is designed with Tapas in mind, offering three portion sizes: Small Plates (slightly larger than typical appetizers), Medium Plates (more filling), Large Plates (main course-sized), Side Dishes, and Desserts.


▲Angus ribeye steak, 1080 NTD (13 oz). (Photo / Reporter Huang Shiyuan)

For meat-focused Large Plates, there's a 30-ounce “Angus Red House Steak” for two people, priced at 1680 NTD — perfect for 2–3 people to share. There's also the “Jiuhao Butcher's Knife Pork,” a tomahawk pork chop that offers a hearty meal, selling for 1100 NTD. Both are ideal choices for meat lovers. Additionally, lunchtime business lunches are available — a steak set menu for just 500 NTD per person includes soup or salad, a main course, dessert, and a drink or tea. The chilled Angus ribeye 9oz steak set is 660 NTD.


▲Royal salmon. (Photo / Reporter Huang Shiyuan)

In the evening, the focus is on à la carte dishes but set menus are also available. The evening menu is designed for two people and includes options such as salad or Burger Ray’s classic meat sauce dish, plus royal salmon & Jiuhao braised pork, along with main course choices like T-bone steak, braised short ribs, and freshly grilled tiger fish — three main dish options in total, averaging about 1000 NTD per person.

Most of the meat dishes at “The Grill Shíwù by BR” undergo low-temperature vacuum cooking, with an experienced starting temperature of just 49°C.Ginger mentioned that using the lower temperature of 49°C prevents the beef from being overcooked before it even starts cooking, but such a low temperature also increases the difficulty. In addition to carefully managing timing, one must also pay close attention to safety considerations between temperature and ingredients. Afterward, the meat is seared on a hot iron plate, allowed to rest, and then returned to the charcoal grill for finishing.

Address: No. 18, Lane 147, Section 3, Xinyi Road, Da’an District, Taipei City (1F, Chez Nous Hotel SiLv)
Phone: (02) 2701-8110