Steaks, pasta, and hot pot—all on the menu | A quick guide to Danny Yuy Kuei’s 7 restaurants

Reported by Huang Shiyuan, Taipei

Chef Danny Yuy Kuei is known as the “steak godfather” in Taiwan’s culinary scene. Since founding Danny & Company in 2010, he has launched almost one new restaurant every year. What you might not know is that his portfolio now includes not only teppanyaki and steakhouses but also ventures into bistros and offerings like hot pot and pasta. Even without much publicity, many food enthusiasts still flock to these quietly opened eateries.


▲Danny & Company uses the teppan as a cooking platform, integrating French and Italian culinary techniques. (Photo/Danny & Company)

Danny&Company
A former 18-year head chef at New Bin Teppanyaki, Danny Yuy Kuei has always had a deep connection with teppanyaki cuisine. After leaving New Bin, he went on to open r??{ Teppanyaki and spent over a decade focusing on perfecting steak dishes—earning him the title of “steak godfather.” Danny & Company (literally, “Danny and his partners”) is his first personal venture, named after himself and his dedicated team. It introduces a fresh take and interpretation of teppan cuisine.

Unlike traditional teppanyaki restaurants that often rely on frying, heavy sauces, and excessive smoke, Danny & Company treats the teppan as a cooking platform while integrating French and Italian culinary methods to present Onew Teppan Cuisine. The “O” stands for “All,” aiming to deliver a 0–WOW–0 dining experience.

Address: No. 33, Lane 52, Siwei Rd., Da’an District, Taipei City (Taipei Metro Da’an Station)
Phone: 02-2705-9911


▲Danny Yuy Kuei defines D&C Bistro as a type of “new Western cuisine.” (Photo/D&C Bistro)

D&C Bistro
Known for experimenting with various dining formats, Danny Yuy Kuei describes a bistro as a form of “new Western cuisine.” Compared to typical bistros, D&C Bistro offers a more refined menu. Though named a bistro, everything from the ambiance, tableware, service style, dish presentation, to the selection and grade of wines reflects a fine-dining quality. Danny Yuy Kuei said D&C Bistro shouldn’t be compared with ordinary bistros—it must compete with itself. Once it bears the D&C brand, any dining format under it must be more upscale and refined.

Address: Nos. 55 & 57, Lane 69, Jingye 2nd Rd., Zhongshan District, Taipei City
Phone: 02-8502-5779


▲The Godfather Steak uses direct wood fire grilling for its steaks. (Photo/The Godfather Steak)

The Godfather Steak Danny’s Steakhouse
Dubbed the “steak godfather,” Danny Yuy Kuei founded The Godfather Steak (Danny’s Steakhouse) in 2013. It features steaks grilled directly over wood fire, returning the dish to its most primitive and delicious roots. For this, he specially imported wood-fired grills from the U.S., using wood smoke and Taiwanese longan charcoal to grill the steaks directly on the rack. This raw and rugged method results in crispier crusts and richer smoky flavors.

The steak selection at The Godfather Steakhouse includes premium American cuts such as the Old Timer, ribeye, New York strip, filet mignon, and dry-aged New York strip. For Australian beef, there are options like wagyu ribeye and the rare 10+ purebred wagyu New York strip. Other mains include grilled pork chops, Australian lamb chops, American lobster, and daily fresh fish.

Address: No. 58, Lequn 3rd Rd., Zhongshan District, Taipei City
Phone: 02-8501-1838


▲%: Danny’s WhatsGrill (bottom) & WhatsGreen (top). (Photo/Danny’s WhatsGrill & WhatsGreen)

Danny’s WhatsGrill & WhatsGreen
This is a new American-concept eatery divided into two parts (two brands): the takeaway section, Danny’s WhatsGreen, offers build-your-own salads and soups with fresh greens, toppings, and dressings, plus a variety of handmade fresh pasta and dumplings. The dine-in section is called Danny’s WhatsGrill, focusing on American BBQ. In addition to steaks, the menu features chicken, pork, seafood, and seasonal vegetables, grilled over an open flame to highlight the freshness and smoky aroma of the ingredients.

Address: No. 105, Zhouzi St., Neihu District, Taipei
Phone: WhatsGrill: 02-2656-0011; WhatsGreen: 02-2658-7575


▲Red House Steak lets you enjoy both filet mignon and New York strip in one meal. (Photo/Photo by Huang Shiyuan)

Top Cap Steakhouse
This is Danny Yuy Kuei’s first steakhouse in a department store setting, offering a unique chance to try both filet mignon and New York strip in one sitting. He noted that eating premium steaks all the time can get boring, so it’s good to try something new. Top Cap Steakhouse is not only his first restaurant in a mall but also extends its hours until midnight. Its steaks follow a New York Manhattan style, with the highlight being the 28-day dry-aged porterhouse (bone-in), which combines the tenderness of filet mignon and the chewiness of New York strip in one cut.

Address: 5F, No. 19, Songgao Rd., Xinyi District, Taipei City (Shin Kong Mitsukoshi A4)
Phone: 02-2345-9922


▲At Danny’s WhatsNabe, beef is ready to eat in just 3 seconds. (Photo/Photo by Huang Shiyuan)

Danny's WhatsNabe
The steak godfather goes into the hot pot business—what kind of sparks will fly? The restaurant uses top-grade steak meat, offering three types: premium American ribeye filet mignon, premium American ribeye, and full-blood Australian wagyu ribeye. Having run multiple steak restaurants, Danny Yuy Kuei said he was always thinking about how to innovate. After several trips to Japan for inspiration, he felt Japanese hot pot was worth a try. Chef Su Yukai of Danny’s WhatsNabe explained that unlike typical hot pot joints where all ingredients are thrown in together (which can dilute flavors and cloud the broth), their hot pot uses only water infused with kombu, allowing diners to briefly dip ingredients to enjoy their purest taste.

Address: 1F, No. 17, Lane 52, Siwei Rd., Da’an District, Taipei City
Phone: 02-2704-1717


▲Danny's iPasta offers a wide selection of pasta, including penne, tagliatelle, and orecchiette. (Photo / Provided by Danny's iPasta)

Danny's iPasta
This is one of Danny YU You-Kuei’s signature cross-genre creations, combining local Taiwanese culinary culture with Western-style pasta, paired with a rich variety of sauces. All the pasta is handmade and cooked to order, offering a springy texture and deep pasta aroma. The pasta selection includes options such as penne, tagliatelle, and orecchiette, along with less commonly found Italian ravioli and gnocchi.

Address: B2, No. 19, Songgao Rd., Taipei City (A4 Building, Shin Kong Mitsukoshi)
Phone: 02-2729-0089