Features an innovative "double main course" concept – the finesse of French cuisine meets the boldness of American style.

Text & Photos /Mi’er

Most people know that the "Bon Amis Lounge" on the first floor of Shewan Hotel mainly serves refined Western-style buffet, but before planning Bon Amis Steak Room, I once tried Chef Jian’s customized French set menu at the lounge and was deeply impressed by his skills, because back then Chef Jian had just left Queen Alice Group’s “Iron Chef” Shi Guoyu and even went to La Tour d'Argent in France for further training. It was such a pity that he was only assigned to the buffet.

But back then very few people knew that Bon Amis Lounge also offered customized set menus. Fortunately, this year during the steak craze, Shewan Hotel decided to section off part of the private dining rooms behind the lounge to create Bon Amis Steak Room, allowing Chef Jian to launch a series of signature dishes. So now, you can enjoy dishes at Shewan Hotel that were previously only available by reservation – an upgrade indeed！

The restaurant name "Bon Amis" means "good friends" in French. It’s designed to be cozy and warm, perfect for gatherings with close friends. The space isn’t large – it can accommodate around 32 people, plus four independently styled European classical private rooms – making it a small but beautiful venue that offers a relaxed Casual Fine Dining experience. The menu is straightforward, offering both set courses and à la carte options, with the highlight being the "double main course."

In terms of flavor, the refinement of French cuisine blends with the boldness of American style, while subtle Chinese elements are cleverly infused into the seasoning, giving diners a strong sense of familiarity and a touch of nostalgic retro charm. Chef Jian said: “Many of the dishes on this menu are regulars requested by Chairman Tsai’s family whenever they visit, such as the French-style braised ox tongue. The ox tongue is slow-cooked for a long time with various vegetables, fruits, spices, and red wine sauce, then simmered until tender and flavorful. The result is soft yet firm.”

To differentiate from other steak houses, the steaks here are grilled to showcase USDA Prime-grade American beef tenderloin and Australian 9+ wagyu ribeye, and the Rossini steak is smoked with longan wood.

Additionally, carrying on the grand tradition of Shewan Hotel, Chef Jian has specially designed several “double main course” options when planning the mains, such as “Grilled American Prime Ribeye Steak & Tender Braised Classic Ox Tongue” and “Grilled American Premium Steak for Connoisseurs & Spanish Iberico Cap Muscle,” among others. You get to enjoy two different main courses at once, echoing the old-school opulence of Taiwanese Western restaurants that loved to pair lobster with steak for a “surf and turf” combo. Multiple combinations satisfy modern diners eager to explore varied flavors.

This is the signature dish “Smoked Longan Pan-Fried Duck Liver & Grilled American Prime Beef Tenderloin (with Longan Truffle Sauce)”: crispy, golden pan-fried duck liver paired with tender grilled tenderloin. Before serving, the dish is smoked with fragrant longan wood, dried longan shells, and fresh longan flesh under a smoky transparent cover. When the lid lifts, the captivating aroma of longan wood wafts through the air – an indulgence for both sight and smell before you even take a bite！

The table setting is also exquisitely luxurious.

Porcini mushroom cappuccino soup boasts rich aroma and a silky smooth texture.

A Caesar salad served with half a head of romaine lettuce brings out the classic charm of the dish in a grand presentation.

A starter available at extra cost: tofu made from mashed duck liver mixed with eggs and steamed, paired with truffle black pepper sauce and pan-fried duck liver.

Grilled American Prime Ribeye Steak & Tender Braised Classic Ox Tongue is currently the most popular double main course combo.

Personally, I quite like the ox tongue – it has a hint of Chinese flavor and a bouncy, Q-texture～～

The sauce for the Rossini steak breaks from tradition – truffle sauce is infused with longan, which adds a unique sweetness that rounds out the sauce’s flavor, pairing perfectly with the duck liver！

The beef tenderloin is naturally tender, but I still prefer a bit more chewiness～～

The lava chocolate cake is a very popular dessert here, with just the right texture.

The caramel flan here is incredibly smooth and silky, leaving you wanting more after every bite.

For drinks, the tea selection allows guests to smell and choose their favorite – rose tea is especially popular among female diners.

Limited seating, with a casual yet traditional vibe.

The private rooms feel quite luxurious, in a classic old-school style.

"Author: Mi’er, who majored in Chinese Literature at National Chengchi University before diving into food journalism. Growing up under the guidance of her chef mother, she developed a keen sensitivity to food – not only loving to eat but also to cook. Due to her work, she often travels around in search of delicious food, sharing her experiences on her blog and organizing group food outings. She is the author of the book 'Group Food Tasting Reports.'

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Bon Amis Steak Room
Address: No. 172, Section 4, Zhongxiao East Road, Taipei City
Phone: 02-2781-7037