Taichung
Google
 
Web Taiwanfun
COMPASS: +886 (4) 2358-5466

 

-ARTICLES
-DINING
-NIGHT LIFE
-TEA/COFFEE
-SHOPPING
-ARTS/LEISURE
-REAL ESTATE
-MOVIES
-TRAVEL
-INFORMATION
-MUSIC SCENE
-HUMOUR
-CLASSIFIEDS
-PERSONALS
-LANGUAGE EXCHANGE
-ABOUT US
-MAGAZINE SUBSCRIPTION

HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > April 2010
 

頂餐廳

頂餐廳

頂餐廳

頂餐廳

頂餐廳

Top of ONE: Putting some beef into Taichung's tallest restaurant

By Douglas Habecker
Translated by Naomi Lai

532, YingCai Rd, 46F (Hotel ONE)
(04) 2303-1234
Hours: 11:30 am-2 pm, 6-9:30 pm
Credit cards accepted. 10% service charge. Free parking. Reservations recommended.

Hotel ONE has always found itself in the enviable position of owning the city's tallest manmade dining venue. Day or night, this space--Top of ONE restaurant--lends itself to leisurely executive lunches or the romantic evening rendezvous.

Since opening, Top of ONE has transitioned from French-Japanese to modern Chinese cuisine. Now the restaurant is promoting a brand-new theme that already promises to be a winner--steaks. Although the current Steak Promotion officially only lasts until April 15, almost everyone, including Executive Sous Chef Nicholas Pena-Alvarez, is betting that the already-enthusiastic response will make this fresh direction permanent. At the same time, he is aiming to create a truly unprecedented steak experience.

"I really want to highlight different cultures and how they eat steak," he says. "We want to try a different route to broader spectrum."

He notes three a la carte appetizers respectively represent Japan, France and Italy--Semi Cooked Beef Nigiri with daikon, wasabi and sesame (NT$325); Warm Beef Tartare & Asparagus with poached egg, brioche, pommery aioli and Parma ham vinaigrette (NT$320); and Prime Tenderloin Carpaccio with Mizuna salad, black truffle, truffle oil and parmesan (NT$300).

Another testament to the multi-cultural approach is a big tableside cart of condiments--from the Montreal-style ONE Steak Spice to traditional Argentinian steak sauce Chimichurri Infused Olive Oil--plus eight to nine exotic salt varieties. By request, staff finely grate these mineral and nutrient rich rock and sea salts, which include iron-rich Pakistani/Himalayan salt with a sweeter flavor, an even sweeter black Utah salt, and a Spanish salt infused with charcoal and chilis.

The main courses themselves are a steak lover's vision of heaven, all made from USDA Prime Grade beef and often of a size that will amaze, alarm or satisfy, depending on your steak-eating habits. Examples include the two-person NT$3,300, 32-ounce Cote De Boeuf, a bone-in rib eye; and the 20-ounce Chateaubriand (NT$2,200), cut from the thickest part of a tenderloin. Just as impressive are the Porter House (NT$1,480 for 14 oz., NT$1,780 for 18 oz.); New York Sirloin in four sizes, from 10 to 18 ounces (NT$980-1,520); and Filet Mignon. Also popular are three "Surf & Turf" steak/seafood combinations, like the Petit Cut Bacon Wrapped Filet & Roasted Hokkaido Scallops (NT$1,260) or Petit Cut Filet & 1/2 Roasted Maine Lobster. Rather than the traditional approach of individual diners ordering their own steaks, groups of diners are already discovering the appeal of sharing a variety of steaks, together with vegetables and other side dishes, in a family/home style meal--all to the head chef's approval and applause.

To make ordering easier, there are three set-menu options for lunch (NT$880-1,780) and dinner (NT$1,380-2,680). If this all sounds good to you, stop by Top of ONE before April 15 and do your part to ensure steaks stay on the menu.

頂餐廳 頂餐廳

View This Page In Chinese

  Contributor's Boards other resources  
© COMPASS GROUP 2000-2014 site by GCT Taiwan - Search Engine Optimization