170, WuQuan W 4th St, West Dist
11:30 am-2:30 pm, 5:30-10 pm
English menu and Wi-Fi available.
Credit cards accepted.
10% service charge.
Parking lot available.
This restaurant (named after a combo of "food" and "fire") displays a giant glass beef-aging hot-box, highlighting the in-house aged, smoky-flavored beef grilled with longan wood. A lively mix of creative gourmet cuisine here sets new standards with international offerings including American-style ribs, Spanish salami, Singaporean spicy crab and Australian lamb chops, ideally paired with a Burgundy wine from the collection displayed upstairs. --By Niang Chen, translated by Carrie Chang Chien
A. US Prime Boneless Rib Eye (10 oz,, NT$1,680) is grilled with logan wood and served with "chimichurri" (Argentinian pesto), made from parsley, oregano, garlic, and olive oil. Its flavors are best accented with a touch of home-made red-wine salt and coal salt.
B. Crispy Fried Pork Belly with Coconut Flavor Mussels and Clams (NT$480) features delectable Matsu island mussels steamed for 12 hours and crispy fried pork belly cooked with coconut milk, lemon grass and Nanyang region spices; US Prime Beef Tenderloin Steak Tartar served with Taro Chips (NT$520) has raw beef served with fish sauce, peanuts, quail eggs and smoked butter, with home-made taro chips on the side.
C. Singaporean chef Lin Tian Yao takes diners to a new level with items like Crispy Soft Shell Crab served with Singapore Chile Crab Dip (NT$420) and Giant-Sized Pork Chicharron served with House-Made Dip (NT$220).