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TAIWAN FUN MAGAZINE, November 2007.

A CUT Steakhouse

A.

A CUT Steakhouse

B.

A CUT Steakhouse

(02) 2571-0389
63, ZhongShan N Rd, Sec 2, B1 (The Ambassador Hotel Taipei)
Hours:lunch 11:30 am-3 pm; dinner 6-10:30 pm
Credit cards accepted. 10% service charge.

The Ambassador Hotel in Taipei has been around for 43 years now, but A Cut, a steakhouse inside the hotel, is relatively new. Decorated with earth tones and nice displays of wine bottles, the place is low-key and fashionable. The name, "A Cut", refers both to best cut of a steak and the restaurant's high standards. Recently in the kitchen, Chef Danny Teng and his team have been using a trendy cooking method called "Sous-vide & Herb Bath", which is popular in fine dining establishments in Europe and the U.S. The restaurant hopes to attract all steak connoisseurs to taste their fine cuts and use the opportunity to promote beef culture in Taiwan. --By Josie Wu, translated by Ann Lee

A. A Chef's recommendation, the USDA Prime Center Cut Rib Eye (22oz, NT$3,300) is tender and juicy, topped with sauteed garlic. The presentation is also pleasing to the eye.

B. A Cut Steakhouse also offers a great selection of appetizers: Seared Foie Gras imported from Canada, braised with abalone (NT$700) is an excellent choice. Also available are the Arugula and Baby Greens Salad (NT$380) and Veal Consomme; both have great flavors.

 

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