王品 只款待心中最重要的人

A cow, only serves for six Wang steaks. Persisting in the strict definition of delicious, a cow only takes the most essence of the sixth to eighth pair of ribs, after 250 ° C high temperature and slow roasting for 1.5 hours. Insisting the five major methods, in order to present Chinese flavor Taiwan classic full cooked beef steak.

Flavorful and tender. The chef's skillful cooking methods and precise temperature control, along with the special creamy white sauce, give each bite a soft texture that melts in your mouth.

Juicy marbled Australian Wagyu beef paired with the chef's special creamy white sauce and scallops pan-fried until golden—double goodness that really hits the spot.

Filet Steak is made from the best of beef's loin meat part and is served with three Japanese raw-grade dried fried scallops and fresh sweet teeth.

Selected shoulder clip parts baked fully cooked upper ribs / lower ribs, is the first choice for non-cattle gluttons.