Known as Taiwan’s ‘Godfather of steaks’, the eponymous owner has been cooking meat for over 40 years. Prime cuts of U.S. wet-aged, Japanese and Australian Wagyu beef are grilled to perfection over lychee wood and rested properly before being served. Try USDA Prime ribeye dry-aged in-house for 14 days for its intense flavour and tenderness. Besides the high-ceilinged main dining room, there are several private ones for 4 to 12 people.