A.
B. |
Win Western Restaurant
78-3, Taichung Port Rd, Sec 3, 8F, Xitun District
(Windsor Hotel); (04) 2465-6555
Hours: 11:30 am-2 pm, 6-9:30 pm
Credit cards accepted. 10% service charge.
Free parking. English/Chinese menu.
This all-new Windsor Hotel restaurant is manned by Chef Louis Chang, most recently of Taipei Sherwood Hotel's famed Toscana restaurant. He focuses on a range of succulent USDA Prime dry-aged steaks, which diners are strongly recommended to enjoy medium-rare. Besides steak, there is also a full range of Italian and French courses, which can be ordered a la carte or via set menus (NT$1,800-3,200). --By Douglas Habecker, translated by Angel Pu
A. Chef Chang poses with his largest steak--a 32-oz. USDA Prime Dry-Aged T-Bone (NT$3,850). Slightly-smaller dry-aged options range from a 6-oz. Rib Eye Cap (NT$1,800) to a 16-oz. Bone-In New York Strip (NT$2,200). There is also Filet Mignon (NT$1,300-1,550) and Grilled Whole Live Boston Lobster (NT$1,880).
B. The Pan-Fried Sea Prawn served with Seafood Multi Seeds Risotto (NT$1,350) is just one of the many non-steak entrees. These include pastas and risottos (from NT$580) and various chicken, duck, lamb, beef and seafood courses, as well as a la carte appetizers, salads, soups and desserts. Hint: Try the amazing Win Traditional Tiramisu, served in a martini glass with biscotti for dipping.
 C. Win Western Restaurant's cuisine is matched by a high-end ambiance with notable features including a very high ceiling, glass walls, and an outside garden area with great views of the city.
|
December 2011
