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COMPASS MAGAZINE January 2012

A. B.	The BBQ House Restaurant (04) 2378-2275 93, WuQuan West 3rd St, West District Hours: 5:30-10 pm (also open 11 am-2 pm Sat/Sun), closed Mondays Credit cards not accepted. 10% service charge. English/Chinese information. First opened in Hsinchu in 2008 by Sydney native Tony Huang and Ian Lambert from Montreal, BBQ House now offers Taichung its hand-cut U.S. Angus Prime steaks sold the traditional way, with each diner selecting their cut size and cooking style (recommended: medium-rare to medium). For NT$80 per item, they can also add one of the two daily soup (such as Potato Curry or Cream of Broccoli) and salad (such as Chicken Caesar or Italian Tomato) options. There is also a full range of wines, imported beers and cocktails. --By Douglas Habecker, translated by Angel Pu A. A perfect example of BBQ House's savory selections, this 14-ounce medium-rare Ribeye sells for NT$2.4 per gram (prices may vary) and comes with either sauteed potatoes (pictured), fries or mashed potatoes, with savory Italian Aioli sauce for the former two options, plus a smooth Jack Daniel's whiskey-based sauce for the steak. B. Co-owner Tony Huang (left) and Taichung Manager Demitri Telfair pose with their seven main options--the Ribeye, New York, Short Ribs, Fillet beef options, plus Matsusaka Pork, plus sashimi-grade Canadian Wild Salmon, and Lamb. C. Located along the Art Museum Parkway, BBQ House offers an upscale but relaxing 60-seat, two-floor setting, and can accomodate special private gatherings of up to 30-40 people.
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