The Prime-Grill
keeps it simple...and delicious
By Douglas Habecker
Translated by Angela Cheng
77, ShiZheng Rd, 24F, Xitun Dist. (Millennium Vee Hotel)
(04) 3705-6199, ext. 73200
Hours: 11:30 am-2:30 pm; 6-10 pm
Afternoon tea 2:30-5 pm
English menu available.
Credit cards accepted.
10% service charge.
Parking lot available.
When it comes to fine dining, there are those who are either put off or intimidated by a vast array of menu options and combinations. Thankfully, at least one high-end restaurant has chosen to avoid any such difficulties with a very basic menu that still provides one of the city's most exquisite meals.
The Prime-Grill, perched atop the Millennium Vee Hotel, provides diners with outstanding views of the surrounding skyscrapers, especially romantic at night. This ambiance and high standard of service offered by the international hotel suitably complement the great cuisine here. Although the menu has always revolved around dry-aged American steaks and live-imported seafood, it has now (since July) distilled this down to single dinner set and slightly scaled-down version of that set for lunch, respectively costing NT$2,680 and NT$1,880.
  
Medium: Char Grilled Boston Lobster
Right:
Labeyrie Smoked Salmon Fillet & Scallop
At the center of either is two main entree choices--U.S. Dry Aged Rib Eye Steak (6 oz. dinner, 5 oz. lunch) or Char Grilled Boston Lobster. While these might sound like tasty, but fairly common, dishes, Chef Louie Huang's creativity ensures that both are an experience only found at The Prime-Grill. In his preparation, Huang has incorporated traditional Chinese herbs--21 for the steak and 10 for the lobster--including licorice root, star anise, goji berries and bay leaves. Therefore, he encourages diners to more closely savor the fragrance of each morsel before it goes onto the palate. The 28-day dry-aged steak, served with red wine salt, fleur de sel and rock salt, plus tomato mustard and caramelized garlic on the side, uses a wonderfully tender USDA-certified, top-grade Black Angus beef imported from Creekstone Farms in Kansas.
  
Left: U.S. Dry Aged Rib Eye Steak
Medium: Maryland Crab Cake
Right: Dessert delectables
These entrees come with other courses such as a Chef's Signature amuse bouche; Labeyrie Smoked Salmon Fillet & Scallop or other salad; choice of soup, such as Mushroom Cream or Classic Oxtail; chef's recommended entree like Maryland Crab Cake; dessert and coffee or tea. Each of these beautifully-presented parts is delicious in its own unique way and the amuse bouche and recommended entree are regularly changed.
All this can also be enjoyed with a wide variety of wines or champagnes from the restaurant's cellar, completing an easy-to-order, but unforgettable dining experience.
|
August 2014
