TAIPEI (Taiwan News) — American steakhouse Smith & Wollensky opened a new location on Wednesday (June 12) in Taichung's Seventh Redevelopment Zone.
Occupying the 34th floor of CBD Times Square, the new location boasts the title of the highest steakhouse in Taichung, offering diners panoramic views of the city skyline. The interior design blends the brand's signature elegant green with warm wood accents, creating a comfortable and inviting atmosphere.
Smith & Wollensky prides itself on its time-tested dry-aging technique, using a 47-year-old process from the United States. Its 28-day aging process enhances the flavor and tenderness of its exclusive USDA Prime grade beef and American Wagyu cuts, achieving top-tier meat quality.
The restaurant can accommodate up to 150 guests. It features a bar area, dining area, private rooms, and an outdoor terrace.
The outdoor terrace is a highlight of the Taichung location. It offers 20 seats, allowing guests to enjoy stunning scenery from sunsets to dazzling night lights.
Taking inspiration from the popular jazz performances at its Taipei branch, the Taichung location features a dedicated stage. American jazz musician Bobby West is slated for regular performances, adding a touch of classic New York jazz night flair to the dining experience.
The dry-aging process is central to Smith & Wollensky's commitment to quality, and the dry-aging room at the Taipei location was expanded to support the Taichung restaurant. This meticulously controlled environment regulates temperature, humidity, and airflow, while utilizing UV light to prevent harmful bacteria.
Unique Menus
Smith & Wollensky in Taiwan offers a unique dining experience that blends classic American steakhouse fare with local Taiwanese flavors. It maintains its core menu of USDA Prime dry-aged steaks, while other ingredients including pork, duck, and seafood are locally sourced, with around 15% of the menu highlighting dishes specifically created to cater to Taiwanese tastes and preferences.
The Taichung menu boasts a unique twist – the Gigantic Chocolate Cake Cocktail. This playful deconstruction of the restaurant's signature ten-layer dessert features Baileys Irish Cream and brandy as a base, blended with chocolate, vanilla ice cream, and crushed ice.
Classic Dishes
Classic steakhouse staples are also well-represented. The dry-aged bone-in ribeye, known for its abundant marbling and tenderness, is a favorite among Taiwanese diners. Another popular choice is the dry-aged bone-in New York Strip, a cut favored by famed investor Warren Buffett for its rich flavor and texture.
For a truly unforgettable experience, guests can opt for the show-stopping 44-ounce dry-aged American Wagyu Tomahawk steak. Served table side, this impressive cut is finished with a flourish as dry-aged beef fat is torched and drizzled over the steak, adding another layer of flavor.
No meal is complete without dessert, and the Gigantic Chocolate Cake remains a crowd-pleaser. Ten layers of rich, moist chocolate cake and mousse create a visually stunning and decadent finale.
In a personal anecdote, John Hardyment, Chairman of Smith & Wollensky Restaurants Taiwan revealed the influence his daughter had on his decision to join Smith & Wollensky. While visiting her in New York, he learned of her husband's status as a loyal patron. "He is a regular, and I thought, this is great, we should rethink that whole idea," Hardyment said, crediting his daughter for his involvement with the company.
“The Taipei restaurant has been extremely successful,” Hardyment said. “It’s definitely the number one steakhouse in the country, and arguably the number one Western restaurant in Taipei.”
Smith & Wollensky recognized Taichung’s thriving dining market and commercial potential. This marks another milestone for the brand’s presence in Taiwan, and its expansion in Asia.
