TAIPEI (Taiwan News) — Taipei’s A Cut Steakhouse introduced its seasonal menu for autumn on Sept. 23, less than a month after receiving its 2024 Michelin star.
The restaurant has now earned its fourth Michelin star, following previous awards in 2020, 2021, and 2023. Executive Chef William Ling (凌維廉) expressed his appreciation for the honor, attributing it to the team's hard work and dedication.
The new menu showcases the bounty of Taiwan's land and sea, Ling said. It is a treasure map of the country's finest seasonal produce.
Autumn a la carte menu dishes
Red prawn tartare
The red prawn tartare showcases the tender texture and sweet flavor of whiskered velvet shrimp from Yilan, chopped and mixed with sweet lemon zest and chives. A refreshing cucumber jelly made with cucumber, white grape juice, and lemon juice complements the sweetness of the prawns.
The dish is finished with a rich white wine lemon sauce made from Spanish white wine and lemon juice. A subtle hint of marigold leaf oil provides a refreshing aroma.
The dish is accompanied by artisanal sourdough bread crisps and sorrel leaves, providing additional texture and flavor.
Sea urchin and caviar tart
The tart offers a delightful combination of textures and flavors. The buttery, flaky crust gives way to the briny burst of caviar, followed by the rich, creamy texture of sea urchin.
The champagne sauce, infused with yogurt and verbena oil, adds a bright, refreshing note to the dish.
Beef tongue
This French-inspired beef tongue dish is served with a turnip sauce made from baby turnips and red wine. The addition of vanilla sour bean sauce adds complexity.
A drizzle of fig leaf oil elevates the flavor profile. The accompanying red wine-soaked figs provide a sweet and tangy contrast.
Thai lobster
Frozen Boston lobster is grilled over charcoal. Lobster meat is paired with a zesty Thai sauce made with lemon, fish sauce, shrimp paste, and red curry paste.
Pineapple and egg yolk pastry souffle
The French souffle offers a modern twist on a classic dessert. The light, airy souffle has a crispy exterior and is filled with a sweet pineapple compote.
The compote is balanced by the savory richness of salted egg yolks that have been soaked in sorghum liquor. The dish is served with cheddar and salted egg yolk ice cream.
A Cut is famous for its dry-aged steaks, which are aged in a self-built dry-aging chamber. The meat is stored at a temperature of 0 to 2 C and a humidity of 60% to 70%.
The controlled environment in the dry-aging chamber allows microorganisms and moisture to interact with the meat. This results in natural tenderization and the development of unique flavors.
As the meat ages, the surface dehydrates, forming a crust that seals in moisture. This process concentrates the fermented flavors and enhances the tenderness, juiciness, and overall flavor of the meat.
The dry exterior of the meat helps to concentrate its aroma. The enzymes in the meat break down during the aging process, resulting in a crispier crust when cooked.
Different types of bacteria contribute to the unique flavor profile of dry-aged meat, and bone-in cuts develop an even more intense aroma. The dry-aging chamber provides a controlled environment for optimizing the aging process.
