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Restaurant dangles beef volcano hotpot, cheese-pot and beef ice creams

Restaurant dangles beef volcano hotpot, cheese-pot and beef ice creams

2022-07-18

We head now to a restaurant where beef is the star billing. But these dishes have surely never appeared on a menu before. Wagyu beef volcano hotpot with no soup, anyone? How about cheese-pot? And have you ever seen an ice cream made of wagyu? These are just some of the avant-garde recipes on offer.

A mountain of wagyu beef piled on a plate, then dusted with yam sauce like snow… Until it’s heated, and then it becomes a volcano.

This beef bubbles in a sweet and salty sukiyaki sauce, with its accompaniment of silky yams.

Raw wagyu beef is cut into wafer-thin strips and placed on cabbage, layer upon layer, to create the mountain.

Chen Kuan-hung
Executive chef
Why do we use yam? We use it to recreate the silky texture that traditional sukiyaki gets from egg yolks. The flavor is fresher.

Another hotpot with no soup is this cheese-pot. With fried Iberian pork, chicken and just a hint of spice, the lava-like cheese is a delicious creamy centerpiece.

And why not try this raw beef sushi? Sushi rice is pressed with beef soaked in barbecue sauce. The beef is briefly blow-torched to bring out its flavor.

Chen Kuan-hung
Executive chef
The barbecue sauce is paired with Japanese sesame oil. We grill it mainly for the thrill of it, but flavor-wise it may bring out more of the aroma.

And after the entree, time for an ice cream cone – made of beef.

Crack the cone up and mix it with the beef and egg yolks, to create a donburi of a very special kind. This is beef cuisine to satisfy the tastebuds but also tickle the funny-bone.

肉片堆滿淋山藥泥宛如雪山! 無湯火鍋吃出新意

2022-07-18

台灣人愛吃火鍋,有業者把常見的壽喜燒鍋,肉片堆成肉山,再用山藥泥取代蛋黃,變身沒有湯的火鍋,甚至還有生牛肉叭噗,味道如何一起去品嘗。

一片片和牛,堆疊成肉山,淋上大量的山藥泥,彷彿下雪般,隨著高溫,肉山開始崩塌。

和牛吸收壽喜燒的鹹甜醬汁,溫潤的山藥泥,吃來更滑口。

和牛赤身通過機器,切成薄片,放在高麗菜上,層層堆疊,變身肉山。

[[行政主廚 陳冠宏]]
"為什麼會用山藥,是要代替傳統壽喜燒蛋黃的滑潤口感,味道會比較清新一點"

沒有湯的火鍋,還有這一味起司鍋,炒過的伊比利豬、雞肉,帶有淡淡辣香,用彷彿熔岩的起司,包起來滿口奶香,平衡辣味。

再品嘗生牛肉押壽司,酸甜醋飯放進模具,吸收燒肉醬的生牛肉,壓一壓,最後用熊熊火焰,喚醒香氣。

[[行政主廚 陳冠宏]]
"燒肉醬,搭配日本胡麻油,燒烤主要是因為,現場的驚豔度,風味上可能會更提升香氣"

吃完鹹的,來支叭噗,上面可不是冰淇淋,而是生牛肉。

敲開甜筒,和生牛肉、蛋黃一起攪拌,讓生牛肉多了口感,創意料理,顛覆大眾想像。

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