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Grand Formosa Regent Taipei’s Renowned Steakhouse
Brings the Most Succulently Select and Affordable US Bone-In Feast to Taipei!

With all the buzz surrounding U.S bone-in beef, and sanctions against it removed prior to Chinese New Year, U.S beef is now back! Beef lovers can now celebrate with the comeback of U.S bone-in beef and to give consumers something else to cheer about, starting today, Grand Formosa’s American steakhouse—Robin’s Grill, located on the 2nd floor, brings you a beefy feast of rib eye, short rib, and T-bone steak, all featuring choice and prime cuts that are complemented by various truffle, pesto butter, and cream sauces crafted by the hotel’s French chef. And it gets better; each prime rib eye comes weighing in at a whopping 32 ounces which is perfect for those with a nice hearty appetite, and the short ribs are prepared sous vide to give meat lovers and foodies a taste of what delicious beef should taste like.

The Most Value For Your Dollar—32oz U.S. Prime Rib Eye (NT$3,800 for 2 persons)
Rib eye is taken from the back ribs and considered a high quality cut of meat by food connoisseurs. The meat is not as tender as that from the lower back, but the meat next to the bone is exceptionally tasty. Its fatty yet soft texture is combined with a firmer texture due to the tendons and is easier to chew that sirloin and tastier than fillet. Full of a balance of fat and beef, it is a favorite among young male customers. The 32 oz U.S. Prime rib eye is sliced at a thick 5-cm, which is perfect for meat lovers with a big appetite. Its aromatic flavors released with each chewy bite make it a feast not to be missed.

The Highest Quality—16oz U.S Prime T-Bone Steak (NT$1,800 per person)
T-bone is taken from the waist area which cuts into the short loin and contains a smaller portion of tenderloin. Those who are knowledgeable in cuts of beef and have the appetite for this filling cut know that the t-bone is among the highest quality cuts of beef around. With the bigger cut of the t-bone being the New York strip, and the other being the tenderloin, you can get a nice balance of tender and chewy, and fatty and lean; in other words, with this cut, you can have it all. Beef cuts are rated according to their tenderness and juiciness with cuts ranked from best to worst: First is prime, then choice, then select, then standard, then commercial, then utility, then cutter, then canner. Robin’s prides itself in only using the best cuts of meat and the U.S. prime rib eye’s exceptional quality and taste are a fabulous platform on which consumers can taste authentic and sensational beef flavors. After much taste testing and research, it is with confidence that Robin’s serves a cut that does not compromise quality or taste.

The Most Unique—26oz Sous Vide U.S. Choice Short Rib (NT$1,800 per person)

「Sous vide」 is a cooking method originating from France that allows ingredients to maintain their integrity through slow and even cooking at low temperatures. To prepare, chefs take the 26oz cut of U.S. choice short rib, place it into a vacuum sealed plastic bag along with a jus derived from red wine and place it into a steamer at a low heat and steam for 8 hours. Prior to serving, it is slightly grilled for extra taste and color; and overall this cooking method increases the quality, tenderness, and juiciness of the meat for spectacular taste and texture.

All set meals include soup, salad bar, Robin’s special dessert and your choice of coffee or tea. For reservations, please call :(02)2523-8000 ext. Robin’s Grill. All prices are subject to a 10% service charge.

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