TAIPEI GRAND HOTEL - ROBIN'S STEAK HOUSE

The prime cut of the rib eye, also known as the 'cap'. Evenly distributed marbling, extremely tender, and rich in juices. Served with half a Boston lobster for a dual delight of surf and turf.

The prime center cut of the tenderloin, the leanest meat on the entire cow, with almost no fat. Delicate and elegant texture. Served with half a sweet Maine lobster.

Rib eye cut with abundant marbling, second only to filet mignon in tenderness, but with a richer fatty aroma. Excellent flavor after charcoal grilling. A surf and turf set with half a lobster.

Sirloin cut from the lower back, with a chewier texture and moderate marbling, offering a rich beef flavor. Suitable for those who enjoy texture. Includes half a lobster.

Extremely rare rib eye cap, scarce in quantity. Features perfect marbling and ultimate tenderness, a favorite among connoisseurs.

Tenderloin cut with very low fat content, meltingly tender like butter. Ideal for those who prefer a lean cut over rich marbling.

Typically features a distinct center of fat, releasing rich aroma when grilled. The meat is tender and juicy, with a robust flavor.

Tender sirloin from the lower back, with a firm and elastic texture. Rich in meaty aroma after high-temperature charcoal grilling.

Rib eye steak grilled and smoked over special wood, offering a unique smoky, woody aroma in addition to the natural sweetness of the beef.

The most prime cut of the filet mignon, the Chateaubriand, extremely tender. Generous portion, a premium feast for two.

Japan's highest grade A5 Kuroge Wagyu, with abundant marbling that melts in your mouth. Extremely luxurious texture, with sweet, rich fat.

Australian beef raised on grain, with richer marbling than grass-fed beef, offering a flavor profile between American and grass-fed beef. The meat is tender and juicy.

Hailed as 'the best pork in the world', fed on acorns. The secreto cut is crisp and tender with a subtle nutty aroma, recommended cooked to medium.

Premium lamb chops from the New Zealand highlands, with a delicate texture and no gamey odor. Rich marbling, tender and juicy.

A platter of oceanic delicacies, including half a Boston lobster, catch of the day, tender abalone, and fresh scallops. Perfect for seafood lovers.

Chef's selection of the freshest catch of the day, prepared according to the fish's characteristics to highlight its natural flavor.

Rich linguine pasta, paired with succulent Boston lobster meat. The sauce absorbs the essence of the seafood.

Classic Italian risotto, with rice grains absorbing rich broth and creamy aroma. Infused with black truffle and various mushrooms, its fragrance is captivating.

Sautéed with various wild mushrooms and flavored with black truffle. Rich in texture, a side dish full of forest essence.

A non-alcoholic drink based on white peach puree, mimicking the classic Bellini cocktail. Sweet taste with a sparkling sensation, refreshing and charming.

Non-alcoholic version of Gin Tonic. Combines the crispness of cucumber with the coolness of mint for a refreshing and palate-cleansing taste.

Non-alcoholic Amaretto Sour. Possesses a unique almond aroma, balanced sweet and sour with lemon, with a smooth and layered texture.

Mimics the flavor profile of a classic Penicillin cocktail. Uses non-alcoholic whiskey, with the spiciness of ginger and the sourness of lemon, accented with the saltiness of sea salt.

A blend of the honeyed notes of Taiwanese Oriental Beauty tea and the woody notes of non-alcoholic whiskey. Fully carbonated, it's a refreshing tea-infused drink.

Taiwanese Oolong tea with unique honey and ripe fruit aromas. Processed with aeration, it has a champagne-like delicate texture.

Dong Ding Oolong tea infused with elegant rose fragrance. Dense bubbles, mellow tea flavor, and captivating floral aroma.

A blend of the roasted aroma of Dong Ding Oolong and the sweet fragrance of osmanthus. Refreshing taste with a long-lasting finish.

Taste three different sparkling tea flavors at once, experiencing the multi-layered variations of Taiwanese tea combined with carbonation.

Made with white peaches from Yamanashi Prefecture, Japan. Rich fruit aroma, high sweetness, with a delicate sparkling sensation.

Selected plums from Wakayama, Japan, with a sweet and sour, appetizing taste. Refreshing bubbles, very palate-cleansing.

Yuzu from Shikoku, Japan, with a unique and fresh aroma, elegant acidity, and a crisp taste.