The China Post
Date: July 18, 2016
By Coral H. Wang, Jill Huang and Tiffany Ma, Special to The China Post

A steakhouse is, in many cases, the go-to venue for anyone who desires an authentic dining

Chef Chen Chong-Guang and his team have conquered the challenge of Taiwan’s humid environment in the process of dry-aged beef. (Courtesy of Fresh & Aged Italian Steak House)

experience. Yet among all the steakhouses scattered around the country, how can one differentiate itself from the others? Chef Chen Chong-Guang (陳重光), father of dry-aged steak in Taiwan, brings a luxurious and sensational option to the local culinary scene with Fresh & Aged Italian Steak House (美福西餐廳).

Located in Neihu District, the upscale restaurant is the leading steakhouse utilizing the dry-aged method in Taiwan, for the humid environment of the island is not suitable for dry-aging beef. However, with 10 years of experience, Chef Chen has managed to surmount environmental obstacles, presenting Taiwanese gourmands with exquisite 100-day dry-aged beef. “We use U.S. prime beef as our ingredient, with the help of customized equipment to compensate for the environmental barriers. The more days dry-aged beef sits, the more flavorful it becomes,” Chen said.

What is so special about dry-aged beef, you may ask. Through the method of dry-aging, the beef is not only kept juicy but also preserved with optimal tenderness. Roasted at a high temperature, the steak’s exterior becomes deliciously crispy. There is no better dish than Fresh & Aged’s dry-aged steak. Let your knife gently slice through a cut of the steak, watch the savory juice ooze out of the tender flesh and feel your mouth water.    [FULL  STORY]