教父牛排 Top Cap Steakhouse — Restaurant in Xinyi District

I am not one for writing restaurant reviews on Google but I will make an exception for this one.

I was in Taipei for a few days and was on a mission to try out the best steakhouses in town. According to Google, Top Cap Steakhouse by Danny Deng, one of the household names in steak in Taiwan, is not to be missed.

I wish I missed it.

When the server took my order, I was not asked how I would like my steak to be cooked. I thought to myself that: “Perhaps all their steaks are cooked medium rare or something?”

I cannot be more wrong.

I ordered a USDA Prime "Chateaubriand" Steak (7 oz) and the same was sliced into four pieces when served – this is perfectly fine. However, what came next was to my absolute (unpleasant) surprise – after eating the two pieces on both ends, I then tried one of the pieces in the middle. Little did I expect one side of the piece to be cooked well-done, while the other side of the same piece to be cooked rare: see the photo.

Unsurprisingly, I did not bother with the rest of the piece and the remaining piece.

When the server came to collect the plates and asked me how the steak was, I told him as it is but to my surprise, the server tried to explain that “this is how the steak is supposed to cooked”.

No. If you got it wrong, then you got it wrong. Don’t try to talk yourself out of it. This is not what a responsible restaurant (and any self-respecting steakhouse) would do.

I asked for the bill there and then.

I will not...

This is one of the most fantastic steakhouses I have visited in the world (well, chiefly Taiwan and the United States). First, I must note that I do not understand those diners who are complaining about the price; this is an almost Michelin Starred restaurant (meaning that one of its Godfather of Steaks 教父牛排 steakhouse did win a star), and they know that coming into this well-priced restaurant. Anyways, it is indeed pricy but reasonable, as the servers are well-trained and service enjoyable. It has an open kitchen, and you can see the wine collection and the steaks in their dry-aging process. The ambiance is easy going yet with class, and the sittings are specious enough for the diners to chat with privacy. The restrooms are outside of the restaurant in the back alley, which is a little be weird, but that did not bother me too much. We brought our own wine, so I could not comment on their selection of wine, but they did provide a decanter, which a lot of high-end restaurants do not even do. The servers know the right time to come clean up, refill beverage, and serve new dishes without interrupting us too much. The steaks were delicious and juicy with a degree of leanness, but I personally did not like how they serve steaks on a cast iron pan; that however did not bother me too much, though. The sides were all great. In sum, the evening at Top Cap was very enjoyable, and I will definitely...

One week before my reservation date they suddenly called me and asked me to pay upfront TWD$500 per person immediately to secure my table for it was Chinese Valentine’s Day. It was rude for they did not inform me when I called for reservation. The table service is poor, the food is not good enough considering the price. (4 person for twd10k). And they “forgot” to deduct my reservation fee when I asked to check, without any apology they just returned TWD$2000 in cash, together with the receipts. For a regular customer with some foreign guests, this is a very disappointing experience. It was not like this years ago when the food used to be amazing and staff being friendly and helpful. Will definitely not...