The story
Since opening in 2009, N°168 Prime Steakhouse has built a reputation on a philosophy of “Casual Fine Dining.” The name comes from the hotel’s address at No. 168 Jingye 4th Road, and the interior reflects a Nature & Minimal Art theme. The space includes an outdoor sky garden that adds a quiet, open-air contrast to the polished dining room. It’s a steakhouse that feels both refined and relaxed.
The restaurant has been recommended by the Michelin Guide Taipei every year from 2018 to 2024, a testament to its consistent quality. Over the years, N°168 has hosted guest chefs from Michelin-starred restaurants around the world, including Bruno Menard (formerly of three-star L’Osier in Tokyo) and Franck-Elie Laloum (one-star AZURE 45 in Shanghai). These collaborations reflect a commitment to culinary exchange without losing focus on what defines the house.
As a dedicated steakhouse, the menu centers on carefully sourced beef. Two standout cuts are described on the restaurant’s own materials: the US Prime Ribeye Cap (known locally as “老饕牛排” or foodie steak) – the prized top cap of the ribeye, exceptionally tender with marbling that yields a rich, sweet beef flavor. And the Australian 9+ Wagyu Ribeye, the highest grade of Australian Wagyu, praised for its buttery, melt-in-the-mouth texture. Both are prepared with a respect for the ingredient that lets the meat speak for itself.
Recognition
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