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May 27, 2017

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Authentic Wagyu beef delights

Grand Mayfull Taipei (台北美福大飯店) is throwing a festival of the highest caliber for Wagyu beef every night from 6 p.m. to 9.30 p.m. at Palette (彩匯) until May 31.

Imported from the Australian Agricultural Co., the oldest animal farm in Australia, each piece of Australian Wagyu is carefully assessed after four long years of cultivation, containing marbling at a 9+ level. Chef Hsieh Chin-lung (謝金龍) has specially crafted several local and foreign recipes for you to better enjoy this authentic Wagyu.

From Japanese sukiyaki, European beef pita to Australian grilled beef, everything is kept simple, yet planned down to the last detail and executed with meticulous care for the "Delicious Beef in Many Ways" (和牛放題 暢饗無限) special promotion. The pièce de résistance is the grilled Wagyu sushi (炙燒和牛握壽司), a must-try.

Topped with vine rice, the Wagyu is seared to medium-rare, braised in a Japanese dressing and decorated by fried garlic. The succulent beef with a marvelous aroma literally melts inside your mouth.

Another signature dish is the grilled vegetable and fruit beef roll (炭燒蔬果和牛捲), a mixture of beef, asparagus and fresh pineapple. And if that isn't enough for you, the restaurant also offers refreshing fresh juice cocktails.

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