With Chef Teng of Danny’s Steakhouse in Taipei as consultant, the steaks here go beyond mere good quality (abbreviated to GQ). On top of the quality cuts from the U. S. , including USDA prime ‘first’ steak dry-aged in-house, Australian and Japanese Wagyu options abound. Steaks are grilled to preferred doneness over longan wood: rare for aged steaks, medium for Wagyu, and medium-rare for others, unless specified otherwise.