The only food poisoning I got in Taiwan was at a party put on by a fancyvchef who worked at a hotel. We figured out it was the salmon. People who steered clear of the salmon were okay.
Hehe. I like my food a touch on the crispy side for exact such reasons 
Wayneās New York. Yes or no? Iām really thinking going more upscale than that would be a waste for well done steaks with ketchup on the side for dipping the meat into (just kidding on the ketchup @Mataiou ).
Iāve been to Wayneās Seattle, which is basically the same thing as the Boston and New York branches. Itās pretty damn good. The seafood platter is pretty amazing. Lots of different things to try. Iād recommend it.
They opened near my office on Nanjing east rd 5 sec. Will go to check it out
Did you go, if yes what did try?
At the end I went not long ago for lunch. Had their NZ filet, and it was all right. Well cooked. The starters fine, liked the fries. For the price, itās very decent imho.
Yes we went. But it was two years ago so I canāt remember too much. The ambiance was good. The steaks were decent. Nothing blew us away. For us, we were happy to have tried it.
ok, still thinking if I will go (Just had decent steaks in the States and chains with good prices, so I might think about price)
How much was lunch?
Wanted to try Domo De Sardegna but seems it has shut down. Well seems then have go to Sardegna . The Piadina seems also gone?
Mortonās steakhouse in Xinyi district in Taipei is an expensive chain from the US. Itās the only proper steakhouse Iāve been to here where the steak doesnāt taste like gristle and they actually know what cook levels mean (eg: at Wangās, if you donāt say anything it comes out grey and if you ask āmedium rareā ,which is standard at most steakhouses as pink center, they bring it to you literally raw in the middle). Mortonās also has a great view overlooking Taipei 101. Only problem with Mortonās is itās hugely expensive. With our family it came out to 11,000+ NTD, our meal including 3 mains and some sides. So best for special occasions, anniversary or birthday.
Morton is meh imho, I kept farting like shit for the whole night after eating there. I suspect they use not the best quality of meat (USDA prime means jackshit nowadays). Smith and wollensky better, still think the best quality price ratio is Ruthās.
With a bottle of Moretti I paid like 1k.
Domo de Sardegna closed down indeed, Pino kinda retired and moved to Tainan. He does sometimes private cooking down south. The piadina place is moving and they are finishing the new place, still dunno where
There is RuthChris here in KHH, nice but have not been there in a bit.
Have see if I can go to meal in Tainan, seems worth the hour drive!
Piadina: says here
ok, not yet open though, that I know.
Medium rare is not standard as pink center - itās often described as warm red center, occasionally as warm pink center. Iād be more inclined to describe medium as pink center. I would say medium rare is mostly pink, but with red in the center (which the more sensitive would call raw).
(But there is no right answer, and itās been a moving target, getting more red over the years)
I tend to agree with this:
https://www.omahasteaks.com/blog/wp-content/uploads/2020/01/Steak-Doneness-Guide-and-Temperature-Chart-blog.jpg
Eh, I went there a few years ago. Itās certainly better than Wangās and other trash Taiwanese places, but I did not feel the steaks were as good as the RCs in the USA.
Maybe I should try again?
That sounds like a āyouā problem. 
I thought the steaks were decent. Not comparable to the best steakhouses Iāve been to in the USA (still dream about St Elmoās in Indianapolis and Delmonicoās in New York), but about the best Iāve had here. They did all the staples, like creamed spinach and Caesar salad, how I would expect it in the USA as well. That might not sound too impressive, but getting a decent salad here is an exceptionally rare event in my experience. I remember ordering āCaesar saladā at another Taiwanese place once and getting chopped apples and orange slices in it. 
Anyway, Iāll try S&W I guess. Iāve never been.
Okay, Dr Pedantic. My descriptive flourishes are sometimes lacking, but you and I both know what we expect when we order āmedium rare.ā
No, Iām not being pedantic (pedantically, somewhat the opposite!) - I think there is no strict definition of medium rare as you seem to think and it varies from person to person - and I agree that we both know what we expect when we order medium rare, but I also think that we likely expect different things (I expect many to think proper medium rare is āliterally rawā in the middle. Hell, I expect many Taiwanese to think proper warm, pink medium oozing juices is literally raw.)! Ha.
I disagree with your assertion it varies from person to person. At steakhouses in the USA if you order āmedium rareā there is a standard of doneness most customers expect, and if thereās much variation in either direction (too well done or too raw) itāll be sent back to the kitchen. The only point Iāll concede is I shouldāve said thereās red as well as pink in the center of medium rare (just pink would be more of a medium).
Yeah, but the whole point of my complaint is they donāt have any concept of what steak doneness means. Youāre proper fucked if you order a āmedium rareā steak at a Taiwanese steakhouse like Wangās. Itāll look like a bloody mess. Fair enough. I wouldnāt go to a hotpot place in the states run by some white guys.
