TAIWAN — Wang Pin Steak is bringing something special to the table this summer in honor of Father’s Day. From now until August 29, diners whose names contain any of the Chinese characters “王” (Wang), “品” (Pin), “谢” (Xie), or “礼” (Li) can receive a free French-style baked lobster worth NT$1,089 when purchasing two weekday set meals at any Wang Pin Steak location.
This luxurious promotion features a golden, cheese-baked lobster paired with tangy Italian red sauce — the perfect combination of rich flavors and elegant presentation. The promo is available only on weekdays, turning any family meal into a festive and memorable celebration.
“It’s not just about great food, but also about sharing love and appreciation around the table,” the restaurant said in its announcement.
🎉 New Store and New Culinary Surprises
Adding to the celebration, Wang Pin’s new Kaohsiung Yucheng branch officially opened its doors this July. Continuing its signature blend of classic taste and innovative flair, the restaurant introduced several standout dishes — including elevated versions of its most beloved favorites.
One of the highlights is the “King’s Beef Spare Ribs,” made using the most prized sixth to eighth pairs of ribs from each cow — a cut so exclusive that only six servings can be made from a single animal. Meanwhile, the “Bone-in Crispy Grilled Spare Ribs” are roasted with direct fire reaching up to 1,000 degrees, creating a crispy exterior while keeping the inside tender and juicy. Served sizzling hot on fine white porcelain, it comes with spice oil, lemon zest, pickled pineapple, and charcoal-grilled onion gravy — offering a multi-sensory dining experience.
👨🍳 Collaboration with Michelin-Starred Chef
Wang Pin Steak has also teamed up with Chef Lino Sauro, a renowned Sicilian chef recognized by the Australian Michelin Guide, to launch a new line of limited-edition summer dishes.
Among them is the “Fresh Shrimp and Summer Fennel Salad” — a light and vibrant appetizer combining fennel, white shrimp, oranges, and arugula. For mains, the “American Filet Aliota with Sicilian Olive Oil” presents tender beef with smoked tomato-olive sauce and Italian spices, while “Japanese A5 Wagyu with Green Pepper Sauce” offers a perfectly pan-seared cut served with a bold, spicy green pepper gravy co-developed by both chefs.
Each dish is meticulously crafted to showcase premium ingredients and reflect both Taiwanese and Italian culinary craftsmanship.
Whether you’re celebrating Father’s Day, exploring new flavors, or simply indulging in gourmet creations, Wang Pin Steakhouse promises a feast worth remembering.
