TAIPEI (Taiwan News) – Wildwood Taipei, under new Chef Jarry Liu (劉建志), introduced a revamped menu fusing wood-fired grilling with European techniques, featuring standout dishes like dry-aged ribeye and Tuscan seafood.
Nestled in Taipei's Shin Kong Mitsukoshi A9, Wildwood restaurant has been celebrated for its primal wood-fired grilling. With the arrival of seasoned Chef Jarry, boasting over two decades of culinary expertise, the restaurant unveiled a new menu.
This evolution blends the restaurant's signature smoky aesthetic with Chef Jarry’s inventive flair and European techniques, promising a multi-layered dining experience. Chef Jarry manipulates fire, employing techniques from searing to stewing to infuse dishes with nuanced charcoal flavors.
Notably, his smoky oil, created by igniting hot charcoal in canola oil, adds a unique aromatic depth to select creations. The new menu not only honors the inherent sweetness of wood-fired ingredients but also elevates them through thoughtful pairings and elegant presentation, evident in the restaurant's consistently full tables.
Must-Experience Dishes:
25 oz US prime dry-aged bone-in ribeye
This ribeye undergoes a 28-day dry-aging process, yielding a distinctive blue cheese aroma and exceptional tenderness. Grilled over a curated blend of longan and lychee wood charcoal to a perfect crust, the rested steak delivers unparalleled juiciness.
A slow-simmered peppercorn sauce, enriched with beef trimmings, bones, vegetables, and red wine, provides a harmonious accompaniment.
Tuscan seafood medley
Chef Jarry’s European sensibility shines in this vibrant dish. Lobster, red snapper fillet, mussels, jumbo shrimp, scallops, squid, and clams are first roasted for subtle smokiness, then sauteed with fennel and simmered in a flavorful fish and clam broth with concentrated tomato.
Roasted squid ink spaghetti (lunch exclusive)
A refined midday offering featuring tender roasted squid with sauteed garlic and sun-dried tomatoes. The squid ink spaghetti absorbs a rich fish and clam broth with cream, achieving a deep, savory flavor.
Smoked braised pork cheek with charred vegetables
Pork cheek, brined and charcoal-kissed, is slow-cooked sous vide for six hours to achieve remarkable tenderness. It is paired with a rich house-made barbecue sauce, creamy potato puree, fragrant charred seasonal vegetables, and a bright pickled vegetable garnish, creating a memorable interplay of smoky and savory notes.
Beyond these highlights, the menu features inventive dishes like crispy calamari with pickled vegetables and octopus with artichoke, pickled onions, and lemon vinaigrette, each showcasing Chef Jarry’s creativity and meticulous ingredient handling.
Wildwood Taipei unveils new menu. (Taiwan News, Lyla Liu video)
