Wang Steak still gets its beef from the States, but they had to make something as simple as the marinade from scratch, taking them three months to get the formula right. "The Kikkoman soy sauce here simply doesn't taste the same as it does in Taiwan," says Chen.
對王品台塑牛排而言，牛肉同樣自美國進口，然而單單是浸泡牛肉的醬汁就花了三個月的時間從頭來過，「這裡的龜甲萬醬油，味道和台灣的就是不一樣，」陳正輝表示。