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Known as the "Iron Plate Expert" and "Steak Father," renowned local chef Deng Yougui, who has a long career in the culinary field, opened a restaurant named "Danny & Company" on Siquan Road in Taipei last year. This restaurant was named after his own name and his team members who have worked together. With high-end iron plate cooking, this restaurant successfully launched the premium dining brand D&C. In November 2011, Deng Yougui launched another new project, D&C Bistro, in Taipei's Dazhi area, featuring a new Western-style cuisine. The dishes at D&C Bistro have been called "cross-border" cuisine, or "borderless" cuisine. Deng Yougui, who originally came from an iron plate cooking background, is actually trained in the Japanese iron plate cooking system under the French culinary tradition, so it's not an exaggeration to say that his skills are in Western cuisine. However, since Deng Yougui did not come from a traditional French or Italian kitchen, he is not limited by any particular country's culinary framework, and he can therefore be very creative. Because iron plate cooking requires direct interaction with customers, Deng Yougui has a good understanding of what customers like, and knows what kind of taste is most acceptable to local customers. Those who have tasted Deng Yougui's dishes know that his cuisine is not extravagant, and the true skill is shown in its simplicity. The ingredients at D&C Bistro are fresh and carefully selected, and the menu combines Chinese, Western, and Japanese cuisines. Here you can see the foundation of French cuisine, the emphasis on "freshness" in Japanese cuisine, and the modern touch of New York!