捌伍添第 85TD

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捌伍添第 85TD

當代中華料理在台灣，為世界上菜
(1)

30/09/2026

Available exclusively at dinner, the Dim Sum tasting menu reimagines both portion size and pacing, moving from small bites and creative dim sum to a range of steamed, fried, pan-fried, and baked techniques.

No need to wait for a full table. Dine at your own pace with a few dim sum dishes, a cocktail, and the city views from the 85th floor of Taipei 101—an easy, refined take on evening yum cha.

一人一席，幾道點心，一杯調飲，便能在城市之上，自在展開一場晚間飲茶。

※ Available during dinner service only. Advance reservation required.

#捌伍添第 #現代香港料理

27/09/2026

晚餐限定〈點心品味套餐〉，重新設計港點的份量與出菜節奏，從開胃小食、創意港點，到蒸、炸、煎、焗等不同技藝，完整展開一席當代港點體驗。

不必等待多人齊聚，一個人也能依照自己的節奏入席。幾道點心、一杯調飲，伴著台北 101 85 樓的城市景致，讓晚間飲茶多一分輕盈與自在。

※ 僅於晚餐時段供應，需提前預訂

#捌伍添第 #現代香港料理

23/09/2026

原湯年糕焗龍蝦 Baked Lobster with Rice Cake in Lobster Broth

捨去傳統上湯，以龍蝦本身熬出的原湯燜焗，讓鮮味更集中，也更貼近食材本身。

再與年糕一同收汁，讓年糕充分浸潤龍蝦的鮮甜，Q 彈口感與濃郁海味交織，每一口都更加飽滿。

Instead of the traditional superior stock, the lobster is braised in a broth made from the lobster itself, concentrating its natural sweetness and keeping the flavour true to the ingredient.

The rice cakes are then cooked in the same broth until they absorb the rich seafood essence, creating a satisfying contrast of springy texture and deep, savoury flavour.

#捌伍添第 #現代香港料理

19/09/2026

潮式滷水鵝拼盤 Teochew-Style Braised Goose Platter

以十餘種中藥材、香料與鮮蔬慢火熬製滷水，讓鵝肉於浸滷中吸收醇厚香氣；鵝肝、鵝翼則分別浸滷，細緻掌握各部位的風味與口感。

搭配滷豆腐與花生，入口醇厚而不膩，展現潮州滷水講究時間與火候的經典功夫。

A braising stock is slowly simmered with more than ten Chinese herbs, spices, and fresh vegetables, allowing the goose to absorb its deep, aromatic flavors. The goose liver and wings are braised separately to preserve the distinct texture and character of each cut.

Served with braised tofu and peanuts, the dish is rich yet balanced—a classic expression of Teochew braising, where time, heat, and patience shape the final flavor.

#捌伍添第 #現代香港料理

16/09/2026

窗外有景，席間有序。
從桌前細節到窗外山色，都是款待的一部分。

A view beyond, a sense of order within.
From the details at the table to the mountains beyond, every element is part of the hospitality.

#捌伍添第 #現代香港料理

13/09/2026

千絲蘿蔔酥 Shredded Turnip Puff Pastry

以手切蘿蔔絲搭配金華火腿，堅持不勾芡、不蒸製，以慢火拌炒帶出蘿蔔本身的清甜。

外皮經反覆擀壓、摺疊與油炸，形成如蠶絲般細緻的千絲酥皮。入口酥鬆，鹹香與清甜恰到好處。在輕盈口感裡，藏著一道港點最費工的細節。

Hand-cut radish is gently cooked with Jinhua ham, without starch or steaming, to preserve its clean, delicate sweetness.

The pastry is repeatedly rolled, folded, and fried into fine, silk-like layers—light, crisp, and perfectly balanced with a savoury finish.

※ 僅於午餐時段供應 Available at lunch only

#捌伍添第 #現代香港料理

09/09/2026

復古絲襪茶走 Silky Silk Milk Tea

將鐵觀音、阿薩姆紅茶、決明子與鮮奶，融入加拿大威士忌與玄米酒之中。看似清澈，入口仍保留奶茶的圓潤與深度，茶香之後浮現烤堅果、巧克力與淡淡煙燻尾韻。

由茶壺緩緩注入杯中，讓熟悉的港式茶飲，多了一分當代儀式感。

推薦搭配〈千絲蘿蔔酥〉，鐵觀音與玄米酒的香氣，恰好承接金華火腿與酥皮的油香與鹹鮮。

A crystal-clear take on classic Hong Kong milk tea, blending Tieguanyin, Assam, milk, Canadian wh**ky, and genmai sake.

Smooth and rounded, with notes of roasted nuts, chocolate, and a hint of smoke. Best paired with the Shredded Turnip Puff Pastry for a savoury, crisp contrast.

▪室內設計：誠砌設計誠砌設計 Cheng-Qi Design
▪空間照影像處理：李國民空間攝影事務所

#捌伍添第 #現代香港料理

05/09/2026

爵士湯 Double-boiled Chicken Soup with Honeydew Melon, Conpoy, Conch and Fish Maw

在粵菜飲食文化中，一盅靚湯，如一帖順應時節、溫潤身心的日常良方。

源自香港高級酒樓流傳已久，滋補養身的經典燉湯。鳴師傅以蜜瓜、螺頭、瑤柱、花膠、老雞與豬肉入饌，採隔水燉法慢燉三至四小時，讓食材精華在時間中提煉升華。

湯清味醇，入口清潤不膩，呈現粵式燉湯清潤醇和的滋味。

A nourishing Cantonese double-boiled soup, traditionally served in Hong Kong’s finest restaurants.

Honeydew melon, conpoy, conch and fish maw, chicken and pork are gently simmered for hours, creating a clear yet deeply flavourful broth—delicate, comforting and never heavy.

#捌伍添第 #現代香港料理

01/09/2026

《秋月團圓．四味星藝》

✨ 集結川雅 Chuan Ya、Taïrroir 態芮、Restaurant A 與捌伍添第四間餐廳的限定作品。從四川、台灣、法國到香港，四種料理文化，以各自熟悉的風味語彙，共同寫下關於分享的中秋心意。

Taïrroir｜金穗望月
烏豆沙、鹹蛋黃與奶油酥皮，鹹香甜潤，重現經典蛋黃酥風味。

Restaurant A｜柑杏秋韻
以國王派為靈感，杏仁揉合柑橘與鳳梨，分享法式節慶的喜悅。

川雅 Chuan Ya｜栗映豐紅
萬丹紅豆、栗子與奶油交融，風味圓潤綿長，描摹秋收的豐盛。

捌伍添第 85TD｜秋柚凝萱
文旦柚與金萱茶香彼此襯托，鳳梨與檸檬果韻細緻。

中秋限定，數量有限，售完為止。

🎁 企業／團體大宗訂購 20 盒（含）以上享專屬優惠方案，並提供指定地址配送服務。

🛒 立即預購（點選連結Bio) https://inline.app/order/goodlins/mooncake

☎ (02) 2757-6999
✉ [email protected]
專人服務時間：週一至週五 10:00-17:00

28/08/2026

鳴師傅笑著說：「這是全香港茶餐廳都有、也是全香港人的回憶。」

港式焗豬扒飯 Hong Kong-Style Baked Rice with Pork Chop

以粒粒分明的炒飯打底，鋪上番茄、洋蔥與厚切豬扒，再覆上起司焗至金黃，最後放上一顆流心炸蛋。

番茄的酸甜、豬扒的焦香、起司的濃郁與蛋香一起入口，是熟悉得讓人會心一笑的茶餐廳滋味。

Chef Ming smiles and says, “You’ll find this in cha chaan tengs all across Hong Kong—it’s a taste everyone grew up with.”

A bed of fragrant fried rice is layered with tomato, onion, and a thick-cut pork chop, then baked under a golden layer of melted cheese and finished with a runny fried egg.

Sweet and tangy tomato, smoky pork, rich cheese, and silky egg come together in one comforting, unmistakably Hong Kong classic.

#捌伍添第 #現代香港料理

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Taipei
110

Website

https://www.85td-101.com/

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