T+T

T+T 我們致力於將亞洲跨系菜譜的繁複與豐饒、轉譯為具有共感的當代料理，激盪餐桌上的國際對話。
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檸檬 佛手瓜 酸梅Lemon｜Chayote｜Pickled Plum 靈感源於馬來西亞特有的「沙梨汁」。藉由不同型態的青蘋果與糖漬佛手瓜，堆疊出多重食感與風味層次。當輕盈果香遇上微鹹甜韻，留下恰到好處的清爽酸香，開啟一場沁涼的感官漫遊。I...
13/01/2026

檸檬 佛手瓜 酸梅
Lemon｜Chayote｜Pickled Plum

靈感源於馬來西亞特有的「沙梨汁」。藉由不同型態的青蘋果與糖漬佛手瓜，堆疊出多重食感與風味層次。
當輕盈果香遇上微鹹甜韻，留下恰到好處的清爽酸香，開啟一場沁涼的感官漫遊。

Inspired by Malaysian Ambarella Juice. A delicate blend of green apple and candied chayote, where light fruitiness meets a hint of savory sweetness—a refreshing sensory journey in every bite.

2026, 新年快樂！新的一年，願你的味道旅程，與我們持續展開 A new year begins.May flavors stay true,and the journey continue.Happy New Year ! ...
01/01/2026

2026, 新年快樂！
新的一年，
願你的味道旅程，與我們持續展開

A new year begins.
May flavors stay true,
and the journey continue.

Happy New Year !

29/12/2025

這一次，中華航空攜手T+T
自台灣起飛，
將熟悉卻不設限的當代亞洲風味，
帶上三萬英尺高空，
飛向世界。

以 Tapas × Tasting 為靈感，
以法式技法為骨幹，
承載亞洲香料、酸度與發酵所交織的層次美學；
從在地食材的選擇，
到機上呈現的每一個細節，
只為讓對風味的堅持，
在高空中，依然完整而純粹。

自 2026 年 1 月 1 日 起，
於歐洲、美洲與澳洲長程航線，
全艙等同步呈現。

這不只是一份機上餐點，
而是一段，從台灣出發的當代風味旅程。

This time, China Airlines partners with T+T
taking off from Taiwan,
bringing contemporary Asian flavors，familiar yet unbounded, to 30,000 feet above the ground,
and onward to the world.

Inspired by Tapas × Tasting,
French techniques form the foundation,
carrying layered expressions of Asian spices, acidity, and fermentation.

From the selection of local seasonal ingredients
to every detail of in-flight presentation,
our commitment to flavor remains
pure, precise, and intact ,even at cruising altitude.

From January 1, 2026,
available across all cabin classes
to Europe, Canada, and Australia.

More than an in-flight meal,
this is a contemporary flavor journey,
taking off from Taiwan.

以鮑魚蔘雞湯的暖意，回應入冬後的微涼氣息。The warmth of abalone ginseng soup answers the gentle chill of early winter.
20/12/2025

以鮑魚蔘雞湯的暖意，回應入冬後的微涼氣息。

The warmth of abalone ginseng soup answers the gentle chill of early winter.

鮑魚 人蔘 竹地雞Abalone｜Ginseng｜Chicken 保留了韓國鮑魚蔘雞湯的溫潤基調，將人蔘高湯的清香緩緩熬入糯米米心。鮑魚細火燉煮，柔嫩之中封存飽滿的鮮甜。最後注入散著熱氣的人參雞白湯，甘鮮雞香與人蔘尾韻交疊，濃郁卻不厚重，令...
17/12/2025

鮑魚 人蔘 竹地雞
Abalone｜Ginseng｜Chicken

保留了韓國鮑魚蔘雞湯的溫潤基調，將人蔘高湯的清香緩緩熬入糯米米心。鮑魚細火燉煮，柔嫩之中封存飽滿的鮮甜。
最後注入散著熱氣的人參雞白湯，甘鮮雞香與人蔘尾韻交疊，濃郁卻不厚重，令人捨不得留下任何一滴。

Inspired by the warmth of Korean abalone ginseng soup, the dish begins with ginseng broth slowly absorbed into glutinous rice, infusing it with subtle herbal depth.
The abalone is gently braised until tender, locking in its delicate sweetness.
To finish, a steaming ginseng chicken broth is poured in—where savory chicken and the aroma of ginseng meet in rich but restrained harmony.

用香料為線索，連結來自不同土地的味覺記憶。Spices lead us through flavor memories from different lands.
13/12/2025

用香料為線索，連結來自不同土地的味覺記憶。

Spices lead us through flavor memories from different lands.

羊鞍 黑蒜 居林果Lamb Saddle｜Black Garlic｜Jungle Garlic羊鞍以低溫油封，柔化脂香與肉質，搭配自製羊肉腐皮卷，構築濃郁卻細緻的口感層次。醬汁選用來自馬來西亞的居林果，帶有天然蒜香與堅果氣息，融合黑蒜的微酸...
09/12/2025

羊鞍 黑蒜 居林果
Lamb Saddle｜Black Garlic｜Jungle Garlic

羊鞍以低溫油封，柔化脂香與肉質，搭配自製羊肉腐皮卷，構築濃郁卻細緻的口感層次。
醬汁選用來自馬來西亞的居林果，帶有天然蒜香與堅果氣息，融合黑蒜的微酸與甘甜，讓整體更加圓潤平衡。佐以川燙川七，草本氣息圍繞舌尖。

The lamb saddle is slow-cooked in oil to mellow the meat and fat, served alongside a house-made lamb bean curd roll, building a rich yet refined texture.
The sauce features jungle garlic, a wild nut from Malaysia with natural garlicky and nutty notes, blended with the sweet tang of black garlic to bring balance and depth.
A touch of blanched madeira vine adds a final hint of herbal freshness.

以食材原始的語言，講述每一道美好風味。Every dish begins with the true language of its ingredients.
30/11/2025

以食材原始的語言，講述每一道美好風味。

Every dish begins with the true language of its ingredients.

｜2025 秋紅甘 柚子 紫蘇Kanpachi｜Yuzu｜Shiso 靈感來自韓國特色麵食「韓式冷麵」，保留了食材最純粹的風味。紅甘的鮮甜、素麵的柔滑，在柚子冷湯的酸香中緩緩舒展。點綴炸紫蘇葉的草本辛香與鬆脆口感，為整體風味添上一層細緻的變...
26/11/2025

｜2025 秋
紅甘 柚子 紫蘇
Kanpachi｜Yuzu｜Shiso

靈感來自韓國特色麵食「韓式冷麵」，保留了食材最純粹的風味。
紅甘的鮮甜、素麵的柔滑，在柚子冷湯的酸香中緩緩舒展。點綴炸紫蘇葉的草本辛香與鬆脆口感，為整體風味添上一層細緻的變化。

Inspired by Korean cold noodles, this dish highlights the purity of each ingredient.
The sweet, delicate texture of kanpachi and the smooth glide of somen unfold gently in a refreshing yuzu broth, layered with citrusy brightness.
Crispy fried shiso adds a touch of herbal spice and crunch, elevating the dish with a refined final note.

在溫潤之中鋪展層次，在細節之中藏有變化。Layers unfold in warmth; subtleties lie in the details.
22/11/2025

在溫潤之中鋪展層次，在細節之中藏有變化。

Layers unfold in warmth; subtleties lie in the details.

｜2025 秋干貝 松子 南瓜Scallop｜Pine nut｜Pumpkin 從韓式松子湯汲取靈感，將松子的細膩油潤與發酵番茄的酸甜交融，熬煮出質地厚實、帶有蔬菜清甜底韻的湯品。搭配煙燻干貝與細滑栗子泥，再鋪上片片酥脆南瓜，讓海味與甘甜之...
19/11/2025

｜2025 秋
干貝 松子 南瓜
Scallop｜Pine nut｜Pumpkin

從韓式松子湯汲取靈感，將松子的細膩油潤與發酵番茄的酸甜交融，熬煮出質地厚實、帶有蔬菜清甜底韻的湯品。
搭配煙燻干貝與細滑栗子泥，再鋪上片片酥脆南瓜，讓海味與甘甜之中，多了一些清脆。

Taking inspiration from classic Korean pine nut soup, this dish mixes the smooth, rich taste of pine nuts with the bright tang of fermented tomatoes, all simmered in a thick, subtly sweet vegetable broth.

It is plated with smoked scallop and silky chestnut purée, and finished with crisp slices of pumpkin — adding a textural crunch that balances the maritime sweetness and warmth of the dish.

東南亞的氣息與溫度，透過香料，落在 T+T 的餐桌上。Through spice, the air and warmth of Southeast Asia find their way to the T+T table.
04/11/2025

東南亞的氣息與溫度，透過香料，落在 T+T 的餐桌上。

Through spice, the air and warmth of Southeast Asia find their way to the T+T table.

Address

台北市松山區敦化北路165巷11號1樓
Taipei
165

Opening Hours

Monday 12:00 - 14:30
18:00 - 22:00
Tuesday 12:00 - 14:30
18:00 - 22:00
Wednesday 12:00 - 14:30
18:00 - 22:00
Thursday 12:00 - 14:30
18:00 - 22:00
Friday 12:00 - 14:30
18:00 - 22:00
Saturday 12:00 - 14:30
18:00 - 22:00
Sunday 12:00 - 14:30
18:00 - 22:00

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