<h1>Taipei Food Tour｜A Vertical Journey Through Taipei’s Food Culture</h1>

Experience a new way to explore a Taipei Food Tour. At A Joy on the 86th floor of Taipei 101, enjoy a curated journey through Taipei’s food culture in just a few hours — from harbors to night markets, from tradition to innovation, all in one immersive dining experience.

Most people get to know Taipei through walking.

They line up at Din Tai Fung on Yongkang Street, move slowly through the crowds of Shilin Night Market, and bargain with vendors at Nanmen Market. This way of experiencing Taipei’s food culture takes time, energy, and a bit of luck.

But there is another way.

In just 45 seconds, an elevator rises to the 86th floor. When the doors open, you are introduced to Taipei from a different scale. This is where A Joy offers a new interpretation of a Taipei Food Tour — vertical, curated, and immersive.

<h2>Height and Perspective</h2>

A Joy chooses to tell the story of Taiwanese cuisine from the 86th floor of Taipei 101.

At street level, Taipei’s food scene is fragmented yet energetic. Michelin-starred restaurants exist alongside decades-old street stalls, often on the same block. To understand this complexity, one usually needs to travel between neighborhoods, tasting and observing over time.

At A Joy, however, eight themed dining zones and more than 300 dishes come together like a carefully curated exhibition. Taipei’s food culture is presented from a bird’s-eye perspective, creating a one-stop Taipei Food Tour that allows guests to explore the city’s culinary diversity in a single visit.

<h2>Memories of Sea</h2>

Fresh oysters are shucked daily at the Ocean zone, carrying the clean taste of the sea.

This may sound expected, but doing so on the 86th floor reflects a deep understanding of freshness. Once oysters leave the water, every minute matters. Temperature control and speed from source to table are critical. At A Joy, oysters are opened to order because in Taiwanese food culture, freshness is not a selling point — it is a baseline.

King crab legs, snow crab, and clams from Chiayi are all clearly labeled by origin. This practice reflects how Taiwanese people have traditionally chosen ingredients. In local markets, vendors proudly share where seafood was landed and when it arrived. Origin is not just a name; it represents water temperature, species, and harvesting methods.

This meticulous attention to sourcing travels from the market floor all the way to the 86th floor.

At the sushi counter, chefs slice otoro from bluefin tuna using techniques refined over decades. The fish comes from Taiwanese ports, while the craftsmanship follows Japanese tradition. This combination feels distinctly Taipei — where inherited techniques meet local ingredients, creating a dialogue between cultures.

<h3>The Language of Fire</h3>

The warmth of fire defines both the Origin and City zones.

Oil crackles as carefully prepared Taiwanese-style fried chicken emerges from the fryer. King crab legs sizzle over charcoal, while Ayu Female with Roe releases its aroma into the air. These sounds and scents evoke memories of night markets and family gatherings.

Some dishes require days of preparation: roast duck prepared through a multi-day process, slow-braised seafood soups simmered for hours, and reimagined Taiwanese classics that blend tradition with modern technique. These familiar flavors are recreated at A Joy using premium ingredients and fine dining craftsmanship.

Taipei’s food culture is shaped by layers of influence — Minnan seafood traditions, Hakka preserving techniques, regional cuisines brought by postwar migrants, and indigenous ingredients and spices. Over time, these elements have blended into what is now recognized as Taiwanese cuisine. Fire, whether through grilling, roasting, or braising, carries deep emotional resonance, recalling both home and distance.

At the teppan grill, temperatures are carefully maintained at 180°C. A difference of just a few degrees can change the texture of Hokkaido scallops. Rose Lobster, abalone from Yilan, and dry-aged beef short ribs are cooked with precision, ensuring each ingredient reaches its ideal state. This level of control reflects decades of culinary refinement in Taipei, now experienced through a single immersive dining journey.

Taipei’s food scene has always been open. Japanese-era influences, postwar regional cuisines, Western dining trends of the 1980s, the rise of Japanese cuisine in the 1990s, and today’s specialty coffee culture all coexist. New layers are added, but old ones remain.

A Joy brings these layers together. It is both a Taipei Food Tour and a reflection of everyday Taiwanese taste at its highest expression. From the harbor to the night market, from tradition to innovation, A Joy presents a complete journey through Taipei’s food culture — written as a love letter from Taiwan to the world.