85TD Reopens at Taipei 101 with a New Dim-Sum-and-Cocktail Pairing Menu

Located on the 85th floor of Taipei 101, '85TD' has attracted numerous celebrities since opening — even Korean stars Song Hye-kyo and Son Ye-jin made a point of dining there during their visits. After a five-month renovation, the restaurant reopened in July, continuing its core concept of 'modern Hong Kong cuisine' while refreshing its Cantonese dishes, dim sum, roasted meats, cocktails and interiors. The highlight is an evening-only dim sum set that can be paired with cocktails.

Executive Chinese chef Lee Kim-ming, dim sum chef Pak Yam-king and roast chef Hui Shing-kit revamped the menu and added a cocktail bar, with professional mixologist Cheung Yau-pong designing pairing drinks. The new evening-only 'Dim Sum Tasting Set (NT$1,280 per person)' centres on the idea that 'even one person can enjoy dim sum', and can be upgraded with three signature cocktails.

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Signature Dim Sum

The 'Drunken Har Gow' reinvents the classic prawn dumpling with a blue-and-white gradient skin, filling it with white prawn and lobster broth, finished with a Shaoxing wine foam for layered aromas of wine and prawn.

The 'Prosperity Century Egg Dumpling' introduces rare spicy and numbing flavours to dim sum, combining century egg, coriander, prawn and pork with house-made sweet bean sauce and Lao Gan Ma chilli oil. The 'Swan Puff' swaps taro for purple sweet potato, using the honeycomb deep-frying technique to create feather-like crispy layers shaped into an elegant swan.

The 'Abalone Chicken Puff' keeps the traditional crispy pastry shell while slow-cooking the abalone through steaming, braising and simmering. The 'XO Sauce Rice Roll with Dried Shrimp' is pan-fried until golden before being tossed in house-made XO sauce, while the 'Lava Taro Bun' reimagines a classic dessert with Taiwanese taro.

Lunch À La Carte & Roasts

Beyond the evening-only set, lunchtime offers a range of à la carte dim sum. The '85TD Har Gow' adds lobster broth to the prawn filling, while the 'Sichuan-Style Goldfish Dumpling' draws on the classic pickled mustard fish dish, blending giant grouper, prawn, pickled mustard greens and shrimp paste in a golden fish-broth base.

Roast chef Kit leads the barbecue section, returning to traditional techniques of marinating, air-drying, roasting and braising. The signature '85TD Char Siu' is slow-cooked in house-made honey glaze for three to four hours without artificial colouring, while the 'Chaozhou-Style Roast Goose' adopts the 'soup-filled roast goose' concept, finishing with a golden goose stock simmered for four hours.

Three Cocktail Series

Mixologist Cheung Yau-pong's 'Modern Cantonese Mixology' concept draws on classic Cantonese dishes, Guangdong food culture, Taiwanese terroir and Hong Kong tea memories, organised into three series — 'Classic²', 'Vibrant Synergy' and 'Yum Cha' — so that seafood, roasts, dim sum and signature dishes all engage in a full dialogue with the cocktails.