Restaurant location:Taipei101 85building
Contact number:(02) 8101 0085
Business hours:Lunch12:00-14:30,dinner18:00-22:00
Online reservation:​HTTPS://bitou.游/43iDsOD, some meals are open for takeout, please call for details.
Clothing and appearance:
Miss-Please avoid wearing slippers and sportswear.
men-Please avoid slippers, sandals, knee shorts and tank tops.

8Wutiandi, top-notch Chinese cuisine

Located on the 85th floor of Building 101, 8Woods is a unique Chinese restaurant that offers authentic and delicious contemporary Chinese cuisine. The Michelin gourmet chef personally cooks and experience delicious food in the VIP box of the high-altitude view restaurant. Chinese food culture has a long history, is rich in content, and is extensive and profound. The much-anticipated latest brand "85TD" under the "Grand Hotel Group" takes this as its own mission and makes good use of Taiwan's local, seasonal and high-quality ingredients. The soul behind it is figure━50Michelin chef Xie Wen, who has many years of experience, is personally in chargeThe cooking shows contemporary Chinese cuisine, connecting the present and the past, and illustrating the convergence of flavors from all over the world., hoping that both new and old customers can taste the authentic delicacies of old Hong Kong and the special dishes from all over the country.

High-altitude view on the 85th floor, a feast of delicious food and beautiful scenery

arrival85At the entrance of the restaurant on the first floor, what comes into view is the golden tunnel entrance designed and built inspired by the Jinguashi gold rush era. The tunnel arch is made of mirrored stainless steel with a dome, paired with curved water-rippled glass on both sides, leading guests to slow down and relax. Take a breath, enter the restaurant gracefully and enjoy delicious food and wine.
In addition to presenting local agricultural products and classics of various cuisines in Taiwan, "85TD" also adheres to environmental thinking and implements the core values ​​and goals of sustainable food. It will be held high in the sky85FA place with stunning views serving the world.

Top-notch private experience, private room reservations and consumer prices

8 WutiandiVIP box and low consumption amount
There are six rooms on the east and west sides of the open dining area that can accommodate8to20Spacious and private box for people, with6A famous mountain in Taiwan–Yushan, Xueshan, Dam, Qilai, Nanhua and Shaolai are named for the boxes, with green, white, orange, black, yellow, red, etc.6The colors are designed as their respective main colors, bringing together the beautiful mountain scenery of Taiwan in Wutiandi.

No loss of seats in the lobby, the window seats are low for lunch2000Yuanwei dinner low cost3000Yuan

Yushan box20seats, low consumption for lunch4Wan low cost for dinner6Wan includes restroom

Snow mountain private room approx.12seats, low consumption for lunch2Wan low cost for dinner3Ten thousand
Qilai box6-8seats, low consumption for lunch2Wan low cost for dinner3Ten thousand
Nam Hwa Box6-8seats, low consumption for lunch2Thousands of dollars, and the minimum purchase amount for dinner is3Ten thousand
Daba Box​8Bit, low consumption for lunch2Wan low cost for dinner3Ten thousand

Michelin menu recommendations, taste artistic cuisine

Meal information
In addition to the precious dry goods such as abalone, sea cucumber, fish maw, etc. which are still imported, most of Wu Tiandi's menu uses Taiwan's most fresh seasonal ingredients, such as Eastern star spot, live crab, sea urchin, and conger eel. , fresh shrimps and other fresh seafood, as well as pigs, chickens, geese, ducks and other poultry meats, as well as a variety of colorful seasonal fruits and vegetables. Chef Xie Wen uses local ingredients as his canvas and various cooking techniques from Guangdong, Sichuan, Northeastern and Taiwan as his paints to carefully outline and depict beautiful and gorgeous artistic delicacies!Buddha Jumps over the Wall in Timber Soup

This soup is a combination of Hong Kong-style soup and Taiwanese Buddha Jumping Over the Wall. First, old hens, keels, pork and chicken feet are slowly simmered over low heat for three hours to make a thick soup. After filtering the thick soup, add pork belly, abalone and yao. 10 kinds of rich ingredients such as columnar, sea cucumber, fish maw, bamboo fungus, mushroom, bamboo shoot tip, baby cabbage, wolfberry, etc. are stewed for 1 hour. It perfectly combines the essence and flavor of mountain and sea ingredients. It will warm your heart and stomach as soon as you eat it. Feeling happy.

Eighty Five Barbecued Pork Emperor

Only limited supply available every dayThe four portions of Bawu Barbecued Pork King are made from Taiwan’s local high-quality black pork. Plum meat is chosen between hind leg meat and pork belly, and the plum meat is selected from the plum meat with a balance of fat and leanness and an even distribution of oil. Part of it, as the essence of Barbecued Pork King. The meat is tender, juicy, plump but not greasy.One bite is full of happiness.
Baked Stuffed Fresh Crab Cover

The autumn wind is blowing and the crabs are plumping up. Baked stuffed crab lids are the main delicacy of the season. I believe that when enjoying crabs, most people find it time-consuming to dismantle them. For this dish, the chef first removes the crab meat himself and stir-fries it with chopped onions to increase its freshness and sweetness. Then he puts the crab lid on the stir-fried crab meat and pours egg liquid and bread crumbs on the surface. , then bake it in the oven until crispy. Paired with the chef's special balsamic vinegar beads, it is the finishing touch, bringing out the sweet and delicious taste of crab meat and adding a layered feel to the dish..
2022FW new dishes on the market​(Updated in 2022.11)

Spicy fresh abalone with vermicelli

Fresh South African abalone(five heads),by100Steam at high temperature3Minutes, then put it into the specially prepared spicy soup and simmer it at low temperature to let the abalone be soaked with aroma and then stir in the vermicelli made from sweet potato flour. Eat up[Numb, spicy, fresh,Q].

Shuangdong Taiwanese Lamb Breast PotWith seasonal vegetables​

The first choice for tonic in autumn and winter, choose warm-bodied Taiwanese lamb belly, with skin and bones removed, served with mushrooms, winter bamboo shoots, yuba and garlic. Stew for an hour using Cantonese cooking techniques and sauce. Cover with a lid and use the remaining heat to make a sauna. The pork belly is soft and flavourful, and the thick and plump sheepskin glue makes people want to stop eating.

Tangerine peel duck soup
Tangerine peel has the effect of relieving coughs and reducing phlegm. It is stewed with old hens and pork for three hours to become a soup stock. Finally, it is topped with shredded duck meat, fungus and winter bamboo shoots to create a bowl of soup that is very suitable for autumn and winter nourishment.

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