_{TRANSLATION | Eugenia Yang}

_{As the tide rises, a prologue opens the curtains to tonight’s feast. Arriving at the 85th floor where 85 Tian Di is located, we are invited to walk through a tunnel of time. Welcoming each guest to explore the beauty of Taiwan, the entrance is inspired by the Jinguashi Gold Rush, while the tunnel arch is connected with the ceiling, creating a stainless steel dome. Pace yourself with the walls of rippling waves and take a deep breath—let the elegant Chinese feast begin.}

中華料理 寶島時代

跳脫一般中式餐廳傳統視覺框架，巧妙融入台灣高山、海岸線，以及坑道和閩南建築等特色景致，座落於全台最高建築，「捌伍添第」重現台灣飲食文化脈絡演繹寶島時代風華。走入開放式用餐區，欖綠結合黃銅及大理石為主色調，細節部分則以新舊物件穿插製造衝突美感，復古浪漫中帶有典雅的摩登之美，綴飾在牆上的台灣俚語，你會發現它亦不經意間訴說著台灣早期的時代故事與文化精神。講起料理上的設計更融合了大江南北、古今中外的創新思維，以粵菜為主，並匯集台灣、四川、潮州、蘇州、湖南及東北各地的特色料理，重新定義出當代中華料理美學。

在地食材 食饕至上

細品每日限量供應的《添第叉燒皇》，選用台灣在地優質的黑毛豬肉，品質最好的部份做為叉燒皇，主廚謝文特別強調叉燒要好吃除了燒烤的技術之外，叉燒的厚度更是美味關鍵，不用「切」而是用「砍」的刀法，肉質多汁而不乾柴，肉香滿溢且腴而不膩。而來到捌伍添第必品嘗的一道菜品〈焗釀鮮蟹蓋〉，據說每份蟹蓋都需要用到整整一隻花蟹的蟹肉，將蟹肉與洋蔥碎一起拌炒後，鋪滿蟹蓋，接著在表面抹上蛋液及麵包粉，再入烤箱將表面烤酥脆，搭配巧思製成的巴薩米可醋珠，醋珠的酸味巧妙襯托蟹肉的鮮甜，令人忍不住多吃上幾口。

星級主廚 深耕台灣

以「捌伍」風華，豪門「添第」為宗旨，嘉林餐旅集團致力於將中式料理推上國際視野，品牌更延攬入行至今已逾50年的米其林星級主廚謝文親自坐鎮掌杓，於謝文而言他認為人要不停地往前走，跟著時代潮流及世界趨勢，時刻精進廚藝並力求料理再進化，因此這次捌伍添第的菜單，除了鮑魚、刺參、花膠等矜貴乾貨仍舊仰賴進口之外，其餘皆採用台灣在地的季節性食材。他更以在地食材為畫布，將粵、川、東北、台灣各式料理手法為顏料，勾勒出一幅幅舌尖上極致藝術料理。

Redefining Chinese Cuisine

Differing from conventional Chinese restaurants, 85 Tian Di cleverly incorporates Taiwanese scenery into its interior—mountains, coast line, tunnels and Hokkien architecture—and reimagines Taiwanese food culture and the brilliance of Formosa. While the main color tone of the open dining area is olive green mixed with yellow bronze and marble, the detail of the decor is a clash between the old and the new. Vintage, romantic and with a hint of modern elegance, the walls are adorned with Taiwanese idioms that subtly tell the story and cultural spirit of Taiwanese history. Speaking of the design of the cuisine, not only does it integrate flavors of the North and the South, but it also adds special dishes from Taiwan, Sichuan, Chaozhou, Suzhou, Hunan and Northeast China, a reinterpretation of contemporary Chinese cuisine.

For Gourmets Only

With a limited order per day, “85TD Signature Barbecued Pork with Honey” uses high quality Taiwanese Black Pig and only its best parts. In order to make the best char siu, Chef Tse Man emphasizes that not only does the barbeque technique play a big part, but the thickness of each slice of pork is also the key to deliciousness. Instead of “cutting,” the meat is “chopped” so that the texture is juicy and tender, without being too greasy. Another signature dish of 85 Tian Di is its “Oven-baked Crab Shell stuffed with Crab Meat and Onion.” Rumor has it that each serving requires a whole flower crab amount of crab meat to make. After being chopped up and stir-fried, the meat and onions are layered upon the crab shell, brushed with egg wash and bread crumbs and sent straight into the oven. Freshly baked, it is then dashed with droplets of balsamic vinegar that perfectly enhance the sweetness of the crab meat, an irresistible dish that will be devoured within minutes.

Finding Taiwanese Roots

With the eight different aspects of humanity and luxurious dining as the core concept, the company aims to introduce Chinese cuisine to the world and invites Chef Tse Man—a Michelin chef with over 50 years of experience—to take on the position of executive chef. To him, living is about constantly moving forward and keeping up to date with global trends. Always challenging himself to be better, Chef Tse Man chooses to use seasonal Taiwanese ingredients with the exception of expensive dry goods such as abalone, sea cucumber, fish maw and more, which are all imported. As if treating these local ingredients as the canvas, he turns his cooking techniques into paint and sketches out an array of artwork that is the ultimate enjoyment for our sense of taste.