TAIPEI (Taiwan News) — Experience the essence of Taiwan’s seasons from the summit of Taipei 101 as Michelin-starred artistry meets the city’s most prestigious buffet.
Perched on the 86th floor of Taipei 101, the sky-high dining landmark A Joy has led the premium buffet market since its debut.
To redefine the value of fine dining, Feastogether Group announced a collaboration with world-renowned chef Andre Chiang (江振誠) to launch "A Gastronomic Symphony of Taiwan’s Four Seasons," with the spring chapter debuting in April.
The partnership marks the brand's "2.0" upgrade. Chiang utilizes a curatorial lens to redefine dining tempos, shifting the buffet experience from traditional abundance toward "Selective Dining" — a curated feast emphasizing conscious selection and sensory storytelling.
To help guests navigate the vast offerings, Chiang shared a "Spring Selective Dining Guide" specifically tailored for A Joy.
He suggests opening with a seafood platter of Japanese oysters and mud crabs paired with champagne, followed by seared A5 Wagyu sushi and premium hand rolls balanced with Wenshan Baozhong tea. The guide focuses on textural layering, such as abalone four ways — tasting pan-fried, deep-fried, smoked, and slow-simmered preparations — or pairing king crab congee with crispy salt-and-pepper chicken.
Central to this upgrade are the exclusive new dishes Chiang created. The spring chapter centers on three themes: "Freshness, Heart-warming, and Satiety." New dishes feature "Taiwanese flavor codes," such as the charcoal-grilled Wagyu ox tongue cracker.
The grouper bone collagen white soup removes color cues to focus on its silky texture. The island-wide Spanish paella keeps seafood succulent by burying it beneath rice that has absorbed the broth's essence, finished with a hint of Laksa spice.
The experience concludes with refined details. Chiang suggests pairing longan honey egg cakes with Dajia taro ice cream and pour-over specialty coffee, transforming a street snack into an elegant dessert.
