Restaurant No. 7, Section 5, Xinyi Road Taipei 110, Taiwan 886 2 8101 8686 Published on: 13-11-2015
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Why Ding Xian 101 is special ?
Taiwan has remained lush and green, even in Taipei City, but the island nation also has a clear commitment to technology and the landscape showcases modern architectural flourishes like Taipei 101, a 101-story office tower that rises 1671 feet. Any world class building deserves good culinary residents. To point, they’ve got a food court in the basement with a branch of Din Tai Fung, and Ding Xian anchors the 86th floor, effective 2011. With a name that translates to English as “top fresh,” the food better be good.
F&B Dining owns a branch of Ding Xian in Shanghai, operates Tainan Noodle at a nearby night market, and downstairs, they run two more restaurants: Taiwanese and Italian.
Taiwan Beer produces three flavors of lager, including original, which we tried at Ji Yuan Pu Restaurant/a>. They also flavor their lager with 5% fruit – pineapple or mango – which at only 2.8% alcohol, reminded me of ginger ale. Ding Xian 101 also served pitchers of kiwi juice, which separates into seedy pulp.
Chef Bing-Zhan Lin is from central Taiwan and traveled to Japan to study the ways of Michelin, but his core vision for Ding Xian 101 is still Taiwanese, only elevated.
My group’s tasting menu began with rosy, fat rimmed smoked duck salad, twigs of popping seaweed, a slab of sweet aloe, crunchy cabbage, iceberg lettuce and bell peppers.
My favorite plate all meal featured steamed triangle fish, prepared simply with garlic and soy. I ate the juicy meat, tender cheeks and chewy eyes. Apparently the DHA in fish eyes is good for the brain and eyes. Many ingredients in Taiwan correlate to specific health benefits.
A hearty porridge of butternut squash contained big chunks of sea snail, cubes of ham and carrot, onion, fusilli, and a big, solitary chunk of squash.
Chef Lin delivered two fried seafood preparations, including the Japanese inspired takoyaki, a fried squid ball loaded with chewy bits. The sweet shrimp roll, studded with garlic and scallions, came with a sweet and sour dipping sauce and originated in Tainan.
Noodle soup with ground pork and garlic, a single shrimp, cilantro and bean sprouts, was nice and comforting. We later found out was another Tainan specialty, danzai noodles.
Fresh fruit is popular for dessert in Taiwan, and Ding Xian 101 served iced lychee with ripe papaya and a squeeze of lime, which would have been a refreshing end.
How to get to Ding Xian 101?
Located in the heart of the city, the Tower is surrounded by department stores, a theater, businesses and a skywalk. The area is a short walk from the MRT station of City Hall on the Blue Line. On foot, it usually takes 15 to 20 minutes from the station; Taipei 101 Tower is located on Hsinyi Road.
- Good heavens spoiled of choices
- Good food and good value
- 2hrs of food heaven
- A definite must try!
- Delicious and value for money
- Noise level Normal
- Budget High-end
- Alcohol NO
- Air condition YES
- Had kid menu NO
- Accept credit card YES
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian YES
No. 7, Section 5, Xinyi Road Taipei 110, Taiwan 886 2 8101 8686
Tips for you
This is not our first choice when we were looking for a place for lunch on a Sunday. However, our dining experience turned out to be alright. There is a minimum order (think around NT1500 pax), if you wish to sit beside the window, to enjoy the stunning view of the city and the skyline. We opted for otherwise, even though our spending turned out to be NT3344 for 2 adults and 1 baby. The decoration of the restaurant is classy and nice, but personally I feel that the spacings between some of the tables are too close. There is a display area where you can see the crabs, prawns, lobsters, fishes, etc, outside the gents and ladies. The food (set lunch) was reasonably good. It is fine dining, so portion is relatively small but at the end of 1.5 hours where we finished our last dish, we were awfully full. Their service is all right, but I feel that its abit "robotic" and lack of the personal touch, for such a classy restaurant. My conclusion is that this is the kind where everyone should try at least once, and as for me, the urge to return is not there. Visited November 2013