​ 江振誠把法式料理搬到 台北101 ！Fine Dining 也能吃到飽？饗 A JOY！免排隊攻略

After a two-year hiatus, the president is back atop Taipei 101! This time, A JOY collaborates with internationally renowned chef André Chiang to launch the 2026 Spring Limited Edition, "Four Seasons Feast." Can you truly experience fine dining at the price of NT$3,280 (weekday lunch)? Our test includes: ✅ Which of the three collaborative dishes personally prepared by André Chiang was the most amazing? ✅ Professional food-collecting strategies: How to get lobster, scallops, and king crab without queuing? ✅ 2026's latest ingredients: A complete record of the bluefin tuna belly nigiri sushi, bursting roe sweetfish, and the Franco-French collaboration dessert! If you also want to enjoy a relaxed and elegant all-you-can-eat experience at Taipei's highest point, be sure to save this guide video! 🎥 Enjoy A JOY x André Chiang: Spring 2026 Menu Full Timeline I. Arrival and Entry Guide 00:00: Opening Preview: Giant King Crab Legs and Panoramic View from Taipei 101. 00:35: Important Check-in Advice: Check in 30 minutes before the meal starts. It's recommended to arrive on the 86th floor by 11:00 AM to avoid elevator crowds. 01:13: Experience the "Peak of Taipei" View and look forward to Chef André Chiang's Fine Dining Dishes. II. First Wave: Warm-up with Top-Tier Ingredients 01:44: The President arrives and focuses on André Chiang's culinary area. 02:23: Food Selection Strategy 1: Prioritize King Crab and Lobster; Taiwanese snacks can be skipped for now. 02:43: Food Picking Strategy 2: Avoid queuing for lobster at the beginning of the meal; it's recommended to come later to avoid the queue. 03:26: Tested Bluefin Tuna Belly, Sea Urchin Shrimp, and Exploding Roe Ayu. 04:31: Popular Lamb Chops Review: Tender and without any gamey smell. III. Mid-Day: Teppanyaki Seafood and Essentials 05:06: Must-Try: Hokkaido Raw Scallops and French Rock Lobster. 06:04: Mid-Day Strategy: Grab two servings of King Crab Legs to enjoy some "free time." 06:53: Teppanyaki Area Tested: Pan-fried scallops with special mayonnaise enhance the sweetness. IV. Highlights: Jiang Zhencheng's "Symphony of the Four Seasons" Three-Course Dish 07:23: Dish 1: White in White (Grouper Bone Collagen White Broth). Visually pure, the broth is rich and smooth; the president's top recommendation. 08:40: Dish 2: Seared Wagyu Beef Tongue Pancake. Paired with homemade thyme, it's a feast for the eyes, nose, and palate, meeting à la carte restaurant standards. 09:48: Dish 3: Island-themed Spanish Seafood Paella. The flipping method creates a crispy surface, with a laksa-like Southeast Asian flavor, offering rich layers. V. Dessert and Closing "Free Time" 11:33: Enjoy the Franco-French collaboration dessert "Crimson White Cheesecake Ice Cream" and a special Mojito. 13:17: Final Sprint: No-queue lobster and black tuna belly nigiri sushi. 14:59: Fresh Seafood Refreshment: Steamed oysters, freshly sliced ​​blackfin tuna belly, and large snow crab legs. VI. Dining Summary and Food Court Tour 18:01: Quick Guide to All Food Courts: Japanese Fried Food, Grilled Eel, and Cooked Food Area. 20:04: Value Summary: Although starting at NT$3280 per person, it's worth the money for André Chiang's limited-edition dishes and top-quality ingredients.