A Joy unveils autumn menu with Chef André at Taipei 101

A Joy, the high-end buffet on the 86th floor of Taipei 101, has launched the autumn chapter of its yearlong collaboration with Chef André. The new Land menu uses eight fire-based techniques and three seasonal dishes to explore memory, family and Taiwanese ingredients.

Why it matters: - A Joy is using its autumn menu to reinforce its position as a premium dining destination in Taipei. - The new dishes tie Taiwanese ingredients and family-style memory to global cooking techniques, giving diners a different way to experience buffet dining. - The seasonal rollout is part of a yearlong series, so the update affects the restaurant’s core identity, not just a limited-time menu item.

What happened: - A Joy launched the autumn chapter of “A Gastronomic Symphony of Taiwan’s Four Seasons,” its annual collaboration with Chef André. - The restaurant is on the 86th floor of Taipei 101 in Taipei, Taiwan. - The autumn chapter centers on Land, one of A Joy’s four dining zones. - Chef André created three seasonal dishes for the menu. - The menu is built around the “Craft of Fire,” using eight cooking methods.

The details: - The eight fire-based techniques are pan-frying, boiling, stir-frying, deep-frying, searing, roasting, baking and grilling. - The three dishes are framed around “Curiosity Discovery,” “Heart Warming” and “Total Satisfaction.” - “Curiosity Discovery” is Handmade Shrimp Noodles with Tiger Prawn. - The dish combines a kuruma prawn wrapped in Hong Kong-style shrimp roe noodles, fried until crisp, and served in a griddled Mexican tortilla. - The dish also includes Japanese-style sweet sauce, cabbage, herbs, mentaiko and scallion-ginger sauce. - “Heart Warming” is Silkie Chicken Soup with Sichuan Pepper & Pickled Chili. - The soup draws from Chef André’s mother’s home cooking and uses pickled chilies and green Sichuan peppercorns. - Turnip, shiitake mushrooms and silkie chicken are prepared separately before being arranged in a tureen and simmered in broth. - “Total Satisfaction” is Bouillabaisse with Genmai Monaka. - The dish blends Taiwanese seafood, a Japanese genmai monaka and a bouillabaisse broth made with classic French techniques. - The monaka is filled with sea bass, king crab and kombu-seasoned vinegared rice. - The dish is served with shrimp, saffron cream, toasted genmai and dill. - At the table, hot broth is poured over the monaka to soften the shell and create an ochazuke-inspired finish. - The seasonal series introduces three dishes each season to explore Taiwan’s ingredients, techniques and flavors. - Feastogether Group created A Joy as its interpretation of the best high-end buffet in Taipei. - A Joy’s four themed dining zones are Mountain, Sea, Land and City. - A Joy also offers seasonal menus and chef collaborations that change the restaurant’s interpretation of Taiwanese food culture. - The restaurant address is 86F, Taipei 101, No. 7, Section 5, Xinyi Road, Xinyi District, Taipei City, Taiwan. - More information is available on A Joy’s website. - A Joy’s social channels include Instagram, Facebook and YouTube.

Between the lines: - The menu appears designed to signal both craftsmanship and nostalgia, pairing high-end techniques with familiar family and regional references. - The cross-cultural dish construction suggests A Joy is positioning its buffet as a curated culinary experience rather than a standard all-you-can-eat format. - Centering the autumn chapter on Land gives the series a seasonal focus while keeping the broader four-zone concept intact.

What's next: - A Joy will continue the yearlong four-season collaboration with Chef André through future seasonal chapters. - The restaurant is expected to rotate dishes as the series moves into its next seasonal phase. - Diners can book through A Joy Online Booking.