Don’t let “Love Taiwan” become just a slogan — New Taipei’s highest restaurant launches “Eating Love for Taiwan”

The yogurt-fed pork from Fangyuan, Changhua emphasizes no use of antibiotics or lean-meat additives, and has even been honored with the Shen-Nong Award. At the 50th-floor Café, it's prepared as honey-glazed char siu-style pork belly wrapped around dried longans from Zhongliao, Nantou, and served with osmanthus jam — every bite is packed with the essence of local ingredients. (Photo by Lin Cheng-yan)

Stewed radish with beef brisket is a classic dish, but getting the radish right is the key to deliciousness. 50th-floor Café uses white jade radishes from Meinong, Kaohsiung. These large winter-grown radishes are low in fiber but high in sweetness, making them most flavorful this season. (Photo by Lin Cheng-yan)

Milk clams from the southwestern coast are plump, sweet, toxin-free and antibiotic-free — simply stir-fried with a hint of San Bei sauce and they’re delicious. (Photo by Lin Cheng-yan)

For seafood options, you can choose between mackerel and white croaker. The mackerel (at the back) comes from Kouhu, Yunlin, while the white croaker (at the front) is from Fangliao, Pingtung. Both are raised using eco-friendly methods. Their tender meat, lightly salted and seasoned, offers a delicate sweetness. (Photo by Lin Cheng-yan)

Located high above the clouds, the 50th-floor Café offers a 360-degree view of the New Taipei and Taipei night skyline — a popular dating destination that’s gained popularity over the past two years. (Provided by 50th-floor Café)

The Ka-Hsin Live Honey Chicken, a purebred Taiwanese native chicken, is raised on grains, enzymes, herbs, and even listens to music. 50th-floor Café enhances it with wild mountain mushrooms to create the beloved Taiwanese dish, sesame oil chicken — warming and nourishing, and incredibly satisfying. (Provided by 50th-floor Café)

When “Love Taiwan” becomes just a slogan, what more can we do for this land? Situated atop the high-rise “Baiyang Building” in Banqiao, New Taipei City, the “50th-floor Café” is committed to putting Taiwanese ingredients at the center of its offerings with the “Eating Love for Taiwan” theme. These ingredients carry the charm of the island, celebrated for being toxin-free, eco-friendly, and certified. Carefully crafted by chefs, loving Taiwan through your taste buds has never been easier.

To bring everyone closer to Taiwan’s ingredients, 50th-floor Café has partnered with affiliated retailer A.Mart to gather regional delicacies from across the country — from north to south and east to west. With 20 kinds of Taiwanese ingredients including Gongliao abalone from the north, Dajia taro from the central region, Zhongliao longans, Kouhu mackerel from the south, and Taitung red quinoa from the east, these are transformed into exquisite dishes through expert culinary techniques, offering diners a chance to savor the beauty of Taiwan with every bite.

This “Eating Love for Taiwan” series is the first wave of the “Love Taiwan” campaign. 50th-floor Café revealed that February will feature Dahu strawberries, while March highlights Yilan cuisine. With different themes each month, it keeps food lovers excited while also encouraging the use of local ingredients — allowing consumers to enjoy seasonal delights from across Taiwan at affordable prices. The “Eating Love for Taiwan” buffet is available at NT$780 for lunch on weekdays, NT$880 for dinner, NT$880 for lunch on weekends, and NT$980 for dinner (service charge not included). For an all-you-can-eat experience, the pricing remains quite reasonable.