The highest "all-you-can-eat" restaurant in the country, "50th Floor Café," opens on August 25

▲ The tallest all-you-can-eat buffet in the country, "50th Floor Café." (Photo / Provided by 50th Floor Café)

Reported by Huang Shiyuan / Taipei

Following the successive openings of the Cantonese restaurant "Moon View Lounge" (48th floor) and "Asia 49 Asian Cuisine & Lounge" (49th floor), the final restaurant in the "Mega 50 Dining & Banquet" complex — and also the tallest all-you-can-eat buffet in the country, the "50th Floor Café" — will officially open on August 25. Meal prices range from NT$780 to NT$980, with an opening special discount of NT$100 off for all time slots.

The "50th Floor Café" covers an area of 400 ping (approximately 1,322 square meters) with 200 seats. Located on the top 50th floor and featuring 200 cm-high floor-to-ceiling windows, its breathtaking night views are set to make it a popular dating spot. Additionally, the restaurant has a dedicated parent-child dining area equipped with motorcycle rockers, miniature train tracks, coloring boards, and food-shaped plush toys...etc., providing a playful space for toddlers under five after meals. As for pricing, weekday lunch is NT$780 (opening special NT$680), weekday dinner NT$880 (opening special NT$780), weekend/holiday lunch NT$880 (opening special NT$780), and weekend/holiday dinner NT$980 (opening special NT$880) — all under a thousand dollars.


▲ Steak on hot stone plate. (Photo / Provided by 50th Floor Café)

The layout of the buffet stations at "50th Floor Café" was personally planned by Anurag Bali, the Executive Director of Food & Beverage at Shangri-La Hotels and Resorts, and executed by Chef Lin Yu-nien. The dining area includes a sushi and sashimi station, chilled seafood station, hot stone plate station, sushi and hand roll station, salad bar, appetizer section, Asian hot dishes section, chef’s signature dishes, hot stone cuisine, as well as liquid nitrogen ice cream — a first for five-star buffets — with over a hundred dishes served per meal.

The liquid nitrogen ice cream uses only natural ingredients, with no emulsifiers, stabilizers, or other additives. Chef Lin Yu-nien explained that the key to the ice cream’s creamy and smooth texture lies in the size of its ice crystals — the faster it freezes, the smaller the crystals, and the better the mouthfeel. Using liquid nitrogen at -196°C, the dessert ingredients are rapidly frozen, then stirred into ice cream in under a minute. The result is an ice cream that is luxuriously smooth and melts instantly upon tasting.

Address: 48F–50F, Breeze Center, No. 16, Xinzhan Rd., Banqiao District, New Taipei City (next to Banqiao Big City)
Phone: 02-7705-9700