Modern Fine Dining on the 46F
Dine with the star at our Top of ONE restaurant, experience stunning views of the city lights and indulge your taste buds in our modern grilled beef.
The corkage charge per bottle is NT$500 for wines and NT$1,000 for spirits
We serve beef from America.
1.Please note that dining etiquette clothing, it is recommended not to wear slippers.
2.We are sorry no children 8 years or under acceptable at dinner time.
11:30 ~ 14:00 Lunch
14:00 ~ 17:00 Afternoon Tea
18:00 ~ 22:30 Dinner
- 28 Day USDA Prime Dry Aged Cote De Boeuf -
Dry-aging, the secret to tasty beef
As with wine and cheese, dry-aging enhances the flavor and tenderness of beef. At Top of ONE, we use this technique to allow natural enzymes to break down tissues in the muscle, making the beef more succulent and fragrant. Our skilled and experienced chef monitors the temperature and moisture of the cooling room and the time of aging to suit the condition of the beef. Then the dried outside layer (around 30-35% of the chunk) is trimmed, keeping the wine-red core that offers delectable tenderness. The process takes 14-28 days and is fairly complicated. But we think it’s worth the trouble as it makes for a steak full of flavor and, pound for pound, great value for your money.