It might have felt like eons ago when Taipei 101 stood as the tallest skyscraper in the world when it first opened in 2004. Ten taller buildings later—led by Dubai’s Burj Khalifa—Taiwan’s tower of power remained an enigma of an architectural wonder lording over the skyline of Taipei. Standing one thousand six hundred sixty-seven feet with one hundred one floors, Taipei 101 held the title of the world's tallest building from 2004 to 2010.
High-rise Observation and DTF in Taipei 101
Higher than several mountains I had hiked on day trips before, I would not pass up a chance to climb into Taipei 101’s observation deck and check out the view of Taipei City from a towering perspective. All it took for us to reach the observation deck on the eighty-ninth floor was a mere thirty-seven seconds—thanks to the building's high-speed elevator that could soar up to one thousand ten meters per minute.
The Observation Deck @ 89th and 91st Floor
The observation deck on the eighty-ninth floor featured an indoor observatory wrapped in floor-to-ceiling, UV-protected glass windows offering an immersive 360-degree view. We spent almost an hour there just walking around, looking for the best spot to view the sprawling metropolis. High-powered binoculars were available for a small fee, allowing visitors to catch a close-up glimpse of the city streets far below.
The admission fee for the observatory cost NT$600 for international visitors, granting access from the eighty-eighth through to the ninety-first floors via the high-speed elevator systems. After exploring the interior deck, we headed up two levels to the outdoor observatory on the ninety-first floor. The view out there felt distinctly more rugged, bounded by a waist-high concrete safety wall.
“The ninety-first-floor observatory used to be the highest floor open to the public until June 14, 2019, when it was announced by the building's management team that the one hundred first floor (at 460 meters above sea level) would be opened to the general public, with a quota of thirty-six people per day and subject to prior booking.” — Taipei 101 Operations Notice
It may have come almost a decade late, but the feeling of finally stepping foot inside the former world’s tallest building satisfied every bit of my fascination with Taipei 101. While I would always prefer the view from atop a natural mountain over any man-made structure, there was an undeniable layer of satisfaction in witnessing an expansive city view from a building bursting with engineering and architectural triumphs.
After our time at the observation decks, we cut short our exploration of the upper tower—except for a short stroll through the high-end mall located on the ground floor—as we all universally agreed that we were intensely craving some DTF action.
Eating Soup Dumplings 101 @ Din Tai Fung
When one mentioned the legendary Michelin-starred Din Tai Fung, a foodie's mind instantly conjured savory images of the iconic Xiao Long Bao—the paper-thin, painstakingly wrapped, steamed soup dumplings. Although the original flagship storefront was located on Xinyi Road, the branch operating at the base of Taipei 101 remained one of Din Tai Fung's most wildly popular locations worldwide.
Upon being led to our seats, one of the chefs invited us to watch the kitchen crew prepare their famous dumplings by hand behind a massive glass viewing window. Afterward, he shared a brief history of Din Tai Fung’s incredible evolution.
Din Tai Fung was originally founded by Yang Bingyi in 1958 as a cooking oil retail shop. Business went smoothly until the early 1970s, when canned cooking oil suddenly surged in popularity, putting a massive financial toll on their traditional retail trade.
Searching for ways to reinvent their business, Yang and his wife decided to convert half of their oil store into a small stall selling steamed buns. Their dumplings proved so sensational that the oil business was entirely phased out. Din Tai Fung formally transitioned into a full-scale restaurant in 1972, before expanding across Taiwan and eventually overseas.
Following our brief chat with the chef came the most awaited part of the night: the Xiao Long Bao feast. We were treated to baskets featuring different gourmet fillings—including traditional pork with scalding savory broth and, to my absolute delight, the sweet chocolate Xiao Long Bao dessert variant.
“Kneading, rolling, filling, folding, steaming…” The culinary artisans at Din Tai Fung had mastered the craft of dumpling assembly with mesmerizing finesse. The long daily lines of eager diners that greeted every single branch worldwide—especially that flagship space at Taipei 101—stood as a testament to the journey that food institution had undergone. From a humble oil storefront, it had evolved into an international culinary empire.
The Four-Step Xiao Long Bao Ritual
Before you dive in, here is the proper methodology for enjoying your soup dumplings as detailed on the house menu:
- Prepare the Blend: Mix your soy sauce and rice vinegar into the small dish filled with fresh julienned ginger. The golden culinary ratio is one part soy sauce to three parts vinegar.
- The Gentle Dip: Carefully lift the soup dumpling by its twisted peak using your chopsticks, and gently dip it into the sauce mixture.
- Release the Juices: Transfer the dumpling cleanly onto your porcelain soup spoon. Use your chopstick to gently poke a small hole in the delicate wrapper, releasing the hot broth into the spoon.
- Savor the Feast: Slurp the rich, aromatic broth first, top the dumpling with a few strands of ginger, and enjoy the perfect bite.
