Chai Jia Chai
Discover the innovative culinary wonders at Chai Jia Chai. Bangkok’s premier modern Cantonese omakase dining destination by Chef Tsai.
OVERVIEW
Chai Jia Chai offers an intimate experience on the first floor, seating just 30 guests in its main dining room, with a newly refurbished private salon that accommodates up to 10 guests for exclusive gatherings.
AMBIENCE
Chai Jia Chai blends modern elegance with timeless sophistication. Black walls contrast beautifully with crisp white tablecloths, while geometric chandeliers cast a soft, golden glow. Black translucent partitions create intimate spaces, evoking a sense of exclusivity and refined comfort.
MUST TRY
Lobster Rice Soup, Braised Abalone
FOOD
Embark on an extraordinary culinary journey where the flavors of Taiwan seamlessly merge with the refined techniques of Cantonese cuisine. Guided by Chef Tsai Shih Wei, diners are treated to a nine-course omakase menu, showcasing the best of both culinary worlds. Each dish embodies a harmonious blend of innovation and tradition meticulously prepared and artfully presented epitomizes Chef Tsai’s unwavering pursuit of perfection. Guests delight in the fusion of classic flavors with contemporary culinary methods.
The iconic Braised Dried Dragon Giant Grouper Skin with Abalone, a treasured gem from imperial feasts, showcases Chef Tsai’s mastery. Crafted from the rare Dried Dragon Grouper sourced from China, valued at over 100,000 Thai baht, this culinary marvel is a limited-time offering. Few chefs, including Chef Tsai, possess the skill to prepare this dish to perfection.
Indulge in the freshness of the Ice Langoustine Shrimp sourced from New Zealand, elevated with Hua Tiao wine, plum, and an array of Chinese herbs. Enhance your dining experience with the addition of Russian sea urchin and French caviar for an extra touch of opulence.
Kunlun Baopu, a meticulously crafted creation featuring dried dragon grouper skin and 16-head Japanese abalone, represents a revival of forgotten culinary treasures. Chef Tsai’s inventive artistry elevates these delicacies to unparalleled heights, resulting in sumptuous combinations that tantalize the palate.
The sweet finale, orchestrated by Pastry Chef Kanin Bantu, offers a delightful ending to the culinary journey of the evening. Chef Kanin’s signature dessert harmonizes pineapple, coconut, and mango, delivering a refreshing and indulgent conclusion.
The wine and spirit selection extends into a cocktail menu, spotlighting Taiwan’s celebrated Kaoliang and Kavalan whiskey. Chef Tsai Shih Wei expertly crafts each cocktail into a distinctive and refined creation, perfectly complementing his menu. These cocktails invite guests to embark on a delightful exploration of Taiwanese spirits and flavors, adding an extra layer of sophistication to the dining experience.
SERVICE
The attentive and professional team goes the extra mile to provide insightful explanations, enriching the dining experience. What’s more, Chef Tsai personally greets each patron, adding an extra touch of warmth to the exceptional meal.
PRICING
Tasting Menu THB 5,800++, THB 9,800++, THB 13,800
SUMMARY
The restaurant’s warm ambiance in the heart of Bangkok’s sets the stage for an unforgettable dining experience. Guests are treated to an outstanding nine-course omakase journey. With only two seatings a day, lunch and dinner, advanced booking is a must; book your table at Line Official Account @chaijiachai.
ABOUT CHEF
Chef Tsai, chef-owner and culinary visionary. Originally from Taiwan, Chef Tsai brings nearly 28 years of experience from acclaimed Chinese kitchens across Asia, Australia, and Poland. His career includes notable tenures in Hong Kong, Nanjing, and Shanghai, and a series of accolades culminating in his Iron Chef Thailand (2023) victory. His style — modern Chinese with contemporary presentation — reflects a deep respect for tradition, balanced with innovation and the cultural influences of his travels and Taiwanese heritage
