차이 자 차이 蔡家菜

Chai Jia Chai restaurant, open since November 2021, showcases authentic Cantonese cuisine, incorporating prestige ingredients in modern, often surprising presentations. Led by Chef Tsai, acknowledged throughout Asia for 25 years of experience working in renowned restaurants across Hong Kong, Nanjing, Shanghai and Poland. With a 2023 Iron Chef Thailand victory, his cuisine melds classic Cantonese with contemporary finesse. Influences from global travels and his cherished Taiwanese heritage enrich his creations. Highlight: Kunlun Baofu 昆仑鲍甫 "Kunlun Baofu," a precious dish from the Qing Dynasty banquet menu, made with dried dragon grouper, is almost forgotten. Nowadays, the original dried dragon grouper fish skin is extremely rare, and very few chefs know how to prepare it. This scarcity is due to the lengthy 10-year growth period for 100 kilograms of fish, resulting in only 2 kilograms of usable fish skin after sun-drying.