Discover the innovative culinary wonders at Chai Jia Chai.Bangkok's premier modern Cantonese omakase dining destination by Chef Tsai. With over two decades of experience refining his craft in Michelin-starred establishments across the globe, including Shanghai, Nanjing, Poland, Australia, and Thailand, Chef Tsai presents an unparalleled dining experience. 

AMBIENCE
From the moment you walk-in, immerse yourself in the enticing aromas and flavors featuring luxurious ingredients like giant lobster, A5 Wagyu beef, and South African dried abalone. Tucked away in Sukhumvit 31, Bangkok's vibrant heart, Chai Jia Chai boasts an ambiance as refined as its cuisine. The restaurant sets the stage for an extraordinary gastronomic journey. Here, Chef Tsai Shih Wei's inventive interpretations of Cantonese classics, presented through an enthralling omakase experience, transform familiar tastes into surprising creations. Chai Jia Chai's dedication to excellence, coupled with Chef Tsai's extensive expertise, establishes it as a distinctive destination for discerning food enthusiasts in search of an unforgettable culinary experience.

MUST-TRY:

• Braised Dried Dragon Giant Grouper Skin with Abalone
• Oyster Crispy Rice Noodles
• Four Gods Soup
• Braised Fish Maw with Pork

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
From THB 3,800++, THB 5,800++, THB 9,800++,THB 13,800++ per person
The menu change everyday according to available ingredients.

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.