Discover the innovative culinary wonders at Chai Jia Chai, Bangkok's leading modern Cantonese omakase restaurant by Chef Tsai.

Located on the first floor, Chai Jia Chai offers an intimate experience with only 30 seats in the main dining room, as well as a newly renovated private salon for up to 10 guests for exclusive gatherings.

Chai Jia Chai combines modern elegance with timeless sophistication. Black walls create a striking contrast to crisp white tablecloths, while geometric chandeliers cast a soft, golden light. Black, translucent partitions create intimate spaces and convey a sense of exclusivity and refined comfort.

Lobster rice soup, braised abalone

Embark on an extraordinary culinary journey where the flavors of Taiwan seamlessly blend with the refined techniques of Cantonese cuisine. Under the direction of Chef Tsai Shih Wei, savor a nine-course omakase menu that unites the best of both culinary worlds. Each dish embodies a harmonious fusion of innovation and tradition, meticulously prepared and artfully presented, reflecting Chef Tsai's relentless pursuit of perfection. Guests will be captivated by the fusion of classic flavors with modern cooking methods.

The legendary braised dried dragon grouper skin with abalone, a delicacy of imperial feasts, testifies to the mastery of Chef Tsai. Prepared from the rare, dried dragon grouper from China, which is worth over 100,000 baht, this culinary masterpiece is only available for a limited time. Only a few chefs, including Chef Tsai, have mastered the art of preparing this dish to such perfection.

Enjoy the freshness of New Zealand ice lobsters, refined with Hua Tiao wine, plum, and a selection of Chinese herbs. For an especially luxurious taste experience, complement your dish with Russian sea urchin and French caviar.

Kunlun Baopu, a meticulously prepared specialty made from dried dragonfish skin and 16 Japanese abalone, is the rediscovery of forgotten culinary treasures. Chef Tsai's innovative cooking elevates these delicacies to an unparalleled level, creating opulent combinations that tantalize the palate.

The sweet finale, created by master pastry chef Kanin Bantu, provides a delightful end to the culinary evening. Kanin's signature dessert combines pineapple, coconut, and mango into a harmonious whole, ensuring a refreshing and enjoyable conclusion.

The wine and spirits selection extends to a cocktail menu that showcases Taiwan's renowned Kaoliang and Kavalan whiskies. Chef Tsai Shih Wei skillfully crafts each cocktail into a distinctive and refined creation, perfectly complementing his menu. These cocktails invite guests on a delightful journey of discovery through the world of Taiwanese spirits and flavors, adding an extra dimension of elegance to the dining experience.

The attentive and professional team goes to great lengths to enrich the culinary experience with insightful explanations. Furthermore, Chef Tsai personally greets each guest, adding an extra touch of warmth to the exceptional food.

Tasting menu THB 5,800++, THB 9,800++, THB 13,800

Located in the heart of Bangkok, this restaurant offers a warm and inviting atmosphere, providing the perfect setting for an unforgettable culinary experience. Guests can enjoy an exceptional nine-course omakase menu. As there are only two seatings per day – lunch and dinner – reservations are essential. Book your table through the official Line account @chaijiachai.

Chef Tsai, head chef, owner, and culinary visionary. The Taiwanese native brings nearly 28 years of experience from renowned Chinese kitchens in Asia, Australia, and Poland. His career includes stints in Hong Kong, Nanjing, and Shanghai, and he has garnered numerous awards, culminating in his victory at Iron Chef Thailand (2023). His style—modern Chinese cuisine with contemporary presentation—reflects a deep respect for tradition, combined with innovation and the cultural influences of his travels and Taiwanese heritage.