Tucked away in Soi 31, Chai Jia Chai has been quietly redefining the fine dining landscape since its debut in November 2021. Helmed by chef-owner Tsai Shih Wei, it introduced Bangkok to something entirely new: Cantonese omakase—a concept as precise as it is rare.
Admittedly, we are not particularly well-versed in Cantonese cuisine—though we began to get a sense of it during a recent trip to Macao. So, when the opportunity arose to experience a proper Cantonese fine dining meal, we didn’t hesitate.
The kitchen follows a seasonal narrative, shifting its focus every few months. Some menus dive into historical themes; others elevate a single star ingredient—think abalone, sturgeon, or Alaskan king crab. Whatever the theme, Chef Tsai’s approach is disciplined yet imaginative, staying true to Cantonese roots while venturing into modern interpretations.
The dining room is intimate and serene, more retreat than restaurant. A brief view of the dry-aging Kagoshima A5 beef offers a quiet promise of what’s to come: quality without compromise. Each course arrives as part of a choreographed whole—restrained, refined, and deeply intentional. This is not just dinner. It’s a slow, thoughtful conversation with Cantonese cuisine, told one meticulously crafted dish at a time.
The meal began with an amuse-bouche featuring two small bites. The first, Ginseng & Chinese Pearl Barley, combined ginseng herbs soaked in Taiwanese rice wine with pearl barley, lotus seeds, Chinese yam, and tiger shrimp — a textured, slightly earthy introduction. Taipei Golden Pig brought together Cantonese-style roast suckling pig and Taipei’s hua bao elements. The crispy pork was stuffed with pickled mustard greens, crushed peanuts, cilantro, and a touch of balsamic vinegar, creating a sharp, savory contrast in a single mouthful. This opening was paired with Blanc de Blancs 1er Cru Brut, Champagne Marc Hébrart, which added a bright, crisp lift and cut through the richness with fine bubbles and citrusy acidity.
Next up was the French blue lobster and Caviar — slow-cooked at low temperature and infused with Huadiao wine and Chinese herbs to enhance its natural freshness. The Huadiao wine brought a subtle depth and warmth that complemented the sweetness of the lobster without overshadowing it. Elegantly served with sea urchin and Qiandao caviar, this was a standout dish. Despite the rich condiments, the lobster remained the star: fresh, delicately sweet, and cooked to a perfect texture. It was paired with A Terra Vita Vinum, “Grand Vau” Anjou Blanc, Loire, France 2021 — a well-balanced wine that lifted the dish with its crisp minerality and gentle floral notes.
Sturgeon Bones with Ginger and Scallion – I can honestly say I had never tried sturgeon before — a fish more commonly known for its roe, used in caviar, than for its flesh or bones. Native to rivers, lakes, and coastal environments in the Northern Hemisphere, sturgeon is an ancient species that has existed for over 200 million years. It’s known for its firm texture and mild, slightly sweet flavor, but the use of its bones in cuisine is far less common today.
At Chai Jia Chai, however, the approach is comprehensive. They use every part of the sturgeon, embracing a philosophy of sustainability and respect for the ingredient. In this dish, the bones — once considered a delicacy worthy of royalty — are slow-cooked for hours to extract their full depth of flavor. The result is served in a rich, concentrated broth alongside a traditional Guangzhou-style ginger and scallion sauce. A touch of 20-year-old Italian balsamic vinegar adds an unexpected yet welcome layer of acidity and complexity. This dish not only highlighted the richness of the sturgeon bones but also showcased Chef Tsai’s commitment to thoughtful, whole-animal cooking.
Continuing with sturgeon, the next dish featured an unexpected part of the fish: the tendon. I wasn’t even aware that sturgeon had tendons, let alone that they could be prepared as part of a dish. Yet here, they were stewed until tender and then stir-fried with onions, bean sprouts, and chives — creating a dish with both texture and depth. Served alongside a biscuit made with XO sauce, the plate drew clear inspiration from the classic Cantonese stir-fried beef noodle dish.
Instead of beef, though, this version elevated traditional flavors by using premium ingredients and taking a nose-to-tail approach to the sturgeon. It was a thoughtful reinterpretation — one that respected Cantonese culinary roots while making creative use of a fish not often consumed in this way.
Peeled Chili Fish Maw Soup – This soup offered a bold take on a traditional dish, built around Yilan’s well-known peeled chili, which added a steady, balanced heat and a distinct depth of flavor. The base was slow-simmered with premium conch, scallops, and garlic, creating a broth that was both fresh and savory without being overly rich.
A notable component was the grilled chicken wing, added not just for texture, but to bring a subtle smoky note to the soup. Grilling it beforehand allowed the deeper essence of the chicken to come through, giving the broth an additional layer of complexity. The inclusion of fish maw — prized for its gelatinous texture — anchored the dish in tradition while the use of peeled chili brought a clearly regional character. It was a carefully constructed soup that combined technique, high-quality ingredients, and a regional twist without straying from its roots. Paired with Eric Surmain, Rully 1er Cru “Preaux”, Burgundy, France 2021 — a refined white Burgundy that added structure and minerality, complementing the dish’s depth without overwhelming its more delicate elements.
Dried South African Abalone (15-head) – This dish features 15-head dried South African abalone, a term that refers to the size of the abalone—about 15 abalones per catty (roughly 600 grams). It takes up to 8 years for the abalone to grow to this size, reflecting the patience required for this prized ingredient.
After harvesting, the abalone undergoes an eight-month sun-drying process before being stored in a specialized environment for three years to develop its soft texture and subtle sweetness. Naturally, abalone has a very mild, almost tasteless flavor, so the surrounding preparation plays a key role in the final dish.
Chef Tsai combines high-quality ingredients—pork leg, scallops, Jinhua ham, chicken, and fish maw—and simmers them together over low heat for three days and three nights. This slow cooking infuses the abalone with rich umami and a delicate hint of saltiness, while preserving its tender texture. The result is a deeply flavorful dish that showcases the ingredient’s complexity through careful, time-intensive preparation.
Coconut Licorice Fruit – This palate cleanser offered a harmonious blend of licorice, plum powder, and pickled fruit. It was topped with a delicate jelly made from local Thai coconut, providing a light, refreshing finish that effectively cleansed the palate between courses.
Dry-Aged A5 Wagyu with Taiwanese Street-Style Braised Flavors -This dish reinterprets the familiar taste of Taiwanese street-style braised meat through the lens of fine dining, using premium, dry-aged A5 Wagyu as its centerpiece. The Wagyu, known for its intense marbling and tenderness, absorbs the depth of traditional braising flavors while retaining its own richness and texture.
It’s served with fragrant fried shallots, adding crispness and an aromatic boost, alongside grilled pineapple, which introduces a subtle sweetness and acidity that cut through the richness of the meat. A light sprinkle of chili powder brings gentle heat, rounding out the dish with a balanced combination of savory, sweet, spicy, and tangy elements — a thoughtful elevation of a beloved street food classic. Though a steak knife was provided, it was more symbolic than necessary — the meat was so exceptionally tender it could be cut effortlessly with a spoon. Paired with Remelluri Reserva, Rioja, Spain 2016, the wine’s structure and earthy depth complemented the richness of the dish, enhancing its layers without overpowering them.
Alaskan King Crab Rice Soup – This was, without a doubt, an outstanding fish soup — layered, aromatic, and deeply satisfying. Inspired by the bold flavors of Marseille’s traditional fish soup, this version takes a distinctly Asian turn, built around Alaskan king crab, Thai seafood, fresh vegetables, dried Cantonese tangerine peel, and a blend of spices. The ingredients are slowly simmered together for eight hours, creating a broth that is both rich and nuanced, with a delicate balance of oceanic depth and subtle citrus from the tangerine peel.
The soup is served with a small tray of condiments that allow for personalized seasoning: dried radish for crunch and saltiness, chicken oil fried onion sauce for warmth and umami, and a fragrant seven-mushroom chili sauce that adds complexity and a gentle heat.
It’s finished with a handful of fried puffed rice, which adds a light toasted aroma and a satisfying texture contrast as it softens in the broth. Thoughtfully composed and skillfully executed, this is more than a comforting bowl of soup — it’s a refined expression of regional inspiration, technique, and exceptional ingredients.
Grass Jelly – Dessert began with a serving of grass jelly — a light, cooling way to reset the palate. Beyond its refreshing qualities, this dish carries a story rooted in tradition.
In Fujian, legend tells of a man who was out gathering herbs to treat his mother, who had fallen ill from the summer heat. Overcome himself, he collapsed from heatstroke. When he awoke, he discovered a plant growing nearby that, when prepared, produced a dark jelly. He gave it to his mother, and she recovered. The plant became known for its powerful cooling properties and was later referred to as “immortal grass.”
Today, grass jelly remains popular across East and Southeast Asia, especially during the warmer months. Its smooth, lightly herbal taste and cooling effect made it a fitting and thoughtful start to the dessert course.
Assorted Sweets – The next dessert course arrived as a visually playful presentation: an assortment of small sweets arranged on a miniature setup featuring two traditional Chinese chairs and a tray, creating a scene that felt both whimsical and intentional.
The selection included a variety of textures and flavors, each rooted in familiar Asian ingredients. There was a taro cake topped with salted egg yolk and pork floss — a combination that balanced sweet, savory, and earthy elements in a single bite. A delicate pear topped with hawthorn berry brought a gentle tartness, while a soft red bean mochi offered a chewy, subtly sweet contrast.
Also featured was bird’s nest with apricot kernels, a classic pairing often used in Chinese desserts for its smooth texture and mild, slightly nutty flavor. Rounding out the plate were crispy fried dough sticks, adding a final touch of crunch.
This assortment wasn’t flashy, but it was thoughtful — each item offering a small, distinct taste drawn from traditional flavors, all presented with a sense of care and cultural reference.
The Restaurant and Its Décor – The restaurant’s interior reflects a careful balance between modern design and traditional Chinese elements. The space is thoughtfully arranged, with attention to detail evident in everything from the materials used to the layout itself. Traditional motifs are subtly woven into the décor, complemented by a muted, elegant color palette and soft lighting that creates a calm, intimate atmosphere.
Rather than overwhelming the senses, the design supports the dining experience — refined, restrained, and consistent with the precision of the dishes served.
The Chef – Born in Taiwan, Chef Tsai Shih-Wei brings over 25 years of experience to Chai Jia Chai in Bangkok. His culinary path has taken him through acclaimed kitchens in Australia, Poland, and China, where he developed a distinctive style rooted in Chinese tradition but shaped by global techniques and ideas.
Renowned for using rare, premium ingredients, Chef Tsai gives classic Chinese dishes a modern, thoughtful twist. A winner of Iron Chef Thailand 2023, his work at Chai Jia Chai continues to push the boundaries of Chinese fine dining.
Video: A Closer Look
I’m hungry. Where is it?
We would recommend making a reservation. Book Here Their menu changes regularly, but you can keep up to date with their specials by following their official Facebook page or Instagram page.
Address: 265/2 Soi Sukhumvit 31, Khlong Toei Nuea, Watthana, Bangkok 10110
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