Review

Taiwanese chef Tsai has been mastering his craft across Asia, recently arriving in Bangkok to open Chai Jia Chai, his tribute to premium Cantonese cuisine. Menus consist of three tasting options, priced according to number of courses. Staples of bird's nest, 12-year Qiandao caviar, 6-year 13 head Dalian abalone and aged tangerine peel, indicate this restaurant is special. Proteins are the best of the best, including stellar dishes of Alaskan king crab, Brittany blue lobster and Japanese wagyu A5. Chef Tsai's expertise in executing dishes with authenticity, whilst embracing innovation is the art of Chai Jia Chai. Begin with a stunning trio of appetisers, cotton candy with spicy matsusaka pork, delicate vegetable spring roll topped with caviar and an elegant pineapple and fish maw in a refined chicken soup. Other notables include lobe of foie gras in a sublime Guangdong soy sauce. From the dry aging cabinet a red grouper, the flesh glistening, in a creamy sauce fabricated from the fish bones. Cubes of A5 wagyu, stir-fried with chili and sweet basil are near perfection. Chef Tsai's signature lobster porridge made tableside, and should you choose the top tier menu, lobster swapped for Alaskan king crab, a dish you will never forget. Dessert of taro and bird's nest completes a uniquely innovative Cantonese experience.