Chef Tsai Shih Wei
Imagine strolling down Sukhumvit Soi 31 at dusk. The traffic hum from the main road begins to fade, replaced by the warm glow of shopfronts cutting across the shadows of tall buildings. A modest sign reading Chai Jia Chai catches your eye. Push open the door and you’re welcomed into a space that feels “warm yet refined”—like stepping into someone’s home, where every detail whispers of care and hospitality.
Inside, the atmosphere isn’t heavy with old-world Chinese grandeur. Instead, it’s a thoughtful reinterpretation—modern, inviting, and deeply attentive to detail. Every corner seems designed to make you feel like a cherished guest.
And then comes the story of the man behind it all--Chef Tsai Shih Wei, whose name lends the restaurant its first “Chai.” Growing up in Taipei, he picked up a wok at just 17, against his parents’ wishes. His first job at Zhujiang Banquet was far from glamorous—washing dishes, scrubbing floors, even unclogging sinks. But it was there, in a kitchen serving up to 300 tables a day, that he absorbed the true rhythm of restaurant life. Whenever he tasted a dish that impressed him, he’d run to the master chef and beg to be taught—hungry for every lesson.
His very first dish? A preserved radish omelette. But the oil-and-water mishap sparked a sudden flame, scorching not just the egg but part of his hair—a memory equal parts painful and hilarious. Still, that fire ignited the passion that carried him forward.
By 2015, Tsai ventured abroad—Australia, Poland, China—climbing steadily through kitchens across continents. Nearly two decades later, he rose to head chef. And finally, in 2021, he chose Bangkok as his new home, opening his first restaurant with a name rich in meaning: Chai Jia Chai. One “Chai” is his own, the second means dishes, while “Jia” means home. To dine here is to eat at the chef’s own table.
Inside, the atmosphere isn’t heavy with old-world Chinese grandeur. Instead, it’s a thoughtful reinterpretation—modern, inviting, and deeply attentive to detail. Every corner seems designed to make you feel like a cherished guest.
And then comes the story of the man behind it all--Chef Tsai Shih Wei, whose name lends the restaurant its first “Chai.” Growing up in Taipei, he picked up a wok at just 17, against his parents’ wishes. His first job at Zhujiang Banquet was far from glamorous—washing dishes, scrubbing floors, even unclogging sinks. But it was there, in a kitchen serving up to 300 tables a day, that he absorbed the true rhythm of restaurant life. Whenever he tasted a dish that impressed him, he’d run to the master chef and beg to be taught—hungry for every lesson.
His very first dish? A preserved radish omelette. But the oil-and-water mishap sparked a sudden flame, scorching not just the egg but part of his hair—a memory equal parts painful and hilarious. Still, that fire ignited the passion that carried him forward.
By 2015, Tsai ventured abroad—Australia, Poland, China—climbing steadily through kitchens across continents. Nearly two decades later, he rose to head chef. And finally, in 2021, he chose Bangkok as his new home, opening his first restaurant with a name rich in meaning: Chai Jia Chai. One “Chai” is his own, the second means dishes, while “Jia” means home. To dine here is to eat at the chef’s own table.
But this isn’t just another Chinese restaurant. Tsai brings forth ingredients once reserved for emperors—sturgeon bone and tendon, dried dragon grouper skin, delicacies steeped in heritage—crafted with modern finesse. Each course reveals a deeper, less familiar dimension of Chinese cuisine.
For the Spring 2025 Menu, inspiration comes from the legendary Manchu-Han banquet, one of the grandest feasts in Chinese history. Here, sturgeon takes center stage, showcased in three distinct dishes that highlight its versatility.
Come summer, the spotlight shifts to Thailand’s premium local produce in Whispers of Summer—a 9,800 Baht menu requiring 24-hour pre-booking, and a 5,800 Baht version available year-round. The journey begins with a chestnut and mackerel duo, setting the tone with playful textures. Then comes huodiao drunken crab, preserved radish with local grouper, and a refreshing clam soup to cleanse the palate.
Signature dishes remain timeless—like the A5 wagyu fillet and the lobster rice soup, simmered for eight hours with dried tangerine peel and white pepper, enriched with scallions and cilantro. This humble yet luxurious bowl is an ode to the comforting rice soups of Tsai’s Taiwanese roots.
Come summer, the spotlight shifts to Thailand’s premium local produce in Whispers of Summer—a 9,800 Baht menu requiring 24-hour pre-booking, and a 5,800 Baht version available year-round. The journey begins with a chestnut and mackerel duo, setting the tone with playful textures. Then comes huodiao drunken crab, preserved radish with local grouper, and a refreshing clam soup to cleanse the palate.
Signature dishes remain timeless—like the A5 wagyu fillet and the lobster rice soup, simmered for eight hours with dried tangerine peel and white pepper, enriched with scallions and cilantro. This humble yet luxurious bowl is an ode to the comforting rice soups of Tsai’s Taiwanese roots.
For those seeking indulgence, the 30-head South African dried abalone is slow-braised for three full days with dried scallops, Jinhua ham, old hen, pork trotters, and fish maw. The result is a custard-soft abalone that melts like caramel on the tongue—an unforgettable treasure for connoisseurs.
And then comes a daring twist: aerated foie gras as dessert, followed by bite-sized Chinese sweets and cakes, served on palatial chairs, as if tea time were transported straight from an imperial court.
As Chef Tsai puts it: “Chai Jia Chai presents modern Chinese cuisine, rooted in the inspiration of Manchu-Han banquet dining, retold here in Bangkok.”
Dining here is not simply about eating. It’s a journey—through the chef’s life story, through a sequence of dishes that unfold like chapters, and through an atmosphere that feels less like a restaurant and more like sharing a heartfelt meal at a friend’s home. And if you’re lucky, you may even be offered a taste of the chef’s private stash: fiery 58-degree Chinese liquor, saved for special guests.
Chai Jia Chai: A Journey into Modern Chinese Cuisine
Inspired by the legendary Manchu-Han Imperial Feast, Chai Jia Chai offers a unique dining experience that blends rare ingredients with modern culinary techniques.
Location: Sukhumvit Soi 31
Reservations & Contact:
Please feel free to call or send a direct message via Google & Instagram to book your table.
And then comes a daring twist: aerated foie gras as dessert, followed by bite-sized Chinese sweets and cakes, served on palatial chairs, as if tea time were transported straight from an imperial court.
As Chef Tsai puts it: “Chai Jia Chai presents modern Chinese cuisine, rooted in the inspiration of Manchu-Han banquet dining, retold here in Bangkok.”
Dining here is not simply about eating. It’s a journey—through the chef’s life story, through a sequence of dishes that unfold like chapters, and through an atmosphere that feels less like a restaurant and more like sharing a heartfelt meal at a friend’s home. And if you’re lucky, you may even be offered a taste of the chef’s private stash: fiery 58-degree Chinese liquor, saved for special guests.
Chai Jia Chai: A Journey into Modern Chinese Cuisine
Inspired by the legendary Manchu-Han Imperial Feast, Chai Jia Chai offers a unique dining experience that blends rare ingredients with modern culinary techniques.
- Signature Menu: Experience the exclusive "Whispers of Summer" 12-course tasting menu at 9,800++ THB.
- Simplified Menu: A more concise 5,800++ THB menu is also available for a delightful taste of our cuisine.
- Wine Pairing: Enhance your meal with a 4-glass wine pairing for an additional 3,000++ THB.
Location: Sukhumvit Soi 31
Reservations & Contact:
- Phone: 093 117 1909
- Google Profile: Chai Jia Chai 蔡家菜
- Instagram: @chaijiachai.bkk
Please feel free to call or send a direct message via Google & Instagram to book your table.
