Chef Tsai, Executive Chef at Chai Jia Chai in Bangkok, Thailand, brings over two decades of culinary expertise refined in Michelin-starred kitchens around the world, including Shanghai, Nanjing, Poland, Australia, and Thailand itself. At his Bangkok restaurant, he introduces the city's first modern Cantonese omakase, delivering an unparalleled dining experience. Chef Tsai is also committed to give back to the community and less fortunates, leading his team in organizing monthly CSR activities at Baan Dek Rae Ron, where they serve lunches to underprivileged children.

Was your decision to become a chef conscious or did you fall into it?

My decision to become a chef was deliberate. This is driven by my love of food and pursuit of the culinary arts. I enjoy every moment in the kitchen, from selecting ingredients to cooking to plating, every step fills me with a sense of accomplishment and satisfaction. Therefore, I think this is a career that I love and am willing to devote my life to.

Who was your biggest influences to embrace a cooking career?

The individual who exerted the most significant influence on my decision to pursue a career in cooking was my mother. Her meticulousness in the kitchen and dedication to every dish left a profound impression on me. She not only instructed me in honing cooking techniques but also emphasized the importance of ingredient selection and preparation, as well as respecting the distinct flavor of each component. Whenever I observe her crafting delectable meals for our family, I am consistently enveloped in a sense of profound love and warmth. This sentiment has served as a driving force for me to embark on a career in cooking.

What are some emerging food trends that you’re noticing?

• Plant-Based Diet: The adoption of a plant-based diet is growing, driven not only by health considerations but also by concerns for the environment and animal welfare. This has led to a significant increase in demand for vegetarian and vegan dishes.
• Sustainable and Local Ingredients: There is a rising awareness regarding the sustainability of food, prompting people to opt for locally sourced, seasonal, and organic ingredients. This choice aims to reduce carbon footprint and support the local economy.
• Integration of Exotic Flavors and Innovative Cooking Technologies: Innovative culinary techniques like molecular cuisine and low-temperature slow cooking are gaining popularity. Chefs are continually exploring novel cooking methods and crafting dishes with unique flavors by incorporating elements from diverse cultures. As a result, customers are exposed to a wide range of culinary experiences.

These trends not only reflect consumers’ quest for food quality and diversity but also offer me fresh creative inspiration and avenues for development.

What’s an emerging ingredient that you’re using a lot of these days?

Lately, I've been incorporating several emerging ingredients into my cooking repertoire: fish skin, porcini mushrooms, and red tuna. Each of these ingredients boasts distinctive textures and flavors that contribute depth and richness to dishes. Whether crafting fish skin crisps, pairing porcini mushrooms with pasta, or enhancing a red pot stew with red tuna, these ingredients promise to introduce delightful taste sensations to any culinary creation.

How easy or difficult is it to find the right ingredients for your Cantonese cuisine in Bangkok?

Finding the right ingredients for Cantonese food in Bangkok can sometimes be a bit challenging, but since Bangkok is such a cosmopolitan city, there are many imported and local markets where most of the ingredients I need can be found.

What would you cook at home if you were just making a laid-back dinner?

For a relaxed evening meal, I opt to whip up a straightforward yet delectable steamed fish entree at home, complemented by a side of sautéed vegetables and a serving of aromatic white rice. These dishes not only boast simplicity in preparation but also offer a healthy and nourishing option, ensuring that my family and I relish a comforting dinner together.

What’s the difference between being an Executive Chef in Taiwan and in Bangkok?

Being an executive chef in Taiwan emphasizes local flavors and traditional cooking techniques, whereas in Bangkok, you need to incorporate more international elements to cater to a diverse customer base. Customer tastes and preferences also vary, necessitating the adaptation of menus and services to meet local market needs.

Do you source as much local produce as possible for each restaurant and does this have a big impact on the menu?

Certainly! Sourcing local ingredients not only supports local agriculture and economic development but also ensures the freshness and quality of the ingredients. This significantly impacts menus, as the seasonality and uniqueness of local ingredients directly influence menu choices and creativity.

How is people’s relationship with food different between Taiwan and Thailand?

Taiwanese people harbor a profound emotional connection to food, valuing tradition and familial flavors. Thais, on the other hand, place a premium on taste levels and the freshness of food, favoring rich spices and unique flavors.

Is there one dish that sums up your style?

If summarizing my style, I would select the Alaskan King Crab Porridge. Crafting this dish demands exceptional skills and patience, while embodying reverence for traditional cooking methods and a spirit of innovation. It harmonizes intricate seasonings with distinctive cooking techniques, showcasing my devotion and passion for both the ingredients and the culinary process.

Will any of the dishes you discovered recently be making their way onto your menus?

I recently stumbled upon a dish featuring ingredients like fish skin, porcini mushrooms, and red tuna. This dish boasts a rich texture, distinctive taste, and a fusion of various ingredients, rendering it both delectable and nutritious. I'm inclined to incorporate it into my menu to offer customers a fresh culinary experience.

Do you try out dishes on your family or friends?

Yes, I often try new dishes with family or friends. Sharing delicious food with them is a pleasant experience that can enhance mutual communication and affection. Their feedback is also very important to me to help me continuously improve and improve my dishes.

How often do you change at the menu at Chai Jia Chai?

Updated approximately every three months

Do you serve vegetarian dishes?

Absolutely, we provide vegetarian options to ensure that every customer has a choice that aligns with their preferences and dietary needs.

What are your customers most frequently requested dish?

Abalone and Porridge.

What do you think the most important qualities are in a young chef?

I believe the most crucial qualities for a young chef are passion and a willingness to learn. Passion infuses them with love and drive for cooking, motivating them to invest time and energy in advancing their culinary skills. A learning attitude keeps them humble and open-minded, continuously absorbing fresh knowledge, experimenting with new techniques, and consistently refining their cooking abilities.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

I agree, their contribution is significant. Reality shows have played a pivotal role in increasing people's understanding and appreciation of haute cuisine, while also inspiring numerous young individuals to pursue careers in the culinary industry.

Can you name some famous people you have cooked for?

Khun Pita Limjaroenrat, a prominent Thai businessman and politician, is among the notable individuals I've had cooking for. He has an excellent taste in food and I have had the pleasure of cooking some exquisite dishes for him.

What’s the one cooking tool that a Chef should not be without?

A chef's indispensable tool is undoubtedly a good knife. A sharp and ergonomically designed knife not only enhances work efficiency but also safeguards the integrity and aesthetics of the ingredients being prepared.

What’s the best advice you have ever been given?

The best advice I've received is to "always maintain respect for the ingredients and strive to enhance your skills", a principle that has propelled my continual improvement along the culinary journey.

What’s are your favorite restaurants in Bangkok?

One of my favorite restaurants in Bangkok is Baan Tepa. Renowned for its traditional Thai cuisine and exquisite décor, each dish is brimming with authentic Thai flavors, enticing patrons to savor every moment.

Your favorite holiday destination?

There's nothing I love more than whisking my wife and son away on vacations, anywhere and everywhere.

What’s next for you (plans, dreams, …)?

My plan is to further immerse myself in the realm of cooking, continuing to explore and master new culinary techniques and cuisines, all in a bid to enhance my professional expertise.

Discover more about Chef Tsai and his restaurant Chai Jia Chai in Bangkok, here...