關 於 烤 寨
A TASTY TALE OF TWO CULTURES
烤寨 ‘Kao Jai’ (เข้าใจ) ，泰文直譯「理解」或「米心」。
擁有豐富料理經驗的主廚 Calvin ，用返璞歸真的態度，重新定義泰式料理。
On its surface, the Chinese words 烤寨means ‘grilling village’,
our tribute to the timeless technique used in Asian cultures to cook fresh ingredients.
In Thai, ‘KAO JAI’ (เข้าใจ) means ‘to understand’ and ‘rice from the heart’.
KAO JAI is a coming together of cultures that brings flavours and honest cooking
from the heart, served best with a humble bowl of sticky rice.
“To Understand Rice from the Heart”
“用心的態度去理解米“ 對自我創作料理有很高的堅持與執著：一位來自台灣卻從小在泰國受國際教育成長的主廚 Calvin，帶著成長的美食記憶與豐富的工作經驗，融入擅長法式料理技法，以熱情感恩的態度，回歸台北演繹一場前所未有的泰式新創料理。
主廚與團隊創作的菜單重新定義並以“跳脫傳統框架的亞洲菜”為出發點，沒有侷限邊界並創造“舒心”的曼谷風味的城市美食，想像日式的串燒卻是以Nam Jim Jaew（泰式BBQ醬）這樣時髦卻不拘一格的衝撞。烤寨的每道菜皆是招牌 : 手工串燒塗以主廚親手調配的風味醬汁佐風味獨特的泰國萊姆，道地的檳榔葉沙拉在石臼研缽和木杵搗碎製作，烤寨泰式炸雞沾手工釀做的辣椒醬絕對是冰涼啤酒的最佳伴侶，餐點皆附上竹籃盛裝的泰國糯米。
KAO JAI's dishes are a play on tradition meeting present day. Flavours that are a nod to the bustling streets of Bangkok, ground together with a refreshing pinch of contradiction and controlled chaos, a sensational scream of Thailand today.
Expect char-grilled meats awoken with zesty kaffir lime, betel leaf salads lovingly smashed in mortar and pestle served with salted duck egg and bak soi alleyway style fried chicken wings. KAO JAI’s secret house-fermented chili sauce is a tantilising tango between sweet and savoury that even the Thais would tuk-tuk to Taiwan for.
Understanding KAO JAI is to also understand its roots. All main dishes come with sticky rice and herbs, the delicious start to every tasty Thai tale.
Calvin Wang | 汪義諠
-曾任職於晶華飯店 Robin’s Steakhouse，侯布雄 L'ATELIER de Joël Robuchon，亞歷山大牛排館 Alexander’s Steakhouse Taipei 與 Gēn Creative.
The passionate force behind KAO JAI is Chef Calvin Wang. A ‘Third Culture Kid’ representing a clash of experiences culminating in the serving up of mouthwatering Thai grub. Having grown up in Bangkok, an intense environment of fresh ingredients, exciting regional cuisines, and variety of serving styles, Chef Calvin was exposed to the endless possibilities of the world of cooking from a young age. Originally from Taipei, drawing inspiration from his toddler days tagging along with his grandmother in the market and kitchen, Chef Calvin went onto culinary school, classically trained in French techniques through Le Cordon Bleu in Dusit, Thailand. Upon receiving his chef whites, Chef Calvin went on to work at some of Taipei's leading restaurants including Regent Hotel’s, Joël Robuchon, Alexander's Steakhouse and Gen Creative. 25 Years later, Chef Calvin returned to Taiwan with a vision: To bring flavourful Thai food to feed the people of Taipei, his way, through the lens of a chef that was born in Taiwan, raised in Thailand, that has trained alongside some of the world’s best western chefs out there. KAO JAI.
週二至週六: 午餐11:30AM - 14:00PM, 晚餐5:30 PM – 11:00 PM.
地址: 10556 台北市松山區市民大道四段19號
1. 板南線(藍線); 忠孝復興站5號出口, 走路約7分鐘
2. 松山新店線(綠線); 南京復興站5號出口, 走路約10-15分鐘
1. 市民大道停車場 敦北南路-延吉街 (地下停車場)
2. 大潤發停車場 (復興南一段&市民大道三段路口)