關 於 烤 寨

A TASTY TALE OF TWO CULTURES

烤寨 ‘Kao Jai’ (ข้าวใจ) ,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’ (ข้าวใจ) 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.

 

用心的態度去理解米

“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,融入擅長法式料理的技法,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。

 

烤寨座落於車水馬龍的東區,餐廳風格帶著濃厚且經典的泰式元素,提供簡約輕鬆的城市現代風格,加上主廚親自前往熟悉的泰國巷弄,選購當地的器皿餐具,與理想中的食材一起呈現出有別於大眾既定印象的泰式餐廳。

 

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,道地的檳榔心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.
 

 

CHEF
Calvin Wang | 汪義諠  

-台北出生,曼谷成長,受國際教育薰陶
-曼谷藍帶廚藝學校畢業
-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.

 

台灣出生的Calvin,從小在曼谷長大,其實就是一個道地的泰國人。他說其實他看不太懂「國字」,以前他總是不愛念書,當爸爸希望他出國讀書時,反而進入了曼谷藍帶廚藝學校,一個轉念讓他在廚房的世界找到自己喜歡的領域,加上擁有絕佳的味覺敏銳度,對於曼谷記憶是由一道道街邊小吃堆疊而成。因為爸媽都是台灣人,在不想面對就學的壓力下,爸爸的一句話讓他重回台灣這片土地,認真履行完當男人的責任。大頭兵一當完,Calvin沒有選擇回曼谷,而是繼續在台灣找尋他對曼谷食物的記憶,在許多西式餐廳擔任廚師重職,因著工作的關係,讓他內心開始構思如何將亞洲料理文化與法式料理美學碰撞出不一樣的火花。帶著成長的美食記憶與豐富的工作經驗,讓記憶中曼谷街邊小吃攤重現在台北街頭,讓道地的小吃口味端上桌,重新找到創意的曼谷料理。

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.

Chef Wang.jpg
 
 
CONTACT US


營業時間:

週二至週五: 午餐 11:30AM - 2:00PM, 晚餐5:30PM –11:00PM.

週六至週日: 晚餐 5:30PM - 10:00PM  

 

電話: 02-8773-6006

 

地址: 10556 台北市松山區市民大道四段19號 

 

捷運: 
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

 

公車站牌: 復興南路(中崙里)

周邊停車: 
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 (復興南路一段&市民大道三段路口)
3. 微風廣場

 

© 2019 by KaoJai Thai Bistro