Chai Jia Chai, Odette and La Bourriche 133: A Reunion Across the Sea
- Editor-in-Chief
- Aug 2
- 4 min read
Updated: Aug 4
There are collaborative dinners that exist simply to showcase celebrated names, and there are those that reveal how chefs think when they cook together. Reunion Across the Sea belonged firmly to the latter. Bringing together Chef Tsai Shih Wei of Chai Jia Chai, Chef Naka Xiong of Odette and Chef Byi of La Bourriche 133, the evening marked the opening of Odette while reconnecting three chefs whose professional journeys have crossed over many years.
Representing Bangkok, Singapore and Shanghai respectively, each chef arrived with a distinct culinary vocabulary, yet the dinner never felt divided into individual chapters. Instead, the menu unfolded as a single conversation where Chinese culinary heritage, French technique and an unwavering respect for seafood became the common language.
One of the evening's most thoughtful details appeared before almost every course reached the table. Rather than presenting guests with a conventional menu, each dish was introduced through beautifully illustrated ingredient cards depicting everything from Bigfin Reef squid and Surat Thani flower crab to Chinese herbs, morels and bird's nest. Rendered almost like pages from an old naturalist's journal, the illustrations quietly shifted attention towards the ingredients themselves. Before tasting anything, diners were invited to understand where the flavours originated and, just as importantly, which restaurant had imagined the course.
The opening bites immediately reflected the personalities of the three restaurants. Chai Jia Chai presented Pickled Cordia King Crab, showcasing Taiwanese indigenous cordia seeds in a dish that balanced delicate sweetness with subtle earthiness. Odette followed with its signature Tuna Croustillant, demonstrating the restaurant's hallmark precision through an elegant interplay of crispness and pristine seafood. Completing the trio, La Bourriche 133 offered Shiro Ebi "Bolo Bun", reimagining the familiar Hong Kong pastry as a refined seafood bite that was both playful and technically accomplished.
La Bourriche 133 opened the main seafood narrative with Bigfin Reef Squid, Olive Seed and Caviar, a composition built around clarity rather than excess. The squid retained its delicate sweetness while olive seed contributed an understated savoury depth, allowing the caviar to provide bursts of salinity instead of dominating the dish. It was an exercise in restraint, demonstrating how luxury can be expressed through balance rather than abundance.
Odette followed with Surat Thani Flower Crab, Chilli and Spring Onion, a dumpling dish that celebrated one of Thailand's finest crustaceans through a distinctly Chinese lens. Rather than masking the natural sweetness of the crab beneath layers of seasoning, the chilli and spring onion elevated its character while the delicate dumpling added warmth and familiarity.
The menu then shifted towards richer territory through Chai Jia Chai's French Pigeon with Chinese Herbs and Morels. Rooted in the traditions of Chinese cuisine, the dish showcased remarkable depth without unnecessary heaviness. The aromatic herbs perfumed the pigeon beautifully, while the earthy morels reinforced its comforting, almost medicinal quality, illustrating Chef Tsai's thoughtful interpretation of classical flavours.
Although not illustrated on the ingredient cards, the following course brought together Fish Maw, Foie Gras and CJC Superior Broth, further highlighting Chai Jia Chai's mastery of refined Chinese cooking. Rich without becoming heavy, the pristine broth possessed remarkable clarity, while the fish maw absorbed every nuance of flavour, demonstrating the patience and precision required to create such deceptive simplicity.
The menu returned to the sea with La Bourriche 133's Blue Lobster, Heart of Palm and Kombu. Visually restrained yet technically precise, the sweetness of the lobster met the gentle freshness of heart of palm, while kombu quietly reinforced the natural umami without demanding attention. Every element was carefully considered, allowing the exceptional quality of the seafood to remain the unmistakable focus.
Remaining with Chai Jia Chai, the palate was refreshed with Chumphon Bird's Nest, Amela Tomatoes and High Mountain Green Tea. Delicate rather than extravagant, the course demonstrated how premium ingredients can be treated with restraint. The sweetness of the tomatoes, the gentle fragrance of the tea and the luxurious texture of bird's nest combined to create one of the menu's most elegant interludes.
Returning once again to La Bourriche 133, Japanese Whelk with 15-Head South African Dried Abalone and Sauce Périgueux brought together classical French gastronomy and prized Asian ingredients without either tradition overpowering the other. The luxurious sauce lent richness and complexity while allowing both shellfish to retain their distinctive textures, illustrating the restaurant's refined approach to modern seafood.
The savoury journey concluded with a Bento Box, a collaborative creation by Chai Jia Chai, Odette and La Bourriche 133. Bringing together Smoked Eel, Koshihikari Rice and Lion's Head Meatball, the course embodied the very spirit of Reunion Across the Sea. Rather than showcasing individual signatures, the three restaurants combined their philosophies into a single composition that felt remarkably harmonious. Luxurious without being ostentatious, it served as a fitting finale to the savoury courses, reinforcing that the evening's greatest achievement lay not in individual dishes, but in the way each chef complemented the others.
Dessert reflected Odette's signature refinement. Grain de Café, built around coffee, pecan and sobacha, concluded the formal menu with gentle bitterness and roasted aromas instead of overwhelming sweetness. It was followed by a trio of petit fours created collectively by Chai Jia Chai, La Bourriche 133 and Odette—Taro Cake, Kaya Choux and Sardine Garum Chocolate Tartelette—bringing together the personalities of all three restaurants in one final, playful course.
Reunion Across the Sea ultimately celebrated more than the meeting of three acclaimed restaurants. It illustrated how cuisine has the power to transcend geography, allowing traditions from Bangkok, Singapore and Shanghai to converge around a single table. Every illustrated ingredient card, every carefully composed plate and every shared idea reflected the same philosophy: great cooking begins with respect—for ingredients, for craftsmanship and, above all, for one another. It was a reunion not simply across the sea, but across cultures, proving that when talented chefs cook as collaborators rather than individuals, the result is a dining experience that lingers long after the final course has been served.
Chai Jia Chai
Tel: +6689 3117 1909
Instagram: https://www.instagram.com/chaijiachai.bkk/
Email: chaijiachai.bkk@gmail.com
Location: Mona Suite Service Apartment, Sukhumvit Rd, Soi 31, Klongton-nua, Watthana, Bangkok 10110
Credits
Article: Chalad Charoenphongpak and Wariya Intreyonk
Photos: Chalad Charoenphongpak
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