Chef Tony Inn's Jaba: Taiwanese Cold Dishes for Summer

Jaba: A Taste of Taiwanese Cuisine

• 📍 Chef Tony Inn has opened Jaba, a Taiwanese restaurant in Midtown East, New York, focusing on family recipes from his childhood in Queens.
• 💡 The restaurant aims to evoke a nostalgic factor, offering elevated and cleaner versions of homestyle and street vendor dishes.
• 🍜 Jaba's cuisine is described as looking like Chinese food but tasting distinct, with a significant influence from traditional Chinese cooking methods, particularly the use of pork fat (lard).

Refreshing Cold Dishes for Summer

• 🍮 The tofu pudding is a cold dessert version, featuring grass jelly, red bean, and house-made tofu from scratch using soy beans and a coagulant.
• 🍜 Cold sesame noodles are prepared with a unique addition of century egg (fermented duck egg), crushed peanuts, cucumber, and cilantro ferns, with a sauce of soy sauce and vinegar.
• 🥒 The chayote dish, a personal favorite of Chef Tony, is a refreshing take on cucumber preparations, utilizing the squash family vegetable for a unique flavor profile.

Unique Culinary Twists

• 🍰 A special tiramisu offers a twist with soy sauce infused into the sweet and savory components, creating a surprising yet complementary flavor.
• 🧠 Chef Tony's culinary background includes experience at restaurants like Morimoto and Masa, driving his desire to open his own space and recreate childhood memories through food.