JaBä, located in Midtown East, marks a fresh addition to New York's dining scene with its Taiwanese cuisine, crafted by Tony Inn. With 25 years of experience primarily in Japanese restaurants, Inn aims to elevate Taiwanese dishes to a higher culinary standard. The restaurant's decor features luxurious elements, reflecting Inn’s investment in creating an inviting atmosphere. The menu consists of 21 shareable plates, including a notable Taiwanese beef noodle soup renowned for its rich flavor and high-quality ingredients, merging traditional techniques with modern sensibilities.
"I want to bring Taiwanese food to a higher standard of what I think it should be from a chef perspective," said Inn.
The iconic Taiwanese beef noodle soup ($25) is a full meal: vegetables, beef, carbs, and broth.
The 55-seat dining room is outfitted with leather chairs, ceramic plateware, and linen napkins. 'I put in half a mil in here just for decoration,' he said.
Techniques like a Chinese medicinal version of sachet d'épices and high-quality ingredients, such as heritage pork for the sausage he makes in the restaurant.
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