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Modern Taiwanese Dining Arrives at JaBa in New York City
May 16, 2025, 9:38.33 am ET

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Photos: JaBa

At JaBä—Taiwanese for “eat until full”—Chef Tony Inn is delivering exactly that, but with an elevated perspective. His new restaurant reimagines the bold, soulful flavors of Taiwanese cuisine, blending the dishes he grew up with and technique-driven cookery to showcase the true potential of a cuisine often underrepresented in New York’s dining scene.

The menu is designed for sharing, with a lineup that spans Taiwanese night market classics and creative new takes. Small plates feature favorites like Stinky Tofu, Oyster Omelet, and Bawan (a savory mochi meatball), alongside signature dishes such as Fried Pig Ears with Kewpie mayo and fried chrysanthemum leaf. Heartier offerings include a richly layered Beef Noodle Soup with calf, tendon, and sauerkraut, and Lo Ba Beng, braised pork over rice with a soy sauce egg and housemade sauerkraut. For a playful twist, Grilled Corn Ribs come slathered in sacha sauce, butter, and nori furikake.

Larger plates continue the exploration with standout dishes like 5 Spice Grilled Pork Jowl with sweet miso glaze, a decadent 60-Day Aged Sacha Beef Rib with lotus buns, pickled cabbage, and peanuts, as well as Salt Cured Whole Mackerel, Crab Roe and Clam Egg Tofu Custard, and Steamed Goby Fish.

Desserts tap into nostalgia while pushing boundaries. A Tomato Granita with plum powder soy sauce riffs on a childhood Taiwanese treat of sugared tomatoes, while the Sweet Potato Crème Brûlée swaps traditional custard for a uniquely earthy sweetness. The menu rounds out with a refreshing Taiwanese Shaved Ice, topped with mascarpone whipped cream, fresh fruit, and condensed milk.

The 50-seat dining room mirrors the menu’s understated elegance, with butcher block tables, black leather seating, and charcoal-grey walls adorned with photographs of Taiwan and calligraphy artwork. Dishes are presented on custom plateware from Noble Plateware in Brooklyn, adding a personal touch to every course.

In bringing JaBä to life, Chef Inn offers more than a restaurant—he’s offering a love letter to Taiwanese cuisine, and a new vision of his culinary heritage for New York City.

JaBä is open Tuesday through Saturday, 5 p.m. to 10 p.m.


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