Chef Tony Inn is set to open his first restaurant, JaBä, introducing Taiwanese street food to New York City’s fine-dining scene. Drawing on his culinary experience at renowned establishments like Morimoto, Masa, and Kin Jin, Inn brings a personal and cultural approach to the menu. Born in Taiwan and raised in Queens, he blends French techniques with traditional Taiwanese flavors. JaBä will feature unique dishes like tomato granita with plum powder, soy sauce, and desserts such as sweet potato crème brûlée, reflecting both his childhood memories and culinary career. With over 25 years in the industry, this restaurant marks a significant milestone for Inn as he reclaims his heritage and brings it into the spotlight.
The menu at JaBä highlights Taiwanese street food through refined presentation and technique. Dishes include infused-lard creations, bawan (savory mochi meatballs), and a dry-aged beef rib served with steamed buns and pickled vegetables. Prices range from affordable small plates to shared entrées, making the experience accessible. The restaurant will also offer classics like stinky tofu and Three Cup Chicken. Located in New York, JaBä offers a new platform for Taiwanese cuisine, inviting diners to explore its depth beyond the usual takeout and traditional fare.