Jai Yun is not like other restaurants offering a $100 prix fixe lunch. For example, you might be accustomed to the waitstaff naming its purveyors and describing the preparation in loving detail. Here, unless you speak Mandarin, you might only be told, when pointing to a tall stack of thin slices, "meat." And there is no written menu. But in some ways, the mystery fuels the excitement of experiencing Chef Nei Chia Ji's intricate, subtle, and unusually delicious offerings. For hounds, unraveling the secrets of a dish is something of a sport. What else ya gonna talk about for 3 hours?
Without further ado, photos: http://www.jeffersonscher.com/photos/...
Let the discussion begin!
And many thanks to hyperbowler for organizing it.
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