Chez Ajia

Chez Ajia's menu reads like a love letter to Taiwanese home cooking, featuring dishes that have sustained families and delighted night market visitors for generations. The cuisine emphasizes the bold, complex flavors that define Taiwan's culinary identity—the interplay of sweet and savory, the aromatic depth of slow-braised meats, and the satisfying textures that make each dish memorable. The star attractions include gua bao, those pillowy steamed buns that have become Taiwan's most recognizable culinary export, filled here with tender braised pork that melts on the tongue. The lo bah bang showcases the Taiwanese mastery of braising, with pork belly cooked until it achieves that perfect balance of rich flavor and silky texture. Hei tang gau—crispy taro croquettes—demonstrate the kitchen's skill with texture, delivering a satisfying crunch that gives way to creamy, subtly sweet taro. The menu also features aromatic Taiwanese sausages with their distinctive sweet-savory profile, and the intriguing combination of chicken with clams, a dish that exemplifies Taiwan's coastal culinary influences. Beyond these signatures, the kitchen prepares a range of traditional dishes designed for sharing, following the Taiwanese custom of ordering multiple plates for the table. The basil omelet showcases the herb's prominence in Taiwanese cooking, while various preparations highlight the cuisine's versatility and depth. What makes Chez Ajia particularly noteworthy is its commitment to accommodating diverse dietary needs without sacrificing authenticity. The kitchen offers vegetarian, vegan, gluten-free, and lactose-free options, ensuring that traditional Taiwanese flavors remain accessible to everyone. This inclusive approach, combined with homestyle cooking techniques and quality ingredients, creates a dining experience that honors Taiwan's culinary heritage while welcoming contemporary diners with varied preferences.