Regarded as one of London’s most creative chefs, Alex specialises in modern Chinese cuisine.
Food style
In 2009, Kai was awarded a Michelin star and was the only Chinese restaurant at the time to be on the Michelin list, since joined by the likes of Hakkasan and Restaurant A. Wong.
They balance their food between traditional and comfort recipes with a more modern interpretation of Chinese food – using ingredients from other cuisines.
Alex's food philosophy is based on tradition as well as innovation; and he is inspired by his Mum’s cooking which still guides him on how he would love diners to feel when he creates a new dish.
The restaurant has a focus on food originating from the Nanyang region of southern China near the South China Seas, but, as Michelin remarks, the menus offer a representation of all areas of China.
The style of food is liberated, meaning that it is free to innovate and isn't constrained by tradition.
While dishes like the 18 hour slow-cooked pork belly can be called classics, many other dishes are much more ose, such as the spring chicken and Szechuan spicy crumble.
Vegetarian dishes are aplenty, and the dessert menu is equally as expansive.
In recent years, the restauant has also started offering a 'Chinese Whispers’ Afternoon Tea, a relaxed afternoon tea experience with Chinese inspired sweet treats, along with a flight of tea cocktails and several miniature versions of the restaurant's desserts.
Restaurateur and interior
Bernard Yeoh is the founder and current owner of Kai Mayfair. An ex-Olympian, Bernard represented Malaysia in Athens as a sport shooter.
The decor is authentic, with fabric seating and colourful cushions to set the mood. As with the food, Kai has chosen to blend traditional and not so traditional in design.
Kai
Kai was the highest-ranked Chinese restaurant in the Sunday Times in both 2012 and 2015. It was also awarded the title of best Chinese restaurant in London in the Hardens restaurant guide in 2009.
In 2006, Kai received a nomination for the UK best dishes as well as Tatler magazine best kitchen awards. Kai Mayfair has appeared in the Chinese heat on the channel four series, Ramsay’s Best Restaurant.
“I have been trying to win this award from the day we opened in 1993,” said the Penang-born restaurateur, famed for his soup – Buddha Jumps Over The Wall (touted to be the world’s most expensive soup) which costs £108 (RM606) per bowl.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
