Kai Mayfair

Malaysian chef Alex Chow calls the Kai style “liberated Nanyang Chinese cooking”: playful yet respectful of the southern Chinese heritage of his dishes. Offerings on his luxurious menu mix rare-breed meat with innovative techniques – Duke of Berkshire pork bao, black pepper Scottish filet steak with Chinese croissant, Kagoshima wagyu with foie gras “gold ingots” – while abalone features heavily. The location is Audley Street just off Mount Street, and the cuisine is priced for the neighborhood. They also offer an afternoon tea featuring a variety of bao sandwiches and pastries.