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Hao Hao Jia Slow-Cooked Curry—please eat well and savor the matured flavors slowly. Chef Jasper has worked in several European restaurants and once ran a small bistro in Taipei. After returning home to help with the family’s jabuticaba orchard, he conceived the idea of opening a small restaurant in Chiayi. When a close friend shared the same interest, “Hao Hao Jia,” specializing in Southeast Asian matured curry, was born. Jasper says his favorite dish to prepare is beef bourguignon. By chance he encountered Southeast Asian matured beef curry; the two share similarly intricate cooking techniques, allowing him to fuse them while adding beloved spices such as cumin, cardamom, and cloves. The stewing process also incorporates plenty of fruits and vegetables, yielding a rich, slightly tangy, mellow, and layered flavor distinct from traditional curries. The beef generously combines two cuts—though more labor-intensive to prepare, it offers two textures in one bite, leaving diners thoroughly satisfied. While Chiayi already boasts several curry houses, “Hao Hao Jia” is currently the only one spotlighting Southeast Asian flavors. The chef also recommends the newly launched Southeast Asian chicken curry with fried wontons, an aromatic broth-style curry. Of course, Jasper’s signature Italian dishes will appear on the menu as well, satisfying gourmets who crave international cuisine. Image source: Chiayi City Government Tourism and Information Department | Photography: Margot