08/13/2026
Taiwanese of NYC — a series where we highlight Taiwanese and Taiwanese American business owners across NYC 🇹🇼🗽
For our latest spotlight, we sat down with Chef Tony Inn, the chef and owner of Jabä, to talk about his journey from Taiwan to Queens, decades spent working in some of New York’s most renowned Japanese kitchens, and finding his way back to Taiwanese food.
Tony grew up eating the Taiwanese dishes his family cooked at home. After years of learning Japanese culinary techniques and working in kitchens like Masa and Morimoto, he began to recognize the ways those skills could shape his own understanding of Taiwanese cuisine.
At JABA, that intersection comes through in the food — familiar Taiwanese flavors and dishes, approached with the precision and techniques Tony developed throughout his career. It’s a reflection of how culture can evolve with you, and how returning to where you come from can sometimes give you a new perspective on what you grew up with.
Thank you Tony for sharing your story, your perspective, and a little bit of what Taiwanese food means to you with us 💛🇹🇼
TaiwaneseofNYC
