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Supervised by Chef Kai Ho of the three-MICHELIN-starred restaurant Taïrroir, Chaud Doux is a new French restaurant concept under his creative direction. Led by Chef Leo Lin, a graduate of the Institut Paul Bocuse in France, the kitchen pays homage to the spirit of the Lyonnaise bouchon—celebrating timeless, heartfelt French flavors rooted in everyday life.
In French, Chaud means warm, and Doux means gentle. In Taiwanese, its phonetic echo siu-tōo conveys to encounter, symbolizing the beauty of connection and serendipity at the table. Guided by the philosophy “Cooking with warmth, treating people with gentleness,” Chaud Doux embodies a cuisine and hospitality that are sincere, comforting, and full of heart.
In French, Chaud means warm, and Doux means gentle. In Taiwanese, its phonetic echo siu-tōo conveys to encounter, symbolizing the beauty of connection and serendipity at the table. Guided by the philosophy “Cooking with warmth, treating people with gentleness,” Chaud Doux embodies a cuisine and hospitality that are sincere, comforting, and full of heart.
主廚介紹
Chef Introduction
Chef Kai
Chef Kai is the Chef of the three-MICHELIN-starred restaurant Taïrroir. Early in his career, he worked at Guy Savoy Singapore, the sister restaurant of its Paris and Las Vegas counterparts, before joining Jaan, one of Asia’s 50 Best Restaurants, as Sous Chef to Chef Julien Royer (now Chef-Owner of Odette, Singapore).Chef Leo
A graduate of France’s Institut Paul Bocuse, Chef Leo trained in several MICHELIN-starred restaurants across France, developing a strong foundation in classical French techniques and refined kitchen practice.At Chaud Doux, he continues the spirit of the bouchon lyonnais, drawing inspiration from regional French traditions. Through his cooking, he revisits the comforting flavors that first sparked his love for French cuisine—inviting guests to rediscover the simple yet soulful pleasures of everyday French cooking.