Jaya means “victory” in Sanskrit, an appropriate title considering the victorious menu conceptualized by Executive Chef and previous Chopped winner Mathias Gervais, alongside Executive Sous Chef Vijayudu Veena. The duo have certainly mastered their version of modern Asian cuisine in Jaya, the restaurant in The Setai Miami Beach, beautifully marrying contrasting flavors from Thailand, Vietnam, Korea, India, China and Japan, and, yes, a bit of French.
"I apply French culinary techniques to traditional Asian cuisine, which allows for a surprising French twist to the dishes in terms of balance and texture,” explained Chef Mathias Gervais, as I scanned the menu. “The two types of cuisines are on opposite sides of the flavor palate, but I feel that we've done a great job in integrating the two in the dishes found at Jaya."
All plates are shareable, a testament to the idea of food as a means of socializing in Asian culture. The robust flavors of turmeric, cardamom, ginger, cinnamon, chilies, coconut milk and tamarind are sprinkled throughout the menu and in the air as you step inside.
A good start means a good cocktail menu, and Jaya’s inventive and flavorful concoctions are the perfect warm up. Begin with the Dragon Fire Spritz, with Bye Joe Dragon Fire and Aperol, charged with prosecco, or a Chili Passion martini: a mix of chili-infused Russian Standard vodka, passion fruit-infused rum, passion fruit pulp, finished off with ginger syrup and chili flakes.
Stand-out appetizers at Jaya are varied. Start with Maine Scallops, seasoned with Tandoori spices, lemongrass, lime zest, and served with passion fruit, piquillo, mango and papaya. For something lighter, the Hamachi appetizer is a fresh crudo marinated in Yuzu, a bold Japanese citrus, accompanied by sides of avocado, hearts of palm, mango and red onion.
When picking your mains, opt for the specialties section of the menu, where Chef Gervais’ selects a range bold and distinct flavors. The traditional Peking Duck is paired with fluffy steamed pancakes and topped with a spiced bean sauce. A more decadent selection is the Truffle Rice Hot Pot, a hearty combination of Koshikari rice, slow poached eggs, and spring mushrooms, all, of course, seasoned with earthy truffle.
The real champion is the Thali Platter, a bountiful display of assorted, pared down Indian delicacies. Thali is Hindu for “plate” and the dish is served on a round stainless steel platter with the rim lined with small bowls, each filled with different Indian specialties. While the offerings regularly change, you can expect Basmati rice, Tikka Masala, roasted cauliflower, naan bread, and papadam, which are thin Indian lentil crisps.
The intimate space is nestled in The Setai Miami Beach Hotel and peers out into the hotel’s signature garden courtyard, where you will instantly feel tucked away from the bustling Collins Avenue. Sit outside and dine by the still reflection pool, and stay sheltered from unpredictable Florida weather with the area’s retractable roof. As one of the great under-the-radar finds in the often tourist-driven area, Jaya’s dynamic menu and serene atmosphere are a refreshing breakaway from buzzing Miami Beach.
