Page 59 - Port Douglas Magazine 43

CHEF Ka Lo
Ka Lo

JADE INN

a Lo, who runs the beloved Jade
Inn Chinese Restaurant in the heart
Kof Port Douglas, is frequently
connected by locals to his world-famous
brother, Buddha Lo, the two-time winner
of the American television series Top Chef.
But while Buddha has made his mark on
the global culinary stage, Ka is quietly and
diligently carrying on a family legacy much
closer to home.
Ka stands at the helm of an institution that
has been a cornerstone of Port Douglas since
1987. Founded by his parents, Tony and Karen
Lo, Jade Inn is known for its authentic Chinese
cuisine and the deep family values that have
kept it thriving for more than three decades.
Ka’s journey within the family business began
when he was just 12 years old. However,
being left-handed made it difficult for his
father to teach him kitchen techniques. As a
result, Ka gravitated toward front-of-house
roles. Meanwhile, his brother Buddha was
flipping fried rice by the age of 10, already
demonstrating the talent that would one day
take him to international fame.
When Tony became terminally ill, Ka stepped
up to preserve the foundation his parents
had built, a legacy he now works tirelessly to
honour.
“With Buddha rising as a star on Top Chef,
there wasn’t anyone else to take over the
cooking,” Ka explained. To prepare him,
Tony and Buddha trained Ka in the kitchen,
determined to ensure the family’s culinary
traditions endured.
Despite his declining health, Tony’s
determination never wavered. “He had cancer,
and his legs were so swollen he could barely “I grew up eating my dad’s food, and his palate hunger for improvement is what I see in my
walk into the restaurant,” Ka recalled. “But he is the one I trust most. If I taste a dim sim and it brother every day.”
was determined to share his recipes with us. excites me, I hope our customers feel the same. Ka visits his brother as often as he can, despite
Everything was in his head; he never wrote That’s how I know I’m on the right track.” the distance and expense. “It’s worth every
anything down.” Jade Inn’s menu strikes a balance between tradition trip,” he said. “Seeing him chase his dreams and
With Tony’s guidance and Buddha’s insistence and creativity. “I like to think of it as bringing the being part of his journey, even in a small way,
on documenting every detail, the family East to the tropics,” Ka explained. The dishes reflect inspires me to keep pushing forward here at
preserved staples like the Mongolian sauce and the Australian Chinese palate while incorporating Jade Inn.”
honey sauce. “Thankfully, my brother made the authentic flavours of his parents’ Hong Kong Ka’s ultimate goal is deeply personal. “I want
sure we weighed everything and recorded it heritage and Malaysian culture. my twin nieces, my brother’s daughters, to sit
all,” Ka said. “Because of that, we’ve kept those The restaurant proudly displays a visual tribute here one day and experience their grandfather’s
recipes authentic.” to the Lo family’s culinary journey: two framed food,” he shared. “As a child, some of my
With Buddha’s encouragement, Ka overcame chef jackets from Buddha’s Top Chef victories most cherished memories were made in this
his struggles in the kitchen, slowly building in seasons 19 and 20. “Dad wasn’t alive to see restaurant, spending the little time I had with
confidence. “My brother gave me this funny it, so we hung the jackets in the restaurant as my parents. There’s something magical about
advice: ‘Think of the wok as just a hot salad a way to stay connected to him,” Ka explained. sitting with your family in a place you’ve built,
bowl. All you’re doing is mixing sauce, “They symbolise my brother’s journey and his sharing good food and good times”.
vegetables, and protein together.’ It made bond with our dad.” “That’s the legacy we’re carrying forward,
something so intimidating feel manageable.” Now based in New York, Buddha is opening not just my dad’s, but my mums too. To be in
When Tony sadly passed away in 2021, Ka his first standalone restaurant, and Ka couldn’t the space they created, tasting the dishes he
faced the immense challenge of continuing be prouder. “He’s always been so ambitious,” made for the community, that’s where I’ll find
a restaurant with such a rich history. “My he said. “That drive is something he inherited real fulfilment. It’s why I continue this work:
biggest fear was losing everything my parents from Dad. Growing up on a small farm in to create those same experiences for other
worked so hard to build,” he said. Hong Kong as one of 16 siblings, dad realised families.”
he couldn’t stay if he wanted to grow. That jadeinnportdouglas.com