Meet the culinary masters of Port Douglas
Ka Lo, who runs the beloved Jade Inn Chinese Restaurant in the heart Lof 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 walk into the restaurant," Ka recalled. "But he was determined to share his recipes with us. Everything was in his head; he never wrote anything down."
With Tony's guidance and Buddha's insistence on documenting every detail, the family preserved staples like the Mongolian sauce and honey sauce. "Thankfully, my brother made sure we weighed everything and recorded it all," Ka said. "Because of that, we've kept those recipes authentic."
With Buddha's encouragement, Ka overcame his struggles in the kitchen, slowly building confidence. "My brother gave me this funny advice: 'Think of the wok as just a hot salad bowl. All you're doing is mixing sauce, vegetables, and protein together.' It made something so intimidating feel manageable."
When Tony sadly passed away in 2021, Ka faced the immense challenge of continuing a restaurant with such a rich history. "My biggest fear was losing everything my parents worked so hard to build," he said.
"I grew up eating my dad's food, and his palate is the one I trust most. If I taste a dim sim and it excites me, I hope our customers feel the same. That's how I know I'm on the right track."
Jade Inn's menu strikes a balance between tradition and creativity. "I like to think of it as bringing the East to the tropics," Ka explained. The dishes reflect the Australian Chinese palate while incorporating the authentic flavours of his parents' Hong Kong heritage and Malaysian culture.
The restaurant proudly displays a visual tribute to the Lo family's culinary journey: two framed chef jackets from Buddha's Top Chef victories in seasons 19 and 20. "Dad wasn't alive to see it, so we hung the jackets in the restaurant as a way to stay connected to him," Ka explained. "They symbolise my brother's journey and his bond with our dad."
Now based in New York, Buddha is opening his first standalone restaurant, and Ka couldn't be prouder. "He's always been so ambitious," he said. "That drive is something he inherited from Dad. Growing up on a small farm in Hong Kong as one of 16 siblings, dad realised he couldn't stay if he wanted to grow. That hunger for improvement is what I see in my brother every day."
Ka visits his brother as often as he can, despite the distance and expense. "It's worth every trip," he said. "Seeing him chase his dreams and being part of his journey, even in a small way, inspires me to keep pushing forward here at Jade Inn."
Ka's ultimate goal is deeply personal. "I want my twin nieces, my brother's daughters, to sit here one day and experience their grandfather's food," he shared. "As a child, some of my most cherished memories were made in this restaurant, spending the little time I had with my parents. There's something magical about sitting with your family in a place you've built, sharing good food and good times".
"That's the legacy we're carrying forward, not just my dad's, but my mums too. To be in the space they created, tasting the dishes he made for the community, that's where I'll find real fulfilment. It's why I continue this work: to create those same experiences for other families."
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