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GIEN JIA Creative
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GIEN JIA Creative

GIEN JIA creative Italy and French Cuisine Restaurant
Location: Taiwan

GIEN JIA is an Italy and French creative cuisine restaurant in Kaohsiung. The restaurant’s English name, [GIEN JIA], in Taiwanese language meaning is that foodies select the best foods to eat. 
GIEN JIA creative Italy and French Cuisine Restaurant

GIEN JIA is located in an old building which connects two old apartments, retaining some of the old features such as red brick walls and cement walls, incorporating industrial design concept, fine warm wood and local living style, that creates the restaurant a comfortable taste space.
Creates the restaurant a comfortable taste space




The super-eye-catching flying boat, it takes one year-long to create a unique physical flying boat decoration. It’s really shock to have a flying boat on top of the dining table. The claw frog’s head immediately shows the cartoon picture of the Sky City.


The kitchen is designed with large L-shaped transparence glass. From outside people can directly see the chef cooking in the kitchen, like watching TV enjoying the cooking show.
The chefs search fine food sources throughout Taiwan to select Taiwan's best local food materials and ingredients, that brings out the flavors from different layer, rather than flamboyant seasoning to cover the deliciousness of the food. 
King Son Convertible IFP Aging Chiller
  • GIEN JIA uses King Son Convertible IFP Aging Chiller, a food-tech equipment to dry aging process and preserve beef at between 0°C/ 32.00°F and above freezing point of beef. The initial freezing point of beef is -1.7°C/28.94°F to -2.2°C/28.04°F.
  • The chef has worked in five-star hotel accumulated unique dry aging beef process experiences, knows how to perform dry aged beef process well by King Son Convertible IFP Aging Chiller. 
  • In GIEN JIA, foodies can taste the flavors of real roasted dry aged ribeye steaks with cheese and nutty aroma, not just like a concentrated note dried meat.
  • GIEN JIA is also available to sell raw dry aged beef, foodies can roast their steak in home.
  • King Son Convertible IFP Aging Chiller is a new refrigeration and food preservation solution for the modern AIoT-era. It is incorporated with A7 Intelligent Food-Tech Controller and designed with Constant Temperature and Humidity Multiple Points Monitoring and Servo Control Technology to perform Convertible Temperature Refrigeration System between precision refrigeration and precision freezing for 5 novel next generation refrigeration technologies.
    • King Son Constancy Precision Refrigeration Technology (0°C/ 32.00°F - 6°C/ 42.80°F)
    • King Son Constancy IFP Chilling Technology (0°C/32.00°F– above Initial Freezing Point of food)
    • King Son Constancy Superchilling Technology (- 1.5°C/29.30°F to -2°C/28.40°F, just below Initial Freezing Point of food)
    • King Son Constancy IFP Superchilling Thawing/Tempering Technology (2°C/28.40°F to -5°C/23.00°F)
    • King Son Constancy Precision Freezing Technology (- 12°C/10.40°F)
that preserves and processes food in uniform conditions and environments, with temperature fluctuations ± 0.3°C/ 0.54°F and humidity fluctuations ±5%. King Son Convertible IFP Aging Chiller is an AIoT machine which incorporates King Son Real-Time Cloud-Based AIoT Operation Tracking and Monitoring APP System and Platform for remote distance servicing and collaboration – thus helping build new partnership opportunities through IoT eco-system.
Use King Son Convertible IFP Aging Chiller to dry aged process and preserve U.S. Prime Ribeye Steak Beef at -0.8°C/30.56°F, above freezing point of beef.

Dry aged 18-days Ribeye Steak
  • The chef uses a special method to dry aged Ribeye Steak for 18 days. The 18-days aging flavor and aroma of the steak will not be less than 28-days aging.
  • When you taste it, you experience tender and juicy steaks, the more you chewing, the more flavor and aroma in the mouth.
Left: Dry aged 18-days beef 
 right: unaged beef 

Dry aged 21-days Ribeye Steak

Dry aged 21-days Ribeye Steak roasted with sorghum wine, pepper gravy
  • Food materials
    • U.S. Prime Ribeye beef
    • Sorghum wine
    • Pepper gravy

Dry aged beef and sweet and vinegar garlic with a little bit salts, peppers, beef oil
  • Food materials
    • Beef
    • Tomato
    • Garlic
    • Peppers
    • Beef oil

Dry aged 60-days U.S. Prime Ribeye Steak
  • Food materials
    • U.S. Prime Ribeye beef
    • Scallop
    • Tomato
  • Gien Jia is the first restaurant in Kaohsiung to launch dry-aged process beef up to 60 days.
  • The 60-days dry aged ribeye steaks taste tender and palatable, in which the aged flavor and aroma is much more rich than 20, 30 days aging one. In addition to the meaty taste, it has obvious nuts and cheese notes.
  • When you taste the 60-days dry aged ribeye steaks and Hokkaido fresh scallops, you will experience the combined umami tastes of both food as Chinese word [鮮=魚+羊] meaning, that describes the [鮮=魚+羊] umami taste is consisted by fishery taste and meat taste, especially, at the same time, when you taste beef and scallop together, the taste of amino acids of this two food ingredients will have a double delicious effects.
  • Scallop and beef contained a high amount of glutathione (GSH) and the peptide strengthened kokumi flavors of synthetic extracts of these foods.
  • Glutathione was detected 13–40 mg/100 g in beef meats, 3–38 mg/100 g in wines and high levels of 9.6–25 mg/100 g in scallop.
  • Aging can increase the sweetness and umami taste of scallops.
  • Wongso and Yamanaka (1996) research literature have shown that the total amount of free amino acid in the adductor muscle of noble scallop increases gradually during storage at 0℃/32.00℉ and 5℃/41.00℉ prior to the initial decomposition stage.

Affordable to offer raw dry aged beef
  • GIEN JIA is also available to trim, weight and sell raw dry aged beefs, foodies can roast the steaks in home.

AddressNo.80, Zhongzheng 4th Rd., Qianjin Dist., Kaohsiung City 80147, Taiwan (R.O.C.)
Tel:+886 7 288 5252
Dry aged crispy cracklings pork roll
  • It is crispy and meaty after roasted. Even if it is cold, the pork skin will be still crispy to taste.
  • Dry aging has an advantage of generating unique and distinct flavors such as brown-roasted flavors. Dry-aged pork has higher palatability, the effect of dry aging on the quality of pork, especially pork cuts which contains relatively low intramuscular fat. It is a great appetizer goes well with wine, this serving is very suitable for meat hobbyist, carnivorous.