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Chai Chai means ‘mixed vegetables’ in Chinese and Japchae is a Korean dish of stir fried noodles. At Chap Chay it can be either. The greatest draw of this Chinese-tilting Pan-Asian restaurant is a make-your-own stir fry counter. Prepped meat and vegetables are neatly laid out for you to stack into bowls. Fill out a flavour-card or leave it to the Chef. Chap Chay sports a smartly appointed Oriental air that is just about loose enough for the DIY action. You could also stay put and order Chinese or Thai plates. A plate of Sticky Belgian Pork Ribs seemed more greasy than sticky in a Hoisin and Chocolate dressing, both flavours indistinguishable. My Cha Siu Bao had plenty of Bao and very little Cha Siu. Delicately pleated Har Gaos revealed a chalky taste as I popped them in. Marinating Shrimps in Baking Soda helps retain moisture, but I suspect Chap Chay’s kitchen forgot to rinse them later. Cheong Fun arrived without the listed Tobiko on the pretext that many guests do not like raw fish eggs. Also omitted are Sichuan peppercorns in Mapo Tofu and training for the front-of-house staff.