Three lessons in startup culture from Beirut's sudden success, Jai Kitchen

Wamda

Dining at Beirut’s Jaï Kitchen is a singular experience in the Lebanese capital: not only are South and Southeast Asian flavors hard to come by here, but Jaï’s only table – booked ten days in advance, according to chef Wael Lazkani – is wedged right up next to the burners, refrigerators, sinks, and mise en place stations. The cooks, who prepare up to 60 covers a day (mostly for delivery) rush around you when it gets busy, barking at each other and carefully shoving hot food into the insulated square backpacks of waiting motor scooter delivery drivers.

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