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Picture of Spot Dessert Bar Flushing Store


In 2009, cousins Chatchai “Chai” Huadwattana and Ace Watanasuparp formed Chace Restaurant Group (CRG).

Raised Thailand, from a young age Chai was surrounded and influenced by cornerstones of Thai cuisine like
Bangkok’s famed Wat Sai Floating Market. This influence led Chai to explore the Thailand’s culinary depths, which ultimately led him to cook for a revered Thai Temple. Like his cousin, Ace developed deep roots in the culinary world in the ever-evolving New York City restaurant scene. Ace learned the ins and outs of the restaurant business from working at several of his parents restaurants with tasks ranging from cooking to waiting tables. Chace Restaurant Group brings together decades of restaurant and cooking experience rooted in a philosophy that emphasizes tradition and innovation.


Spot Dessert Bar, which opened on November of 2009 on St. Marks Place, is CRG’s first restaurant. CRG partnered with the Iron Chef of Thailand, Chef Ian Kittichai, to create an innovative and never-before-seen menu that boasts an array of tapas desserts. Spot is the medium in which Chef Ian shares his global experiences through his confectionery creations.
Whether it is a signature dish like the “Green Tea Lava,” “Golden Toast” or a seasonal creation such as “Mango Crepe Soufflé,” tasting each dish takes you to a different part of the world. Upon the success of Spot, CRG launched Spot’s second location in Koreatown on October 2012 and take-out concept, Spot Dessert Shoppe, on December of 2014.
Spot’s Flushing location opened in 2016.


In 2009, CRG also introduced New Yorkers to OBAO, blending traditional dishes from Vietnam and Thailand with modern cooking techniques. With three locations (Midtown, Water Street, and Hell’s Kitchen), OBAO has established itself as a staple in New York City’s culinary scene and is on the forefront of Asian culinary innovation. With plans to franchise SPOT Dessert Bar globally, Chace Restaurant Group’s story has just begun. The question is no longer whether or not CRG will make its mark in the culinary industry, but how big.

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