On today’s episode, we’re interviewing a restaurant that has popped up just before the MCO, weathered through it, and is now gaining steady traction in the KL dining scene. It's Chipta 11a, a modern omakase restaurant near Taman Paramount in PJ. The owners, Chef Jack Weldie and Diane Ong, share all about their inventive, playful style of food, rooted in Chef Weldie's deep prowess in Japanese cuisine. We talk about using tongkol in sushi, pairing fish with honeydew, and wax lyrical over their tamarind-scented sushi rice!



Image Source : Chipta 11a

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On today&rsquo;s episode, we&rsquo;re interviewing a restaurant that has popped up just before the MCO, weathered through it, and is now gaining steady traction in the KL dining scene. It's <a href="https://www.instagram.com/chipta__11a/?hl=en" target="_blank">Chipta 11a</a>, a modern omakase restaurant near Taman Paramount in PJ. The owners, Chef Jack Weldie and Diane Ong, share all about their inventive, playful style of food, rooted in Chef Weldie's deep prowess in Japanese cuisine. We talk about using tongkol in sushi, pairing fish with honeydew, and wax lyrical over their tamarind-scented sushi rice!

Image Source : <a href="https://www.instagram.com/chipta__11a/?hl=en" target="_blank">Chipta 11a</a>
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