Chipta 11A Curated Dining

A quiet counter, and an omakase that changes with the seasons.

The sushi rice is seasoned with tamarind instead of vinegar, which turns it a soft brown. Its gentle sweet-sour edge holds each piece together, no soy sauce needed. The shape is Japanese; the flavour is Malaysian, and the two sit together neatly.

The duck is aged in-house. Tender, and very juicy with every bite.

Chef Jack Weldie is from Sabah. Self-taught, he rose to head chef at a kaiseki restaurant. Chipta means “to create” in Malay.

When the season turns, I want to sit at that counter again.