From the start, we’ve always been interested in chronicling establishments which inspired us with their approach to creative design, shaping the way new foodpreneurs rethink design concepts, and proving that there’s always room for improving the experience for diners and chefs. WAIG by Chipta 11A will be the inaugural establishment for this.
Rarely do the designer, kitchen consultants, and contractors get the credit they merit when a restaurant opens. The opening of WAIG by Chipta 11A was truly a remarkable feat; the construction to handover was completed in about a month for Christmas opening in 2022. Diane Ong, co-founder of WAIG by Chipta 11A attributed this to dedication to the craft, teamwork and the value of synergy between all parties.
The space that WAIG by Chipta 11A currently occupies was the last available lot at APW Bangsar. Jack Weldie, the chef-proprietor behind Chipta 11A, known for its modern Malaysian Japanese Omakase style dining, is always drawn to opening a second establishment at APW Bangsar, thanks to its drinking and dining space that is reshaping the neighbourhood communities.
“Soon Wei, the founder of APW Bangsar, always wanted a second outpost of Chipta 11A at APW Bangsar. However, we felt that we wanted to push ourselves in creating a different form of dining experience, but not compromising on a pleasurable dining experience,” says Diane Ong, co-founder of Chipta 11A.
After much back and forth, it came to an agreement that the establishment has to have design-minded details, discrete, and a gallery of some sort. The grand plan is to reimagine and deconstruct Chipta 11A, which is known for its zen-like calmness and Omakase-style tasting menu. As a result, WAIG by Chipta 11A was born. A casual, relaxed dining experience exists alongside nostalgia and newness, serving Malaysian offbeat Japanese cuisine and a space that allows the restaurant to be different things to different people.
Designed by PORT 25, Koh Nyapshin
Kitchen consultant and fit-out by Kitchen Inc, Joe Tan
Lead contractor and fit out by Proprimedge, Andy Cheong
Branding identity by LIE Design & Art Direction , Driv Loo
“In some sense, WAIG by Chipta 11A are “piecemeal” experiences of Chipta 11A”
Also read: How to create a modern Malaysian Omakase dining experience by Jack Weldie of Chipta 11A
In numbers…
Launch: 23rd December 2022
Seating capacity: 24-25 pax
Area size: approx. 900sq ft
Number of staffs: 3 FOH, 4 BOH
Address: C-02, APW, 29, Jalan Riong, Bangsar
Booth spaces
Providing privacy and drawing boundaries
The zig zag booths are a signature feature at WAIG by Chipta 11A. Instead the conventional long counter with open space, booths for two with shutters gives diners the option to view the chefs as they make their food or draw up the shutters. “We want to challenge the thinking that if you don’t know who is serving you, would you still enjoy our food and have a good dining experience? We also anticipate that there will be a couple dinings, hence this design,” says Ong. This setting is also perfect for singletons who need a quick bite or me-time.
Communal spaces
Adapting to large parties and events
Different areas and better for different occasions. The space is also fluid enough to cater to small parties or important business deals that need discussing or proposals to be made.
Under-cover kitchen
Keeping it confidential or open
Open-kitchen plans are overdone. We don’t always need to see the madness during services or the chef’s intense concentration while slicing the fish. The booth shutters provide a little mystery. Additionally, this frees up chef Michael and his team to concentrate on what they do best without being scrutinised.
Art inspiration
Good meals with good art
The space is designed to be gallery-like. Bare walls on the side are ready for local art, to serve as joint support to its creative residents.
Bold brand identity and memorable collaterals
Branding matters. Never forget the importance of branding
A well-signed logo that translates to on-ground collaterals such as menu, coaster, placemat all help to set a smart tone. WAIG (wa-ik) means “water” in Kadazandusun. The same ethos from Chipta 11A carries to WAIG by Chipta 11A which is to always create, rethink, adapt and flow with its environment.
A closer look at WAIG’s logo reveals graphic elements of different shapes and sizes. Every symbol represents a taste profile and texture! From sour to sharp, briny to gamy.
A dining experience here is a balance of nostalgia and newness elevated with distinctive twists, like this grilled Japanese squid inspired by local Rojak flavour profile, on a bed of kangkung puree and peanut crumble.
Serious reservation
Personal touch
There is also a booth, fit for one person designated for taking reservations. It would be a stroke of luck to bag your favourite spot by just walking in, so remember to make a reservation via Table App, Whatsapp at +011-3992 7269 or via WAIG by Chipta 11A Instagram here.
Tuesday to Sunday, dinner 6pm to 10pm
Wednesday to Saturday, lunch 12pm to 2.30pm
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Images and design illustration credits: PORT 25, WAIG by Chipta 11A, LIE Design & Art Direction.
