“To live a creative life, we must lose our fear of being wrong”
Was lucky enough to discover CHIPTA via one of the ads I saw on Instastory. My temptation to visit eventually grew stronger after seeing a few eye-catching postings of Chipta on my feed.
Yes, so glad that I went yesterday night. We had a brief conversation with Chef Jack. Was genuinely curious about his background, as to whether he was professionally trained in a culinary school or even a fine dining resto. His answer?
Working as a dishwasher in Tomoe Restaurant at Subang for years & he has actually never been trained to make sushis.
He picked up these skills by just observing the Japanese sushi chef from afar in action, and then went on to open Awesome Canteen & now Chipta - his new dining place that has no menu.
My favourites of the night were:
1. Fresh Scallop topped on sushi rice infused with asam Jawa instead of vinegar - which explains the texture of sushi rice being a little soft as compared to the firm sticky rice texture u get at a normal sushi bar. Interesting twist for sure
2. Amberjack with green chilli sauce and fennel - the fish tasted buttery although its not a super fatty fish as compared to chutoro/ toro
3. Chutoro - nothing to shout about but I love chutoro as a whole anyway.
4. 5-days aged Bonito Fish - served with roasted buckwheat powder, seaweed, champagne vinegar & beetroot juice -you get that sweet yet sour taste while eating this aged fish
5. Beef (Wagyu). Wow - the meat texture was really tender & the sweet sauce was not too overwhelming.
6. Dessert: Curry Leaf Ice Cream that tasted a little like buttermilk wooooo. Kudos to the team behind Chipta that came out with this ice cream. Never in my life have I ever tried something like this. You guys definitely nailed it - it’s like eating icy curry leaf puree with a hint of buttermilk, along with its crumbs - that reminded me a little of the fried chicken crumbs HAHA.
Honestly this whole casual dining omakase experience was 3/5 for me. I was with great company and good food. Ambience was just alright but Chef Jack’s ever changing take on omakase dining here at Chipta makes me want to visit again. It’s definitely a work-in-progress but the food here definitely caught me off guard. I stepped into this place without any expectations but walked out with an intention of second visit already. LOL damn Chipta 11A Chipta11a
