Triptyk – Food Collective, Bar Triptyk & Corridor

Triptyk – Food Collective

Words: Nichole Ong
Photos: Rich Callahan

The entrance to Triptyk in Kampung Attap is signalled by a neon sign above a hole in the wall of an alleyway. It is small enough to skim past at first glance, but missing this location would be a major loss. Beyond the graffiti and the neon sign are inventive flavours, a dynamic setting, and a truly superb addition to KL’s food and beverage scene. Triptyk was designed as a multi-sharing space for three venues working in tandem to complete the trifecta. It currently encompasses Corridor Grill & Tapas, an Indochinese fusion restaurant in a literal corridor on its bottom floor, and Bar Triptyk above, which specialises in low ABV and zero-proof cocktails with precisely crafted concoctions.  (There’s currently space for one more vendor – message the contacts below for more info.)

Corridor Grill & Tapas

Blending past and present, Corridor Grill & Tapas has kept much of the charm of the old building it is based in, featuring the original concrete walls and repurposed lighting. The smaller tables keep with the seating arrangement characteristic of Asian street food vendors, mirroring the intimate yet bustling environment. Chef Jay’s vision for Corridor is to take key elements from Indochinese cuisine and make them his own with unique and contemporary touches, which ensure each dish sports familiar comforting flavours but stray far from being derivative. 

Our first dish, Vietnamese Brisket Croquettes (RM 36), is a take on Vietnamese street food served in bite-sized portions. The beef is sous-vided for sixteen hours in a Vietnamese marinade, then shredded, sauced, breaded, and fried to crispy perfection. As expected, the croquettes are bursting with flavour from the beef, tempting me to eat another and then another. The ginger torch garnish was also a nice touch of sweet citrus nuance, increasing the vibrancy of the dish. 

A Malaysian classic, the Deep-fried Catfish (RM 51) is inspired by Chef Jay’s love of the dish as a teen, describing it as “my take on my childhood.” The fish has all the homey deliciousness of the classic (crispy skin, tender meat) but goes beyond the ordinary in its flavouring. Chef Jay incorporates the heavily recognisable asam powder into the seasoning of the fish skin, alongside a magical Thai chilli sauce made fresh with 20 different ingredients that we could not get enough of. I now have a small container of it in my fridge that I enjoy putting over anything and everything for an extra hit of flavour. 

Another classic, the Fried Chicken Wings (RM 31), likewise goes beyond the standard. They are deboned and stuffed with chicken and mushrooms, making the wings very easy to bite into. Corridor incorporates Asian flavour into this dish through the homemade tare sauce, which is then reduced to a glaze for a touch of sweetness. 

The Deep-fried Glutinous Rice Balls (RM 28) were a fantastic use of glutinous rice, being nice and crispy on the outside with a warm middle. The seasoning used gave the balls a spicy and fresh profile, and I particularly enjoyed the inventive use of Rice Krispies to give an added texture to the dish. 

Corridor’s take on Ayam Percik (Malaysian grilled or roasted chicken) in the Whole Spring Chicken Percik (RM 98) is a family recipe from one of the sous chefs on the team. Now available for the masses to enjoy, the tenderness of the chicken and its dynamically spiced flavours make it clear why this recipe was so carefully passed down through the ages. The salad accompanying the chicken was also delicious, with the touches of orange, grapefruit, and peanuts providing complexity. 

Last but certainly not least, the Grilled Beef Flank (RM 98) is inspired by a Vietnamese favourite, emulating banh mi, a baguette synonymous with Vietnamese street food. This elevated version features wonderfully tender beef and fresh salad on top of slices of crispy toasted Vietnamese baguette. It retains all the magnificent flavours of classic street food and draws them out to the extreme with quality ingredients, making this dish one of my personal favourites. 

From Corridor, we also tasted the Hanoi Alley (RM 33), a specialty cocktail crafted by the minds behind Bar Triptyk upstairs. The drink is made from sake, lychee kombucha, and ginger oolong tea with powdered ginger and oolong garnish. It has a delicate floral taste from the sake and a nuttiness from the tea. The garnish, which is recommended after two sips of the drink, adds a spiced sweetness to the mouthful, complementing the heartiness of the food well. 

Bar Triptyk

After our meal, we ventured up a staircase shrouded in blue luminescence to enter Bar Triptyk. The surroundings have a rustic, minimal quality, with repurposed lighting and light filtering through the ceiling. The convergence of the old and the new comes alive here, with a homage paid to the past through a focus on sustainability. Here, the tables are made from recycled wood from the ceiling, and the bar itself is decorated with upcycled scraps. Even the garnishes of each cocktail are made from salvaged food that would otherwise go to waste, and an egg white substitute is used rather than eggs to reduce wastage. Angel, the founder of Triptyk and the mind behind the cocktails at Bar Triptyk tells us their collection of alcohol excludes bottom-shelf spirits – “if you drink, it’s quality.” In addition, their menu focuses on drinks with low ABV to include those who prefer to drink less alcohol, also boasting an extensive menu of zero-proof (alcohol-free) drinks. Each drink is based on a person or a memory, carefully crafted with thought and care to weave into the rich culture of the surrounding Chinatown. 

The Rattan Highball (RM 35) is classified as an appetiser drink on the menu on account of its light simplicity. It is inspired by a singer who left the nightlife scene to eventually become a life coach, showing that things can get simpler but still taste just as good. Bar Triptyk makes its own watermelon and coconut soda, giving the drink a much-appreciated freshness as the whole cocktail seems to breathe life back into the body as a reflection of its inspirational figure. The garnish is made of hardened syrup, reminiscent of a fruit roll-up which was a popular snack in the 90s – a nostalgic taste for the singer and a sweet palate cleanser for me. 

The Jacky Joseph (RM 38), another appetiser, was created as an appetiser to life, dedicated by its creator as a first gift to her unborn son. The drink is based on the taste of root beer and vanilla ice cream, a favourite childhood memory passed on through subtly sweet flavours. The garnish, a bread crisp with spiced pineapple and orange jam, provides a tartness that offsets the sweetness of the drink for a mid-to-end palate cleanser.

For our liquid main course, the Hafu (RM 38) hit us with a heavier, deeper taste containing shiitake mushroom vermouth (with the shiitake grilled just downstairs), miso Tequila, and Jameson seaweed bitters. Angel tells us that people either love this drink or hate it, describing the umami, sweet, and earthy sip as an acquired taste. The inspiration behind this drink is a man who simply enjoyed sitting down for meals with his loved ones, and its warmth and intermingling of flavours reflect this concept ingeniously. 

Dessert was the Cafe Rose (RM 35), dedicated to the bartenders of Bar Triptyk, many of whom used to be baristas. Loosely based on the local staple Syrup Bandung, it incorporates a refreshing sharpness while keeping the signature pink hue of the drink. The Cafe Rose represents an exploration of the F&B industry and moving forward while retaining one’s roots. 

Zero-proof Drinks at Bar Triptyk 

As part of the zero-proof (non-alcoholic) menu, the Absinthia Rai (RM 30) was my personal favourite due to the tart sweetness of the homemade elderflower tonic incorporating flavours of chamomile and sweet birch. It’s a great non-alcoholic option that is just as complex and enjoyable as the alcoholic drinks.  

The Jungle Bird (RM 30) is a zero-proof rendition of Malaysia’s national cocktail. The orange and pineapple give it a fresh, tropical, citrusy taste encompassing the natural beauty of the Malaysian landscape. 

Bar Triptyk also offers zero-proof beer with the Chill Bill Zero-Proof IPA (RM 35). The drink is made in the same way as regular beer. However, the alcohol is burnt off at the end. This leaves a delightfully foamy drink that tastes like alcoholic beer with slightly fruity notes. The Chill Bill beer is perfect for those in favour of zero-proof drinks, providing inclusivity and diversity in the variety it represents. 

Triptyk – Food Collective

Both the Corridor Grill & Tapas and Bar Triptyk make Triptyk an ideal, must-visit spot for meticulously crafted food and drinks with stories as rich as the heritage of its surroundings. The rustic charm of the old building and the quality of the ingredients blend the best of history and contemporary times for an incredible dining and drinking experience. 

Reasons to visit Triptyk – Food Collective: contemporary Indochinese cuisine; great variety of zero-proof alcohol; low ABV cocktails; heritage setting; a fun find down a back alley.

Triptyk – Food Collective
Bar Triptyk & Corridor Grill & Tapas
88 Jalan Tuba, Kampung Attap,
Kuala Lumpur, Malaysia
WhatsApp +60143208050 or email [email protected]

Opening Hours
Thursday to Saturday: 5 pm – 10 pm

Find more contemporary restaurants and bars in KL here and stay up-to-date on KL’s food and beverage scene here and here.