Triptyk: A Melding Of Three Unique Experineces

Triptyk Entrance | Triptyk | Food For Thought

Triptyk is the latest offering in the numerous bars and restaurants popping up around town, and with this project, it really is a three in one. The new offering in the chic neighbourhood of Kampung Attap sees legendary bartender Angel Ng heading the Triptyk Bar, with the restaurant Corridor being led by the people who brought to you Back Alley Pasta. We speak to Angel Ng of Triptyk, and  Alfred and Jay of Corridor Grill & Tapas to find out more.

Angel and Ahmed | Triptyk | Food For Thought

Can you tell us a bit about Triptyk & Corridor Grill & Tapas?

ANGEL NG: Guided by the spirit of innovation, Triptyk’s management studio, 3PS, describes itself as “a community of like-minded people whose love for heritage, culinary, and the arts united them as business partners.” We are not just a business but we see ourselves as a curator to bring people together, and to create memories, storytelling and experiences. It was no brainer that the word Triptyk came to mind, and it rightfully represents what we do. Our goals are threefold: a passion for preserving and reviving prehistoric structures, a platform for ambitious foodpreneurs to showcase their craft, and creating exciting shared experiences that engage the local community.

Alfred and Jay | Triptyk | Food For Thought

ALFRED & JAY: Corridor is where you would come to experience our take on Thai , Vietnamese and regional cuisines from the Indochine regions around South East Asia. It’s small compact menu is designed as such so that we can focus on providing the best in each dish rather than to have a huge menu that distracts and losses its focus on what the food really needs to be. The recipes and inspiration is taken from travels and friends that we’ve had the privilege to experience and learn from. Thus, its not authentic cuisine , but rather our take on it .

Chicken Wings | Triptyk | Food For Thought

Who are the people behind Triptyk?

ANGEL NG: Angel Ng, an industry veteran, is a key person responsible for catalysing the cultural transformation of Petaling Street, with her groundbreaking speakeasy bar PS150. She has followed her success there with the transformation of several top F&B establishments throughout KL, with the latest being REXKL.

Ahmed Zareh has worked as both developer and architect, working across scales on everything from schools to hotels. His work as a development consultant involves placemaking studies, studying financial feasibility alongside the social impact of development upon the city. and bridging the gap between space-creation and content-creation.

Both of them found each other with similar passion and love of reviving old abandoned buildings and the sustainability of development and city planning. Ahmed focus on restoring the structure while Angel curate the life within the historical buildings with tenants, art, events, retail, restaurants and more.

Corridor - Interior | Triptyk | Food For Thought

What three establishments make up Triptyk?

ANGEL NG: Corridor Grill & Tapas, an Indochine-inspired grill & tapas opened by the team behind Back Alley Pasta, Chef Jay Shairi and Alfred Yan. Triptyk Bar (opening 10th December 2022), a low to zero proof cocktail bar founded by Angel Ng and Ahmed Zareh. A team with decades of experience in the restaurant and cafe industry will manage and run the bar. Another one – coming up early 2023

Jacky Joseph | Triptyk | Food For Thought

 Tell us a bit about the Triptyk Bar and Corridor Grill & Tapas…

ANGEL NG: Triptyk Bar specialises on cocktails with low to zero proof. Here, diversity and inclusivity are the two main themes. We did this because we thought there wasn’t enough variety in the KL’s bar scene for those who just want to have fun and stay out later without becoming intoxicated.

The younger non-drinking generation wants to be inclusive in the lifestyle scene. We always see them holding a can of soda and we want them to hold a zero-proof cocktail rather than coke or kombucha at Triptyk Bar.

After the pandemic, we noticed a trend where people were becoming more aware of what they put in their bodies, so we created a menu that was healthier without sacrificing taste. Healthy does not have to be tasteless or bland. Having said that, we also have a niche but premium selection of spirits here at the Triptyk Bar.

Catfish | Triptyk | Food For Thought

ALFRED & JAY: Trodiv Kitchen was formed by Jay and partner, Alfred Yan. Jay , having been working close to 15 years as a chef between Singapore and Malaysia and Alfred having been in corporate for several years helming a directive position. Both of us had the vision of bringing a new dining experience to Kuala Lumpur with new idea and concepts. And the love for food and hospitality, glued everything else together.

Bar Triptyk - Interior | Triptyk | Food For Thought

Can you tell us about the diabetic friendly cocktail and what makes it diabetic friendly?

ANGEL NG: Regarding the phrases “being inclusive” and “diversity” from the previous question, we believe there are very limited (or close to none) options for food and beverages that are suitable for diabetics. It is never taken into account. We believe that everyone deserves the chance to enjoy a fun night out.

 At Triptyk Bar, we will be launching this cocktail called Sunday Cheat Day. The absence of fructose in this cocktail makes it suitable for diabetics (not a drop). In reality, lime and lemon have significant fructose contents, which raise blood sugar levels. To replace the standard sweet and sour agent and give the drink a different dimension, we used substitutes like vinegar, brine or fermented juice.

Triptyk Dining | Triptyk | Food For Thought

Tell us a bit about the third restaurant…

ANGEL NG: Coming soon 2023. We are still on the lookout for the third concept, email Angel at if anyone is interested to explore further.

Hāfu | Triptyk | Food For Thought

Tell us something about Triptyk and Corridor Grill & Tapas that people might not know.

ANGEL NG: Regardless of what we know about consumer behaviour, operating a restaurant business before the epidemic is no longer applicable. The Triptyk business model utilises a post-pandemic framework, taking on values and proven strategies while giving them a modern twist. What does this mean? Starting from Day 1, our focus is always on partnership-like, profit- and workload-sharing, and brand alliances for a more effective result. We are open to trying new things, seizing opportunities, and taking challenges with strive.

ALFRED & JAY: Corridor is operated and run by our main company, Trodiv Kitchen with is the same team that brought Back Alley Pasta to life. Many may not know but we try our best to keep the menu with an 80/20 philosophy, meaning that 80% of our dishes are made with locally sourced produce if possible and the other 20% would be foreign, because we feel that it is our duty and responsibility to bring light to the amazing quality of local ingredients and its limitless potential.

Rattan Highball | Triptyk | Food For Thought

What experience does Triptyk hope to deliver by having a three in one establishment?

ANGEL NG: Like what we said earlier, it is all about “being inclusive” and “diversity”. Triptyk is home to a collective of food, drinks, virtual kitchen and wholesome community. Come to Triptyk and experience it for yourselves!

88, Jalan Tuba,
Kampung Attap,
50460 Kuala Lumpur
+60 14 320 8050
Opening Hours:
Corridor Grill & Tapas
Wednesday to Friday, 5.00 pm to 10.00 pm
Saturday and Sunday, 5.00 pm to 11.00 pm
Triptyk Bar (opening 10th December 2022)
Wednesday to Sunday, 5.00 pm to 12.00 am


Nicholas Ng

Nicholas Ng is a restaurant critic and drinks writer and is the editor of independent publication Food For Thought. He has been a freelance journalist for the 15 years and has previously worked as a lawyer and in digital marketing. He currently is the Principal Consultant of A Thought Full Consultancy, a food and beverage marketing consultancy.

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