Wild mushrooms gathered from Malaysia’s forests. Herbal ulam, seafood from coastal communities and the unmistakable aroma of food cooked over an open flame. Elsewhere, indigenous herbs and fermented rice preparations offer a different perspective on the country’s culinary traditions.
These ingredients and techniques rarely share the spotlight with the finished dishes they inspire. Yet at Bar.Kar and Chipta 11A, they form the starting point for two culinary experiences that invite diners to look beyond the menu.
Part of Visa Infinite’s Infinite Tastes: Beyond the Menu initiative, the collaborations offer eligible cardholders an opportunity to explore the origins, traditions and creative processes behind contemporary Malaysian cuisine. Rather than focusing solely on a specially prepared meal, both experiences bring the people and practices behind the food into focus.
From Land To Flame: Bar.Kar’s Roots Of Fire & Water
On 15 November 2026, Chef Lee Zhe Xi will lead guests through The Roots of Fire & Water at Bar.Kar, a three-part culinary journey inspired by Jungle, Sea and Fire.
The experience begins with wild mushrooms and herbal ulam sourced from across Malaysia, before turning towards seafood influenced by the country’s coastal communities. Fire takes centre stage in the final chapter, with bamboo and claypot cooking showcasing Bar.Kar’s characteristic smoke-driven techniques.
Regional beverages, including tuak rice wine, toddy and house brews, accompany the menu, offering another perspective on local flavours.
But the experience extends beyond the kitchen. Farmers and foragers will join Chef Lee to share their knowledge of the ingredients, the landscapes they come from and the traditions surrounding their use.
“Great food begins with respect for the people and places that make it possible,” says Chef Lee, founder of Bar.Kar and Feast Dining Group.
The Art Of Fermentation: Chipta 11A’s Canvas Of Origins
On 5 December 2026, Chef Jack Weldie and Diane Ong will present The Canvas of Origins at Chipta 11A, drawing upon Chef Jack’s Kadazan-Dusun heritage and East Malaysia’s indigenous culinary traditions.
Rather than beginning with a plated dish, the experience introduces guests to ingredients in their raw forms. Indigenous herbs, wild produce and fermentation cultures provide an introduction to regional food practices, including the preparation of tapai and tuak.
The focus then shifts to a one-night-only tasting menu that reinterprets these influences through a contemporary lens. Throughout the experience, Chef Jack and Diane will share the personal stories and cultural references informing their approach.
“This experience is about returning to where it all begins: the ingredients, the land and the stories behind them,” says Chef Jack.
Beyond The Restaurant Experience
Jason Phua, Head of Clients, Visa Malaysia.
The two collaborations form part of Visa Infinite’s wider Infinite Tastes: Beyond the Menu programme, which spans 13 Asia Pacific markets and brings together chefs and culinary practitioners to create experiences rooted in local food cultures.
“We look for partners who can offer more than an exceptional meal. They need to have a distinctive point of view, a story worth discovering and the ability to give cardholders access to something they would not ordinarily encounter,” says Jason Phua, Head of Clients, Visa Malaysia.
For diners, that means opportunities to understand not only how a dish is prepared, but also the ingredients, techniques and individuals responsible for shaping it.
Both experiences are available exclusively to eligible Visa Infinite, Visa Infinite Privilege and Visa Infinite Private cardholders, with limited places offered through Infinite Tastes: Beyond the Menu.
