Amanda Wan and Jack Weldie on Crafting a Collaborative Pairing Dinner with Roku Gin

A conversation with Amanda Wan and Jack Weldie on their experiences curating the Chipta 11a and Three X Co Roku Gin pairing dinner for KL Cocktail Week 2025. 

Kuala Lumpur Cocktail Week (KLCW) 2025 was without a doubt the highlight of April for many. With a lineup that included some of the region’s best talents (and a few from oceans away!), there was much to see and drink for the tipple lovers of the city. Aside from the headlining guest shifts, there were also cocktail pairing dinners, workshops, and seminars that lit up the city throughout the week. 

 

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A major highlight in our books was the Chipta 11a x Three X Co Roku gin pairing dinner, featuring chef Jack Weldie and head bartender Amanda Wan. The Sea Park restaurant is known for its extraordinary East Malaysian-Japanese creations, starring hyperlocal ingredients. Meanwhile, the Bangsar bar has made a name for itself in the bar world, including being ranked No. 56 on Asia’s 50 Best Bars’ 51-100 list in 2024. We sat down with both Weldie and Wan to find out more about what went down behind the scenes of their memorable collaboration. 

How did this combination of Three X Co, Chipta 11a, and Roku come about?

Amanda Wan: During my time in Hong Kong, I had the privilege of working alongside Antonio Lai and chef Vicky Cheng on the cocktail pairing menu for the opening of Vea Restaurant. Upon returning to Kuala Lumpur last year, I was delighted to collaborate with chef YC from Terra Dining on my first cocktail pairing menu in Malaysia. So, when the opportunity to work with Chef Jack Weldie presented itself, I didn’t hesitate to say yes. This year’s collaboration was made even more special thanks to the generous support of the wonderful team behind Roku Gin, who wholeheartedly shared our vision and passion.

Jack Weldie: It just all began with a “Yes, we want to be a part of KLCW!”

How did you put your own personal touch on this menu?

AW: As we curated the menu, chef Jack and I reflected on our shared experiences working abroad, which naturally inspired the theme of “The Journey Home.” This narrative holds deep personal meaning for me, and I hope it resonated with our guests, especially those who have undertaken a similar path of returning (home) and rediscovery.

JW: We designed the menu specifically to pair well with cocktails. I like Roku Gin personally and was excited to make a pairing menu which surrounded it. We went through rounds of food and drinks tasting to find compatibility which was my priority.

Why was Roku Gin your liquor of choice for this pairing dinner?

AW: Roku Gin is an exceptionally versatile spirit, beautifully layered with complexity. It combines classic gin botanicals—such as juniper berries, coriander, angelica, and cardamom—with uniquely Japanese ingredients like sakura flowers, sencha tea, sansho peppers, and yuzu peel. The result is a spirit that’s not only bright and fragrant on the nose, but also full-bodied on the palate, offering lingering notes of earthy spice and a warm, elegant finish.

With this remarkable profile as our foundation, we crafted five bespoke cocktails—Lake, Garden, Field, Heart, and Patio—each inspired by the concept of home. Through these pairings, we wove together flavours and sensations, thoughtfully playing with temperature, portion, colour, and emotion to create a deeply immersive experience.

JW: Honestly, we gave our partner the lead in choosing the liquor to work with and we were really happy that Roku Gin was chosen for this pairing. Just like how Amanda describes it, Roku Gin is very versatile, which gave us a lot of space to create exciting cocktails and dishes for the menu.

How would you describe these Roku-based cocktails to someone who is trying Roku Gin for the first time?

AW: Expect the unexpected! [Laughs]

JW: You can “shape and bend” Roku Gin to create drinks that match food flavours. 

Walk us through the process of coming up with this menu for KLCW.

AW: Our first introduction happened nearly seven weeks before the event—and funnily enough, our very first in-person meeting was at the photoshoot for the event poster! It was a great way to break the ice, especially since chef Jack and I had never met before. We were actually introduced by a mutual friend who’d experienced my cocktails and his food on separate occasions and thought we’d make a great team.

Chef Jack soon shared his proposed menu with us, along with a generous tasting session that really helped us get a deeper understanding of the ingredients and their flavours. At our second meeting, we brought along our proposed cocktail pairings, complete with ingredients and serving vessels, ready to taste and tweak. That same afternoon also doubled as the food and drink photoshoot, which made it a pretty intense (but highly productive!) session.

We adjusted flavours, temperatures, and even the service rituals on the spot to make sure everything flowed seamlessly. Oh, and as if that wasn’t enough, we also marked out measurements and placements for a pop-up bar to be built that very day. Talk about making the most of an afternoon! A few text exchanges later, the menu was finalised, ingredients were ordered, and we were ready to bring it all to life.

JW: To put it simply: through our friendly conversations, one space recce, and two tastings, we found that our synergies went hand-in-hand. 

Why is it important to include the food and dining community in a drinks-focused initiative like KLCW?

AW: First and foremost, we wanted to introduce our guests to the art of tasting rather than simply drinking. Cocktail pairings are typically served in smaller portions—about half the size of a standard cocktail—allowing diners to explore unique flavour combinations without the risk of overindulgence (responsible service of alcohol, always!).

Secondly, this approach opens the door for a new audience to appreciate cocktails. While wine and whisky pairing dinners are familiar concepts, cocktail pairing menus remain a relatively rare experience in most dining settings. Doing this presents something fresh and exciting for curious palates.

Lastly, collaborations like this foster meaningful dialogue between chefs and bartenders, encouraging a creative exchange of ideas around flavour, technique, and chemistry. It’s not just a learning opportunity for everyone involved. It also strengthens the bond between kitchen and bar, creating a more unified and inspired service team.

JW: Food and beverage must work in tandem to give a complete experience. We as chefs often create food menus in isolation. So, having an expert from the bar scene provides us with invaluable insights and perspective.

What was one challenge you encountered during this collaborative process?

AW: Glassware and serving vessels were a bit of a creative challenge! We didn’t have enough identical pieces, so we sourced similar styles and sizes from various places and grouped them accordingly. As long as each guest at the same table had a matching glass or cup, we were happy. Plus, it added a charming, eclectic touch to the experience!

JW: Apart from what Amanda mentioned, we were also caught by surprise by the overwhelming reception we had for the event! It wasn’t a challenge but still had us in disbelief! 

What is something you enjoyed about working with one another?

AW: Beyond his ability to make swift, precise decisions, Chef Jack is deeply committed to the guest experience and their overall wellbeing. From the outset, our shared goal was clear: How can we create a truly memorable and unique experience for our diners? Seeing that vision come to life was incredibly rewarding.

JW: We love the bar’s vibe, the energies, the pace, and all the personalities. Three X Co., Amanda, Angeline, and team are exemplary. We are truly honoured to be given the opportunity to work with them. 

What’s something you think the public should know more about pairing cocktails with food?

AW: We kept portion sizes on the smaller side—definitely a case of quality over quantity. We also designed the cocktails to have a similar alcohol level to wine, which really helped the flavours shine through without overpowering the food. But honestly, one of the best parts was discovering flavour pairings we might never have thought of before—it was full of fun surprises! 

JW: Just focus on finding harmony in the experience!

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