Rooted in Chinese cuisine and guided by instinct, Chef Andy works with the freshest ingredients, refined techniques, and a deep understanding of flavour. Whether you’re here for a comforting à la carte meal or a one-of-a-kind omakase, every dish at Xip Wah Lau is crafted for balance — in taste, aroma, and texture — and tells a story.
01.
WHO WE ARE
It started in Tokyo, and his first camera was a Nikon F801.
Fresh out of high school, Andy Ong arrived in Japan to begin life as a photography student while working part-time to support himself. His pockets were empty but he was fuelled by a willingness to learn and the determination to make things work.
He had a rough start, sleeping in a basic dormitory next to a cemetery while juggling studies and two jobs. One involved working in a freezer room, dragging up to 150 cartons of frozen chicken (they weighed about 20kg each) out for thawing each day.
The other was as a newspaper delivery boy, traipsing the empty streets of Tokyo before the city woke up. And it was in those quiet mornings that gave Andy found the space to think, to observe, and to find inspiration for his photography.
From a struggling student averaging Cs, he graduated at the top of his class.
Back in Malaysia, he began building his reputation as a professional photographer. From print commercials to fashion campaigns and editorial spreads, Andy has worked with major brands across Asia and seen his works plastered across billboards and leading magazines.
Along the way, another passion began simmering: cooking. What began as meals for friends and staff grew into a serious pursuit that led to him opening several F&B outlets. Eventually, Andy found his way to omakase. He was drawn to the no holds barred idea behind the Japanese dining concept, which aligns with his instinctive, free spirited style.
He began spending more time behind the wok, applying the same precision and philosophy as he did to his photography. No recipes. No shortcuts. Just sharp instincts, polished technique, and a deep respect for ingredients.
CHEF PHOTOGRAPHER
“Every time someone orders my food, they are giving me a chance. I won’t waste it.”
At Xip Wah Lau, every dish that Chef Photographer Andy Ong puts out is a testament of that.
02.
XIP WAH LAU
Every stroke of Xip Wah Lau carries the story of Chef Photographer Andy Ong. ‘Xip’ (攝) speaks to his first love, photography, and serves as a reminder of the countless moments he once framed through the camera lens. ‘Wah’ (華), from his Chinese name, embodies grace, heritage, and the quiet artistry that threads through both his images and his cuisine. And ‘lau’ (樓), meaning “house,” brings it all together as “The house of Chef Photographer Andy Ong”: a place where memory, craft, and vision have a rightful home.
Xip Wah Lau is thus more than just a name. It is the arc of Andy’s journey, from capturing light to capturing flavour and from photographs to plates that tell stories of their own. His cooking today is sharper, more refined, and deeply personal — an honest reflection of who he has become.
This sentiment is woven into the logo too. The character 華 (‘wah’) is rendered with vintage-style angular strokes, echoing the timeless feel of film photography, placed within a clean and modern form. It stands as a quiet emblem of Andy’s past, and a luminous mark of the authenticity that defines his present.
DINING OPTIONS
At Xip Wah Lau, you can choose your own path or leave it entirely in Chef Andy’s hands.
1
À La carte dining
Simple dishes that are full of heart. Savour crowd favourites such as duck egg char kuay teow, claypot rice, slow-braised pork, and house-made condiments. Available for lunch and dinner (11.30am-9.30pm) every day.
2
Omakase by Chef Andy
A bespoke, multi-course experience built on the best seasonal ingredients. No fixed menu, just trust. Chef Andy crafts each omakase from scratch, led by his creativity and instincts.
*Reservations are a must.
03.
OUR MENU
Available for lunch and dinner (11.30am-9.30pm) every day.
04.
OMAKASE BY CHEF ANDY
CHEF PHOTOGRAPHER
Each omakase is designed from scratch — shaped by the day’s best ingredients, your preferences, and Chef Andy’s evolving vision. The result is a multi-course dining experience that blends Chinese roots with Japanese precision, and surprise twists inspired by the freshest produce.
How it works:
• Choose your date, group size, and budget
• Inform us of your dietary preferences or restrictions
• Chef Andy will create a custom menu just for your party
Pricing:
Starts from RM350 per guest
* Higher budgets allow for more premium ingredients and innovative recipes
Note:
Minimum booking of 2 pax
05.
LAB NOTES
Some chefs keep a recipe book. Chef Andy keeps a mental log — a running stream of experiments, inspirations, and ideas. Here’s a glimpse.
Hong Siew Pork, 2.0
The dish that kickstarted my culinary journey. It was so well-received that it gave me the confidence to keep cooking. I constantly refine the recipe over the years and the latest version is cooked with abalone. Same technique, same soul, better flavours.
Spaghetti is my secret training ground
I love Japanese-style spaghetti, it’s what I would cook for myself. I cook it often and as I keep perfecting it, I apply the same techniques to my other noodle dishes. It’s a cross-training kind of thing.
Flavour without MSG
No MSG, no oyster sauce, no chicken powder. I recreate the flavours I want using other ingredients, so the dish hits differently, even if you can’t pinpoint why. It’s just like when I first did photography — people noticed the difference, even if they couldn’t explain it.
Let the produce speak
When ingredients are good, don’t overwork them but preserve their character. There’s a restaurant in Hong Kong that’s known for their refined cuisine. The owner once said something like “fish must taste like fish.” I agree wholeheartedly. Simplicity, when handled with respect, brings out the best.
Flavour is light and shadow
It’s not just about mixing condiments but drawing out the essence. Salted vegetables, for example, give a different kind of saltiness than plain salt. Flavour, to me, is similar to lighting in photography. You play with it to bring out the best.
I have my own soy sauce but I still use Lee Kum Kee
I recently tried Lee Kum Kee’s soy sauce for a drunken prawns dish and found that it worked better than my own! I have no issues using it — there’s no space for ego here, I’ll go with what works best.
Fry every grain of rice
The key to a good fried rice is to ensure each grain absorbs heat so they’ll retain the aroma and ‘wok hei’. That means letting the rice rest in the wok enough and not keep on tossing. If you do, you’re just airing the rice, not frying it.
Omakase = detailed planning
“As the chef wishes” may sound like an easy job but in reality, omakase involves highly detailed planning. I must know the ingredients and how they will turn out after cooking. There’s a lot to learn each time and lots of room for mistakes.
Want to know what drives Chef Andy and his omakase creations? Follow him on Instagram.
06.
RESERVATION
We like to keep things small, intimate, and personal. Contact us for an unforgettable dining experience.
À la carte dining is available daily for walk-ins,
11.30am–9.30pm (last call 9.15pm).
* Private room available upon request
*Reservations are essential. Please book at least 3 days in advance