With his former team behind him, this M’sian chef took the leap to open his own pasta bar

If you’re a foodie in KL, you’ve probably heard of Back Alley Pasta. It was the kind of restaurant that had foodies buzzing—so much so that scoring a reservation probably felt like winning a lottery. 

The waitlist stretched for months, and for good reason. The pasta dishes served there were anything but ordinary, blending familiar flavours with surprising twists.  

Behind the scenes of its early success was Chef Jay, the man who founded the beloved spot with his then-partner. But a few months ago, Jay stepped away from Back Alley Pasta—a decision he made quietly, without revealing much to the public. 

For many, leaving behind something so successful would have been a daunting move. For Jay, however, it was an opportunity to start anew and channel his vision into a brand-new chapter.  

This leap of faith led to the birth of Base Pasta Bar & Bistro (Base), a restaurant that’s as much about good food as it is about strong principles. 

Not an eureka moment, but a feeling of readiness

Jay started his culinary journey at the tender age of 19. For almost 15 years, he honed his craft, cooking in the bustling kitchens of Kuala Lumpur and Singapore. 

These experiences, combined with mentorships under renowned chefs like Stephane Istel at DB Bistro Moderne and Paolo Petris at Zenzero Restaurant & Wine Bar, helped shape the chef he is today.  

“There wasn’t really a great eureka moment,” Jay admitted. “It was more about feeling ready—ready to apply what my mentors taught me, ready to take what I’d learnt and do something of my own.”  

This readiness led him to take the plunge into entrepreneurship with Back Alley Pasta, his first venture. Though we did inquire about his reasoning to leave Back Alley Pasta, Jay divulged nothing, choosing to focus instead on the founding of Base in Bukit Jalil.

It was a bold step, fuelled by his love for pasta and the desire to infuse it with local flavours. 

“At Base, we go back to basics in everything we do,” he explained. “It’s about building a strong base—whether in the way we approach cooking or how we source local ingredients.”  

Starting over is never easy, especially in an industry as challenging as F&B. Yet, for Jay, the move wasn’t about dwelling on setbacks but forging a new path forward.  

“I think the toughest part was trying to get everything to work as efficiently as possible,” he shared with Vulcan Post. 

“From dealing with contractors to setting up the kitchen and keeping team morale high—it’s all part of the process.”  

The art of reinvention

Unlike traditional pasta bars with heavily Italian influences, Base takes a more contemporary route. Jay’s love affair with pasta began when he learnt to make it fresh. 

“It blew me away,” he recalled. “I started exploring different doughs, shapes, and the stories behind each one. Pasta became my canvas—a medium to express creativity and celebrate local produce.”  

The menu at Base is a testament to this ethos. It pairs pasta with locally sourced ingredients, incorporating techniques from various culinary traditions. 

“We have so much great produce here,” Jay said. “Why not use them creatively? Whether it’s a French sauce or Japanese grilling, the goal is to create dishes that have an identity of their own.”  

This approach not only sets Base apart but also keeps the team on their toes. “It takes inspiration from everyone,” he added. “It’s a collaborative effort to keep the menu fresh and exciting.”  

Teamwork makes the dream work

For Jay, the heart of Base lies in its team. “They made the biggest sacrifices for me,” he reflected. “It’s my responsibility to do right by them—to help them grow, both as professionals and individuals.”  

Building and leading a team is no small feat, especially when juggling the dual roles of chef and owner. 

“It’s a balancing act,” Jay admitted. “On one hand, I need to keep the food and concept interesting. On the other, the numbers matter. How can I create something unique without breaking the bank while still offering it at an affordable price?”  

Consistency and high standards remain the greatest challenges. Yet, Jay believes having a solid team is the key to overcoming obstacles.  

With a strong team, one can dream.

Thus, the future for Base is as ambitious as its founder. Jay plans to collaborate with other chefs through pop-ups and kitchen takeovers, expanding the brand’s reach across states and borders. 

While growth is on the horizon, he’s equally focused on staying true to the restaurant’s roots and principles.  

“The most rewarding aspect is knowing that my team, family, friends, and regulars have my back,” he shared. “It’s their support, combined with God’s blessings, that keeps Base moving in the right direction.”  

Starting over takes courage. Jay knows this better than most. “It’s important to have confidence and readiness to make the jump,” he advised. “But planning is key. Good planning, bravery, and faith—they’re what get you through, even when things go south.”  

Jay’s journey from Back Alley Pasta to Base proves that when one chapter closes, another begins—and it can be just as meaningful.

Featured Image Credit: Base Pasta Bar & Bistro / William Ng