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| Chef Nizar, Five27, Penang |
The Yum List spends a short while with Chef Nizar and soon discovers a man passionate about food, health and perfection.
What do you do and how did you got
into the industry?
into the industry?
I am the Head chef and General Manager at FIVE27 in Penang. I got into the industry when I was 20 and
living in New Zealand. I took a job as a
dishwasher in a restaurant while I was studying and I loved the atmosphere in
the kitchen, so I started helping out with whatever I could. One day the commis chef didn’t turn up so the
Head chef asked me to step in. I must
have done a good job because when the commis chef finally did turn up he was
told that he was the new dishwasher! I haven’t left the kitchen since.
living in New Zealand. I took a job as a
dishwasher in a restaurant while I was studying and I loved the atmosphere in
the kitchen, so I started helping out with whatever I could. One day the commis chef didn’t turn up so the
Head chef asked me to step in. I must
have done a good job because when the commis chef finally did turn up he was
told that he was the new dishwasher! I haven’t left the kitchen since.
Shar
e with us an interesting story from behind the scenes.
I had been in Sweden for 2 years and I was working in a
restaurant there. One night a Swedish
man of 73 came to the restaurant and I prepared Gravad Lax (lightly cured
Salmon) for him. When he finished his
meal he came to the kitchen and asked to see the chef of the “best Gravad Lax
that I have ever eaten”. When he saw me he was very surprised as I was clearly
not Swedish. “You must have been adopted,“ he said. I didn’t even speak Swedish at the time but I
was very flattered!
restaurant there. One night a Swedish
man of 73 came to the restaurant and I prepared Gravad Lax (lightly cured
Salmon) for him. When he finished his
meal he came to the kitchen and asked to see the chef of the “best Gravad Lax
that I have ever eaten”. When he saw me he was very surprised as I was clearly
not Swedish. “You must have been adopted,“ he said. I didn’t even speak Swedish at the time but I
was very flattered!
What’s the best/ worst part of your job?
I am a food geek, I love everything about food and spend all my
time thinking about it, so the best part of my job is I get to cook and be
around food and people think that I am cool when really I am just a food
nerd. The worst part of my job is when I
have put all my effort into a dish and then I burn it or mess it up – it makes
me really mad when that happens.
time thinking about it, so the best part of my job is I get to cook and be
around food and people think that I am cool when really I am just a food
nerd. The worst part of my job is when I
have put all my effort into a dish and then I burn it or mess it up – it makes
me really mad when that happens.
What’s your favourite Malaysian food?
I really like Nasi Ulam, it has such an interesting combination
of tastes. It is fresh and flavourful and best of all there is no MSG in it,which
I hate. When you have good ingredients
and good flavors you don’t need anything else.
of tastes. It is fresh and flavourful and best of all there is no MSG in it,which
I hate. When you have good ingredients
and good flavors you don’t need anything else.
What’s your personal favorite meal/ drink at the Five27?
That’s a really hard question because I have created all the
dishes at FIVE27 and put a lot of thought into each one. But, at the moment I love the burger and the
Salad Nicoise (which is on our lunch menu) both are really filling and
healthy. Best drink is our Mojito which
is just so fresh and refreshing – perfect!
dishes at FIVE27 and put a lot of thought into each one. But, at the moment I love the burger and the
Salad Nicoise (which is on our lunch menu) both are really filling and
healthy. Best drink is our Mojito which
is just so fresh and refreshing – perfect!
What’s your favoured food and wine/ liquor pairing?
For lunch Salad Nicoise with a nice crisp white Sauvignon Blanc and
for dinner slow cooked lamb with a rich Chilean Merlot, like the Vina La Rosa
Cornellana Barrel Reserve. On special occasions – Cristal of course – it goes
with everything!
for dinner slow cooked lamb with a rich Chilean Merlot, like the Vina La Rosa
Cornellana Barrel Reserve. On special occasions – Cristal of course – it goes
with everything!
The perfect day off would be… to wake up late and go to the beach for some surfing until
early evening. Then I would end the day with burgers and ice cold beers while
watching the sunset.
early evening. Then I would end the day with burgers and ice cold beers while
watching the sunset.
A life in the day of a chef is… hectic, exciting, fun, tiring,
exhilarating and more. No day is ever
the same and that is what keeps you hooked.
It’s not a job that you can do without passion.
exhilarating and more. No day is ever
the same and that is what keeps you hooked.
It’s not a job that you can do without passion.
What’s something you’d like guests to know about the
cuisine/ drinks prepared at Five27?
cuisine/ drinks prepared at Five27?
At FIVE27 everything is prepared in house, we bake our own
bread, make our own pickles, and cure our own salmon. We see each dish through its journey from the
delivery of the best ingredients to the preparation, cooking and finally to its
presentation to the guest. Our Kitchen
and service team are very knowledgeable about everything on the menu and we are
all proud of what we do. Our restaurant
is a Bistro that delivers high quality in a relaxed, informal setting and we
truly appreciate our customers who recognize the passion that we have.
bread, make our own pickles, and cure our own salmon. We see each dish through its journey from the
delivery of the best ingredients to the preparation, cooking and finally to its
presentation to the guest. Our Kitchen
and service team are very knowledgeable about everything on the menu and we are
all proud of what we do. Our restaurant
is a Bistro that delivers high quality in a relaxed, informal setting and we
truly appreciate our customers who recognize the passion that we have.
How do you select your ingredients and why?
My personal philosophy is based on the principles of the New Nordic cuisine, which is
basically to use the highest quality ingredients provided by local suppliers
who are passionate about their products. To re-introduce unusual ingredients
then use “slow” cooking methods to bring out the very best of them. Each dish I
have created has been inspired by the New Nordic ideals and adapted to use
ingredients provided by a dedicated group of local suppliers. The vegetables are organic where possible. Meats
are of the highest quality & chemical free.
Good ingredients are the absolute key to good food and I like working
with people who feel as passionately about this as I do. I told you I was a
food geek!
basically to use the highest quality ingredients provided by local suppliers
who are passionate about their products. To re-introduce unusual ingredients
then use “slow” cooking methods to bring out the very best of them. Each dish I
have created has been inspired by the New Nordic ideals and adapted to use
ingredients provided by a dedicated group of local suppliers. The vegetables are organic where possible. Meats
are of the highest quality & chemical free.
Good ingredients are the absolute key to good food and I like working
with people who feel as passionately about this as I do. I told you I was a
food geek!
What can guests look forward to in the upcoming months?
We are moving from strength to strength at FIVE27 and have
achieved so much in the short time we have been open but there is still a lot
that we hope to do. We are getting known
for our great food and ambience and now we are hoping to be a place that people
can come to and just chill out, relax and enjoy a drink. We will soon be opening FIVE27 ICE BAR which
will serve Swedish Vodka, Ice cold beers and fun cocktails until late with
great bar food and sharing platters. I regularly change our menus and am always
on the lookout for new and exciting flavours which I introduce under the Chef’s
recommendations menu. So I think we all
have a lot to look forward to at FIVE27.
achieved so much in the short time we have been open but there is still a lot
that we hope to do. We are getting known
for our great food and ambience and now we are hoping to be a place that people
can come to and just chill out, relax and enjoy a drink. We will soon be opening FIVE27 ICE BAR which
will serve Swedish Vodka, Ice cold beers and fun cocktails until late with
great bar food and sharing platters. I regularly change our menus and am always
on the lookout for new and exciting flavours which I introduce under the Chef’s
recommendations menu. So I think we all
have a lot to look forward to at FIVE27.