|Chef Jack Yeap|
The Yum List loves creative food and Chef Jack Yeap sure impressed us on our last visit to Penang. Here he shares with us a little about himself and Lighthouse Tapas Bar, Penang.
What do you do and how did you get into the industry?
I’m a chef. As to how I got into this industry, I guess it was good food itself. I love to eat and it all began from there.
Share with us an interesting story from behind the scenes.
This, i think, is something that is being practiced in kitchens everywhere… We make a concoction of some of the worst smelling left to ferment stuff and pour it on whoever is on his last working day. In our case, we used cling film and wrapped up one of our ex staff, left with just his head unwrapped, then pour those nasty stuff all over his head. We never saw him again.
What’s the best/ worst part of your job?
The best would be having fantastic people dining in. The worst is having disrespectful rude guests in the house.
What’s your personal favourite meal?
My personal favourite meal would consist of sautéed leftover roasted pork belly and I would have it relaxed in my home.
Tell us a story about one of the dishes you prepare…
One of our dishes, which I find quite interesting is our modern take on the classic huevos estrellados. I think it’s cool to let people see how dishes can be served differently without losing respect for the original. We basically reconstruct the potato into an espuma, the eggs are slow poached instead of fried, then we add sweet corn, chorizo and corn chips for texture. Last but not least we add a bit of truffle oil – just because eggs and truffle is like a cult.
What’s one of the most awesome things you’ve seen behind the scenes?
I once watched a chef flip a massive amount of fried rice in a wok over and over again. That fried rice later fed 50 guests. I was in awe.
The perfect day off would be…
… a day spent with my love ones and a good meal together.
A life in the day of a chef…
… is surrounded by food, and thinking of ways to make it better.
What do you do for fun?
I sit on my couch and watch T. Apart from that I like traveling, hiking and trekking.
What’s something you’d like guests to know about the cuisine prepared at El Faro?
In El Faro we always want people to be comfortable when they dine in, so just be casual and please eat with your hands if you have to. The most important thing is to have fun. Here it’s all about good food,. There are no boundaries to the ingredients used and the cooking method. As long as it’s good, we serve it.
How do you select your ingredients and why?
I would select the ones that intrigue me and of course, I look for flavour, texture, combination and colour. I look for ingredients that make a perfect combination from your eyes to your mouth.
What’s your view on the Penang food scene?
Penang’s food scene is growing for sure. It’s no surprise that in a few more years, Penang will become Malaysia’s culinary hub if it isn’t already.
What can guests look forward to in the upcoming months?
A revised menu will be coming up. New dishes will be introduced and old dishes will return by popular demand.