Boy Fazy – Head Mixologist Blue, EQ Kuala Lumpur
In this interview, Mohd Norfazryne Bin Mazlan (AKA Boy Fazy) shares his rise in the food and beverage industry and some hair-raising stories from behind the scenes.
What do you do?
I’m the head mixologist of the 5-star EQ Kuala Lumpur, Malaysia’s Number 1 City Hotel, by Travel + Living Asia Pacific for three consecutive years. I specialise in creating unique and sustainable cocktails using local home-grown ingredients and innovative techniques like recycling fruit skins for syrups and garnishes. My biggest priority is to serve up drinks that are as spectacular and memorable as the city views from the alfresco deck of Sky51. If Sky51 is a movie set, my drinks are the soundtrack.
How did you get into the industry?
I was inspired by my hometown friends who had a passion for crafting unique drinks. Their creativity and enthusiasm sparked my own interest in mixology. As I dove deeper into the arts of bartending and mixology, I realised that a mixologist functions like a movie director. Our creations are able to set the tone and feel to a night, and bring each guest’s experience to a cinematic high.
Share with us a story from behind the scenes.
One hectic night at the bar, I was rushing to make over ten drinks while chatting with the customers who were waiting. As I got tired, my focus started to slip, and I forgot to tighten the shaker. It opened, and the drink contained egg white that splashed all over my head. The whole bar went silent, everyone staring at me in shock. For a moment, I stood there, dripping and stunned. Then, I started laughing, and soon the whole bar joined in. After the laughter died down, one of the guests began singing “Happy Birthday” to me, and everyone joined in, even though it wasn’t my birthday. I’ve spilled drinks before, but this one, with everyone laughing and singing together, was unforgettable.
What food memory from your childhood or travels stands out?
There is a wild ginger called ‘tuhau’ which grows in Sabah which I ate regularly growing up, and still crave now. It has a fragrant, unmistakable flavour, and is usually shredded to make a salad, together with birds’ eye chillies, lime juice, garlic and salt. There is so much zest, kick and personality in this simple dish, and it has always reminded me that Malaysia has so much to offer the tastebuds. This is why I try to infuse my creations with as much diversity and ethnic flavour as I can. I want someone who comes to KL to be able to taste the flavours of all 14 states in my drinks. And yes, I use tuhau in my cocktails too!
What’s the best/ worst part of your job?
The best part is definitely seeing people’s reactions when they are happy/satisfied with the drinks that I have created. I also like seeing their minds working as they try to decipher the flavours in the drink, and matching it to something familiar or known to them.
The worst part is constantly having dry and chapped hands from dealing with all the water and soaps. Another one will be going home late every day and being awake when most of the city is sleeping and vice versa.
Boy Fazy’s favourite food and beverage pairings?
Sometimes the simple things are the best, so I will say chicken wings with a glass of beer, and that all-time favourite, coffee with Jacob’s biscuits.
What’s one of the scariest things you’ve seen behind the scenes?
The scariest moment I’ve ever experienced in the food and beverage industry happened during my first week on the job. Our bar manager was showcasing a fire flare trick, aiming to wow the crowd with a massive flame. As he prepared to blow the fire into a larger blaze, disaster struck. The air conditioner suddenly kicked on, blowing the flame back towards him. In an instant, the fire engulfed his right cheek. Everyone froze in shock, but thankfully, he escaped with only a few blisters. It was a heart-stopping moment that highlighted the unpredictable nature of working in a bar.
The perfect day off would be…
… staying home, chilling with my cats, and catching up with movies that I’ve been wanting to watch.
A day in the life of a head mixologist is…
… dynamic and engaging. It starts with sourcing fresh, local ingredients, followed by creating and refining cocktail recipes. My day also involves managing inventory, coordinating with suppliers, and staying updated on industry trends to keep our offerings unique. Each day ends with the satisfaction of seeing guests enjoy the crafted experiences.
What does Boy Fazy do for fun?
I play games on my PlayStation.
What would you like guests to know about EQ?
EQ Kuala Lumpur is a modern, luxurious retreat in the heart of the city, renowned for its exceptional service, stunning skyline views, and commitment to sustainability. And we have the best tasting water in any hotel bar because our water goes through a complex membrane filtration system which removes impurities and makes water safer to drink, and more palatable. The quality of water in a crafted drink matters! Don’t believe otherwise!
How have you grown in your profession? What are your key learnings from your start in the industry until now? Are there any misconceptions?
I’ve experienced significant growth in my profession, starting from the basics of washing glasses to now crafting my own signature cocktails. Throughout my journey, I’ve adhered to a few key principles: punctuality, keen observation, and never giving up.
Initially, I believed that being a bartender was solely about mixing drinks. However, I soon discovered that it involves much more, including meticulous inventory management and understanding the financial aspects. This deeper knowledge has enriched my role and contributed to my development in the industry.
What would you like people to know about being a head mixologist as a profession?
Being a head mixologist is all about creativity, innovation, and crafting memorable experiences. It’s a blend of art and science, requiring a deep knowledge of ingredients, strong leadership, and a passion for sustainability. It’s more than mixing drinks, it’s about pushing boundaries and setting trends in the world of cocktails. One drink can define an experience and change the way a person views things. That kind of power is a pretty serious thing.
Boy Fazy’s view on the food and beverage scene in Kuala Lumpur?
The F&B industry in Kuala Lumpur has expanded significantly, offering numerous opportunities. There’s a growing demand, and I’ve seen many people entering the industry to seize these opportunities.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
As the head mixologist at EQ Kuala Lumpur, I focus on using locally sourced ingredients and minimising waste by recycling organic materials like fruit skins into syrups and garnishes. Moving forward, we aim to reduce single-use plastics, adopt eco-friendly packaging, and innovate sustainable cocktail practices to benefit both the environment and our community.
What can guests look forward to in the upcoming months?
Guests can look forward to our new Go Lokal cocktail menu! We update this menu every quarter to keep things fresh and exciting.
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