Executive Chef Yap Fook Wah
Epicureans would no doubt be easily thrilled and gastronomically tempted by Cube’s Chef D’Extraordinaire Chef Yap Fook Wah’s delightful culinary creations, not least because of Chef Yap’s usually intricate and excitingly delicious and tasty creations.
Chef Yap, as he is affectionately known to his colleagues and ever increasing gourmet fans, who hails from Peninsular Malaysia, has been in the culinary business for over 30 years. His impressive accolades amongst others include being the Royal Chinese Chef for Prince Jeffrey of Brunei Royal Household and a 3-year sting in Melbourne, Australia and as fate would have it, homesickness beckoned him to return to Malaysia as a chef at The Pacific Sutera, then as Head Chef at WK Restaurant before settling at Cube.
Chef Yap, whose passion and insatiable interest for cooking started when he was still a teenager, specializes in the art of braising and stewing, a culinary art which he has mastered to perfection as a result of many years of experience in the culinary world and an art which he performs so effortlessly. A must try is Chef Yap’s very own homemade succulent and juicily tender melt in the mouth Braised Pork Belly, the simply delightful yummy Deep Fried Stewed and Stuffed Pork Intestines and the deliciously full of goodness flavourful Cube Melon Soup, all of which are part of Cube’s exciting signature dishes.
Chef Yap, a Chinese Hakka, prides himself as a perfectionist who enjoys experimenting at every opportunity with different cooking techniques, ideas and ingredients, uses only the freshiest of ingredients and products in his culinary creations. As the saying goes, good habits are hard to break, Chef Yap has the habit of experimenting with the best and most ideal cooking method, be it Western or Eastern or a fusion of both, to bring out the best of a produce or ingredient without sacrificing freshness and quality, a habit which Chef Yap proudly boasts to have picked up through his many years of experience in the hotel industry. It is not unusual and surprising to find Chef Yap personally roaming the market or local tamus for fresh seafood, vegetables and produce for his dishes.
One is definitely going to be spoilt for choice in deciding what to order from the wide array of scrumptious and sumptuous dishes from the very well thought of and balanced Menu specially put together by Chef Yap for Cube. Definitely worth trying are Cube’s Five Little Dishes from the Appetizer Section of the Menu, which allows one to try out, so as not to miss out, five of Cube’s mouthwatering appetizers degustation style. Chef Yap promises that Cube’s latest addition of succulent and juicy Steamed Free Range Mature Chicken served with crispy and cooked to perfection Stir Fried Beansprout with Salted Fish in the Cube ‘s ever expanding Menu would send one yearning for more!
Finish off the meal, if one still has stomach room, with either the to die for sinfully delicious melt in the mouth Sweetie Sesame Ball, a dessert of deep fried sesame seed coated glutinous flour rice ball with rich and creamy salted egg, butter and milk centre or the a delicious homemade bowl of Green Tea with Sweet Dumplings (“Tong Yuen”) .
With passionate Chef Yap at the helm of the kitchen, Cube is proud to introduce the concept of Leave It To the Chef Private Dining for the ultimate gourmet and gastronomic experience. Simply, one would leave it all to the creative hands of Chef Yap to create a Menu of exciting dishes based on the availability of fresh and seasonal ingredients catch and produce of the day.
In his free time, apart from conjuring up new culinary delights and recipes, Chef Yap who is a practicing Buddhist enjoys meditation and playing mahjong and Chinese Chess with his mates.