‘Don’t like my food? Block me,’ Chef Fazley Yaakob tells haters

Fazley prepares his latest dessert Sweet Table for members of the media. — Pictures from Instagram (@fazleyyaakob)
Fazley prepares his latest dessert Sweet Table for members of the media. — Pictures from Instagram (@fazleyyaakob)

KUALA LUMPUR, Feb 5 — Singer and actor turned Masterchef Celebrity Malaysia winner Datuk Fazley Yaakob’s latest dessert creation has everyone on social media talking.

But the comments have not all been sweet.

His unique dish, Sweet Table, a theatrical made-on-the-spot dessert featuring banana fritters, six different sauces, four to five types of cakes, macarons, meringue and ice-cream went viral after a video of the celebrity chef preparing it was posted on Twitter.

While some were impressed and intrigued by table top dessert, others did not hold back, calling the chef’s creation an “insult to the culinary world.”

Twitter user @Jendulism_ called Fazley’s latest offering at his restaurant SukaSucre Bistro a rip-off of local seafood joint Shell Out.

(The seafood restaurant serves crabs, prawns, etc. directly onto the table without plates.)

Even worse, the Twitter user said Chef Fazley had the piping skills of a 10-year-old.

“Looks like a mess on a table,” said @5_zalshah while @shirahrahrah wrote, “It’s so fugly”.

The 40-year-old chef took to Instagram to respond to all the criticisms yesterday.

“No need to fight, if you’d like to try my food you’re more than welcome, don’t like it just block me, ok?,” wrote Fazley.

In the post, the chef said he was having a good time reading the comments from haters and supporters alike.

He also explained in the caption that social media users should take food fads with a pinch of salt.

For those who claim the chef was simply tossing ingredients on a table, he explained that the concept of interactive dining is a trend in London and the United States but very much a novelty here.

The SukaSucre Bistro hits back at haters on social media.
The SukaSucre Bistro hits back at haters on social media.

(Chef Grant Achatz of Chicago’s Alinea famously plates his dessert on the table for diners at his fine dining restaurant.)

Despite the negative comments, Chef Fazley told Sinar Harian he has been receiving overwhelming reservations for the dessert, which can feed up to 10 diners.

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