Cover Chris Barish, owner of Black Tap (Photo: Ravin’s Awesome Pictures)
Chris Barish, owner of Black Tap (Photo: Ravin’s Awesome Pictures)
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Chris Barish talks the exciting opening and what sets the Malaysian outlet apart
Known for its award-winning burgers and indulgent CrazyShakes, Black Tap first opened in New York in 2015 before expanding internationally to countries such as Dubai, Singapore, and now, Malaysia. The day before the grand opening of the chain’s first local location at Sunway Resort, Tatler chats with Chris Barish, owner and founder of Black Tap.
Energetic and enthusiastic even after a long flight from New York, Barish was visibly excited about the launch, telling us about his favourite burgers and shakes, as well as must-orders when visiting.
Read more: 8 must-try Korean BBQ restaurants in the Klang Valley
How did Black Tap begin?
Black Tap started as a 15-seat counter in New York City’s SoHo neighbourhood. When Black Tap opened in 2015, the original plan was to be a burger joint with awesome burgers and craft beer.
Eight months after our opening, our team came up with the idea for an over-the-top Cotton Candy shake. We posted it on Instagram and people went nuts! We received so many requests for the Cotton Candy shake in the restaurant that we knew we had to put it on the menu.
The shakes were so visual and the lines for Black Tap Soho grew longer. We can attribute its viral success to Instagram. Over time, we expanded from a 15-seat restaurant to a global brand.
Above Chris Barish at the newly opened Black Tap at Sunway Resort (Photo: Ravin’s Awesome Pictures)
Above Chris Barish (Photo: Ravin’s Awesome Pictures)
Chris Barish at the newly opened Black Tap at Sunway Resort (Photo: Ravin’s Awesome Pictures)
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What aspects of Black Tap Malaysia kept from the original store in New York?
We keep our three pillars consistent—burgers, shakes, and craft beer. Great classics that are loved by our guests include the All American Burger, Korean BBQ Wings, and our iconic CrazyShake milkshakes.
We also keep the same vibe across all locations with custom street art and murals, as well as ‘80s and ‘90s hip-hop and pop.
See also: Inside Noma Kyoto, the restaurant's 10-week-long pop-up in Japan
Above Chef Stephen Parker putting the finishing touches on a Cakeshake (Photo: Ravin's Awesome Pictures)
Chef Stephen Parker putting the finishing touches on a Cakeshake (Photo: Ravin's Awesome Pictures)
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What are some aspects that are unique to the Malaysian branch?
We collaborated with local graffiti artist Kenji Chai for our artwork and murals inside and outside the restaurant. Since he has spent some time in New York, we had so much fun talking about the nostalgic references of both cities. He has great technique and style and we love what he has made here.
Malaysia’s rich food culture has also been a real inspiration to chef Stephen Parker and the rest of our team. The Percik Grilled Chicken Sandwich and the Chili Crisp shake are inspired by local flavours and can only be found at the Malaysian branch.
Above Chris Barish walking by Kenji Chai's mural, located just outside Black Tap (Photo: Ravin's Awesome Pictures)
Chris Barish walking by Kenji Chai's mural, located just outside Black Tap (Photo: Ravin's Awesome Pictures)
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What sets your burgers apart from the rest?
At 200g, Black Tap’s burger patties are significantly larger than that of your standard burger, and are made using fresh ingredients and high-quality meat from top distributors.
Our burgers are always griddled (never grilled) and only flipped once to ensure they keep all the juices that make them so flavourful.
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Above Black Tap's award-winning Greg Norman burger (Photo: Daniel Adams)
Black Tap's award-winning Greg Norman burger (Photo: Daniel Adams)
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What are some must-orders when visiting?
The Korean BBQ Wings are a bestseller worldwide. The Greg Norman burger is also a five-time winner at the New York City Wine and Food Festival’s Burger Bash competition, so it would be a shame not to try one for yourself.
Of course, don’t forget the CrazyShake milkshakes!
Above Chris Barish at the Crazy Shake bar with a Cotton Candy shake (Photo: Ravin's Awesome Pictures)
Chris Barish at the Crazy Shake bar with a Cotton Candy shake (Photo: Ravin's Awesome Pictures)
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If you could choose one burger and one shake, which would you pick?
I’d have to go with our classic All American burger, as there is beauty in simplicity. For the shake, probably the Strawberry Shortcake. It really is just nostalgic for me and brings me back to my childhood.
What is in store for Black Tap in the future?
We have a big year ahead and will be opening in Nashville in April and Dallas in June before ending the year in Miami with an opening in Brickell City Center. We're also actively looking for a location in London!
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
