Cover Nep’s chef’s table (Photo: Nep)
Nep’s chef’s table (Photo: Nep)
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We speak to couple Goh Chia Ye and Koh Yee Ming, the driving forces behind the intimate eatery
Located inconspicuously along Lebuh Campbell in Georgetown, Penang, Nep is an intimate wine bar run by couple Goh Chia Ye and Koh Yee Ming. The narrow, blue neon light-clad restaurant is set up in a way that every seat faces the kitchen—an intentional move, to create an intimate atmosphere that allows the couple to interact with each customer personally.
“I personally love dining at chef’s tables, and here, every seat is front-row,” the good-natured Goh smiles. “Our restaurant design makes it easy for us to get to know our customers while they enjoy our food and pours.”
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Above Goh Chia Ye
Above Koh Yee Ming
Goh Chia Ye
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Before opening Nep, Goh and Koh were working at Middle-Eastern-inspired restaurant Artichoke in Singapore, helmed by chef Bjorn Shen. The duo met, and had been working in Singapore for the past ten years, but always knew they wanted to move back to Malaysia to be closer to family. “I was about to get a promotion, but we knew we wanted to move back by the end of 2022,” Goh recalls.
Above The selection of wines
Above Nep’s entrance
The selection of wines
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Recognising the duo’s talent, Shen supported them and helped them kick Nep off; the restaurant opened its doors to the public at the end of 2023. While neither Goh or Koh are from Penang (she hails from Kedah, while he is originally from Taiping), Penang is the midpoint between their hometowns, and they felt the dining scene had the potential for a wine bar.
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“In Europe, wine bars with small plates and snacks is something commonplace,” Goh says. “We wanted to do something with a local context, so customers can enjoy local food and catch up over fun bites with friends.”
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Above Pork mantis satay
Above Nep’s narrow space
Pork mantis satay
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And innovative bites they do have—start with the radish, which is braised in chicken stock for 24 hours until fork tender, fried to give it a crisp exterior, and sprinkled with local sour plum powder. The pork mantis satay, another mainstay since they have opened, is made kebab-style and served with marinated pickled onions. A popular dessert (one of Koh’s favourites) is the sweet corn, fried till crisp, and drizzled with salted caramel made with local soy sauce.
While working as a couple is often considered taboo, Goh and Koh understand each other’s working styles, as the duo worked together at Artichoke two years prior to Nep’s opening. They navigate the tight kitchen space gracefully, with Koh helming the stove and grill and Goh always ready to crack open a new bottle of wine for customers. “We hope to give both locals and tourists in Penang a new experience to explore,” she ends.
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Credits
Images: Nep
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.
