Jacob Weber
Jacob Weber, contributing writer at The Yum List, shares a little about his background, food and travel preferences and gives some insight into his role.
What’s your role at The Yum List?
I show up to some of the most amazing bars and restaurants in KL, work my way through generous helpings of delicious food and booze, and then … just … write down my thoughts about the experience. Somehow, I still keep getting invited back. I am not complaining.
When you’re not Yum Listing …
I’m a freelance copywriter taking full advantage of remote working and cheap flights, so if I’m not in KL, you might find me in Bali or Thailand. Original, I know.
What languages do you speak? What countries have you lived in? Where did you grow up?
I was born and raised in England, and the family moved to Malaysia in 1997. After five glorious years, we returned to the UK, where I went to boarding school and university. My degree was in Spanish & Business Studies, and I lived in Valencia for a year – although, ten years later, my Spanish is much more elementary school level now …
After a stint in corporate life in London, I moved back to KL in 2016. Not in a great rush to get back to the UK, either.
What is your food and beverage preferences/ preferred style of dining?
That’s a tough one – especially living in Malaysia! Some days it’s nice to dress up and appreciate the finer things in life; other days, is there anything better than dipping a couple of roti canai into some delicious dahl and spending less than RM5 for the privilege?
Generally, I’d say somewhere in the middle – ‘smart/casual’ dining. Classic food with just a little touch of quality to keep things interesting. Anywhere with a strong brunch menu will catch my eye, too. If I had to pick one cuisine to live on for the rest of my life, I’d really struggle between Indian and Mexican.
Go-to drink?
Why yes, I do go to drink.
What is comfort food for you?
Most things my mother cooks. I would pay good money for her shepherd’s pie in a restaurant, and I think she could teach a few Italian places in KL how to make a really good lasagna. (She’s Welsh, by the way.)
What style of traveller are you?
I’ll happily stay in a hostel – as long as I can book a private room, preferably with an en-suite. Life’s about balance, right?
I’ve been lucky enough to stay in some amazing hotels, resorts and villas around the world, and I would do so more if I could afford it – who wouldn’t? But at some of those prices, leaving the room for a second feels like you’re wasting the money you spent on it – and that’s not how I like to travel.
I like going out and about at my own pace and seeking real recommendations rather than rushing around trying to tick off the top 5 things to do on TripAdvisor. That said, plenty of places are popular for a good reason …
What’s in Jacob Weber’s fridge?
I live alone and travel a lot, so I’m conscious about keeping my fridge too full in case half my groceries go to waste. When I do go shopping, it’s pretty standard; the usual meat, fruit and vegetable suspects, really.
What do you like to cook?
Since my student days, I’ve been perfecting the ‘one-pot wonder’ (mostly to save the washing up). I’ve made a few mean soups and curries in my day and lately have been leaning towards a Mexican chicken and black bean stew.
What do you look for in a menu?
I don’t like novelty for the sake of it, but I always like to see something with imagination, whether that’s a unique fusion combination or something quirky that the chef personally swears by. I’m always suspicious of anywhere with a massive menu of multiple cuisines – doesn’t exactly scream “fresh”.
What does Jacob Weber do for fun?
I try to stay reasonably fit and active, and that might include anything from going to the gym during the week to hiking and wakeboarding at weekends. On other weekends, however, I might pull off the party trick of staying perfectly horizontal for hours while bingeing Netflix or playing Red Dead Redemption 2.
Something people might not know about you:
I have Type 1 diabetes, which means I have to inject insulin at every meal, and carefully watch my carbs and sugars. It’s certainly not going to stop me from sampling some of the finest desserts in the city, though.
Favourite place to travel?
I’ve loved being back in Southeast Asia and bouncing around various beaches. Still, I think my all-time favourite destination must be New Zealand.
Stand-out travel story?
I can’t think of one incident in particular – no horror stories, thank goodness – but a memorable time was in New Zealand when I managed to go white water rafting, skydiving and bungee jumping within a two-week period. That was about 14 years ago, and I think my adrenaline levels are still higher than normal.
Scuba diving at night with manta rays in the Maldives comes a close second.
Something readers might not know about The Yum List:
That it is not monetised or sponsored at all – you cannot buy your way to a good review on this site! The food and drink are complimentary, so we can sample several items from the menu to give a well-rounded review. However, we are very clear that “free” food doesn’t mean a free pass for positive commentary.
Something unexpected you discovered with The Yum List:
Quite how interesting and exciting the F&B scene really is in KL, from family-run restaurants to some seriously sexy speakeasy bars. It’s nothing new to say that Kuala Lumpur is a cosmopolitan city and all the rest of it – but I was a little naive to just how many great bars and restaurants of international quality are opening up, even in a very tricky economic climate.
Most memorable Yum List experience:
A ‘Taste of Sabayon’, hosted on behalf of Spain’s most Michelin-starred chef, Martin Berasategui, by his protege Paco Budia. A ten-course tasting menu curated from some of Martin’s most celebrated restaurants, on the 51st floor of the EQ hotel, in full view of the Twin Towers. To be brutally honest, a couple of dishes were underwhelming – but relatively new to the food review game as I am, I couldn’t believe my luck at being there. Let’s just say I couldn’t have considered paying ‘retail price’ for it …
A restaurant/bar worth mentioning, because:
I’ll choose both because they both share one thing in common: celebrating and elevating local favourites.
Copaa in Sri Hartamas gives classic ingredients and comfort foods a contemporary twist, such as Chicken Lobak, Chicken Dumplings and Cold Ramen, and everything is thoughtfully paired with quality wine.
Jann by Four Points by Sheraton Kuala Lumpur is a beautiful bar in the heart of KL’s historic Chinatown. Every cocktail tells a story about the colourful streets and the fascinating characters who have lived there. From hawthorn flakes to Horlicks, ginger and sesame to egg tarts and jasmine tea-infused caramel – masterfully mixed with top-shelf liquor, obviously – it’s a very pleasant stumble down memory lane.
Pet travel peeves:
That moment when the plane lands – and every single passenger is immediately on their feet and shoving into the aisle before we’ve even finished taxiing to the gate.
Collecting my luggage before someone who has just barged past me on the plane is one of life’s small pleasures.
What are you listening to/ reading/ watching at the moment?
I’m looking for something to get stuck into now that Better Call Saul has finished. In the meantime, a friend and I are working through several Netflix cooking shows, from Hell’s Kitchen to the Ultimate Braai Master. It’s better than Love Island, at least.
One of your favourite books/ movies/ music of all time?
Shantaram, by Gregory David Roberts. (No, not the Apple TV series; the book it’s based on.) A fascinating and compelling story, beautifully written, about a convict who escapes maximum security prison in 1980 and flees to the Bombay underworld – where the real adventure begins. It’s vivid, violent, and doesn’t shy away from some hard philosophical truths.
Read some of Jacob Weber’s articles on The Yum List here, and stay up to date with the latest gourmet happenings around Malaysia here and here.
Oh? You have a male writer too? Interesting! Yes, New Zealand is a great place to be!