Erica Tan – Chef & Co-owner Hygge Dining & Bar, Penang
In this interview, Erica Tan, chef and co-owner of Hygge Dining & Bar and Er Yi Tai, shares her growth in the industry and future plans for the restaurant and bar.
What do you do?
I wear many hats! I am the chef-owner of Hygge Dining & Bar and Er Yi Tai, both of which are part of the Hygge Group. I’m involved in every aspect of our restaurant and gastro bar, including menu creation, kitchen operations, business management, and customer relations. It’s a dynamic role that keeps me on my toes, and I absolutely love it.
How did you get into the industry?
My journey into the culinary world was sparked by a deep love for food and a desire to share that passion with others. I started out helping in my family’s kitchen, learning traditional recipes from my grandmother. After SPM, my family pushed me towards accounting, so I spent a few years in the corporate sector. But it wasn’t for me, so I decided to follow my passion and trained at a top restaurant in Kuala Lumpur. This led to the founding of Hygge Dining & Bar and later Er Yi Tai. My culinary style blends international flavours with Malaysian tastes, inspired by my travels.
What food memory from your childhood stands out?
My grandmother’s cooking has always inspired me. One vivid memory is her blend of cincalok (fermented shrimp), calamansi juice, and thinly sliced shallots poured over rice. The flavours of my grandmother’s Peranakan home-cooked food were vibrant and unique. This taste has stayed with me and influences my cooking to this day.
What’s the best/worst part of your job?
The best part of my job is seeing the pure joy on people’s faces when they taste the food I’ve prepared. It’s incredibly rewarding. The worst part, however, is the time it takes me away from my family, especially my son. Being a single mom and a chef is a tough balance to maintain.
What’s one of your favourite food and beverage pairings?
Oysters and Champagne – it’s a classic pairing that never goes wrong. The briny, fresh taste of oysters paired with the crisp, bubbly Champagne is simply perfection.
Share a memorable or surprising moment from your early days in the kitchen.
As a trainee, I once reached into my pocket to grab a bunch of keys but pulled out a peeler instead. It slipped, and I ended up cutting myself quite badly, needing stitches. It was a painful lesson in always knowing what’s in your pockets!
The perfect day off would be…
Spending time with my son, taking him to explore new foods and flavours. It’s our little adventure, and it’s so much fun to see his reactions and share those moments with him.
A day in the life of Erica Tan is…
My day starts with a jog to clear my mind, followed by getting ready for the day’s work. I handle supplier runs, administrative tasks, and kitchen prep. My only full meal is usually around 3:30 PM, before the dinner service rush. After closing, we have a team discussion to review the day and find ways to improve. Finally, I unwind with a bath and a couple of glasses of wine before bed.
What does Erica Tan do for fun?
I love travelling and trying local cuisines. It’s a fantastic way to find inspiration for new recipes and to understand different cultures through their food.
What would you like guests to know about Hygge Dining & Bar?
Hygge Dining & Bar is designed for the whole family. Our menu features dishes that cater to both young and old, blending new, travel-inspired flavours with familiar tastes. It’s a cozy, welcoming environment where everyone can find something they love.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
I initially thought being a chef was all about creating delicious food. But I’ve learned it takes a whole team to consistently deliver great dishes to every customer. Teamwork is essential – we rely on each other to handle our stations and support one another. Being mentally strong and self-motivated is also crucial because we can’t always satisfy everyone’s taste buds. Both Hygge Dining & Bar and Er Yi Tai owe their success to the amazing team behind them.
What do you want people to know about being a chef-owner as a profession?
Be prepared to do EVERYTHING – from cooking to cleaning to managing staff. It’s a lot of hard work, but it’s also incredibly fulfilling.
What’s your view on the culinary scene in Penang?
Penang’s culinary scene is highly competitive, but that’s a good thing. Being a food haven, people here are adventurous and willing to try new things, which allows us chefs to be creative and innovative with our offerings.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
At Hygge Group, we are committed to supporting local products and businesses. I believe in investing in our community, even if it means higher costs. By sourcing locally, we not only promote sustainability but also ensure the freshest ingredients for our dishes. Moving forward, I plan to expand our efforts by incorporating more eco-friendly practices, such as reducing food waste and supporting local farmers and artisans. It’s about creating a holistic approach to sustainability that benefits our community and the environment.
What can guests look forward to in the upcoming months?
We are constantly innovating to keep our guests excited and engaged. Recently, we completed a floral-inspired Chef Tasting Menu at Hygge Dining & Bar, where each dish featured a unique flower. Our Chef Tasting Menu currently showcases the rich and diverse flavours of Malaysian and Archipelago cuisine. In the coming months, guests can look forward to even more surprises with our themed tasting menus. We’re constantly exploring new culinary ideas and inspirations from around the world to bring fresh, exciting experiences to our diners.
At our Er Yi Tai gastro bar, we’re focusing on enhancing our offerings of excellent contemporary local cuisine paired with great drinks. We plan to host more events to create a lively and engaging community that takes individuals away from their everyday lives and helps them make new friends and connections.
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