SHAKEN, NOT STIRRED

Augustman checks out the newly-opened Black Tap chain in Sunway Resort Hotel

- STUART DANKER

I’M STOOD UNDER a black ceiling, bathed in neon glow from the lights on the equally black wall, shaking hands with Chris Barish, dressed in all black. It’s a fitting theme, seeing as to how we’re in the international restaurant chain Black Tap.

And a handshake seems like the perfect way to kick things off, seeing how Barish had made his mark in the F&B world with his special shakes. Specifically, Crazyshakes.

Already, my friend is finishing off one such shake – the Sweet ‘N Salty – and we haven’t even started the interview yet. “That’s great,” Barish says, nodding at the empty mug that once held a peanut butter shake topped with liquid chocolate and caramel. “That shows that we’re doing the right thing.”

Doing the right thing, in this case, means putting out delicious food, providing the utmost quality, and making sure that the brand remains consistent over all else. It’s a tough ask, aiming for consistency across several timezones, but Barish and his wife Julie Mulligan seem to make it work.

“My wife is great with details,” Barish says, “and she does it so well. She’s the one that plans right down to the tiniest things. I’m more of the big picture guy.”

And if you’re wondering what level of detail this entails, let me paint you a picture. The first ever DJ that Barish had hired during the turn of the millennium (read: Barish used to run nightclubs) still works for him today, and he handles all the music programming.