It’s all happening in Fremantle at the moment; from 10 Nights In Port Festival to a pop-up dry Finnish sauna on South Beach. All these experiences, but what to eat? Well, one of Freo’s latest eateries located inside FOMO dining precinct has got you covered – introducing Yin Yang Wok & Soup Bar.
Yin Yang is a traditional Chinese restaurant with a personalised modern take that boasts an open kitchen, where dishes are served using recipes that have been passed down through generations. We chatted to Yin Yang Wok & Soup Bar owner, 22-year-old Eric Ngo about his hospitality venture.
“Coming from a family of chefs, I knew from a very young age that I wanted to pursue cooking. I’ve always had the vision of one day opening my very own restaurant and serving out amazing dishes just like my parents do,” Eric shares.
“I’ve been cooking in the kitchen from a very early age alongside my parents who’ve been in the hospitality industry their whole lives, 45 years to be exact. Growing up they’ve taught me everything there is to know about Chinese cooking.
“I finally got the opportunity to start building this company at 18 years old. After much trial and error, I settled on ‘Yin Yang’, as I wanted a name that could represent the type and quality of food that we provide.
“Our philosophy at Yin Yang is to provide a balance of all flavours within our dishes so that customers have an overall memorable experience. The chefs are Phillip Ngo, Kevin Wu and myself – we share a combined 30-plus-years of experience in the kitchen,” Eric continues.
On Yin Yang’s menu you’ll find fare with the likes of delectable laksas, punchy char kway teow, and mee goreng that will have you travelling through the dimensions unknown. Eric’s proclaims that his laksa is different from the rest, as Yin Yang use their very own house-made laksa paste which incorporates fresh lemongrass, shallots, galangal, shrimp paste, dried shrimp and a secret blend of spices – all slowly sautéed in oil to bring out the natural aromas.
“The paste is then combined with our house-made broth that has been slowly simmered for two hours, and finished off with creamy coconut milk. The broth is then served with bean sprouts, mint, egg and fresh noodles and a choice of protein,” Eric notes.
As for Yin Yang’s char kway teow, the recipe has been passed down through a multitude of different generations in Eric’s family, and utilises locally sourced ingredients with the highest of quality.
“Through many years of trial and error, I’ve tweaked this family recipe to provide the perfect balance of sweetness, savouriness and smokiness in our char kway teow,” Eric comments.
A wide variety of gluten-free options are up for grabs too, and vegans are also carefully considered as most of Yin Yang’s sauces and pastes are inherently plant-based to be as inclusive as possible, with offerings that include Singapore noodles, mee goreng, and ho fun noodles.
“The inspiration behind Yin Yang was my intense love and passion for food. As someone who loves learning about and exploring new tastes, I wanted to share this passion and exhilaration with the people in the place I grew up in through my dishes,” Eric shares.
“My vision for Yin Yang is to expand towards the eastern states in the near future, and eventually expand globally. This is a big vision, but I strongly believe that our products are special and that we are capable of doing so.
“I hope to provide an environment whereby different generations can come down to bond over great food. Just remember that you’ll always be greeted with a smile at Yin Yang. Expect nothing but good vibes and greater food,” Eric finishes.
All images supplied.