Cover Jack Yap and Isadora Chai discusses what innovation and collaboration mean for them and the food landscape
Jack Yap and Isadora Chai discusses what innovation and collaboration mean for them and the food landscape
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Discover what drives innovation and what makes a successful collaboration with celebrity chef Isadora Chai and Jack Yap of Phuture
Innovation in the culinary world has long been the driving force that elevates our gastronomic experiences, transcending cultural boundaries and challenging the status quo. From molecular gastronomy to plant-based meat, from fusion cuisine to edible insects, chefs and food scientists have been experimenting with new ways of creating dishes that are delicious, nutritious and sustainable.
Chef Isadora Chai and Jack Yap are two pioneers in the Malaysian food scene. Chai is the mastermind behind Bistro à Table, a restaurant that blends French and Malaysian cuisines with fine dining flair. Yap is the founder and CEO of Phuture, a company that produces plant-based meat alternatives. Together, they are pushing the boundaries of food and creating new culinary experiences.
For Chai, innovation is a nuanced concept, emphasising the distinction between improvement and creation. She sees innovation as refining the familiar, making it relevant for today.
Above For Chai, innovation is about improving something and making it relevant to today
For Chai, innovation is about improving something and making it relevant to today
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“Innovation is more like improving something. For me, based on my culinary training and background, it’s like picking a dish that I’m most familiar with, improving it, adapting it to the times, changing it a bit to be more relevant today,” she quips.
She is mindful of preserving culinary classics that evoke nostalgia, recognising their significance as timeless reminders of cherished memories, “Some things shouldn’t change because it evokes nostalgia, and you want to return to it. It’s consistent and a reminder of a good memory.”
Read more: From pharmaceutical science to fine dining: Restaurateur Isadora Chai on making the switch
Sustainability represents one of the most prominent facets of culinary innovation. With mounting concerns regarding the environmental impact of food production, the industry is embracing inventive techniques to reduce waste and embrace eco-friendly practices. Yap’s perspective on innovation aligns with the quest for sustainable solutions, especially in plant-based food production. He emphasises the importance of identifying gaps and creating economically viable solutions to upscale production while considering available resources.
Yap also emphasises the value of collaboration within his field, bringing together industry partners to navigate technological advancements and global market trends, all to foster innovation. “Collaboration in terms of technology, in terms of market trends, knowing l global market trends and where does it all fit. And then from there, we consider what we can innovate,” he quips.
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Meanwhile, for Chai, collaboration is akin to a musical jam session. She describes her experiences of “kitchen jamming sessions,” where chefs come together, sharing ideas and techniques, much like musicians creating harmonious melodies. These sessions foster a productive exchange of ideas, enriching the culinary landscape and bringing value to all parties involved.
“It’s like jamming and music. You jam, and then the other person jams, and then you start making big, beautiful music together. You know, hear one solo riff and then the other person joins, and then you start doing it together,” says Chai.
Both Chai and Yap underscore the rewarding aspect of collaboration, where ideas flow freely and culinary artists come together to craft something extraordinary. “It’s not just the food itself, but I think also the process of having fun and coming down to the same level of ‘okay, let’s create something’.
It’s just an exchange of ideas and how that person does something and how we learn from each other,” says Chai. “It brings values to both parties, bringing in any aspects like whatever you define your values are,” adds Yap.
Stay tuned as we continue this three part series in collaboration with Oppo where we speak to six young leaders from various industries discuss their respective approaches to innovation and how collaboration forms the cornerstone of their success.
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Credits
Videography: The Dots Factory
Photography: Chong Jinn Xiung
Sim Wie Boon is the general manager of Tatler Malaysia. Previously the print and digital editor, Sim hails from the land of the hornbills, Sarawak. Sim is now based in Kuala Lumpur and brings more than a decade of experience in the media industry as a journalist and broadcast producer.
As a self-proclaimed geriatric millennial, he appreciates the finer things in life, from savouring a sip of single malt whisky to relishing in the deliciousness of char siew. While reminiscing about the indie-sleaze era, Sim now finds solace in the soothing tunes of ambient music, staying active through running and occasionally succumbing to the addictive world of doom scrolling.
Follow him on Instagram or Threads at @simwb
