To flavor his food, Andrian Ishak does not rely on mundane things such as spices; instead, he breaks the sound barrier to alter taste. This is merely one of many examples of how the self-taught, award-winning chef uses scientific techniques to usher traditional Indonesian food into the world of contemporary dining. Opened in 2012, the reservation-only Namaaz Dining is the first molecular gastronomy restaurant in Indonesia (although Andrian will prefer to use the more accurate term “molecular cooking”). Andrian doesn’t consider himself a cook, but a craftsman who “expresses his creativity through food”. Driven by passion and curiosity, Andrian sold his electric guitar to open the restaurant, where he produces playful food pairings that amazes the senses. Expect the unexpected at the 28-seat restaurant, such as the cryogenic and photogenic version of spiced fish in banana-leaf wrap, or the explosive Explodeng that combines podeng ice’s sweet fillings with nitro-pressurised chocolate espuma. In 2017, Andrian held a one-day fine-dining special for kids inspired by Disney Pixar’s Coco movie, hoping to spark in them a similar fascination for cooking. In April 2018, he presented “Sonic Seasoning”, with higher pitches sharpening sweet and sour tastes, while lower pitches strengthened bitterness.