Mentors, Recognition, Ideology, Atelier of Affinities, Conservation, Teaching, ChefPro.ai, Philanthropy.
Atelier of Flavours.
Brasserie Enfin, Enfin by James Won, Bouchon Enfin, Shin’Labo, MeatMore, BadBoyCooks Diner.
Principles, Launch, Expo 2025 Osaka, Mulu, Kuching Finale, In Motion, Leadership Series, From the Field, The Living Pantry, The Codex.
Krug, Veuve Clicquot, Hennessy, Tapestry Malaysia, Louis XIII, Mortlach, The Macallan, The Balvenie, Glenmorangie, Johnnie Walker Blue, Gaggenau, The Plan, Mepra, BMW, Lotus Arts de Vivre, Sarawak State Government, Taylor’s Culinary Institute.
Press Archive, Press Kit, Films, Speaking.
Conversations, Talks and panels, Masterclasses, Dinners, Notes.
About James Won, Champagne, Cognac, Single Malt Whisky, Culinary Diplomacy, Conservation, Kitchen Atelier, Restaurant Legacy, Education & Mentorship.
Radio, podcasts and interviews, and the points I would stand behind.
On BFM 89.9's Enterprise Explores, with Elaine Boey and Peter Kua, I talked about where AI belongs in a commercial kitchen: keeping a chef's logic in the restaurant, giving back the hours after service, and why the chef still writes the dish.
On BFM 89.9's Enterprise Explores I talked with Elaine Boey about why conservation has to pay its way, who should own Sarawak's food knowledge, and what a business must put in place before it sources from the communities who keep it.
For the Serumpun Leadership Series I asked Maria Porro, President of the Salone del Mobile, Milan, why our society has become so impatient. Her answer began with a walnut tree planted when a daughter was born.
For the Serumpun Leadership Series, Lady Linda Wong Davies, founder and Chairperson of the KT Wong Foundation, on building cultural highways: finding a country's cultural treasures and presenting them so the world can understand them, without diluting them.
Two conversations for the Serumpun Leadership Series, August 2025: H.E. Axel Cruau, former French Ambassador to Malaysia, on how France made gastronomy a global culture, and Tan Sri Rafidah Aziz, Serumpun's Honorary Patron, on why Sarawak's target must be global.
Three short conversations with Professor Gerard Bodeker, Serumpun Sarawak's scientific advisor, for the Serumpun Leadership Series: what the word serumpun means, why food and medicine are two sides of one plant, and why Sarawak's superfoods must be scaled with consent and the right tools.
My own three conversations for the Serumpun Leadership Series: why reconnecting with our roots is the answer for conservation, why food is our truest memory, and why I think of myself as a composer rather than a creator.
On the Chew On This podcast, the food writer Tien Chew asked me whether luxury dining can go too far. We talked about what luxury means, why I let cooks make mistakes, what caviar and truffles are worth, and how far Malaysian food still has to go.
On BFM 89.9's Open For Business I told Freda Liu why the pandemic made me trade a large dining room for a small one, what guests had started to want, what imported ingredients and staffing were costing us, and whether Malaysia was ready for Michelin.
On POW DOWN, the design podcast of the architecture studio POW Ideas, I talked about what clarity means to a chef, how Enfin grew from a brasserie, why forest ingredients can be spoilt by their own success, and how a plate and a room tell a guest where to look.
On BFM 89.9's Enterprise I told Christine Wong how Enfin worked: farm to table from a biodynamic farm, a library of natural ferments, a kitchen of Malaysian cooks, a menu set by the harvest, and why I never take a supplier for granted.
Try Krug Chef's Table, Mortlach, Locally Sauced, Mérite Agricole, Ryoutei, or Serumpun Osaka.
No matches in the archive for this query.
