INTERVIEW
FARM TO PLATE
Farm to Plate is a movement that encourages serving local produce that are obtained directly from the farmers. During this two-hour session on Monday, 28th November, we will be introducing cooks and chefs who are supporting this movement, paired together with feel-good presentations for the eyes and tongue. We spoke to two of them, a farmer and a chef, to find out more about what the session will be about.
What sparked the idea behind Farm to Plate?
Kai Yee: We wanted to create awareness of local food production, promote consumption of local produce, and to show how to turn the produce into interesting dishes that anyone can cook.
Julian: This project is the result of brainstorming and collaborative efforts from different parties. We each have a role to play such as Kai Yee introducing and educating participants on Aquaponics, me showing them how easy it is to whip up something healthy and tasty, and Hin Bus Depot for providing such an amazing venue and for believing in such a cause. It really is simple to cook and eat healthy, especially when you know how to plant your own greens.
What do you wish to achieve with this session?
Kai Yee: I wish to bring attention to local food production and to improve understanding of food safety and traceability.
These days, the produce we purchase from the market are mostly imported with limited or no traceability at all. I would like more people to question where the food they consume comes from, how are they produced, and what is the impact to the environment in producing and transporting the produce to end-users. There are a lot of innovative and dedicated local farmers striving to produce safe, quality local produce. I hope more people will source locally grown produce.
Julian: I want to debunk the myth that eating healthy is troublesome, takes too much effort and doesn’t taste good as well as to promote the use of fresh produce at home. I hope that these sessions will empower participants with the knowledge and skills so they too can start a healthy lifestyle and hopefully promote it as well. Eating clean and right is no hassle at all – if you know how to.
What has been your biggest challenge so far?
Kai Yee: I am very fortunate to be working with enthusiastic people like Chef Julian, and the event planners at Hin Bus Depot. They have provided so much support to kick-start this movement. I think the real challenge is in sustaining this movement and how we can create significant influence in the community.
Julian: This is my first time hosting a cooking class and I was a bit nervous at the beginning. I was afraid that I would use cooking jargon or terms used in the kitchen when speaking to participants and I didn’t want to scare them. But after the first session, it all went well. The other challenge was to keep things simple by coming up with simple 2-step cooking methods and recipes but still ensure the wonderful flavours are brought out right.
What’s your favourite food?
Kai Yee: Pasta. Personally, I think it is the perfect fast food. It can be a complete meal with the right pairing of ingredients (carbohydrates, protein, and fibre).
Julian: Tough question! I have plenty. If I have to choose just one, it would be my grandma’s salted fish curry. I love it because with each bite, you feel the love, the patience, the effort. It must be cooked just right. And till this day, even with 5 years of cooking experience, I am still trying to figure out how to get this curry to taste as how grandma did it.
What’s one thing you will never eat in the morning?
Kai Yee: I can't name one thing. It really depends on the mood of the day.
Julian: Durian. I was served this fruit at a breakfast spread at a resort I was staying. I just couldn’t do it. Haha!
Coffee or tea?
Kai Yee: Both! Without milk and sugar.
Julian: Definitely coffee. Long and strong macchiato. Option: strong soy latte with 3 drops of honey.
Kai Yee, as the holder of a Bachelor’s Degree in Marine Science, what sparked your interest in sustainable food production?
It started with a strong interest in food and cooking. When I started to learn more about cooking ingredients, it made me question the way food is farmed and produced. This path exposed me to modern commercial farming, which in many ways is not the most environmentally friendly and sustainable way to farm. This led me to start an Aquaponics venture, which I believe is a realistic way to grow food sustainably and efficiently.
So how does marine science tie in with aquaponics?
In the study of marine science, fundamental principles of ecosystem are taught. An ecosystem includes all the living things (plants, animals and organisms) in a given area interacting with each other and with the non-living environment (weather, soil, water, atmosphere). In Aquaponics, we are essentially trying to establish and balance an ecosystem where fish, plants and microorganisms coexist and provide mutual benefits. I use the knowledge gained from marine science study to applying the fundamental principles of a healthy ecosystem in other fields. Obviously, knowledge gained about fish biology is directly applicable to the fish component of the aquaponics system.
Julian, you’ve worked in various restaurants and cafés in Australia before returning to Malaysia to set up your own café. What made you come back to Malaysia? Why not set up your own café in Australia?
Firstly, I am a proud Penangite and I love my beautiful island. Over the years, Penang has changed and developed so much and I just had to come back and be a part of this revolutionary change. When the time came for me to renew my work visa in Australia, I hesitated because I knew it was time to move back to Penang and bring whatever I have learnt Down Under and marry it with local/Asian dishes.
The food on my menu is fusion inspired with heavy Australian influence. However, I try to shake things up a bit and apply the knowledge and skill gathered and challenge myself to create bolder dishes. When a plate goes out the window, a piece of my heart goes out with it. I believe cooking must come from a place within – customers know this and taste it. That’s what brings them back.
Is there a meaning behind the name “Yella Fork”?
Most restaurants and eateries these days use red, white and blue. We wanted something that would stand out more and showcase our gleaming personalities.
Yellow is a good colour – it’s bright, optimistic and positive, makes you feel happy and welcomed. We all need a fork to dig in to the good stuff –you can use a fork to enjoy a full course meal with ease as compared with a spoon.
Hence the idea of yellow fork – but it wasn’t catchy enough and we went through all the different languages and found Yella, which means yellow in Scottish. And that, ladies and gentlemen is the story of how Yella Fork was named.
And that wraps up our interview with Kai Yee and Chef Julian!
To find out more about Farm to Plate and to register, head over to <FARM TO PLATE>
Kai Yee: We wanted to create awareness of local food production, promote consumption of local produce, and to show how to turn the produce into interesting dishes that anyone can cook.
Julian: This project is the result of brainstorming and collaborative efforts from different parties. We each have a role to play such as Kai Yee introducing and educating participants on Aquaponics, me showing them how easy it is to whip up something healthy and tasty, and Hin Bus Depot for providing such an amazing venue and for believing in such a cause. It really is simple to cook and eat healthy, especially when you know how to plant your own greens.
What do you wish to achieve with this session?
Kai Yee: I wish to bring attention to local food production and to improve understanding of food safety and traceability.
These days, the produce we purchase from the market are mostly imported with limited or no traceability at all. I would like more people to question where the food they consume comes from, how are they produced, and what is the impact to the environment in producing and transporting the produce to end-users. There are a lot of innovative and dedicated local farmers striving to produce safe, quality local produce. I hope more people will source locally grown produce.
Julian: I want to debunk the myth that eating healthy is troublesome, takes too much effort and doesn’t taste good as well as to promote the use of fresh produce at home. I hope that these sessions will empower participants with the knowledge and skills so they too can start a healthy lifestyle and hopefully promote it as well. Eating clean and right is no hassle at all – if you know how to.
What has been your biggest challenge so far?
Kai Yee: I am very fortunate to be working with enthusiastic people like Chef Julian, and the event planners at Hin Bus Depot. They have provided so much support to kick-start this movement. I think the real challenge is in sustaining this movement and how we can create significant influence in the community.
Julian: This is my first time hosting a cooking class and I was a bit nervous at the beginning. I was afraid that I would use cooking jargon or terms used in the kitchen when speaking to participants and I didn’t want to scare them. But after the first session, it all went well. The other challenge was to keep things simple by coming up with simple 2-step cooking methods and recipes but still ensure the wonderful flavours are brought out right.
What’s your favourite food?
Kai Yee: Pasta. Personally, I think it is the perfect fast food. It can be a complete meal with the right pairing of ingredients (carbohydrates, protein, and fibre).
Julian: Tough question! I have plenty. If I have to choose just one, it would be my grandma’s salted fish curry. I love it because with each bite, you feel the love, the patience, the effort. It must be cooked just right. And till this day, even with 5 years of cooking experience, I am still trying to figure out how to get this curry to taste as how grandma did it.
What’s one thing you will never eat in the morning?
Kai Yee: I can't name one thing. It really depends on the mood of the day.
Julian: Durian. I was served this fruit at a breakfast spread at a resort I was staying. I just couldn’t do it. Haha!
Coffee or tea?
Kai Yee: Both! Without milk and sugar.
Julian: Definitely coffee. Long and strong macchiato. Option: strong soy latte with 3 drops of honey.
Kai Yee, as the holder of a Bachelor’s Degree in Marine Science, what sparked your interest in sustainable food production?
It started with a strong interest in food and cooking. When I started to learn more about cooking ingredients, it made me question the way food is farmed and produced. This path exposed me to modern commercial farming, which in many ways is not the most environmentally friendly and sustainable way to farm. This led me to start an Aquaponics venture, which I believe is a realistic way to grow food sustainably and efficiently.
So how does marine science tie in with aquaponics?
In the study of marine science, fundamental principles of ecosystem are taught. An ecosystem includes all the living things (plants, animals and organisms) in a given area interacting with each other and with the non-living environment (weather, soil, water, atmosphere). In Aquaponics, we are essentially trying to establish and balance an ecosystem where fish, plants and microorganisms coexist and provide mutual benefits. I use the knowledge gained from marine science study to applying the fundamental principles of a healthy ecosystem in other fields. Obviously, knowledge gained about fish biology is directly applicable to the fish component of the aquaponics system.
Julian, you’ve worked in various restaurants and cafés in Australia before returning to Malaysia to set up your own café. What made you come back to Malaysia? Why not set up your own café in Australia?
Firstly, I am a proud Penangite and I love my beautiful island. Over the years, Penang has changed and developed so much and I just had to come back and be a part of this revolutionary change. When the time came for me to renew my work visa in Australia, I hesitated because I knew it was time to move back to Penang and bring whatever I have learnt Down Under and marry it with local/Asian dishes.
The food on my menu is fusion inspired with heavy Australian influence. However, I try to shake things up a bit and apply the knowledge and skill gathered and challenge myself to create bolder dishes. When a plate goes out the window, a piece of my heart goes out with it. I believe cooking must come from a place within – customers know this and taste it. That’s what brings them back.
Is there a meaning behind the name “Yella Fork”?
Most restaurants and eateries these days use red, white and blue. We wanted something that would stand out more and showcase our gleaming personalities.
Yellow is a good colour – it’s bright, optimistic and positive, makes you feel happy and welcomed. We all need a fork to dig in to the good stuff –you can use a fork to enjoy a full course meal with ease as compared with a spoon.
Hence the idea of yellow fork – but it wasn’t catchy enough and we went through all the different languages and found Yella, which means yellow in Scottish. And that, ladies and gentlemen is the story of how Yella Fork was named.
And that wraps up our interview with Kai Yee and Chef Julian!
To find out more about Farm to Plate and to register, head over to <FARM TO PLATE>