There’s a captivating approachability to Chef James Won, the dynamic force behind Malaysia’s rise as a culinary powerhouse. This elusive quality, delightfully articulated through his warm, inviting, and enthusiastic demeanour, is augmented by Chef Won’s impeccable precision, unwavering commitment to excellence and meticulously honed culinary artistry.

Years of training in some of France and Japan’s most revered Michelin-starred kitchens have undeniably shaped his robust gastronomic acumen, propelling both Chef Won and Malaysian cuisine onto the global stage. This remarkable fusion of disciplined intuition, patient precision and craft that enthusiastically embraces tradition and innovation, celebrating the depth of local flavours and joy of international influence, has garnered him international acclaim and numerous accolades, firmly pinning iconic institutions like Shin’Labo by James Won onto the gastronomic world map.

Personal heartland of culinary excellence

But at the heart of these remarkable achievements lies something even more intrinsic, profoundly personal, and surprisingly familial that infuses Chef Won’s culinary essence. Malaysia’s sole recipient of the prestigious Knighthood conferred by Ordre du Mérite Agricole as well as the esteemed Ordre des Coteaux de Champagne – imbues his craft, and every dish he conjures up, with a secret ingredient far more resonant than any technique: Chef Won cooks from the heart, a trusty method tracing back to his grandmother’s fragrant kitchen.

“She was my first muse,” Chef Won smiles. “She ignited my passion for cooking by showing me the beauty of simple, authentic flavours.” It was at her side that the culinary trailblazer learned the foundational principles that still guide him today: honouring nature, respecting tradition, and never compromising on quality. And, perhaps most importantly, it was Chef Won’s grandmother who instilled in him that vital element that elevates cooking to an art form. “Passion is the best MSG for any dish,” he says.

Today, this layered legacy of authenticity and culinary joie de vivre permeates every aspect of his practice, yielding a particularly distinct “confluence of organic sculpturing and expression of emotive painting, cultural heritage and ideology.”

“I see food as art and nature’s own sculpture,” Chef Won explains. “Each ingredient is chosen for its unique form and flavour. I shape these elements with precision, letting their natural beauty shine.” This philosophy, cultivated over years of dedication, is evident in dishes like his signature Tropical Reverie. The base of Tuak and coconut-infused rice is gently topped with tropical vegetables and microgreens, all meticulously assembled to emulate nature’s organic geometry. All components are sculpted with exceptional clarity of intent, producing an extraordinary edible landscape that embodies the notion of fine dining at its finest.

But the belief that every dish has the potential to be exceptional when crafted with passion and precision wasn’t forged in a Michelin-starred establishment. This realisation came to Chef Won in a much more relatable setting.

The art of enhancing the ordinary

“KFC is a fond childhood memory where a simple affordable meal created my first glimpse into bold, accessible flavours,” he admits, warm smile lighting up his face. “It showed me that fine dining that I create today isn’t only reserved for upscale settings – it starts with elevating humble ingredients and memories.”

This early encounter sparked a crucial curiosity into how to transform the humble into the extraordinary, while the delicious tomato and chilli sauce served alongside the main dish became a constant reminder of the power of extra ingredients. “Layering flavours and adding thoughtful accents can transform a simple meal into a memorable experience,” Chef Won explains.

This seemingly simple lesson – the art of enhancing the ordinary – remains essential to his approach today, driving a relentless pursuit of dynamic, multidimensional flavours, a quest that’s led him to the forefront of what’s now recognised as Modern Malaysian cuisine.

Dynamic dichotomy of Modern Malaysian

“It’s the perfect balance of tradition and innovation,” Chef Won describes his country’s invigorating culinary landscape. “It honours our rich heritage while embracing global influences.”

His ventures, Shin’Labo by James Won and MeatMore, are poignant embodiments of this culinary personality. At the Kuala Lumpur-based Shin’Labo, Malaysia’s indigenous flavours fuse with contemporary methods, French influences, and the measured artistry of Japanese craft. At the same time, MeatMore reimagines the classic indulgence of meat dishes with a distinctly modern sensibility. “French culinary techniques add precision and refinement, while Japanese influences emphasise simplicity and balance,” Chef Won explains. “Together, these elements define Modern Malaysian cuisine as both a celebration of our roots and a bold step into the future.”

This authentic dichotomy of Modern Malaysian – a bold blend of tradition and innovation – is reiterated not only in Chef Won’s culinary practice, but also in the environment where he brings his imaginative creations to life. “My workspace reflects my craft and my style,” he shares. “I believe that every tool in my kitchen should embody both exceptional functionality and a refined aesthetic. When selecting appliances, I seek those that not only perform flawlessly but also inspire creativity and precision.”

He points to the Gaggenau oven – his favourite appliance – as an example of design that echoes this ethos. The refined fusion of minimalist lines with state-of-the-art technology that ensures intuitive control and optimal performance has long embodied Gaggenau’s signature synthesis of innovation and tradition, the same duality galvanising the dynamic landscape of Modern Malaysian cuisine.

A visionary partnership for a culinary reawakening

From precision engineering and meticulous attention to detail to their forward-thinking approach and commitment to sustainability, Gaggenau’s steadfast dedication to impeccable design has always resonated with Chef Won’s culinary approach. And so, it came as no surprise that, over time, this mutual affinity for excellence flourished into a partnership united by the shared vision to elevate the culinary scene in Malaysia.

Gaggenau’s Inspirational Haus, launched in Kuala Lumpur in October 2024, inaugurated the collaboration, shining global spotlight on the country’s rich gastronomic potential and marking the arrival of a culinary future where precision and creativity seamlessly integrate.

Gaggenau’s Inspirational Haus reaffirms Malaysia’s position as a vibrant hub for modern culinary experiences,” Chef Won says. He adds that thanks to projects like this emerging local talent can push boundaries, refine techniques, gain access to global culinary trends, and contribute to the transformation of Malaysian cuisine while honouring the enduring principles underpinning its long culinary tradition.

Shifting culinary benchmarks

This vibrant manifestation of the burgeoning understanding between Chef Won and Gaggenau paved the way for an even deeper collaboration – Chef Won’s recent appointment as Gaggenau’s First Malaysian Culinary Spokesperson. A natural progression for the like-minded pioneers, this partnership is set to redefine Malaysia’s culinary landscape. “With Gaggenau’s precision and innovative technology backing my craft, we’re not just refining techniques,” Chef Won enthuses. “We’re setting new benchmarks for the entire industry.” 

The enthusiasm surrounding the momentous partnership is palpable. “This is a historic moment for Gaggenau and the entire Malaysian culinary community,” shares Mr. Gary Te, CEO of BSH Home Appliances Malaysia. “We’re absolutely thrilled to welcome Chef James Won as our first Malaysian Culinary Spokesperson. His exceptional talent and relentless pursuit of perfection resonate deeply with our own commitment to delivering unmatched luxury and performance.”

This exhilarating development marks a genuine turning point for the industry, setting the stage for a nurturing environment where culinary creativity and innovation can flourish, fostering a spirit of bold experimentation. Echoing this sentiment, Chef Won wants to encourage emerging chefs to leverage state-of-the-art methods to elevate local ingredients, reinforcing Malaysia’s rise as a culinary powerhouse – and bringing the country’s ‘Boleh’ spirit to the fore.

Culinary awakening of the home kitchen

But the culinary pioneer who got his early lesson in fine dining at a popular family fast-food restaurant appreciates the wide-reaching potential of Malaysian cuisine. He believes the nationwide culinary awakening will start in household kitchens, inspiring home cooks to pursue deliciousness and prepare daily meals packed with nutrition – and seasoned with joy.

“Home chefs play an equally vital role in nurturing our country’s ever-developing talents and families,” Chef Won says. “Ultimately, it’s about sparking a shift where tradition meets innovation, and every kitchen becomes a platform for creative excellence.” And that is, perhaps, the heart of Malaysia’s culinary journey, he says – honouring the roots while fearlessly exploring new culinary landscapes.

Chef Won’s craft embodies this ethos in all its wonderful multidimensionality, spearheading the country’s exciting culinary voyage. Where is he hoping to steer Modern Malaysian cooking next? “I hope to imprint a legacy defined by authenticity, creativity, and excellence,” he says. “By championing a balance between indigenous ingredients and modern methods, I aim to ensure that our culinary tradition continues to evolve and captivate audiences around the world.”

Rooted in centuries of culinary tradition, invigorated by Chef Won’s cosmopolitan acumen, and fine-tuned by centuries of Gaggenau’s precision, Malaysia’s profoundly authentic palette is set to augment the flavour profile of the global gastronomy – and add a lot more excitement to its own dynamic evolution.

Gaggenau
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