Latest news with #KennethLoo
Straits Times
3 hours ago
- Business
- Straits Times
New university's curriculum combines AI, design thinking and real-world training
Launching in January 2026, Adelaide University – formed from the merger of two universities – aims to equip students with in-demand skills through core subjects across all disciplines Aviation students at Adelaide University can train in a Airbus A320 flight simulator as part of their course. For Singaporeans Mr Boon Ken Wong and Mr Kenneth Loo, their university days in Adelaide laid the foundation for their thriving careers. Mr Wong, who holds a Bachelor of Arts from the University of South Australia, now leads international music strategy for Spotify across Asia-Pacific, identifying emerging music trends across the region. Mr Loo, who earned a Master of Business Administration from the same university, brings his business expertise to global tech firm Redis, which powers digital applications used worldwide. These two alumni from the University of South Australia are among many graduates who have gone on to succeed in their respective fields. Their journeys reflect the kind of opportunities Adelaide University seeks to create – a future-focused education that equips students with the skills and experience to excel in a fast-changing global economy. Courses built for tomorrow's workforce Their university – the University of South Australia – and the University of Adelaide announced in 2023 they will merge to become a new institution – Adelaide University. Set to open its doors in Jan 2026, Adelaide University has already earned a place among the world's top 100 universities – ranking 82nd in the QS World University Rankings 2026. This early recognition reflects the strength of its foundation. Formed through the unification of two of Australia's leading institutions, the new university brings together more than 150 years of academic and research excellence. Adelaide University is introducing more than 400 redesigned degrees and 1,500 new courses across high-demand fields such as artificial intelligence (AI), computer science, allied health and aviation. Students will benefit from work-integrated learning opportunities that go beyond the classroom – including industry placements, simulated experiences, start-up incubators and community-based projects. Facilities such as a financial trading room and an Airbus A320 flight simulator give students hands-on experience from the start. The university will be playing a key role in Adelaide's BioMed City – the largest health and medical research hub in the southern hemisphere. This integrated precinct brings together education, research and public health services. Within the compound, the Adelaide health and medical sciences building spans 14 storeys and houses learning spaces for medicine, nursing, dentistry, public health and health sciences. Students train using facilities such as the Adelaide Dental Simulation Clinic, and gain real-world exposure through community health clinics where they engage directly with patients. Students at Adelaide University can develop clinical skills through practical sessions at its Dental Simulation Clinic. PHOTO: ADELAIDE UNIVERSITY Adelaide University's broader ecosystem includes the Future Industries Institute, which focuses on solving complex challenges in high-tech manufacturing, medical technology, smart energy and sustainable resources. Entrepreneurial students can also tap into innovation incubators such as the Enterprise Hub and ThincLab, which have strong links to Lot Fourteen – a nearby innovation district home to more than 160 start-ups and organisations. To prepare graduates for roles that may not even exist yet, the curriculum incorporates core subjects such as AI fundamentals, data literacy and design thinking – skills that are becoming essential across all industries. With more than 11,000 researchers and staff, and over 7,000 industry collaborators, the new university is dedicated to solving real-world challenges. Its vision is to empower students with lifelong learning and research opportunities that shape not just careers, but communities. Elder Hall, a concert and performance venue located in the heart of Adelaide University's campus. PHOTO: ADELAIDE UNIVERSITY Breakthrough innovations at Adelaide University From space law to shatterproof mirrors, the foundation institutions behind Adelaide University have laid the groundwork for innovation that will continue into its next chapter: Responsible AI Research Centre The university is home to one of the region's newest research hubs focused on ethical and effective AI, helping industries build smarter, safer technologies – from automation to productivity tools. Drones for pandemic detection At the height of the Covid-19 pandemic, researchers from the university's foundation institution worked with industry partners to create drones capable of detecting symptoms remotely, combining AI, health tech and public safety. Harnessing coastlines for clean energy Researchers are advancing offshore renewable energy solutions by tapping into Australia's natural geography to support the clean energy transition. Legal frameworks for space conflict Adelaide University is co-leading the development of the world's first legal text on warfare and conflict in outer space – helping shape policy in a previously unregulated domain. World's first shatterproof mirror Engineers helped develop an unbreakable mirror – a major advance in materials science with applications in healthcare, transport and design. A place to live and make an impact Adelaide's appeal extends beyond academics. Ranked 9th in the world for liveability , the city offers a high quality of life – combining safety and affordability with a vibrant food and arts scene. International students can look forward to a wide range of merit-based scholarships and awards. On-the-ground support is also available through groups such as the Adelaide University Singapore Association, which helps Singaporean students settle in and thrive in their new environment.
![Hong Kong-developed EXOTICA UMAMI [EX M] challenges century old cooking traditions with breakthrough flavour enhancement technology](/_next/image?url=https%3A%2F%2Fthesun.my%2Fbinrepository%2F1200x800%2F0c0%2F0d0%2Fnone%2F11808%2FKTDX%2Fdsc03869_5487921_20250731153822.jpg&w=3840&q=100)
![Hong Kong-developed EXOTICA UMAMI [EX M] challenges century old cooking traditions with breakthrough flavour enhancement technology](/_next/image?url=https%3A%2F%2Fthesun.my%2Fbase-portlet%2Fwebrsrc%2Ftheme%2Fcd4a70216d4aca0205645ef1eea001da.png&w=48&q=75){kind=small}
The Sun
31-07-2025
- Business
- The Sun
Hong Kong-developed EXOTICA UMAMI [EX M] challenges century old cooking traditions with breakthrough flavour enhancement technology
HONG KONG SAR - Media OutReach Newswire - 31 July 2025 - The revolutionary multifunctional sauce EXOTICA UMAMI (known to Chinese speakers simply as 'EX M') continues to win admirers and astound veteran chefs with its versatility, flavour,texture and remarkable time and money-saving capabilities. At another groundbreaking introduction event on July 30, presented at the New World Millennium Hong Kong Hotel, top Hong Kong chefs once again demonstrated the new seasoning and cooking sauce's ability to generate intense, rich flavours and sometimes tenderise proteins—with results that challenged conventional culinary wisdom, showing how EXOTICA UMAMI can challenge culinary norms, improve dining experiences while potentially optimizing restaurant budgets. THE IMPOSSIBLE TASK: USING FROZEN CHICKEN TO CHALLENGE FRESH Star Chef Kenneth Loo pushed EXOTICA UMAMI to its absolute limits, taking on the extraordinary challenge of using EX M sauce in a carefully developed recipe to vacuum marinade and poach frozen chicken in direct comparison to a blind test using fresh chicken with soy sauce. In Hong Kong, using fresh chicken for soy sauce chicken is a deeply rooted practice driven by culinary tradition, as the meat needs to remain succulent while the skin takes on a shiny, flavourful finish. Fresh chicken—not frozen—is generally used because it retains natural moisture, has a tender texture, and absorbs marinade better due to its intact cell structure, resulting in juicier, more flavourful meat with a glossy, appealing skin. Frozen chicken releases excess water, has damaged cell structure, and may develop a mushy texture, reducing marinade absorption and diluting flavour while creating a drier and tougher texture when cooked. The results were nothing short of revolutionary, defying traditional belief. The consensus was that the frozen chicken marinated in 'EX M' delivered a depth of flavour far more captivating than any standard soy sauce. Not only was the skin colour deeper and much more appealing, but the inherent ingredients in EXOTICA UMAMI—such as thyme and other fermented ingredients—delivered a more complex taste, dramatically enhanced juiciness and comparable texture to fresh chicken, even when the chef experimented with frozen chicken. BUDGET BEEF RIVALS PREMIUM WAGYU Moving onto the second demonstration, New World Millennium Hong Kong Hotel Executive Chef Gary Wong personally conducted an ambitious test: grilling US Ribeye steak using EXOTICA UMAMI versus M5 Wagyu Ribeye without the sauce, directly challenging the perceived superiority of premium ingredients. M5 Wagyu Ribeye, which costs approximately double that of US Ribeye, supposedly is characterised by exceptional intramuscular fat, resulting in a rich, buttery texture and a velvety, melt-in-the-mouth feel. Its fine marbling enhances tenderness and juiciness, with low-melting-point fat that should contribute to a much more luxurious bite compared to the more budget type US Ribeye Steak. Once again, the results defied expectations and challenged industry assumptions. The consensus among the distinguished guests and professionals was that the US Ribeye through a few minutes of direct drizzling with 'EX M' sauce in the grill made it have comparable texture in quality to the Wagyu and being equally—or more—succulent, rich and juicy than the far more expensive Wagyu. RENOWNED ITALIAN CHEF ENDORSES Also attending the demonstration was Italian chef Paolo Monti of acclaimed Wan Chai trattoria AMA. The Rome native took particular interest in EXOTICA UMAMI after learning the sauce draws inspiration from Garum, the 2,000-year-old Roman marinade. Instead of fish in Ancient Garum, creator Dan Gan developed this modern innovative alternative for salt, soy sauce and MSG using the concept of pork as the foundation. Chef Monti demonstrated a sophisticated new dish of grilled pork neck with mashed potatoes, seasoned and vacuum marinated with EXOTICA UMAMI. The refined dish captivated everyone in attendance, showcasing the sauce's remarkable flexibility for use in authentic Italian cuisine. Chef Monti confirmed his professional endorsement: 'I respect Exotica Umami for not overpowering the original taste of the main ingredients while boosting savouriness, flavours and depth—something many other seasoning products fail to achieve.' Chef Monti announced he will be serving his new pork neck dish on AMA's menu from August 1. EXOTICA UMAMI INNOVATIVE DISHES LAUNCHED ONE AFTER ANOTHER Through this comprehensive series of chef workshops and exploration of EXOTICA UMAMI, it has become evident that the sauce delivers revolutionary, game-changing effects for enhancing dishes while achieving substantial time and cost savings. More hotels and eateries are adopting this breakthrough to their competitive advantage. In addition to Chef Monti's announcement of his new dish, New World Millennium Hong Kong Hotel's Sagano will serve Exotica Umami EX M Teppanyaki beef on their à la carte menu starting 1 August to give customers a different feel. Chef Cheuk will also launch EX M Poached Chicken at New World Millennium's Tao Li as part of their reinvented Chinese 'Siu Mei' specialities from August 1, joining the successful EX M Char Siu, which he created and shared with overwhelming positive feedback during the June 30 workshop. Industry professionals praised his version of the local pork char siu as comparable to Spanish pork char siu—a significant achievement in flavour and texture elevation. About EXOTICA UMAMI This all-in-one multifunctional cooking sauce and natural type flavour enhancer has emerged as a genuine game changer for the food industry. The consensus confirms that EXOTICA UMAMI makes food demonstrably more succulent and juicy while contributing its own distinctly addictive taste profile. In numerous applications, the sauce can further tenderise meat and produce. This extraordinary ability to simultaneously add flavour and improve texture saves professional kitchens significant time and money. The revolutionary alternative for salt, soy sauce and MSG was invented in Hong Kong by food visionary Dan Gan. Inspired by ancient Roman culinary heritage, it was developed and perfected at Gan's Exotica Gelatea Restaurant through an unexpected journey. When his chef quit, Gan the proprietor was compelled to take over kitchen operations. Determined to elevate his food quality, he created a marinade to add directly to his burger while grilling. The transformative results helped earn recognition on the prestigious 'Ranked: the world's best burgers' list by UK platform Lovefood. To further refine his revolutionary seasoning sauce, Gan temporarily paused his restaurant operations. Using a carefully crafted mixture of pork, herb, spice and closely guarded secret ingredients combined with time-tested fermenting techniques, Gan systematically experimented with his sauce to elevate it for fine dining applications. Through this meticulous process, EXOTICA UMAMI ['EX M'] was born. Made in small batches, the unique sauce currently is mainly supplied to the hotel and restaurant industry. Currently, EXOTICA UMAMI maintains exclusive availability to industry professionals and is not actively sold in retail. However, EXOTICA UMAMI can be purchased at the JW Marriott e-shop and at Towngas Cooking Centre in Causeway Bay for non-industry professionals. For more information or details about the sauce or purchasing arrangements, contact: info@ More information can also be found at
![Hong Kong-developed EXOTICA UMAMI [EX M] challenges century old cooking traditions with breakthrough flavour enhancement technology](/_next/image?url=https%3A%2F%2Fwww.malaymail.com%2Ftheme_malaymail%2Fimages%2Fmalaymail%2Fog-image.png&w=3840&q=100)
![Hong Kong-developed EXOTICA UMAMI [EX M] challenges century old cooking traditions with breakthrough flavour enhancement technology](/_next/image?url=https%3A%2F%2Fall-logos-bucket.s3.amazonaws.com%2Fmalaymail.com.png&w=48&q=75){kind=small}
Malay Mail
31-07-2025
- Business
- Malay Mail
Hong Kong-developed EXOTICA UMAMI [EX M] challenges century old cooking traditions with breakthrough flavour enhancement technology
Revolutionary Cooking Sauce Defies Culinary Logic: Frozen Chicken Rivals Fresh, Budget Beef Rivals Premium Wagyu TASTE CHALLENGE (FRESH) SOY CHICKEN VS (FROZEN) EX M POACHED CHICKEN TASTE CHALLENGE EXOTICA UMAMI GRILLED US RIBEYE VS GRILLED M5 WAGYU RIBEYE HONG KONG SAR - Media OutReach Newswire - 31 July 2025 - The revolutionary multifunctional sauce EXOTICA UMAMI (known to Chinese speakers simply as "EX M") continues to win admirers and astound veteran chefs with its versatility, flavour,texture and remarkable time and money-saving another groundbreaking introduction event on July 30, presented at the New World Millennium Hong Kong Hotel, top Hong Kong chefs once again demonstrated the new seasoning and cooking sauce's ability to generate intense, rich flavours and sometimes tenderise proteins—with results that challenged conventional culinary wisdom, showing how EXOTICA UMAMI can challenge culinary norms, improve dining experiences while potentially optimizing restaurant Chef Kenneth Loo pushed EXOTICA UMAMI to its absolute limits, taking on the extraordinary challenge of using EX M sauce in a carefully developed recipe to vacuum marinade and poach frozen chicken in direct comparison to a blind test using fresh chicken with soy sauce. In Hong Kong, using fresh chicken for soy sauce chicken is a deeply rooted practice driven by culinary tradition, as the meat needs to remain succulent while the skin takes on a shiny, flavourful finish. Fresh chicken—not frozen—is generally used because it retains natural moisture, has a tender texture, and absorbs marinade better due to its intact cell structure, resulting in juicier, more flavourful meat with a glossy, appealing skin. Frozen chicken releases excess water, has damaged cell structure, and may develop a mushy texture, reducing marinade absorption and diluting flavour while creating a drier and tougher texture when results were nothing short of revolutionary, defying traditional belief. The consensus was that the frozen chicken marinated in "EX M" delivered a depth of flavour far more captivating than any standard soy sauce. Not only was the skin colour deeper and much more appealing, but the inherent ingredients in EXOTICA UMAMI—such as thyme and other fermented ingredients—delivered a more complex taste, dramatically enhanced juiciness and comparable texture to fresh chicken, even when the chef experimented with frozen onto the second demonstration, New World Millennium Hong Kong Hotel Executive Chef Gary Wong personally conducted an ambitious test: grilling US Ribeye steak using EXOTICA UMAMI versus M5 Wagyu Ribeye without the sauce, directly challenging the perceived superiority of premium ingredients.M5 Wagyu Ribeye, which costs approximately double that of US Ribeye, supposedly is characterised by exceptional intramuscular fat, resulting in a rich, buttery texture and a velvety, melt-in-the-mouth feel. Its fine marbling enhances tenderness and juiciness, with low-melting-point fat that should contribute to a much more luxurious bite compared to the more budget type US Ribeye again, the results defied expectations and challenged industry assumptions. The consensus among the distinguished guests and professionals was that the US Ribeye through a few minutes of direct drizzling with "EX M" sauce in the grill made it have comparable texture in quality to the Wagyu and being equally—or more—succulent, rich and juicy than the far more expensive attending the demonstration was Italian chef Paolo Monti of acclaimed Wan Chai trattoria AMA. The Rome native took particular interest in EXOTICA UMAMI after learning the sauce draws inspiration from Garum, the 2,000-year-old Roman marinade. Instead of fish in Ancient Garum, creator Dan Gan developed this modern innovative alternative for salt, soy sauce and MSG using the concept of pork as the Monti demonstrated a sophisticated new dish of grilled pork neck with mashed potatoes, seasoned and vacuum marinated with EXOTICA UMAMI. The refined dish captivated everyone in attendance, showcasing the sauce's remarkable flexibility for use in authentic Italian cuisine. Chef Monti confirmed his professional endorsement: "I respect Exotica Umami for not overpowering the original taste of the main ingredients while boosting savouriness, flavours and depth—something many other seasoning products fail to achieve." Chef Monti announced he will be serving his new pork neck dish on AMA's menu from August this comprehensive series of chef workshops and exploration of EXOTICA UMAMI, it has become evident that the sauce delivers revolutionary, game-changing effects for enhancing dishes while achieving substantial time and cost savings. More hotels and eateries are adopting this breakthrough to their competitive advantage. In addition to Chef Monti's announcement of his new dish, New World Millennium Hong Kong Hotel's Sagano will serve Exotica Umami EX M Teppanyaki beef on their à la carte menu starting 1 August to give customers a different Cheuk will also launch EX M Poached Chicken at New World Millennium's Tao Li as part of their reinvented Chinese "Siu Mei" specialities from August 1, joining the successful EX M Char Siu, which he created and shared with overwhelming positive feedback during the June 30 workshop. Industry professionals praised his version of the local pork char siu as comparable to Spanish pork char siu—a significant achievement in flavour and texture all-in-one multifunctional cooking sauce and natural type flavour enhancer has emerged as a genuine game changer for the food industry. The consensus confirms that EXOTICA UMAMI makes food demonstrably more succulent and juicy while contributing its own distinctly addictive taste profile. In numerous applications, the sauce can further tenderise meat and produce. This extraordinary ability to simultaneously add flavour and improve texture saves professional kitchens significant time and revolutionary alternative for salt, soy sauce and MSG was invented in Hong Kong by food visionary Dan Gan. Inspired by ancient Roman culinary heritage, it was developed and perfected at Gan's Exotica Gelatea Restaurant through an unexpected journey. When his chef quit, Gan the proprietor was compelled to take over kitchen operations. Determined to elevate his food quality, he created a marinade to add directly to his burger while grilling. The transformative results helped earn recognition on the prestigious "Ranked: the world's best burgers" list by UK platform further refine his revolutionary seasoning sauce, Gan temporarily paused his restaurant operations. Using a carefully crafted mixture of pork, herb, spice and closely guarded secret ingredients combined with time-tested fermenting techniques, Gan systematically experimented with his sauce to elevate it for fine dining applications. Through this meticulous process, EXOTICA UMAMI ["EX M"] was born. Made in small batches, the unique sauce currently is mainly supplied to the hotel and restaurant EXOTICA UMAMI maintains exclusive availability to industry professionals and is not actively sold in retail. However, EXOTICA UMAMI can be purchased at the JW Marriott e-shop and at Towngas Cooking Centre in Causeway Bay for non-industry professionals. For more information or details about the sauce or purchasing arrangements, contact: [email protected] More information can also be found at #ExoticaUmami #Umami #ExM #鮮味 #萬能醬 #萬能烹飪醬料 #萬能調味料 The issuer is solely responsible for the content of this announcement.
