Jason Tan
In this interview, Jason Tan, founder of Wild Kombucha Co Kuala Lumpur, shares his change of careers and how his passion for fermentation first began.
What do you do, and how did you get into the industry?
I am a local producer and supplier of kombucha, a healthy, probiotic-rich tea beverage infused with fruits and florals that imparts all the nutritious qualities and benefits of fermentation.
My passion for kombucha started many years ago while going through a health crisis in eczema. After receiving a SCOBY culture from my brother, I started to make small batches regularly for my own consumption. I noticed my symptoms had subsided over several months. Amidst the oil and gas crisis in 2016, I decided to walk away from my job as a chemical engineer to establish Wild to promote the benefits of Kombucha and fermented foods to fight off against modern-day diseases by healing through the gut.
Share with us an interesting story from behind the scenes.
There was a time when I had tried to infuse peanut butter and jelly into kombucha. The result of that was an explosive geyser that shot right up to my 10-foot ceiling, followed by a towering cascading waterfall of post-kombucha sadness. It took me two hours to clean off everything (including the cemented peanut butter on the ceiling).
What’s a food memory from your travels that stands out?
One that I’m thinking right now (and wishing it was right in front of me) would be the Coconut Yoghurt from Oka’s Bakery in Canggu, Bali. Besides all the digestive benefits, that natural creaminess, rich velvety texture, and cold, refreshing flavour of fresh coconuts were simply unforgettable, especially after a hot day out on the streets!
What’s the best/ worst part of your job?
The best part of my job is that I get to spend almost every day doing something I’m passionate about, which does not feel like a chore to me. I get to be in the driver’s seat, making decisions on how best to steer the ship and getting things done quickly. However, that also comes with sacrifices, like investing long hours each day to ensure operations run smoothly. One of the often-touted benefits of running your own business is the flexibility of time that comes with it – while it’s true to some extent, I regularly find myself working till the wee hours of the night!
What’s your favourite food and beverage pairing?
A triple stacked cheeseburger with kombucha to wash it all down.
What’s one of the wildest things you’ve done behind the scenes?
Experimenting with unorthodox ingredients like garlic, durian and even Chinese mushrooms. Thankfully, no one passed out.
The perfect day off would be…
Hiking in the woods, forest, mountains and camping underneath the stars.
A day in the life of an entrepreneur is…
Firstly, planning the night before to make the most of my time efficiently the next day. Time is limited, and with each day passing so quickly, it is paramount to be organised to make the most out of time. There will be unexpected challenges along the way. It’s always better to look ahead and be prepared than to look back and regret.
Secondly, embracing positivity. It can be difficult to get through the days when life hits with the unexpected with so much going on. Surrounding myself with others that are positive in all circumstances helps to overcome periods of stress. Positivity also comes from a healthy mental state of mind that stems from getting proper exercise, rest and taking some time off!
What does Jason Tan do for fun?
Spending time working out at the gym, cooking a nice meal and retreating back to nature to refuel and recharge.
What’s something you’d like guests to know about Wild?
Civilisation has brought us many benefits that made things safe and comfortable. It has also harmed us by settling into sedentary lifestyles and industrialised diets. Wild reminds us that to live freely, we have to step up and make changes independently, even if it means taking the road less travelled. It isn’t about being crazy, violent or rebellious. It’s about being courageous and stepping out of the comfort zone to do things differently from what most people would do. It’s about loosening the shackles of what civilisation expects us to be.
What’s your view on the kombucha scene in KL?
Kombucha has risen in popularity over the past few years, with many new and upcoming brewers on the scene, which is always exciting to see. While the awareness of kombucha is greater in urban cities, it is still relatively new and unheard of in many parts of the country. However, with healthier living and lifestyle receiving greater media attention and emphasis, especially during the pandemic period, the market for kombucha is expected to grow widely.
What’s in store for you in the upcoming months?
We are planning collaboration efforts and events with our partners and friends. We hope to work with different people across the industry to continuously search for new, unique and seasonal ingredients to develop some interesting flavours to keep things spicy!
Find more interviews similar to this one with Jason Tan here. And, stay up to date with the latest food and beverage happenings in KL here.
Oh? It helps with eczema? My sis has the problem, maybe she can give it a try.
I’ve never tried kombucha. I’m curious what it tastes like.
I still drink apple cider vinegar.
It helps like kombucha, right?