Noor Azful Nizam Mohamad Hanapiah -Kaito

Chef Noor Azful Nizam Mohamad Hanapiah

In this interview, Noor Azful Nizam Mohamad Hanapiah, executive chef and co-owner of Kaito tells of his journey in the kitchen and accomplishments along the way.

What do you do?

I am the executive chef and co-owner of Kaito. I constantly have random ideas for creating new dishes with ingredients I have in my kitchen.

How did you get into the industry?

Twenty-five years ago, I joined a reputable 5-star Japanese restaurant in town as a kitchen helper. Working under a Japanese superior is undeniably pressured and difficult because Japanese are known to be very disciplined and hardworking. But having a strong passion and determination in food and beverage motivated me to go the distance and step myself up. Despite having to be involved in all kinds of kitchen tasks, from cleaning to food preparation for 16 hours a day, my perseverance and passion made it possible for me to climb up to be the head chef from a kitchen helper. My Japanese superior was impressed with my adventurous attitude and versatility in utilizing my food ingredients to innovate new dishes. I have a motto that pushes me to be innovative because I always strive to be the first, and I want to be a trendsetter in the industry.

What’s a food memory from your childhood that stands out?

My mother is of Thai parentage, and to me, she cooks the best Thai Malay food, which has carved the best food memories in my life.

What’s the best/ worst part of your job?

I am blessed to have this talent which I can use to keep creating new dishes. The success in combining Japanese and Spanish elements in my menu creations for one of the Japanese restaurants in town has brought a huge positive impact. I am so thankful that the food I have created is able to mark memories for my customers who have tried them, and to be able to make the customers come back to fulfil their cravings makes me feel so accomplished.

The worst part of my job is being taken advantage of. I left positions not only once but three times due to this issue! After successfully putting in and selling my ideas, also proactively working hard to implement the whole kitchen and operation process for my former employers, I was given empty promises and false monetary incentives. I felt betrayed and depressed, but I am still optimistic about going on.

What’s one of the craziest things you have experienced behind the scenes?

During my yakitori career, the craziest time I had was when groups of customers put orders all at the same time for three straight hours with myself as the solo person taking care of 700 skewers while managing the sequence of the orders.

My perfect day off…

… would be spending quality bonding time with my dear family. My profession as a chef makes it quite impossible to be with my family, especially during the festive seasons. Therefore, I really appreciate and enjoy my time off with them.

A day in a life of a chef….

I always make sure that I am the first to arrive at the kitchen because the smells keep me going and inspire me to be creative. I will cross-check my food inventories with my kitchen team and communicate effectively with my team. I encourage and support my team to step up because I believe I can help unleash new talents by allowing my team to be brave to create dishes based on their personal learnings and experiences.

What does Noor Azful Nizam Mohamad Hanapiah do for fun?

I love extreme sports. When I have a more extended break, I like to go diving and surfing.

What’s something you’d like guests to know about Kaito?

Kaito is the first halal Japanese Fusion restaurant in KL. My guests will be amazed if they ever order something off the menu because I believe I can surprise them.

How has the pandemic changed your perspective or the way you operate?

I understand that the market demand has changed, and I am pivoting to formulate something valuable in the eye of my customers, but I am still able to maintain the quality and the presentation. I have also tried to develop more menus that are delivery friendly.

What’s something you’d like people to know about being a chef?

Being a chef is not only a title but also requires soul, passion and sincerity in the whole process, from procuring to cooking to serving. Hands-on experience and hard work are qualities a chef must have. A head chef must have the skill to be able to multitask and not feel petty, even if cleaning tasks are required. Respecting all the kitchen staff and treating them equally is very important.

What’s your view on the food and beverage scene in Kuala Lumpur?

The F&B scene in KL has evolved tremendously over the last five years. I am thrilled to see that we have many young talented chefs innovatively using various elements in the food they want to present. Of late, I have seen many recipes using local ingredients. I am proud because the new generations are versatile in using local ingredients to create special dishes.

What practices do you currently implement towards social responsibility?

In Kaito, we have allocated a portion of our revenue to give to the needy without prejudice.

Read more interviews such as this one with chef Noor Azful Nizam Mohamad Hanapiah here, and stay up to date with the latest gourmet and travel recommendations here and here.