10 min­utes with...

Epicure - - EPICURE NEWS - ZEN KOH, man­ag­ing di­rec­tor, Fourier In­tel­li­gence

Tell us more about Fourier In­tel­li­gence. We are in the busi­ness of de­vel­op­ment, man­u­fac­tur­ing and mar­ket­ing of med­i­cal de­vices, par­tic­u­larly Neu­rore­ha­bil­i­ta­tion robotic and sen­sor-based de­vices for func­tional move­ment ther­apy. Our ex­oskele­ton tech­nol­ogy is great for stroke and spinal cord in­jury re­ha­bil­i­ta­tion and is be­ing im­ple­mented in clin­i­cal set­tings.

What is the fu­ture for Fourier In­tel­li­gence?

The roles and re­spon­si­bil­i­ties of Fourier In­tel­li­gence are to work on devel­op­ing and pro­vid­ing af­ford­able, ac­ces­si­ble, and clin­i­cally ap­pli­ca­ble tech­nolo­gies to the peo­ple who need it most. We no longer want to be in the sit­u­a­tion where med­i­cal robotics are deemed as nice-to-have; we want to build tech­nolo­gies that can make a real dif­fer­ence, im­prove the clin­i­cal out­comes, and be­come widely adopted.

That is why we are work­ing on launch­ing our new gen­er­a­tion ex­oskele­ton (X2) by end of 2018. Part­ner­ing with the Uni­ver­sity of Mel­bourne, we have formed a Joint Lab work­ing on In­tel­li­gence Robotics and will par­tic­i­pate in the Cy­bathlon 2020 in Zurich. The Cy­bathlon is a com­pe­ti­tion where peo­ple with phys­i­cal dis­abil­i­ties com­pete against each other to com­plete ev­ery­day tasks us­ing state-of-the-art tech­ni­cal as­sis­tance sys­tems, such as bionic as­sis­tive tech­nol­ogy, robotic pros­the­ses, brain-com­puter in­ter­faces and pow­ered ex­oskele­tons.

What’s your favourite com­fort food?

I have a real soft spot for gluti­nous rice. I’ll prob­a­bly eat any­thing that has it. Top on my list will be the Clas­sic Can­tonese Sticky Rice with Chi­nese Sausage and Mush­rooms at Taste Par­adise Ion Or­chard. Un­for­tu­nately, they seem only to serve this dish dur­ing the Chi­nese New Year pe­riod, as the prepa­ra­tion is te­dious.

Tell us about a re­cent meal that im­pressed you.

It will be the WAKANUI Grill Din­ing Sin­ga­pore lo­cated in Ma­rina One. On the first day when we move into our new of­fice at the West Tower, we found this nice restau­rant tucked away at Level 4. We tried the Ocean Beef and WAKANUI Spring Lamb from the Can­ter­bury re­gion in the South Is­land of New Zealand and it was fan­tas­tic. Restau­rant man­ager Hirokazu Itoh’s at­ten­tion to de­tails im­pressed us so much that we booked their pri­vate rooms for our com­pany’s soft launch lunch re­cep­tion.

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