10 minutes with...

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.