Thyme Out Cafe, Chef's Table New Culinary Journey Begins With Papa Jo

 

A new culinary experience is waiting for you at Thyme Out Café, AICB Centre of Excellence: Chef's Table concept. This new culinary campaign brings together a series of celebrated chefs with distinctive cooking styles and the opportunity for diners to taste their unique creations. Thyme Out Cafe begins a seat at the Chef's table journey with Papa Jo as the first chef.  This series runs from August to December 2026, is less about simply putting a famous name on a menu and more about discovering the personality behind the food. Each featured chef will take over the table for a limited period, bringing with them their own influences, techniques and way of looking at food.

IT BEGINS WITH PAPA JO

Chef Johari Edrus – or, as many Malaysians know him, Papa Jo is familiar face to Malaysian food lovers through his time as a judge on MasterChef Malaysia, Papa Jo has spent decades in the culinary world. Yet when talking to him about his cooking, his passion is a class above! What food? Don't call it fusion. For Papa Jo, the word that better describes what he does is “eclectic.”

“My creation is not fusion. It’s eclectic. Eclectic has roots,” said Papa Jo. “Eclectic is derived from the Greek word eklektikos. It describes something that is not limited to a single source, system or style. But it has roots. It is not simply about putting different things on a plate.”

It is a philosophy that feels particularly at home during the Merdeka and Malaysia Day season. Malaysian food itself carries generations of influences, memories and traditions, and Papa Jo’s menu plays with those familiar flavours while keeping their roots very much intact.

A unique rice cooked with a twist: Nasi Bakar Pandan Kangkung Sambal Belacan, for instance, starts with something unmistakably local – fragrant rice wrapped in pandan leaves and grilled for a gentle smokiness, accompanied by kangkung tossed with savoury sambal belacan.

Then things become a little more unexpected. Can you imagine mixing chocolate and sambal? Papa Jo nailed it with Chilean Black Mussels Chocolate Sambal, where plump mussels are coated in aromatic chilli paste with a delicate touch of chocolate, bringing bittersweet depth to the heat.

 

 For something richer and comforting, Daging Salai Cendawan Sisir Masak Lemak pairs tender smoked brisket and delicate split gill mushrooms with creamy coconut gravy, turmeric and aromatic Malaysian spices.

 

Now riding on our local popular King of Fruits, Papa Jo’s table deserves an equally memorable ending, with Lempeng Durian Chocolate Pistachio – his contemporary take on the humble Malaysian lempeng, layered with creamy durian, chocolate and nutty pistachio. This really gives me a total new experience! Initially, I was taken aback: durian and chocolate and pistachio? Well, this mix of Local and Western ingredients does taste delicious indeed. 

Together, the dishes tell the story behind Papa Jo’s idea of eclectic cooking: flavours can travel, evolve and meet something unexpected, but they should still have a sense of where they came from.

MORE THAN A NAME ON THE MENU

From 17 August to 16 September 2026, Papa Jo’s creations will be served at Thyme Out Café, with the set menu available from RM28+, including a choice of chilled juice or iced lemon tea. Selected dishes are also available individually from the à la carte menu.

 But Chef’s Table is intended to go beyond tasting a chef’s food.

 On selected days, Papa Jo himself will be at Thyme Out Café, giving diners the chance to meet the man behind the dishes, watch him in his element and perhaps hear a story or two about the ideas that made their way onto the plate. 

His scheduled Dine & Meet appearances are on 17, 21, 22 and 28 August, followed by 5 and 16 September 2026.

It is this sense of connection that sits at the heart of Chef’s Table – bringing chefs out from behind the kitchen and allowing diners to experience not only what they cook, but also how they think about food.

 And the table keeps growing

 Papa Jo may be the first to take his seat, but he will not be the last.

The Chef’s Table journey continues on 19 September with Chef Muhammad Imran, The Pasta Nerd, recognised for his distinctive striped pasta creations and creative approach to the craft of pasta making.

From 9 to 31 October, Chef Mohd Azizan Shukri, The Culinary Virtuoso, brings more than 30 years of experience in fine dining, Western cuisine and French-inspired gastronomy to the table.

 

November turns towards the flavours of Malaysia’s Peranakan heritage. From 6 to 30 November, Limapulo Baba Can Cook, together with legendary Nyonya Chef Florence Tan, will celebrate the recipes, flavours and culinary traditions that have made Peranakan cuisine such an important part of Malaysia’s food story.

 Rounding off the chef series from 11 to 31 December is Chef Pele Kuah, the IKA Culinary Olympics Stuttgart 2024 Silver Medalist in Restaurant Nation, bringing his distinctive Japanese-inspired Asian cuisine to Thyme Out Café.

 The year-end culinary calendar will also feature the Dessert Champion Competition 2026, presented by Thyme Out Café in partnership with the Gastronomy Association of Malaysia, from 4 to 6 December.

 Different chefs. Different stories. Different ways of approaching food.

But they all share one table. 

And for diners at Thyme Out Café, that means there will always be something – and someone – new to discover.

Chef’s Table featuring Chef Johari Edrus – Papa Jo

 17 August – 16 September 2026

Thyme Out Café, AICB Centre of Excellence,
No. 10, Jalan Dato Onn, 50480 Kuala Lumpur.

 

For enquiries and reservations, call +603-2602 4200, WhatsApp +6011-3532 4120 or email thymeout@stfresources.com.

ABOUT THYME OUT CAFÉ

The Restaurant offers a delightful dining experience, serving a vast selection of local Malaysian and Western cuisines for breakfast and lunch on weekdays and hi-tea on Saturday. Led by seasoned chef, Mohamad Juzaili Shah Abdoll Rani with 22 years of experience under his belt, our culinary team aspires to serve a feast that will whet your appetite and delivers excellence in every bite. Check out Thyme Out Café’s social media pages via Facebook and Instagram for more details on the latest promotions.

ABOUT AICB CENTRE OF EXCELLENCE

Owned and operated by STF Resources Sdn. Bhd., AICB Centre of Excellence is a premier learning, conference and event destination in Kuala Lumpur. Featuring versatile event spaces, modern facilities and a Green Building Index (GBI) Silver Rating, the Centre supports a wide range of corporate events, training programmes and social gatherings. Complementing the venue is Thyme Out Café, an award-winning dining destination recognised for its authentic Malaysian cuisine, exceptional hospitality and commitment to excellence. More details for the facilities and packages can be found at https://www.a-c-e.my/