A Night with a “Phantom” Dinner

The hospitality students and lecturers of the School of Hospitality, Tourism and Leisure Management, Sunway University College presented an edgy fine dining event featuring “molecular gastronomy”. This is a new cuisine movement that has emerged from some of the world’s top restaurants, El Bulli, Piere Gagnaire, the Fat Duck and Alinea. The cutting edge cuisine applied physics, chemistry and biology in the preparation of an unforgettable dinner showcasing techniques like edible airs, espumas, spherification and gelification.

Students were the actors of “Phantom” as they served the courses

The spectacular six course dinner began with a brioche followed by appetizers featuring flowers, leafs and pods and a deconstructed French onion soup. The main courses were braised wagyu beef with foie gras and slow cooked salmon on a bed of pureed edamame. A mangosteen sorbet refreshed the palate and set a blank canvas for the enjoyment of two desserts skillfully prepared, a passionfruit mouse with a macaroon and Valrhona chocolate in 5 textures with rhubarb. There was a choice of a shaken spicy mango cocktail or green tea and lime mocktail.

Students plating the main course

The food was dramatically presented and was a treat not only for the tastebuds but for the eyes. The experience was, as touted by experts on avant garde gastronomy, a theatrical experience with the diners as the audience, the food as the presentation and the chefs and waiters as actors. Indeed some of the service staff were dressed as “phantoms”. The understated yet tastefully decorated restaurant strewn with red rose petals was the stage set.

Ms Anisha Chai, Head of the School of Hospitality, Tourism and Leisure Management said “I’m very proud that our students and lecturers are able to work together in an event that highlights an unconventional cuisine seldom encountered by hotel management students. It is eye opening and will add to their learning experience”.

A student involved in the shaken cocktail preparation

Students prepared the dishes and were involved in the dining room service under the watchful eyes of Head Chef Patrick Siau and F & B Coordinator Daniel Chong. The degree students contributed in the planning and organisation of the event while the diploma students were involved in the production aspects. The DiningRoom@Sunway is a fine dining training restaurant that is open for lunch only on Tuesdays to Fridays during the semesters and dinners occasionally. The restaurant is open to the public. For reservations and enquiries please call 74918622 Extn: 8510.