Sunway University Students’ Recipe for Success

Sunway University’s Team headed by Patrick Siau, Teaching Fellow and Head Chef together with Soon Pau Voon, Teaching Fellow came out tops in this year’s Food & Hotel Asia (FHA) Culinary Challenge (FCC) in Singapore. The team comprised of students and one Teaching Fellow of Sunway University’s Culinary Arts programme from the Centre for Tourism, Hospitality and Culinary Management (CTHCM) took home 3 golds, 3 silvers and 1 bronze. This is the highest achievement by students from CTHCM.

Twenty year old Evelyn Chung Hui Jin who partnered Low Wai Mun to win the gold in the Class 11, Two to Tango attributed her achievement to, “Support and guidance from my chefs and the great teamwork with my partner”. In this Apprentice Team Competition, two apprentice chefs were required to prepare an appetizer and one hot main course of fish or seafood for four people within an hour.

From left: Low Wai Mun, Evelyn Chung Hui Jin, Lai Weng Choon, Chong Wei Tzeh, Allison Chin Li Jing, Allen Lim Fuye and Queeny Cheong Peg Gie.

In the same category, twenty year old Allen Lim Fuye from Sibu, Sarawak and nineteen year old Lai Weng Choon’s preparation of cod fish with orange-ginger emulsion sauce had them walking away with the silver. “The competition was tough, I had to work hard for the good results”, said Lim while for Lai, the most important learning experience is to “Be patient and never give up”. Evelyn Chung Hui Jin, Low Wai Mun, Allen Lim Fuye and Lai Weng Choon are currently pursuing their Diploma in Culinary Arts at Sunway University.

Twenty four year old Queeny Cheong Peg Gie, currently in her second year of the BSc (Hons) in Culinary Management at Sunway University took home the gold in Class 13, Neptune’s Catch with her preparation of pan fried cod fish with herbs crumble, pumpkin puree, scallop mousselline, prawn tortellini, orange-ginger emulsion, deep-fried kailan, glazed shallot, tomato confit, mushroom foam and sauteed vegetables. ”Even though the presentation of the overall dish is important but the TASTE is the most significant key to score and win a medal”, said Cheong. The Class 13, Neptune’s Catch is a Professional Category where the chef is required to prepare a main course of fish or seafood, western style within an hour for four people.

In the same category Allison Chin Li Jing, in her second year of the Diploma in Culinary Arts took home the silver. “The experience was very tiring but it was worth it!” said Chin who hails from Miri, Sarawak. She plans to continue with her degree after finishing her diploma.

In the Class 14, East Meets West Cuisine category which is also a Professional Category, Teaching Fellow Chong Wei Tzeh took home the bronze.

The judging criteria for all categories include mise-en-place and cleanliness, correct professional preparation and service, presentation, innovation and taste. The challenge is one of the region’s most prestigious international culinary competitions dedicated to the promotion of culinary excellence and the ultimate arena for budding culinary talents from around the world to display their skills and be accredited by a panel of internationally acclaimed judges.

At Sunway University, students are encouraged to take their classroom learning out into the real working environment. Participation in competitions further help students gain better understanding of working independently or in a team, further preparing them for real-work situations.