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.

Sunway CTHCM students bringing K-Pop to a higher level

Leveraging on the K-Pop craze that is taking Asia by the storm, students from the Diploma in Events Management, Centre for Tourism, Hospitality and Culinary Management (CTHCM) Sunway University introduced Korean traditions in a community event titled “희망 Hee Mang” which means “Hope” in Korean, at the Sunway Lagoon Club. The event exposed students to a new learning process in events and exhibitions operations.

London Boys performing the ‘Gangnam Style’ during the event.

Tea Pairing Charity Event with a cause

Sunway University’s Centre for Tourism, Hospitality and Culinary Management (CTHCM) students recently organised The Garden of Light, a tea pairing charity event. The BSc (Hons) in Hospitality Management student saw this as an opportunity to showcase their culinary skills in a professional setting.

Ms Thanuja Ananthan receiving the check worth RM 6,000 from Ms Anisha Chai Mee Fong, Head of CTHCM (centre) while a student (right) looks on.

A worldly experience for Sunway CTHCM students

Anthony Liew Khar Khiaw and Lee Kai Sean both second year students from the Diploma in Culinary Arts programme and lecturer, Chef Chong Wei Tzeh recently participated in the Food and Hotel Asia 2012 Culinary Challenge (FHA) and made Sunway proud by bringing home two silver medals and one bronze medal. The FHA held in Singapore this year saw the participation of many chefs and culinary schools from various countries.

Adhering to the requirement of the competition, Lee created a cold appetizer which he named ‘Symphony of Seafood’ that showcased a creative interplay of seafood sensations such as baby octopus and prawn mousse. Anthony trained for two weeks to get this dish right with the help of the lecturers from the Centre for Tourism, Hospitality and Culinary Management (CTHCM). When asked to describe his dish, Lee said, “The dish is an explosion of flavours. The taste from the baby octopus creates a fresh and light taste that is enveloped with a dash of mousse giving it a fluffy and tangy flavour with a hint of freshness from the watermelon. The dish also incorporates a sprout roll that gives it an extra crunchy bite that stunned the judges. Other ingredients used were prawn oil for the aroma and balsamic reduction vinegar for added flavour.

Chef Chong Wei Tzeh with his sugar show piece titled ‘Birth of Spring’.

Sunway hospitality and culinary students prepared a banquet

Sunway University’s Centre for Tourism, Hospitality and Culinary Management students recently participated in the Youth Chef Table 2012 to have a feel for preparing a banquet.  The Inaugural Youth Chef’s Table dinner organised by Chef Richmond Lim, special events chairman of Chefs Association of Malaysia, saw 80 students from various culinary related programmes including Sunway’s BSc (Hons) International Hospitality Management and Diploma in Culinary Arts students preparing a scrumptious nine-course dinner for 260 guests at the Kuala Lumpur Convention Centre.  

The two desserts displayed at the Youth Chef Table 2012