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’.