School of Hospitality’s Culinary Team ‘Cook Up a Storm’ at the ICoHOTH Gala Dinner
Practice Professor in Culinary Arts, Prof Chef Patrick Siau Chi Yin along with the team of culinary experts specially handcrafted the gala dinner at the 2nd International Conference of Health-Oriented Tourism & Hospitality (ICoHOTH), held at Athanor, School of Hospitality. The culinary teaching fellows Chef Soon Pau Voon, Chef Chong Wei Tzeh, Chef Yee Suet Rene and Chef Amirah Hj Mazlan also worked together with Prof Chef Patrick Siau to produce a fine dining four-course meal to 40 guests. The culinary team were also supported by the students of the School of Hospitality.
The conference delegates were also thrilled to be served dishes planned and prepared by a world class team. The fine-dining course started off with an elegant appetizer - Lychee Sesame Tuille, Prawn and Kaffir Lime Gel. The flavours of each item was in good harmony, complete with light and crisp salads. Moving on with the soup, Prof Chef Patrick’s team prepared a very special soup – coconut water boiled with scallop, red dates and wolfberries, and served in a coconut! The refreshing coconut soup is subtly sweet and the chicken balances it up with savoury deliciousness.
As for the main course, the culinary team served Chicken Roulade, stewed chicken served with fondant potato in foie gras sauce. The rich foie gras sauce was perfectly caramelised and complements the taste of the stewed chicken.
As you may know, Prof Chef Patrick Siau is well known for his achievement being the coach of the Malaysia Pastry Team, which became champions at the World Pastry Cup 2019. Therefore, the gala dinner would not be complete without one-of-kind desserts specially made by Prof Chef Patrick Siau. “Everything about Chocolate” and “Mignardises” were plated and served. As guests were enjoying their sweet treats, Prof Chef Patrick Siau explained how the desserts were made into perfection. During her speech, Dr Elizabeth Lee (CEO of the Sunway Education Group) also extended a big thank you to all the chefs and food & beverage team for putting together a very palatable fine-dining meal.
