Soon Pau Voon

Soon Pau Voon

  • Teaching Fellow
Department of Culinary and Food Studies
SDGs Focus
No Poverty
Good Health and Well Being
Quality Education
Responsible Consumption and Production

Biography

Soon Pau Voon is currently pursuing a Master’s degree in Food and Ethnicity. His research interests include the anthropology of food (feasting and commensality) and the social history of food (Malaysian ethnic food). As a chef, he has led the Malaysia Junior National Culinary Team in the IKA/Culinary Olympics 2020 in winning Gold in Restaurant of Nations and Silver in IKA Buffet, ranking 6th overall. He is currently the Hon. Secretary of the Professional Culinaire Association, Malaysia and a member of the Asia Pacific Food Studies Network.

Academic & Professional Qualifications

  • Bachelors (Hons) in Hospitality and Tourism, Université de Toulouse II-Le Mirail, France/Taylor’s College, Malaysia (2008)
  • Postgraduate University Diploma of Taste, Gastronomy and Art of Table, Université de Reims Champagne-Ardenne, France (2011)

Research Interests

  • Anthropology of food - symbolism and ritual
  • Social history of food - Malaysian ethnic food
  • Food waste management

Courses Taught

  • Purchasing and Cost Control
  • Culinary Kitchen Operations
  • Classical French Cuisine

Notable Publications

  1. Soon, P.V. (2023). Stripes of Glory: Malaysian Chefs in Action on the global Culinary, the IKA Culinary Olympics. Kuala Lumpur: PCA Culinary Solutions.
  2.  Soon, P.V (2023) The Food of Asia, the Soul of Asia. Paris: Worldchefs Asia.  
  3. Soon, P.V. (2021). Edible Waste: A Cook Book. Kuala Lumpur: Sunway University Young Chefs Club
  4. Soon, P.V. (2019). The Feast at the Peranakan Chinese Wedding: A Social Aspect of Commensality. Proceeding of the 2017 Food and Society Conference in Kuala Lumpur: Taste, Culture, Education, edited by Eric Olmedo, Pue Giok Hun & Rachel Chan Suet Kay. Bangi: Institute of Ethnic Studies.  
  5. Tan, A. L., Soon, P.V, Lee, H. Y. & Anisha, M.F. (2019). Ethnicity and Peranakan Cuisine Purchase Intentions: Comparison Between Malay, Chinese and Indian Social Groups in Malaysia. Proceeding of the 2017 Food and Society Conference in Kuala Lumpur: Taste, Culture, Education, edited by Eric Olmedo, Pue Giok Hun & Rachel Chan Suet Kay. Bangi: Institute of Ethnic Studies.  
  6. Lee, H.Y. & Soon, P.V. (2018). Hokkien Mee: a case study of social integration in Klang Valley, Malaysia. Proceeding of the 2016 Food and Society in Asia Pacific: Consuming, Eating, Well-Being, edited by Eric Olmedo, Pue Giok Hun & Rachel Chan Suet Kay. Bangi: Institut Kajian Etnik (KITA).
  7. H. Y., & Soon, P. V. (2016). Hokkien mee: A case study of social integration in Klang Valley, Malaysia. Paper presented at the Food and Society International Conference, Universiti Kebangsaan Malaysia. Soon, P.V. (2019). The Feast at the Peranakan Chinese Wedding: A Social Aspect of Commensality. Proceeding of the 2017 Food and Society Conference in Kuala Lumpur: Taste, Cuture, Education, edited by Eric Olmedo, Pue Giok Hun & Rachel Chan Suet Kay. Bangi: Institute of Ethnic Studies.  

 

Other publications

Rethinking Food Waste: Transforming Edible Waste into New Dish. (Retrieved from: https://news.sunway.edu.my/articles/university/rethinking-food-waste-transforming-edible-waste-new-dish). 

Achievements & Accolades

 

  1. Asian Books: Best in the World, 29th Gourmand International Cookbook Awards, 2023
  2. Food Professionals Free Books: Best in the World, 29th Gourmand International Cookbook Awards, 2023
  3. Food waste Books: Best in the World, 27th Gourmand International Cookbook Awards, 2022
  4. Attained 1 Gold and 1 Silver, Ranked 6th in the World: Malaysia National Youth Culinary Team, IKA Culinary Olympics, Stuttgart Germany 2020. (Retrieved from: https://sunwayuniversity.edu.my/explore/blaze/malaysia-national-junior-culinary-team-triumphs-on-the-world-stage). 

Professional Associations

  1. Secretary General, Professional Culinaire Association (2021- 2023).