Sunway Uni triumphs at ‘pastry Oscars‘
WITH hope and anticipation, Sunway University School of Hospitality head chef Patrick Siau Chi Yin and his team ― comprising chefs Tan Wei Loon, Otto Tay and Loi Ming Ai ― recently headed to the prestigious World Pastry Cup 2019 competition in Lyon, France, to conquer the championship for Malaysia. The World Pastry Cup, also known as Coupe
du Monde de la Patisserie, is an Oscar-equivalent event for pastry chefs that is held every two years.
And for the first time in history, at the 30th anniversary of the competition, the Malaysia National Pastry Team defeated 20 competitors to win first prize with their creation dubbed “Sound of Nature“.
Before leaving for France, Chef Siau, together with chefs Soon Pau Voon, Lee Han Ying, Chong Wei Tzeh, Yee Suet Rene and Nur Amirah Mazlan, treated a few important guests to a special four-course dinner at Sunway University’s Athanor Restaurant.
The diners were Sunway Education Group and Sunway University senior executive director Dr Elizabeth Lee, Sunway University Vice- Chancellor Professor Graeme Wilkinson, French embassy charge d‘affaires Gille Barrier, singer and celebrity chef Datuk Fazley Yaakob, and celebrity chef Datuk Redzuawan Ismail, better known as Chef Wan.
The sumptuous meal included yu sheng with smoked duck and double-boiled chicken soup with longan, followed by salmon with butternut squash and baby nai pak as the main course, and chocolate cake for dessert. The cake was prepared by Tan, Tay and Loi.
The chefs said this year‘s competition was tough as all dishes had to be 100 per cent vegan, with themes of nature, flora and fauna. Adding to the challenge was the requirement of a chocolate dessert with biscuits made of honey and one item made of blown sugar.
“That the dishes must be 100 per cent vegan is itself very challenging,“said Chef Tay.
“But we have been experimenting extensively with natural ingredients, some of which are exclusively Malaysian, and we are confident of replicating the dishes successfully.“
In the gruelling 10-hour culinary showdown, the Malaysian team produced three desserts made of Valrhona‘s Grand Cru chocolate, three frozen fruit desserts from the Ravifruit range, 15 identical desserts on plate, three artistic creations of sugar and chocolate, and a hydric ice sculpture.
Chef Tan, who was in charge of the ice sculpture, said: “Even though I practiced hard to ensure that there would be no mistakes, things could still go wrong in Lyon as the ice in France is different from the ice in Malaysia.“
According to him, Malaysian ice has more air bubbles and thus, is more porous and cloudy. The ice in France is crystal clear and hard, making it difficult to carve.
Graeme, who accompanied the chefs to France, said he was delighted by the achievement of Siau‘s team.
“This is a recognition of the world-class ability of Patrick and of the excellence of the culinary education at Sunway University.
“We are all very proud of what he has achieved and of the glory he has brought to the nation,“he said.
The Malaysia National Pastry Team also received the Vase de Sevres, a prize donated by the President of the French Republic, which is awarded to the country that scored the most points for tasting.
“We were overwhelmed with pride and joy when Negaraku was played among spectators at the World Pastry Cup and those watching live around the world. It truly showcased our spirit of Malaysia Boleh!“said Siau.