Malaysians win award with dish
THE STAR
PETALING JAYA: A Malaysian team has debunked the conventional view about microwavable meals being bland by creating a mouth-watering, award-winning dish.
Taylor’s University culinology coursemates Nicholas Chan Li Wing, Grace Tan Ming Huei, Jason Wong Jun Yik and Alyssa Eng Hui Ling have won the 2016 Student Culinology Competition in Denver, Colorado, on March 11.
Chan, who was team leader, said their culinology skills were put to the test when they had to think out of the box to come up with their entry – the Roulade de Pollo – which was a meal of pasta, chicken roulade and roasted vegetables.
“The dish was initially constructed according to the competition criteria of south-western flavours, US$1.25 cost price and microwavable meal,” said Chan, 23.
“It was further improved with brainstorming sessions to make sure our product would stand out from the rest.”
Their victory was made more delectable by the fact that they were the only Asian team – and the first ever Asians – to make finalists.
“The moment the name of our product was mentioned, all of us broke down and cried,” recounted Eng, 20.
“Even when we were receiving our trophy, we were trying to pull ourselves together but I think we probably looked terrible from all the crying.”
Eng explained that culinology was not just about formulating the perfect recipe using one’s knowledge and skills in culinary arts.
“It involves the ability to put the science behind the food,” she said.
Wong, 23, was amazed at having fulfilled his dream of being a representative for his university and country.
Their victory was the result of six months of hard work.
“When we won, we were so overwhelmed as if we won the Oscars!” said Tan, 23.
She said that it was an honour to be able to tell others that culinology was not something out of fiction.
“Many people think that culinary arts and science can’t be combined,” she said.
