A Molecular Dining Experience!

When it comes to cooking, it is not that simple as how one views it. It takes a lot of brainstorming, patience, tolerance, and a winning attitude. Cooking comes in various forms, and most of you might not be familiar with the molecular cooking concept. Commonly, it is known as cooking with a tinge of scientific discipline. Narrowing it down, the common tools in the kitchen includes sous-vide machine, liquid nitrogen, N20 charges, cream profi whip, smoking gun, and of course, a whole of others.

The culinary students of KDU University College, Damansara Jaya campus (Cula 5&6) together with our chef lecturers, whipped out a fantastic molecular dining experience at the Windows of Damansara. We believe, a picture paints a thousand words.

The menu, folded in an origami manner.

So, what's the theme and concept used on 31st May 2013? The students incorporated nature elements; the earth, land, sea and the mountains. Interesting? You bet.

This is what's on the table when you first sit in. Wondering if it's a decorative item, or something to put in your mouth. Well, THIS, is the starting Entrée. This is the deep fried potatoes. Crisp to perfection.

The "Cucur Udang". A very local dish, but done up with a modern-style cooking. First bite comes with a pillow-like texture, swarming in with the taste of fresh prawns. 

Never thought of eating love letters with meat right? This dish proves us wrong. What you are looking at would be the "Love Letters with Swamp Crabs and Corn"

The first stop of the main dish. The Steamed Snails with Aubergine Butter. A little bite, makes your appetite longed for what's next. 

Comes in the fish! Red Snapper Served cold and Lush Forest Floor. Looks artistic, but tastes great too.

This one contains a "WOW" factor when it sits on your table. The "Salt Cooked Tiger Prawns in Pine Scent". 

This Pine Scent comes with the prawns above. Tastes exclusive when eaten together.

Have you ever experienced the above? Looks like you are in your science lab right? This is a special way of boiling the soup. The soup will then be poured onto the duck (Picture below)

Smoked Pekin Duck in Bamboo Leaves and Mushrooms. The taste of the duck together with the soup takes on  a perfect match.

Ending a dining experience is very important. That is why, a dessert is also very important. This is the Passion Fruit Curd with Kulfi and Mint. It tasted fresh and tangy.

An eye opener of the night. An abstract-looking dessert on the table. What a marvellous piece of art which you can eat! The dessert includes Pulut Ice Cream, Cashew Nuts and Gula Melaka, drizzled with sauces. A taste to remember. Twas, a night to remember!

For chocolate lovers, this might be a bomb on your taste-buds. Comes with tempting Macarons and chocolate. 

Behind the scene

Chef Maharis (KDU University College) making sure the operation went smoothly.

Students hard at work, preparing the dishes.

Chef Darren Teoh (KDU University College) mastering the final piece of the dessert.

Demonstration and presentation by students on each particular dish.

The School of Hospitality, Tourism and Culinary Arts have definitely come a long way from where it started, and its success is no less illustrious. Over the years, the SHTCA have been honoured with numerous certifications, accolades and awards, all of which are testament to the school’s delivery of quality education as well as achievement by its staff and students.