Friday, November 17, 2017

Athanor, Sunway University: Arabian Nights

By Aiman Azri


Calling Aladdin, Ali Baba and Sinbad: This month, an enterprising band of first-year students at Sunway University staged their own interpretation of Arabian Nights in Athanor, the campus' excellent restaurant. The students, scarcely into their second semester, brainstormed the theme and brought on a full-fledged extravaganza of belly dancing, live magic performances and what seemed like 1,001 courses of Middle Eastern fusion cuisine.


The food was fun, filled with a riot of colours that beautifully complemented the event, showcasing the skills of Malaysia's budding chefs. Any restaurant would be proud to serve temptations like Lahmacun and Tenderloin Kebapi; a Warm Eggplant Salad; and a bowl of Chilled Yogurt Soup with Garlic Foam, each beautifully plated. 

The team can also take tremendous pride in the Chicken 63° C with Tahini Sauce and Compressed Lemon Confit, cooked sous vide and coupled with couscous. Last but not least was the lemony-sweet Apricot Éclair with Soil and Berries - again, elaborate and nuanced, executed with flair.

Based on these efforts, we'll be eager to see where these students head to after completing their education.


A couple of mocktails completed the motif of the evening: Insanity Light in the Arabic Night blended the juices of lemon and passion fruit with mint, while the Golden Arabic Sunset was a nightcap of orange juice, grenadine syrup and cloves.


Arabian Nights was the work of more than 30 second-semester students under Sunway University’s BSc (Hons) International Hospitality Management. It was held in Athanor, Sunway University’s own restaurant. Many thanks to the students for having us.

Athanor is open to the public for lunch every Tuesday, Thursday and Friday, 12pm to 3pm. 

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6 comments:

  1. Looks impressive. Good luck to all the students, all the best!

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    1. Suituapui: they'll appreciate your kind wishes! :)

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  2. Food does look good! Was it served hot?
    And the costumes - pretty and colorful!

    I think culinary schools should encourage such practical sessions to their student - get real life critiques (or praise) from customers so they are more ready for the working.
    No doubt there are practical classes and cooking in their course, but nothing like serving real customers under real-time stress.

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    1. Rebecca: i think it was, course by course :) and yep, they did a nice job selecting their outfits too :D you make a great point about how to fully round out a hospitality and f&b course - yeah, serving lunch three times a week to a critical public will help these young ones be ready if/when they eventually go out and explore jobs at full-fledged restaurants :)

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  3. Those food prepared by students look good which can be presented at any restaurant :)Bravo!

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    1. Choi Yen: the students will be very encouraged by your kind words :)

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