Michelin Mastery: Taylor’s Culinary Institute Partners with The Datai Langkawi for Prestigious ‘Cheffe’ Series Dinner

Taylor’s Culinary Institute (TCI) proudly lent its culinary expertise to The Datai Langkawi for the prestigious Michelin "Cheffe" Series Dinner. The event showcased three Michelin-starred female chefs from the United Kingdom: Angela Hartnett (Italian cuisine), Lisa Goodwin-Allen (British cuisine), and Nieves Barragán Mohacho (Spanish cuisine). Together, they delivered an extraordinary six-hands dinner, highlighting the exceptional talents of female Michelin chefs from around the world.

At the special request of The Datai Langkawi, Chef Khairul Muhamad, supported by Chef Massyittah Omar and assisted by Jan See Chen Ho, a proud alumnus of Taylor’s Diploma in Culinary programme 2009, played integral roles in ensuring the event’s success. This collaboration marked the third consecutive year Chef Khairul has partnered with The Datai Langkawi, following his previous successes with Michelin-starred UK chef Tom Aikens in 2022 and French culinary legends Michel and Sébastien Bras in 2023.

The Taylor’s TCI team was honored to work alongside these distinguished chefs, overseeing the intricate preparation and execution of the dinners. This unique opportunity allowed the TCI team to collaborate with leading figures in the European Michelin fine dining scene, while also showcasing the Institute’s culinary prowess to some of Asia and Malaysia’s most prominent guests.

The continued trust The Datai Langkawi places in TCI’s expertise is a testament to our commitment to delivering industry-relevant education. This partnership further strengthens Taylor’s Culinary Institute's reputation as a regional leader in culinary excellence, upholding global standards, and fostering collaborations that seamlessly integrate education with real-world experience.

Exploring the 'Brickfields Food Trail': A Hands-On Experience for Master of Food Studies & Gastronomy Students

As part of the “Gastronomy, Heritage, and Tourism” module in the Master of Food Studies and Gastronomy programme at Taylor’s University in collaboration with ISTHIA - Université Toulouse – Jean Jaurès (UT2J), students embarked on an enriching field visit to explore the vibrant food heritage of Brickfields, Kuala Lumpur. Guided by Mr. Nantha Gopal Muniandy from School of Hospitality, Tourism, and Events, the visit aimed to extend the “Kaki Lima Stories” project, a collaboration with Assoc. Prof. Dr. Camelia May Li Kusumo and Dr. Lee Sze Ee from School of Architecture, Building & Design, Taylor's University.

This initiative emphasizes the pivotal role of food in addressing contemporary societal challenges, intersecting with Taylor’s University Impact Labs on "Food Security & Nutrition," "Sustainable Tourism," and "Urban Communities." The field trip reflects the module’s commitment to experiential learning, encouraging students to explore the tangible and intangible dimensions of food heritage. Using contemporary methodologies and inventory techniques, students documented their findings, fostering a deeper understanding of the cultural significance of food.

The individual research undertaken during the visit culminated in a group project where students developed sustainable and integrated tourism strategies to promote food heritage. Each group critically evaluated their proposed plans against alternative approaches, providing theoretically sound and contextually informed justifications for their decisions. The final deliverable was a collective poster presentation, encapsulating their sustainable tourism strategies while celebrating the unique culinary traditions and cultural narratives of Brickfields.

This hands-on approach equips students with practical skills to address real-world challenges in gastronomy, heritage, and tourism, while fostering critical thinking and creativity in sustainable development.

Bridging Research and Real-World Impact: Dr. Wendy Lim's Expert Insights on Food Safety on 8TV

Dr. Wendy Lim Pek Kui, Programme Director of the Bachelor of Science (Hons) in Culinology and Hub Leader from the Food Security and Nutrition Impact Lab, made a significant impact with her recent feature on 8TV 活力加油站. During the segment, she shared her expertise on food safety and practical methods for reducing pesticide residues. In an engaging and informative discussion, Dr. Wendy provided science-backed solutions for cleaning fruits and fresh produce, particularly addressing public concerns regarding pesticide residues in Shine Muscat grapes. Her practical tips included effective methods such as baking soda rinses, saltwater soaks, and cutting-edge ozone water treatments, empowering audiences to make healthier choices.

This televised appearance highlighted the importance of bridging academic research with real-world applications, a core mission of our faculty. Dr. Wendy’s contribution not only educated viewers but also reinforced our commitment to raising public awareness about food safety, sustainability, and innovative solutions to everyday challenges. We celebrate her outstanding representation of the faculty and her dedication to making a meaningful difference. Her feature on 8TV 活力加油站 serves as a powerful reminder of the vital role academics play in shaping public health narratives and inspiring communities to adopt safer practices.