ALL SMILES: (from left) Tomy Wijaya; Joseph Martin Pudun (lecturer), Christopher Wan Sageng, Head of the Culinary Arts programme; and Edison Teo Kai Seng in a group photo at the Food & Hotel Malaysia 2015.

CHEFS AT WORK: Joseph Martin Pudun (lecturer), Tomy Wijaya and Edison Teo preparing the dishes.

MESMERISING THE CROWD: Christopher Wan introducing the dishes to the gastronauts.

GASTRONOMICAL BLISS: Gastronauts enjoying each item on the menu.

STRICTLY PEPPERY: The menu showcased peppery beverages such as Green Pepper Fizz and Sparkling Black Pepper Soda (table on the right).

KUALA LUMPUR: Back in the 16th century, pepper was held in more esteem than gold and was nicknamed the ‘King of Spices’. Today, its popularity has not waned and it is found on every dining table, whether at home or in restaurants. 

In Malaysia, the trade of pepper is under the purview of the Malaysian Pepper Board (MPB). The Board also implements various policies and programmes to ensure the growth of the plant, while promoting its research and usage. 

In line with its role, the MPB has selected UCSI’s Faculty of Hospitality and Tourism Management to promote the usage of the spice and other pepper-based products and cuisine, locally and internationally. 

UCSI has the distinction of being the first university to be given this honour by MPB. 

One of the first platforms for UCSI to do so was through the Food & Hotel Malaysia 2015 (FHM 2015) Exhibition held on 29 September – 2 October at the Kuala Lumpur Convention Centre (KLCC). 

Representing the MPB, the UCSI team was led by Christopher Wan Sageng, Head of the Culinary Arts Department from UCSI’s Kuching campus. The other team members were a lecturer, Joseph Martin Pudun and two culinary arts students Tomy Wijaya and Edison Teo Kai Seng. 

The team showcased 12 pepper-based dishes including local speciality, umai, that was given a unique twist –Smoked Salmon Umai with Chopped Green Pepper Berries. 

The menu included drinks such as Green Pepper Fizz and Sparkling Black Pepper Soda. 

Highly knowledgeable on the subject, Christopher said that in order to come up with a menu that highlights pepper without being overwhelmed by it, one must first understand the taste, the nature and the quality of the king of spices itself. 

“The biggest misconception about pepper is that it is spicy. It has a hot taste but pepper is peppery. To add that in your cooking, you must know the difference between spicy and peppery,” he said. 

Commenting further on the exhibition, Christopher said it was a perfect opportunity for UCSI to share with the gastronauts and culinary experts from around the globe the speciality of pepper and how it’s been used in the 12 dishes. 

“Through this exhibition, we get to promote Malaysian pepper to the whole world,” said Christopher. 

In addition to the exhibition, UCSI’s FHTM has been working closely with the MPB and has represented the Board in other events such as the Penang International Halal Chef Challenge (PIHEC 2015) held on 30 January and 1 February 2015 at Spice Arena, Penang 

Besides creating awareness and promoting the pepper industry in Malaysia, the collaboration also establishes a strong relationship between the University, the government and major industry players. 

This is advantageous to the students as it gives them an early introduction to the needs of the industry and helps them build their network. This emphasis on industry collaboration is in accordance to the University’s praxis® approach that emphasises the application of knowledge.