Recently I was invited to a dinner and demostration of sugar art works by Chef Patrick Siau. This event was held at Swiss-Garden Hotel Kuala Lumpur in collaboration with Taylor's College. The method of sugar art works inclusive of melting sugar to the right temperature and proceed to the hardening hardening at the right temperature where the sugar can be molded by hand. Got to warn as this processes are done at a high temperature which can burn your hands, therefore woollen glooves are needed. Every piece of the sugar art is make individually and then assemble.
Chef Patrick Siau is also the recipient of numerous prestigious culinary awards, the most recent being Food Hotel Asia(Silver). Among the other awards that he has won include the Overall Champion in the La Classic Grand Prix 2004, Silver Medal in the Malaysia National Team Food & Hotel Asia 2006 Culinary Challenge, Malaysia International Bakery and Confectionary Challenge 2006 for Pastry Showpieces (Sugar Art), Overall Champion at the 2nd La Classic Culinary Grand Prix 2006 and Culinare Malaysia FOod Hotel Malaysia 2007 (Bronze)
The creation of Chef Patrick Siau is awesome, getting to watch him making and assembling the dragon composition was a sure awesome experience. Can't wait to attend his class one day . . . SidneyK