Group 1 modified traditional Tang Yuan by adding sweet potato into the skin and filling of the Tang Yuan. Group 2 modified Orh Ni (Traditional yam dessert eaten frequently during Chinese weddings and birthday celebrations) into Yam Yoghurt by replacing coconut milk in Orh Ni with yoghurt. Group 3 modified traditional rice dumplings into Tom Yum flavoured rice dumplings. Group 4 did a fusion of Indian food (Roti Jala) and Chinese food (Popiah) which they call it “Jalapiah”. Group 5 modified traditional Nian Gao (Rice cakes) by using Korean type Nian Gao and stir-frying in 2 different sauces (Black Pepper and Chilli crab sauce).

On the day of the exhibition, we came early to prepare our ingredients and the exhibition was a huge success. It was a very good job to all the Food Science students (Year 1, 2 and 3) for their hard work for this exhibition.

photos will be uploaded