QIU’s School of Hospitality recently hosted a sold-out Four-Hands Dinner event that brought together the art of fine dining and the passion of aspiring chefs.
Held on 19 and 20 September 2025 at Envee Restaurant, the two-night event was a culinary celebration that blended French techniques with the finest local ingredients—under the expert guidance of celebrated culinary artist Chef Cheok Wee Hiang.
Chef Cheok, who serves as the Executive Chef at Sodexo—the global leader in sustainable food and valued experiences—led the culinary team in preparing and executing the dinner. With nearly two decades of fine dining experience, Chef Cheok is renowned for fusing Western sensibilities with Asian flair, a style he has honed across some of the region’s most prestigious establishments, including the Fullerton Hotel, Tower Club, Marina Bay Sands, Sky on 57, Bird, Adrift, and Renku Bar & Lounge.
For QIU’s culinary arts students, the event was more than just a dinner—it was an invaluable hands-on learning experience. Working in a fully booked restaurant for two consecutive nights exposed them to the kind of pressure, precision, and teamwork required in the real world. They had the rare opportunity to be mentored by an industry leader, learning not only about technique but also about service excellence and professional kitchen culture.
“Opportunities like this are incredibly rare for students,” said Associate Prof. Dr Ng Mei Leng, Head of QIU’s School of Hospitality. “Chef Cheok’s mentorship, combined with the experience of cooking for a sold-out event, pushed our students to perform at the highest level—preparing them for the demands of the culinary industry.”
Guests were taken on a gastronomic journey through a meticulously curated five-course menu that demonstrated both precision and creativity. The evening opened with a delicate Amuse Bouche of Tiger Prawn Roll, Flower Crabmeat and Fruity Rojak, a fresh, ocean-inspired bite that set the tone for the night.
For appetisers, guests enjoyed heirloom tomatoes with mozzarella cheese, caviaroli olives, and a basil sorbet.
For the main course, guests selected between two show-stopping dishes: Seared Red Mullet with Leek, Ikura Roe and Buerre Blanc; and a Grilled Wagyu Sirloin with Baby Carrot, Pomme Mousseline and Sarawak Pepper Sauce. Both dishes were plated with finesse and highlighted the versatility of premium ingredients.
To close the meal on a sweet note, the Durian Tiramisu was a bright and refreshing finale that encapsulated Malaysia’s tropical charm.
The success of the Four-Hands Dinner highlights QIU’s dedication to bridging academia and industry, ensuring that students graduate not just with theoretical knowledge but with real-world skills that will help them excel in their careers.
