Since 2004, JWU culinary students have traveled to Singapore and Thailand to expand their knowledge of pan-Asian cuisine. Through the university’s partnership with At-Sunrice GlobalChef Academy, students receive hands-on instruction in local flavors, cooking techniques and culinary customs. Visits to local hotels, markets and cultural landmarks further supplement their cultural immersion.
This year’s major highlight was a 3-day trip to Malaysia, where students experienced the traditional Malay way of life. They caught catfish with their bare hands, husked rice the old-fashioned way (mortar and pestle), cooked up Malaysian pancakes and even tried the notoriously stinky durian fruit. (Nobody went back for seconds.)
Upon returning to Singapore, students were put to the test in the At-Sunrice kitchens, where they cooked up local delicacies for their hosts. With only two days to prepare, it was a memorable and challenging way to end an unforgettable month. Learn more about JWU’s Study Abroad programs.
Watch video highlights of the trip in all its fish-catching, rice-husking, durian-eating glory, thanks to Malaysian newspaper The Star.