On 25th September 2025, the Swiss Education Group hosted a dinner themed “Best Of Two Worlds” at Truffles Restaurant, Taylor’s University Lakeside Campus. This was a rare opportunity to experience a unique cultural exchange between Switzerland and Malaysia through the art of food.
Swiss Education Group (SEG) AG is a network of hospitality schools that includes four schools—Culinary Arts Academy Switzerland, HIM, Swiss Hotel Management School, and César Ritz Colleges Switzerland. Its schools operate across six campuses all based in Switzerland, with a student base of more than 6,000 enrolled students from around the world. Its schools have more than 25,000 alumni representing 110 nationalities.
“Best Of Twp Worlds” showcased a dynamic collaboration between Chef Cyrill Cholley from the Culinary Arts Academy Switzerland, and Chef Farouk, Program Director at Taylor’s University Culinary School. Together, they presented an exceptional menu that blends the finest Swiss and Malaysian culinary traditions, offering a one-of-a-kind dining experience.
We had a very refreshing ginger welcome drink. It was so good that I really wanted a top-up. This was a fine precursor to the rest of the meal.
Both breads are equally good but if I was to choose just one, I’d go for the brioche as it has just the kind of texture I love, crusty on the exterior and soft interior.
Swiss Malakoff Fritter (black truffle, cauliflower espuma, burrata & basil cream)
Malaysia Charcoal ‘Pie Tee’ (water turnip, beansprouts, beans & dried shrimp)
The Swiss Malakoff Fritter is something you’d expect to see at cocktail parties or events where only finger food is served but the Charcoal ‘Pie Tee’ is rather unique as I have never tasted a charcoal version before.
‘Gai Faan’ re-invented (fragrant chicken rice, coriander chicken, cucumber sambal relish & fried ginger)
This is the most unusual chicken rice dish I have ever tasted as it doesn’t look like the usual chicken rice. There’s not much of the rice but that’s all right as it’s the coriander chicken I really liked which again doesn’t look like the chicken we are used to seeing with chicken rice.
My favourite course is the Main Course as the Seabass was cooked very well. It’s Two Way because the bottom part of the fish is green? Yeah, they have used basil oil for the green colour. The Seabass & Green Risotto are a perfect match. The fish is very moist and when you scoop the Risotto with the Seabass, it is absolutely delicious.
Revisited Swiss Meringue Double Cream (black sesame ice cream, tonka bean-praline sponge, lemon sesame opaline, yuzu curd, mint emulsion)
What a beautifully presented dessert! I loved this wonderful creation, especially the black sesame ice cream with all the other components. It was the “icing on the cake” kind of dessert.
Mignardaise or petit-fours are bite-sized desserts like cakes or pastries which don’t require any cutlery as they are so small and you just pop them in your mouth. All these are exceptionally good and you just wish you had a whole box to take home!
I wish to thank my host, Swiss Education Group (SEG) for this unforgettable dining experience and it truly was the best of two worlds. SEG is the largest private educator in Switzerland and currently operate 4 of the world’s top hospitality schools and have more than 6,000 students enrolled in their courses. With nearly 40 years’ experience in hospitality, business, and culinary arts education, they are firmly rooted in the great tradition of Swiss hospitality
