Learning doesn’t always come from textbooks. Sometimes, it comes from the sizzle of a pan, the spark of creativity, and a little science in the mix. Students recently had the chance to explore the fascinating world of molecular gastronomy under the guidance of Chef Fung from Mémoire Creative Molecular Cuisine.
Often described as the marriage of science and culinary art, molecular gastronomy transforms simple ingredients into extraordinary creations. It reimagines food at its core — altering textures, shapes, and flavours to surprise the senses and challenge the imagination.
One of the highlights of the workshop was the famous “Mango Egg.” At first glance, it looks like a runny egg yolk. But once it bursts open in your mouth, it reveals the refreshing sweetness of mango purée — made possible through a technique called spherification.
Chef Fung not only demonstrated these techniques but encouraged students to get hands-on. They experimented with edible pearls, foams, and gels that blurred the line between food and art, turning the kitchen into a space of play, discovery, and invention.
This collaboration reflects SEGi College Penang’s commitment to providing students with real-world, innovative experiences that ignite curiosity and inspire passion for the culinary arts. Here, food is not just cooked — it is reimagined.
The initiative also supports the United Nations Sustainable Development Goals (SDGs):
SDG 4: Quality Education – by giving students transformative, hands-on learning opportunities.
SDG 8: Decent Work and Economic Growth – by equipping future chefs with industry-relevant expertise.
SDG 12: Responsible Consumption and Production – by encouraging creative, sustainable ways of working with ingredients.