Hotel News
Presentation of Agong´s Cake at Istana Negara - 3rd June 2009
In conjunction with Seri Paduka Baginda Yang Di-Pertuan Agong Al-Walthiqu Billah Tuanku Mizan Zainal Abidin Ibni Al-Marhum Sultan Mahmud Al-Mukhtafi Billah Shah's forthcoming birthday celebration on 6th June 2009, Hotel Nikko Kuala Lumpur presented a magnificent birthday cake to Their Majesties at a special audience with Their Majesties on Wednesday, 3rd June 2009 at Balairong Seri, Istana Negara.
Weighing a total of 65 kg, Pastry Chef Teh and his team of five took approximately two weeks from the initial design concept of the cake right up to the actual materialization of this magnificent edible work of art. Aptly themed, Prosperity to signify the auspicious birthday celebration of SPB Yang DiPertuan Agong, the cake is 40" (width) x 40" (length) with a height of four feet.
The fruit cake base is made up of butter (5 kg), flour (5 kg), eggs (50 of eggs), mixed fruits (5 kg) and sugar (5 kg); and is decorated with a spectacular chocolate showpiece. The showpiece itself is 10 kg in weight and is made from chocolate ( 3 kg), sugar (7 kg), corn flour (10 kg) and egg white and glucose as the main ingredients. Yellow, the official royal colour is used throughout the cake.
Chef Teh, who has 35 years experience in the industry began his career in the ‘Art of Pastry' in 1973 and has under his portfolio various appointments with renowned international hotels in the city such as with the Hilton Hotel Kuala Lumpur and the Shangri-La Hotel Kuala Lumpur. Prior to joining the team at Hotel Nikko Kuala Lumpur, Chef Teh was the Pastry Chef at the Grand Millennium Kuala Lumpur.
Throughout his illustrious career, Chef Teh has participated in numerous competitions and has earned many awards for his creativity especially his passion for chocolate. He was named as the Champion in the 2006 Chocolate Cake Competition (Most Creative Cake) organized by the Great Eastern Mall; the Champion in the 1999 Le Tour de Langkawi Cake Competition and walked away with a bronze medal for his creation in the 1995 3-Tiers Wedding Cake (Class 1) Culinary Malaysia; to name a few.
