Friday, May 13, 2016

AIRASIA IN SEARCH OF RUNWAY READY DESIGNER




Ten young aspiring designers have been shortlisted for a chance to represent Malaysia and compete in the Grand Finale of AirAsia Runway Ready Designer Search (AARRDS) 2016 this August in Kuala Lumpur.

After two judging sessions, the top 10 was chosen based on their design creativity and originality, consistency of their collection, adherence to the Asean theme, practicality and stage presentation.This is the second year-running AirAsia is involved in the development of fresh talents and empowering youth across the region, to gain a foothold in the fashion industry.  

Aireen Omar, Chief Executive Officer of AirAsia Berhad (AA); Andrew Tan, Founder of Kuala Lumpur Fashion Week Ready to Wear; Vivy Yusof, Founder of FashionValet; Alia Bastamam, Fashion Designer; and Suzie Adnan, Editor-in-Chief of GLAM Malaysia formed this year’s judging panel.  

A total of 487 online submissions was drawn to the Asean-wide designer search held at JW Marriott Kuala Lumpur. Similar sessions were held in Singapore and Bangkok to look for young designers to represent each country.

AA CEO Aireen Omar said, “AirAsia has always been devoted in supporting the talents of tomorrow.  This year we have expanded our search to 5 Asean countries: Malaysia, Indonesia, Singapore, Thailand and the Philippines in search of the Top 3 young designers to represent each country. Since the establishment of AARRDS in 2015, we are impressed with the growing number of submissions as well as the quality of talents in the Asean region.”

She was also pleased with the increased number of participation and the aspiring designers’ versatile skills. “Apart from good fashion designs, we expect the participants to be adept at presentation, eloquent in their concept rationalisation and ensure their designs are commercially viable.”

The eventual Top 3 representatives for Malaysia will stand a chance to walk away as ‘AirAsia’s Most Promising Young Designer 2016’ at the KL Fashion Week Ready to Wear 2016 runway. Prizes worth at least RM350,000 includes a confirmed show segment to showcase his or her full collection at KLFW RTW 2017; mentorship from the KLFW RTW team; RM25,000 sponsored by FashionValet to produce a capsule collection for sale in fashionvalet.com and 150,000 AirAsia BIG Points sponsored by AirAsia BIG, AirAsia or AirAsia X flights among other prizes.

AirAsia is also KLFW RTW 2016’s Preferred Travel Partner and will be flying in fashion designers throughout the AirAsia Group’s extensive route network including from India, Indonesia, China, Australia and South Korea to be featured on the KLFW RTW 2016 runway. Experience KLFW RTW 2016 this August by flying with AirAsia and earn BIG Points.

Follow AirAsia’s Youtube Channel (youtube.com/user/AirAsia) for webisodes featuring the journey of all participants for the region-wide AirAsia Runway Ready Designer Search 2016, or follow the hashtag #AirAsiaRunway

Thursday, May 12, 2016

SANUKI UDON AND MORE AT ORI-YA

Sanuki is the ancient historical name for Kagawa Prefecture – an area famous for udon, traditional handmade Japanese noodles and the staple soul food of this area. In Kagawa, udon shops are so prevalent that visitors can hop onto an Udon Taxi or Udon Bus to stop at different eateries just to sample the soft yet full-bodied noodles.
 
Owner Victor Teo was so smitten by the comforting Japanese speciality that he opened his own Sanuki udon outlet at Mid Valley City about 2.5 years ago. His latest venture Ori-Ya Sanuki Udon is distinctly different as Teo wanted to give his customers “more variety with appetisers, rice dons and pork dishes imbued with some local slants in addition to Sanuki udon. We keep pricing to an affordable level and offer diners greater value through our set meals.”
A quick glance at the simple menu reveals Ori-Ya’s price range is close to what one would pay at kopitiams for a bowl of noodles. The Sanuki Udon in Original Soup with Kitsune (RM6.50) is a good example. We love its ‘back to basics’ simplicity. The smooth and firm noodles flaunt a fluid silkiness and toothsome texture. Immersed in clear, delicately sweet soup with some blanched greens, it’s augmented by a piece of aburaage (pouffy Japanese deep-fried sliced beancurd) and chopped spring onion.
 
Tucked away in the serene suburb of Damansara Kim, Ori-Ya’s bare-frills, industrial-edge concept is functional; outfitted with lightweight, clean-lined furnishings and some decorative wall elements to evoke a sense of comfortable simplicity.
 
Appetisers to munch on while waiting for your rice or noodle orders to be ready include Karaage (RM5), Kakiage (RM3) and Mini Salad (RM3.50). Karaage – boneless, bite-size chunks of juicy fried chicken coated in crispy, seasoned batter are deliciously addictive. It’s hard to stop at just one piece!
 
For nice textural contrast to a bowl of udon or rice, opt for Kakiage (Japan’s version of cucur udang). Ori-Ya does a wonderfully airy-light fritter with shredded carrot, onion and cabbage. If you prefer a non-fried side dish, try the Mini Salad of shredded cabbage and carrot tossed in creamy wasabi or sesame dressing.
 
More light bites appear in the form of Kushiage (RM1.80 to RM3 per stick) – skewers of deep-fried snacks in a light panko (breadcrumbs) coating. Tempting choices include quail eggs, chicken, thickly sliced onion, cheese sausage, crabstick, prawns, eggplant, mushroom, fishballs and lady’s fingers. Every serving comes with a Japanese-style tangy-sweet dip and mustard.
Slightly heftier to contend with is Pork Katsu (RM8) with Wasabi Mayo. Fried to tender, juicy perfection, this scrumptious pork chop can be enjoyed on its own or to add meaty substance to Sanuki udon or rice.
Local diners partial to strong, robust flavours will be drawn to the Chilli Bean Pork Udon (RM6), Kare Udon (RM9) and Curry Vegetable Udon (RM6). Out of the three, my preference is for Chilli Bean Pork Udon as the inherent sweetness of pork melds well with the zingy chilli bean sauce.
The Kare Udon is richer on the palate with a poached egg added to the equation. For those who prefer it meat-free, you’d do well with the Curry Veg Udon – the gravy is appetising and chockful of soft but not mushy cabbage, okra, eggplant and long beans.
Marinated pollock roe (mentaiko), a poached egg, shredded nori, chopped spring onion and mayo garnish the Mentaiko Udon (RM9) which can served hot or cold. Drizzled with shoyu, the noodles tickle the tastebuds with a milieu of assertive flavours once the different ingredients are stirred and mixed together.
Compared to the House Special Udon (RM6.50), those attendant extras seem indulgent by far. For the house speciality, the springy soft noodles can be enjoyed hot or cold. The latter tastes refreshingly light and ‘clean’ with a subtle savoury richness once the noodles get coated in the runny yolk from the poached egg, intermingled with shoyu and wasabi.

On sweltering hot days the Salad Udon (RM6) would be a godsend. Served chilled, the udon exudes irresistible appeal from the coleslaw-like shredded cabbage and carrot salad, enhanced with strips of aburaage and nori as well as some kimuchi.
Rice lovers need not fret as Ori-Ya has their carb cravings covered with Tonkatsu Don (RM10) and Gyudon (RM10). Suffice to say, these wholesome one-dish meals should leave you happily replete with protein and greens thrown in.
Set meals are priced between RM9.90 and RM13.90 so you don’t need to break the bank to patronise Ori-Ya.

For reservations, call ORI-YA SANUKI UDON, tel: 03-8933 8001. Address: 17, Jalan SS20/11, Damansara Kim, Petalling Jaya, Selangor.

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