SMART 'A-LAC' TIPS TO BOOST ENERGY AND IMMUNITY

Too much of a good thing can be bad. In Malaysia, the endless rounds of festivities inevitably will take a toll on us. Upon returning to our daily routine, the feeling of lingering tiredness, omnipresent bloating and being on edge prevails even though life is supposed to be celebratory.
 

RESTORE YOUR ENERGY

To support energy levels and help the body cope with fatigue, Cynthia Jetan, Consultant Nutritionist at LAC Malaysia suggests simple habits to help stabilise energy: consistent mealtimes, adequate protein intake, and slow-release carbohydrates like oats, brown rice, sweet potatoes, and legumes.
 
“Complement those practices with LAC Activated Zhi Energy; its Lingzhi and Cordyceps formulation helps to boost vitality and energy as well as coping with stress.
 
Cynthia added “Persistent energy dip occurs because the body’s energy pathways are under strain. LAC Activated Zhi Energy supports those pathways by restoring focus without overstimulation.”
 

DETOX YOUR LIVER

All those heavy festive meals, late nights, and alcohol intake undoubtedly will strain the liver, causing fat build-up hence affecting digestion and energy levels.

When the liver is under pressure, the body is slower to process nutrients, thus you’d feel lethargic and ‘heavy’. To counter that, try LAC Activated L.Pro, a TCM blend formulated to support liver health and function.

LAC Activated L.Pro helps to improve fatty liver conditions and support the liver function in processing nutrients and metabolic by-products more efficiently. This in turn generates better energy and overall wellness.

GOOD GUT FEELS

Gut health also deserves your attention. Remember to consume Probiotics daily to support digestive balance. LAC Probiotic Complex features different CFU strengths (up to 100 billion CFUs), in capsule, jelly and powder forms enabling individuals to choose the desired level of support.

Simple steps like drinking enough water, eating fibre-rich foods, and allowing ample time between richer meals instead of grazing continuously throughout the day are good habits to maintain.

LEVEL UP ON ANTIOXIDANTS

You can also build antioxidant habits through food by eating more colourful fruits and vegetables, in addition to everyday staples like turmeric, ginger, and tea.
 
“Supporting antioxidant defences helps the body cope during socially demanding periods,” Cynthia explained. “Level up your body’s natural defences during high-demand periods with LAC Masquelier’s^® French Pine Bark Extract.  Rich in oligomeric proanthocyanidins (OPCs), the supplement is known to be up to 20 times more powerful than Vitamin C in antioxidant capacity.

“LAC Masquelier’s^® French Pine Bark Extract supports the body’s antioxidant defences against free radicals generated during prolonged stressful times which can contribute to cellular strain.”

While it’s tempting to detox, cleanse, or drastically restrict food after weeks of indulgence or disrupted routines, be mindful aggressive changes can stress bodily systems already under pressure. LAC Vegishield would be a practical and convenient way to boost your green intake as it is extracted from broccoli sprouts, kale, brussels sprouts and broccoli. Just mix a sachet into your favourite smoothie.

Cynthia said it’s better to rely on steady, gradual and realistic habits to help you recover. “Be resilient in supporting the body through seasonal changes. Wellness isn’t about hitting a reset button. It’s about staying steady through the rhythm you’re already living in.”

CONTEMPORARY JAPANESE EATS AT CALIA

Inspired by the original concept that made waves in Melbourne, Calia has carved out a niche for itself as a modern and stylish Japanese dining spot where good food meets laid-back café vibes.

The casual space is bright with splashes of green and large picture windows looking out towards the bustling city skyline. It draws a steady crowd for its sushi bowls, comforting ramen and inventive beverages.

Creativity rules the drinks list featuring vibrantly colourful and winsome tasting tipples. The creamy sweet Taro Strawberry Latte (RM17) channels a liquid dessert while the delightful Magic Mango Smoothie (RM23) and slightly quirky Blueberry & Sweet Potato Milkshake (RM23) go down smoothly.

 
Healthier thirst-quenchers range from bright and aromatic Lychee & Lemongrass Fruit Tea (RM18) to the toasty Hojicha Fruit Tea (RM18) with diced fruits. Cool down humid afternoons with Easy Summer (RM16) — a mix of cucumber, lime and mint or gravitate towards Matcha Strawberry (RM23) for its alluring balance of fruity sweetness and grassy bitterness.

The dangerously snackable Ko Ebi (RM18), crispy whole small prawns served with yuzu mayo, is a surefire crowd-pleaser and will instantly disappear once it hits the table.

 
Salads go beyond the usual side-dish territory here. Our favourite is Soft Shell Crab Salad with Avocado (RM41) consisting of fried soft shell crab chunks tossed with tosaka (multi-colour crunchy seaweed). We enjoy the artful blend of different textures, pulled together with goma (sesame) dressing.

More contemporary in spirit, the Kale Salad with Bara Bara (RM44) pairs kale with marinated raw fish cubes for added richness. Cherry tomatoes, pink peppercorns and Japanese Caesar dressing complete the eye-catching and tasty ensemble.

Rice bowls are also given prominence. A fine example is Salmon Mentaiko Don (RM46) which has grilled salmon with creamy cod roe sauce covering sushi rice; the dish’s richness enhanced by briny ikura and pickles.

Salmon Tataki Engawa Don (RM88), a sublime pairing of marinated engawa (flounder fin) with scorched salmon slices, amps up the luxe factor. Some kizami wasabi (finely chopped fresh wasabi stems and roots marinated in soy sauce) cuts through the fatty fish nicely.

Also holding its own is the rich and hearty Salmon & Avocado Don (RM48). The scrumptious offering combines fresh salmon cubes marinated in a savoury sauce placed atop sushi rice, complemented by diced creamy avocado and a silky onsen egg.

Sushi rolls lean towards generous and satisfying. The standout creation of Engawa Maki (RM48) features lightly torched flounder fin, egg, cucumber and crabstick rolled with sushi rice and a dab of yuzu mayo, while the Unagi Maki (RM43) entices with sweet-savoury rice rolled with grilled eel, truffle egg, takuan (pickled radish), cucumber and avocado. More grilled eel brushed with sweet eel sauce lends the offering a decidedly luscious finish.

Crispy soft shell crab, avocado and cucumber rolled inside seaweed-wrapped sushi rice then finished with tempura oba (battered shisho leaf) makes the Soft Shell Crab Maki (RM33) a ‘must try’ option.

Comforting with a touch of whimsy, you’d have a field day sampling the Bear Garden Shabu Shabu (RM68). The collagen-rich chicken broth presented as a cute bear-shaped block comes surrounded by assorted vegetables and Japanese meatballs. Chicken slices (+RM10), tiger prawns (+RM15) or Wagyu beef slices (+RM38) can be added according to your preference.

                                                         
Rustic with flavourful depth, the Gyusuji Nikomi (RM38) — a mix of braised beef stomach, tendon and daikon scores for its pleasantly soulful, slightly gelatinous broth.

 
Noodle lovers have several notable options to explore. Food snobs may find instant affinity with Uni Truffle Inaniwa Don (RM126) which has delicate hand-stretched udon slicked with truffle oil, crowned with sea urchin and ikura.

Flavour fiends will discover Ebi Ramen (RM56) – a Japanese take on prawn noodles with sizeable freshwater prawns and springy ramen in a deeply flavoured shrimp broth worth diving into.

Another distinctive choice is Charcoal Truffle Collagen Ramen (RM38); a tempting partnership of sous vide chicken and striking black noodles in a collagen-rich chicken soup.

Those craving meat can opt for the Aussie Full Blood Wagyu Sirloin MB8-9 (RM288), served with yuzu-laced potato salad and garden greens and nuts.

In keeping with the Japanese theme, crowd-pleasers such as Matcha Lava Cake (RM33) and Warabi Mochi (RM28) are highlighted. The former hides a molten green tea centre beneath a spongy chocolate cake crowned with matcha ice cream whilst the latter proffers a more traditional approach with soft, jelly-like cubes dusted in roasted soybean powder and drizzled with dark sugar syrup.

The Black Sesame Burnt Cheesecake (RM21) brings nutty depth to the Basque-style favourite. As a refreshing finale, Yokan Anmitsu (RM28) comprising red bean jelly, agar-agar, red bean mash, seasonal fruits and matcha ice cream, is just ideal to cap off your visit on a lightly sweet note.

All in, Calia balances Japanese flavours with modern café sensibilities. Whether it’s for a quick bite, a stopover for dessert, or simply a friendly catch-up over drinks, Calia has found great resonance with the young and hip crowd as well as seasoned food lovers.

For reservations at Calia Pavilion KL, visit this link: https://inline.app/booking/calia. Address: Lot 6.11, Level 6, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur