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.”

CHEF NAT’S FLAVOURS OF THAILAND AT NIPAH

Thailand’s foremost lady butcher and meat maestro, Natsasi Noo-in – better known as Chef Nat – wields anatomical precision with gastronomic flair, bringing invigorating Thai flavours to Nipah and Étoile, EQ Kuala Lumpur.
 
From 25 to 28 June, the tour de force of The Lady Butcher restaurant and Meat and Livestock Australia (MLA) ambassador will thrill carnivores alike. Equal parts meat master, sustainability champion and culinary innovator, Chef Nat is famed for elevating secondary Aussie beef cuts and often-overlooked offal to rarefied heights. Her mantra? "Choosing ingredients is like choosing a partner and Australian beef is my perfect match."

 
EQ guests will find the chef’s custom menu a study in balance and bravado — part technical precision, part homespun Thai soul. Her Tom Saap is a fine example in which Australian beef osso buco bestows meaty essence into a muted herbal-accented broth, punctuated with wild mushrooms.

Her bright, zingy Thai Beef Salad is almost symphonic with fresh coriander, chillies, lemongrass and lime. Unmissable Young Mango, Glass Noodles and Thai Seafood Salad tango invitingly on the palate; the profusion of tantalising nuances priming tastebuds for the mains to come.

Robust, soul-warming Beef Topside Gaeng Om coaxes deep, layered complexity from humble cuts of beef and exotic Thai herbs. Underpinning her Thai background is Braised Beef Short Rib Salad with Pomelo and Mint.

She cannily banks on nam jim jeaw – the go-to Thai sauce for grilled meat to enhance the allure of her Beef Rump Carpaccio with Jaew Dressing. More fusion in approach is the Smoked Beef Brisket with Cherry Tomatoes & Burrata Cheese.

 
Seared to smoky perfection, we relish the tender Banana Leaf Grilled Australian Ribeye, complemented by a punchy roasted rice and black pepper sauce.

 
The standout Grain Fed Picanha Steak, dressed in makwaen (prickly ash, a star-anise shape spice similar to Sichuan peppercorn) spiked jaew, tastes superb paired with sticky rice. Likewise, Braised Beef Brisket with Rice Noodles piques interest with stimulating flavours.

 
Lamb lovers will find much to love with the moreish Lamb Loin Larb with Organic Greens (crisp outer crumb yielding to scrumptious lamb mince inside) and fall-off-the-bone tender Braised Australian Lamb Shank in Soy Sauce with Salted Egg Yolk.

 
The chef culminates her showcase with Mango Sticky Rice Trio and Bua Loy in Coconut Milk. These dessert treats deliver a warm, sweet ending to the meat-dominated affair.

 
Priced at RM198+ per adult and RM99+ per child (6–12 years),
Chef Nat’s specialities are available at Nipah from 25–28 June 2025, served buffet-style from 6.30pm – 10.30pm. The Étoile semi-buffet brunch on 29 June is priced at RM158+ per adult and RM79 per child.

 
For reservations, call EQ Kuala Lumpur, WhatsApp: +60 12-583 5319 or email: dineateqkl@kul.equatorial.com

SHANG PALACE’S NEW A LA CARTE MENU BY CHEF KEITH YEAP

 

Grounded in classical Cantonese technique, yet confidently layered with subtle Malaysian influences, the new à la carte menu at Shang Palace captures Chinese Executive Chef Keith Yeap’s two decade-long culinary journey.

 
There’s a quiet precision to that speaks volumes of the chef’s inimitable experience gleaned across Asia and the Middle East. Yeap is not one to tamper needlessly with tradition. “We want to distil the soul of Cantonese cuisine,” he says, “but also to tell a story.” His dishes are underpinned by structure and discipline, yet laced with warmth and a sense of curiosity.

 

You taste this immediately in the appetiser of Cherry Tomatoes with Aged Plum Dressing and Imperial Sichuan Pickled Mustard. The bright fruitiness of cherry tomatoes is heightened by delightfully tangy-sweet pickling juice of plums whilst the meticulously prepared, salty-sour-spicy zha cai pickles are mellowed through careful soaking, their intensity balanced by hints of sweetness and sesame seeds. 

Then there’s the Silk Lava Shrimp Ball, one of Yeap’s signature creations. Inspired by the colourful troll dolls he saw in an airport shop, the dish blends nostalgia with playfulness. 

Beneath the crisp, golden exterior of shredded spring roll skin lies a core of molten mozzarella encased in shrimp paste. Paired with a lightly sweet mango sauce, it’s an unexpected combination that works, both texturally and in flavour.

Simmered for eight hours, the Ficus Root Nourishing Brew is a masterclass in the Cantonese art of double boiling. Dried coconut strips, water chestnuts, ficus root, red dates, and chicken yield a clean, sweet and profoundly comforting broth, reminiscent of soups lovingly prepped by family matriarchs.

 
The unmistakable aroma of tong kwai (angelica root) heralds the arrival of a splendid Flame-seared Herbal Crispy Duck. We love the lacquered and crisp skin and the succulent flesh. The balance of herbal depth and roast duck richness is on-point.

 
Also notable is the Smoked Wagyu MBS 6 Beef Ribs, where jasmine tea leaves are used to gently perfume the already rich, stewed meat. The beef is first cooked low and slow, then smoked until it reaches that elusive, melt-in-the-mouth texture. The result: smoky, tender ribs with a lingering floral aftertaste that elevates the dish into something quietly luxurious.

 

Yeap also honours the Cantonese cuisine philosophy of allowing the ingredients to speak for themselves. His Golden Seared Hokkaido Scallops is an ode to the purity of flavour with sweet, plump scallops topped with shrimp paste and judiciously cooked until just set.

 

Texture takes centre stage in the Crispy Spiced Quinoa Oatmeal Shrimp, where light Sichuan chilli powder adds a flicker of heat to the quinoa-oatmeal crust. 

Meanwhile, the Steamed Fresh Australian Abalone, topped with the familiar pairing of ginger and spring onion, is timeless in its simplicity.

Dessert is a classic: Steamed Bentong Ginger Milk Custard. Yeap uses Bentong ginger for its signature heat and fragrance, creating a custard that is smooth, soothing and bracing all at once. It won’t please everyone, he concedes—but those who appreciate the purity of this Hong Kong staple will recognise its quiet brilliance.

Instead of theatrics, Yeap’s menu draws you in with its clarity, finesse, and depth of understanding. This is Cantonese cuisine viewed through a Malaysian lens—one that respects tradition while embracing thoughtful innovation.

 

Available daily for lunch and dinner from 11 June 2025, the new offerings at Shang Palace are a compelling reason to revisit what we think we know about Chinese fine dining.

For dining reservations and inquiries at Shang Palace, please contact tel: 03 2786 2378 or email: dining.kl@shangri-la.com