5 EASY HEALTHY YET TASTY DINING OUT TIPS & TRICKS

 

Now that dine-in restrictions have been lifted, we can patronize our fave restaurants again while maintaining new norm SOPs. Since most of us are mindful about eating healthier these days, whatever effort we make counts: be it opting for keto-friendly meals, eating more greens or cutting down on sugar. Personally, I use these easy tips & tricks when dining out all the time for healthy yet tasty meals:

1.      Choose wisely. Be selective. Look for healthier options.

Regardless of whatever cuisine you choose, restaurants will always have healthy options available. Look for dishes with more vegetables, prepared with less oil, vegetarian or keto-friendly options.

For example, An Viet serves GỎI CUỐN – fresh spring rolls with tiger prawns (which can be vegetarian with the prawns omitted). Another favourite of mine is BIBIMBAP – Korean rice bowl ‘mixed’ with assorted sautéed and seasoned vegetables, meat, a sunny side egg, and gojuchang sauce from Daorae Korean BBQ.

2.      Drink lots of water. Eat your greens. Make smart swaps.

Drinking water before your meal helps to reduce your appetite and prevent overeating. Try lemon-infused water, freshly squeezed juices or unsweetened vegetable/fruit smoothie. Enjoy fizzy drinks? Kombucha or kefir is a good alternative to soft drinks.

Have salads to start with but go easy on the dressing. You can also make smart substitutions like ordering baked sweet potato wedges or hummus with vegetable crudites instead of French fries and deep-fried appetisers. Many restaurants such as myBurgerlab and An Viet are willing to replace their burger buns and rice or noodle servings with leafy greens, making their offerings keto-friendly.

3.      Fresh & natural is best. Good food takes time.

Use common sense when it comes to selecting your food choices. Fresh, natural food is best. Also, good food is worth waiting for so do allocate realistic waiting time for your food to be prepared and served.

Dislike raw salads? No matter. Nowadays organic food and vegetarian restos such as Simple Life and BMS Organics offer plenty of healthy choices to tempt you. An Viet even uses free-range chicken for its PHỞ GÀ – Vietnamese rice noodle soup with chicken to amp up the goodness quotient. Even the homely Oriental Cravings resto at One Utama is particular about sourcing ingredients for their house specialities. Hence some of the specialities: POMELO SALAD and NYONYA SEAFOOD CURRY IN CLAYPOT are only served as and when the ingredients meet the owners’ exacting standards.

4.      Stay focused. Take it slow. 

Eating should be pleasurable. In these days of hyper-social connectivity when the phone cameras need to ‘eat’ first, make it a point to focus on what you’re eating and the sensorial pleasure it evokes. Eat slowly, savour every bite. Avoid rushing through your meal or from being too distracted as mindless eating will make you crave for food later.

A small portion of good food can be satisfying when you’re focused on the dining experience. Train and awaken your tastebuds to appreciate subtler nuances and various textures. Start by experimenting with An Viet’s VÁNG ĐẬU CUỘN CHAY – Bean Curd Skin Rolled with Tofu in Mushroom Sauce (pix above). Although the different components look deceptively bland, learn to discern the delicate accents first before jazzing the serving up with fresh herbs or house sauces available.

5.      Eat, play, laugh. You are what you eat.

Instead of depriving yourself of certain food, choose to share a serving with someone or opt for a smaller portion. Alternatively, look for healthier options. For example, dessert lovers can enjoy An Viet’s LIME & LEMONGRASS SORBET as a cool treat to wrap up their meal. Most restaurants will have sorbets or yoghurt or you can settle for a smaller scoop of ice cream and take your time to enjoy every spoonful.

Stay active, laugh and live life to the fullest. Remember, the old adage you are what you eat holds true. Just remember these easy healthy and tasty dining out tips on your next outing in the city.

 

ALEX PORTEOUS STAYS FOCUSED ON THE FUTURE

Like the Leica camera he uses in his street photography, Alex Porteous is firmly focused on the future as he steers the Four Seasons Hotel Kuala Lumpur (FSHKL) team through the current uncertainties plaguing the hospitality and tourism sectors as the newly appointed General Manager. 

Having arrived in Kuala Lumpur right in the midst of the Covid-19 pandemic from Four Seasons Hotel Kyoto, Porteous admits there’s no playbook to deal with such an unprecedented crisis. Fortunately, having garnered more than 27 years of experience with Four Seasons at 7 properties, 3 hotel openings and a handful of accolades, Porteous can count on his own inimitable leadership skills to forge ahead and maintain the FSHKL team’s momentum following their stellar performance right from the get-go.

To this personable GM, authenticity means being honest. “I’m the first to admit I don’t know everything. Sometimes my team members are surprised when I say I don’t know everything. I also ask a lot of questions. That’s how we learn: by asking questions,” says Porteous.

He firmly believes in authenticity as a key trait of leadership, citing a quote from Ralph Waldo Emerson “To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment”. As his team moves towards 2021, he is committed to involve each and every one in decisions that affect their jobs and work environment; ensuring every one of them can voice a different opinion without fear of any negative consequences.

Photo courtesy of Four Seasons

Creating a safe work place is paramount to Porteous as he says “when we as colleagues connect with each other meaningfully, that’s when we are able to connect with our guests as well.” 

Showing a sincere interest in his team as people, as individuals, and not just as employees will translate and demonstrate his actions match his words. An avid advocate of listening and engaging with guests and employees, Porteous affirms top of his list will be working together with his team to raise the bar for the Four Seasons Hotel Kuala Lumpur and continue to build the confidence of guests and business partners. “Getting our team to do the right thing instead of just doing things right  ̶  that makes a difference.”

“It’s important we keep engaging with our guests, business partners and internal team members” says Alex Porteous. “For our corporate guests and business partners, we ask them ‘How are you doing?’, ‘What can we help you through this tough period?’…It’s through such engagements that led us to the creation of our ‘Ultimate Me’ and ‘Inspiring Workspaces’ marketing packages.”

Praising Malaysian authorities on their handling of the Covid-19 pandemic, Porteous says the general populace is also experiencing ‘Covid fatigue’ and yearns for a change of scene with their families and friends. “That’s when some of our guests check into the Four Seasons.”

Porteous explains: “FSHKL adheres to Four Seasons global health & safety programme known as ‘Lead with Care’ that outlines procedures educating and empowering employees to take care of guests and each other. Face masks must be worn by everyone within the Hotel, temperature checks are conducted and every person are registered via the MySejahtera app.

“At our restaurants, tables are set apart to ensure physical distancing and all utensils are sterilized and wrapped. Regular touchpoints such as lift button panels, phones and light switches throughout the Hotel and in our guestrooms are sanitized constantly and thoroughly. Guests can control and limit the frequency of face-to-face interactions between themselves and our employees, whether it’s for making reservations, requesting for airport transfers or concierge service.”

Porteous also says it’s imperative to keep his team engaged and updated on how the Hotel is doing. He constantly writes them notes; passing them guests’ compliments and how the employees concerned have made their stay memorable. 

Photo courtesy of Four Seasons

“I not only thank them but also their family. It’s during these trying times that people need to be reminded of their self-worth, and the support of their family. To me, their family is the wind beneath their wings, enabling them to do a great job at work. I also call each employee on their birthday. Some may view it as a small, insignificant gesture but to an employee, it could be a good mood booster and causes him or her to be nicer to their family members. I’m a firm believer of life-work balance rather than the work-life balance of yore. Many people don’t realise when your life is in order, your work will naturally fall into place.”

The consummate hotelier caught the hospitality bug as a young chap after his father’s hotelier friend took him on a whirlwind behind-the-scenes tour. When he turned 17, Alex Porteous joined the hotel industry and worked his way steadily in different roles and through various departments: management trainee, chef, server, barman, receptionist, engineering, press office, and sales & marketing. 

It was in 1993 when he first joined the Four Seasons Hotel in Hong Kong. Since then, Porteous has gained a wealth of experience from his stints in Canada, Singapore, Thailand, Seychelles and Japan. 

Photo courtesy of Four Seasons

According to Porteous, his best experience as a hotelier thus far is being General Manager. Recalling the day he finally occupied the hot seat, Porteous quips “it suddenly dawned on me the sheer weight of responsibilities resting on my shoulders. I realized just how important my role is and how it has changed over the years. Now a GM has to be inclusive, to be empathic and to take ownership of one’s actions.”

Citing the Four Seasons philosophy of “treating others as how you would have them treat you”, Alex Porteous says “I want to be the kind of boss who will treat my daughters like they matter; a boss who value their contributions and know their worth.”

Married to Satoko, the father of three enjoys dabbling in street photography. The Leica camera enthusiast who prefers shooting monochrome, looks forward to capturing the undiscovered gems of Malaysia. In the meantime, the hotelier’s sight remains steadfastly focused on the path ahead.

Photo courtesy of Four Seasons

MY CRAZY RICH ASIANS STAYCATION EXPERIENCE AT E&O PENANG

Rudyard Kipling. Somerset Maugham. Charlie Chaplin. Noel Coward. Dato’ Michelle Yeoh. They were among the coterie of famous guests who have graced the iconic Eastern & Oriental Hotel Penang.

 

Thus we too had the privilege of living the luxe life, albeit it was only for a weekend, after the E&O Hotel completed a 9-month meticulous refurbishment programme of its Heritage Wing. Retaining its rarified old-world charm coupled with newer culinary experiences, the grand dame of Penang greeted the new decade with aplomb.

Upon entering the spacious lobby, my Crazy Rich Asians-style staycation experience was triggered. After welcoming pleasantries, we were instantly escorted to our plush Twin Queen Deluxe Suite. Just a squiggle of my signature completed the swift and smooth check-in process. Guests residing at the Heritage Wing also enjoy butler service on request.

Like Alice in Wonderland, I explored and admired every inch of the tastefully appointed suite. Soft, muted colours abound, complemented by white and dark wood trimmings, carefully curated framed prints and two queen-size beds bestowed understated colonial era-inspired elegance. An ornate writing table with multiple slots and drawers made those who need to catch up on work a complete breeze.

Founder of Interiors International Sdn Bhd Datin Tham Oi Wah who restored the Heritage Wing back to its former glory has done an excellent job overall. For instance, padded armchairs and a comfy settee turned the adjoining seating area into an inviting lounge for reading, watching the UHD flatscreen TV and rustling up drinks from the side cupboard. Banks of retro louvre windows opened out to breathtaking views of blue skies, towering palm trees, aquamarine sea and the Heritage Wing pool surrounded by potted greenery.

Cocktail hours en-suite are possible thanks to the provision of glass decanters filled with vodka, gin and whiskey. A mini bar with soft drinks, bottled juices, soda water and cold towels comes built-in within the side cupboard. It also proffers a Nespresso machine, an array of Harney & Sons premium tea complete with a tea press, three types of nibbles (handcrafted pralines and nuts) and daily fresh fruit. 

Strolling into the elongated walk-in wardrobe and dressing area, I felt like a pampered superstar. The dark wood vanity cum dressing table was splendid for dolling myself up whilst the ample shelving and storage space ensured our luggage and necessities were kept in order. Aside from the bathrobes provided, a touch of local culture in the form of two batik sarong (tying instructions provided) are made available.

I could stay ensconced forever in the luxurious bathroom with a long bath, signature twin vanities and a separate shower. In the hotel’s quest to reduce the usage of one-time plastic,  amenities such as bamboo toothbrush, comb and emery board came packed in biodegradable cornstarch material. Instead of miniature plastic bottles of shampoo, conditioner and body lotion, full-size ceramic pump bottles of toiletries are now de rigueur.

Although we were reluctant to tear ourselves away from the creature comforts of our plush suite, we went a whirlwind tour of the E&O. The echo dome – an original structure from the Sarkies management era – reigns overhead in the Heritage Wing lobby. A four-sided upholstered banquette seat crowned with a cluster of palm fronds makes it a majestic rendezvous point for guests.

At the expansive reception area, a dark wood key slots cabinet from the heritage hotel’s halcyon days along with the manually controlled Waygood Otis lift with a sliding grill – featured in the Crazy Rich Asians movie – remains ship-shape even though it is no longer in use.

 

 

Nearby, groups of retro-designed armchairs and settees with side tables bearing fresh orchids beckon from strategic nooks and corners. Along the marbled corridor leading to the Grand Ballroom and Victory Annexe, huge potted palms and more orchids add touches of vibrancy. By night, the mellow lighting casts a romantic vibe.

“Generations of guests and visitors alike have chosen the famous Heritage Wing as the backdrop for their magical moments over its 134-year history” said Alison Fraser, general manager of the E&O Hotel Penang. “Mindful of this beloved legacy, careful consideration has been taken to ensure we retain E&O’s treasured style of timeless elegance that is unique to this cherished heritage landmark.”

A new art colonnade situated along the hallway outside The Cornwallis does double duty as a showcase of artworks by local talents. The artistic collection changes periodically, promoting different homegrown artists' creative efforts to the E&O Hotel guests from around the world.

 

 

 

Strolling along the verdant seafront lawn, we saw a lovely garden wedding set-up. More elaborate banquets and formal affairs are usually held at the gilded Grand Ballroom which oozes class and discernment.  

History buffs can refer to the beautifully produced map provided in their suite, listing interesting historical elements found onsite the hotel. For instance, three decommissioned cannons from Fort Cornwallis remain in place at the seafront facing the Andaman Sea – important testaments of not only to the historical significance of the E&O and its guests but also that of Penang.

Our walk ended at the 232-suite Victory Annexe where Emporium – the hotel’s retail shop is located. Stocked with a treasure trove of keepsakes such as "The E&O Hotel – Pearl of Penang" coffee table book by Ilsa Sharp, unique artisanal souvenirs, framed landmark photographs of Penang, eclectic semi-precious stones and silver designer jewellery, delicately beaded cheongsam dresses, batik stoles and sarong, Emporium is bound to keep avid shopaholics happy. To replicate the E&O’s restorative bath experience, Emporium also offers organic spa accoutrements by Panpuri, essential oils, plush E&O bath towels and robes.

 

  

Sunset saw us venturing into The Cornwallis lounge for complimentary cocktails and canapes from 6pm to 7pm. Tempting nibbles of lamb meatballs with a zingy sauce, baby potato halves topped with sour cream and chopped streaky beef, roti jala with chicken curry, crudites, a cheese board with assorted nuts and fruits, and tropical sliced fruits whetted our appetite.

 

 

Thirst-quenchers include house white or red wine, beer, juices or soft drinks. Otherwise, the resident mixologist will readily whip up a classic cocktail or inventive mocktail on request nightly. Conceived with an integrated seating and dining area, the convivial lounge looks out to the Heritage Wing swimming pool.

 

As guests of the Heritage Wing, we had the privilege of having breakfast at the Cornwallis, Planters Lounge (Level 6, Victory Annexe) or Sarkies. Our first morning was spent admiring the seaview vista from the spacious balcony of Planters Lounge (the alternative is air-conditioned comfort inside the lounge).

Rarely did we revel in the tropical balmy weather but somehow the luxury of having breakfast prepared to our liking made it a distinct experience. Thanks to the cordial and attentive service, I relished every bite of my White Only Omelette with Spinach and Tomato while my other half tackled his Breakfast Steak and Eggs, and for my girl, Cured Salmon and Eggs Benedict.

The following morning our Continental breakfast at The Cornwallis was equally on-point. Laid out for guests to help themselves were yoghurt, fruits, muesli and cereals, pastries and bread. Our omelette and scrambled eggs came up to expectations. Again, service was impeccable and left no room for complaint.

 

Whether you’re staying in a Superior, Deluxe, George Town, Premier, Straits, Writers, Pinang Suite or the ultimate E&O Suite at the Heritage Wing, the courtesies accorded will include all the privileges we had experienced, complimentary in-suite WiFi access, complimentary local newspaper (Chinese, English or Malay), and laundry and pressing service of 3 garments per stay.

 

Views from Pinang Suite

Premier Suite

 

 

When it comes to food & beverage, the E&O Hotel Penang will leave discerning gourmands spoiled for choice. That's another story best told on another day in another blogpost.

For your own Crazy Rich Asians staycation or more information, visit the E&O Hotel Penang website https://www.eohotels.com/suites/

Coming soon: Reviews on the dining options available at the E&O Hotel Penang: Palm Court and Java Tree.