Showing posts with label promotion. Show all posts
Showing posts with label promotion. Show all posts

Wednesday, June 12, 2024

MILLENNIA VILLAGE REDEFINES SENIOR LIVING



Inspired by the emblematic "Hakka Tulou" (客家土楼), the central communal space to foster camaraderie and strengthen ties within traditional Hakka communities, Millennia Village is reputedly the first purpose-built senior living resort in Malaysia.

Nestled on a 32-acre lush enclave in Seremban, Millennia Village aims to redefine the lifestyle of seniors as "the start of more enriching and purposeful golden years”.
Surrounded by prolific greenery and native trees, the main building’s "Hakka Tulou" inspired design envisaged a collective community where residents converge, connect, communicate, and share life experiences.
According to John Chia, Founder of Millennia Village, "We believe seniors deserve more than just a place to stay. They should be in a community catering to their unique needs. We believe the golden years can be just as exciting and rewarding.”
Executive Director of Millennia Village, Diane Chia (right) adds, “Millennia Village is inspired by the principles of Blue Zones, focusing on healthy habits, togetherness and happiness. Those factors contribute to seniors’ longevity and well-being. We aim to enhance the quality of senior lifestyle by providing a safe, comfortable, and socially engaging environment. The tranquility of our location means pristine air quality, minimal traffic and noise along with an unparalleled level of privacy and security.”
We were assigned a 481 sqft Studio Suite room. Clad in white and neutral earth tones with clean, minimalist approach, the glass doors lead outside to a balcony with soothing views of the granite rock wall covered with trees and shrubbery.
Bathroom handrails, a panic button and a wall-mounted fold-up stool are found in the shower and toilet. The door is wide enough for wheelchair access although it would be nice to have a more accessible shelf for toiletries, bath sponge and spectacles.
The current recess space beside the shower cubicle seemed odd and not user-friendly. Also, the empty space in-between means water splashing out of the shower area is inevitable even though the curtain is fully drawn.
Our room layout is nice and practical featuring a long kitchen counter equipped with an induction stove top, microwave oven, electric kettle and sink. Furnishings include a couch with a coffee table, a dining table, a floor-to-ceiling closet and wooden sideboard.
Electrical appliances provided are a fridge, an induction cooker with hood, an electric kettle and a microwave oven. There’s aslo a flatscreen TV and a working desk. Fans, an air-conditioning unit and Wi-Fi access are par for the course.
Currently, breakfast, lunch and dinner are served at Saffron all-day dining restaurant. There’s plenty of natural daylight within the space. A private room is also available for group dining.

One floor above is Kopitiam which will be serving simple, local fare and snack items. Plans are afoot for a grab & go bakery cum convenience store of sorts.
Located at the 9th Floor of Block B, The Rooftop is ideal for lounging around with friends for drinks and conversation. The balcony seating accords panoramic vista of the nearby surroundings.

We love the saltwater infinity swimming pool where aquarobics classes can be held. Nearby is a walking trail with various fitness equipment for those who desire working out in the open.

More walking paths with a 2-acre nursery for eco-farming and zero waste practices e.g. growing organic produce and composting food waste are also available. Avid gardeners will like pottering around the raised garden beds and elevated planters. Built using permaculture principles, the fertile farm garden aims to provide edible herbs and vegetables for a farm-to-table experience.
Serene strolls along trails purpose-built by the Orang Asli wends through a regenerated forest covering 8 acres of prime land amidst the stunning vistas of a majestic rugged granite rock face.
Planned group fitness activities: tai chi, line dancing, senior yoga, physiotherapy, and stretching exercises to arts and craft and even a community kitchen should keep senior residents occupied and fulfilled. A gym, a multi-purpose studio, an airy and spacious library, a games room, a theatre and event space accommodating up to 200 persons are found onsite.
The first phase of 344 units features one- and two-bedroom units tailored for independent senior living whilst the second phase will comprise 75 units for seniors requiring assisted care. Phase three will offer larger units for independent senior living.
Millennia Village offers medium and long-term tenancies of 1 month to 3 years, with pricing depending on the stay duration. For a limited time only, Millennia Village is offering a long stay promotion at RM5,500 per month for two persons.
A trial stay of 3D/2N is also available from RM1,200 for two persons. All room packages include a fully furnished unit, housekeeping, Wi-Fi, free access to all facilities, daily breakfast and dinner. The offers are valid until 31 August 2024 and are subject to prevailing taxes.

For more information about Millennia Village, please call 06-7609677, email: dianechia@milenniavillage.com or visit www.millenniavillage.com.

Monday, August 28, 2023

AUSSIE BEEF AND LAMB HOSTS SUSHI-MAKING MASTERCLASS WITH CHEF CASH FONG

(left-right) Rose Yong with Chef Cash Fong and Melanie Harris

Have you ever tried making sushi with halal Aussie beef and lamb? Meat & Livestock Australia (MLA) in collaboration with Grand Hyatt Kuala Lumpur hosted a sushi-making masterclass, to show how fresh and versatile Aussie beef can be used to make inari sushi, onigiri and sushi roll.

Rose Yong, Country Manager of Meat & Livestock Australia (above left) welcomed Melanie Harris, Australian Trade Commissioner for Malaysia and Brunei (above right) to the event. She also introduced Executive Chef Grzegorz Odolak (centre below) of the Grand Hyatt Kuala Lumpur and Tung Lok group of restaurants’ Japanese Executive Chef Cash Fong (below right).

Chef Fong who spearheads Tung Lok’s Ushio Sumiyaki Restaurant, a modern Japanese charcoal grill bar and Douraku Sushi at Park Regis in Singapore was awarded Taste of Japan Bronze Medal in 2017 and Singapore Masterchef in 2019.
In her short speech, Harris said “Australia is recognised as a leading exporter of premium quality beef and lamb. Our commitment to sustainability, integrity, and quality has been unwavering. We take pride farming practices emphasise animal welfare, environmental responsibility, and responsible resource management. 

“Australia has consistently showed its dedication to delivering products of exceptional taste and nutritional value. Our lush pastures and stringent quality control processes ensure the meat we export is not only succulent and flavourful but also meets the highest safety standards.” 

Affirming Australia's beef and lamb have a special place in the hearts of Malaysians, she said “this gathering is a testament to the shared appreciation for culinary excellence. The harmony between Japanese and Australian flavours is a culinary symphony reflecting our commitment to quality and collaboration.”

As the guest chef responsible for the Japanese-Australian Epicurean Affair menu for the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making masterclass.
(left-right) Jennifer Khoo of Chasingfooddreams with friend Carole Tan (centre) and I at the MLA sushi masterclass

Local media members also had a first-hand sushi-making experience using Aussie beef before they sat down to try some of the #DinewithChef specialities. 

Starting with Aburi Maki (RM68), the rolled sushi topped with tender sliced beef (lightly seared) and stuffing of avocado, oba leaf, kyuri, and miso dressing 
most delicious.
The Double Boiled Soup with Beef Short Rib, Tomato, Carrot and Onion (RM48) was a palate-pleaser too. Toothsome to the bite, the cubes of beef lent textural interest to the clear and flavourful broth.

Another notable offering was Gyu Tataki (RM128) – slices of briefly seared beef which we mixed with quail egg then savoured along with cherry tomato, ice plant and ponzu sauce.
Although our portion of Grilled Lamb Neck (RM118) with root vegetable and miso sauce, the harmonious pairing with slender asparagus and miso sauce was on-point. 

Other dishes to sample during the #DinewithChef promotion include Wok-fried Lamb Rack (RM168) with cashew, sesame and cumin powder, Wasabi Steak (RM145) and Yakitori (RM78).

Banana Ice Cream topped with macaron and mango boba in a waffle cone brought the curtains down on our afternoon with Aussie beef and lamb.

For enquiries and reservations at THIRTY8, call tel:03 2203 9188 or email: thirty8.kuagh@hyatt.com

 

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