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Year of Eating Hearty

Hundreds of new foodie adventures await you in the New Year. From feasting in the sky to dining in the dark, let 2014 tease, tempt and titillate your taste buds. 

Words: R. Rajendra

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,AirAsia X,MaXimise,Bento Set,Japanese meal,Big Breakfast Meal,Roast Chicken Premium Meal Set

The Bento Set


AirAsia X is offering three new meals for guests: the Big Breakfast Meal, Roast Chicken with Special Stuffing and Cranberry Sauce and Japanese Bento meal. The Big Breakfast Meal comprises an egg omelette, chicken sausage, crispy hash brown, sautéed mushrooms and baked beans, and is served with bread, juice, yogurt, and coffee or tea (MYR24). The festive Roast Chicken Premium Meal Set offers a serving of roasted chicken thigh with special stuffing and tangy cranberry sauce, served with roasted potatoes, vegetables, a salad, dessert and juice (MYR28). The Bento Set includes a variety of Japanese favourites such as smoked chicken breast, sea bass with teriyaki sauce, kamaboko (fish cake), nimono vegetables, pickled vegetables and Japanese rice (MYR30). These meals are available exclusively for online booking only. 

     AirAsia X is also introducing MaXimise, which is an add-on option where passengers may complement their pre-booked meal with an additional drink and dessert for only MYR7. Making this festive season truly joyful, all AirAsia X guests who MaXimise their meals will receive MYR50 gift vouchers to be used on their next trip with AirAsia X. This special gift voucher give-away is valid for guests travelling from now till February 2014 only. T & C apply. www.airasia.com

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Ythu Wendy Vietnam Cuisine

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Svea Cafe

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Beef Noodles,Xi Qing Seafood Restaurant

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Sushi,Omaya

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Kepong Fishing Village Restaurant


Savour an extensive selection of Malaysian hawker fare and global favourites at Taste Enclave in the newly-revamped Avenue K mall, located opposite the iconic Petronas Twin Towers in Kuala Lumpur. Diners can try food from 16 stalls offering a smorgasbord of flavours and tastes such as Ythu Wendy Vietnam Cuisine, Mandarin Chicken Rice, Stall No. 21 Beef Noodles and Golden Hot Pot and other exciting outlets. Located on Level 2, Taste Enclave occupies 17,500 sq. feet and can seat up to 550 diners. The interior is set in lush foliage and a great expanse of greenery, which allows diners to experience a tranquil sense of escape while feasting in absolute comfort. www.avenuek.com.my 


The IndieWoman is 27 years old or older, single and lives alone with no children. With some 31 million of them in the US alone, spending power is estimated at around USD50 billion annually! It is this group that will greatly influence the food sector in 2014. Phil Lempert of Conagra Foods says that this demographic has a huge support system that extends to family and friends with a strong sense of sharing, which extends to the kitchen and dining room. Capitalising on this group, expect to see a rise in semi or partially homemade meals, healthy frozen meals, and quick and convenient food-on-the-go that will cater for busy customers. www.parade.com 

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Meeka,Middle Eastern Cuisine Restaurant


At the recent 2013 Savour Australia Restaurant & Catering HostPlus Award for Excellence, Meeka, a Middle Eastern cuisine restaurant with a decidedly Aussie twist, was voted Best Specialty Restaurant. Located in the Perth suburb of Subiaco, the restaurant is known for its flavour-packed collision of authentic Middle Eastern cuisine and adventurous Australian spirit. Built around hearty tajines and served in traditional clay pots, Meeka’s dishes are created with the best of fresh and local ingredients. Adding to this, plates and beautiful glassware from Morocco were brought in to create an exotic yet homely atmosphere. www.meekarestaurant.com.au 

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Bosch Home Appliances


Bosch Home Appliances has launched its Asian Range that feature INTELLI innovations catering to Asian kitchen needs. The gas and electric hobs of the Asian Range are designed wider than the existing European Range keeping in mind that Asian cooking involves cookware such as the wok and larger pots. The oil collection channel on the hoods comes with a patented double filter system to instantly capture condensed grease, which then flows to the oil cup, keeping the kitchen grease free. www.bosch-home.com.my 

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,dining in the dark


The concept of dining in the dark has become quite popular lately and has caught on in Cambodia where guests get to taste Khmer, international and vegetarian cuisine in pitch black darkness. In Phnom Penh, Chef Phola Chon prepares a selection of dishes that’s big on taste, aroma and texture, but the ingredients and cooking style are only revealed at the end of the meal. This dining concept is also on the forefront of social service as it supports the visually-impaired community by employing them in the core service team. So, here’s your chance to discover the essence of dining from a new perspective while doing something good for the community.

126 Botanic Café, Street 19, Preah Ang Yucanthor, Phnom Penh.

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,ice cream


Legends abound on who first discovered ice cream. Some claim Marco Polo brought it back to Europe from China, while others say Catherine de Medici made sorbet fashionable in 16th century France. Earliest evidence of this all-time favourite treat points to the Chinese from the Tang dynasty (618 – 907 AD). Buffalo, cow or goat’s milk was heated, fermented and mixed with flour for thickening and flavoured with camphor before being chilled. Chilling the mixture was achieved by mixing salt with ice, which reduced the temperature to lower than -14° Celsius. The freezing technique only arrived in Europe around 1503 but was not initially applied to food. Ice sorbets appeared only around 1660 in Naples, Paris and Spain. www.ice-cream.org

From The Magazine,Quick Bites,Travel 3Sixty,AirAsia,Inflight Magazine,Cooking Book,Best of Asian Cooking,Authentic Recipes


Featuring great recipes from some of Asia’s most established cooks, The Best of Asian Cooking: 300 Authentic Recipes is a treasure trove of well-loved dishes. The book features Chinese dishes like Prawn Dumpling Soup and Fried Garlic Pork, Japanese Teriyaki Chicken and Sukiyaki Beef Bowl, Korean Ginseng Chicken Stew, Kimchi Stew, Filipino Créme Caramel and Nyonya-Style Pancakes to name a few. Authored by Keiko Ishida, Nguyen Thanh Diep, Heinz Von Holzen, Leeminjung, Arlene Diego and Dhershini Govin Winodan, this must-have cookbook retails at SGD35 and is available at all good bookstores or, available for purchase online at www.marshallcavendish.com/genref 


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