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NuMee Gardenia Re-Launches Its Yellow Noodle to Best Suit The Malaysian Taste

From left- Norernahezreen Hamzah, Ena Suhaila Abas, Manager, Business Development _ Marketing of Gardenia Bakeries (KL) Sdn Bhd and Kartini Aziz

(20 January 2020) KUALA LUMPUR – Gardenia Bakeries (KL) Sdn Bhd today re-launched its NuMee Gardenia with a newly improved recipe to better cater to the Malaysian consumers. Well-known for being a consumer-oriented brand, NuMee Gardenia is now springier with no smell and no colouring as a result of a consumer listening exercise.

Soon after the product first launched in mid 2019, researches were conducted to gauge the product’s and campaign’s effectiveness which are the Post Launch Evaluation and Product Optimisation Program. Surveys were conducted in 4 regions within the Peninsular – Central region, East Coast, South and North region.

“After NuMee’s launch, the NuMee Gardenia team had been listening closely to what the Malaysian consumers had to say about the product. We took into account each feedback and went back to the research and development stage to adhere to the consumers’ needs. Flash forward, here we are now, 4 to 6 weeks later with a better and improved NuMee with NO SMELL, NO COLOURING and MORE SPRINGY noodles to cater to the Malaysian homes,” said Ena Suhaila Abas, Manager, Business Development / Marketing of Gardenia Bakeries (KL) Sdn Bhd.

Some of the key findings are 71% consumers have recognised the NuMee Gardenia brand and immediately became regular purchasers; 55% respondents agreed that the NuMee Gardenia is odourless with no chemical smell; and 91% yellow noodle consumers have shifted from other brands to NuMee Gardenia due to its finest ingredients and the Halal recognition.

Based on the data gathered, NuMee Gardenia noticed that a few aspects of the first launch of NuMee Gardenia yellow noodles had to be improved. Consequently, the product went through another round of research and development process and after a few weeks, the NuMee team came out with the best formula, adhering to the consumers’ feedback.

Today, the newly improved NuMee Gardenia was introduced through a cooking challenge called the Kelentang Kelentung NuMee Cooking Challenge. A program involving NuMee’s social media fans alongside their favourite celebrities. The program was hosted by radio presenter, Fara Fauzana (FaFau) and the challenge was accepted by celebrities including Nourul Depp, Asrul Zaidi, Kartini Ariffin and Ammar Titan.

Norazllila Sakimin, Norsalina Jalaludin, Wan Rogayah Wan Muhamad, and Norernahezreen Hamzah, were the lucky ones chosen via social media to team up with their favourite celebrity to compete against the opponents team at Culinary Studio iZen @ Kiara 2. Using the newly improved NuMee as the main ingredient, each team was given a list of secret ingredients to be cooked together with the NuMee yellow noodles which were eels, flour, chicken feet and cassavas. The teams were given 40 minutes to complete the dish.

Kelentang Kelentung NuMee Cooking Challenge carried the objective of reminiscing the forgotten recipes which once had brought families together, strengthening their ties at the dining table. This marks the second wave of NuMee Gardenia after its launch in 2019. The Gardenia product now comes with its newly improved recipe, aiming to be the first choice of households around Malaysia.

When asked about NuMee’s new project, the Kelentang Kelentung NuMee Cooking Challenge, Ena added that NuMee would like to bring forth the countless varieties of recipes for yellow noodles through the Kelentang Kelentung NuMee Cooking Challenge ranging from main meals to snacks. Above all, all the recipes are suitable with the newly improved NuMee yellow noodles.

According to FaFau, all the dishes tasted great. Each of the participants gave their best during the challenge and she personally felt that NuMee’s newly improved recipe was the key contributing factor of the delectable dishes. The winner was the dynamic duo, Norernahezreen Hamzah and Kartini Aziz whilst the other teams received consolation prize.

NuMee Gardenia is sold at RM1.50 per packet and is available across Peninsular Malaysia in supermarket and grocery stores. Find out more on NuMee Gardenia at www.numeegardenia.com.my or on NuMee social media platforms, NuMee Gardenia@numeegardeniaofficial on Facebook and NuMee Gardenia@numeegardenia_official on Instagram.

The Sanchaya Guest Chef Series Welcomes Chef Cameron Matthews of Australia's Spicers Retreats

Chef residency showcases some of Australia’s best culinary talent 

(Singapore, January 2020) From Friday 27th March – Sunday 29th March, 2020, The Sanchaya will welcome Cameron Matthews as the second guest Chef as part of their ongoing culinary residency programme. During his time at the estate, Matthews will work alongside The Sanchaya Director Giacomo Turzo to select the freshest local produce from the sea, land and gardens for a gastronomy inspired weekend, including evening meals and a Sunday BBQ brunch.

Cameron Matthewsisa leading Australian industry figure who is an ardent supporter of local products and producers and as Group Executive Chef for legendary Spicers Retreats Hunter Valley- Eremo Restaurant, Guesthouse and Restaurant Botanica and Vineyards Estate in New South Wales.

Chef Matthews is well-respected amongst Australia’s most discerning diners having held positions of Executive Chef de Cuisine at Brisbane’s iconic Siggi’s Restaurant and Executive Chef of Restaurant Lurleens Sirromet Winery which received the honour of being voted both ‘Best Tourism Restaurant’ and ‘Best Winery Restaurant in Australia’.  For three years he held the position of Head Chef at the two hatted Regional Victorian restaurant Simones of Bright and Executive Chef of The Long Apron restaurant and cooking school.

During his time at the estate, Matthews will work alongside The Sanchaya Director Giacomo Turzo to select the freshest local produce from the sea, land and gardens for a gastronomy inspired weekend kicking off with a Friday evening 3 course a la carte style dinner inspired by some of Matthews classic signature dishes including scallop crudo, grilled seasonal greens, salsa verde, egg yolk purée and dried kale and Aged Hunter Valley beef tartare, porcini caramel, beetroot butter, garden leaves, white vinegar. This will be followed by a four hands Saturday dinner from Chef Giacomo and Chef Cameron, which will see the pair fuse their individual styles featuring some of Spicers and The Sanchaya’s most iconic dishes including Honey glazed and roasted Kingfish, cauliflower, dried milk and lemon jam and Estate herbs Jack fish fillet, Marinated anchovies with goat cheese and spaghetti cucumber.  

Perfecting the offering on each evening, The Sanchaya’s Sommelier, Jeroen L’abée will showcase a selection of Australian and French wines to accompany each course. Since joining The Sanchaya, Jeroen has steadily built an enviable collection of award-winning and discovery wines. Each evening will be staged in the estate’s glass-walled Decanter room, giving guests the opportunity to learn more about the cooking techniques Chef Matthews has perfected throughout his multi awarded career.

The weekend will culminate in a Sunday Brunch on Sunday 29th March, whereby Chef Giacomo and Chef Matthews will recreate the quintessential Aussie BBQ, with a decidedly international twist. Taking place on the lawn area at the heart of the estate, the Spicers BBQ will be a casual affair, with beanbag seating areas and an optional free-flow beverage, featuring Sommelier selected rosés and Australian beers.

Located less than an hour away from Singapore, The Sanchaya is a boutique beachfront estate nestled amidst luscious tropical gardens and the sparkling Indian Ocean. With an Indonesian-inspired spa, ocean-side croquet lawn, endless white beach, and several world-class dining options, The Sanchaya is one of the most convenient and exclusive, yet inspiring, short or long stay offerings in South East Asia.

A limited time Guest Chef Series accommodation experience includes:

–       2-night accommodation in either a Lawan Thai Villa or Sanchaya Suite (additional nights will be charged at best available rate)

–       Two places at Chef Matthews’ dinner on either Friday, 27th or Saturday, 28th March

–       Sunday BBQ Brunch by Chef Cameron on Sunday, 29th March

–       Daily pre-dinner cocktails at The Bar throughout the weekend

–       Daily à la carte breakfast

–       Express clearance upon arrival and prior to departure at The Sanchaya Lounge in Bintan Resorts Ferry Terminal

–       Shared chauffeured return transfers between Bintan Resort Ferry Terminal and the estate 

This experience is available on Friday, 27th March – Sunday, 30th March, with rates starting at IDR 20,335,000++ per couple (IDR 24,605,000 net, inclusive tax and service charge). For further information, please visitwww.thesanchaya.com.

Nestle Air Popcorn offers milk tea and fruity yogurt flavours for young Vietnamese

Image credit: Minimeinsights.com

Nestle Vietnam has dived into the popcorn category with the new Nestle Air Popcorn in two flavours – milk tea and fruity yogurt. Nestle Air Popcorn is made using air popped technology, thus healthier unlike other technology, which uses oil. The corn itself is imported from the US. The popcorns are said to be flavouful and crispy.

The choice of milk tea flavour taps into the current bubble milk tea trend.

At the newly-opened Finelife Food Store, each 40g pack of Nestle Air Popcorn is retailed at VND 20,800 (USD 0.90).

Coca-Cola with Coffee goes to the Philippines via Ministop

Coca-Cola with Coffee is now available in the Philippines through the Ministop convenience store chain but only for a limited time. The Coca-Cola with Coffee is imported from Vietnam and is priced at PHP 52 (USD 1) per can.

Coca-Cola with Coffee is still in the market in Vietnam but appears to have failed to gain consumer interest in neighbouring Thailand. The coffee-flavoured cola drink was made available in limited quality in Malaysia too but has not been made a permanent product there. In fact, the ones sold in Malaysia came from Thailand, a sign that we believed Coca-Cola was shifting some of its stockpile in Thailand to Malaysia.

It is left to be seen if Coca-Cola with Coffee can thrive in the Philippines.

Nestle launches La Vie Glass

Nestle Vietnam has introduced La Vie in glass bottle packaging. La Vie is Vietnam’s number 1 mineral water brand, according to Nielsen data. The launch of La Vie Glass allows the brand to better target foodservice and hotels where water in glass packaging can fetch a higher price.

La Vie Glass is also available at Ân Nam Gourmet supermarket, which has announced that it would stop giving out free shopping bag from 6 January 2020. The recommended selling price at Ân Nam Gourmet is VND 19,000 for 450ml and VND 26,000 for 750ml.

With sustainability a major issue right now around the world, tackling plastic waste through reusable and recyclable glass bottle represents a step forward for Nestle Vietnam. The company has joined the not-for-profit Packaging Recycling Organization Vietnam (PRO Vietnam) in July 2019. PRO Vietnam’s ambition is that by 2030, all packaging material put into the market by its participating members shall be collected for recycling.

Environmentally-friendly canned water launched in Vietnam

Winking Seal Beer Co., one of Vietnam’s leading craft beverage companies, has launched beWater – an environmentally-friendly canned water product in Vietnam. The company has partnered with TBC-Ball Beverage Can Vietnam Limited and Ball Asia Pacific Limited to roll out this canned water manufactured in Vietnam using advanced reverse osmosis and UV light treatment for purification.

Winking Seal Beer Co. has signed agreements with leading international hotel groups and F&B outlets to help phase out plastic bottles and reduce overall environmental footprint. Immediate plans include launching an international distribution presence, according to the press release.

New KFC White BBQ Crunch shows BBQ sauce can be in white

KFC in Malaysia has unveiled KFC White BBQ Crunch to debunk consumer perception that BBQ sauce is always brown. The chicken pieces with hot sauce glaze comes with the new smoky white BBQ sauce.

KFC White BBQ Crunch reminds us of the Richeese Factory’s Black series in Indonesia. Instead of yellow, which is traditionally the colour associated with cheese, Richeese Black features charcoal cheese in black and this range of products has successfully captured the interest of Indonesian consumers.

The new smoky white BBQ sauce could have the same effect but black cheese does offer a more eye-raising experience than white BBQ sauce. Perhaps a transparent BBQ sauce would make a louder buzz.

ChaTraMue new Yuzu series features the best from 3 countries

Thailand’s famous Thai tea ChaTraMue has launched the yuzu series featuring Yuzu Green Tea and Yuzu Thai Tea. This better-for-you drink contains ingredients from three countries Thailand (tea leaves), Japan (yuzu) and China (goji berries).

Goji berries are said to be good for improving eyesight, while yuzu is rich in vitamin C and antioxidants to improve the body’s immunity.

Yeo's and Playmade celebrate Chinese New Year with lychee

Bubble milk tea company Playmade by 丸作 has collaborated with Yeo’s to roll out the Lychee Series in Singapore as part of reinventing the classics. The Lychee Green Tea and Lychee Milk Tea with lychee pearls are infused with Playmade’s freshly brewed teas and Yeo’s Lychee drink. The drinks are available across all Playmade’s stores in Singapore from 17 January 2020 to 16 February 2020.

The collaboration between Yeo’s and Playmade is interesting as this opens the way mass-market brand like Yeo’s to be associated with something trendy like milk tea.

Celebrate Valentine's Day at Mitzo

Rose Syrup Granita topped with Mixed Berries served with Lotus Paste Puff

Pamper your loved ones with a five-course meal presented by Executive Chef, Nicky Ng

Singapore, 17 January 2020 – This Valentine’s Day, create beautiful memories at Mitzo Restaurant and Bar with a thoughtfully curated five-course menu created by Executive Chef Nicky Ng. Known for its elegant and welcoming ambience, impeccable service and contemporary Cantonese cuisine, Mitzo is the ideal venue to celebrate with loved ones on this special occasion.

Begin the romantic meal with the Appetizer Platter consisting of Mitzo’s Special Barbecued Pork, Truffle Prawn Dumpling, and Carrot & Seafood Dumpling. Following the appetizers, devour a warm and hearty bowl of Double-boiled Chicken Consommé with Fish Maw & Maca.

For mains, indulge in a decadent Korean-Style Cheese Baked Lobster before wrapping up with the tender Wagyu Beef with Salted Egg Vermicelli. The combination of flavour-some wagyu beef paired with sharp and creamy salted egg is a delightful and indulgent way to finish the unforgettable meal.

The final course showcases an elegant Rose Syrup Granita topped with Mixed Berries served with Lotus Paste Puff, ending the meal on a memorably sweet note.

The five-course Valentine’s Day Menu is priced at $188++ per couple and is available exclusively during lunch and dinner from Monday, 10 February to Sunday, 16 February.

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Cupid’s Flutes

Raise a glass to love with Cupid’s Flutes (S$30++ for a pair), a bubbly tipple crafted by Head Bartender Azlam Kadir. Made for two, the vibrant concoction is made with Diplomatico rum, Scrappy’s chocolate bitters, lime juice, house-made Mandarin orange peel cordial, shaken with red dragonfruit and topped with prosecco.

In celebration of Grand Park Orchard’s 10th Anniversary, Mitzo will be offering a special promotion for Valentine’s Day set menu. Double date with a friend and receive 10% off the bill, while those on a triple date will enjoy 20% off the total bill.

For reservations or enquiries, please call +65 6603 8855 or email rsvn@mitzo.sg

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