VIVA LA VIDA

Healthy living, sustainable dining and eco-friendly hospitality—will these trends continue on this year?

Last year had us spoilt for choice with new culinary journeys, fitness- oriented lifestyles and travel experiences galore. We’ve seen healthy living, sustainable dining and eco- friendly hospitality take precedence with these trends on the rise—here are some of the highlights from 2018

CRUISE ON

Luxury cruises have captured the imagination of elite travellers of all ages—the most recent includes the awe-inspiring interiors and on-board entertainment of the Royal Caribbean’s latest Oasis-class fleet, Symphony of the Seas.

GO WITH GLAMPING

Why stay indoors when you can rest in the arms of nature? Try a weekend stay at Puan Sri Tiara Jacquelina’s new glamping resort Tiarasa Escapes in the verdant foothills of Janda Baik—just a 45-minute drive from KL, it brings jungle luxe to a new level.

ALL ABOUT BLOSSOMS

Japan’s sakura season boasts a growing appeal for travellers. We earmarked a list of the best places and times to see the famous cherry blossoms in full bloom against backdrops of restored castles, sprawling gardens and pink-hued mountains.

THE BEST OF BRITAIN

We highlighted Windsor Castle tours, the Four Seasons Hampshire’s Downton Abbey ambience, the Royal Crescent Bath’s world-class spa and other quintessential British experiences.

LIVING HERITAGE

Beautiful buildings steeped in local heritage that promise a pampering experience—the Kaliandra Resort on the slopes of Mount Arjuna in Surabaya is one example. The resort’s Palladian-style mansion, Villa Leduk, merges lavish European and Javanese influences.

MALAYSIAN FOOD WILL GAIN EVEN MORE INTERNATIONAL ACCLAIM

“In the UK, renditions of kopitiam dishes are in high demand while our local specialities are popping up in elegant restaurants everywhere. Judging by this, I think Malaysian food will gain even more international acclaim,” is restaurateur Jenifer Kuah’s guess. Unsurprisingly, Sitka Restaurant and Sitka Studio, both co-founded by Kuah, serve dishes with Malaysian inflections; think oxtail rendang tacos and roast seabass with Malaysian pickles or achar.

GROWING INTEREST IN NATURAL WINES AND NATURAL SPIRITS

“I believe there is a growing interest in natural wines and natural spirits such as mescal and rhum agricole,” states Kit Yin Chan, marketing director of Joloko. “As for food, there will be more consideration for vegans, vegetarians, and intolerances.” Needless to say, her Afro-Caribbean restaurant and bar include options aplenty for those who shirk meat, gluten and dairy.

KL’S BAR SCENE WILL CONTINUE TO MATURE

Despite constantly being overshadowed by our neighbours in Singapore and Bangkok, KL’s bar scene will continue to mature. “Consumers are learning to appreciate quality cocktails, but bartenders also have a responsibility to educate their customers about the history and science behind each tipple,” says mixologist Jordan Lim, whose iconic cocktails come with their own stories.

AN INCREASE IN LOCALLY PRODUCED AS WELL AS SUSTAINABLE INGREDIENTS

Sarah Tan and Kim Ngoh, co-founders of Minus 4 Degrees, trust that the locavore movement will soon be in full swing. “There will be an increase in locally produced as well as sustainable ingredients,” says the mother-daughter team, who make incomparably smooth, artisanal ice cream.

BOXING: THE NEW HAUNT FOR THE FITFAM

The sport that launched Muhammad Ali into fame is now all the rage among supermodels, millennials, and stressed-out professionals. The punchy ‘fever’ has infected this part of the world with boxing-centric studios like Fire Station, Tribe and Liquidcage drawing a trendy crowd. Delivering more chops than the Karate Kid is Flyproject, synching punches, hooks and upper cuts with a discotheque ambience. “Even though you’re really tired, music and the lighting effects transport you to your own zone,” founder Jason Choong explained, of the secret sauce to get moving.

EATING CLEAN IS NOW EATING THE RAINBOW

Abs are made in the kitchen, they say. We don’t need science to prove that statement, because healthy eating and working out go hand-in-hand —precisely what Rawsome intended from its early days. Foodie and fitness evangelist Elyn Pow combines nutrientdense and vibrant chia puddings with yoga to a resounding success, at her headquarters and fitness event catering. “I wanted to do something that’s easy to eat. That won’t make it seem like a chore to lose weight while letting you fulfil your hunger pangs,” shared Elyn.

APPS THAT BRING FITNESS TO YOUR FINGERTIPS

Technology and self-care are worlds apart, but apps are bridging the gap by bringing healthy living to our fingertips. Case in point: Guavapass— Asia’s biggest fitness app that arrived in Malaysia a year ago, spearheaded by its general manager for China and Malaysia, Diane Chia. Instead of treating unpredictable work hours as a fitness setback, Diane is putting the convenience back in it, with community perks too! “You find you could be a lot fitter than you thought,” promised Diane. “Prioritising health makes you more productive and efficient.”

MIND OVER MATTER: YOGA ACROSS STYLES AND AGES

The ancient Buddhist meditation has evolved into a fitness practice integrating the mind and body. Yoga practices of today portray this versatility, in the restful yin yoga to the water, bootcamp-styled Bogafit. Defying its flexi-bendy limitations are elder yogis like Lim Lay Gaik, a 55-year-old instructor who doesn’t look a day over 20. “One can adapt one’s practice to suit one’s individual level of fitness and mental awareness,” she assured. “All you need is a yoga mat!”