Called Astute Skin Solution™, the clinic’s exclusive products were personally developed by Dr. Jason a with leading skincare formulator from USA to accommodate dry and sensitive skin – both of my biggest skin issues! Apparently, it’s hormones (that comes with ageing) that’s doing me in.
Whatever helps my skin retain youth is a godsend!
Especially when it contains NO parabens, sulphates and phthalates.
Instead, their products include potent botanical extracts and other proprietary ingredients formulated to brighten dull skin and reduce fine lines and wrinkles.
This is my favourite product from them, the Astute Moisturising Cleanser. It smells fresh, isn’t heavy in texture, and is enriched with intensive hydrating ingredients to retain moisture and keeps skin moist even after rinsing.
There are many other options from their CLEANSE range like a foam cleanser, soap-free cleanser and make up remover.
The Astute Tinted Sunscreen with SPF 50 PA+++ is a lightweight sunscreen that’s a little fair in colour but applies on smooth for some minimal coverage and evens out skin tone while protecting against harmful UVA/UVB rays.
The Astute Moisturising Oil is infused with Jojoba Seed, Rice Bran natural oils, Argan oil (rich in essential fatty acids), Vitamin E and other vital nutrients to lock in moisture, restore hydration and replenish damaged skin’s barrier function.
Besides that, my most recent visit had me doing their Cryo Facial – one of my FAVOURITE FACIALS I’VE EVER HAD.
I say this because the results after are stunning.
My face is extra dewy and plump, and any selfies i take in the same week look different due to how it elevates my skin’s condition. Seriously amazing… i feel like it’s a necessity after all the stress i put myself through work, or after an overseas trip when i’ve wrecked myself doing activities in harsh climates!
The Cryo Facial uses a highly-effective cold electrophoresis technique to deliver brightening serums and vitamins into the skin with better efficacy.
It boosts rapid skin regeneration and to decrease redness.
The -10˚C cold from the cryotherapy causes rapid blood vessel constriction which minimises diffusion and loss of active ingredients via the blood vessels.
I didn’t take any pix but lots of instastories and got so many DMs, i figured i should just note it down here for everyone’s referral >>
Andrew whatsapped me to pop over to Curious Kitchen for an Iberico-tasting event.
I said i could, but would be late cos I was busy smashing a deadline.
He sent me close-ups of shiny sliced ham and said he’d keep sending them till i appeared.
My response: Dude… evil!!
I wish i could have gone early cos he presented a session on 5J Iberico De Bellota Gold Label Jamon and i love nerding out to new info, especially in relation to my interests. And quality food is one of them!
Despite regularly feasting on Iberico at Curious Kitchen (i’m so fortunate it’s in my neighbourhood!), i had no clue there are different Iberico classifications.
(1) Iberico de Bellota = Free-ranging Iberico fed on mostly grass and acorns
(2) Iberico Cebo de Campo = Free-ranging Iberico fed on mix of cereals, grass and acorns
For the first time in South East Asia, Rémy Martin hosted La Maison (The House of) Rémy Martin in Kuala Lumpur, with its previous La Maison events taking place in cities like London, Shanghai, and Moscow.
La Maison Rémy Martin is a lifestyle pop-up event welcoming guests to dive into sensorial and interactive cognac experiences including lifestyle masterclasses and workshops led by some of the most talented craftsmen and experts from the best bars in Malaysia.
“Malaysia’s cocktail scene has exploded in the last few years and is now one of the fastest-growing markets in the region. It’s therefore no surprise that Malaysia was chosen as the first country in Southeast Asia to launch La Maison Rémy Martin” said Tyrel Ball, General Manager of Rémy Cointreau Malaysia.
“Kuala Lumpur’s diversity creates the perfect vibrant city for La Maison Rémy Martin as we invite younger consumers to discover their potential talents, while also gaining an appreciation of Remy Martin cognac.”
The experiential pop‐up was officiated on 1st July by Rémy Martin’s Cellar Master Baptiste Loiseau and composed of a series of gatherings and curated experiences across six days. I was fortunate to be invited for the first and second day, and opted for the second-day session so i could have more fun with my gang after hours!
Thank you to May from Rémy Cointreau, and Shantini for ALYFE Group for always having me in mind! And hearts. I know you girls love meeee
But first. Hair. ?
Thank you to Centro Hair Salon for keeping my tresses in check.
From entrance to end, the La Maison Rémy Martin pop-up constructed in Zebra Square KL was a maze of immersive installations for us to journey through, each unveiling a different and carefully curated experience.
The brand heritage voyage included learning the cognac making process of distillation, blending and ageing.
For three centuries, Rémy Martin has been driven to capture the heart of Cognac via its family legacy, exclusive selection of grapes that make up the heart and soul of cognac, the inimitable know-how of the cellar masters and the brand’s signature style based on harmony. The fruit of the prestigious regions of Grande and Petite Champagne holds outstanding ageing potential in the form of Rémy Martin cognac.
I’d say we too hold outstanding ageing potential. ?
Opulence revealed during the XO tasting session hosted by the Rémy Martin International Brand Ambassador.
We experienced a sensorial tasting journey featuring a table of ingredients which represented the aromas and flavours of XO.
In the middle of June, i was one of three judges alongside Loshini John, Brand Manager for Nespresso Malaysia, and Jason Loo, Malaysia Barista Champion for three alternate years and Top 7 at the World Barista Championship 2017; for a mini barista competition held at the Nespresso Pop-Up in Pavilion KL.
The #BaristaCreations Competition rounds consisted of:
Round 1: 4x Participants Create one Mocktail Recipe.
Judging Criteria: Taste, Aesthetic, Creativity on usage of ingredients.
Round 2: 3x Participants – To make a Nespresso drink using ingredients that people in other parts of the world use to make coffee like cinnamon, cardamom, gula melaka, edible flowers, mint, etc.
Round 3 FINALE: 2x Participants Create latte art using milk foam and stencil on two drinks.
Plan, design and form stencil.
Judging Criteria: Texture & taste, latte art creativity, rationale.
While the contestants worked on their drinks during rounds, i sat cute and played being a big kid in the children’s corner of the pop-up. While having more coffee. I was definitely on a coffee high that day!
I love elements that complement each other – whether it be ideas, concepts, human connection, other forms of beings – the list is endless! This is reflected aesthetically in my space, as I tend to group objects and gadgets according to form and function.
Val just got me those cats on the right, saying it’s us. Meow!
The best things come in pairs 😉
I also just received an Aeroccino milk frother which I never knew existed… to further extend the abilities of my Nespresso machine!
Now I can combine freshly frothed almond milk with my coffee at home with incredible ease and speed!
Milk coffee isn’t a novel concept by any stretch of the imagination, but it’s not something one can easily make at home by just splashing in a dash of milk. There’s a major difference when it’s heated up to the right temperature and frothed wonderfully (with zero effort on my part).
Where once I was only indulging in milk coffee outside at meetings, now I’m constantly using the frother to include almond milk to smoothen up my afternoon cuppa. It’s such a fun and nifty gadget to use, and pretty small so it doesn’t take up much countertop space.
I start off by pouring some almond milk into the Aeroccino milk frother.
Inside, there are some embossed markings showing the minimum or maximum amount I have to pour in.
Then I just pop the lid on, press the button once and let it run for a minute.
