18/10/2025

LYFE SATURDAY | OCT 18, 2025

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MACKEREL & PINEAPPLE CURRY Ingredients: 1 can of Ayam Brand mackerel in tomato sauce 425g 1 can of Ayam Brand pineapple chunks 425g 1 onion, finely chopped 2 cloves garlic, minced 180g Ayam Brand fish curry paste Project challenges public to become #FoodHeroes, protect planet THE Lost Food Project (TLFP) has launched its “I’m a #FoodHero…” social media challenge, running until Oct 26, inviting the public to take small, creative steps to reduce food waste and protect the planet – one meal at a time. The #FoodHero challenge encourages everyone to share short, fun and practical videos on Instagram Reels, TikTok or Facebook Reels, starting with the line “I’m a #FoodHero…” and ending with their own food-saving tip, trick or quick recipe. From turning leftovers into delicious meals to freezing herbs or composting scraps, the campaign aims to show how simple actions can make a big impact. Adding a comedic twist to the cause, Malaysian comedian Kavin Jay has joined the challenge with his own hilarious take on being a #FoodHero – proving that sustainability does not have to be serious to be impactful. Joining him is model and sustainability advocate Natalie Prabha, who will be sharing her own creative spin on the challenge and inspiring more people to take part. “Food waste is something we can all help reduce, starting from our own kitchens. The #FoodHero challenge is about inspiring individuals everywhere to get creative and have fun while doing something good for people and the planet,” said TLFP vice president Sarah Grasset. The campaign is inspired by TLFP’s long-standing community of Food Heroes – from businesses to charities and volunteers – who have supported its mission for more than a decade. The term “Food Hero”, coined by TLFP as part of its brand identity, reflects the collective spirit of those who work together to feed the hungry, not the landfill. Whether rescuing surplus bread, sorting vegetables or finding creative ways to use up every crumb at home, these Food Heroes embody the belief that small individual actions can create a powerful collective impact. So far in 2025, TLFP has rescued over 6.1 million meals worth of rescued good food, preventing more than 5.3 million kilogrammes of greenhouse gas emissions. TASTY RECIPES

Comfort dishes meet a fine dining experience.

Comfort-driven ‘luxury’

o Malaysia leads Asia Pacific in sustainable, heritage-inspired dining trends Ű BY ASHIQIN AHMAD

more than 30 chefs, mixologists and industry experts, highlighting comfort-driven dining, sensory storytelling, local provenance and sustainability as defining forces for the future of hospitality. Marriott International vice president of food and beverage, Asia Pacific (excluding China) Petr Raba said across Asia Pacific, comfort food is emerging as the new luxury. “In Malaysia, that evolution is especially powerful, where every ingredient tells a story and every recipe reflects a legacy. Flavours of the Forgotten celebrates that dialogue between heritage and innovation, and reminds us that the most meaningful meals are those rooted in culture and conscience,” he said at the Malaysian launch of Future of Food 2026 this week. The event brought together chefs, producers and sustainability advocates to explore how cultural

A BOUT 68% of diners in Malaysia are now choosing local Asian cuisine and dishes over international fare at hotels due to preference for comfort food, according to Marriott’s Future of Food 2026 study. Malaysians are rediscovering their roots through food, with nearly three out of four diners (74%) in Malaysia preferring quick, casual dining experiences over formal settings, the highest rate across all Asia Pacific markets and significantly above the regional average of 59%. About 42% of Marriott International’s properties in Asia Pacific reported a rise in demand for comfort food, compared to just 29% regionally. The study, which explores emerging dining trends across Asia Pacific, drew insights from

Fresh local produce to ensure familiar flavours.

highlighting Marriott Bonvoy’s local partners who are driving innovation in responsible dining. The showcase demonstrated how sustainability and creativity can coexist, offering guests a glimpse into the future of food that values both comfort and conscience. Through its showcase Flavours of the Forgotten, Malaysia joined the regional conversation on the evolving dining landscape, where sustainability, sensory storytelling and local provenance are not just trends but a movement shaping how people eat and celebrate culture across Asia Pacific.

reconnection, heritage ingredients and responsible sourcing are reshaping the future of dining. Curated by executive chef Nor Azizi, the experience showcased indigenous Malaysian ingredients, such as ulam raja , daun kaduk , daun pegaga and kerdas , presented through a refined yet approachable fine-casual menu. The dishes were developed in collaboration with BoomGrow, Malaysia’s pioneering urban farm collectively known for its focus on sustainable agriculture and zero-waste practices. Adding to the experience was a Sustainable Marketplace,

chunks and cook for t w o minutes. Pour in the coconu t milk and bring to a simmer. 3. Add sardines Open the can of A y a m B r a n d sardines in t o m a t o

200ml Ayam Brand coconut milk 1 tablespoon vegetable oil Fresh cilantro for garnish Salt to taste

Instructions: 1. aromatics Heat vegetable oil in a pan over medium heat. Add chopped onion and garlic, cooking until Saute

translucent. 2. Add spices Stir in curry powder and turmeric powder, cooking for another minute. Combine ingredients: Add the pineapple

sauce and gently add the sardines along with the sauce to the pan. Simmer for five minutes. 4. Garnish and serve Season with salt to taste and garnish with fresh cilantro. Serve with steamed rice or roti.