Eu Yan Sang 5 Baby Treasures for Kids

Eu Yan Sang is a leading integrative health and wellness company with a unique heritage in traditional Chinese medicine. It has been in the market for over 137 years and is a well-known brand trusted by many families around the world, including mine. Ever since my teen years, my mum would often stock up on Eu Yan Sang (EYS) products for making nourishing soups and Bak Foong Pills which she encourages me to take regularly to alleviate symptoms during that time of the month. During Chinese New Year, we would buy all our auspicious ingredients from EYS such as fish maw, dried mushrooms, dried scallops, dried oysters, abalone and sea cucumber.

When I went to the UK to study, my comfort food from back home was bak kut teh and EYS bak kut teh sachet was my best friend. My mum would also pack me American ginseng tea to drink in winter and when I came home during my summer holidays, she would double boil bird's nest for me to enjoy. When I was pregnant, my mum consulted the staff at EYS and got me all the necessary products to aid in my confinement. Confinement, for the Chinese, is an important event post-pregnancy as many believe it will help heal and strengthen the body. Without a doubt, Eu Yan Sang is our go-to place whenever we seek any natural health and wellness Chinese products.

Healthy kids = happy kids = happy parents :)

Subsequently as a mother myself now, I turn to Eu Yan Sang too when I'm in need for traditional Chinese medicines for my children. When you are a mother and your child falls sick, you can't help but feel worried. I am sure all mothers can relate to this. Eu Yan Sang's 5 Baby Treasures series, which include Bo Ying Compound, Pearl Powder, Pak Poh Powder, Jun Ging Powder and Kitz Cough, are each formulated to help protect your child and strengthen their immune system.

When travelling with your children, a couple of essential items to bring along are the Eu Yan Sang's Pearl Powder and Jun Ging Powder. Their compact size makes them really convenient and perfect for travel. Pearl Powder is made from 100% pearl and can be used to clear excess heat and relieve mild symptoms associated with heatiness.

Babies and young children are much more sensitive to new surroundings, which may cause them to feel unsettled. Eu Yan Sang's Jun Ging Powder can be used to calm their nerves, as well as relieve phlegm, diarrhoea, mild fever, and mild cold.

If your child is feeling feverish, you can use Eu Yan Sang's Pak Poh Powder to cool them down and soothe uncomfortable conditions such as thick mucus, blocked nose, cough, phlegm and fever caused by teething. Eu Yan Sang's Kitz Cough is an all-in-one kit primarily for relieving cough and reducing phlegm in your child. 

We most commonly use the Eu Yan Sang's Bo Ying Compound in our household. A special formula made using traditional ingredients, it is natural and free of synthetic ingredients and has been tested against heavy metal and chemicals. This traditional remedy is proven by Beijing University of Chinese Medicine for its effectiveness in curing pediatric illnesses and maintaining our children’s health. It can help relieve mild symptoms such as milk spewing and vomiting, mild heatiness, mild diarrhoea, mild coughs or colds or crying at night. However do note that children with G-6-PD deficiency should not consume this product. From my experience, after consuming the Bo Ying Compound, it helps to calm and settle your child down and he / she will fuss less at night, and subsequently help them sleep better at night.

Bo Ying Compound manufactured by Eu Yan Sang Malaysia is a registered TCM product certified by local health authorities. This product has passed all the required tests for safety (including lead and other heavy metal content), quality standard and stability. Bo Ying Compound sold in Eu Yan Sang retail stores and its authorised distributors are safe for consumption.

The production of Bo Ying Compound is safe, and is manufactured in Eu Yan Sang’s GMP certified factory to authenticate quality and safety. You can view the Production & QC Control Video here.

Eu Yan Sang has also released an official statement to clarify the safety of the Bo Ying Compound product. You can read it here.

For more information on Eu Yan Sang products, please visit Eu Yan Sang Malaysia website. Do also check out the current promotions on Eu Yan Sang's 5 Baby Treasures series in this leaflet.

*This is a sponsored post.



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Perú Mucho Gusto - A Peruvian Culinary Showcase @ The Ritz-Carlton KL

The Library at The Ritz-Carlton, Kuala Lumpur welcomes yet another talented guest chef, Executive Chef  Carlos Pardo Figueroa, who will debut his Peruvian specialties for the first time in Malaysia. Peru Mucho Gusto - A Peruvian Culinary Showcase, held from 26 November until 4 December 2016 is a much anticipated collaboration with the Embassy of the Republic of Peru in celebration of the 30th anniversary of the establishment of Peru and Malaysia's diplomatic ties.

Peru has one of the oldest, richest and most diverse culinary traditions in the world which dates back 5000 years. Recently on our trip to Germany, we had our first taste of Peruvian cuisine, and loved it, so we were delighted to be invited to sample Chef Carlos' exquisite 4-course menu, which will showcase modern Peruvian cuisine to complement the hotel's elegant setting.  He will also be preparing a special menu for Sunday Roast.

The menus will feature traditional, high-quality organic products specially flown-in from Peru such as quinoa, kiwicha, chirimoya, lucuma, amaranto, camu camu and Peruvian aji chillies to give diners an authentic dining experience. Chef Carlos is also a culinary professor at the Universidad San Ignacio de Loyola as well as Institut Paul Bocuse in Peru, so we definitely learnt a thing or two about Peruvian cuisine from him. During our brief chat, he gave us an insight into the history behind the food he served today and also some fascinating facts about Peru.

Peruvian music, our entertainment for the afternoon

Pisco, the national drink of Peru. The Pisco featured here is from Tacama, the oldest vineyard in South America.

To start, we were served an amuse bouche of octopus with olive sauce. The baby octopus, which reminded me of the Japanese chuka idako had a lovely, crunchy texture.

Next came the trio of appetizers, namely the Quinoa tabbouleh, Causa Rellena, and White cream ceviche. Over the last couple of years, quinoa which originated from Peru, Chile and Bolivia has risen in popularity especially as a health food.  The quinoa, served with crispy cheese and avocado mousse, was light and fluffy, with a delicate nutty flavour, and the balsamic vinaigrette gave it an appetizing tang.

Quinoa tabbouleh, balsamic vinaigrette

According to Chef Carlos, causa rellena is a Peruvian street food, originating from the 1879 war between Peru and Chile. The women collected potatoes, and created this and offered it to the soldiers fighting "for the cause". Made from mashed yellow potatoes, and avocado, it is served cold and the version we had was topped with tuna and acevichado sauce.

Possibly one of the most famous Peruvian dishes we know of is ceviche. Ceviche is usually made using lime, however Chef Carlos' version uses tumbo, also known as banana passionfruit. He marinates the fish (he used flounder) and serves it with bruleed sweet potatoes and corn.

White cream ceviche 

For main course, guests can choose from three options - Aji de Gallina (chicken), Anticuchos de Pescado (fish) or Risotto a la Huancaina (beef).

Hubby had the fish skewers, which is marinated with red chilli, vinegar and soy sauce. Chef Carlos used swordfish, which was firm yet juicy. This was served with grilled potatoes, Peruvian onion salad, and cumin-sauteed corn. I had some and it was indeed delicious!

Anticuchos de Pescado

Meanwhile, I had the risotto, which is one of Chef Carlos' signature dishes, served with huancaina sauce, made from aji pepper, cottage cheese, milk and crackers. The risotto was extremely rich and creamy, and was topped with classic lomo saltado , which is Peruvian-Chinese dish of stir fry marinated sirloin strips. The beef was very tender and still pink in the centre, much to my delight.

Aji de Gallina - spicy creamed chicken, mashed potatoes, Parmesan cheese, pecans, olive sauce

Dessert was a delightful combination of mazamorra morada, and quinoa and rice pudding. Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit and thickened using corn starch. Rice pudding is Hubby's favorite childhood dessert, and this definitely did not disappoint. Chef Carlos tells us that he added some white quinoa into the rice pudding, topped it with mazamorra morada and glazed fruits.

The four-course Peruvian dinner will be available from Nov 26 to Dec 4 at The Library and is priced from RM250 nett (dinner - from 7pm) and Sunday Roast (from 12pm) from RM198 nett. For reservations, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.


Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438

Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur



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