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Watsons Malaysia introduces the all-new 45+ members club

Watsons Malaysia introduces the all-new 45+ members club

The Star28-05-2025
(From left) Hoh, Loh and Watsons Malaysia trading director Foo Hwei Jiek posing during the official launch of the Watsons 45 Members Club.
KUALA LUMPUR: Watsons Malaysia continues to champion holistic well-being with the official launch of the Watsons 45+ Members Club, a specially curated programme offering exclusive health and lifestyle benefits for individuals aged 45 and above.
This initiative supports the national agenda of promoting active ageing and improving the quality of life for mature adults as Malaysia enters the demographic phase of an ageing population.
'Turning 45 and beyond is not about slowing down, it's about stepping into a new, empowered chapter of life,' said Watsons Malaysia managing director and AS Watson Group Health and Beauty Asia chief operating officer Caryn Loh.
'At this stage, health and self-care become even more important and Watsons is proud to be a supportive partner through the Watsons 45+ Members Club.
'Staying physically active, engaging in mental challenges, fostering social connections, and maintaining emotional well-being are all keys to a fulfilling life. This club is our way of saying, 'You deserve to stay fit, fabulous and thriving every day.'
The Watsons 45+ Members Club offers a host of tailored benefits designed to support members in their wellness journey.
Watsons members reaching the age of 45 will automatically be upgraded to the Watsons 45+ Member Club on their birthday month.
'As a member, you will receive an attractive welcome pack that includes discount vouchers worth RM130,' said Watsons Malaysia chief operating officer Danny Hoh.
'Members will also enjoy a five per cent discount on a wide range of vitamins and supplements, along with two complimentary health checks each year to help monitor their well-being.'
In addition, the club offers monthly health promotions via Watsons Community on WhatsApp, an exclusive e-stamp programme to redeem premium gifts and access to special partner deals tailored to the needs of the 45+ community.
Members will also be invited to exclusive workshops and wellness events.
To celebrate the launch, Watsons Malaysia hosted a pickleball session, giving members a fun way to stay active and connected.
Guests also gained valuable health tips on navigating life's changes with confidence and enjoyed free health checks, including cholesterol and glucose.
To sign up or learn more, visit your nearest Watsons store or log on to www.watsons.com.my.
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For various reasons, I have not been able to return to the UK for four months, and oddly, one of the main things I really miss is the frozen durian from an Asian supermarket some 20 miles (12km) from my house there. Finding durian in France – especially in our remote rural village – is impossible. My only chance to reconnect with my favourite fruit is during visits to the UK. Durian is not cheap in the UK, around £23 (RM130) for a small box of frozen Musang King, but I make a couple of boxes last a while by blending it with ice cream (which must be the type made from full cream). It may sound bizarre, but even a small amount of well-mixed durian can enhance the flavours of many ice creams, especially salted caramel, cookies & cream, vanilla, strawberry, and pistachio. It even works with mint chocolate and coffee, though it can taste a tiny bit funky, but I still like it. 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Surprisingly, many of these sulphur compounds are also found in high-end gourmet ingredients, such as black garlic, truffles, and aged cheeses. What sets durian apart is not just the presence of these molecules, but their unusually high concentrations and unique combinations, which creates a dramatic, often overpowering, olfactory impact. The magic of durian lies not just in its smell but how it reshapes our perception of taste. Photo: TOM FISK/Pexels This impact can be addictive or repulsive, and the outcome is usually determined by a person's background. Human noses can detect sulphur compounds at concentrations as low as a few parts per billion, making durian's scent impossible to ignore. Retro-nasal The magic of durian lies not just in its smell but in how it reshapes our perception of taste. The effect of durians is particularly dramatic also because our sense of taste is deeply intertwined with smell. When we eat, aroma molecules travel retro-nasally – through the back of the throat to the olfactory receptors – and this profoundly shapes how we perceive flavours. In a 2019 study published in Food Chemistry, researchers from the National University of Singapore found that the binding of durian's sulphur compounds to the olfactory receptors causes an interaction with the brain's gustatory cortex. This has the curious effect of amplifying significantly the intensity of other flavours in a dish. Additionally, the compounds stimulate the olfactory receptors in other unusual ways: 1. Sweetness enhancement: Neuroimaging studies using functional Magnetic Resonance Imaging have shown that intense aromas, even complex or borderline unpleasant ones, can activate the orbitofrontal cortex, a brain region involved in reward and decision-making. The brain's valuation system appears to be highly responsive to sulphur compounds such as ethanethiol, particularly when balanced with sugar and fat. This might explain why a durian custard can taste sweeter, feel richer or more decadent than a similar dessert made without it. 2. Umami boost: Some durian sulphur compounds interact with glutamate receptors, deepening savoury notes. This makes durian a surprising ingredient for umami-rich desserts, like durian caramel or chocolate truffles with durian. 3. Contrast effect: Durian's sulphurous undertones create a flavour tension that makes the contrast between sweet and fatty food elements more pronounced. This is similar to how honey or sweet chutneys served with blue/aged cheeses enhances a cheeseboard. It goes further. In addition to olfactory stimulation, thiols and sulphides also engage the trigeminal nerve, which senses chemical irritants (eg, menthol, capsaicin, wasabi, etc). Light trigeminal stimulation from durian's sulphur compounds can invoke a mild 'irritation response' that paradoxically enhances awareness of taste texture and contrast. It is a little like how spicy chilli often heightens the perception of flavour depth. Furthermore, a 2021 study in the Journal of Sensory Studies curiously found that introducing the aroma of durian alone can increase the perceived sweetness of a dish by up to 20%, even when sugar levels of the dish remain unchanged. Multisensory event The brain interprets flavour not as simple taste profiles, but as a multisensory event – a neural symphony of smell, taste, touch, sounds, and memory. In this context, it is plausible that durian is a master manipulator of some of our major experiences of flavour. • Olfactory coding: Olfactory receptor neurons are encoded to detect thousands of odorants, and durian's rich chemical makeup often overpowers this system. 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The quirky appeal of these innovations may soon make durian more accessible to a global audience. Far from being a polarising delicacy, the compounds in durian may one day turn into a versatile ingredient for modern, health-conscious, and adventurous foodies around the world. If you have never tasted durian before, a suggestion would be to get some quality durian from an Asian supermarket, defrost a portion into a creamy paste, and mix it well into your favourite soft ice cream. At the very least, it would be an interesting introduction to the king of fruits if you have never tried the magic of durian before. The views expressed here are entirely the writer's own.

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