If you’re considering taking your WFH office on the road, the new ASUS Zenbook 14X OLED makes light work of any task.
Long gone are the days when workers were confined to the office. They would get up early, make the stressful commute to work, put in their eight hours, and then make their long way home. But now things are very different.
Advances in technology have enabled us to enjoy a more flexible working arrangement. It is not only possible to work from home or a nearby coffee shop, but it’s actually more convenient. Remote working allows you to be less restricted, and saves you time otherwise spent travelling to a fixed workplace.
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There might be some of you that are still not sold on the convenience of working remotely. But for those of us who are seasoned remote workers, there are a few essential things we’ve learnt along the way to make working from anywhere a breeze.
Having a laptop is a no-brainer, but you’ll be surprised how many times we’ve wanted to pull our hairs out over a slow-performing laptop when trying to get our work done. We can’t stress enough the importance of investing in a reliable machine that’s powerful, and lightweight.
So if you’re considering taking your WFH office on the road, the new ASUS Zenbook 14X OLED (UX3404) makes light work of any task – thanks to its powerful multitasking abilities of the latest 13th Gen Intel Core i9-13900H processor combined with 32 GB of fast LPDDR5 RAM.
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Additionally, the Zenbook 14X OLED delivers high-performance graphics powered by NVIDIA GeForce RTX 3050 to make productivity, and more graphically-intensive workloads such as video editing or even some light gaming on the side, a breeze.
The advanced ASUS IceCool cooling system allows users to control the balance between performance and fan noise. Switch between Performance, Whisper, and Standard modes depending on your workload for the day.
One plight all digital nomads share is finding a spot to work near a power outlet. And if they’re all taken, we gamble on our laptop not dying on us in a few hours. We’re also used to carrying big laptop chargers everywhere we go.
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But with the new Zenbook 14X OLED, we don’t have to worry about power outlets. And no more carrying around a bulky charger!
The Zenbook 14X OLED boasts a long-lasting 70 Wh battery that gives you all-day long power and fast-charging capabilities with USB-C Easy Charge, which allows a flexible choice of standard 5-20V USB-C chargers.
Enjoy ultrafast charging with any PD (Power Delivery) certified charger, or juice up the device on the go with airline chargers, portable chargers, or power banks.
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Working remotely doesn’t mean that you have to compromise the aesthetics of your work setup. There’s a correlation between the aesthetics of your workplace and productivity, so choose your accessories wisely!
The Zenbook 14X OLED is incredibly thin and lightweight, weighing in at 1.5kg with a profile of 16.9mm. It’s not just portable, it also looks beautiful. The Kintsugi-inspired design of the Zenbook 14X OLED features a new ASUS monogram that’s laser-etched into the lid of the laptop, combining a modern design with a sense of timelessness.
The Sandstone Beige finish of the Zenbook 14X OLED premieres a remarkable new Plasma Electrolytic Oxidation (PEO) coating process that creates a luxurious ceramic-like coating, with an 8H hardness that shuns fingerprints and is resistant to fade and wear. This laptop’s durability allows you to stay on top of your work, no matter where you’re working from.
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And when we say nice to see, we mean more than just the outlook or the design. You will also enjoy more apparent and vivid colours with the 14.5-inch NanoEdge OLED HDR Pantone Validated display, with a faster 120 Hz refresh rate.
But the most useful and important feature for remote worker bees is that the display is certified for eye care by TÜV Rheinland and SGS with low blue-light emissions, ensuring that the user’s eyes are comfortable even during long viewing sessions.
With new technologies such as the ASUS Zenbook 14X OLED giving us all the more reasons to be, and stay, as digital nomads, it’s pretty clear that the pros of remote working outweigh the cons.
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Get your hands on the Zenbook 14X OLED and improve your work life. The 13th Gen Intel Core i7-13700H-powered ASUS Zenbook 14X OLED (UX3404) in both Inkwell Gray and Sandstone Beige are already available for purchase, priced at RM5, 999.
The other variants will be arriving on shelves by early April, with the Core i5-13500H variant priced at RM4, 999, and the top-of-the-line option, featuring the Intel Core i9-13900H and GeForce RTX 3050, priced at RM6, 999. Top secret! You won’t believe how easy it is to make this restaurant favorite by Wolfgang Puck | March 3, 2016 at 12:00 a.m.
It always surprises me how many chefs love to talk about “secret” recipes that they won’t divulge to anyone, no matter how polite or pleading the request might be. Why? Because, to tell you the truth, there aren’t really that many top secrets in the world of restaurants.
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Most experienced chefs can look at and taste a dish in a restaurant and figure out pretty easily how to reproduce it after a little trial and error. And very few chefs would ever dream of “stealing” someone else’s recipe, because part of any good cook’s signature style is all the personal twists that add up to make a particular dish uniquely his or hers. Add to that simple cooking talent — culinary skills, a good sense of taste and beautiful ways of presenting food — combined with great service, and a restaurant succeeds without necessarily having any top secrets.
That’s why I have no hesitation in sharing my own “secrets” for Cut restaurant’s butter lettuce and blue cheese salad. This beautiful salad has become one of the most popular first courses at Cut. Why? The combination of ingredients is just right: tender leaves, creamy crumbles of rich and tangy cheese, sweet cherry tomatoes, a touch of creamy avocado, fragrant fresh herbs and a light, spicy dressing. It’s also a perfect beginning to a meal featuring a robust main course, though I know many guests who also enjoy it before a lighter seafood course.
Of course, the quality of ingredients is important. I especially like to use a great blue cheese such as those from Maytag Dairy Farms or Point Reyes, or imported Roquefort or Stilton. Sherry vinegar adds just the right tangy flavor to the dressing, and cherry tomatoes promise touches of sweetness and beautiful color, whatever
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Finally, there’s the presentation. Rather than just tossing the salad, I love to stack the ingredients on each plate in a beautiful little tower. It takes just a few minutes to do, but produces an edible work of art that really wows everyone. After all, we eat with our eyes before food ever reaches our mouths. And that’s no secret!
First, make the Honey-Dijon Vinaigrette. In a mixing bowl, whisk together the chopped tarragon, vinegar, honey and mustard. Season to taste with salt and pepper. While whisking continuously, drizzle in the oil, continuing until a thick and creamy emulsion forms. Season to taste with salt and pepper. Set aside.
Separate the butter lettuce leaves. Rinse them well under cold running water; then pat them thoroughly dry with a clean kitchen towel or paper towels. Select 20 to 24 leaves total, reserving the rest for another use.
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With a sharp, sturdy knife, cut the avocado in half lengthwise. Grasp the avocado between your hands and twist the halves in opposite directions to separate them. To remove the pit, use a tablespoon to scoop it out. With a large spoon, scoop out the flesh whole from the skin of each half. Cut the flesh of each half lengthwise in half again, then crosswise into
Put a one of the largest lettuce leaves on each serving plate, facing upward like a cup. Drizzle with a little vinaigrette. Add a few blue cheese crumbles, herbs and celery leaves. Top with another lettuce leaf, more dressing, some tomato slices and avocado pieces. Continue layering like this, balancing the leaves so the stack stays upright, until all ingredients have been used, reserving a few crumbles of cheese, tomato and avocado pieces, and fresh herbs to garnish each plate. Serve the salads immediately.
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