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Sport & Recreation
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1=SGD 0.0587
I went to this place when a friend of mine saw a promotion for a personal makeover. That was years ago but the experience was good.
The makeup artiste did the job and the photographer was talking all the while to make us feel comfortable. The final outputs were natural and it didn't look too thick when we first walked out of the studio without washing away the makeup.
So, this time, we tried to get a package to suit us but they were unable to give us what we wanted. They stood by their packages. We have yet to go there a second time due to the package issue.
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Preceding my previous visit to Chef Chan almost a year back just before it closed to go private, I was back again after its reopening to sample what private dining had to offer. Of course it helped that Chef Chan was offering a promotion which showcased its signature dishes from all 23 years it has been in business.
Located in a nondescript section of the posh and grand National Museum, Chef Chan takes quite a bit of luck to find. There are no signs whatsoever as to where the restaurant is and even the signboard faces inwards into the restaurant. Asking around would probably be a better option. The place is small, filled mainly with antiques Chef Chan has amassed over the years and of course 4 private rooms and a large dining area which seats up to 46 pax by reservations only (No walk in customers are allowed). Honestly I didn't find the rooms too private as we were only seperated from the next table by a peusdo wall partition.
Melon Strips Enlivened with Orange Juice - Probably melon strips soaked with orange juice would be more apt in describing this dish. The melon strips were crunchy but was completely overwhelmed by the excessively sweet orange taste. I would have suspected that the melon strips were dipped into F&N Fanta orange juice if not for the fact that there was visible pulp on the melons.
Prawn Balls Stuffed with Pate and Wine - Each of us had 1 prawn ball to our name and that was insufficient to say the least. The prawn balls were crispy but a tad too salty with a very strong prawn taste which overwhelmed any taste from the pate and probably the wine as well.
Stir Fried Shark's Fin with Eggs, Bean Sprouts and Spring Onion Served in Lettuce Leaves - This dish was actually very similar to what I had at Joo Heng sometime back except that Joo Heng's rendition probably cost much less than this one, with noticeably less shark's fin as well (Not that theres much to start with anyway). Paired up with lettuce, this dish was lightly salty and nice but failed to wow me. I reckon you don't really need much culinary skill to whip up such a dish.
Steamed Lobster with Garlic - Each of us got a lobster probably weighing in at about 300g or so. Fresh and sweet, this should have been one of the highlights of our meal. Unfortunately, the copious amount of garlic over parts of the lobster threatened to kill my tastebuds, rendering me almost immune to whatever succulent sweetness the lobster had to offer.
Steamed Sliced Garoupa in Village Style - The fish was freshly sweet with the flesh firm yet tender. Complementing it was a lightly savoury but a tad too starchy gravy. Portions were ridiculously small and each of us probably got only 4-5 slices of fish.
Sauteed Vegetable with Shredded Mushroom - This dish was greeted with much dismay and comments that anyone could have whipped up such a simple dish. I agree. The vegetables were a little too drenched in the gravy and didn't taste out of the ordinary. I'm pretty sure I've eaten better vegetable dishes at the coffeeshop cze char stall near my place.
Chef Chan's Famous Crispy Roast Chicken - Undisputedly the Pièce de résistance of the entire meal and probably the most well known dish of Chef Chan, the Crispy Roast Chicken. The last time I had it, it was lacking in flavours so I didn't quite get my expectations too high this time round. I don't know if my low expectations were the reason but the chicken blew me away. It was, if I may say, nothing short of excellent. Crispy skin that crackled with every bite coupled with tender, moist and flavourful meat. A gem indeed! The only tiny gripe I had was that the meat tended towards the salty side closer to the bone.
Papaya with White Fungus & Herbal Jelly with Glutinous Rice & Mango - We had the option of 2 desserts, 1 warm and 1 cold. I chose the latter which was the herbal jelly and promptly regretted it. The mango pieces that came with it seemed very unripe, crunchy and sour. It definitely didn't go well with the sweet glutinous rice or the slightly bitter herbal jelly. All in all a total disaster.
I had a taste of the papaya with white fungus and it was quite decent, sweet yet very light on the palate. But nothing fantastic.
The 9 of us chalked up a bill of about $860, which works out to be about $96 per person and the truth is, I wasn't even full after that. Food quality overall was decent with only the chicken shining through. For the price, I had really expected more. Especially when most of the dishes are supposedly Chef Chan's signature dishes and being private dining, most, if not all dishes should be prepared by Chef Chan himself.
I can only take cold comfort in the fact that service was good and we had a 10% discount off the bill. I really cannot fathom paying anymore.
See all my pictures here.
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I did my Lasik here after attending a forum. They gave me free eye evaluation and a voucher for $100 off any package. Since I have been reading up it for years, I decided to attend the forum with a friend.
The staff were very friendly and informative. The instructions for caring of the eyes after the operation were given during the eye check and after the operation itself.
As I was nervous during the operation, I talked to Dr Goh, my assigned doctor based on my eye power at that time. He was reassuring me all the time and giving me instructions to focus my eye on the blinking light.
I started to tear a lot after 5 minutes. The nurses were helpful by giving me instructions and directing me to the reception to meet my friend.
The clinic itself is rather full until closing time. It has patients from Japan too. I even saw a few mothers with young kids doing Lasik.
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I've been to the new Kallang Leisure Park quite a few times since its reopening. There's a cinema, a KBox, a supermarket, an ice skating rink as well as some other shops. The place still seems quite dead when I went to the Kbox there a couple of weeks back. But the place has potential when the new kallang stadium is completed. Question remains to be seen if the tenants can last that long in the first place.
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I'm a frequent visitor to the hospitals in Singapore because I give recommendations to my foreign friends as to which one to stay in for their medical needs.
Changi General Hospital happens to be the nearest public hospital in the East.... bo bian. If I were filthy rich, I would choose Mt. E.
My mother-in-law was a patient in the Geriatric ward (C class)and it is a pitiful sight to see the elderly when they are weak and sick. I cannot blame the nurses for not being attentive most of the time as these patients and their family members can be very demanding. I salute these nurses for their hard work.
You would expect A class to be A service. Surprisingly, no. A class fees, yes. I admitted one foreign student to its A class ward and it has embarrassed me greatly in front of the parents.
Waiting to be sent to the ward was long. Waiting for a doctor to see the patient was long.
My ward vomited on his pajamas and it wasn't changed for him. He wore it overnight and the next morning, no nurse came to wash, clean him up or changed his soiled pajamas.
My student was admitted for the removal of appendicitis, after his operation and during his stay, I never got to see a doctor. I only knew of 'his perforated appendix' when I received his Inpatient Discharge Summary.
Did I ask to see the doctor? Yes, through the nurses and I was told to come early in the morning, at 7 am or earlier to catch him. *rolls my eyes*
My student was re-admitted for wound infection. When I queried the hospital, then the attending doctors told me it was normal when an appendix was perforated.
We went to A&E before 1pm. We were in the ward at 5 plus and then it was a long wait for a doctor to see my ward. After much hurrying, a young doctor came to inspect the wound and had it cleaned. Another young doctor came an hour later.
It was almost 10 pm and my hubby and I hadn't had our dinner as we were waiting for the doctor to give his diagnose. The doctor told us to go for dinner as there's an emergency and the doctors are busy.
790 beds and yet not a doctor can attend to my young ward who's having a bad infection. And we are in A class!
After dinner, a young senior doctor came. If it's any consolation, CGH seems like a Taiwanese TV production house. The doctors can form F4s. It has Young, good-looking doctors. hahaha.....
Anyway, we kena suan by this senior doctor when he sarcastically announced he hadn't had his dinner.
S$4200 was deducted from my credit card during the first admission and the balance not returned until I asked for it in writing. Another S$4000 was deducted from my credit card on the 2nd admission and the bill was not more than S$700. My money was tied up in both instances for many days.
At private hospitals, they cleared all bills on the day of discharge. My money won't be kept at their disposal.
And the final bill wasn't sent to me even after a week of discharge, so I couldn't get reimbursement from my student's parents.
When patients in A class wards get such bad service, I cannot imagine what it is like at the other classes. Don't throw good money away, no need to go for A class wards, B class will be good enough. Service doesn't get any better even if you pay A class fees.
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It's that time of the year again for the Chinese! Bak Chang Festival!!
Because I live in the east, I would go to Kim Choo Kueh Chang for my yummy meat dumplings. My Mom, sister-in-law and I used to make our own bak changs but it took us days to prepare and make them.
Besides its famous and yummy bak changs, Kim Choo also sells a variety of kuehs. The colourful display of the kuehs outside its shop attracts lots of passers-by who would buy some for their teatime snacks.
Next to the kueh shop is its Peranakan restaurant. I'll review it the next time. Upstairs, there is a gallery showcasing the rich culture of the Peranakans. Beautifully embroidered kebayas, beaded shoes and pretty Peranakan porcelain are up for grabs.
There are things for you to do too. You can also learn how to wrap a bak chang. Try your hand at sewing the beaded patterns on a shoe.
Due to the scorching heat these days, better not eat too many bak changs. And remember to drink more cooling herbal teas ah!
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Had the opportunity to partake in a tasting session at Persimmon one Wednesday evening, courtesy of its co owner, Helena, who also co owns the casual eatery Epicurious at Roberston Quay. Persimmon bills itself as a fusion restaurant, incorporating both chinese and western food to blend up its own variety of fusion. Think somewhere along the lines of another Singapore fusion restaurant, Wild Rocket.
Stepping into Persimmon is reminiscent of stepping into a high class coffeeshop, with its checkered tile floors, white top tables and wooden chairs. What it lacks is the spinning ceiling fans which have been replaced by air conditioning units but I'm definitely not complaining. Not with Singapore's heat and humidity. Coupled with a low ceiling and retro music, it made for a soothing and laid back atmosphere.
Mushroom & Sesame Shooter - I liked this inconspicuous little shot glass of warm mushroom soup. Savoury with a hint of sesame and bits of mushroom. There was suppose to be 绍兴酒 in it but that was apparently not evident.
Fisherman's Pie - Persimmon's rendition of the fisherman's pie took a different twist from the norm. Instead of the usual seafood ingredients enveloped within a mould of pastry, this one was more of a soup bowl covered with a puff pastry lid. Another interesting thing was the choice of soup, which was a less oily version of the ubiquitous Laksa gravy. Honestly, I didn't find the soup or the ingredients very outstanding, coming across as decent at best. The pastry also needed some reworking in my humble opinion, probably through the addition of more butter to make it more fragrant and creamier to the tastebuds.
Fried Kway Teow with Wagyu Beef - I'm sorry to say this, but as fragrant and tasty as the kway teow may be, it is still CKT (Char Kway Teow), albeit of a less oily version than the ones you find in hawker centres outside. It came with a poached quail egg and mushrooms but lacked the discernible wok hei taste due to it being pan fried I believe. Did I mention that it was a tad too salty as well?
The accompanying wagyu beef came served atop a bed of beansprouts and was tender, juicy and almost mouthwatering. But being too thinly sliced, it was a little overcooked and I honestly couldn't tell that it was wagyu beef. So much for such an expensive breed of beef.
On a side note, it would definitely be funny if someone called it 牛肉河粉.
Wagyu Beef - As with the wagyu beef from the CKT, this dish of wagyu was thinly sliced and a tad overcooked, but at least portions were more significant and each slice held more bite. I just wonder how much would such a dish cost.
White Pepper Crab Cake with Tunghoon Salad & Scallop - I've never really been a fan of crab cakes and Persimmon's offering wasn't just about to change that. But thats not to say it wasn't good. As a matter of fact, it was quite decent, with lots of shredded crab, but just not outstanding.
The tunghoon salad held quite a few surprises with its overly zesty taste harbouring a spicy aftermath that hits you slowly but surely. And the lone fleshy scallop that came alongside was a little too undercooked, soft and bland.
Pineapple Tart - Now this was one huge unconventional pineapple tart. A scoop of ice cream atop a sweet pineapple ring, covering a layer of caramelised pineapple, all on a huge tart base. I'm a sucker for pineapple tarts so I liked it quite a fair bit with the nice and smooth ice cream but I did think that it could have been better. The tart base lacked the oven baked taste which I personally like and it wasn't crumbly enough. That aside, its really quite worth the eat.
Overall I think the food is pretty decent and probably a few minor tweaks here and there would suffice. As mentioned earlier, it was a complimentary tasting session hence I am unsure of the prices but a quick glance at the regular menu shows most main courses to be in the $20 range. I might do a revisit, just as soon as I am able to ascertain the food prices.
To end, please allow me to extend my thanks to Helena for the invite and for being an excellent host.
See all pictures here.
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Just bought my Zen mp3 from Creative Store at the Turns2 promotion. I must say for a celebration of turning 2, the promotions weren't that great. However this is a side track as the review should not be about the promotion.
Well, the website, well organized and easy to surf. Payment with the purchase can be done at the website using credit card and everything was smooth and fast. Immediately after the purchase and payment, I received an email confirming the order and that the delivery date is 2 days.
Right next day, I received a call from Creative confirming with me the time for delivery. Since they used Singpost, I requested for after working hours. After a check, seems like its not possible. The customer service then check with me whether Sat is possible. After the confirmation, I received yet another email with the date and time for delivery. Easy to negotiate to and accommodating, I must say the experience is good.
At first I thought the items must be for stock clearance but when I received the items, they were nicely packed and looks thoroughly new. Pleasant surprise that a further check reviewed that the ear piece was produced this yr and the Zen was less than 6 mths ago.
The FAQ portion of the website is also well done. I had trouble starting up the Zen and was able to find the descriptive solution fast and with ease though loading the page was a bit slow.
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Just went to this place for viewing of a musical "Broadway Beng". Located at the 3rd storey of the building.
The place is quite small with 2 level of circle seats as well as the stall seats. Seats are comfy with polished wood backing and gives the theater the "feel" that audiences are in for a great show. However leg space is limited so those whom are late will find it difficult to walk through. Those with longer legs will not be too comfortable.
Sound system is great with minimal "emptiness" or "noises". Sounded perfect to me where I was sitting. There are 2 screen panels (great quality image) at the side of the stage and can be used in conjunction with the show on-going. Designed more for theater rather than vocal.
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Tried this when our company's vendor bought us some for the new year. Heard many great comments about this. Shape of the puff is totally different from those normal ones.
Skin is crispy and flaky and the taste is above average. But in terms of easy eating, its below average. So ladies perhaps should eat this when image is not priority lolx.
Had the curry potato filling. Texture is just right for the crispiness of the puff. The taste of the filing is definitely way above those normal ones selling.
However, the puffs should be eaten fresh. We put one or two of them in the box for like half the day and the skin becomes very oily. However, this is not a very serious problem for curry puffs.
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