Thursday, 31 December 2015

回首望去,对我来说唯有美食不可辜负! ( Singapore Blogger )

时间真的过得很快,2015已快接近尾声了,即将迎来新的一年,
我想这个时候,应该很多人会跟我一样感到很感慨,
过去的这一年里,我们到底改变了什么,学到了什么或是收获了什么?

刚刚在打扫书房地同时,偶然地发现了自己收藏的一些杂志代表作,
刹那间,我感觉自己很幸福,
因为我永远相信只有不断地努力,培养自己,才能创造出更美好的未来。
如今我也获得了多间餐馆地邀约,试菜,拍摄,
说真的,这一切对我来说不只是一种飞跃,也更是一种体会,
因为我的社交圈子里,又多了很多饮食业的朋友,
所以我很感恩,也很珍惜目前拥有地一切,
看着这些杂志,仿佛感觉好像还在昨天,拼了命的去完成它!
不得不感慨地承认,随着时代的变迁,
网络也渐渐地进入人们的生活中扮演着越来越重要地角色,
这样的趋势也正在改变人们的传统生活习惯,
就好比当初我被Where To Eat In Singapore杂志总编辑邀约,
一同参与杂志地制作,写稿,以及当美食顾问,
这一切一切参与,
让我感觉很充实,
应该这么说吧,我很欣赏跟大家互相学习交流的那一段时光,
因为配合杂志地需求,每一刊只选出30间最好吃的餐馆,
而我在试吃的时候,也会面对“抉择”应该用“百里千挑万一吧”
必须选出最具特色的美食给读者,
这也才不会辜负读者对我的评价,
尽管,有些餐馆会希望我给与最高的评价,
但是,一旦我下了主观判断,
我将遵守我的原则,
因为我相信我的“坚持”杂志才会获得公信力。

如今,  杂志虽说不被淘汰,
但现在的年轻人都是网上搜寻美食,
更向往美食杂志,
而杂志总编辑也看好这样的趋势,
从而开创了,美食节目,
犹记得,一开始,我跟总编辑一同走访了好多间餐馆,
当中有些是杂志推选出来的老顾客,
我跟总编辑一一地向餐馆说出我们的市场方案,
这项制作中将邀约本地著名 Blogger 一同参与,
岂知,一些常关注我的餐馆都推荐我 “下海”
说真的,当时的心情是百感交集,
因为一直处身于“幕后”的我,要“亮相”于大众,
还真有点不习惯,
那时总编辑就试着说服我,
Brother : “以你多年的美食验应该没问题啦”!!!敢敢去....
再者,当时一些餐馆业者也指定邀约我一同参与节目的拍摄,
原因是看中我的”天赋“ 因为我能说出食物的精髓所在....(偷笑中)
为了不负众望,我拍摄了我的第一支“处女作"。
Tonny Restaurant......
接着....
就有接二连三的餐馆邀约,
也因为这样,我成为Where To Eat In Singapore 旗下的最受欢迎的Blogger 之一...
近日来,拍摄的档期也排的满满,
下一篇,我将分享我的一些拍制作过成。。

这里的每一本都是我的心血!

Wednesday, 30 December 2015

教您怎么样吃南翔"小笼包"而不会烫到舌头?



很多人问我怎样可以趁小笼包热的时候喝它的汤汁而不会烫舌头?
所以这一期,我将带您品尝“赫赫有名”南翔"小笼包"
不仅仅如此, 影片中我也将“分享”吃小笼包”的诀窍!
所以有一种吃法叫“先开窗,后吸汤”
如果你想知道什么叫“先开窗,后吸汤”,还是老规矩,记得收看我的影片!



这样的四色汤包你见过吗? 不同地颜色代表着不同地口味...
白色 代表 =  鲜肉汤包
黄色 代表 = 金瓜汤包
至于橘色与绿色
我将卖个关子

还记得在拍摄试菜的时候, 老板还很风趣地考一考我,说这四种口味,
我一定猜不出来,
我笑了!因为我相信我的味蕾会告诉我答案,
答案将在影片中,记得锁定哟!

Nanxiang Steamed Bun Restaurant
Address : Ten Mile Junction, 1 Woodlands Road, #02-18, Singapore 677899.
Tel : +65 6892 7915

Singapore Blogger : https://www.youtube.com/watch?v=kD_8pqGFDfU&feature=youtu.be



Tuesday, 29 December 2015

Healthy hair leads to a healthier lifestyle #lifestyle blogger

Keeping my hair healthy looking is essential as I will always have photo shoot and video filming. There are some simple steps that I do to maintain my hair condition at Pavo Hair Studio, my most trusted salon.
Before I start, I have to stress the importance of using toner everyday during the day and night to prevent clogging of the pores and reduce oil on my scalp. It is also easier to absorb when I apply any kind of hair tonic or scrub once every two weeks.

Step 1, I will use scalp cleansing to massage my scalp at different parts of
the head to allow new hair growth, better blood circulation and remove all oil linings at the sides of my hair. Continue to message for 15 minutes to get the best effect. It is just like doing facial whereby you have to remove your dead skin. 


Step 2, Wash my hair with the active scalp shampoo after 5 minutes to clean off thorughly. The shampoo has a cooling effect to wash away all the oil that sticks stubbornly on the scalp.


Step 3, Scalp vital infusion is made up of organic ingredients and has no alcohol contents. Using an an air brush, it is penetrated effectively into my pores. The previous 2 steps are very important because if it is not done properly, my scalp will not be able to absorb all the nutrients.
This time round I did not take any photos as I was rushing for my video filming. Next time round I will take a video of the whole process and share the before and after result for those who are curious. Look forward to it!

PAVO Hair Studio 
1 Nassim Road, #01-06
Singapore 258458
Tel: 6733 9909
Opening Hours: 10.30am to 8.00pm (Mon-Sat)


I won't be worried about having a bad hair day during my video shoot.

Monday, 28 December 2015

Long time favourite classic English brunch - Singapore Blogger

As my usual routine, I will wake up early in the morning and take my breakfast after the run. However today I met up with Alison and ended our session at a later time close to 11am, it was too late to have our breakfast so she decided to bring me to this English brunch.

Light English Breakfast / German Sausage
The Light English Breakfast is suitable for people who likes to have different choices of food in one plate. It is not too heavy and the portion is just right to fill me up. It consist of crispy streaky bacon, juicy bratwurst sausage, baked beans, eggs, grilled tomato and toast with jam and butter. The combination was perfect! 

Eggs Benedict 
Eggs Benedict is my favourite. A good eggs benedict very much depends on the eggs. It should be cooked to the right texture with the egg yolk flowing out upon slicing apart. Jacob’s Cafe did not fail me. The sesame bun was fragrant and crispy, topped with honey baked bacon, the poached eggs sits nicely is drizzled with their home-made hollandaise sauce and mesclun with balsamic dressing. 

Pancakes with Bacon & Sausages Breakfast
Alison ordered this dish and I had a fair bit to try. The pancakes are fluffy and moist, having it together with bacon, old English sausage, eggs with maple syrup and butter makes it all good. 

Roast Chicken & Bacon with Mango Wrap
Roast Chicken & Bacon with Mango Wrap 
The fist bite was gratifying! You will know why once you tried it yourself. There are lots of ingredients wrapped up all in one. Lettuce, tomato, cucumber,carrot, streaky bacon, mango and roast chicken. The taste was luscious as they cleverly included sweet mango in which refreshes my tastebuds.

Lavacake with Ice Cream
Overall the meal was good considering that it is comfort food and I can taste that each dish is prepared with ample effort. 

Jacob's Cafe
Address : Blk 5, Changi Village Road #01-2049 Singapore 500005.
Tel : +65 6542 7500

Watch my video to find out more about the taste of the dishes and some other dishes which I would like to recommend in my video.

Saturday, 26 December 2015

我Ashley...吃货带您探寻 Ang Mo Kio 宝藏!肯定让你Zap到“饱”

对于我这个吃货来说,“美食”好料绝对是不能抵抗的诱惑
这一期我将推荐位于Ang Mo Kio里,又是一间卧虎藏龙的“日式料理”餐馆。
会来这里的客人或是老饕客都是熟门熟路,当然我也是其中之一...
下面我将做一些介绍,
还是老规矩,记得收看我的完整Youtube !!!

Ichinin Mae Sashimi

你还在把wasabi 拌进酱油吗?真正的吃法你懂吗?影片中,我将分享"怎样吃Wasabi 才是正确的方式"
不得不提的是这里的刺身和寿司都很新鲜,尤其是刺身的肉也切的比较厚实,
肯定让你吃的是时候很过瘾!
Foie Gras Mizore Mushi (Foie Grass Soup)
一看就知道有多好喝,味道也很特别,汤料是鹅肝为主,且鹅肝是在煲汤之前已经香煎过,目的是为了锁住鹅肝味道。。。



Flash my Fan Card to enjoy 15% off the bill.



Wednesday, 16 December 2015

Australian-Vietnamese Food with the Fat Saigon Boy

Crispy Pig Ears Chips
Dare to try? It is chewy inside but crispy on the outside. Most parts of the pork can be eaten and cooked easily but not the pig ears. The chef is skillful enough to create such a scrumptious dish that goes well with the home-made roasted chilli nut sauce.



Vietnamese fish cakes with green chili nuts and honey salsa
I have never tried fish cakes that are made from minced salmon and what a surprise! The first bite was amazing, not to mention the alluring fragrance and combination of the green chili sauce. Simply heavenly.

Chargrilled lemongrass pork noodles
This is my favourite dish, every bit of it was carefully thought out and tasted so good especially the condiments mixture which was perfect. I can even eat the pork on it's own and not get sick of it because it is so tender carrying a tinge of lemongrass essence which I thought was just nice to my taste buds.


Fat Saigon Boy
Address : 51 Telok Ayer Street #01-02, 048441 Singapore.
Tel : +65 6221 6784



Watch my video to find out more about the taste of the dishes and some other dishes which I would like to recommend in my video.

<Singapore Bloggerhttps://www.youtube.com/watch?v=glYQz4DRNUQ


Monday, 14 December 2015

超正点【必吃】海鲜7层塔,一层接一层,包您层层惊喜吃到爽!

时下最潮的海鲜7层塔你吃过吗?

第一层 @ 肥美竹蛤
第二层 @ 美味扇贝
第三层 @ 原味青耗
第四层 @ 鲜甜啦啦
第五层 @ 爽口鲜虾
第六层 @ 超赞Sotong
第七层 @  彈牙肉蟹

七种海鲜一次端上桌,是不是霸氣十足呢?

想知道哪里吃的到?
记得收看我的Youtube 影片


现在的人都喜欢吃虾,尤其是新鲜的虾只要清蒸再点些酱料就很好吃了!
但如何选到新鲜的虾你知道吗?现在就教你!
这次的拍摄我将分享教你如何辨别虾的新鲜程度(记得收看哟)


超正点【必吃】海鲜7层塔,一层接一层,包您层层惊喜吃到爽!


青耗是很容易煮熟的海鲜所以不宜久煮,不然肉老变韧就不好吃了。
口感就会像橡皮那样咬不动。

真心话,这里的啦啦超赞超新鲜,啦啦肉質Q彈有又有勁,真的很好吃!

话不多说,记得锁定收看我为你们带来的 
海鲜主义7层塔,一层接一层,包您层层惊喜吃到爽!






Sunday, 6 December 2015

There is no limitations

Finally completed the full marathon after much endurance and sweat. It's all worth it, at the end of the day is the process that matters.


It's all about mental power

While writing this post I am on the way to the Standard Chartered 42km Marathon. I want to share my thoughts today as this year is quite different compared to the past few ones that I have particpated. It is not about the race but the training time. I was left with a short 1 month training which is 5 months lesser than my usual 6 months plan due to the recent haze issue.
This was a test to my limits. Usually 2 weeks before the marathon date I would have completed 15km and 21km concurrently but I did not achieve that this year. I only manage to run 10km at the last week. I should have ample rest and well prepared for the run but the haze restricted my training at East Coast Park. I have no choice but to run on the trackmill in the gym but got really bored after hitting 10km. 10km was my maximum because I don't feel motivated to run at the same spot which gradually makes me feel lazy.
After the haze is gone, it is already the start of October. During that period of time I was very occupied with many food tasting sessions and events. I did not have enough time to train. At that point of time it seems quite impossible to complete the race. So where do I get my confidence from? It is actually all about the inner capabilities. (Mental power) I told myself should I give up so easily? No, when I have set my mind to do it, I will make sure I can finish and succeed, I like the sense of accomplishment, it makes me feel mentally stronger. It is also not my character to run away from an obstacle because there will be more of such unpredictable events in life that I have to overcome in the future.
Although I only took 1 month to train, but if I  manage to complete the race today, it meant that my past few years of consistent gym training and run routines did not go down to drain, my stamina has been kept well. Whether I am able to push my boundaries or not depends on my fitness level and a positive mindset. Today I woke up feeling energised and ready to take on this challenge. All the best to the other runners out there!

Monday, 30 November 2015

Another video shooting for Fat Saigon Boy

Today we only took 3 hours to finish an interestingvideo shooting for Fat Saigon Boy. This restaurant is a gem among the bistro and pub at Ann Siang Hill and it is very special. It is the only Vietnamese food here and is an Australian - Vietnamese modern cuisine. Stay tuned for the coming up video which I worked with another blogger Alison Chan to recommend their signature dishes?

Friday, 27 November 2015

Doing this exercise burns more than 1000 calories within 2 hours # Part 3 # Blogger Ashley Chan

The last part is to build up your abs and strengthen your core muscle. The 2 exercises will focus on these areas, you will expect an obvious change.


Give yourself a pad on your shoulder, you have finally completed all 8 exercises. Although not in an expected time frame but not everyone can do it. It is a difficult task, an achievement unlocked! Look out for my next series of exercise, try to keep up with my pace to see a better result of your body.

Doing this exercise burns more than 1000 calories within 2 hours # Part 2 # Blogger Ashley Chan

After you have completed all of part 1,  your heartbeat will increase and arm may feel numb. This  pushes you to another fitness level. It is normal that you might want to give up halfway but you have to be mentally strong to breakthrough.


Well done! You have completed 6 exercises. I believed many of you will rest for more than 1 minute after 3 exercises but if you can persevere for the whole course you have upgraded your own fitness level. I have trained hard for 3 years to achieve this result of resting less than 1 minute and completing within the time frame. You have actually done a great job, keep it up!

Stand up and look at the mirror, you will see a stronger body.

Doing this exercise burns more than 1000 calories within 2 hours # Part 1 # Blogger Ashley Chan

There will be 3 sets of different exercises in part 1. Try not to rest in between the 3 sets of exercises. Once you have finished the 3 sets of exercises you can rest for 1 minute before you start for the next 3 sets of different exercises

\

You would see a drastic change in your fitness and body build once you have tried.

Watch all 3 videos of my exercise routine and give it a shot, these 8 exercises will shape up your body and stamina...


Wednesday, 25 November 2015

我开始发现我爱上了不轻易放弃的自己

双子座的我很多时候喜欢一个人安静的在一个没有人的空间发呆, 发梦, 想象一下我的过去和将来。

有时候的我又喜欢挑战自己的能力来换取一个不一样的自己, 这个过程有可能需要3年或10年才换来一个10分钟"不一样的自己"。在我心里深深处我觉得是很值得。

就好比要拍摄一场戏, 需要试吃, 读剧本, 排位, 化妆, 对稿才可以开始拍摄。一场戏多数需要拍摄一天的时间, 不过呈现在眼前的完成品却只有10分钟,但我却很享受这个过程。这个过程让我挑战我的能力及呈现一个不同的自己。
我用了3年的时间把自己的体能和潜能推到另一个不同的我。从很肥到很瘦再把每个脂肪锻炼成肌肉。虽然我不知道这个成果可以维持多久, 不过每天早上起床可以好好的欣赏自己的身材3分钟。我觉得有时做人就是需要有这3分钟让自己看到另一个自我。    


As a Gemini, I like to be alone in a silent space to dream, letting my thoughts run wild, recalling the past and imagine the future.

Sometimes I like to challenge my capabilities and see how far I can go. This made me a different person whenever I breakthrough. This process usually takes up to 3 or even 10 years long to see a  "different me" for 10 minutes. It is hard work, but deep down in my heart I thought that is all worthwhile.

A video shooting requires food tasting, script understanding, positioning, dressing up and rehearsal before the camera starts rolling. This usually takes up one day to finish up. Even though the produced result will only have a 10 minutes lifespan but I felt a sense of accomplishment and truly enjoyed the process. It is a way to push above my limits and build a better me.

Using 3 years to brush up myself makes me a whole new person. From obese to slim, and from slim to fit, I have trained hard to cut down my fats turning them into muscles. Although I am not sure how long I can maintain my body fitness but every morning when I wake up I will take 3 minutes to admire my piece of work (my body). It does feel good to look at yourself and appreciate what you have achieved for that 3 minutes. I realised this is who I am, driven by a burning passion to excel and not giving up easily.




Wednesday, 18 November 2015

Where to Eat in Singapore is back with a new campaign

1. Where to Eat in Singapore is back with a new campaign .Stay tuned for our upcoming contest!


2. YouTube Contest! Stand a chance to win food voucher worth $800. Simply vote for your favourite Chinese Restaurant at "Where to Eat in Singapore"


3. Participate & stand a chance to win food voucher worth $800! Follow these few simple steps:

Step 1: Go to "Where to Eat in Singapore" YouTube channel.
https://www.youtube.com/channel/UCDwSGk2QbeY6o9qSx6uud5Q

Step 2:  Like your favourite chinese restaurant on youtube

i - House of Seafood
https://www.youtube.com/watch?v=-vAquP4PQAQ

ii - Teochew Huat Kee
https://www.youtube.com/watch?v=P_n60IhlIVs

iii -  The Good Trio
https://www.youtube.com/watch?v=RsZH8OCUBQA

iv - Tonny Restaurant
https://www.youtube.com/watch?v=8ojUQXX8Of4


Step 3: Share your favourite chinese restaurant with #wtebestchineserest and tag 3 of your friends on facebook.



Thursday, 12 November 2015

我最尊敬的厨师@利苑酒家

在@利苑酒家用餐已经超过20年了, 从宝路华酒店到现在的@Chijmes, Victoria Street,  这20多年他们一直保持一贯的水准, 当然他们也会跟着时代的变迁一直研究新菜式。
有一位大功臣一定要提一下, 就是李伟航师父。虽然他一直很谦虚的讲到其实是他的老板(陈树杰先生)教导有方, 同时在控制食物的要求很高。其实我相信他所说的话, 因为我听过很多从@利苑酒家出来的大厨都是讲同一句评语。他们都说老板(陈树杰先生)在饮食方面的要求很高, 教导厨师的时候很严格。所以才有现在这么成功的@利苑酒家。
不过我觉得老李(李伟航师父)也很重要, 因为老板不可能一直在他身边, 所以老李自己需要很努力的保持一贯食物的水准, 同时还要不断试新菜来吸引更多的顾客。这是一分很大压力的工作。他一定要有坚定的毅力和喜欢服务顾客的心态才能坚持到现在。
我很喜欢跟老李谈话, 是他让我知道"上汤"对中菜的重要性。所以他们有一个特别的炉来煲汤 (因为需要一次煲6个钟头, 而且在这段时间是不能再打开这个炉, 所以需要这个特别的炉来煲汤), 在下午的时候是准备晚上的上汤, 而晚上是准备明天午市的上汤。有一个小秘密我相信很多人都不知道, 他是有一本小册子记录所以客户的饮食习惯。这是一个很专业的做法, 这个做法可以令到食客有宾至如归的感觉。其实很多人都不知道这个小秘密。是我们谈到对顾客的需求的时候他才跟我讲。他跟我说很多时候老顾客会提供意见给服务员, 他们就会转告给老李让他知道顾客的饮食习惯, 之后他就会记录在这本小册子。等到下一次他们再来用餐, 老李就会以各人的口味做适当的调整。让他们吃的津津有味, 回味无穷。我觉得这是一个很专业又贴心的服务。
其实老李真的很忙, 我们很难真的坐下来好好的谈一下, 每次我们谈到一半, 他就要进厨房做事。我觉得这是很难避免的, 因为他的责任重大, 要应付这么多顾客, 真的很辛苦。写到这里真的很想现在就去吃我最爱的虾饺, 烧賣和喝靓汤。

难得有机会拍一张我最尊敬的老李(李伟航师父@利苑酒家)的纪念照

For more than 20 years I have been patronising Lei Garden Restaurant, they shifted from 宝路华 hotel to the current location at Chijmes, Victoria Street. The restaurant had maintained it's outstanding quality for the past 20 years and of course moving forward creating new dishes which never disappoint me. 

Lei Garden's success comes a huge part from the head chef 李伟航. He is a humble man who claimed that his boss (陈树杰) is the person who groomed him well and kept the food quality consistent. I actually believed what he said as many other reputable chefs from Lei Garden complimented the same. They said that the owner was very strict and had high expectation in both food and service. This made what Lei Garden is today. 

Personally I felt that chef 李伟航 is equally significant because the owner can't be at the restaurant all the time, it was his determination and hard work that pushed the restaurant further to another level. He put in extra effort to experiment new dishes to keep up with the taste of the newer generation. This is a stressful job as he is required to be determined in his work and passionate in serving customers, but he did not see it as an obstacle but was able to perservre and manage the restaurant even better. 

I like talking to him, he made me understand the importance of the stock used in many dishes. He used a special furnace for boiling his “secret weapon”. (It takes 6 hours to boil without opening that explains how delicious the taste is). The stock boiled in the afternoon is used during dinner time while at night it is prepared for the next day. You can imagine the amount of goodness in the stock. 

Just to share a little secret of the chef which I believed many did not know about. He has a small booklet which he records each of his customer’s order habits. It is his way of understanding the needs of the diners which I thought is a professional behaviour. He allowed his guests to feel like a VIP and treated with necessary attention. Others might not know his secret however I was considered lucky to know as we talked about customers’ needs and he shared it with me. At many times customers will feedback directly to the attendants about their dining experience and they would report those information back to him. He would then take notes and pen down on his booklet. When the same customer returns, he will then serve them according to what they want based on their preference. Most of the time this impressed many customers, they are simply treated like royalties with an excellent service.  

 Mr. Lee is a busy person, it is a rare chance for us to sit down and talk for such a long time, he was called back to the kitchen even in the midst of our conversation. This was inevitable as he has a heavy responsibility to look out for all his customers, it is really not easy being a head chef. His dedication is truly admirable. As I am about to finish up with this blog post, I have a craving of my favourite “har gao”, “siew mai” and a bowl of nutritious soup. Can’t wait to feast again.

Tuesday, 3 November 2015

我减肥时候的饮食贵人Steven Liaw

我在2009开始减肥,  我用了3年的时间从85kg减到58kg, 在这期间我需要很注意饮食, 不能吃煎炸的食物, 太油的食物, 太咸或太甜的食物。所以在那段时间我常吃Sashimi. 因为我觉得Sashimi 有丰富的protein又符合(少盐, 少糖, 少油)的标准。 我试过很多间的日本餐馆的Sashimi都不是很新鲜。不过当我吃了Hakata Japanese Restaurant (在 1 Yuan Ching Road)的Sashimi , 我发现他的Sashimi很新鲜。从那时开始我每两天都会去吃那里吃Sashimi, 也因为这样我认识了Steven Liaw (Hakata Japanese Restaurant 的老板). 他发现我常到他的餐馆吃Sashimi. 所以他会过来与我交谈, 同时教我怎么样看新鲜的Sashimi和正确吃Sashimi的方法。他对食材的要求很高, 他会每个星期从日本运两次新鲜的食材到新加坡, 也会选择不同的供应商提供不同的鱼类。这样才可以保证有新鲜的Sashimi给顾客品尝。
很谢谢他这7年教会我怎么样选择新鲜的Sashimi, 怎么样做日本手卷和煮一些健康的日本料理。让我可以吃到好吃的日本菜又可以健康的减肥。如果没有认识Steven, 我这7年的减肥日子一定很难过。所以直到现在我每个星期都会到他的餐馆吃他的日本料理, 同时在那里回味我7年减肥的日子。

没有了你, 我真的不知道这7年减肥的过程是怎么样过的! 谢谢你在这7年很耐心的教导我怎么样选择新鲜的鱼来做Sashimi, 这是我一生最珍贵的知识。我会好好的把你所教导我的知识分享给我的朋友。
我觉得做人应该
学会了就教人
赚到了就给人

For those who know me long enough should have seen me at my heaviest. I began to work out at year 2009 determined to slim down. As time passed my weight dropped from 85kg to 58kg, it was a crucial period for me to maintain my fitness. I need to be very careful on my diet avoiding fried, oily, salty and sweet food. Naturally the choices to satisfy my cravings were lesser, this made me  indulge more frequently on Sashimi as Sashimi is a rich source of protein and it meets my diet requirement.

I have tried many Japanese restaurants that do not serve truly fresh Sashimi, however the Sashimi that I have tasted at Hakata Japanese Restaurant at 1 Yuan Ching Road was super fresh! It felt like the fish was caught straight from the water and served right to my table. Since then I began going to the restaurant every 2 days. From there I get to know Mr Steven Liaw (Hakata's owner). He noticed that I was a frequent visitor to his place and came over to have a chat with me. He taught me the right way to eat the Sashimi as well as the points to look out for to determine the freshness level. Mr Steven is strict in his quality control, he imports fresh ingredients from Japan every week and select the fishes from various suppliers to make sure they are good enough. I was impressed by his business principles, this allowed us as customers to feel assured that we are served only from the best. 

For the past 7 years I have been a loyal fan of Hakata Japanese Restaurant. I have to thank Mr Steven for offering the freshest Sashimi and one of a kind handroll which are not just sumptuous but healthy to my liking. Finding a place like this makes my slimming plan much easier. At least there is something to look forward to when I have to watch my diet. Without Mr Steven it would be difficult to pull through, now that I have successfully lost a considerable amount of weight, my weekly visit to his restaurant has became habitual. Recalling the memories 7 years ago to where I am today is an accomplishment I will never forget.

Monday, 2 November 2015

Convenient and Tasty Vacuum Packed Crab from House of Seafood

I always want our relatives and friends from oversea, able to taste our chilli crabs and share the authentic cooking of our chilli crab sauce. My concern is the freshness, however, House of Seafood has kept the freshness. House of Seafood has made my wish came true.  They are very creative, they have vacuum pack them, so that people can bring back to their country and heat up with the microwave, that easy. I thought that it is very convenient and delicious, the taste is still intact keeping the fragrance close to what you eat at the restaurant.


终于可以让我的外国朋友把新加坡的著名辣椒螃蟹带回他们的国家了。我有很多外国朋友来新加坡玩, 我都会带他们去吃辣椒螃蟹, 他们都很喜欢这道辣椒螃蟹。我有一直在想怎么样可以让他们带回去给他们的亲戚朋友尝一下我们的辣椒螃蟹。House of Seafood 把我的心愿实现了。他们很有创意的把辣椒螃蟹真空包装, 这样就可以带回自己的国家, 然后回到家里只要放到微波炉"叮" 热它就可以吃了。真的很方便。我本身吃过 House of Seafood 的真空包装辣椒螃蟹, 起初我很担心会不新鲜, 不过他们给了我很大的惊喜, 因为我吃的时候, 螃蟹的肉还很弹口, 还算新鲜。这是一个很重要的一点而他们做的很好。同时他们把辣椒螃蟹的味道调到有新加坡地道口味的水准, 不会太酸或太辣。House of Seafood 的真空包装螃蟹很有创意和心意, 他们把我们新加坡著名辣椒螃蟹分享到国外了。


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Friday, 30 October 2015

Abalone is easy to eat but difficult to cook. Chef Lim shares his way of culinary.

Ah Yat Abalone is renowned for their abalone and shark fin in hot stone dishes. Not only did I went there for my lunch but the other reason was to meet my teacher chef Lim. He is the head chef of Ah Yat Abalone. Chef 林广明 had taught me how to cook a good plate of abalone in my past visit. Everyone knows how to eat but only a few knows how to cook a good stewed abalone.
Abalone is a desirable food, precious but difficult to cook. The chef must be highly experienced to produce a well - cooked abalone. I was lucky to know Chef Lim as he had 30 years of experience experimenting on the best ways to cook an abalone. Because of him I had a chance to try one of the best tasting abalone in Singapore. Not only did he taught me his culinary skills, I have also learnt that not all type of food requires heavy seasoning, it can be as delicious even when salt, oil and sugar is reduced. The original flavor of the ingredients are retained and it can be another kind of delicacy which is a healthier option.
Chef Lim is a generous and humble guy who is always willing to share his ideas with me. That is why I like to head over to his restaurant as most of the time we can talk for hours without getting bored to the extent that I did not have the intention to leave. Today was a fruitful day again, each  gathering with chef Lim has been memorable.
刚去了"阿一鲍鱼"吃鲍鱼和石窝大鲍翅。其实这次我去是想见一见我的老师, 林师父(林广明-阿一鲍鱼总厨), 是他教我怎么样煮鲍鱼。每个人都会吃鲍鱼, 可是很少人懂怎么样煮鲍鱼(焖鲍鱼)。鲍鱼是一种很贵, 很难煮的食材, 不是每个厨师都可以拿捏煮鲍鱼技巧。不过林师父已经有30多年的烹饪鲍鱼的经验, 所以他煮的鲍鱼真的很好吃。其实我在他的身上除了学会怎么样煮鲍鱼也学会了怎么样在调味的时候-少盐, 少油和少糖, 在不破坏食物有的鲜甜美味, 同时让食客吃得健康。
林师父为人谦虚又很大方。他每次都会分享他一些新的烹饪想法。所以每次跟他相聚都有谈不完的话题。每次离开的依依不舍。
今天他又分享了一些新的煮法, 让我大开眼界。现在很回味刚才的相聚时间。

看回这张照片, 让我想起去年跟他拜年的时候, 他真的很忙, 很想和他喝一杯酒都不能。


今年过年, 我终于有机会可以跟他喝了几杯酒, 谈谈话, 真的很开心。祝我的师父永远身体健康, 事事顺利。

Thursday, 29 October 2015

The only limits in life are the ones you make

SUCCESS and EXCUSES
Do not talk together
If you want EXCUSES, forget about SUCCESS
If you want SUCCESS, do not give any EXCUSES

Food tasting is my job but exercise is my passion and helps me to keep myself fit 


Wednesday, 28 October 2015

我的日本老友Kazu-San

我认识Kazu-San已经有6年了。以前我去找他都是吃炭烧烤。我最喜欢吃他烧烤的羊扒, 鹅肝, 山猪肉, 带子和虾。。等等。慢慢地我们变成了好友。这几年Kazu-San开始做一些他在日本所吃的家乡小菜或家庭式的小菜给我尝尝。他想让我尝试到他在日本所吃的东西。最珍贵的是它的材料都是从日本直接运输过来新加坡。这样我就可以吃到原汁原味的日本菜式。我很珍惜这6年的友情也很谢谢他分享了很多日本的文化, 日本正宗的吃法和选择食材的心得给我。现在我们已经是无所不谈老朋友, 我们会谈怎么样保养头发(哈哈哈哈哈哈哈哈), 吃什么可以消除疲劳、提高体力, 最近他还给了我一颗黑金"糖心黑蒜"(Black Gold Black Garlic)黑蒜又名发酵黑蒜,是用新鲜生蒜, 带皮在发酵箱里发酵60~90 天后制成的食品,黑蒜中的微量元素含量较高,味道酸甜,无蒜味。具有抗氧化、抗酸化的功效。 黑蒜也就有了消除疲劳、提高体力、解决便秘、保护肝脏、提高前列腺活性、促进睡眠等多种功能。大家有机会也试一试这黑金"糖心黑蒜"
我每个星期都会到他的餐馆(Kazu Sumiyaki at Cuppage Plaza)跟他喝杯啤酒, 闲聊一番, 同时放松一下我一天的压力和疲劳的身体。很感恩认识了Kazu-San, 我在他身上学会了很多日本的飲食文化, 让我获益良多。

My good pal Kazu-San from Japan 
I have known Kazu-San for 6 years. All the while I would go to his restaurant for yakitori, it is so addictive that I will find myself going back once every week. My all time favorite are the charcoal-grilled lamb, foie gras, black pork, scallop and prawn. They are served with a perfect texture, cooked at the right temperature to give you that 'oomph' in your mouth which you will crave for more. Because of my frequent visit I have gradually known Kazu-San not just as a chef but a good friend as well.

In the recent years, Kazu-San introduced to me a few dishes that he had in his home town in Japan. He wanted me to try something different, using his receipes that was traditionally created. What impressed me most was the ingredients he used. They are all imported from Japan which I can get to taste the authenticity of it. Our 6 years of friendship is precious and I sincerely thank him for sharing the knowledge he has on his culinary experiences, his cooking preparation methods, the culture of Japan and food appreciation. We can talk about practically everything under the sky. Currently one of our common topic is about keeping our hair healthy. Haha! I asked him what should we eat to distress and improve our body's metabolism? He recommended the black gold black garlic which is simply fermented for 60 to 90 days using fresh garlic. The trace elements found in the garlic is relatively high, formulating a sweet-sour taste without any garlic smell. I find it quite surprising when I had my first taste of it. Not only that, it has a few health benefits such as antioxidant ability, body nourishment, improve digestive system, release fatigue, keeping your liver in good shape and better sleep etc. Everyone should really give it a try. 

My weekly schedule is to make a trip to Kazu Sumiyaki at Cuppage Plaza for a chat with Kazu-San and a few rounds of drinks to relax my mind. I have truly learnt alot and gained a deeper understanding on the Japanese food culture after knowing him.

Tuesday, 27 October 2015

A Taste to Remember- Teochew Huat Kee

If you are searching for authentic Teochew food in Singapore, Teochew Huat Kee definitely lived up to it's name. The restaurant has a history of more than 30 years that you should try. From their signature cold crab dish, jellied pork trotter, sliced braised duck, seared sea cucumber and yam paste with pumpkin and ginko nuts, the flavors are distinctive and good be it for the old or young generation.


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Saturday, 24 October 2015

The Trio reunite at The Good Trio

There is unexpected creativity, great flavors and sincerity placed in every dish that was served. I was drawn by the uniqueness of their menu. It may look simple but the selections were comprehensive. I was blown away the first time I set foot at The Good Trio, the food tasted delicious just to my liking. It is a cosy family oriented restaurant where I enjoyed having a good meal with the other two food bloggers.



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Thursday, 22 October 2015

Keeping fit is not a destination but a way of life, your body will reward you.

As the saying goes, eating well is to live well. However I also believe that by eating well you have to keep yourself not just healthy but fit. Many of us like to eat but they are not health conscious and eventually most of them became obese or lost their health. I will not give myself excuses such as too busy, lazy or not motivated. Keeping in good shape is being responsible to yourself. Although I grew with a deeper understanding on food, I did not forget having good discipline and determination to do workouts at least twice every week to maintain my fitness. My aim is to have a balanced lifestyle and to be a role model for people of different ages. Remember, it is not about the body but the mind.


The pulldown or 'lat' pulldown is an exercise mainly for the back although the shoulders and arms get some workout as well. The equipment for the cable pulldown is usually a weighted cable pulley station with adjustable weights and seat.

The latissimus dorsi on either side of the middle to upper back is the main target muscle group 

Muscles worked: the lats, shoulders and arms to a lesser extent  

I usually do 4 sets of 15 reps 


The bench press exercise activates a large number of muscle groups in the upper-half of your body. Such groups include your pecs, deltoids, your forearm muscles, hand muscles and your abdominals. Add the bench press to your workout to build your strength for push-ups, improve your power for sports performance and build bone density in your upper body. 

You can do 4 sets of 15 reps 


When doing one-arm dumbbell rows you are working the whole lat, the upper back, and the trap muscles. The back structure is so large and complex, for the best results, it's preferable to train the back through several exercises for more complete development.

I usually do 4 sets of 15 reps for each hand.

Wednesday, 21 October 2015

Fashion reflects who you are and makes you feel good inside.

Going to fashion brings you to another level of confidence. You know what to wear and how to present yourself at your best. Self-confidence is important, it exudes your own personality and spread happy vibe around you. I began looking out for the latest fashion trends since I started my workout, it is actually quite interesting to mix and match different styles every other day, it reflects my mood of the day as well as my character based on what I wear. Most importantly, I can fit comfortably in most clothing without being troubled over the overall appearance.