The FOOD | HANGOUTS
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Launch Issue
The FOOD | HANGOUTS
The Editor's Note Hello Readers, Welcome to the inaugural edition of The Usual Feed (TUF)! TUF is a quarterly magazine dedicated to sharing all things interesting and trendy on food and hangouts. When the team and I were brainstorming ideas for the theme of the magazine, we all immediately agreed on food because what else could interest readers like you and I? We hope to provide you with the juicy information you were hungry for and fill you up! We also hope you will be able to explore and find out more about our little red dot and realise that Singapore isn’t really all that small and uninteresting. Helen Keller once said,
“Alone we can do so little; together we can do so much”.
I would like to sincerely thank the TUF team — Chantal, Charmaine, Cheryl and Daryl for helping to shape the magazine and contributing greatly during the planning and creating of TUF. Without the team, the magazine would not have been possible. Be sure to check out each and every article in the magazine as all the writers have put in a lot of effort and time in creating the perfect magazine for you. Creating the magazine wasn’t easy but it was the process of making it that was definitely memorable and fun. The TUF team and I sincerely hope you’ll enjoy reading the magazine as much as we had enjoyed creating it. We hope you’ll show us lots of love and support in the near future as well! Till then, be safe, be well and be healthy!
Love, Fazzy
The EDITOR Fazira SUB EDITOR Chantal PHOTOGRAPHER Daryl WRITER Charmaine DESIGNER Cheryl
The Contents
14
FOOD
HANGOUTS
TREND
LOST AND FOUND
6
28 The Fairest Markets of Them All 30 Behind Closed Cinema Doors
7
Faith, Trust And Fairy Floss Peculiar Salted Egg Dishes In Singapore
OPINIONS
8 All Things Selfie
BUDGET 10 Budget Dining On The Go 11 Roti Prata With A Twist
FEEDING THE FEED 12 14
A Feast For The Eyes In Love With Baking
TIME KILLING 31 3 Things to Do Before You Die
ARTY FARTY 32 Paint Your Worries Away
NIGHT CHILLS 34 Back To The Tuckshop 36 Beer-and-Bikini On The Rocks
SPECIAL THANKS
PHILOSO-FEED 16 18 20
When A Carnivore Turns Vegan A Bodybuilder’s Way of Healthy Eating Secrets To An Awesome Cafe
DINING WITH 22 24
The Accidental Entrepreneur An Insider Story of an Intern Chef
TUF DIY 26
Churros
06
31
Food
noun any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth “we need food and water“
FOOD With a wave of the wand
Faith, Trust and Fairyfloss
Other magical creations Fairyfloss have came up with.
You don’t have to fly on a unicorn to get this traditional Thai snack. Fairyfloss has fairies to do it for you. TEXT charmaine teo PHOTOS daryl oh
FairySmores
Look around and what do you see? Rainbows everywhere, even in the very thing we put in our mouths - food. From rainbow cakes to rainbow toast, it’s as clear as the sky on a sunny day that rainbow food has certainly taken Singapore by storm (puns intended). Fairyfloss may be one of the pioneers of the rainbow food trend in Singapore. Before the trend blew up in February with the rainbow bagels from The Bagel Store in New York, Fairyfloss’ rainbow candyfloss crepes have been putting a smile on foodies’ faces for three months. Unlike the regular candyfloss, Fairyfloss’ is made from boiled sugar, which is stretched out repeatedly until they form thin silk-like threads that people affectionately describe as hair. Pair the floss with savoury crepes and you get Fairyfloss’signature delicacy. The snack, otherwise known as roti sai mai, originated from the ancient capital of Ayutthaya and has been a popular delicacy among the Thais for over 50 years. According to an article by Bangkok Post, roti sai mai from the past came with a clever gimmick. Customers would insert a coin into a box, which had a meter indicating how many rolls they would get. Keeping up with this unique concept, Fairyfloss has also given their version an interesting spin. Instead of selling it as a whole, they sell the deconstructed rolls and allow customers to roll their own, based on their own preferences.
but also interact with it,” says Carilyn Ho, co-owner of Fairyfloss. The 23-year-old half Thai first found out about the snack when her cousin brought some back from Thailand. She was so intrigued by the look and taste of the roti sai mai that it ignited her desire to share the unique snack with the rest of the world, starting with Singapore. With this desire in mind, she and co-owner, Edwin Phng, flew to the Land of Smiles to learn the recipe from the original sellers in Ayutthaya. Over the next six months, they made over five trips there. When they finally mastered the skills of roti sai mai making, they created their own version by combining the recipes they had learnt and adjusted them to suit the Singaporean palate.
Rainbow Cake Pops Stacks of rainbow coloured sponge cakes, topped with mini marshamallows and rainbow sprinkles. Easy to eat on the go. It can’t get any prettier and tastier than this.
Fairyfloss now has two outlets in Singapore CT Hub 2 and Bugis Street. Besides selling to customers, it does supplying. The Benjamin’s Cafés’s Milkshakes and Shiberty Bakes’s Shibuya Toasts have incorporated the rainbow candy floss into their dishes. Fairyfloss’ future is more colourful than a rainbow, with plans of going regional and franchising the business in Singapore. Soon, we’ll be able to see rainbow candyfloss crepes in Malaysia and Indonesia.
“I hope that they will see it as a tradition, “Fairyfloss is more than just a delicious snack - it’s just as how it is seen in Thailand,” says Ho. an experience. When you buy it, you not only eat it,
06 | TREND
Fairyfloss’ take on the popular S’mores dip. Melted marshmallow goodness, drizzled with chocolate sauce and topped off with rainbow candyfloss. Scoop the dip with graham crackers for that extra crunch. Instead of melting the marshmallows on the usual hot pan, Fairyfloss does it with a chocolate fondue machine.
FairyPuff Warm on the outside, cold on the inside. The hot-and-cold sensation of this dessert is the perfect treat to cool down with after a day out in sunny Singapore.The bun are sealed using a special machine and heated up at the same time. Frozen gelato and a wide selection of toppings rounds off this dessert.
FOOD
PECULIAR SALTED EGG DISHES IN SINGAPORE TEXT cheryl lum ILLUSTRATION freepik Check out seven of the quirkiest salted egg dishes in Singapore handpicked by our very own editorial team.
01 Salted Egg Ice Cream
04 Salted Egg Fish Skin
like frozen custard that has a creamy and soft consistency to it. Especially with its reasonable price, it is definitely worth the try if you are feeling a little adventurous that day. Price: $3.20 Where to get: TOM’S PALETTE Shaw Towers 100 Beach Road
skin? That’s right, salted egg flavoured fish skin.
Taste: As eccentric as it sounds, this ice cream tastes just Taste: What tastes better than the already-palatable fried fish
Singapore 189702
02 Salted Egg Prata Bom
Taste: The marriage between salted egg and prata was
expected to come one day, with the fusion of the popular ingredient with many other local dishes. This prata dish is inspired from the usual prata bom, where they replace the condensed milk with salted egg sauce. The moment you break open this flour pancake, the amber liquid oozes out. If you are always a sweet tooth at heart, give this quirky dish a shot and satisfy your cravings. Price: $6 Where to get: BIG STREET SINGAPORE 104/106 Jalan Besar Singapore 208828
03 The Egg
This combination may seem a little odd, but it sure does taste extraordinary. Don’t be fooled by its steeper price, because the added flavour from the salted egg powder will leave you coming back for more. Price: $16 Where to get: IRVINS SALTED EGG VivoCity B2-K25
05 Peach and Salted Yolk Tart
Taste: This tasty baked dish sends the gooey salted egg yolk
filling trickling down the sides of the pastry base when you slice it open. Have a bite and you will taste how well the peach, pistachio and salted egg yolk compliments one another very well. Price: $7.50 Where to get: TART BLANC 9 Raffles Blvd Millenia Walk Singapore 039596
06 Peach and Salted Yolk Tart
Taste: You wouldn’t regret saying yes to this horrifically good Taste: This is the perfect definition of an unorthodox combination of black sesame and salted egg. The black sesame combination of flavours which turns out to taste really good. Inspired by the eggnog, The Egg is an alcoholic beverage which consists of an overnight brined egg yolk along with house pour rum, vanilla and caramel. The quirky taste of the drink may come off as a little fluky in the beginning but the after taste of the egg actually would impress you. Despite the price, it is definitely worth a try. Price: $25 Where to get: OPERATION DAGGER 7 Ann Siang Hill Singapore 069791
chiffon cake is combined with layers of sweet salted egg yolk custard. The cake itself is then frosted with sesame and then drizzled with the custard as well as its crumbs. Price: $9 Where to get: DAPPER COFFEE 73 Amoy Street Singapore 069892
TREND | 07
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ALL THINGS SELFIE TEXT & ILLUSTRATIONS daryl oh PHOTO pixabay Are you an avid selfie taker seeking for new experiences, or an individual who wants to take more than just the plain old selfies? Fret no more as here is a list of selfie-infused snacks and activities that offer a unique experience.
01 A Different Kind Of Latte Art: Selfie Coffee Selfie Coffee cafe, as its name goes, is a place that personalises your cup of coffee by printing your selfies on it. Since its opening on May 2 last year, it is the first of its kind in our heartland. Located at one of Singapore’s most bustling areas, it is a popular spot among customers, whether foreign or local. Many initially had the misconception that the selfie was printed onto the plastic cover of the drink (just like bubble tea) when in fact, the cafe uses vegetable oil atop the whipped cream to digitally print your image out, producing an exact colour copy on your coffee. Yes, you heard that right - the selfie is actually drinkable. Offering a unique and pleasant experience, this place is something worth putting on your checklist. Address: 11 Haji Ln, 189204 Website: https://www.facebook.com/selfiecoffeesg
02 All Around The World With Selfie Cupcakes: Selfie Cupcakes With 20 stores across London and 10 stores worldwide ranging from Dubai to Japan, Lola’s Cupcakes have grown tremendously since beginning in 2006. Flaunting a huge selection to choose from, you will never run out of choices. Like many others, Lola’s Cupcakes has also instilled the concept of selfies into their products. There are four different flavours to choose from - chocolate, cookies and cream, lemon and vanilla. One can simply select a flavour before submitting the order along with the desired image. Handcrafted solely from scratch, the image is then seen as the icing of the cupcakes, and there you have it! You need not worry about the quality of the cupcakes, and freshness is definitely guaranteed. Address: Cascade Harajuku 2F, 1-10-37 Jingumae, Shibuya, Tokyo, 150-0001 Main Website: http://www.lolascupcakes.co.uk/Default.aspx Toyko Website: http://lolascupcakes.co.jp/Default.aspx
08 | OPINIONS
03 Sit Around The Campfire With Marshmallows That Look Like you: Selfie Marshmallows The trend just does not stop, does it? It’s no surprise that Kate Middleton’s brother, James Middleton, joined in the fun by starting Boomf in November 2013. Boomf’s sole purpose was to create multi-sensory marshmallows with the customer’s own set of images from Instagram. Just like the previous two selfie foods, the images get printed onto the marshmallows. With its new office opening in Hong Kong early this year, people in Asia who are interested in purchasing need not worry. The company also provides free worldwide delivery and is definitely a concept worth trying. Website: https://boomf.com
04 Cookies Have Never Looked Better: Selfie Cookies Similar to the rest, you can now personalise a pack of cookies with your selfies on them. Although this company is located in New York, fret not - the company delivers worldwide and ensures that one would receive them promptly between one to three days. With five different types of cookies to choose from - chocolate chip, oatmeal raisin, sugar cookie, red velvet cookie dough and gluten free chocolate chip, you just simply have to select a type and submit the order with your desired selfie attached. The selfie will then be produced in the form of frosting and pasted on the cookies. A popular choice at birthday parties, you could hop on the bandwagon and start creating your very own selfie cookies too! Website: https://selfiecookie.com
05 Hands-free Selfies With the new Hover Camera on its way to revolutionise the selfie culture, it is set to make a huge impact. Flying around like a drone, the camera is in the size of a cassette tape and is easily portable. Using advanced intelligence to use facial and body recognition, it is able to follow wherever you go. With just a click of a button, you can now take selfies without holding on to anything. Released at the end of this year, the product is aimed to cost somewhere below $600, a reasonable price considering its capabilities and design. Website: http://gethover.com
FOOD
Budget Dining On The Go Enhance your dining experience with these applications that are bound to change your life while helping you enjoy cost savings. TEXT chantal seng ILLUSTRATIONS freepik
No one wants to cook all the time. Feel like kicking it back and having someone else handle the culinary hassle? Is the convenience of over-the-phone delivery food out-weighing the hefty delivery charge? While these instances would be perfect for the busy business person or the lackadaisical bum in all of us, they don’t seem too friendly on the wallet.
Once considered a survival need, the function of food has evolved through time. Food has become a social gel that is evident in Singapore’s food culture; from huge family gatherings to having a quick bite in between meetings. Here are three food discount mobile applications that are guaranteed to add flavour to your life.
Sugar
The Entertainer
Sugar makes the standard discount application sweeter by allowing you to take control of your own discounts. On top of enjoying the discounts that have already been stipulated in the lists, Sugar offers a “skimming” function which can further reduce the prices of products. By sharing offers with a friend, the prices could take an even deeper plunge. The only drawback is that only one offer can be redeemed per table. Limited number of redemptions call for a greater sense of urgency, which is what makes the app so exciting.
The Entertainer Singapore puts the “premium” in your lifestyle. Exclusively offering one-for-one deals, diners get to enjoy nothing less than 50% discounts. This application will send you scurrying around the country. For the same price, you can bring someone along with you or grab another serving of the same item. According to LadyIronChef, one of the most famous Singaporean food bloggers, the expected savings for a full utilisation is over a whopping $85,000.
Eatigo Eatigo can be a real treat when used at the right time. During peak hours, the discounts a lower - even falling to 10 percent. However, during off-peak hours, one can receive up to 50 percent off his or her total dining bill. On top of saving money by making reservations through the application, the transaction process is also hassle free. No payment information needs to be disclosed - just pay directly at the dining venue of your choice.
10 | BUDGET
FOOD
ROTI PRATA WITH A TWIST TEXT cheryl lum PHOTOS misstamchiak
With multiple Indian restaurants in different districts of Singapore, Springleaf Prata Place has come up with several of its original creations to stay ahead of the game. Roti Prata is one of the most popular Indian dishes in Singapore. This round, fried flour pancake is traditionally served with a bowl of piping hot golden curry. Some like to pair the pancake with sugar. Others may request to have it fried with egg, cheese or mushrooms. All of that can be found at Springleaf Prata Place. From dessert pratas to specialty pratas, the variety of prata flavours they have is incredible. Springleaf Prata Place The Springleaf Prata Place is a traditional family Indian cuisine restaurant that has been around for a few years now. Search their name on Google and you will find numerous food reviews about them. They even have a 4-star rating on Mothership.sg, a Singaporean online community news service. Springleaf is well known for their crazy antics when it comes to creating new prata flavours which made them stand out from the countless prata places in Singapore.
SpringLeaf Prata Place’s Signature Dishes 01 Ultimate Murtabak What is a “Murtabak”? It is basically a fried prata that is filled up with minced mutton, sliced onions and egg. The Ultimate Murtabak is a Murtabak that is even better. Stuffed with traditional tandoori chicken, portobello mushrooms and mozzarella cheese, this murtabak is definitely not the usual. This huge, fit for a beast dish is priced at $12 may not fit a plate but it can easily fill up two tummies. 02 Murtaburger Many of the unique prata flavours in Springleaf are usually fusions of other dishes. This is the same for the Murtaburger, which was created in 2013 during the Ultimate Hawker Fest. The Ultimate Hawker fest is a charity fest that is held annually to feature Singapore’s Hawker Heritage. Similar to the regular Murtabak, the Murtaburger is Murtabak filled with beef patty. The fusion with the west is what makes this dish stand out as an upgraded version of the usual beef cheese burger. At $7, this hybrid prata is about as filling as a main dish served at uptown cafes.
03 Blaster Plaster Priced at only $5, the Blaster Plaster is an evolution of the usual plaster prata. With hollandaise sauce, a poached egg is served along with the crispy plain prata which adds a twist to the conventional American breakfast. The family-oriented Springleaf owner, Mr SV Gunalan, came up with the idea of Blaster Plaster while he was on a holiday with his family in Australia, Perth. He was enjoying his plate of eggs benedict on a thick toast for breakfast with his family while watching the sunrise. That beautiful sunrise image struck him with the idea and he came back to Singapore with “Blaster Plaster”. The idea was a hit in Singapore when you notice many customers kept coming back for more and there were several articles online raving about this amazing dish.
BUDGET | 11
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12 | FEEDING THE FEED
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A FEAST FOR THE EYES The art of food presentation is said to spark the inner foodie in you, making you tempted upon seeing visually appealing food. But have you wondered, how this is so? TEXT daryl oh
PHOTOS & ILLUSTRATIONS pixabay
The phrase “pleasing to the eyes” have been used by many throughout the years but what does it really mean for you to feel that way? It all goes back to the first impression of a dish. According to Britannica, the one who pioneered elaborate food presentation, otherwise known as haute cuisine, was MarieAntonie Carême. He was a French chef who served royalties and was arguably the first international celebrity chef. Under his influence, haute cuisine has evolved tremendously since the past and it is all about creating the perfect balance in a dish today. Serving an artistically decorated dish not only provides visual appeal to diners, it also allow the eyes to feast on it, leaving a deep impression in their minds. According to a study led by Professor Charles Spence, an experimental psychologist at the University of Oxford, he proved that by making a dish look good, it would effortlessly make it taste good as well. This meant that when chefs make the effort to carefully decorate their dishes, diners who see it will immediately think of the food as delicious and rich in flavour. Professor Charles Spence and his team also discovered that thoughtful presentations mattered. He found that even with the simplest of dishes, diners found food served to be much more flavourful when effort was put into the dish’s presentation. In addition, foods served in an artistic manner were also deemed to taste better as well. According to the United States National Library of Medicine, it is proven that when products were associated with art, people assessed these products more positively and of higher value. Hence, when foods served to diners were presented artistically, it received a high level of likability and was deemed as valuable.
thought of. This then allows diners to experience the full sensory appeal of the dishes, fulfilling a buffet’s main objective of creating a practical and functional presentation. This also relates back to the point of first impressions, where food served in a visually appealing manner influences the diners’ initial perception of the dish. But have you ever wondered, how chefs manage to create such masterpieces? Here is how they do so. In modern food presentation, there are a few key factors chefs have to take note of in order to create an enticing dish to visually appeal. These key components are the colour combination, decoration and garnish of it and the main focal point of a dish. These factors contribute to creating balance in a dish, giving diners the perfect harmony of appeal and flavour. Under the factor of colour combination, chefs use a variety of colours in order to bring a certain emotion across to diners. Referencing to a study by Queensland College of Art, Griffith University, Australia, they have found out that diners are usually most attracted to a dish that consists of both complementary and analogous colours. The complementary colours add vibrancy to a dish while the analogous colours unify and bring a dish together. These two colour codes have been proven to be most visually appealing when served and hence, determining as a key element in food presentation.
Did you know, this method of appealing with food is also commonly used by buffets today?
The other two factors of decoration and focal point are to enhance the texture and flavour of a dish, giving it height. According to the Culinary Institute of America, the decoration and garnishes completes the dish by creating a clear appearance and balanced feel while the focal point helps consumers identify the plate arrangement, letting them know which is the main section. Both factors work together and serve as an important function on the plate, enhancing the full sensory appeal to diners.
According to the Culinary Institute of America, emphasis is often placed on the theme of the buffet. In order to arrange a spread that tempts the eyes of diners, a design has to first be carefully
The style of food presentation has evolved tremendously since the past. Yet, people still drool and are influenced upon seeing appealing food today.
FEEDING THE FEED | 13
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In Love With Baking
Let’s get to know more about this self-taught baker who named her online bakery after her dog.
TEXT chantal seng PHOTO wong jie hui
Four years ago, Wong Jie Hui or Miss Goob was a fresh graduate with a penchant for the unconventional. Today, she has garnered over 16 thousand likes on the online bakery’s Facebook page, and over 80 thousand followers on her personal Instagram profile. Goobycakes was also listed as one of the top 10 bespoke local wedding cake designers by The Wedding Vow, a local wedding website.
How did Goobycakes come about? The name of the shop is actually named after my pet dog. This thing started about 4 years ago when I just graduated from university. It initially started as a home-based bakery beause I didn’t have a lot of capital at that point of time.
Could you share about your personal design process of cakes? Actually, we don’t really make elaborate stuff. You don’t really need an art background. Our cakes are mostly very simplistic with one or two figurines, because I haven’t gone for technical classes. Sometimes I don’t think we dare to accept elaborate orders. The level is very basic for now.
What kind of cakes would you like to bake in the future? I’ve thought about baking for pets. If we’re lucky enough to get a bigger space, we can probably allocate one corner for pet-friendly areas for people to bring their pets. There is actually a misconception that things that animals eat are like very dirty but most of the time, the things that animals eat are all humangrade food; just without sugar, oil and salt.
14 | FEEDING THE FEED
What is a “regular” day for missgoob like? We don’t have standard operational hours. For example, if there are morning orders today, we will come in in the morning, vice versa.I’m in charge of baking the cakes and making toppers while my sister frosts them. She also helps me with the customer enquiries on email and WhatsApp.
Tell us about the first few cakes you made. For Goobycakes, I actually only made cupcakes during the first year. Slowly, I transitioned into making singletier cakes and then eventually two-tier cakes. Because of the popularity of dessert tables, we also started selling mini tarts, macarons, cookies, and brownies.
FOOD
Do you have any advice for people who wish to start their own baking business?
For people who are starting out, I guess my advice would be to set a realistic timeframe to achieve your own goal. If it doesn’t work out, always look for something else to do. But know what you’re doing, you have to be really prepared and understand the things you’re selling or baking.
FEEDING THE FEED | 15
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WHEN A CARNIVORE TURNS VEGAN TEXT cheryl lum PHOTO animal allies ILLUSTRATIONS freepik
Mr Michael Broadhead Have you ever wondered why some people become vegan? How do people actually continue their lives without meat? Well, grab yourself a bowl of greens and settle down as I take you through the story of how an avid meat eater becomes an animal ally.
“I was the opposite of a vegan, I ate meat in every meal and I didn’t like vegetables at all.” Mr Michael Broadhead exclaimed when asked whether he has been a vegan since young. Mr Michael Broadhead, aged 33, is the director of a local Vegan Project – Animal Allies Singapore. He has been a vegan for six years now and was never a person who enjoyed the crunchy greens.
“I didn’t understand, why is everyone in this camp vegan and what is the reason here?” One night, during a session of question and answer with the leader of the camp, he decided to satisfy his own curiosity and shoot the questions. The leader replied explaining that one of the main causes of deforestation is actually Cattle Ranching.
Shocking as it seems, what the leader said was true, according to an article on deforestation on onegreenplanet, because of the increase in demand for meat worldwide, forests are being cut down to make way During his trip in 2008, he took part in a reforestation for crops as feed for the cows as well as other animals. volunteer project in India where he realized that everyone in The leader made a connection between sustainability of the the camp was vegan. He decided to join them and be vegan for forests and the food Mr Broadhead eats. “It took me to leave the country to gain a wider perspective,” He smiled as he shares about a backpacking trip he did in India made him who he is today.
those 2 weeks in camp to try it out. Throughout the two weeks, Michael had a lot of questions running through his mind,
16 | PHILOSO-FEED
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Animal Allies Singapore His words made Mr Broadhead speechless. “I’d like to call myself an environmentalist but as soon as I heard that, I started to think, okay, how can I say save the rainforest when I support the very thing that is causing the rainforests to be cut down?” said the devout meat eater then. That wasn’t all. The second incident that happened which set his mind on changing his diet was a documentary film screening later that week during the camp. The film was called “The Cove” where it talked about the slaughtering of the dolphins in Japan. During the movie discussion, one of the questions popped up. It was “Why do we feel compassion for these dolphins but not for a cow, or a chicken or other animals?” Upon hearing that, he confessed that he was not able to answer the question and that was when he realised that “if you love something, you don’t eat it, you don’t kill it.” The more he thought about it, the more he felt that he should stop eating meat.
“I realized that eating meat was the least sustainable decision I made everyday and that it was causing a negative impact on the world. So I thought if I am going to be an environmentalist it would make zero sense to be eating meat.” the animal allies’ director explains as he describes his experience in detail. From then on, Michael made a huge life decision – to be a vegan. Being a vegan is definitely not easy. It requires a lot of self-discipline and perseverance, but the results can be truly rewarding if you are doing it for a social cause. “Give yourself some time to learn, it is really difficult to be a vegan overnight,” reminds the experienced vegan. In his opinion, the path of veganism made him realise that everybody should be treated with compassion and that includes animals. He never once regretted his decision and will still continue to be a vegan while fighting for animal rights in Singapore.
PHILOSO-FEED | 17
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A BODYBUILDER'S WAY OF HEALTHY EATING Is there a way to maintain that waistline without giving up on guilty foodie pleasures? TEXT & PHOTOS chantal seng ILLUSTRATIONS freepik
Healthy eating could be quite a challenge, excruciating even, if you love indulging in mouth-watering desserts and decadent deep-fried dishes. You would be glad to know that allowing yourself to an occasional “cheat meal” is great way to make the challenge more palatable. However, is it possible to “cheat” while eliminating the guilt? Bodybuilders are known for adopting tapered diets when preparing for a competition. However, this does not mean that their calculated food choices skimp on taste. In fact, many experiment whipping up healthier alternatives to popular dishes which help make the road leading up to the competition a less dull one. It is all about eating practically and healthily to make substantial progress towards their goal physique. One such person who has managed to find a sweet spot between temptation and success is the 21-year-old local bodybuilder, Loh You Jun. Besides achieving his physique goals, he also clinched the third placing in the 1st Invitational Amateur Classic 2014 Men’s Athletic Physique, and made it to the finals in the Bodybuilding Singapore Nationals Weekend 2015. According to The Daily Mail, managing the balance of macronutrients and getting the timing and portion size right is the secret to building and maintaining muscle. Mealtimes are planned strictly around their workout sessions. Since his meals are jointly planned with his coach, the recipes could be too bland for his liking at times.
18 | PHILOSO-FEED
FOOD “Sometimes when I find it too plain or bland, I would just improvise it with herbs or spices to make it tastier,” he shares. “Usually, herbs and spices won’t be a problem because they are almost zero calories.” One specific life hack, in which he proudly professes his love for, is a sweetener and sugar substitute called Stevia. Stevia rebaudiana, or simply Stevia, is a small perennial shrub with green leaves that belongs to the chrysanthemum family of plants. Besides being calorie free, Stevia is also easily obtainable from local supermarkets such as Giant and Cold Storage. Apart from sugar, there are other things that can be replaced without compromising the taste of your favourite dishes. While Loh is a huge fan of pasta, he has to cut down during the cutting phase. As a result, he substitutes pasta for Shirataki noodles, which is also known as “zero noodles”. Breakfast is arguably the most important meal of the day, and also arguably the most delicious. One can afford to have something a little sweeter, such as pancakes. To make things a little healthier, one could forget about using flour altogether, in what we call a “two-ingredient” pancake. All you need for this recipe is some mashed bananas and eggs.
“This is for those who are lazy to go down to get all the necessary ingredients,” he shared. “If your pancakes aren’t sweet enough, you can just add some Stevia again.” The best part? These ingredients can be readily found in your kitchen.
“You could just stick to whatever you have at home,” he added. Through these ways, it is surprising to know that eating healthy does not always have to be mundane. We do not have to rewrite our grocery lists, and can still enjoy the dishes that we love. A different rendition of the same thing could be more exciting for our palates too.
YJ’s Favourite Recipe: Sweet Potato Brownies
Time Needed: 50 minutes
WHAT YOU’LL NEED
PREPARATION
2 large sweet potatoes 1/2 avocado 1/2 cup oat flour 1 zucchini, grated 1/2 cup cocoa powder 1 tsp baking powder 2 eggs 3 egg whites 1/3 cup raw honey
1. Preheat oven to 180 degrees celsius 2. Heat sweet potatoes for about 15 minutes until soft 2. Mash sweet potatoes into a large mixing bowl. Add all remaining ingredients and mix thoroughly. 3. Evenly divide batter into a muffin pan. Bake for 30 minutes, or until a toothpick inserted into brownies comes out clean. 4. Remove from oven and allow to cool. 5. Slice and refrigerate.
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SECRETS TO AN AWESOME CAFE
A
TEXT fazira hussin PHOTOS charmaine teo & fazira hussin
s the number of quirky and themed cafes continue to increase in Singapore, people tend to wonder what the appeal of such cafes is. How “special” could themed cafes get? Look no further as we uncover the secrets to the success of My Awesome Cafe.
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My Awesome Cafe is located in Singapore’s Central Business District at Telok Ayer Street. One might think that it would be a cafe that is fully equipped with fancy amenities and decor, but My Awesome Cafe is nothing like that.
Secret #1: Pick The Right Theme
The owner, Franck Hardy, wanted to create a cafe in Singapore that could bring back some memories of the past. The Frenchman, together with his two partners, decided to open the cafe at what used to be Singapore’s first ever traditional Chinese hospital, Chung Hwa Free Clinic, that was established in 1952. My Awesome Cafe saw the opportunity to transform the hospital to cure” customers in another way - through making them hay.
Secret #2: Complement Your Theme WIth Unexpected Decor
The interior of the cafe is furnished with antiques like a U-legged cabinet from the 1960s, school desks from the 1970s, doors that are over a hundred years old and vintage plates and glasses. One of the greatest challenges for Hardy and his partners was the renovations. The floor was mouldy, and water started flooding the place when they started digging the floor. Even till this very day, there are still some leakages at times. However, that did not stop him from the operation of My Awesome Cafe. In fact, the marks on the wall were seen as beautiful imperfections of the cafe. It may not be the perfect place, but that’s the beauty of it.
Secret #3: Creativity Goes A Long Way
A customised watering can from the 1970s is used to serve coffee and tea during special events. A German toolbox from the 1950s is also used as a candy bar and also a sandwich and croissant display during parties. Hardy and his team are always trying to find antiques and change its use while reminding people of what it was in the past.
Secret #4: Love
While the various antiques set My Awesome Cafe apart from other cafes, Hardy revealed that the main incredient to the success behind the cafe was love. He highlights that the business was created for themselves to express love. If money was the priority, the cafe wouldn’t be where it is today. “This business was created for ourselves to express love. The money or making money was never the priority. Hardy spends most of his time at the cafe as well. He highlights at most cafes he visited, the owners usually employ managers who would replace them. He added that these owners are there for business instead of being there for the love, unlike himself.My Awesome Cafe has been around for almost three years and success and awesomeness seem pretty easy to achieve with the the special ingredient, love. With this special ingredient, Hardy intends on opening another cafe in a year.
PHILOSO-FEED | 21
FOOD THE ACCIDENTAL ENTREPRENEUR Dive into the mind of the original ice cream extraordinare and her journey to sweet success TEXT charmaine teo PHOTOS natasha chiam
Three businesses in four years – a successful ice cream wholesaler who has numerous well-known restaurants and cafes in its list of clienteles, an innovative ice cream subscription service with hundreds of subscribers and a start-up on its way to becoming a brand even foreigners will recognise as uniquely Singaporean. You might think this is the work of a big shot entrepreneur with countless years of experience under his or her belt but that is where you are wrong. This is all the work of Natasha Chiam, an ex-lawyer and journalist, who has no background in business or the food and beverage industry. In our sit-down session with the multi-talented business woman, she shares about what goes on behind the scenes of her business, and her philosophy of life. Why did you decide on an ice cream business? It was really quite random. My husband, Andrew, was born in America and he spent quite a lot of time there. In America, ice cream cookie sandwiches are very popular and he had cravings for them. Baking is my hobby, I made some for him and that was the first time I actually made them. From then, I sold them at some farmer's markets on the weekends and that's how we got our first customer, who was a friend of a friend. He had a restaurant that was looking for desserts and that was the first step for us. It started as a hobby and gradually became a business.
22 | DINING WITH
What made you decide to leave your job at Female magazine and start your own business? I didn’t wake up one day and decided that I was going to start a business. It really was concurrent. I was working at Female magazine on weekdays and selling my baked goods at little markets on weekends. I did this for six months and it was only at the point, where I was so overwhelmed, that I realised that it just wasn’t realistic to do two things at the same time. Since a having your own business gives you freedom, I obviously chose that. .
How did you bounce back from those difficult times? Having supportive friends and family really helped. People who constantly remind you that"It's going to be okay. You've done really well so far", things like that really motivated me. Personally, I kept reminding myself to think in terms of the long run. In the grand scheme of things, working so hard right now is not so bad because in the future, you get a lot of freedom to work the way you want in an industry you have interest in so the hard work is a small price to pay for that kind of freedom.
Were there any difficult times that made you want to give up? Mostly at the start when you're doing everything by yourself. It's a neverending kind of workload. When you start a business, you never switch off fully. It's a 24/7 kind of thing. It becomes integrated with your life. Since I started the business, I have not had the chance to be on any long holidays, except for one trip where I went to get married. Just the pure exhaustion makes you want to quit and go back to a normal job but you just have to work through that and think long-term.
How do you balance everything that is going on in your life? The reality is that there is no balance, especially when you are first starting out. I did not see my friends for so long that I am surprised they are still my friends. You live and sleep and sleep work. You have to be okay with that. Especially at the start when growing is so important. You cannot just leave your company alone.Things are always declining, so the only way to go is to ascend. If you leave it, it is just going to cave in on itself. What is a fact that people do not know about you? I’m actually quite shy. I do not really like to talk much. People might be surprised by that. As a business owner, when you get interviewed, you're forced to come out of your shell. In the course of my business, I had to speak to tons of people to sell my products and that is something that does not come naturally to me. Business has taught me how to be more confident and be okay with stepping out of my comfort zone.
FOOD Is there any advice you wish to share with aspiring entrepreneurs? Be realistic. Nowadays, the media and everyone glamorises being an entrepreneur. I've personally seen tons of start-ups burn out after awhile because they were not prepared for the reality of it. You have to be a positive person as well to be cut out for running a business. You cannot let setbacks get to you. My advice is you should join the workforce and learn from a big company before starting your own. Big companies have such great structure that you can take so much knowledge from. You don’t have to reinvent the wheel yourself.
What is your favourite product or flavour you have come up with? It would be my first product, the ice cream cookie. It has got a lot of sentimental value because I have made so many by hand. Flavour-wise, I really like Toasted Marshmallows. It just brings you back to when you were a kid. I used to do that a lot with my brother; toasting marshmallows when we went camping. Who is your role model? Recently, I read a book by Danny Meyer, founder of the Shake Shack and CEO of Union Square Hospitality Group. His philosophy is putting hospitality into business. Being customer-focused, making a good experience for them and having an authentic and genuine personality for your businesses is what sets apart a successful business from the rest. Danny Meyer is someone I would like to meet one day. Closer to home, my dad has always been a good role model. He used to be in the dessert business as well so he is a really good sounding board for questions I have about the business. He has this incredible work etiquette too. His generation, the pioneer generation, know what it is like to be poor so they have this incredible drive, that is something our generation cannot replicate. Doing things with integrity is what he taught me as well. Basically, anything that keeps you up at night, do not do it.
If you could make or bake something for anyone in the world, regardless of past or present, who would it be? My late grandmother, who is my dad's mum. She passed away before I started the business. Every time I went to visit her, she would go out and buy food for me. We weren't that close but she loved all her grandchildren very much. It would be really cool if she could actually taste what I am making right now.
Ice Cream & Cookie Co Tel: +65 62824680 E-mail: info@icecreamcookieco.com Website: www.icecreamcookieco.com Pint Society E-mail: info@pintsociety.rocks Website: www.pintsociety.rocks Fro Fro E-mail: hello@frofro.love Website: www.frofro.love
FOOD
THE CHEF'S WORKS Beef Cheek Fettucine Ragu
With beef cheeks so tender that it falls apart at a touch and melts instantly in your mouth, this pasta dish is a must try. With a sauce so rich in flavour that can only be achieved from slow cooking, the result is definitely worth all the hard work put in.
Crabmeat Linguine with Tomato Cream Sauce
A dish that infuses both crabmeat and a garlicky tomato sauce, it is one that goes down your throat very well. Accompanied with fresh herbs and a thick cream sauce, the overall flavour is enhanced and adds a taste of freshness to the dish.
Linguine Aglio Oglio with Pan Seared Dory Fish
The chef’s special creation, this is a pasta dish that was inspired after watching several cooking videos online. With linguine paired with fresh dory fish imported from Italy, you can taste every mouthful to the fullest and enjoy the ocean’s freshness.
Saffron Risotto With Seared Scallops, Grilled Tiger Prawn and Chilli Cilantro Butter Chef Arwyn Sotiangco’s signature dish, the saffron risotto with seared scallops, grilled tiger prawn and chilli cilantro butter, is highly recommended. With the tiger prawn and scallops cooked to perfection, the dish gives off a pleasant
24 | DINING WITH
Sous Vide Ribeye Steak with Red Wine Sauce & Mashed Potatoes
A steak put in a ziploc bag then submerged in hot water at a controlled temperature, the doneness of the meat is consistent and every bite of it is of top quality. Finished by searing both sides, it is a dish worth every penny.
FOOD
AN INSIDER STORY OF AN INTERN CHEF An intern chef at Ristorante Da Valentino, Arwyn Sotiangco shares about his interest for traditional Italian cooking and his journey at this restaurant. TEXT & PHOTOS daryl oh At a mere age of 19, chef Sotiangco is already a great cook. Dressed in his prim and proper white uniform, he shows pride in the food he makes. Currently interning at Ristorante Da Valentino, one of the finest Italian restaurants in Singapore, Sotiangco shows us why his journey as an intern chef there is fruitful. Ristorante Da Valentino first started in July 2005 and was a 45-seater restaurant located along Rifle Range Road. It then moved to The Grandstand in July 2012, upgrading to a 134-seater restaurant. With an overall review of 4.5 stars, the restaurant manages to maintain its Italian ambience, serving classic Italian cuisine with seasonal dishes. Sotiangco first got to know of this internship offer through a recommendation by his lecturer back in Temasek Polytechnic. When asked why he chose to intern at this particular restaurant instead of others, he said “Italian cooking techniques are commonly used in many cuisines today and I’m very interested to learn more about them as a chef. This particular restaurant uses traditional cooking methods and would help build my foundation and allow me to know more about the cuisine. It is like a stepping stone for me, especially for a greenhorn in the industry ”. Reporting for work at 1030 a.m. everyday, he finds the working hours reasonable as he would go for a break from 230 p.m. to 5 p.m. before heading back to start on dinner service. His interest in cooking was ignited when he was a young child. He had watched countless cooking shows but one particular chef he idolized was celebrity chef Jamie Oliver. “When I first really got into cooking, I would watch a lot of Jamie Oliver’s cooking shows and I think he’s one of the first few people that actually got me inspired in cooking because he always makes cooking so fun”. Influenced by how the celebrity chef plays and invents new dishes, Sotiangco is now trying to accommodate to the Italian roots with his new invention at his restaurant – a pasta dish with Sicilian squid topped with some capers, anchovies and olives. Cooked with only fresh ingredients imported from Italy and with the full
support from his seniors, Sotiangco learns and gets feedback. With a salary of $1,800, it is one of the highest paying job offers for an intern chef in the industry. According to ladyironchef, a popular food critic in Singapore, he stated that the average salary for intern chefs are usually from $800 to $1,000. This meant that for Sotiangco, with an above average pay certainly comes with a huge workload. When reporting to work, Sotiangco has to first clean his station and prepare for his Mise en place [putting in place] before doing all the chopping required for lunch and dinner services. He is also the one who finishes off the cooking and plating of dishes. When asked on the essentiality of plating, he confidently explained that “guests first eat with their senses; they will look at the dish and if the dish is very appetizing, they will tend to be more inclined to eat it. Also, when garnishes are used, it enhances the whole look of the dish”. Though there is a lot of work to be completed in a day, he finds it important no matter how small the task is and feels satisfied when customers enjoy the food he prepared.
everything, you’ll adapt accordingly”. “I also tend to lose focus sometimes and forget that there is something in the oven. Whenever I get really stressed and lose focus, I try to give myself a few seconds to re-adjust, taking in deep breaths and prioritising what needs to be done first”. He mentioned that in a busy dinner service, crowds could reach up to as many as 100 customers and he tends to get overwhelmed by the large number of people. Settling down and reprioritising would help in such situations. Sotiangco also gave advice to aspiring chefs where he said, “just keep pushing and cracking on no matter how tough things can get, tomorrow will be a better day”. In such a competitive industry, such advice will definitely reassure chefs to be.
To be in this industry, you have to possess a few qualities. “Someone who pursues knowledge and wants to do better, someone who is very willing to take a lot of criticism and most importantly, handle stress in the kitchen”, was what he told us when asked the question. The key to performing better in the kitchen is to remain calm and clearheaded. Scolding and criticisms are sure to happen in a restaurant but at Ristorante Da Valentino, yelling is not practised. They believe in nurturing aspiring chefs through other methods such as encouraging and explaining their mistakes, letting them learn from it. As an intern chef for more than two months already, Sotiangco is bound to face challenges in his work. “As an intern, memorising the different steps and procedures when making a dish is something I struggled with early in my internship”, he said laughing. “As long as you treat the learning experience as a sponge where you absorb and learn
Chef Arwyn Sotiangco “As long as you treat the learning experience as a sponge where you absorb and learn everything, you’ll adapt accordingly”.
FOOD
CHURROS TEXT & PHOTO fazira hussin
Churros are a snack enjoyed by anyone and everyone regardless of age or gender. These fried goodness are
popular not just in Singapore but also all around the world. With more franchises like The Brown Ups, Churros 101, Chulops and Mr Churro opening all around our sunny city, it’s hard to resist the goodness of this yummy snack. Skip the queue and stretch your dollar by making your very own Churros! The recipe is extremely easy to follow and you’ll be able to get your churros in no time!
Steps 1. Pour 1 cup of water into a pan and add 1/2 cup of unsalted butter.
Ingredients For the Churros 1 cup water 1 cup all-purpose-flour 3 tablespoons sugar 1/2 teaspoon salt 1/2 cup unsalted butter 3 eggs For the Sugar Coating 4 tablespoons sugar 2 tablespoons cinnamon powder
2. Add 3 tablespoons of sugar and 1/2 teaspoon of salt and bring to a boil. 3. Pour 1 cup of all-purpose flour and stir thoroughly until the mixture becomes a dough. 4. Transfer the dough into a bowl and let it cool for 5 minutes. 5. Add in 3 eggs slowly and mix thoroughly. 6.Heat up oil in a separate pan. 7. Transfer the dough into a pastry bag fitted with a star tip. 8. Pipe the dough at a length of about 5cm into the pan and fry till the churros turn golden brown. 9. Drain the oil from the churros using tissues for 2 minutes. 10. In a separate bowl, coat the churros in the mixture of sugar and cinnamon. 11. Serve the churros with an optional side of chocolate syrup. 12. Bon Apetit!
26 | TUF DIY
Hangouts
plural noun informal a place one lives in or frequently visits “a club notorious in the area as a hang-out for criminally inclined“
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The Fairest Markets of Them All Flea markets are not dead - they just go by different names now. TEXT chantal seng & fazira hussin ILLUSTRATIONS freepik
Singapore is a shopper’s paradise, but shopping malls aren’t the only places that can satisfy your retail needs. Why not try places that allow you to discover one-of-a-kind craft pieces and other merchandise which ensure that no one else would have the same thing? That’s right, we are talking about flea markets. Flea markets have not disappeared from the face of the earth. Just as things have evolved over time, the culture of bazaars and fairs has changed quite a bit in Singapore. Now, such events have been loosely termed as “markets”, which are essentially curated marketplaces. Over the years, market curators have become more direction-specific and envisioned markets to embody different personalities or themes to serve different purposes. Where are some places to do some rummaging to own these alternative gems for yourself?
Flea To The Past: How did flea markets first come about? There is a general statement by historians that the term “flea market” was derived from an outdoor bazaar in Paris, the French marche aux puces, which literally translates to “market of the fleas”. The french bazaar was first given its name because of the parasites that infested the items that were on sale, especially furniture. From a simple market selling used goods, there are now several variations of flea markets that can be found. Although some flea markets now are nothing like the ones in the earlier days, we can only be grateful that we’re not fleeing away completely from the culture of flea markets from the past.
28 | LOST AND FOUND
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If you’re looking for... A Little Bit of Everything
Quality
Market of Experiences
Boutique Fairs Singapore
Being a multi-experiential market that engages with the public in interaction and participation through their senses, this market has almost everything - from food tasting to tarot readings. It allows those who enjoy quirky thrills in life to experience something a little different from the mundanity of life.
Unlike typical flea markets which feature secondhand clothes from blogshops or other online sites, this fair is more upmarket. It is the go-to for creations by local independent designers who have been specially handpicked to showcase a high-end curation of fashionable collections. With only two events per year, this is something everyone looks forward to this one.
When: Varies Website:https://www.facebook.com
When: Twice a year Website: http://www.boutiquefairssingapore.com
Locally Arty Farty
A Fair Trade
Market of Artists and Designers (MAAD)
Singapore Really, Really Free Market (SRRFM)
MAAD is the largest and longest-running creative art market in Singapore, with strong emphasis on originality. This is the perfect platform to get to know some of the most talented individuals in the creative industry. If you are not looking to buy anything, you could also get your portrait done at the #PortraitsAfterDarkBooth.
Yes, everything is really free here. Based on an alternative gift economy, the market is all about sharing and exchanging. With the first really, really free market in the United States as a protest in 2003, it has since spread around Asia. Share your stuff such as clothes and shoes, or even skills such as sewing and poetry writing! Let your inner carebear shine.
When: First Friday of every month Website: www.museum.red-dot.sg/maad
Maker’s Market Similar to MAAD, Maker’s Market is an artisanal marketplace which features locally crafted and designed products. With the purpose of supporting the growing art community, it showcases up-and-coming handcrafted goods such as jewellery, fashion accessories, craft and art pieces. When: Varies Website: http://www.makersmarket.sg
When: Monthly Website: https://www.facebook.com/srrfm/
Togetherly As its name goes, Togetherly aims to bring people together through projects such as their Togetherly Book Exchange, where bookworms can swap books without actually knowing what books they’d be getting in return because they have been wrapped with random notes from fellow readers. When: Varies Website: https://www.facebook.com/togetherlysg/
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BEHIND CLOSED CINEMA DOORS For your eyes only: Five secrets about Singapore’s most hidden cinema TEXT charmaine teo PHOTOS daryl oh Movie-goers push past heavy antique wooden doors and stroll into a cinema hall with faded green walls. Flip-up chairs with wooden armrests adorn the room before a massive projection screen. The lights dim and the projector starts flashing images onto the screen. However, this is not a cinema hall from the 1970s. It is the Green Room of Singapore’s most hidden cinema, The Projector, that exists in present day.
02 Best Of Both worlds Worlds of both Pocket Projects, the same people behind the Lorong 24A Shophouse series that won several design awards, designed the Projector with the help of FARM, a design and architecture practice. This is why The Projector is so well designed and managed to blend the old with the new perfectly.
02 VIP See those names stencilled and engraved on the cinema seats? That was something The Projector offered during its crowdfunding days before they opened. What’s nice to know is, they can still do that for you. Instead of commemorating your visit to The Projector with a post on Instagram, make that memory permanent by engraving your name on a seat in the prime row.
03 Not So Usual so usual The Golden Bar at The Projector’s foyer is owned by actor Adam Chen. He is also behind several other successful thriving F&B businesses such as Park Cafe and Five bar, so you can trust that the food will be good. The Golden Bar doesn’t only serve the usual fare at conventional cinemas but also have interesting food items that are cooked with the sous vide technique (food is vacuum-sealed and immersed in a water bath that is maintained at a consistent temperature throughout). You are also encouraged to continue munching on your food inside the cinema.
04 Carpark no Nomore More
01 Golden Era of Cinema: Golden Theatre The Projector used to be the circle seats of the Golden Theatre, which was the biggest cinema in Singapore and Malaysia when it was completed in 1973 with a total of 1,500 seats. The Golden Theatre even had a run as a propaganda film house before Singapore’s independence and an adult film house in the 1990s .
Stowed away at the car park on the same floor as The Projector, lies a rooftop bar, The Great Escape. It is run by the same people as The Golden Bar and also where The Projector holds their post-screening after parties. The next time you drop by The Projector, do not forget to check out the equally eclectic rooftop bar.
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3 THINGS TO DO BEFORE YOU DIE
#1
Splatter Your Friends with Colours
Paintball is a suitable sport suitable for anyone, regardless of gender and physique. Grab a bunch of friends head over to Red Dynasty Paintball Park and add a little colour to your lives. There are six different standard packages, namely the Shooting Gallery, James Bond, The Godfather, Rambo, Darth Vader and Mad Dog. Out of all these packages, the most popular package is the Rambo package which consists of the standard paintball mask, chest protector and the paintball marker. Three hundred paintballs will be included during the two hours play. Other than that, if you’re interested in competitive paintball, this park offers speedball at regional competitive level too! Price Rating: Price: $19.90 to $89.90 & $19.90 (student)
#2
Love adventure and thrill but out of ideas on what to do on this small island? Look no further and put these items in your bucket list. TEXT fazira hussin PHOTOS pixabay, flaticon
Be Shot Up in the Air, Literally
Designed and developed in New Zealand, the home of bungee, the G-Max is Singapore’s first and only reverse bungee. This ride is definitely not for the faint-hearted. The G-MAX Reverse Bungee can reach up to 60 meters up in the air at a speed of up to 100 km/h. If the reverse bungy is too mundane for you and you’re up for free falling, the GX-5 Extreme Swing is the one for you. The capsule will be pulled 50 meters off the ground at a speed of 120 km/h. However, why settle for one when you can try both? Price Rating: Price: $35 (student), $45// Combo: $50 (student) & $69 Address: G-Max Reverse Bungy, 3E River Valley Rd, Clarke Quay, Singapore 1790
Address: Red Dynasty Paintball Park (The Cage Sports Park @ Turf City , Bukit Timah) 220 Turf Club Road, Singapore 288001
#3
Fly Thirty Feet Above Siloso Beach
Have you ever wanted to fly even though you don’t have wings? Look no further, because it is so possible with the Jetlev Water-Propelled Jetpack! Located at Sentosa, this water sport is only one out of many other thrilling water sports which you can find at SeaBreeze Water Sports. The water-propelled jetpack will be strapped on your back which is equipped with a huge water tank to keep you elevated above the water. Don’t worry about technical skills because each session includes a training session with a certified instructor to ensure that you’ll be able to fly safely. Price Rating: Price: $228, $298, $598 Address: SeaBreeze Water-Sports @ Wave House Sentosa 36 Siloso Beach, Sentosa, Singapore 099007
TIME KILLING | 31
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PAINT YOUR WORRIES AWAY Even if you are the world’s least artistic person, these art-loving places will make swishing your paintbrush at an empty canvas so much more enjoyable.
TEXT charmaine teo PHOTOS cups n canvas
Since the early 2000s, the emergence of a new social trend slowly spread throughout the world. Bit by bit, more artists and curious individuals gathered together to experience the beauty and fun of painting. Betty Cheung, the creator of the original Art Jam® in Hong Kong, termed Art Jam as “a social event for people to come together and draw from each other for creativity”. Since its first appearance on 4 March 2000, it has since influenced the rest of the world to follow suit with their own versions. Regardless whether you’re a novice at art, just trying something for fun or intending to become the next Monet, art jamming makes everything more enjoyable for the experimental soul. Here’s our top picks of art jamming studios to get down and dirty in.
32 | ARTY FARTY
For the Atas With its ritzy decor, unique dining concept and a view overlooking the picturesque Quayside Isle, Museo whisks you off into an idyllic respite comparable to a holiday abroad. A high tea salon by day and an exquisite fine dining restaurant and bar by night; Museo provides customers with the best of both worlds. They are the only place in Singapore to have the innovative dining-in-a-cup concept, where food is served in delicate glass jars. What TUF likes: Mezzanine set ($39) is a must try when you visit Museo. Pick from a selection of 12 entrees, all of which are named after masterpieces from famous painters.
5/5
Value for money:
Ambience:
5/5
Service:
5/5
$38 for 3 hours, inclusive of a complimentary beverage.
4/5
Unusual factor:
What TUF does not like: Location. Situated at Quayside Isle, it is quite a distance away from the entrance of Sentosa. To get there, take the Sentosa Express to Beach Station. From there, hop on Sentosa Bus 3 and alight at Sentosa Cove Village. Quayside Isle is an approximate 5-minute walk away.
For the Indie The name Cups N Canvas was inspired by how artists would find themselves late at night, surrounded with cups of coffee while furiously painting away on a canvas due for submission. According to the owners, Cups N Canvas is all about the harmony of art and coffee, in a café-studio setting coupled with elements of fun, vibrancy and homeliness. Half of the café transforms into an art studio on days when there art jamming sessions and painting classes. What TUF likes: Sweet potato latte. Cups N Canvas is the only place in Singapore that sells this. Thick and aromatic with chewy bits of sweet potato. Totally worth visiting the place for. What TUF does not like: The food is a hit or miss. The menu is not as diverse as we want it to be - just two items on their all day breakfast list.
3/5
Value for money:
Ambience:
5/5
Service:
5/5
$60 for 3 hours, inclusive of a complimentary beverage. Unusual factor:
2/5
For the Stressed Arteastiq is a boutique tea house that focuses on teasing the senses through working creative juices and tatalising taste buds. It aims to provide respite to its customers from the stress of living in fast-paced Singapore. So the next time you are around the Orchard area, take a break from all that shopping and sip on their extensive collection of premium teas. What TUF likes: Lychee Iced Tea. A refreshing boost to your day. Lovely presentation and the sweetness from the tea is all natural – from the fruits. You just can’t stop at one. Value for money:
4/5
Ambience:
4/5
Service:
3/5
$48 for 3 hours, inclusive of a complimentary beverage. Unusual factor:
3/5
What TUF does not like: Service could be better. It seems like the place was understaffed when we visited. Dishes came out quite slow.
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BACK TO THE TUCKSHOP Have you ever missed those schooling days after a crazily long day of work? Well, here at The Tuckshop, they provide you with the experience to reminisce and unwind. TEXT daryl oh
PHOTOS the tuckshop & daryl oh
Whenever one hears the term “tuck shop”, they would automatically refer it to a school canteen or small shops under HDB blocks that are operated by our friendly neighbours. However, in the case of The Tuckshop, it is entirely different from what one would have in mind. A unique gem in Singapore’s red light district, The Tuckshop is a neighbourhood bar located along Guillemard Road, just beyond the Kallang River. Surrounded by old shophouses and traditional eateries, this bar is a contemporary social space that brings communities together, started up by five local residents back in 2013. A quiet, chill environment accompanied with great music, it is a popular hangout spot among office workers and teenagers. It also boasts a wide range of alcoholic drinks and a locally inspired food menu to choose from where you will be spoilt for choice. Infusing both old and new elements, it is a unique experience which leaves a deep impression on customers.However, just what is so special about this neighbourhood bar? Here’s a little insight of what The Tuckshop provides.
34 | NIGHT CHILLS
The Tuckshop Edition with Gula Melaka & Calamansi Here at the neighbourhood bar, they have their very own custom craft beer called “The Tuckshop Edition with Gula Melaka & Calamansi”, which is a craft beer infused with local ingredients. It is definitely a must-try for all true blue Singaporeans! Created in collaboration with Archipelago Brewery, the limited edition golden craft beer gives a soothing yet refreshing aftertaste to it. The calamansi itself gives a sour zing while the gula melaka balances it off with a touch of sweetness. At an alcohol level of 4.5%, you will be sure to enjoy the goodness without feeling tipsy after.
A New Menu In order to provide customers with a new taste for their palates, the bar revamped their food menu with the addition of new dishes. One particular dish that caught our attention was the Beer-Battered Spam Fries. Coated with a golden brown outer layer, the spam fries gives a rich and flavourful taste, accompanied with the drizzling of a Thai-mixed chilli sauce. You will definitely not be disappointed upon ordering this highly recommended dish. Another interesting dish was their strawberry gelato. Many of you may think that it is just another regular gelato but the one served at The Tuckshop is topped with popping candy. Every mouthful of the ice cream literally bursts with flavour and pops you multiple surprises. A great combination with ice cream, it is worth a buy upon visiting.
The Recess With the new extension called “The Recess”, The Tuckshop now has an area just next door which serves as a place for gatherings and private social events. Filled up with rattan chairs and tables which were used back in the old school days, The Recess also doubles up as a journey down memory lane. One would definitely feel at ease here at The Recess, be it catching up with friends or having a meeting with a client. Offering great versatility, The Recess is able to hold different social parties and corporate events. If you are thinking of where to hold your coming birthday party or your company’s annual dinner gathering, this is the perfect place to do so. New friendships are sure to be forged and precious moments are bound to be created in this little private space.
HANGOUTS
BEER-AND-BIKINI ON THE ROCKS TEXT & PHOTOS cheryl lum
What’s better than Double Ds? Double Ds AND Triple Bs. Beer, Bikini and the Beach. Put on your summer breezy outfits and head down to the bikini bar where you can stay cool and have some time to chill out with your friends all together at one place. Enter Bikini Bar and the first thing you will see will be the countless green Bintang bottles lined above the bar counter, along with an exquisite display of other beers and spirits placed right in the middle of the bar. Situated right beside the sea, the bikini bar gives you an excellent view over the bay while also providing a place for you to chill out with your friends over a glass of ice cold mojito all day long. The Bikini Bar surely lives up to its name by having frilly bikinis and denim shorts as the waitresses’ uniform, which is one of the things that makes up the upbeat and playful atmosphere and they pulled it off really well. On a side note, things may get a little sticky if it happens to pour on that day, so do remember to check the weather forecast before heading down to the bar.
01 Drinks/Snacks
Along with their usual cocktails and alcoholic beverages, Bikini bar offers a wide range of classic snacks with a twist. Although the other snacks can be nothing out of the norm, the tacos are definitely a must try in the snacks category. Ever wanted to try authentic and yummy tacos? Well, you have come to the right place. They offer three types of flavours for you to choose from. Price ranging from $14 - $16, the flavour that emerged as the winner would be the tortillas wrapped in iceberg lettuce, tomatoes and grilled chicken with guacamole, corn and jalapeno. They are served with avocado and salsa on the side. Take a bite with the sauce provided and be mind-blown by how this simple mexican dish can be so delectable. Need another the reason other than their snacks? The bikini bar also has all-day beer promotions and daily Happy Hour from 5p.m. to 8p.m., making it a very good reason to head down to grab a cold one after a tedious day at work.
02 Entertainment: Live Bands, Soccer Screenings
Accompanied by different live bands every weekend, one would get to enjoy different genres of music each time they visit the Bikini Bar. For avid soccer fans, they get to enjoy free soccer match screenings according to the seasons. So if you are a sports over music person, you get to have a great time there as well.
36 | NIGHT CHILLS
03 Entertainment: Beerkini Rocks
Beerkini Rocks is an event which occurs at the Bikini Bar every few months with a special guest band that will be playing from 3p.m. till late. Instead of being behind the bar counter like usual days, the waitresses will be out playing some drinking games that have been improvised with the addition of alcohol as game elements with the customers. There will be bikini packs giveaways, beer pong and many other water games. Registration is not required. Just drop by the bar on that day to have endless hours of fun and good music.
Food/Ambience: Four out of Five
Overall ambience was really good and relaxing as for the food - it is worth it because of the amazing tacos and nachos that we have tried.
Price: Four out of Five
It can be quite pricey but this is the usual price for a bar, along with excellent music and gorgeous view of the sun and sea, we feel that it is value for money.
Service: Three point Five out of Five
Donning beautiful smiles, the waitresses are always ever willing to serve you, however when things get busy, they may tend to forget your orders. .
Worth the Travel? Three point Five out of Five
Situated at Sentosa, it may be quite a hassle to walk in just to have a drink. If you are planning to have a day out at the beach it would then be worth the travel to head down for its nice ambience, refreshing view and great snacks.
Overall rate: 4 / 5
BIKINI BAR SENTOSA EXPRESS Alight at Beach Station and walk towards Siloso Beach. TAXI Alight at the Beach Station Taxi Stand
Special Thanks Thank you Ms Yuling Mr SV Gunalan of Springleaf Prata Place Mr Michael Broadhead of Animal Allies Singapore Mr Arwyn Sotiangco Mr Eddy Chan of Selfie Coffee Cafe Carilyn Ho and Edwin Phng of Fairy Floss Natasha Chiam and Andrew Lie from Ice Cream & Cookie Co The Tuckshop Frank Hardy of Awesome Cafe Bikini Bar Misstamchiak Wong Jie Hui of Goobycakes Loh You Jun
Helen Keller once said,
“Alone we can do so little; together we can do so much”.
Love, The Usual Feed