'e' MAG

FEB - MAR

Vol.9

Wishing all Happy Chinese New Year & Romantic Valentine’s Day!

Eating

Snakes in GuangZhou

The Tale of Chinese New Year

Braised Pork with Your Shiraz, Sir?

TEOCHEW RESTAUR ANT

HUAT KEE

CHINESE NEW YEAR MENU 六位用 6 pax set menu $600/+ 十位用 10 pax set menu $900/+

发财鱼生 Yu Sheng 潮州排翅 Braised Superior Sharks’ Fin 荷包海参 Whole Sea Cucumber with Minced Meat 生炊昌鱼 Steamed Pomfret 荷包栗子鸭 Braised Boneless Duck Stuffed with Chestnuts 发菜鲍片双蔬 Sliced Abalone with Fa Choi & Vegetable 虾球粿条 Fresh Prawn with Kway Teow 大吉芋泥 Yam Paste

AUTHENTIC CUISINE REMARKABLE DISHES Teochew Restaurant Huat Kee has long been a firm favourite amongst local Teochews for its huge array of authentic and delectable Teochew dishes. Teochew cuisine, renowned for its seafood and vegetarian selections, has a huge following largely due to its emphasis on freshness of ingredients.

Now at Amoy Street, Huat Kee’s menu of the enticing Teochew dishes promises to offer its customers a most rewarding dining experience.

74 AMOY STREET, SINGAPORE 069893 TEL: 6423 4747 FAX: 6423 0774 Valet Parking Available after 6pm Website: www.teochewrestaurant.com Email: huatkee@teochewrestaurant.com

T

here is a saying “Out with the old, in with the new”. I’ve had reason to think deeply on this saying this year.

Last December, I had a brief stay at Copthorne Orchid with my family. This grand old hotel had made many contributions to the entertainment scene in the eighties but soon, this March to be precise, it will be making way for a new luxury condominium. As I strolled around the building, I recalled lots of beautiful memories, especially of its pub Cheers! and some F&B outlets.

I started to reflect on those buildings which had left lasting impressions on my humble life but which were no longer around. The famous old Jalan Besar Stadium where I used to play football has already been replaced with artificial turf. As a student, I used to frequent the old red-bricked National Library; now the site is part of an expressway exit. My wedding was held at the historic Neptune Theatre and that too is gone. Even the National Stadium at Kallang, where I first experienced the spine-chilling Kallang Roar when I was 10, has been demolished. The HDB flat I once stayed in as a teen at Lower Delta Road, as well as my Primary and Secondary schools, were no longer around too.

To me, buildings are only hardware. When it comes to buildings, people tend to associate them with a particular event in their memories. To me, people is the software that actually livens up our lives. Yes, many buildings will come and go, but it is the people around us that make all memories worth remembering. As much as I miss those buildings, I miss the people most.

MAG Team!

MANAGING DIRECTOR

Dennis Lim Email: dennislim@pcl-pub.com

EDITORIAL

Editor-in-Chief: Collin Chee Email: cchee@pcl-pub.com Associate Editor: Catherine Tan Email: cat.tan@pcl-pub.com Editorial Consultant: Suresh Nair Advertorial Consultant: Chee Eng Contributors: Cheryl Leong & Christopher Leong Alex Ngai

ART DIRECTION Angeline Leow

PRINTER

Chinese New Year and Valentine’s Day are coming, and both these festivals have great significance to our loved ones.

PCL Printers (Pte) Ltd

The saying “Out with the old, in with the new” is still valid, but only if we think in terms of building more memories and cherishing the moments with our loved ones.

Website: www.pcl.com.sg

Out of 365 days in the year, there are only a handful of days that are dedicated to our families and loved ones. I hope our readers cherish these days, because the time that we have to spend with our families is way too limited.

Paul Yap Sze Kiat Martin

Don’t worry about how luxurious your reunion dinner is going to be, or how expensive your Valentine’s Day present will be. Think about how you will be spending these precious few days with quality.

For the people we are celebrating these special occasions with, we can make ourselves greater than a building; we are making everlasting memories. The value within will be greater than just an outlook.

Here’s Collin Chee wishing e mag’s readers a meaningful Happy Lunar New Year and a loving Valentine’s Day.

Tel: +65 6745 8733

PHOTO

ADVERTISING & MARKETING Daniel Heng, Media Consultant Mobile: +65 9620 1350 Victor Lim, Account Manager Mobile: +65 9857 1862 Email: vic.lim@pcl-pub.com Jeri Yip, Senior Sale Executive Mobile: +65 9002 8862 Email: jeriyip@pcl-pub.com

DISTRIBUTOR Huang Sin Trading Company Tel: +65 6841 1367

Cheers,

Collin Chee

DISTRIBUTION - 60,000 COPIES MAG is distributed at all 7-ELEVEN stores

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OFFICE PCL Publishers Pte Ltd 4 Ubi View. Singapore 408557 Tel: +65 6741 5211 Fax: +65 6741 2321 enquiries@pcl-pub.com

MAG is a free bi-monthly publication, published by PCL Publishers Pte Ltd. MICA (P) 020/11/2009 ISSN: 1793-8988 No part of this publication may be reproduced in any form or by any means without the written permission of the publisher.

Flowers are timeless, ageless, classic.

It speaks of a million words beyond what sweet lips can utter.

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features

Conquering The Far East

Eat, Explore, Enjoy.

With such a slogan, it can’t be too difficult, can it?

Well, while we have to admit that we have had our fair share of fine dining, rejuvenating massages and the likes, it wasn’t all a bed of roses.

Photo-taking sessions were relentless. Hours were spent to adjust the perfect lighting, to capture the best angle and by and large to ensure that we struck the greatest visual impact on our readers.

And then there were those times spent scratching our heads bald to deliver contemporary designs to accompany articles which were also painstakingly edited to deliver interesting and concise information.

We are a small team. We had needed support from all quarters.

And now, on looking back, we are all grateful that many have given us a hand along the way. Readers were forthcoming in giving us feedback while sponsors and clients were generous and supportive.

The distribution of e-mag Issue 8 was a vibrant affair. We “invaded” into the buzzing city centre, Far East Square to be precise. We had a booth, banners and most importantly, we had complimentary free drinks for readers to fend off the sweltering heat.

The response we received was encouraging. People smiled, flipped the pages and were obliging when asked to have a picture taken.

We are definitely not on the scales of the free dailies yet, but we had made our presence felt, and we enjoyed it.

Even the odd dampener failed to down our morale. A few busy passers-by looked annoyed to have a free copy offered to them.

Some frowned, some looked away and a couple took the drinks and not the magazines. Still, the morning flew by amidst the vociferous promotion of our little baby.

We were a new kid on the block. We actually still are. Now, though, we are confident and we are ready to strive on. For that, a big thank-you to all who are reading this right now and to our clients and sponsors for their continuous support!

Stay with us, and may we continue to eat, explore and enjoy!

distribution & promotion

3 Dec 2010

features

The Tale of

Chinese New Year C

hinese New Year, also known as Lunar New Year or Spring Festival, is probably the most important festival in the lunar calendar. It is often celebrated with much fanfare and comes with its own myths, customs and even superstitions.

As time passed by, many of such traditions were forgotten or discontinued. Moreover, many of these customs were handed down by word of mouth, so even if they continue to be practised, much of their original significance was also lost in transition.

Here’s a look at some of the interesting customs behind Chinese New Year.

The 15 days of Chinese New Year In Singapore, Chinese New Year is typically celebrated over 2 to 3 days due to the number of public holidays allocated. However, the original Chinese New Year celebration period actually lasts for 15 days with each day bearing a different meaning. Wouldn’t it be nice to have a 15-day public holiday?

Day 1 Known as Chu Yi or Yuan Dan. This day embodies a new start and one’s hopes for prosperity, wealth and happiness in the coming year. Families would welcome the deities of heaven and earth. Some people, especially Buddhists, would abstain from meat consumption in the belief that it would bring about longevity.

Cleaning of the house is often done before the first day as sweeping is frowned upon on this day for fear of sweeping away newly arrived good luck.

Visits are made to the most senior family members. The money in red packets given to children is known as ya sui qian, which literally translates to “money used to suppress the evil spirit”.

According to custom, the money in these packets should be even-numbered as odd numbers are associated with cash given

during funerals. Guests are welcomed with sweet treats, which are supposed to sweeten one’s upcoming year. In Singapore, visitors will bring mandarin oranges as gifts.

It is also common to see lion dance or dragon dance performances on this day. Firecrackers used to be lit to scare away evil spirits but this practice has been banned in many countries for safety reasons.

Day 2 This day is traditionally for married daughters to visit their birth parents and for people to pray to their ancestors and gods.

Some would be extra kind to dogs as this day is also known as the birthday of the dog. There is also the belief that the God of Fortune leaves for heaven on this day so people would see him off with various ceremonies and eat dumplings because they resemble ingots.

Day 3 & 4 House visiting is generally avoided as it is believed that evil spirits roam the earth on this day. This day is allocated to visiting the graves of deceased loved ones instead.

Day 5 Regarded as the birthday of the God of Fortune so prayers are made accordingly. It is deemed unwise to leave the house for too long in case the God of Fortune decides to pay a visit! In China, people would eat dumplings.

Day 6

A day to visit temples, relatives and friends.

Day 7 Known as Ren Ri, which translates to “Human Day”. It is considered to be the birthday of all human beings and is the day when many in Singapore and Malaysia would celebrate by tossing and eating yu sheng.

Day 8 This day is the eve of the Jade Emperor’s birthday. Some Chinese celebrate this day with another family dinner.

Day 9 The birthday of the Jade Emperor, also known as the God of

The Chinese Zodiac Story The Chinese zodiac is an ancient way of measuring time by using 12 animals to represent cycles of time consisting of 12 years per cycle. Each year is named after a different animal and some believe that people undertake distinct characteristics of the representative animal of the year they were born in.

to which the ox agreed. As they neared the finishing line, the rat pushed the cat into the water and leapt onto shore. This was how the rat came to be the first animal in the zodiac followed by the ox who was tricked into second place.

While the origins of the Chinese zodiac are unclear, there are many legends revolving around how this system came about. As we welcome the year of the Rabbit in 2011, let’s look at one such story.

The race continued with the tiger coming in next, followed by the rabbit and then the dragon. The Emperor was initially upset with the dragon coming in so late despite being a flying creature. When he learnt that the dragon had slowed down to help others in need, he added the dragon into the zodiac as the fifth animal.

Once upon a time, the Emperor of Heaven decided to create a system of time measurement. He decided to call upon a race which would take place on his birthday. All the animals in the kingdom were invited to participate but only the first 12 animals to cross a swift river and reach the destination would be listed.

After the dragon, the snake, horse, sheep, monkey, rooster and dog arrived in sequence and were also added. Just as the Emperor was about to close the race, the pig, who had stopped halfway to feast and fell asleep, arrived as the 12th animal. That’s also how the pig became associated with laziness.

The rat and the cat, who were good friends, were also poor swimmers. They asked the kind ox to carry them across the river,

Hence, the cat did not make it into the zodiac in the end and this is why rats and cats are natural enemies today!

Heaven. This day is particularly important to Hokkiens and those who subscribe to Taoist beliefs.

Something Lucky, Something Sweet

Day 10 - 12 these days.

More feasting with friends and family continue on

Day 13 This day is dedicated to Guan Yu, also seen as the God of War. Businesses in China pray to Guan Yu for success. Some people will also eat vegetarian food to cleanse the digestive systems after days of feasting from before.

Day 14 Preparations will be made for the Lantern Festival on the 15th day.

Day 15 Known as Yuan Xiao Jie or Lantern Festival, this day marks the end of Chinese New Year festivities. Another reunion dinner is held and it is customary to eat sweet glutinous balls called tang yuan. This festival is associated with guiding wayward spirits home so candles and lanterns are lit and carried as well.

In Singapore and Malaysia, this day is deemed as a variation of Valentine’s Day. An unusual practice involves single women writing their contact numbers on oranges and throwing them in a river or a lake. Single men would collect and eat the oranges.

Sweet oranges represent a good relationship while sour oranges represent a bad bond.

While not listed above, the eve of Chinese New Year is another important day in this festival. Family members will gather for reunion dinner and this gathering is held with so much importance that, in olden times, some magistrates released prisoners just for the night to go home for dinner. Children also stay up overnight in the hope of achieving longevity for their parents. This is known as shou sui.

Food is vital during Chinese New Year as it represents a family’s devotion to their ancestors, gods and one another. Food is often chosen based on how lucky they sound or appear and convey one’s hopes for prosperity and good luck in the coming year. Here are some examples: Fish Represents abundance as it sounds like “excess”. Fish is often served whole with its head and tail attached to symbolise a good beginning and ending for the year. The popular yu sheng is served based on the belief of it sounding like generating abundance.

Black Hair Seaweed Its name, fatt choy, has the meaning of striking a fortune in Cantonese.

Mandarin Oranges Sounds like gold in Cantonese so people would bring them as gifts during visiting.

Pomelo Signifies abundance because it sounds like the words “to have”.

Spring Rolls gold bars.

Represents wealth because of their similarity to

Sticky Rice Cake Known as nian gao which sounds like rising achievements with each year. The sweetness also symbolises a sweet and rich life. It is also believed that by serving this to the Kitchen God, the stickiness will ensure that an unfavourable report would not be made on the household to the heavens.

Myths and customs aside, Chinese New Year is a time about family and kinship. Even deceased loved ones are remembered. It is a time for family members to gather, forget past squabbles and join together in a celebration with hopes for a better year ahead for everyone. We would like to wish everyone a very sweet and prosperous new year ahead!

features

text: catherine

photo: szekiat

Braised Pork with Your Shiraz, T

he magazine team is always up for something different so when the chance came up for us to do winetasting with traditional Teochew cuisine instead of crackers and cheese, we jumped at the opportunity. We rounded up a few fellow foodies and wine lovers and headed down to Huat Kee Teochew Restaurant.

We tried 4 different types of wine with a series of dishes from Huat Kee. In the spirit of adventure, we tossed out pre-conceived ideas about pairing and tried the wines with all kinds of combinations. Shiraz with abalone or braised pork? No problem at all!

The owner’s love for wine can be clearly seen through the walk-in wine cellar at the reception. Mr Lee believes that when it comes to wine and dine, it’s the company that counts. That is why Huat Kee is able to create a menu to suit one’s party depending on the wine and company. If you are an adventurous wine lover who adores good food, you know where to go!

Sir?

Guests & Favourite Pairings Cecilia Teo Managing Director SH Tours Favourite pairing: 2008 Pascal Jolivet Sancerre + Prawn Ball Comments: This is the most premium Teochew food that I’ve ever tasted as a Teochew. The wine was very good on its own but this combination was more memorable. I also had the perception that abalone should go with white wine but pairing the 2007 Yangarra Shiraz with natural abalone changed my mind.

Menu Teochew Style Prawn Roll and Prawn Ball Natural Abalone Cultivated Abalone Braised Goose Huat Kee Signature Braised Pork Pumpkin, Yam Paste and Gingko Nuts Dessert

Winelist 2009 Pierro LTC

Chelyn Ang Chief Financial Officer Asiatravel.com Favourite pairing: 2009 Pierro LTC + Teochew Style Prawn Roll Comments: Refreshing wine that goes well with the combination of ingredients in the prawn roll. With regards to the pairing of shiraz and abalone, I felt the wine overwhelmed the abalone.

David Chiang Assistant Sales Manager Enoteca Favourite pairing: 2003 Cullen Diana Madeline Cabernet Sauvignon Merlot + Braised Goose Comments: Wine and food should bring out each other and not overwhelm each other. The two tastes blend very well. In fact, the oil actually brings down the acidity of the wine.

2008 Pascal Jolivet Sancerre 2007 Yangarra Shiraz 2003 Cullen Diana Madeline Cabernet Sauvignon Merlot

Huat Kee Teochew Restaurant 74 Amoy Street Singapore 069893

Tel: 6423 4747

Collin Chee Editor eMag Favourite pairing: 2007 Yangarra Shiraz + Huat Kee Signature Braised Pork Comments: We are often worried about eating fat but sometimes it pays to indulge ourselves. The oil from the braised pork goes very well with the wine and I couldn’t stop myself from going for second and third servings!

features

sake Knowing More

To Enjoy More!

From Sweet To Dry The sweetness of sake is arguably the trickiest parameter to express.

Often, it is simply conveyed via the “nihonshu-do” (日本酒度), otherwise known as the Sake Meter Value (SMV).

-5 -4 -3

-2

-1

0

Sweet Slightly sweet Neutral

+1 +2 +3 +4 +5 Slightly dry

Dry

Technically, it is the ratio of the density of sake in relation to the density of pure water. For the layman, simply read the SMV this way: the more negative the value, the sweeter the sake; the more positive the value, the drier it is!

Do keep in mind, though, that the SMV is not the be-all-and-end-all of sweetness indication. Other factors like acidity, temperature and accompanying food play relatively complex roles too!

F

irst ever in Singapore to have a shop dedicated to selling only Japanese sake and related drinks products such as Japanese tea (ocha); sake enthusiasts would be delighted to seize them for they are previously impossible to get it. Directly imported from Japan, SAKE INN gives the greatest offer that one can get! Budding sake-lovers would also get to try on the sake through the weekly promotions held in the shop. Wood is one of the most sought after elements in Japanese culture as it marks the beginning of new life; hence the innovative design of SAKE INN comes about. Approximately fifty of different variety of sake barrels that are resourcefully collected from an array of breweries would be welcoming the sake fans when they stepped into SAKE INN. The design of the shop will have a Japanese atmosphere and environment that fully suits the theme of the shop. In addition, Tokkuri (sake jar) and glassware would be available in different designs and shapes. For tea lovers, SAKE INN also offers a wide variety of tea sets that can be used during tea ceremony and for leisure drinking. Collectors would be delighted for finally there is a one stop centre!

SAKE INN PTE LTD

10 Tampines Central 1, #B1-30 Tampines 1, Singapore 529536 Tel/Fax: 6783 3931 9 Raffles Boulevard Millenia Walk, #P3-17, PARCO, Singapore 039596 Tel/Fax: 6337 9930 Email: drink@sakeinn.com.sg

2011 Chinese New Year’s Eve Take Away Special

(All Items are good for 6 To 8 persons) Steamed Herbal Chicken 清蒸药材鸡 (财源广进)

$25.00

Roasted Crispy Chicken 鸿运脆皮鸡 (荣华富贵)

$25.00

Fish Maw Soup 鱼漂汤 (鸿图大展)

$27.00

Hong Siew Pork Ribs 红烧排骨 (红炮报喜)

$27.00

Braised Sea Cucumber with Mushroom 红烧花菇烩海参 (发财盈余)

$28.00

Braised Sliced Roast Pork with “Dried Oyster” & “Fatt Choy” 红烧烤肉“蚝干”“发菜”(好市发财)

$28.00

Golden Sea bass with Sweet & Sour Sauce 黄金鲈鱼与酸甜酱 (年年有馀)

$28.00

Stir Fried Asparagus with Prawn 虾炒芦笋 (嘻哈大笑)

$28.00

Loh Hon Duck 罗汉鸭 (万事如意)

$32.00

*All Prices Subject To 7% GST Full Payment Are Required Upon Ordering (Non-Refundable) Closing Date: 29 January 2011 Collection Date: 2 February 2011 Collection Time: 3.00pm-5.00pm

68398304 FREE Parking

For Enquiries, Please Call:

www.mymca.org.sg/restaurant.htm

60 Stevens Road Singapore 275854 Tel: 6839 8333 Fax: 6235 5528 www.mymca.org.sg

www.facebook.com/mymca.singapore

F&B directory Big bounce at Orchard Hotel Orchard Hotel will be welcoming the Year of the Golden Rabbit with more than a bunny-bounce.

The beat of the traditional drums with a Lion Dance performance and a string of irresistible deals are some of the special ways to usher in the Lunar New Year.

Feast on exquisite dishes prepared by the kitchen maestro at the award-winning Hua Ting Restaurant. Taste Master Chef Chan Kwok’s new creation: Braised Brocolli stuffed with Scallop Paste topped with Crab Roe, which also has an auspicious name - 万花吐艳红 (Wan Hua Tu Yan Hong), that translates to “Beautiful Flowers with a Touch of Red”. Celebrate with Hua Ting’s Prosperity Set Menus starting from 17 January to 17 February 2011 at prices from $95 per person to $8,888 for a table of 10.

Toss for abundance of wealth and longevity with Hua Ting Master Chefs’ Yu Sheng creations. Choose from Fresh Salmon “Lo Hei” Yu Sheng, Sliced Abalone “Lo Hei” Yu Sheng or Fresh Hamachi, Salmon Roe & Crispy Fish Skin Yu Sheng. For a gourmet experience, opt for Live Australian Lobster, Fresh Salmon & Abalone “Lo Hei” Yu Sheng.

Palm’s Asian Brasserie COPTHORNE ORCHID HOTEL Chinese New Year Re-Union Dinner (2nd February 2011) Chinese New Year Prosperity Buffet Lunch (3rd-4th February 2011)

Enjoy feasting on a lavish spread of food items in this long buffet line.

Besides steamboat, diners can enjoy an array of appetizers, cooked dishes and desserts on Chinese New Year’s Eve

Highlights include Assorted Chinese Cold Cut Platter, Marinated Jelly Fish, Seasoned Octopus, Drunken Chicken and Top Shell, Crab Meat with Fish Maw Soup. Savour Prosperous Dishes such as Braised Long Cabbage with Dried Oysters, Sea Cucumber with Mushrooms, Hot and Sour Pork Ribs and Prawn Paste Chicken. Do try the Roast Duck, Roast Pork, Chicken and Roast Beef! Ring in the auspicious with Festive Desserts such as White Fungus with Red Dates, Assorted Festive Cookies and Tartlettes.

The Re-Union Steamboat with Buffet is served from 6.30 pm – 10.00 pm

Price

$55.80 ++ (Adult) / $38.80 ++ (Child) For reservations, please call 64156037

Chinese New Year Prosperity Buffet Lunch (3rd-4th February 2011)

Feast on an assortment of lucky festive dishes to usher in the New Year! Tuck into Braised Long Cabbage with Dried Oysters, Braised Sea Cucumber with Mushrooms, Crispy Prawns, Roasted Duck, Roast Pork, Chicken and Roast Beef. Yu Sheng platters are available at $48.80 ++ (4-6 persons) and $68.80 ++ (8-12 persons)

Price

$38.80 ++ (Adult) / $24.80 ++ (Child) For reservations, please call 64156037

Freshly baked pastries from the Prosperity House in the hotel lobby such as Pineapple Tarts, Walnut Pastries, Golden Pumpkin “Nian Gao” and Cinnamon Blossom Water Chestnut Cake will make perfect festive gifts.

A bevy of Lunar New Year delights and desserts are also available at Orchard Café which also comes with a “D-I-Y Yu Sheng prosperity corner”. Orchard Café’s Prosperity Buffet will be perfect for casual gatherings with family and friends. For the icing on the cake, stay at Orchard Hotel during the festive season and enjoy 25% off best available rate with breakfast!

Advance reservations are recommended for the festive season.

Reservations can be made at: Orchard Café: 6739-6565 Hua Ting Restaurant: 6739-6666 Room Reservations: 6734-8595 or book online at www.orchardhotel.com.sg.

Please note that all prices are subject to service charge and prevailing government tax

Vietnamese Delight

Pho 99

Rice Spring Roll

Pork Cutlet Rice

Authentic Vietnamese Cuisine Light flavour, Awesome enjoyment!

Honey Glazed Chicken Wing

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Rather more keen for a cosy setting to enjoy a sumptuous reunion dinner with dear family?

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Check out 1036’s Chinese New Year set menus and come on down to get your year started on the most auspicious note!

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footprints text / photo: collin chee

“

Eating Snakes in

W

GuangZhou ”

hen I was invited to attend the Canton Fair in Guangzhou with my colleagues, I felt a strong sense of anticipation. I have been to many cities in China, but never Guangzhou, and it has always been a regret of mine.

Unlike me who has savoured dishes like unagi (Japanese eel), two of my Indonesian colleagues had never tasted eels before. It took a fair amount of persuasion to convince them to taste the eel porridge. Surprisingly, they all liked it.

I once heard a joke that the people in Guangzhou will eat anything that has its back facing the sky and I was keen to verify the truth of this joke myself.

Now, my philosophy when it comes to food and travel is to always try whatever the hosts put on the table. It is a matter of courtesy as not doing so would be insulting my hosts’ hospitality. If I am really unable to accept the taste of the food, I can simply stop eating the dish. The important thing is to try, at the very least.

Eating Snakes At first, I was apprehensive about whether my Indonesian colleagues would be able to accept the food in Guangzhou, especially the wild game. This was challenged almost immediately after we touched down because the first stop our host brought us to was a restaurant famous for eel porridge.

I shared this 'philosophy' with my colleagues and they readily agreed, having conquered their first taste of eels. With this achievement under my belt, I asked our host, Michael, to bring us to a unique restaurant.

Lo and behold, Michael brought us to a restaurant that had 4 wild snakes ready for us. One was even a cobra. Would this be too much of a challenge even for me?

The snakes were served in three different ways: stir-fried snake meat, snake soup, and of course, the famous snake blood and gall bladder.

Before the meal, we were treated to a display of how the snakes were killed and treated: a whack to the head with a wooden club, and the snake was dead. Cruel perhaps, but at least death was swift for the snake. That “performance” made my colleagues fearful of their dinner all over again though.

Once again, I did my best to persuade them . One of them was particularly reluctant so I asked him to attempt the soup first.

The result? He finished four bowls of the soup and went on to try the snake meat.

Even though my colleagues were afraid of eating snakes at first, the amazing taste helped them overcome their fears once they had tried it.

Isn’t it amazing that good food is able to transcend all boundaries and even help a person overcome his fear?

Warmth of Guangzhou It is said that when one eats on his or her travels, it is important to eat what the locals eat. I was fortunate enough to have very hospitable local hosts on our visit to Guangzhou. With their help, we were able to explore places where the locals dined, and therefore truly experience the culinary culture in Guangzhou.

People all over the world take pride in their local foods, and the people in Guangzhou are no exception.

On our second day, we were brought to a local factory where we were given a tour of the canteen kitchen. It was amazing to see the huge cooking pots and woks used in the canteen for the purpose of catering for the 800-strong staff at the factory. Although the food was simple fare like beancurd, vegetables and fish, everyone in our group enjoyed the food as well as the pride that the chefs had put into their creations.

We were also able to experience the full spectrum of food culture in the city. We went from a mega-sized food court in Jiangmen (a third tier city in Guang Dong) that dwarfed anything Singapore had to offer, to streetside stalls where the patrons shout and play drinking games. Although the environment seems almost hostile to outsiders sometimes, it is a blessing to be able to experience the local culture first hand.

The people of Guangzhou are famous for their hospitality and in this aspect, our hosts were no different. One thing about eating in China

is you should never finish the food on your plate because the moment the host sees your empty plate, he will assume that there is not enough food for you, and therefore order more. In our culture, it is considered wasteful if we do not clean our plates. Thus, it was a small culture shock to have to remind ourselves constantly to leave some food on our plates when we were full.

Some might say that this practice is wasteful but I feel that it shows the extent of the warmth and friendliness of the people in Guangzhou.

People at the same table will constantly share food with one another.

My colleagues from Indonesia do not share food with one another even when they eat with their families. When they saw the warmth and hospitality of our hosts in Guangzhou, they were inspired to learn from them and bring this practice home.

I am glad that my colleagues were able to return home with such wonderful memories of Guangzhou. What a difference a few days made!

In the beginning, they were afraid to sample the wild game in Guangzhou but they were now actually considering returning to Guangzhou with their own friends and families.

Therefore, this experience taught me that the people in Guangzhou are not only good eaters, but are even better hosts!

布格沙律带子

鸳鸯金纹斑

腾龙八景

香炸肉卷

Seafood Feast!

If you had thought that Kim’s Place was merely a place for the most delicious Hokkien Mee, then it is about time you change your perception.

After all, businesses evolve over time and Kim’s Place is by now a well established chain serving equally sumptuous seafood.

43 Joo Chiat Place S’pore 427761

Tel: 6742 1119

37 Ubi Road 1 #01-308 S’pore 408702

For an ideal place to enjoy a good CNY reunion dinner, why not hop on down to Kim’s new outlet in Joo Chiat? Fully air-conditioned and spacious, it surely makes for a splendid setting to feast in! Oh, of course, the glittering line-up of items on the menu sure is an added bonus!

Tel: 6749 6855

Celebrating Reunion Dinner @ 43 Joo Chiat Place Tel: 67421119 On 2nd February 2011 • 1st serving : 11.30pm till 1.30pm • 2nd serving : 2.00pm till 4.00pm • 3rd serving : 5.30pm till 8.00pm • 4rd serving : 8.30pm till 10.30pm

新年套餐由$188 起 4 - 6人套餐 @ $268

8 - 10人套餐 @ $448

10人套餐 @ $688

鸿运鱼生 (三文鱼鱼生) Prosperous Raw Fish

鸿运鱼生 (三文鱼鱼生) Prosperous Raw Fish

鸿运鱼生 (三文鱼鱼生) Prosperous Raw Fish

龙马精神 (鲜果沙律波士顿龙虾) Boston Lobster with Fresh Fruit Salad

龙马精神 (鲜果沙律波士顿龙虾) Boston Lobster with Fresh Fruit Salad

龙皇贺庆 (龙虾拼盘) Boston Lobster Platter

大展鸿图 (干贝蟹肉翅) Sharkfins Soup w Crab Meat & Dried Scallop

大展鸿图 (干贝蟹肉翅) Sharkfins Soup w Crab Meat & Dried Scallop

名利双收 (泰式大鲍翅) Thai Style Superior Shark’s Fins

福如东海 (港式蒸海斑） Steamed Garoupa w Soy Sauce

福如东海 (蒜梅蒸海斑) Steamed Garoupa w Soy Sauce

好事发财 (海味烩奶白) Braised Seafood w Cabbage

好事发财 (海味烩奶白) Braised Seafood w Cabbage

步步高升 (香炸肉松卷) Fried Pork Floss Spring Roll

福禄寿星 (铁板蒙古鹿肉) Venison w Mongolian Sauce in Hotplate

福寿呈祥 (炒福建虾面) Kim’s Hokkien Prawn Mee

金鸡报喜 (脆皮烧鸡) Crispy Roasted Chicken

甜甜蜜蜜 (精制甜品) Dessert

福寿呈祥 (炒福建虾面) Kim’s Hokkien Prawn Mee

鸿运当头 (港式蒸红斑) Steamed Red Garoupa w Soy Sauce 包您发财 (干贝鲍鱼扒西兰花) Dried Scallop & Abalone w Broccoli 凤凰展翅 (北京蒸笼鸡) Beijing Steamed Chicken 福寿呈祥 (炒福建虾面) Kim’s Hokkien Prawn Mee 甜甜蜜蜜 (精制甜品) Dessert

甜甜蜜蜜 (精制甜品) Dessert

XO 酱爆虾

New location!

Opening Special

FREE Live Boston Lobster worth $48 (with $150 spend and above) (Promotion end 31 January 2011)

Signature Dish Pho 99

Pleasure In Simplicity In the hustle and bustle of city life, you wouldn’t find the working class joining the hordes and queues to settle their lunches, would you?

Oh yes, you would. At Pho 99 that is! Despite the buzzing business, customers can expect minimal waiting time. Orders are taken in the queue and the dishes are served within 3 minutes once a table is arranged!

So what’s hot at Pho 99? Its lunch sets are hugely popular. Customers choose a drink and a side side to go along with Pho Ga, Pho Tai or Pho Bo Vien Nam, which are actually Vietnamese beef noodles. Vietnamese cuisine

is famed for being light in flavour and nothing exemplifies that more than its heavenly soup.

Brewed for no less than 12 hours with beef bones, it oozes an alluring aroma and is not oily.

Pho 99’s menu is not massive but yet comprehensive. Com suon (pork cutlet rice), Goi Cuon (rice spring rolls) and Cha Gio (deep-fried spring rolls) are other must-trys.

For a quick fix and recharge during the day, hop on down to Pho 99 for a sumptuous

Pho 99 No. 57/58 Amoy St Mon to Sat: 10am – 9pm Sun & Public Holidays: 10am – 8pm Tel: 6410 9600

G7 Sinma

Braised Red Grouper with Brinjal & Pork Slices in Betel Leaf G7 Sinma Live Seafood Restaurant Pte Ltd 161,163 Geylang Road Lorong 3, #01-01/02, Singapore 389239 Tel: 6743 2201 / 6848 4161 (4pm – 4am)

The humble betel leaf has made a comeback in recent years as packaging for fried noodles and kway teow. At G7 Sinma Live Seafood, it has found its way to the table with this dish.

The fish is fried to crispy perfection and the writer couldn’t help but keep scooping spoonfuls of gravy off the plate. The betel leaf used to wrap the grouper is not only unusual but also adds flavour and fragrance to the dish.

DEEP SEA GIANT GROUPER Tender, delicious meat…

Rich, nutritious content…

ORIGINAL KL HOKKIEN MEE ‘The Best in Town’

芽� 31巷！

611/613 Geylang Road Lorong 31 Singapore 389552

RENDEZVOUS

Beef Rendang Nasi Padang is a common food that can be found in food courts here. However, it’s not common to find a place that has served authentic Indonesian Nasi Padang for the last 60 years.

Visit Rendezvous Restaurant at Central and you will find as many as nine types of curries, each made with a unique blend of spices imported from Asia.

The Beef Rendang comes with a dark brown curry that is distinctly flavoured. While the taste of beef in the curry may be a tad strong for non-beef lovers, it gives the dish its own unique edge. It is easy to polish off an entire bowl of rice with this dish along with the other Indonesian dishes served at Rendezvous.

RENDEZVOUS RESTAURANT 6, Eu Tong Sen Street #02-72/73 The Central Singapore 059817 Tel: 6339 7508

Sin Hoi Sai

Yummy memories: Pork Ribs with Marmite Sauce The first thing that comes to mind about Marmite Sauce is good ‘ole childhood memories. As a child, I ate Marmite with everything from porridge to butter crackers.

The experienced chef at Sin Hoi Sai, however, uses this sauce cleverly to create a dish that can’t be found in nearly any other country except Singapore, earning ardent admirers from as faraway as Hong Kong and Taiwan.

Sin Hoi Sai Seafood Restaurant Block 55, Tiong Bahru Road, #01-59, Singapore 160055

In search for a unique pork rib dish, the chef experimented with Marmite sauce and created this remarkable finish to a classic. The savoury and slightly sweet sauce is so irresistible that I polished it off the bones even after eating the meat.

It’s a dish that the whole family will relish. And oh, it sure does bring back nostalgic childhood memories!

TONNY

Steamed Foie Gras with Egg White and Chinese Wine While foie gras has traditionally been a popular ingredient in Western cuisine, the innovative chef at Tonny Restaurant is not afraid to attempt bold ideas.

Foie gras is steamed together with healthy egg white along with a blend of Chinese wine and stock. The natural oil from the foie gras is allowed to seep into and around the soft egg

white, giving it a dash of golden yellow and a taste that leaves you wanting for more.

While foie gras might easily be perceived as the highlight of the dish, it is the delicious steamed egg white that we could not tear our eyes (and spoons) away from. Just so yummy!

TONNY RESTAURANT 325/327 Joo Chiat Road Singapore 427582 Tel: 6348 9298

ZI YEAN RESTAURANT Welcome 2011 Lunar New Year TAKE-AWAY SPECIAL PROMOTION

大四喜套餐

TAKE-AWAY FOUR TREASURES SET 十位

$

五位

$

318.00 178.00

三文鱼捞起

FORTUNE “YU SHENG “ WITH SALMON 十头汤鲍盆菜

ZI YEAN BRAISED ABALONE & ASSORTED DRIED SEAFOOD TREASURE POT 至宝栗子鸡

EMPIRE CHICKEN STUFFED WITH CHESTNUT 生炒腊味鸳鸯饭

STIR-FRIED DUAL GRAIN BROWN RICE WITH MIXED WAXED MEAT & SAUSAGE 欢迎外卖

Special price for Take-Away

片皮乳猪 Barbecue Suckling Pig $128 (Whole) $78 (Half)

家乡烧鸭 Roast Duck $40 (Whole) $20 (Half)

蒜香烧鸡 Roast Chicken w/ Golden Garlic $30 (Whole) $18 (Half)

BLK 56 LENGKOK BAHRU #01-443 SINGAPORE 150056 (next to redhill MRT) Website: www.ziyean.com.sg Email: ziyean@singnet.com.sg

金元宝汤鲍 Golden Ingot Stuffed w/ Whole Abalone

金丝沙律虾球 Mayonnaise Prawns w/ Potato Strips

万紫千红鲍鱼捞起 Sliced Abalone w/ Assorted Fresh Greens & Fruits Toss

好市发财 Stewed Dried Oyster & Black Moss Rolls

身参藏珍宝 Stuff Sea- Cucumber Boat

Tel: 6474 0911 / 6471 0253 Fax: 6471 5123

Business as usual for Dine-In & Take-Away throughout CNY

Zi Yean Restaurant.indd 1

12/28/10 12:01:06 PM

gadgets

CASIO – Make Shooting An Art EX-H20G Casio have released a new model in its EXILIM Hi-Zoom line-up of compact digital cameras with a high-power optical zoom lens—the EX-H20G. A digital camera perfect for travelling, the EX-H20G employs Casio’s unique Hybrid-GPS system, which can track a user’s position, even while indoors, against map data stored in the camera’s internal memory. This enables the camera to display the user’s location and the photos and movies taken at any place on the map on the screen.

Equipped with the new EXILIM Engine HS, the EX-H20G features all of the essential capabilities expected from a camera. When used with Casio’s Single Frame SR Zoom function, the wide-angle 24mm optical 10X zoom lens actually offers a 15X zoom range that maintains the image quality needed for 14.1-megapixel high-resolution photography.

The EX-20G comes in Black and Sliver.

EX-ZR10 The EX-ZR10 comes with the new EXILIM ENGINE HS and a high-sensitivity, 12-megapixel, back-illuminated CMOS sensor. Its high-speed burst shooting greatly enhances the performance of basic camera functions like shooting, viewing and recording.

Meanwhile, Casio’s new HDR ART function produces artistic photographs that are radically different from conventional photographs. The EX-ZR10 offers a whole new way of enjoying the unique capability of digital cameras for creating and displaying images.

The wide-angle 28mm 7X optical zoom lens achieves zoom performance equivalent to 14X optical zoom. In addition, the dual image processing circuits built into the new engine dramatically reduce the interval between shots, and ultra-high speed burst shooting captures crucial moments at a maximum speed of 40 shots per second.

The EX-ZR10 comes in 3 colours - Black, Silver and red.

Bringing back the 1980s Audio-Technica has been manufacturing high quality headphones since the early-seventies, but you can almost relive its entire history with the ATH-RE70!

From the leather-meta combination, to the stitching, to the choice of leather and the design of the ear cups, the ATH-RE70 is virtually a remake of the hugely popular 30-year-old ATH-2 model and reminds us of how some great designs can continue to live through generations.

While an impressive 40mm diameter driver produces superior sound, other upgrades also add to the improved comfort for the wearer. The large leather overhead strap eases pressure on the head, while the smooth slider design and universal swiveling ear cups ensure the perfect fit for long listening sessions.

All thanks to ATH-RE70, history is brought back alive in a brand new experience.

OLYMPUS

– Not Just For The Experts

Olympus Camera Olympus PEN E-P2 Special Black Flash Edition Exclusive This special-edition kit features black PEN E-P2 body with all-new black 17mm M.Zuiko lens and FL-14 flash. It combines the flagship PEN E-P2’s stylish retro black metal body with the new black M.ZUIKO DIGITAL ED 17mm 1:2.8 Pancake lens and new black FL-14 external flash.

Retail price is at S$1,598 and only 90 sets will be available at Olympus authorized retailers in late October 2010.

E-5 - New Top of the Line Digital SLR from Olympus The E-5 promises to maximise the outstanding imaging capability of Zuiko Digital Lenses, offering enthusiasts today’s highest levels of picture quality and reliability.

The E-5 produces the highest image quality available from any of Olympus’ cameras, made possible by a 12.3-megapixel High-Speed Live MOS Sensor that maximizes the superior imaging potential of Zuiko Digital Lenses together with the “True-Picture V+” image processing engine with new “Fine-Detail Processing” technology.

Its high reliability owes much to a rugged magnesium-alloy body, dust/splash-proof construction and high-power Dust Reduction System.

Olympus Recorders Good news for business professionals, Olympus has released a series of recorders from state-of-the art-models to user-friendly ones. They are the DM-5, VN-Series and the WS Series Voice Recorders. Users can enjoy a wide variety of media for work and leisure, including audio recordings, music, audio books and podcasts.

The latest additions to the PC-compatible range make it simpler than ever to record and play back for leisure or work – with bigger full-dot displays, easy-to-use recording modes and double the memory. All in all, users will quickly get to grip with features normally only available on high-end models.

DM-5

VN-8600PC

VN-8500PC

WS-650S

WS-750M

WS-760M

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CHINESE HERB FOOTBATH

It also has three large-scale training centres for foot therapists in China and is about to launch its operations in the Malaysian state of Johor with a centre spanning over 2000 square feet. Its large hall and comfortable VIP rooms provide authentic foot reflexology services as well as full body acu-points massage. In separate male and female areas, there are also hot/cold pools and sauna pools, as well as a buffet spread for all customers.

Jiafu’s personalized and meticulous services, in addition to its unique foot and full body massage techniques, have won them a cluster of loyal customers in both Singapore and Malaysia.

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news

Collagen –

The Glue that Holds Your Body Together

Collagen is a type of protein produced within the body that

connects and supports other bodily tissues such as skin, tendons, ligament, muscles, blood vessels, cartilage and so on. It also supports the internal organs and is even present in teeth. 70% of the skin is composed of collagen so some have even referred to collagen as “skin scaffolding” that holds the body together.

If your answer is yes to the questions above, collagen supplements may be a solution because you can not only look good but also feel good from the inside!

Please note that the information provided for reference only and you are advised to consult with your physician before embarking on any changes or additions to your diet.

Due to aging, environmental pollution, poor diet and stress, the natural production of collagen in one’s body slows down over time and the quality of collagen declines as well. In particular, collagen declines at a rate of about 1.5% yearly after the age of 25. This is one of the reasons behind wrinkles, age spots, blemishes, sagging skin and weak joints.

Foods high in collagen include shark’s fin, bird’s nest and pig skin.

However, it is not possible for most people to take such food regularly due to cost and high cholesterol. Is there another solution?

The answer: Collagen supplements.

Collagen supplements help to restore lost collagen and reverse gradual cell change. By doing so, skin texture and elasticity improves. They help to plump up fine lines, reduce skin pigmentation, repair damaged skin and deeply hydrate skin from within.

Asami CollagenEX10000

It’s not just the face which will experience a difference. As collagen is one of the most plentiful proteins in the body, supplements also helps in strengthening the body’s entire muscular system, extending to your joints, bones, tendons, gums, teeth, hair, nails, eyes and even blood vessels. By boosting metabolism, collagen supplements also aid in slimming and fighting weight gain.

Are you over 25? Do you currently experience uneven skin tone, wrinkles, pigmentation or blemishes? Is smoking or drinking part of your lifestyle?

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AeDream Bokbunja

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The Pride of World’s Best Gochang Hwangto (Korea) Bokbunja (Black Raspberry)!

Sea Breeze from the west sea and bountiful nature of the red clay land of cultivated mountains!

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It is also excellent for restoring vision and inducing hair growth. A wonderful all-round product suitable for both men and women.

Gochang region (Korea) features the red clay land of cultivated mountains where microelements are rich. To provide nutrients, organic matter and compost are used as fertilizer every early spring. Besides, using the eco-friendly farming methods, Bokbunja are organically cultivated to provide the highest quality products to customers.

Efficacy of Black Raspberry

Gochang Bokbunja is well known for its rich effective ingredients because it grows near west coast with sea wind and grows in the loess which contains rich minerals. Using the only fresh Gochang bokbunja that contains the breath of nature, it has both sweet and sour taste in balance, and its color and flavor is unique that everyone can enjoy it.

Keep the Body Light and Improve Energy

Our Aedream Black Raspberry juice contains 95% Black Raspberry (Gochang origin) and 5% of Oligosaccharide. Nothing else but only Oligosaccharide is added to maintain the fresh flavor and taste.

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Babeskin Sheep Placenta

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olistic Way BABESKIN Sheep Placenta contains extracts equivalent to 20,000 mg of fresh sheep placenta, grape seed extract and grape seed oil. It helps enhance cell renewal and has the ability to promote skin elasticity for healthy, smooth and radiant skin that results in a youthful appearance.

JR Life Sciences Pte Ltd 2 Bukit Batok Street 24, #08-20 Skytech, Singapore 659480 Tel: 64254100

Bausch + Lomb SofLens Daily Disposable Contact Lens

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See Life in High Definition Today!

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iscover life with Bausch & Lomb SofLens® Daily Disposable with High Definition™ Optics, offering you sharp vision, amazing comfort and easy handling.

With the wonders of High Definition™ Optics: • Outstanding Vision in Low Light Conditions • Sharp Details • Enhanced Contrast and Visual Quality • Reduced Halos

Outstanding all-day comfort through ComfortMoist™ Technology – encompassing our unique lens design and innovative packaging solution.

The lens design is exceptionally thin, allowing for a remarkably natural feel on the eye. The slow-release packaging solution creates a cushion of moisture around the lenses – keeping your eyes comfortable all day till the end of the day.

MAVELLO JP101-MX R

DRINK Alkaline Antioxidant Water FOR BETTER HEALTH!

esearch shows numerous sicknesses begin in an overly acidic environment hence maintaining a balanced body pH with alkaline minerals ions is essential.

Alkaline antioxidant water from MAVELLO offers a wide range of benefits including: • Neutralizing uric acids and other acidic wastes • Hydrating faster than normal water.

• Neutralizing free radicals that causes aging and cell mutation • Increasing oxygenation to improve stamina and energy levels.

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MAVELLO JP101-MX uses the latest Japanese technology available together with the finest materials. Its unique mesh electrodes yield superior alkaline antioxidant water.

MAVELLO JP101-MX retails at KEMP TRADING for $1,588 (U.P $1,688). For more information, visit www.kemptrading.com or call 6272 5337.

Drink MAVELLO alkaline antioxidant water today!

Fruity Lite Extra

sugar-free with added Vitamin C and Xylitol

B

acked by Fruity Lite’s resounding success, Huiji has introduced Fruity Lite Extra. Similar to its predecessor, Fruity Lite Extra has a host of amazing health benefits; it helps to aid digestion, “clear” excess oil and expel bodily toxins, ease your bowel movements and maintain freshness of your breath! Fruity Lite Extra is sugar free and contains added vitamin C and xylitol. Now health- and weightconscious youths can enjoy your favourite drink without the fear of consuming too much sugar!

Vitamin C has been favoured for a host of health benefits; it boosts your immune system and Xylitol, a healthy alternative to sugar, is absorbed more slowly than sugar. Therefore it does not contribute to high blood sugar levels!

Huiji Fruity Lite Extra 13g x 10 sachets are available for $7.90 at leading Hypermarkets, Supermarkets and medical halls. For more information on Fruity Lite Extra, please call 6748 2911.

Feel Lighter with Metamucil Fibre is an important part of a healthy diet.

Psyllium, the fiber found in Metamucil, aids in the regularity of one’s digestive system and bowel movement by assisting in natural waste removal.

It also helps to modulate sugar levels after meals and lower cholesterol levels when combined with proper diet and exercise.

The result: You feel lighter and more active!

Available in two flavours (Orange and Wild Berry) at Guardian, Watsons & selected pharmacies.

Garlic You Can Chew In normal circumstances, garlic and pungent would nearly be synonymous.

Original/Honey Black Aging Garlic 150g/pack (Peel)

This is not the case for Aged Black Garlic which is not only naturally sweet, but also delicious and chewy.

This is due to a maturing process which turns the garlic black and mellows its pungency while retaining the health benefits of raw garlic.

A leading brand with many awards in South Korea, Aged Black Garlic is made from 100% Nam-hea Korean garlic and can be cooked or added into salads and sandwiches.

For enquiries, please call 64481339

Black Garlic Pills 600 pills/bottle Black Garlic Extract 45ml/pack

Native Black Garlic Bulbs 2 Bulbs/pack

Reference 414 & 1045 • • • • •

Extra-flat watch Swiss movement Sapphire Crystal Stainless steel case and bracelet Water resistant: 3ATM.