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Vol. 7

Over theMoon with

MoonCakes

Rediscover the pastry that fuels the Mid-Autumn Festival

EATING MEDAN From street food to fresh fruits

DO SOME SEOUL SEARCHING Find the shopping heavens of Seoul underground

MYTHS ON MEE

Separating fact from fiction on Sarawak’s favourite noodles

Food Reviews Travel Tips Hottest Gadgets And much MORE


TEOCHEW RESTAUR ANT

HUAT KEE

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 Website: www.teochewrestaurant.com

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DON & GRILL BISTRO

A Japanese & Western Food Restaurant. Food Lovers Meeting Place 348 Joo Chiat Road Singapore 427597 Tel: 6346 1709 www.dongrillbistro.insing.sg www.singaporefoodweb.com/joochiatzone


September, a month of fairy tales

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MAG Team!

MANAGING DIRECTOR A long, long time ago, the earth had ten suns circling it. Each took its turn to illuminate the earth. One day, all ten suns appeared together and scorched the earth with their heat. The earth was saved by a strong and tyrannical archer, Hou Yi, who succeeded in shooting down nine of the suns. One day, Hou Yi stole the elixir of life from a goddess. However, his beautiful wife Chang Er drank the elixir in order to save the people from her husband’s oppressive rule. After drinking it, she found herself floating and flew to the moon. Hou Yi loved his beautiful wife so much that he did not shoot down the moon. I am sure many, like me, have heard this tale many times over. When we were young, we could believe in it with child-like innocence but as days passed, that, along with things that used to make us happy, was easily forgotten in the midst of the pressures from daily life. This September, we will be welcoming the Mid-Autumn Festival or, as some like to call it, the Mooncake Festival. Besides the Houyi and Chang Er tale, other stories such as the Mooncake uprising revolve around this much loved festival. The symbolic mooncake, however, has taken on a somewhat commercial existence in our pragmatic society with people buying the most expensive or fanciest pastries as gifts to please their clients and parents of loved ones. To me, the real value of this tradition is not how expensive the box of mooncake is but more importantly, who we share it with.

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 Writer: Alex Ngai Email: alexngai@pcl-pub.com Editorial Consultant: Suresh Nair Advertorial Consultant: Chee Eng Contributors: Cheryl Leong & Christopher Leong

ART DIRECTION Angeline Leow

PRINTER PCL Printers (Pte) Ltd Tel: +65 6745 8733 Website: www.pcl.com.sg

PHOTO This year, I have decided to sit down with my parents and children, enjoy traditional mooncakes with tea and share the tales behind this tradition. As adults, we may no longer believe in magic and fairies but that should not stop us from indulging the younger generation with imagination and creativity.

Paul Yap Sze Kiat Martin

ADVERTISING & MARKETING It is easy to forget to be grateful for the simple blessings around us due to our hectic lifestyles. Children will be having their week-long school holiday this September, followed by Children’s Day on 1st October. Make an effort to understand their pure ways of seeing the world. Let them welcome you into their universe and whole-heartedly appreciate it.

Daniel Heng, Media Consultant Mobile: +65 9620 1350 Victor Lim, Account Manager Mobile: +65 9857 1862 Email: vic.lim@pcl-pub.com

Enjoy, because this could just be the missing piece that one needs to feel young again.

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e MAG is a free quarterly 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.

Volume 7

Over theMoon with

MoonCakes

Rediscover the pastry that fuels the Mid-Autumn Festival

EATING MEDAN

Cover by: Hua Ting Restaurant

From street food to fresh fruits

DO SOME SEOUL SEARCHING Find the shopping heavens of Seoul underground

MYTHS ON MEE

Separating fact from fiction on Sarawak’s favourite noodles

Hua Ting’s mooncakes will be on display and available for sampling from 10am to 9.00pm at Orchard Hotel’s Lobby (442 Orchard Road) from now till 22 September 2010. For enquiries and orders, please call Hua Ting at 6739 6577.

Food Reviews Travel Tips Hottest Gadgets And much MORE

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NEWS

‘Little Penang’ of Singapore

THE best of Penang comes to your doorstep at the Penang Buffet from the Princess Terrace Café at Copthorne King’s Hotel. Indulge in perennial favourites such as Penang Char Kway Teow, Penang Laksa, Popiah and Kueh Pai Tee. Or be a little adventurous and try the Pig’s Stomach Soup which is fragrant and peppery, yet light enough for you to go for a second serving. Those with a sweet tooth must visit the dessert stations, where you can find an assortment of Nonya kuehs that are all home-made daily. Make sure you visit the “Ban Chang Kueh” (Peanut Pancake) station serving hot and crispy Peanut Pancake as well as Apong Balik (Banana Pancake) for those who prefer soft pancakes. Count on the team of Penang chefs at the Princess Terrace Café. They will give you the best experience of Penang cuisine all year round. From Resident Chef Loh Hong Chye to newly joined Chef Ah Bin, formerly head chef of Penang’s Victoria Seafood Restaurant, and even the Nonya Kueh Chef, Chef Danny Ooi, these dedicated chefs will make sure you enjoy the most authentic flavours of Penang. Come to “Little Penang” and savour the genuine Penang makan, lah! For reservations, please call 63183168, or email foodbev@copthornekings.com.sg

Harry’s ‘first’ treat:

Pour Your Own Beer Beer believers, rejoice! The Harry’s Group will be bringing beer closer with more cheers with the new DraftMagik™ draft beer management system launched at the flagship Harry’s @ Boat Quay outlet. Harry’s will be the first bar in Asia to feature the DraftMagik™ system, the first and only service of its kind that manages and delivers draft beer to the Point-of-Pour™, allowing customers to pour their own beer and providing an interactive customer experience. This not only saves customers the trouble of trying to gain the attention of the bartenders especially during peak periods, but also gives them the experience of pouring their own beer. With a Harry’s Card in hand, you can get your beer in three easy steps: 1. Swipe the card at the DraftMagik™ terminal 2. Select a beer brand (Harry’s Premium Lager, Heineken, Erdinger or Guinness) 3. Start pouring your own beer! “With DraftMagik™, we would have full draft management control. This includes the taps behind the bar and our new Pour-Your-Own-Beer™ taps. We believe that this unique next generation interactive system will keep customers coming back for more.” Billy McDonald, Chief Operating Officer of Harry’s Group. Harry’s has become one of Singapore’s iconic destinations. In addition to the 36 premium bars, clubs and restaurants run by Harry’s Group, they recently opened their own boutique hotel, The Club at 28 Ann Siang Road.

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NEWS

Food

+Roots =

Singapore Food Festival 2010

When Chinese immigrants came to Singapore so many years ago, they brought with them their cultures, traditions, and most importantly, their food.

Today, most of these traditions have merged with each other to form a sort of unified Chinese culture in Singapore. Identities are blurred, customs forgotten, and dialects unspoken. But the one thing that has remained, is the food. The 17th Singapore Food Festival 2010 drew the spotlight on the specialty dishes of the main Chinese dialect groups in Singapore. Traditional foods from the Cantonese, Hainanese, Hakka, Hokkien and Teochew communities took the centre stage, reflecting our diverse food culture and heritage. Presented by Standard Chartered Bank, the Singapore Food Festival (SFF) 2010 was jointly organised by the Restaurant Association of Singapore and Single Point of Contact Private Limited and supported by the Singapore Tourism Board. “The original Chinese flavours that had pervaded Singapore for over a century was coloured largely by the early south Chinese immigrants,” said Mr K.F. Seetoh, the famous food personality and founder of Makansutra, who is the festival’s food consultant. “They came, mingled with, and adapted the many culinary concepts of other migrants from India, South-east Asia, the Middle East and even from the West.

Minister of Trade and Industry, with a special symbolic steamboat ceremony, the Clarke Quay Food Street featured many well-loved culinary delights.

“They naturally gave their comfort food culture from home and gave rise to a third flavour, the distinct and iconic Singapore taste which came from a sophisticated melding of that heady range of flavours found here.

From the more well-known Chicken Rice and Fried Carrot Cake to the more traditional Hakka Abacus Seeds and Black Bean Cakes, visitors were not only filling their bellies with food, they also tasted the true nature of Chinese heritage in Singapore.

“This year’s Singapore Food Festival is about celebrating not only the vibrant Chinese dialectic flavours that our forebears brought here but also what a newer generation had evolved to today.” The 10-day SFF 2010 kicked off on 16 July with a grand opening of the Clarke Quay Food Street at Read Bridge. The entire length of the bridge was transformed into a food haven offering sumptuous Chinese delicacies from more than 30 food stalls. Formally opened by guest-ofhonour, Mr Lim Hng Kiang,

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The SFF 2010 closed with a bang with the finale, the Singapore Chinese Dialect Heritage Feast. Visitors were treated to a true gastronomic adventure of not one, but five buffet lines that featured the best of Singapore Chinese Dialects food, and every dialect group was well represented. There were Chicken Rice Balls and triangular Xi Guo from the Hainanese, Teochew Braised Duck and Glutinous Rice Kuay, Cantonese Dim Sum, Hokkien Braised Pork Buns and Hakka Yong Tau Fu. What a list! With the emphasis being placed on traditional Chinese Dialect food during the SFF 2010, it is hoped that the younger generation of Singaporean Chinese will learn more about their roots and heritage. After all, with such a succulent line-up of flavours, who wouldn’t want to learn?

9/9/10 4:28:56 PM


A fusion of taste... DON & GRILL BISTRO

A Japanese & Western Food Restaurant. Food Lovers Meeting Place 348 Joo Chiat Road Singapore 427597 Tel: 6346 1709 www.dongrillbistro.insing.sg www.singaporefoodweb.com/joochiatzone


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e e M M y ths o n FEATURES

text: alex ngai

photo: martin

Debunking the myths on one of Sarawak’s best loved noodles

MYTH: The only noodles from Sarawak are kolo mee. FALSE! Although kolo mee is one of the most famous dishes from Sarawak, these egg noodle are not the only noodle from the East Malaysian state. There is another contender, lesser known in Singapore, but equally delicious, called kampua noodles.

MYTH: They look the same, only with different names. FALSE! Look closely, and you will see the marked difference. Kampua noodles are thicker and less curly compared to kolo mee. The reason: It is hand-made and therefore not as curly as the machine-made kolo mee. Even the sauce is different. Kolo mee uses vinegar while traditional kampua noodles come with pork lard and onion oil.

MYTH: Kampua noodles are just a Sarawak version of wanton noodles. FALSE! The original kampua noodles are seasoned with pork lard and onion oil and garnished with spring onions. The inclusion of ingredients such as minced pork, vegetables, char siew (roasted pork) and wanton (meat dumplings) came much later, mostly to satisfy customer requests. The added ingredients may be new, but the essence of the noodles is in the traditional sauce.

MYTH: Good kampua noodles can only be found in Sarawak. FALSE! Earlier this year, a newspaper in Sarawak reported kampua noodles in Sarawak were losing their authenticity. The writer said he found a shop in Singapore that was selling kampua noodles, which tasted more authentic than the ones in Sarawak. He introduced the shop as QQ Noodles.

FACT Kampua noodles, which mean dry plate noodles in the Foochow dialect, are one of the specialties of Sarawak, right alongside kolo noodles. Although similar, kolo noodles originate from Kuching, while Kampua noodles hail from the Sibu district. Created by the Chinese of Foochow dialect, kampua noodles are handmade and softer than their Kuching counterparts and so are able to absorb all the sauce on the plate. Going back 50 years, QQ Noodles keeps the authenticity of their noodles from way back as a street-side stall. Renaming their noodles as QQ noodles reflects how bouncy and soft their 100% hand-made noodles are. Mr Steven Chua, owner of QQ Noodles, strives to recreate the traditional taste from his childhood. A second generation owner, he inherited the family business after his parents retired and brought the signature dish of his hometown to Singapore. There is more to Sarawak than kolo noodles. There are kampua noodles, and they are available right here at QQ Noodles!


50 Years on… The Familiar FRAGRANCE… The Same AUTHENTIC TASTE... From a humble street-stall to a coffeeshop and now, a well-established eatery, QQ Noodle House has come a long way, through more than 50 years and many generations to be precise. Times have advanced, but QQ Noodles’ authentic taste has never changed. Made from the freshest eggs and flour, dripped with fragrant onion oil and spiced up with generous ingredients, QQ Noodles makes the perfect breakfast, lunch, dinner or even supper!

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FEATURES

text: alex ngai

photo: paul yap

Smashingly Good Chicken @

Ayam Penyet N

OTHING beats the original and when it comes to ayam penyet (“ayam” is “chicken” and “penyet” is “to flatten”), you cannot miss Ayam Penyet RIA.

The first restaurant to offer the authentic Surabaya-based chicken-dish, with class Indonesian chefs, there are now four Ayam Penyet RIA outlets for Singaporeans to savour the real taste. This is a class-act Indonesian dish of chicken that is deliberately smashed with a wooden mallet after deep-frying, apparently to loosen the meat from the bone. Sink your teeth into the signature Ayam Penyet and you will know what I mean. The chicken thigh is fried till crispy, and yet the flesh within is wonderfully tender and juicy. Paired with their special chilli which is made from a secret recipe, this

ayam penyet certainly stands out from all the other pretenders out there. Ayam Penyet RIA also serves the “Penyet” series which comes in a wide variety, with prawns, pomfret, catfish, beef, baby squid and even a meatball variant. The latest addition to the menu is sure to delight local palates. After all, have you ever had Soft-shell Crab Penyet? Traditional Indonesian soups like Rawon (Surayabaya Beef Soup), Soto Ayam (Chicken Soto Soup) and Sup Buntut (Oxtail Soup) are must-haves, especially on a rainy day. So, make a date at Ayam Penyet RIA. If you have had the rest, now you should try the best!

THE MOST ORIGINAL AYAM PENYET IN SINGAPORE!

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FEATURES

lon a b A

text: alex ngai

photo: eric

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Luxury in an abalone shell ONE

of the best perks of being a food writer is obviously the food. To write about food, you obviously have to eat it. And when it comes to the job-perks, they do not get much better than fresh, live abalones at Huat Kee Teochew Restaurant. It’s a one-of-a-kind experience to see live abalones right before they are cooked, and it is only possible thanks to Great Southern Waters, Australia’s largest abalone farm. Based in Victoria, the privately-owned fully integrated operation comprises a hatchery, nursery, grow-out and export facility. A grow-out consists of 400 tanks spanning a total of 20,000 square metres, and produces over 150 tonnes of abalone every year.

Anton Krsinich, CEO of Great Southern Waters

Mr Lee Chiang Howe cooking up a storm

Royal Treatment Mr Lee Chiang Howe, owner of Huat Kee Teochew Restaurant, first served the abalones steamed fresh. Drizzled with some garlic sauce and garnished with diced peppers and spring onions, the sweetness of the fresh Jade Tiger Abalones was presented in all its natural goodness. Crunchy and bouncy, the meat yielded flavour with every bite. No abalone meal is ever complete without the traditional braised abalones, and here it is a meal fit for emperors. One bite of the succulent abalone and it ignited a flavour explosion. The sauce that permeated the juicy meat was tasty and savoury, and with every subsequent bite, I gained a little more insight on how royalty dined in ancient China.

Crouching Tiger, Hidden Jade The flagship product is the Jade Tiger Abalone, a farm-bred species that is bred exclusively at Great Southern Waters. Chief Executive Officer Anton Krsinich explains that farm-bred abalones are more popular due to the decline of wild harvesting and they are able to meet the global demand for abalones while maintaining the environmental sustainability of wild abalones. Recipients of the HACCP certification for its Food Safety Plan, Great Southern Waters abalones are raised in a clean, pure and healthy environment while maintaining their responsibility to the environment, resulting in premium Jade Tiger Abalones characterised by the sweet, medium texture of the meat. How do I know this? I ate them!

The meal was built on the solid foundation of authentic Teochew cuisine like Teochew Steamed Fish and Oyster Omelette, punctuated by the luxurious abalone dishes, and polished with a selection of fine wines from Mr Lee’s extensive collection. Surely this qualified as an imperial treasure. Yes, the perks of being a food writer do not come better than this!


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NEWS

Where

Healthy Meets Tasty The biggest revolution of all, however, is hidden from sight. One of the key ingredients is marine collagen, normally sold as expensive skincare supplements. Can you imagine associating the term “wrinkle-free” with a burger? No wonder 70% of R Burger’s clientele in Japan is female! Not to be outdone is Rice Café, which occupies the same shop space as R Burger. Marine collagen, it may not have, but Rice Café makes up for it by using the highest quality ingredients for its Japanese Donburi (rice bowl) dishes. Anyone who is acquainted with Japanese food will be familiar with Donburi dishes. How can anyone revolutionise the same-old Teriyaki Chicken Don or Katsu Don? The answer is in the ingredients. For example, Rice Café recognises the importance of the rice in their dishes. So instead of using the best quality rice you can find in Singapore, they went one step further and imported the best quality rice from Japan!

A food revolution has struck the heart of town. R Burger and Rice Café at Hitachi Towers in Collyer Quay intend to win your heart (and stomach) by offering the burger generation healthy and tasty dishes. And it is no coincidence that the ‘R’ in R Burger stands for Revolution.

The theme at both R Burger and Rice Café is about revolution. Changing the way you think about burgers. Making food healthy and yet tasty. Most of all, using top quality homemade ingredients while keeping prices available.

Yes, when anyone talks about healthy Japanese foods, it is always invariably regarding sushi, sashimi or salads. But R Burger, the first Singaporean outlet for the Japanese franchise, is a far cry from your typical cheeseburger. For one, a white steamed bun is used instead of the usual baked sesame seed buns.

Healthy and tasty burgers that make you look pretty, and the most delicious rice dishes at a low price. Now if that is not revolutionary, I don’t know what is!

Secondly, all the ingredients come straight from a traditional Japanese meal. The signature R Burger, for example, comprises of slices of pickled daikon (white radish) and shiso (perilla) leaves topped with a juicy beef patty.

* R Burger and Rice Café are currently located at Hitachi Towers, #01-02, 16 Collyer Quay.

KIM’S PLACE ranks among the seafood kingpins in town. Famous for their trademark dishes like the X.O. Hokkien Noodles, Steamed Bamboo Clams with Garlic, Claypot Black Pepper Crab, Cheese Crab and Chilli Crab (voted Top 10 Chilli Crabs in Singapore by Epicure magazine), they guarantee to tantalise your tastebuds. Chef Chew makes the biggest difference with over 30 years of experience. Famous for his Lobster Porridge at Hong Leong Live Seafood, he has now returned with his Lobster Porridge and new creation Crab Porridge at the Kim’s Place Ubi Outlet. Made with live lobsters and crabs, this sublime dish is a must-try! New additions to the menu also include Chef Chew’s Assam Fish Head, with his homemade assam chilli sauce that has a perfect mix of spiciness and tanginess, and his Pork Floss Brinjals and Ladyfingers with Dried Shrimps. Come and enjoy the good ‘ole seafood delights at Kim’s Place. A truly delicious menu awaits you!

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FOOD FEATURE

text: alex ngai

photo: hua ting restaurant

Over the moon with

Mooncakes If

you’re not as yet familiar, let me introduce you to mooncakes.

Simply, they are Chinese pastries traditionally eaten during the Mid-Autumn Festival, which is for lunar worship and moon watching. Mooncakes are regarded as an indispensable delicacy on this occasion. They are offered between friends or during family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the three most important Chinese festivals, where the round pastries are eaten, accompanied by Chinese tea and pomelos. Paper lanterns are hung up, or carried, and people sit around admiring the moon. Most scholars agree that the Mid-Autumn Festival began as a celebration of the harvest in Autumn-time, and mooncakes were made as offerings to the Gods to thank them for a bountiful harvest. What most of us do not know, is that mooncakes are not all the same. A brown pastry skin that is soft and chewy, with a moist lotus paste ďŹ lling and salted egg yolks. Sounds familiar?


This mooncake is known to most in Singapore as a traditional mooncake, simply because most other “traditional” mooncakes have fallen by the wayside. Luckily, old stalwarts like Poh Guan Cake House are still around. A bakery with more than 60 years of history, Poh Guan Cake House is situated in the heart of Chinatown and prides itself on the authenticity of the mooncakes. Other than the traditional Cantonese mooncake described above, there is another version of the traditional Cantonese mooncake. Instead of lotus paste and salted egg yolks, the filling is made up of five different types of nuts, chopped coarsely and held together with malt syrup. Known as the Five-Kernel Mooncake, it comprises of walnuts, pumpkin seeds, sesame, peanuts and almonds, with an addition of candied winter melon for flavouring. Although uncommon, the five-kernel mooncake can still be found in some traditional bakeries. The same cannot be said for the traditional Hokkien mooncake. Poh Guan Cake House is one of a handful of bakeries that still produce the Hokkien mooncake, and the numbers are dwindling every year due to a lack of demand.

The pastry skin of the Hokkien Mooncake is more flaky, and it is filled with a mixture of red bean paste, black sesame paste, candied winter melons, peanuts, sesame and almond. More than three times as large as the normal mooncakes, the Hokkien mooncakes are used mostly as offerings for the deities, and it is slowly disappearing from the public eye. The Teochews have their own mooncakes as well, and fortunately, it is still thriving. When Garden Pastry started making Teochew mooncakes 20 years ago, they were probably one of the first in Singapore to do so. Today, over though there are many hotels and bakeries who have joined in to produce this Teochew delicacy, Garden Pastry is still considered one of the best in Singapore. It is their insistence on making everything by hand, and selling only mooncakes that are freshly made on that day itself, that sets them apart. The Teochew mooncake requires much more work compared to the normal mooncakes. Fresh yams must be peeled, steamed, mashed and finally fried in onion oil in order to produce the smoothest yam paste. The pastry skin has to be meticulously folded in order to create the layers similar to puff pastry, and the whole mooncake is shaped like a ball and deep-fried. The result, is a steaming hot, delicately flaking crust pastry filled with perfectly moist yam paste.


Sense of Creativity Mooncakes of today have moved on from the rustic offerings of yesteryears. The most popular mooncakes today are so different, they usually involve no baking at all. The advent of the refrigerator has made it possible for a whole new kind of mooncakes to lay claim to the market, the Snowskin Mooncakes. With a pastry skin made from chilled glutinous rice paste, snowskin mooncakes are abundant in their diversity. Its chilled nature has resulted in a variety of colours and ďŹ llings. The signature snowskin mooncakes from Hua Ting Restaurant at Orchard Hotel consists of Beetroot with Red Wine and Cranberry Paste, Custard with Yolk, and Green Tea Paste with Yolk. The deep red Beetroot mooncake and the soft green colour of the Green Tea mooncake are a testament of how mooncakes have evolved with technology to embrace all manners of fillings and colours.


It is precisely this sense of creativity and adventure that has resulted in Bakerzin’s Divin Durian Mini Snowskin Mooncake, a flavour well loved by Singaporeans. Made with pure D24 durian flesh, each mini snowskin mooncake is covered by a delicate vanilla skin and served frozen. If durians are not your cup of tea, try their Brandied Cherry Truffle Mini Snowskin Mooncake. Filled with whole cherries which have been soaked in brandy and complemented by a rich lotus paste, it is decadence in every mouthful. The popularity of mooncakes as gifts means that bakeries have to come up with elaborate packaging to fit their products. Hua Ting Restaurant’s mooncakes are housed in an intricately designed box with delicate imprints of beautiful pink flowers, while Bakerzin have a specially designed cooler bag to keep your snowskin mooncakes perfectly chilled. While most people have stopped having to bother about a harvest in Autumn, the continued popularity of mooncakes have ensured that the tradition of the MidAutumn Festival has gone from strength to strength. Still, as bakeries continuously adapt their products to cope with the strong commercial demand of mooncakes, we can only hope that the traditional mooncakes do not get lost in the mix. Have a wonderful Mid-Autumn Festival.


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SIGNATURE DISH

text: alex ngai

photo: paul yap

Pig’s Organs Soup

Claypot Live Bull Frog

Using the right ingredients makes a world of difference in whipping up a delicious bowl of Pig’s Organs Soup.

If you don’t know, the thought of eating bull frog may seem very much like an episode out of Fear Factor. If you know, bull frog is a delicacy, tasting very much like chicken.

Cheng Mun Chee Kee has made their name as one of the most authentic makers of Pig’s Organs Soup. With 18 years of experience, they can practically be considered a national heritage! All the organs used are sourced with a strict eye on quality. They are cleaned meticulously before being cooked in a huge pot of broth made from pork stock. It is the broth here that gives Cheng Mun Chee Kee a clear difference. Unlike others who make their stock from boiling pork bones, they use spare ribs with all the meat on, giving their soup an extra sensational touch of sweetness. The slightly peppery soup is great for rainy days, and the pig’s organs are cooked to a perfect al dente texture. To the experienced palate, it is clear that Cheng Mun Chee Kee is the true claimant to authentic pig’s organs soup. They make a difference!

At G7 Sinma Claypot Live Bull Frog, Claypot Bull Frog is a star-dish that has earned local and overseas admirers. The most popular versions are Kung Pao Bull Frog and Bull Frog with Spring Onion. The bull frog is best enjoyed with thick porridge. The Kung Pao Bull Frog dish is a personal delight. The freshness of the meat is firm but easy to bite. The black and shiny sauce prepared with the owner’s secret recipe is not too oily and complements the porridge beautifully. Thick and subtly flavourful with bursts of fresh ginger, the porridge is good enough to be eaten on its own. Each Bull Frog goes for $8 a piece but if you were to order more, you would enjoy the following great deals: 2 pieces - $16 plus 1 piece free 3 pieces - $22 plus 2 pieces free and free porridge 4 pieces - $30 plus 3 pieces free and free porridge

G7 Sinma Claypot Live Bull Frog 161, Geylang Road, #01-01, Singapore 389239 Tel: 68484161

Cheng Mun Chee Kee 24, Foch Road, Singapore 209263

Ayam Buah Keluak

Cooked in a special curry with chicken and various spices, there is no question why this dish is one of the mainstays of Peranakan cuisine.

Talk of buah keluak and you realise why it is cherished in Peranakan and Indonesian cuisine. Highly toxic when it is raw, this fruit from the kepayang tree is boiled, and then buried in ash for forty days to ferment, bringing about an amazing transformation where the pale hard fruit turns black, tar-like, and absolutely delicious. The strong woody aroma may be an acquired taste, but the Peranakans swear by it, and Mama Chin Nonya and Padang Cuisine has created a truly authentic version of Ayam Buah Keluak for lovers of Peranakan food.

The chicken is fall-off-the-bone tender, while the curry is spicy and flavourful, perfect with a bowl of plain rice. The use of buah keluak gives the dish an unmistakable fragrance and a unique taste. Come and try Ayam Buah Keluak, genuinely a true star amongst the wonderful Peranakan and Padang cuisine available at Mama Chin. Mama Chin Nonya Padang Cuisine 19 Kampong Bahru Singapore 169348 Tel: 64231254/5

and 41 Circular Road Singapore 049397 Tel: 65345844

Unlike some places where the meat of the fruit is dug out to make a paste, Mama Chin serves the fruits as it is to keep the rich, earthy taste.

MAMA CHIN Nonya and Padang Cuisine

Food is central to the Peranakan culture which dates back to the 15th century.

Chicken Crab Ball with Bamboo Shoot

Sambal Udang

• Catering Service • Tiffin Carrier Service

The cuisine is a blend of Chinese and Malay cooking using unique herbs and spices.

(Self Collection)

Enquiries Welcome MRT

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At Mama Chin we offer some of the best Peranakan and Padang dishes to showcase this unique fusion in Asian cooking.

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Bull Frog Goodness in a Pot! Almost like a landmark in Geylang, G7 Sinma Claypot Live Bull Frog establishes itself with, of course, its bull frog delicacies and subtly flavourful porridge. Now packed with an array of seafood items on its menu as well, it has become quite the ideal dinner and supper hangout!

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G7 Sinma Live Seafood(1_3).indd 1

正文志记猪什汤大王 CHENG MUN CHEE KEE

The

9/1/10 10:03:38 AM

24 Foch Road, Singapore 209263 Operating Hour: 9am-5am (Closed on Monday) ����: 早上9.00-凌晨5.00 (星期一休息)

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FOODPRINTS

text / photo: collin chee

Exploring

Medan In our previous issue, COLLIN CHEE opened our eyes to the cuisine delights in Medan. From a Chinese seafood restaurant to the Indonesian comfort foods of char kway teow and ‘tok tok’, readers were left salivating at the delicious food on display. Here, we take you to the Chinatown of Medan to savour more of the wonderful street food, and we get juicy on the freshest fruits of Indonesia.

ASIA MEGA MAS This place is known as the Chinatown of Medan, and yet its beginnings were both humble and recent. Started in 1999, Asia Mega Mas began as a meeting place for Indonesian Chinese after their weekly sports sessions. Yearning for some good ole Chinese comfort foods, they started to request for some Chinese cuisine from the local food stalls, as well as entice some famous food stalls from elsewhere to ply their trade at the Asia Mega Mas. Today, Asia Mega Mas is a bustling food street, lined with food stalls and peppered with various roadside vendors. Not only can one get a taste of some local delicacies here, you can find toys and handbags being peddled beside various Indonesian and Chinese curios.

When I first came to Asia Mega Mas two years ago, I was amazed at its similarity to Petaling Street of Kuala Lumpur or the old Chinatown of Singapore. Peddlers shouted lustily as they hawked their wares, the fragrant smell of food was mixed with cigarette smoke and motorcycle exhaust, while diners gobbled up their delicious meals oblivious to their surroundings. It was chaotic, noisy, and possibly unhygienic, yet at the same time it felt so homely and earthy, almost as if I was a child again, mesmerised by the kaleidoscope of sights, sounds and smells.


A MEI’S DUCK BEE HOON This pioneering Duck Bee Hoon stall has been around in Asia Mega Mas ever since its humble beginnings, and business has only got better. Everytime I return to the stall, it always seems to me that there are more and more helpers. Business is so brisk that she even has to rope in her siblings, nieces and her daughter. The herbal taste in her soup is tasty without being overpowering, the duck is so tender that it falls off the bone, and the chilli sauce is simply divine. I have been very careful with chilli sauce in Indonesia, because some of these are so hot that they can easily sear off my tastebuds. A Mei’s chilli sauce, however, has just the right amount of spice that makes me sweat in its heat even while I dip another piece of meat into it.

SATE PADANG ANDESRA This is a satay stall that is very different from what we are used to in Singapore. Another pioneer of Asia Mega Mas, the owner has been selling this Indonesian-style satay for more than 10 years, and even though there are many other satay stalls in the area, the business at Sate Padang Andesra is constantly booming. The biggest difference between Indonesian satay and the satay from Singapore and Malaysia is in the sauce. The Padang sauce used at Andesra has a smooth texture that is similar to the sauce you find in Mee Rebus, and instead of putting chopped peanuts into the sauce, they sprinkle a generous amount of fried shallots on top. The satay is served wrapped in a banana leaf and the sauce is poured on top of it. As with all grilled items, the timing is paramount and this only comes with experience, something that the owner of Andesra has in abundance. Even though I am on a strict diet, I still find myself coming back to this stall every time I am in Medan. After all, the freshly grilled satay is really too good to resist!


LILY IKAN PANGGANG Grilled foods are very popular here at Asia Mega Mas, and none more so than Lily Ikan Panggang. Lily’s reputation runs far and wide, partly due to the freshness of the fishes, and partly due to their homemade sauces. Imagine a street food stall selling grilled fish that has to close early because they are all sold out! As stated earlier, the freshness of the fishes here is one of the biggest drawing points, but the homemade sauce is equally important. Made with onions, dark soy sauce, and some secret ingredients, the sauce caramelises as the fish is grilled, resulting in a slightly charred-looking fish that has a sweet and smoky fragrance. The skin is crispy and the flesh sweet and juicy. Again, I tend to avoid rice as part of my diet, but I sure make up for it by finishing a whole fish every time I visit Lily.

THE FRUITS OF LABOUR There are some countries that are said to be blessed with vast tracts of land, good seasonal weather, and fertile soil that make anything planted in it grow. Countries like Australia, France, and even Brazil have always been known for being thus blessed, and that is why the natural produce from these countries is always highly valued. What is forgotten, however, is that Indonesia is just as blessed with its land. The various spices, fruits and vegetables that come from Indonesia are easily as good as those in any other country. After all, it was one of the reasons why the Dutch came all the way from Europe to colonise Indonesia back in the 19th century! Every time I visit the markets here in Medan, I am always amazed by the freshness of the produce and the quality of the fruits. Mind you, most of these are even grown organically, which is great for somebody like me. Having become very health conscious in my diet, it is always the fruits that catch my eye. And that is why when my family came to visit me in Medan, I jumped at the chance to bring them to a plantation near Medan which is famous for its fruits. The weather in Berastagi is just like that of Genting Highlands and Cameron Highlands of Malaysia, creating perfect conditions for fruits and vegetables. The plantation that we visited was as big as 11 football fields, and there were eight different fruits which they cultivated. It was a banquet of fruits for us, drinking the sweet coconut juice and sampling the succulent tangerines, rambutans and watermelons. Not to forget the King of Fruits, durian.

DURIANS, MEDAN STYLE...... Although the durians are not cultivated as expertly as the Malaysian plantations, they are grown organically and according to season, which means that durians are available only twice a year. So while there are no specific durian species here like the D24, D2, and Mao Shan Wang, you can be assured that every durian you find here is in-season and absolutely delicious. Most importantly, they are much cheaper. It is important, however, for tourists to take note of the seasons, as different fruits are harvested at different times of the year. Sometimes, there is an abundance of rambutans, other times, mangosteens. Fruit lovers will have to make sure that they keep the seasons in mind, and ask for the freshest, in-season fruits when they are in Medan. Be it passion fruits, coconuts, duku, or durians, you are sure to find a fruit that strikes your fancy.


One of the specialties of Medan has to be the mangoes. For some reason, the Medan folks have a passionate love for mangoes, and you can find mango trees growing in the gardens of every house. The surprising thing is how the mangoes are all grown almost in a professional manner. It is amazing how people from all walks of life can share their experiences and techniques in slicing mango saplings and cultivating the mango trees. Because of this, I have taken some tips from my neighbours and planted a small mango tree in my garden! Collin Chee, editor majalah e mag, saat ini tinggal di Medan. Dia ingin mencicipi berbagai jenis makanan di Sumatera, terutama yang terkenal/populer. Pemilik restaurant dan pengiklan yang tertarik untuk mengiklankan di dalam majalah e mag, silakan hubungi dia melalui email; cchee@pcl-pub.com atau hand phone 0819826926

It is now a simple pleasure for me to sit in my garden in the evenings watching my mango tree grow while I sip on a big mug of freshly blended avocado juice laced with chocolate syrup. I wonder how long it will take before I can take a bite of my own mangoes. This is truly one of the simple pleasures in life that I enjoy more than anything.

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NEWS IT’S YESTERDAY ONCE MORE FOR SINGAPORE’S

MANDARIN POP QUEEN WANG LI AT COPTHORNE ORCHID HOTEL Singapore: Boogie down memory lane as Copthorne Orchid Hotel announces the return of Wang Li, a popular singer of the 70s, as Entertainment Manager of Topps Lounge, the first Chinese live music hotel lounge in Singapore! Together with prominent veteran singer Huang Qing Yuan, evergreen songbird Wang Li raised the curtain of Topps Lounge ten years ago. Before the curtain is drawn, catch the Singapore’s King and Queen of Mandarin Pop who will once again bring back favourite tunes of yesteryears to relive our beautiful memories. The two pop icons will be lining up live performances featuring seven well-liked local and overseas evergreen artistes serenading golden oldies every night. Guests can look forward to catchy tunes, refreshing cocktails and delectable bar bites for a perfect unwinding session. Or dance the night away with non-stop entertainment in the nostalgic setting of Topps Lounge! “We are in great anticipation for Wang Li’s return to Copthorne Orchid Hotel. Her colourful background and extensive experience in lounge management will be an asset in delivering the best in entertainment, complemented by a welcoming and comfortable ambience at Topps,” said Richard Teo, General Manager of Copthorne Orchid Hotel Singapore.

Operating Hours:

Daily

Sundays to Thursdays

7:00pm to 1:00am

Fridays, Saturdays and Eve of Public Holidays

7:00pm to 2:00am

Live Performance Hours:

Daily

Sundays to Thursdays (cover charge $10)

8:30pm to 12:30am

Fridays, Saturdays and Eve of Public Holidays (cover charge $15)

8:30pm to 1:30am

Bagi penggemar lagu Mandarin yang ada di Indonesia, jangan lewatkan kesempatan emas ini! Kedua ikon bintang pop, penyanyi veteran Huang Qing Yuan dan penyanyi wanita legendaris sepanjang masa Wang Li akan mengadakan pertunjukan langsung setiap malam berturut-turut di Topps Lounge, Coprthorne Orchid Hotel di Singapura. Jangan lewatkan pertunjukan Raja dan Ratu Pop Mandarin Singapura yang sekali lagi akan membawakan kembali tembang-tembang kesukaan dari tempo dulu untuk menghidupkan kembali kenangan indah kita.

For reservations and information, please call Topps Lounge at 6415 6039 or email maureen.tang@copthorneorchid.com.sg. Please note that all prices are not inclusive of first drink charge and are subject to service charge and prevailing government taxes.

About Wang

Li

Three Mandarin songs made Singapore songbird Wang Li popular in the last century. The same three – A Broken Heart Still As The Water, Tu Chuan Hua (Azalea) and Fragrant Pillow – have made her popular again this century where fans at Tops Lounge want her to sing them almost every night. She successfully launched her first record in 1970 and continued to reign as one of the top singers until 1982 when she stopped singing professionally to manage a series of music lounges. Wang Li is one of Topps Lounge’s opening team and has now returned to boogie down a memory lane!

About Huang

Qing Yuan

Huang Qing Yuan won the top prize in the Mandarin category of Singapore’s first-ever Talentime contest in 1965. A year later, he cut his first record “Emerald Isle In The Moon”, which to this day is still widely sung in karaoke lounges. The title track of his next album, “Man-Li”, topped the charts, earning him the nickname “The Man-Li Singer”. Huang reigned as the King of Singapore’s Mandarin pop scene right through the 1970s. In the early 1990s, he continued to strive further in his singing career by doing several karaoke records. He has since belted out more than 800 songs in his 36 years of stardom. Huang has been performing nightly after 10.30pm at Topps Lounge since its opening in 2000.


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NEWS

Where

Healthy Meets Tasty The biggest revolution of all, however, is hidden from sight. One of the key ingredients is marine collagen, normally sold as expensive skincare supplements. Can you imagine associating the term “wrinkle-free” with a burger? No wonder 70% of R Burger’s clientele in Japan is female! Not to be outdone is Rice Café, which occupies the same shop space as R Burger. Marine collagen, it may not have, but Rice Café makes up for it by using the highest quality ingredients for its Japanese Donburi (rice bowl) dishes. Anyone who is acquainted with Japanese food will be familiar with Donburi dishes. How can anyone revolutionise the same-old Teriyaki Chicken Don or Katsu Don? The answer is in the ingredients. For example, Rice Café recognises the importance of the rice in their dishes. So instead of using the best quality rice you can find in Singapore, they went one step further and imported the best quality rice from Japan!

A food revolution has struck the heart of town. R Burger and Rice Café at Hitachi Towers in Collyer Quay intend to win your heart (and stomach) by offering the burger generation healthy and tasty dishes. And it is no coincidence that the ‘R’ in R Burger stands for Revolution.

The theme at both R Burger and Rice Café is about revolution. Changing the way you think about burgers. Making food healthy and yet tasty. Most of all, using top quality homemade ingredients while keeping prices available.

Yes, when anyone talks about healthy Japanese foods, it is always invariably regarding sushi, sashimi or salads. But R Burger, the first Singaporean outlet for the Japanese franchise, is a far cry from your typical cheeseburger. For one, a white steamed bun is used instead of the usual baked sesame seed buns.

Healthy and tasty burgers that make you look pretty, and the most delicious rice dishes at a low price. Now if that is not revolutionary, I don’t know what is!

Secondly, all the ingredients come straight from a traditional Japanese meal. The signature R Burger, for example, comprises of slices of pickled daikon (white radish) and shiso (perilla) leaves topped with a juicy beef patty.

* R Burger and Rice Café are currently located at Hitachi Towers, #01-02, 16 Collyer Quay.

KIM’S PLACE ranks among the seafood kingpins in town. Famous for their trademark dishes like the X.O. Hokkien Noodles, Steamed Bamboo Clams with Garlic, Claypot Black Pepper Crab, Cheese Crab and Chilli Crab (voted Top 10 Chilli Crabs in Singapore by Epicure magazine), they guarantee to tantalise your tastebuds. Chef Chew makes the biggest difference with over 30 years of experience. Famous for his Lobster Porridge at Hong Leong Live Seafood, he has now returned with his Lobster Porridge and new creation Crab Porridge at the Kim’s Place Ubi Outlet. Made with live lobsters and crabs, this sublime dish is a must-try! New additions to the menu also include Chef Chew’s Assam Fish Head, with his homemade assam chilli sauce that has a perfect mix of spiciness and tanginess, and his Pork Floss Brinjals and Ladyfingers with Dried Shrimps. Come and enjoy the good ‘ole seafood delights at Kim’s Place. A truly delicious menu awaits you!

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TRAVEL TIPS Latest Check-In Services and Destinations from Jetstar!

Check out Jetstar’s More flights, Hong Kong in-town check-in! new destinations with Jetstar! Imagine: It’s midday and you are in Kowloon. Your flight will be departing in three hours and you are carrying your luggage which is about to burst with all your recently purchased Hong Kong bargains. An expensive cab ride or an uncomfortable train ride juggling your luggage in lunch time traffic are your only options. Wouldn’t it be perfect if you can simply drop all your baggage at the MTR station and sashay into the airport without the hustle and bustle? Now, Jetstar passengers departing from Hong Kong to Singapore can check in with ease with new in-town check-in services!

2010 continues to be an exciting year for Jetstar and Singaporeans hungry for low fares to some of the regions’ hottest leisure destinations. In the last six months, Jetstar has started new flights from Singapore to Shantou in China and to Osaka via Taipei. More flights have also been added to Singapore favourites Ho Chi Minh City, Hong Kong and Manila. And more is still to come!

From August, Jetstar has introduced in-town check-in at MTR Airport Express at Hong Kong and Kowloon stations. With the new service, passengers flying with Jetstar can enjoy greater convenience by checking in their baggage and collecting their boarding passes at these MTR stations. This will definitely help save time and hassle of carrying your “victory finds” across the island to the airport! Passengers simply have to check in at the stations on their day of travel at least 90 minutes before their flight departs. This leaves you time and your hands free for last-minute shopping for wife biscuits before heading off to the airport!

From 16 December, Jetstar will be bringing super low fare services direct from Singapore to Melbourne and in March next year, from Singapore to Auckland. These flights will see passengers travel on Jetstar’s A330 fleet for the first time from Singapore. These aircrafts have two classes, StarClass Jetstar’s business class and economy. There is a full range of exciting entertainment and meal options available on these flights.

Jetstar is the first value-based carrier to offer such a service.

To keep up to date with Jetstar’s new routes and special red hot bargains, passionate travellers should sign up to JetMail for special announcements and deals at Jetstar.com.

Visit Jetstar.com or Mtr.com.hk now for more information regarding in-town check-in service!

Kids

Let Your Perform At Club Med This September! Club Med Singapore collaborates for the first time with Kids Performing™ to bring a specially designed holiday for guests and their children at Club Med Bintan Island during the upcoming September school holidays (6 ~ 11 September 2010). Kids Performing™, the premier performing arts school for children in Singapore that develops children in singing, acting, hosting and stage presence, will send a group of trainers to Club Med Bintan Island Resort to conduct a series of holiday workshops for Mini Club Med guests, ages 4 to 10. With no extra costs, Mini Club Med guests are welcomed to participate in the workshops held over a period of 3 days, such as Theatre Day (6 September 2010), Singing Day (7 September 2010) and Dance Day (8 September 2010). Kids can choose to participate in any, or all, of the themed days, and each night they get to present an item during Club Med’s renowned nightly entertainment. These workshops are specially crafted to bring out the latent creativity and artistic flair in children to develop their confidence, nurture their unique X-factor, and coach them into reaching their highest performing potential. In fact, Kids Performing™ had produced talents who performed in various events and concerts for dignitaries, including the 2009 APEC world leaders gala show “Singapore Evening “ at the Esplanade Theater, the launch of the Marina Bay Sands Resorts as well as being casted for various TV and commercial programs. The creative team of Kids Performing™ is also responsible for the INTERNATIONAL KIDS PERFORMING FESTIVAL that brings together quality acts by children and youths from around the world.

3 DAYS OF WORKSHOPS TO GIVE YOUR CHILDREN THE BEST HOLIDAY THIS SEPTEMBER: Theatre Day, 6 September 2010 - Learn improvisation, vocalisation, acting and making of props/ costumes. Singing Day, 7 September 2010 - Learn harmony, improve pitching, basic vocal technique skills, play aural games, learn songs from hit TV series “Glee”. Dance Day, 8 September 2010 - Learn hip hop or basic jazz dance as well as choreography to favourite songs from “High School Musical” and teen pop sensation Justin Bieber. Important notes - All the above workshops are full-day programs from 9.00 a.m. to 9.00 p.m. incorporating the Mini Club Activities. - All participants of each workshop will get an opportunity to present an item on the same night at the Club Med’s evening entertainment! - Only children ages 4 – 11 are eligible to participate in these workshops. - Parents will register their children for the workshops at the Mini-Club in Club Med Bintan Island Resort.

For more information on the workshops, please call 1800 CLUB MED (258 2633) or visit www.clubmed.com.sg.


e

HEALTH

D

text: catherine tan

ancing with weat! S

“I want to lose 5kg.”

Sounds like a New Year resolution?

With three months to the end of another year, you can make a personal promise to stay healthy and fit because it matters most to living an enjoyable life. Yes, the eight-letter word ‘exercise’ often evokes images of gruelling, sweaty workouts that resemble more torture than enjoyment, making it hard for one to stick to a regular fitness regime. But you can make exercise fun if you enjoy the longer-term benefits.

On the Floor, Off the Calories

There are other benefits besides weight loss, muscle toning and improvement in flexibility.

One of the fun ways to feel young, fit and healthy is to dance. There are so many different forms of dances, regardless of age or fitness level.

Dancing helps to relieve stress and improve your social life as you gain greater self-confidence and meet new people through a common interest. Most importantly, it is easy to stick to something when you are enjoying yourself. Time passes easily when you are having fun!

Depending on the type of dance, one will be able to experience varying levels of improvement in cardio health, flexibility and strength. Almost any kind of dancing would work out a sweat though some dances such as hip hop, samba, latin and swing would be faster-paced. Ballet, jazz and pole dance help to develop strength and flexibility while giving an intense cardio workout as well.

Listen to Mr Gary Foo, Artistic Director of En Motion Dance School, which specialises in sexy and energetic Latin street dances such as Salsa, Bachata, Tango and Afrocuban dances:

How long have you been dancing? I’ve been enjoying dancing for about 8 years!

conscious of your personal appearance and that would motivate you to keep yourself looking toned and fit.

What kind of dances do you do? Mainly street Latin dances like salsa, bachata, cha cha, and some forms of African dances such as reggaeton, brazilian samba and afro-cuban rhumba.

How has dancing changed your students? We have students who came with low self-confidence and transformed into confident dancers after one year. They also became more trimmed and toned. They now pay a little more attention to personal grooming and look great as a result!

Why Latin street dances? I fell in love with the vibe and African roots of the music. Many people are not aware but Latin music has roots in African music. The raw passion and energy from the percussions and melody make me want to move! Is Latin street dance a good form of workout? Definitely! This is best for those who do not exercise much. Different dances will provide a slightly different workout. For example, samba and reggaeton are wonderful for calorie burning while salsa and bachata will help to exercise various muscle groups through isolation and general cardio activity. Most importantly, you have fun doing it! Have you personally experienced the effects of dancing on your own health and fitness levels? It has helped me to slim down and become more toned. It makes you more

Dancing helps to improve your reflexes, and most of all, it also allows you to build selfconfidence while presenting opportunities to meet new and fun friends. I am a total beginner! I have two left feet! Can I still dance? It doesn’t matter if you do not have any dance experience! At En Motion, we teach individuals even with zero dance background. We place emphasis on detailed instruction and building strong fundamentals, especially for total beginners. Come, start dancing today!

FREE SALSA TRIAL CLASS Present this voucher for a one-time free Salsa trial class!

Trial classes are available monthly. Pre-registration is required. For schedules and registration, please visit www.dance-en-motion.com. En Motion Dance School 74 Duxton Rd, Level 1, Singapore 089533 Tel: 91597811

w w w . d a n c e - e n - m o t i o n . c o m

Gary Foo


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e

TRAVEL

Shopping with a text: catherine tan

photo: catherine tan

SHOPPING

is usually one of the souls of any tourist-attractive country.

Catering to the crowd, one can easily find shoes, accessories, bags and even household decorations at the end of the stretches. You won’t have to look too hard to find bargains.

You cannot find a more classic example than in Seoul, the capital of South Korea, which has a glittering array to offer when it comes to shopping.

Subway Station: Express Bus Terminal, Line 3, 7 or 9.

As one of the fashion capitals in Asia, Seoul offers a dizzy array of clothing, shoes and bags alike.

What you are likely to find: Clothing, shoes, bags, accessories, cosmetics, household decorations.

South Korea’s cosmetic industry has also earned itself a legion of faithful followers around Asia who cart home bags full of cosmetic products from the numerous cosmetic and skincare brands found easily around the city. The country’s rich history and culture add a colourful touch to the kind of shopping one can do as well.

Nearby attraction: Shinsegae Department Store and Banpo Bridge, also known as Rainbow Fountain for its beautiful fountain displays.

When you mention soul-searching shopping extravaganzas in Seoul, Myeong Dong and Dong Dae Mun easily come to mind. These are probably the most popular value-for-money shopping areas. Popular with tourists, these famous shopping districts are frequented by both foreigners and locals alike. However, if you are one who is looking for a different shopping experience, hoping to find good bargains and shop where locals shop, it may be time to look underground.

Underground Shopping Heaven

Subway travel is a breeze and it is possible to access most parts of the city easily. There are often shops right within the subway stations and some are, in fact, large underground shopping centres where you can find good and interesting bargains. Unlike some shopping districts where one may find repetitive offerings in different shops, it is quite possible to find different products and designs within different shops here. The good part about such shopping centres is that they are directly linked to a subway station which makes them extremely accessible and convenient. They are also linked to other shopping centres and attractions which would make your trip there more eventful. Underground shopping centres can be found in many subway stations such as Gangnam and Jongak. Here are some other underground shopping centres to check out:

Express Bus Terminal (고속터미널)

A cluster of boutiques and shoe stalls greet you the moment you exit the subway gantry floor. However, walk a little further and you will come to see why it is famous for affordable clothing. The sprawling underground shopping centre consists of seemingly endless rows of shops offering affordable but fashionable wear for all ages.

Bupyeong (부평) If you are looking to explore a little further away from the heart of Seoul, Bupyeong would be one place to consider. While this is closer to Incheon, there are express trains (급행, pronounced as gub-heng) on Line 1 that can cut down your travelling time significantly. You will be rewarded with an underground mall that almost resembles a maze as long corridors of shops interweave each other with their colourful wares. Don’t be surprised if you find yourself a little lost after being caught up with the myriad of fashion and cosmetic offerings. Bargaining is possible in some shops, so try your luck! Subway Station: Bupyeong, Line 1. Take note of Express Trains that cut travelling time significantly and take the normal exit instead of the South Exit. What you are likely to find: Clothing, shoes, bags, accessories, cosmetics, electronic products. Nearby attraction: Lotte Mart, shopping centres, movie theatres and karaoke.


SEOUL Dong Dae Mun Underground Shopping Centre (동대문 치하쇼핑센터) With a famous cousin like Dong Dae Mun shopping district, it is little surprise that Dong Dae Mun Underground Shopping Centre has fallen out of the radar for most people. Connected directly to Dong Dae Mun subway station, this small enclosure boasts a gathering of Korean traditional dress shops for those who would like to take a piece of Korean culture home. Exit the underground shopping centre and cross the road over to Cheongye 6-ga Underground Shopping Centre where ladies would love the wide collection of shoes and the guys would be able to find sports shoes and apparels. Indeed, the main Dong Dae Mun shopping district is always overhead for some serious shopping.

Myeong Dong While the underground shopping centre in Myeong Dong may be small, one can find lovely boutiques and nail services here. For Hallyu wave lovers, the CD shops, which are quite a rarity in Seoul, are where you would be able to buy your favourite Korean pop albums and goods. If you have a Korean friend with you, try a visit to the tarot card readers for fun’s sake! Complement your visit with a trip to Namsan Tower overlooking Seoul and supplement your shopping with the bustling Myeong Dong district overhead. Subway Station: Myeong Dong, Line 4. What you are likely to find: CD Shops, tarot card readers, nail services, clothing, shoes, bags, accessories. Nearby attraction: Namsan Myeong Dong shopping district.

Tower,

Subway Station: Dong Dae Mun, Line 1 or 4. What you are likely to find: Korean traditional dress (Hanbok), shoes, bags, household products. Nearby attraction: Dong Dae Mun shopping district.

*


e

GADGETS

The

OLYMPUS PEN

E-P1/P2

– THE CAMERA THAT GOES EVERYWHERE Want

a quality camera without compromising on style? The OLYMPUS PEN E-P1 and E-P2 are the perfect fit for you. Using the Micro Four Thirds System, the OLYMPUS PEN has a mirrorless structure which gives you a compact and lightweight camera that fits conveniently into your little pouch/handbag!

The 4/3-inch, 12.3-megapixel High-Speed Live MOS Sensor and newly developed TruePic V image processing

engine offer high image quality equivalent to conventional SLR cameras. Add in functions like the Art Filters and you can truly unleash your creative photographic expression. Choose from art filters like Grainy Film, Pin Hole and Pop Art for the perfect artistic picture. Need more features? The OLYMPUS PEN has an interchangeable lens system, which means you can fulfill all your photographic needs no matter what they are.

Love the retro design concept of the

OLYMPUS PEN? There’s more for you to love. Choose from a wide variety of colourful and stylish camera cases to give your camera a touch of personality. Options like Green Lizard Leather Skin and Genuine Navy Blue Calf Leather Jacket are sure to make your camera the centre of attention!


e

GADGETS

CASIO EXILIM – Stylish shooting This

issue, we look at some of the hottest gadgets available on the market. Not only are the CASIO EXILIM cameras good to look at, they pack a hefty punch as well. From high-speed burst shooting to combining different moving images, these cameras are guaranteed to look good and work even better. The CASIO EXILIM FH100 hides a high-power wide angle 10X zoom lens in a compact body that is less than 3cm thick. The main feature of this camera is its ultra-high speed burst shooting capability, that takes 9.0 megapixel high-resolution images at an incredible speed of 40 shots per second. This allows the camera to not only take crystal clear photographs, but also record high speed movies at up to 1000 frames per second. That’s faster than the human eye can see!

The CASIO EXILIM H15, Z2000 and Z550 are three camera models that baost a stylish and fashionable design while maintaining your high-

powered photo-taking capabilities. Using the newly developed EXILIM Engine 5.0 and the Premium Auto function, these three cameras allow you to take beautiful pictures with just a press of the shutter button. Furthermore, you can combine different photos of moving objects onto a different still background to create special moving photos using the Dynamic Photo function, putting the power of expression back into your hands.

iPhone 4 – Spicing up the must-have fashion statement of gadgets! With the arrival of the iPhone 4 on Singapore shores, consumers are rushing

not only for the phone but also for the best looking accessories to clothe their prized acquisition. With the much publicised antenna issue for left handers, a good casing is not just a fashion statement, but also a technical necessity!

Mili Power Spring 4 external battery pack Description: One of the world’s first external battery packs that charge and protect your iPhone 4 at the same time, the Mili Power Spring 4 is also the largest capacity battery pack of this design. Available in 1600mah, the Power Spring 4 will be available in Singapore mid September.

Capdase Soft Jacket 2 Xpose Black / White / Blue / Red Distributed by: KJC Technologies Pte Ltd Ultra slim & custom fit, with open-face design for easy operation. Made of durable & flexible material, smooth-to-touch & scratch resistant.

Viva iPad Vercaso Case - Vibrant series Distributed by: KJC Technologies Pte Ltd Features: • Sleek and slim • Open-face design allows unobstructed multi-touch operation • Top quality inner microfiber lining protects against scratching • Custom formed rigid part • Full LCD protection • Excellent accessibility to all buttons • Unique tri-viewing angles for Work, Surf and Play • 7 vibrant colors ( black, white, red, pink, yellow, blue, orange)


4D Bali Volcano

Hot Spring Experience

5D DISCOVER DALAT

HIGHLAND OF VIETNAM

Return Air Ticket 3 nights accomodation with daily breakfast Mt. Batur with Hot Spring / Tanjung Benoa Beach / Turtle Island / Tanah Lot / Ubud / Jimbaran Beach

Return Air Ticket + One way Domestic Ticket 4 Nights Accomodation with daily breakfast

Dep Dates

Ho Chi Minh: City Tour, Shopping at local Market, Melkong Delta Cruise, Famous Water Puppet Show, Special Dinner at Saigon Cruise

OCT 7, 14, 21, 28 NOV 4, 11, 18, 25 DEC 2, 9, 16

zen r Citi 50 o i n e S unt $ Disco

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Dep Dates

1338*

fr$

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Return Air Ticket on China Airlines Taipei / Tainan / Taichung/ Qingjin/ Hsinchu Doremon Stuido / Chinfen/ Sun Moon Lake/ Puli Winery/ Qingin Leisure Farm/ Neiwan Old Street / Night Market Experience the Taiwan’s High Speed Rail

Dep Dates

NOV 26, 28 DEC 04, 12, 24

1188*

fr$

fr$338*

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TAIWAN

3D2N Taipei F&E 4D3N Taipei Shopping & Hotspring 6D5N Taiwan Master Bear Resort

MALAYSIA

fr$138* fr$178*

fr$318*

fr$129* fr$139*

3D2N Penang F&E 3D2N Kota Kinabalu F&E

BALI

fr$278* fr$318*

3D2N Bali Villa Collection 3D2N Wow Bali + 3rd Night Free

fr$228* fr$158*

THAILAND

3D2N Phuket Special (3rd Night Free*) fr$98* 3D2N Bangkok Special (3rd Night Free*) fr$108* 3D Krabi Special (3rd Night Free) fr$148*

6D Hainan Sanya Tour

Highlights: Hainan Tropical Bird World, Wanquan River, Red Detachment of Women, Miao Li Village, Yalong Bay, Luhuitoi Hill Top, NanShan Buddhism Cultural Center, Tianya Haijiao, Wugong Shrine.

fr$198*

5/7D Beijing Tianjin Chengde tour

SuperStar Libra

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3-Night Kuala Lumpur / Penang OR Kuala Lumpur / Langkawi Cruise (Wed) 4-Night Kuala Lumpur / Phuket Cruise (Thurs)

fr$362* + $96 taxes (4 To Go)

Departure: Nov – Dec 2010

Cruise Coach & Coach Cruise Program on Sepang Dep: 20 October 2010

Tiananmen Square, Forbidden City, The National Theater, Great Wall, Ding Ling, Wangfujing Street, Donghuamen Snack Street, Summer Palace, The Temple of Heaven, Arrow Tower, Antique Mall, Acrobatic Show, Bird Nest, Water Cube, Hutong Tour, Summer Resort, Putuozongcheng Temple, Yaxiu Market, Tianjin Food Street, Tianjin

fr$698*

Package Includes: ~ 1N onboard SuperStar Virgo (Full Board) ~ 1N accommodation in Golden Palm Tree Sea Villas & Spa (3 Meals) ~ One way SIN – Sepang coach transfer or vice versa

fr$398*+$44 taxes

8D Winter Harbin+Shenyang+ Changchun+Dalian Shenyang, Dalian, Changchun, Harbin, Jilin, Ice & Snow Festival, St. Sophia Cathedral, Stalin Park, Flood Control Monument Square, Central Avenue, Rime Island, New Century Plaza.

$1088 *

Term & Condition Apply.


'e' MAG  

'e' MAG is distributed at all 7-ELEVEN stores located in Shell Stations, selected prime landed estates and MRT stations.