Spice Odyssey

This is my final project to showcase the progress we have learned for the past 16mth

Our group's project theme is health and beauty and we decided a sub theme, Zen. The idea is to simplify on decor yet looks classy and elegant, with feel...

Oh well, even bring out buddha statue from home hahhahaha...

As for the food, It is also looks simplified yet complicated.

(Appetizer) Yin Yang Herbal Chicken soup with Silken Tofu

The came simply from herbal chicken soup with black chicken where it is commonly consumed as nourishment for good health. With my team member Clavin who have many years of experience in Chinese cuisine, we developed this. Herbal soup, we did double boil method to control the strength of herbs and bitterness. Sausage was made with technique i learn from Fullerton. We both agree to rehydrate the wolfberry instead of cooking the wolfberry to retain nutrient and prevent the soup turn slightly sour and bitter. Dou hua was homemade on the day itself with strong soya milk. I would have never though dou hua will go well with herbal soup till I really tried this combination. Sounds weird but seriously the flavour proves otherwise.

(Entree) Pepes Ayam with Ketupat Nasi and Serondeng

My team member Lulu is your typical sweet little Indonesian country girl. But she really got some skills up her sleeve. Tender chicken breast cooked in high nutrition blend of spices and coconut water (not coconut cream). Power packed flavour, high in nutrition and dietary fiber.

(Pre-Desset) Lemongrass Citron Gelee with Basil Seed

I wanna do a palate cleanser due to the fact our dishes are pretty strong and desserts are pretty lite in flavour. Made with lemon juice, lemon zest, lemongrass, sugar and "Ai Yu" compound. Vitamin C and antioxidant.

(Hot Dessert) Choux with pineapple compote and fresh green apple

The masterpiece of Sofia and Irene. Choux was made with olive oil instead of butter to give it a cruncher texture and lower saturated fat. Spices was incorporated into the pineapple compote to give it a boost of flavour and add depth. An apple a day keep the doctor away :)

(Cold dessert) Sakura Ice-Cream

Weird looking and uniquely tasting. Hahaha...


This project is actually like a competition simulation where the process of developing a dish from idea in mind into paper then finally into something edible. Well documented R&D, recipe testing and the final showdown with an intense schedule. Really amazing. Will i do it again? probably NEVER! Ahahahaha!

Holy Cow....

I didn't know about this until my friend told me...

Biz Wellness: Inspirational Series Part II – Wilson Ang

September 7, 2010 No Comments

“Losing weight is not easy but it is not hard either. It all depends how much you really want it.”

Wilson Ang has lost 50 kilograms since he first made the decision to lose weight. His weight was at a hefty 150 kilograms when he got called up for National Service. At that time, he knew that something was not right as even walking up the stairs proved to be a challenge.

To Wilson, the simplest form of exercise was jogging. He started jogging to lose weight, shaving off a kilogram at a time. A week before he enlisted in the Army, Wilson weighed 130 kilograms – losing 20 kilograms by walking and jogging consistently for a few months.

In the army, he lost even more weight. However, Wilson’s weight loss soon came to a plateau and he did not lose any weight for a few months. After joining the SAFRA Mount Faber Running Club, Wilson managed to rekindle his motivation to lose weight.

Now weighing at 100 kilograms, Wilson managed to complete the Singapore SAFRA Bay Run (SSBR) & Army Half Marathon (AHM) 2009 in an astonishing personal best of 2 hours and 25 minutes.

1) When did you first decide to lose weight and lead a healthier lifestyle?

I have always wanted to lose weight but I never knew how to start. Then, before enlisting into the army, I went for a medical check-up. The medical officer presented me with two choices: I could lose weight, or I could be fat for the rest of my life. Naturally, I chose to lose weight. I was eventually placed in PES BP.

(Editor’s note: PES (physical employment status) BP is a medical status code applicable only to obese recruits which means he is fit to render full basic military service for 26 weeks for Singapore’s National Service).

2) How did training for the SSBR & AHM help you achieve your weight loss goals?

To train for the SSBR & AHM, all I had to do was to keep running. The more I ran, the further I ran, and therefore the longer I exercised. This helped me burn off the fats in my body. I believe that exercise is the key to weight loss.

3) How did you regain your confidence when your weight loss reached a plateau?

Before June 2009, I trained alone most of the time. But back then, I did not have any idea how to run properly. That was, until I decided to join the Safra Mount Faber running club after my operationally-ready date (ORD) (or completion of the National Service stint). I joined them for free interval training. Initially the Mount Faber hill was a nightmare to run, but now it’s an exciting training ground for me. It was only until I could catch up with the slowest runner in the club that I realised I could run 10km in 55 minutes. My previous timing for a 10km is 1 hour and 20 minutes. Although I was not losing any weight, the fact that I was improving on my running time was sufficient enough for me to regain my confidence.

4) Being a food lover and a chef, do you avoid eating certain kinds of food to lose weight?

As a food lover, I do not restrict the type of food I eat. However, I eat everything in moderation. Being a chef, and a nutritionist at the same time, gave me a better idea on how to plan my diet according to my activity level.

5) What does your meal plan look like on a typical day?

Breakfast is essential. I usually have congee with meat or fish. As for lunch, I have the staff meal at my workplace where I will have two portions of vegetables and one portion of meat. I also take some fruits during lunchtime; apple is my favourite. But due to the fact I only have time to run during shifts, I try not to eat too much during lunch.

After my run, I will have some fruits and hydrate myself really well with water. As for dinner, I would take the staff meal too – but I will go low on carbohydrates if I’m not doing any night run or weight training.

6) A time of 2 hours and 15 seconds for 21km is a great feat to accomplish. How did you train for the SSBR & AHM 2010?

I am really busy with school and work attachments right now, so all I can do is to run or swim during shifts on my working day.

7) Do you intend on breaking your own record this year? If yes, by how many seconds/ minutes?

Due to the lack of training this year, I don’t expect to break my previous record of 2 hours 15 minutes. Nonetheless, I am aiming to do it less than 2 hours and 30 minutes.

Original Post



and also...

Learning new stuff Everyday!

Pluot - 75% Plum, 25% Apricot

Peacherine - 50% Peach, 50% Nectarine

Aprium - 75% Apricot, 25% Plum

Hua Nam Restaurant 华南菜馆 A Nostalgic Place To Dine....

Initially wanted to go for prata late dinner but the dim sum looks good and looks very inviting so we decided to try this stall instead.

From the outside it looks very old school.

Even the Dim Sum were those few simple old school type.

Something not very common in Singapore anymore, a "Ma Ti Gao" Waterchestnut Cake.

Assorted Puff Pastries and "Lo mai kai"

A retro selection of menu.

Really simple decor, i think it hadn't changed for ages...

One of the most awesome beef horfun i had. The horfun was cook till fragrant with ample amount of wokhei every bite. Sauce was not very salty with nice consistency and flavour. Beef was very tender. Whats best? The plate it was served in is also very retro!

"Hei Zhou" Every place i go i love to try this dish because i think my grandma and mum make the best in Singapore. This was definitely decent but the flavour of the spices a little too strong, masking the natural flavour of the meat inside.






The Dim Sum was all pretty simple. Mainly consist of pork, chicken and prawns. Different ratio, different seasoning. But still after a few u can find similarity in some of them.

Food Rating: 6/10. This place is not the middle to high end restaurant u are looking for. The food quality seriously is just average. However i'll still be back for supper.

Service: The boss and lady was warm and friendly. I ask the boss how come the "Siu mai" sold out so quickly, he went to make some and steam... It was 11pm already! They just go all out for the customers! Love them :)

Value: Each dimsum is priced at $2 while a simple horfun is price at $4. Very decent price i must say. Eating alone or in big group should spend aroun $10-20 to truly enjoy the food and ambiance here... (However i feel the indoor seating might be a little too warm for most people so grab the outdoor seating if you can manage to secure any...)

Address:
244F Upper Thomson Road
Thomson Garden Estate
Singapore

Opening Hours:

This place close at 11:45pm, new place for supper :)

Telephone: 6453 3645