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Sunday, July 27, 2014

Celebrate joyous reunion this Mid-Autumn Festival with Park Hotel Group as they pay homage to the traditions of festival with two luxurious Mid-Autumn Treasures gift sets paired with Veuve Clicquot Champagne and Bottega Gold Sparkling Wine respectively, as well as twelve mid-autumn gems including five new delectable creations by awarding-winning Park Palace. New flavors include Golden Pumpkin with Mung Beans & Single Yolk, and a whole new line of sparkling snowskin jewels- Imperial Jade & Coconut Truffle, Pearly Lychee & Lychee, Golden Cognac Truffle and Royal Topaz with Nougat & Chocolate Pops. 

These exquisite mooncake selections and gift sets are available for sale from 7 July to 8 Sept 2014.

What a better way then to present these luxurious gold treasure boxes of culinary gems to business associates and loved ones as well as to share unbridled happiness with mooncakes' epicurean desirability, perfectly complemented by sleek packaging, flawlessly blend in harmony to evoke a union of age-old tradition and contemporary elegance.

Park Hotel Group's mooncake packaging is a poignant representation of 'a divine treasure chest of bite-sizes pieces of gastronomic heaven' with perfect compatibility in flavours, design and appeal. The gold hotstamping of lovely peonies have been selected to provide a pleasing and neutral sensory appeal, and to represent good luck and riches. 

With a minimum order of 500 boxes of four mooncakes, customers can personalise the box with a complimentary clear magnetic acrylic with company logo (limited to one colour silk screen).

 Golden Cognac Truffle in Snowskin (New)
Indulge in its ambrosial and aromatic lure as the Golden Cognac Truffle in Snowskin exudes fruity notes from the premium cognac,

 Imperial Jade & Coconut Truffle in Snowskin
Pandan snowskin pairing with a refreshing coconut swirl wrapped within a core of creamy chocolate shell.

 Royal Topaz with Nougat & Chocolate Pops in Snowskin (New)
Fusing both Asian and Western flavours with a burst of playfulness.
Get excited with that delightful crunch that will bring back fond, heartwarming childhood memories. Mooncake lovers will effortlessly be enchanted with the subtle sweetness and texture of the white lotus that blends perfectly with the nougat and crunchy chocolate pops, giving every bite its delicious and healthy crunch.

 Pearly Lychee & Lychee in Snowskin
Primed to be a ladies favorite and a twist on one of the snowskin best seller. Be sure to be tempted with it sweetness and fresh lychees that is chewy with every bites.

 Imperial Mid-Autum Treasures Gift Set with a Veuve Clicquot Champagne (375ml) (Limited edition)
This mooncake gift box set is definitely the best gift to give to your loved one during Mooncake Festival.

 Golden Jade with Duo Nuts (Vegetarian)

 White Lotus Seed Paste with Double Yolk 
These flavorsome treats are created with less sugar and it the perfect panacea for those who are watching their sugar intake but still wish to savour mooncakes the way they should be. with no added preservatives or articificial flavouring, this mooncake is a healthier option to be enjoyed by every member of the family.

Golden Treasures

For more information, kindly visit


Exclusive Promotion for my readers

Until 31 July 2014 
1 August to 8 September 2014
To order and enjoy the discounts, please quote “OnlyWilliam” via email or call 6432 5555 only. 
Collection can be done via Grand Park City Hall, Grand Park Orchard and Park Hotel Clarke Quay. 

25% off total bill and receive a $20nett F&B voucher if you spend $65nett worth of mooncakes or a $40nett F&B voucher if you spend $120nett worth of mooncakes

15% + 5% off total bill and receive a $20nett F&B voucher if you spend $65nett worth of mooncakes or a $40nett F&B voucher if you spend $120nett worth of mooncakes

Terms & Conditions for the vouchers :

a. F&B vouchers are redeemable for dine-in only at Grand Park City Hall (Indulge at Park, Park Palace, The Bar at Coleman, The Deli)

b. These vouchers cannot be combined and only 1 voucher can be used per table.

c. Can be used in conjunction with Indulgence, Park Gold, credit card promotions and other privileges.

c. No minimum spend required for the usage of vouchers

d. This voucher is not exchangeable for cash or in-kind

e. This voucher is only valid with the hotel’s stamp and authorised signature.

Voucher is to be presented before paying the bill

Vouchers are valid till 14 November 2014

Local wanton mee you may have tried a lot right?
What about Thai Wanton Mee?

The recent opened Khun Mee Thai at Bedok Point is a new Thai noodle bar and casual dinning restaurant serving high quality authentic Thai-Chinese street food, using the freshest ingredients sourced direct from Thailand. Khun Mee Thai's menu is inspired by some of the best food in Bangkok, where Thai-Chinese street food features prominently.

Khun Mee Thai is the 1st casual dinning restaurant that seres Ba Mee, the thai version of egg nodles, with it most popular version being similar to Wanton Mee in Singapore. 

 Guey Teow Lui Suan (Thai Style Garden Roll) 

Guey Teow Lui Suan (Garden Roll) are soft rice paper wrappers filled with Thai sausage, pan-roasted peanuts, Thai Sweet Basil and Thai Long-leafed Coriander, enhanced by the vibrance of the special sweet, sour and spicy chili sauce. A typical Thai Taste experience- a contrast of tastes and textures with the fragrance of fresh Thai herbs enhanced by the vibrance of the special chili sauce.

 Ba Mee Kiao, Moo Dang & Kai Tom (Dry/ Soup) 
$5.80 - $8.80

The egg noodle is specially formulated from Thailand. Strongly recommended to try the signature Dried Ba Mee Kiao & Moo Dang, this egg noodles is topped with dumplings and Char Shu that is marinated with  special sauce for 6 - 8 hours and roasted to perfectness. 

To cater to individual preferences, they also provide condiments such as sugar, fish sauce, green chilli & chilli flakes at each table to complement the bowl of goodness.

 Pork dumping in the flavorful soup. The Thai-Chinese coup stock is made by simmering large pork bones with coriander root and pepper for 6-8hours with the addition of white radish.

 Look at the lava egg...

 Kha Moo (Pork Leg)

Khum Aum's grandmother's traditional recipe, the pork leg is marinated for at least 2 hours, and braised for 4-6 hours, no wonder it is so tender. The result can be described as melt in the mouth.

It is also very flavorful.

 Moo Yor Salad (Thai Sausages with Glass Noodles in Spicy Dressing)

This dish can be quite addictive due to the mix of tastes and textures. Moo Yor Salad is a refreshing salad using Thai sausage made of pork and speckled with  crushed black peppercorns, which is commonly used in Thai-Chinese street food dishes.

The Thai Sausuge is mixed with Glass Noodles, Thai Celery, Carrot and Cucumber strips, sliced Onion, Shallots and Mint; crushed chilli and pan-roasted peanuts, all tossed in a zesty Chilli and lime dressing.

 Ba Mee Tom Yam (Tom Yam Egg Noodle with Prawn)

Tom Yam Egg Noodles with prawn.

 Khor Kai Tod (Fried Chicken Joints)

This is a popular snack in Bangkok. Tasty and go well with beers.

 Ba Mee Kang Keaw Wan Gai (Egg Noodles with Green Curry and Chicken)

Ba Mee with fragrant Thai Green Curry and Chicken

 Khao Clook Ga-Pi (Fried Rice with Shrimp Paste)

The fried rice with Shrip Paste is served with a bowl of Thai Sweet Pork Stew, and accompaniments of Crispy Dried Shromps, Julienned Green Mango, Omelette strips, Chinese Sausage, sliced cucumber, Shallots and Chilli Padi.

 Mix the Khao Clook Ga-Pi this way for a contrast of tastes, textures and flavours.

 Khao Neow Mamuang (Mango with sticky rice)

A favorite dessert among lovers of Thai food, Glutinous Rice with Mango, ripe mango served with fresh pandan-inflused glutinous rice, topped with coconut cream.

Very generous portion of the fresh mango.

 Khao Neow Tu-Rean (Durian with Sticky Rice)

For Durian lovers, Khun Mee Thai serves Khao Neow Tu-Rean- Durian with sticky rice. Fresh Durian with pandan infused glutinous rice, topped with coconut cream

Definitely a great dessert to end your meal.

Khun Mee Thai
799 New Upper Changi Road
#02-32/34 Bedok Point
Singapore 467351

Operating hours: 
Mon - Thu: 11:30 am - 9:30 pm
Fri - Sat: 11:30 am - 10:00 pm
Sun: 11:30 am - 9:30 pm

Kitchen close: 
Sun - Thu 2.30 -5pm

Nearest Train Station:

6445 9932

Facebook Page: 

With Singapore's National Day approaching, Crowne Plaza Changi Airport invites dinners to celebrate with them along with local favorites with an extraordinary upgrade!

From 1 to 17 August 2014, Singaporeans may indulge in their favourite local delights with specially imported ingredients and larger portions to celebrate the heritage and culture that Singapore has built. 

Boston Lobster Laksa with Angel Hair
Italian Noodles ($ 28 ++)

Lovers of Laksa and Boston Lobster, this is definitely something you have to give it a try!
Influenced by one of the hotel’s most popular dishes, the chef have substituted traditional thick beehoon with perfectly cooked Angel Hair Italian Noodles and topped it up with juicy Pacific Clams and mouth-watering Boston Lobster for an enthralling delight. 

The broth is truly amazing! Thumb up!

King Crab Hokkien Noodles in Clay
Pot ($ 32 ++)

Originating from the Fujian province of China, the Hokkien Noodles, consisting of yellow noodles and beehoon are tastefully braised in a flavourful stock and garnished with chives, crispy pork belly, baby squid and calamansi. To give it a little finesse, the noodles are served with succulent sea asparagus and luscious Alaskan King Crab in a nostalgic Clay

Wet and moist the way I like my hokkien mee to be!

Satay Marinated Australian Rib Eye
($ 35 ++)

And we all know Satay has always been one of Singaporean local favorites!  The Australian Rib Eye was marinated with Satay spices and grill it to perfection. Serving alongside a medley of root vegetables and a specially concocted peanut gravy, the rib eye has a more flavourful punch with every bite.

Enjoy a complimentary bottle of Tiger Radler

Like all the unique dishes that are in this National Day Promotion, Tiger Radler is a combination of locally produced Tiger Beer and natural lemon juice which creates a refreshing sensation.

You can now enjoy a complimentary bottle of Tiger Radler with every ala carte dish ordered and cheers to the success of Singapore’s past 49 years.

The National Day Special Ala Carte dishes can be enjoyed at Azur or Lobby Lounge. To make a reservation at Azur, please call 6823 5354 or email To contact Lobby Lounge, please call 6823 5367 or email

Visit the Crowne Plaza Dining website for more information:

Wednesday, July 23, 2014

Is taking the IPPT a pain to you?
Then here is a good news to all NSmen!!!

All NSmen should be happy to know that the Individual Physical Proficiency Test (IPPT) for National Servicemen will be reduced from the current five stations to just three: A 2.4km run, sit-ups and push-ups. Which mean the shutter run, pull ups and standing board jump will be removed. I think a lot of people wouldn't mind doing push ups than pull ups. Or maybe that is just me...

I heard the aim of the changes is to get more NSmen to keep healthy as a lifestyle and also to help them pass their test.  We are still not sure when the changes will be implemented. The last time such changes to the IPPT format were made in 1982. 

The new test system will not require NSmen to meet a minimum passing mark for every station, Dr Ng said.There were be more age bands and a new scoring system. Instead of a pass mark for each station, points will be awarded and the combined points from the 3 stations will be used. This way, soldiers can make up through more sit-ups, if they are weak in push-ups and running, or vice versa.

The overall passing mark will remain "about the same as before" for Full-Time NSmen, Regulars and Awards, while some adjustments will be made based on past data for NSmen according to what was reported.

I'm looking forward for the new changes and I believed with this scoring system, more people will be able to pass their IPPT.

More details will be released by Chief of Army Perry Lim on Thursday.