Last Post of the Year

It's time to bid farewell to 2009 and say welcome to 2010. Although I usually abhor the passing of time - it flies too fast - and I yearn for the clock to turn back, I must say 2009 was a very long and somewhat depressing time. It all seems like a blur now but earlier in the year, when business was slow and rent too high, everything was bleak, gloomy and seemingly hopeless. Stock markets were bad, inflation abound, and yup, the office phone hardly rang. Add to that my list of personal problems and an Armageddon would have been merciful.

And so here I am on the last day of the year, feeling pensive. 2010 marks the start of a new decade! It seemed just yesterday that I was flying home from a holiday in UK and partaking in the Countdown to 2000 festivities along Orchard Road. It has been an eventful and fantastic 10 years. I can't say I'm regretting or anything like that, and I'm not one to look back and lament. I firmly believe in looking forward and as apprehensive or reluctant that I am, I can confidently say 2010 couldn't be any worse than 2009 was.

Here are some things I potentially can look forward to:
1. New office premises (?!)
2. A longer holiday, one that requires a longer than 7 hour flight
3. More business (!?)
4. Unexpected surprises, hopefully pleasant ones
5. More people knowing Cardblanche

And I gave up making resolutions a long time ago, but here are some I think I should try to attain:
1. Regular workout and gym sessions (at least 3 times a week)
2. More adventures and experiments in the kitchen
3. Improve my dessert skills
4. Meet and know more people
5. Increase awareness of Cardblanche

Happy New Year! And may all your dreams be fulfilled in the coming months!

Using a percolator

I've never used a percolator to make coffee before, and decided I should take pictures. Basically, I find it a novel and fun concept to be able to make espresso with a tiny contraption, and whilst it doesn't taste as fantastic as a cuppa brewed from a machine, it beats 3-in-1 coffees hands down.

Here goes:


1. Fill the percolator with water and tightly pack in espresso powder. (I used Illy-yums!) Put it over a small flame.


2. Heat up some milk if you take your espresso milky. I don't have a steamer to make "steamed milk" or froth up cappucino, so this will have to do.


3. Add in a drizzle of honey/maple syrup. I'm trying to find hazelnut syrup but it's very tough.


4. When the water in the percolator starts boiling, switch off the flame and let it stand until all the coffee appears on the top portion. Pour it into the cup, add the milk and syrup and voila, an easy, fuss-free, home-made cuppa espresso.

Ippudo SG

Ippudo has finally arrived on the shores of Singapore. Braving the long queues and hordes in Orchard Road, I made Kimmy accompany me on an excursion to taste Ippudo Singapore.

Of course I thought we were being smart by reaching the eatery at 1130am. But Singaporeans think alike, and there was a long queue already. That's ok, I was expecting to wait. The wait turned into a 50 minute long torture as I was submitted to incessant chatter by 5 executives in the line behind me complaining about anything and everything, and especially Ippudo. I dunno why they were talking so loudly, and it was so disturbing I couldn't hear my thoughts or write coherent updates on Facebook.

Eventually we got a seat in this ramen joint that's a bit too chi-chi for liking. I don't think a ramen joint needs pretty (and massive) chandeliers and fancy wall decor. They probably just need to add condiments on the table. I was looking for my shoyu, chilli oil, chilli flakes, sesame seeds, garlic, garlic press, ginger slices, pickled vegetables, pepper, etc, etc but it was a big bare table, very utilitarian, shared with other patrons. Kimmy said Ippudo gives or sells this wonderful tao gey (bean sprouts) dish but it wasn't on the menu. What was on it, thankfully, is the gyoza (dumplings), which is quite possibly the best gyoza I've ever eaten. They are miniscule, but full of flavour.

Everything aside, most importantly, the broth lives up to its name. The Shiomaru and Akamaru were both delicious, hearty and full-flavoured. The tamago (egg) was overcooked though. Methinks it was perfect to begin with, but ended up being cooked thoroughly in hot broth. Ippudo should really look into perfecting their onsen-tamago. In the meantime, DO NOT order the egg with your ramen, save that $2!

Final verdict: Delicious but rather expensive at nearly $50 for 2 persons (just for ramen?!). If you love Hakata-style ramen, Ippudo will be worth your wait. Here are some pictures of Ippudo in Singapore and Tokyo.


Delicious gyoza.


Akamaru ramen, pork-flavoured soup with miso paste and garlic oil.


Shiomaru ramen, pork-based soup.


Ippudo SG's fancy decor.


Shiomaru in Tokyo, see any differences?


Ippudo store in Ebisu, Tokyo.

Fa La La Sale - Everything must go!

Due to the ridiculous cheap prices some stores are selling their accessories now, as well as my waned interest in making little pieces, I have slashed prices on everything at Aglaia Accessories...So please, help me get rid of them, or to put it nicely, please take them off me and put them to good use. And if you take a photo of yourself wearing one of the pieces and email that to me, I might send you a surprise freebie as a gesture of appreciation. :)

Click now and Snap away!

Help the elves clear their shelves!

FA LA LA Sale!
Tis the season to be jolly! Fa la la la la la la la la.
Deck the halls and stuff the stockings! Fa la la la la la la la la.
50% off everything* and free postage if you buy 5 items or more.
Go to Aglaia Accessories now! Fa la la la la la la la la.

* except name necklaces

I love my family

I love my family, my extended family with uncles, aunties, cousins, gong gong, po po, and their domestic helpers. When I was younger, I used to grudgingly tag along for Sunday lunches. I loved to eat the food my granddad cooked, but the house was always so noisy, with the TV at top volume, and everyone shouting to get themselves heard. When siblings get together, they try to out-talk each other, so imagine a small 4-room flat with the echoes of loud loud Hainanese!

Years passed and I have grown to understand the relationships and behaviour of everyone in the family. There are still things that irritate me (like pieces of rice on the floor that stick to my socks) but overall, it's the whole fun of enjoying the closeness of the family unit that I appreciate now.

Thank you God for blessing my family all this time.