Review: Zheng Yuan Wei 蒸原味 @ Katong Square

One of the interesting restaurant that opened at the newly refurbished Katong Square - Zheng Yuan Wei. They specialised in steampot, which retains the original flavours of the ingredients and making it a much healthier choice. Steampot originates from Guangdong and is very popular in Hong Kong and Taiwan right now. You can even find the steampot pot being sold in supermarkets!

We went there as a party of five and ordered their set menu for 4, a Boston lobster, a plate of pork belly and a pot of tea. The total damage was just slightly less than $300. The set menu of 4 comes with vegetables (lotus root, corn, pumpkin and sweet potato), one whole fish, scallops, clams, mussels, oysters, prawns, flower crab (it was out of stock so they replaced with a mud crab which I think is better) and rice grains. The seafood were all 'live' seafood.

The rice was first put into the bottom of the pot to be transformed into a porridge and eaten at the end of the meal. The idea is for the condensed steam to stream down to the bottom of the pot, and together with the juices from the seafood, forms a hearty porridge.

The staff will put the seafood one at a time on the steamer and set the timer for you. Each item usually takes about 3 to 5 minutes before it is ready to be eaten.

The seafood were all fresh and firm, but only the lobster, clams and prawns require minimal seasoning. The other seafood will be better off if you make your own dip (included as part of your meal) to accompany it. Special mention goes to the fish (deboned) which made even a non-fish lover like me fell in love with it. The crab's flesh was also really sweet and I would recommend it over the flower crab if given the choice.

Once you are done with all the ingredients, the staff will start to mix the porridge for you. By this time, the rice grains have become the consistency of a Cantonese porridge. Spring onion, an egg and fried onions are then added to the mix. Do not expect it to be a rich seafood porridge, rather it is a homely porridge with a tinge of the sea. You can add in a bit of soya sauce if you find it too bland, but I actually enjoyed it with just a dash of pepper. This finale dish will definitely satisfy the elderly who prefer something lighter.

It was generally a good dining experience and everyone enjoyed the food. It would be even better if they can have a variety of set menu or make it more customisable.

Review: Chicken Hotpot 鸡公煲

Today is my fourth time at Chicken Hotpot, so you know it's good! If you like steamboat and ma la xiang guo, this is the dish for you. They have a simple menu with 4 types of pot: chicken (their signature), beef, prawn and fish. I have tried both the chicken and prawn pots before, generally preferring the chicken, although the prawns they provided are easy to eat (partly de-shelled) and quite big.

Their signature chicken pot is heavy on the spices and you get to choose your level of spiciness. Bear in mind it can get quite spicy so if you are not good at spicy food, just go for mild. The chicken (bone-in) are chopped into chunky pieces and simmered in the thick spiced gravy. If your gravy runs low, the staff will pour in some chicken stock for you, which is more suitable to be drank rather than the thick gravy.

Recently they also have a promotion item which is my all-time favourite, the chicken and pork tripe pot. This is strongly recommended by me and I feel is more to Singaporeans palate. In fact, when I first tried Chicken Pot, I had their significant chicken version and prawn version and wasn't that impressed. This chicken and pork tripe version made me came back 2 more times!

If you like peppery bak kut teh, please choose this version and you won't regret. It can be a bit too peppery at first taste, but as you add in more ingredients, it gives the soup base more flavour and take away some of the peppery taste. Similar to the other version, you can get a refill when the stock runs low. The soup is really tasty and comforting especially on a rainy day. A chicken and pork tripe pot comes with chicken pieces and chunky pork tripe pieces.

The best way to enjoy Chicken Pot is not to over order the main pot, but select the additional ingredients. For 2 pax, I would just order a small pot then choose some of the ingredients from their fridge (self service). Their steamboat ingredients are all nicely displayed and wrapped up in the fridge and the pricing is differentiated by the colour of the plates.

I recommend ordering the prawn/cuttlefish paste which comes in an 'icing bag'. You will have to ask the staff to cut a hole at the tip when you are ready to it. Their cuttlefish balls also go well with the chicken and pork trip pot. Other ingredients available include vegetables, fish paste, pork belly with enoki, mushrooms, noodles, sliced fish, sliced meat etc.

Lastly, a shout out to the manager (short-haired lady) at the Bedok Point branch who always has a smile on her face and provided very attentive service. There was once we ordered a plate of enoki mushrooms and had already eaten more than half of it. The manager suddenly came over with another plate of enoki mushrooms and said she realised the staff had under-weighed the entire batch, so she gave us another plate. Honest shops like this are really hard to come by nowadays so it was a pleasant feeling even though she could have ignored it as we couldn't tell we were shortchanged. 

Singapore Restaurant Week, October 2016: Umi + Vino @ Emporium Shohukin

The last restaurant week, we went to another one of Emporium Shokuhin's establishment, Takujo Fine Dining. The experience back then was enjoyable and worthy of visiting during the restaurant week. This time round, we decided to try Umi + Vino, a modern seafood joint that is part of Emporium Shokuhin.

The 3-course dinner give diners a choice of asian prawn stew or french oysters as a starter, a la plancha sampling platter or braised wagyu beef as a main, and a chocolate cake for the dessert. We got around to try each dish on the restaurant week menu.

I had read good reviews of their asian prawn stew, and true to that, it turned out good. The grilled prawns were served in a lemongrass-infused broth and with toasted bread. The highlight of this dish was the broth, which was full of flavour without over-killing the taste of the prawns.

On the other hand, the oysters were well, decent oysters. It was most definitely fresh, but the accompanying raspberry shallot vinaigrette did nothing much to it.

I was looking forward to my main course, the a la plancha sampling platter, which is essentially a mix of grilled seafood. It came with half a lobster, squid, prawns and a piece of rice cake. The prawns were cooked the same way as in the asian prawn stew - grilled and lightly seasoned. The lobster was of a decent size and they even extracted the claw meat from it's shell for you! The squid and rice cake were my favourite. I have a soft spot for squid, especially when it's grilled and lightly seasoned. The rice cake was like a MOS burger rice burger patty but with even better seasoning. It might come across as oily for some, but I thought it was a pretty good twist to plain old rice. The accompanying ginger shoyu sauce was not necessary at all and savouring the seafood on its own is more than enough. 

The portion of  braised wagyu beef was quite big, suitable for guys. However, it was too oily and rich for my liking.

Last but not least, the chocolate cake was of a certain quality, and not just a filler to the set meal. I was surprised that the cake was comparable to those found in specialised bakery shops. It wasn't a rich chocolate cake. The layers of chocolate sponge, whipped cream, liquer, nuts and chocolate mousse made it a light and enjoyable end to the meal.

Review: Grilled Scallops over at Unkai Japanese Cuisine

Grilled scallops (Hotate Tobiko) at $15 for half dozen, the only item I ordered at Unkai. They also sell raw oysters, sake sashimi and chilled/grilled crabs.

At $2.50 per piece, it was a good indulgence. Scallops were juicy with a pleasant torched taste.

51 Old Airport Road

#01-88/89 Old Airport Road Food Centre
Singapore 390051

Review: Yong He Bak Chor Seafood Noodles

Tucked away in one corner of the coffeeshop, one might just missed it despite its bright and attractively taken display photos. Yong He bak chor seafood noodles is a relatively new stall in this old neighbourhood, but the description of their menu excites me.

I love my bak chor mee and I love seafood so this definitely attracts me. Their menu is simple with only 4 main course options. I always order their signature seafood bak chor mee ($5) while my mum likes to upgrade to the large prawn bak chor mee ($12).

This is what you get for their basic $5.50 seafood bak chor mee. A sweet prawn, some clams (they called it lala), braised mushrooms, braised pork, minced pork, sliced abalone, a scallop and lettuce.

While it has the usual bak chor mee ingredients, the slightly pricier price point can be justified by the seafood items. The prawn was sweet and fresh enough to suck the umami goodness from its head. Beware of the excessive pork lard if you are health conscious or not a fan of that. The only downside to this rendition of bak chor mee is the strip of braised pork which has been braised till black and dry. It is like eating a piece of bakkwa. They could have just used the normal poached sliced pork.

My mum's large prawn version. She claimed they were sea prawns and very good.

The shop is located at the coffeeshop just opposite Temasek Junior College. The coffeeshop also has a very interesting stall selling sandwiches and salad. Shall give it a try next time!

Address

Blk 18 Bedok South Road, 

Singapore 460018

Review: Ah Hua Kelong (The Bedok Marketplace)... from kelong to table top

As a huge fan of seafood, Ah Hua Kelong was high up on my must-try list when I first heard about it. I was pleased to know they had an outlet at The Bedok Marketplace in Simpang Bedok, which was a place I frequent. Their seafood are local, live and fresh from their kelong, grilled to perfection at their stall.

I got to say that after my first trip to Ah Hua Kelong, a second trip followed shortly. I have tried them twice and now I can give a partial verdict, i think. Staff was friendly and helpful, showing and explaining what are the items available that day. The two times I went, I ended up ordering sets that are not on the menu based on their recommendation.

My opinion of Ah Hua Kelong's seafood is that it is fresh and very briny. The molluscs were extremely briny, not sure if that's a good or bad thing, but I don't really mind. I must say the mussels were a big surprise. I tend to avoid mussels at buffet because they are kind of tough and has a cheaper taste as compared to oysters. Ah Hua Kelong's mussels were super soft and juicy. I didn't feel sick even after eating a number of them. They really changed my opinion of mussels.

The XXL clams were nothing noteworthy except for their size. We asked for the lalas to be cooked 'well-done'. These were huge and I cannot imagine myself eating it slightly blanched like the kind in laksa. The lalas were kind of tough and chewy maybe because of the doneness. 

Next up we had the prawns and scallops. The scallops are must-try! I love the sweetness of the scallops paired with the crispy shallots. The prawns were nothing to shout about, but enjoyable when paired with the thick black soy sauce with chilli padi.

The grilled sea bass was the last to arrive. During my first trip to Ah Hua Kelong, the fish was the star of the meal because of the soft and sweet fish, charcoal-grilled to perfection. There was no unpleasant odour or fishy smell from the fish. The chinchalok condiments goes very well with the fish and helps to cleanse the palate.

We paid $89 for the above items which is a new set currently not found on their menu. The staff said it was meant for 3-4 pax but even a small eater like me could easily finish half of the seafood. I would say at most 3 pax for this set if you add on rice for each person.

If it is your first time, you might want to go for their various set, but if you would like to save space to try out the other stalls' offerings, I recommend the mussels, scallops and sea bass!

How to get there by MRT

- Alight at Tanah Merah MRT

- Walk towards Katong Flower Shop

- Cut across the playground/park to Upper Bedok Road

- Walk along Bedok Road to Jln Chempaka Kuning

Review: Aura (Restaurant Week 2015)

Aura was my second restaurant week meal. After a disappointing first meal at Sabio by the Sea, I wasn't expecting much.

We went for the lunch, and being one of the first few to visit the National Gallery before it officially opens, it was a nice visit. The restaurant two floors, one for their main restaurant, and the other for their bar. Both have a nice view overlooking the padang.

Appetizer was scallop crudo with truffle. It was too delicious, with the scallops and truffle complementing each other very well. I truly enjoyed this dish found myself craving for more.

Next comes the whole wheat stracci with duck and foie gras. Another appetizer?! It was a heavy dish but enjoyable. Reminded me of the Chinese dish of noodles with duck in hoisin sauce.

For the main course we had a choice of the black cod or beef sirloin. I chose the sirloin which was a clear option for me before the meal. However, after the heavy stracci dish, I was feeling quite full and longed for the black cod instead. Thankfully the portion of the beef sirloin was just nice. Nicely seared on the outside and still pink and juicy on the inside. A respectable sirloin, just not entirely wow.

After the sirloin, I was certainly not looking forward to the profiteroles dessert because I was already 90% full. It came looking pretty with each colour representing one of the 3 flavours: strawberry, pistachio and chocolate. Surprisingly the little dots of berry sauce on the plates were very appetite-inducing and I managed to taste the profiteroles. My order of preference: pistachio > strawberry > chocolate. I really like the pistachio which was more distinctive.

All in all it was a good meal and I would certainly recommend checking out Aura.

Review: Air+ Smart Mask

With the haze condition seemingly getting no better, I bought another mask after reading about it on their website. Despite me already having a big box of 3M N95 mask, I still went ahead to purchase the Air+ Smart Mask for about S$37. I am asthmatic so I do invest a bit in ensuring I breathe in 'good' air.

The normal N95 masks are effective in blocking out most of the pollutants but they are uncomfortable to wear. In our weather conditions, prolonged wearing makes the enclosed area humid and stuffy. The Air+ Smart Mask aims to solve this problem by having a small ventilator attached to the mask. It's not going to be like an air-conditioner, but it will push out the carbon dioxide and ensure better air circulation without compromising on the air you breathe in. What I also like about this mask is that it is made in Singapore! It comes in two parts sold separately - 3 pc mask (~S$7) and a ventilator (~S$30), which I got it from Watsons.

The have different sizing for the mask which you can estimate your size based on the chart at the side of the mask packaging. I have a small face but I'm using M, so I guess S are really meant for small kids.

There are two ways in which you can use the Air+ Smart Mask.
1) Without the ventilator. There is a cap cover included which you can capped it on your mask.
2) With the ventilator. Just twist and attach the ventilator and switch it on.
The first way is ideal for a short trip outdoors or if you are conscious about how you will look with a ventilator attached to your mask.

Comes neatly packed with detailed instructions are available when you opened up the packaging. Very easy to understand! The masks are FFP1 / 2 European certified N95 mask and comes individually packed.

This is how it looks like what the ventilator is attached and put on! The wearer will be able to hear a light buzzing sound when the ventilator is switched on.

The ventilator comes with a USB charging cable. It is said to be able to last for 2 hours after a full charge. Haven't tried for that long though.

This is a really well-designed and thought out product. Even without the ventilator, it still feels comfy probably because the edges of the mask are well-lined and soft enough unlike some of the other masks. I also like the adjustable strap which makes it so much easier putting it on than the 3M N95 mask! My only small complaint is on the storage of the individual parts (mask, air pocket cap, ventilator and charging cable). There are just too many items and you need to find a pouch to keep all these. I almost misplaced the cap after putting on the ventilator.

Pros:
- comfortable even when used as a normal mask
- with the ventilator, it does makes the wearer feel more comfortable than wearing a normal mask
- the adjustable strap makes for easy wearing
- blocks out the burning smell effectively
- light-weight, very portable

Cons:
- slight buzzing sound from ventilator may be annoying to some
- could do with a pouch for the various parts of the mask

How do I use Qoo10 Gift Card?

If you noticed, Qoo10 has recently added a $10 gift card prize to their daily roulette. This to me is the penultimate prize from the roulette. I have no idea what is the algorithm behind this roulette, but I guess you stand a higher chance of winning the gift card if you are Gold or VIP member.

The $10 gift card on the bottom right of the wheel

I have only won it once and I forgot to screenshot the steps so I shall just explain it. The way it works is pretty simple. Once you received it, you can go to 'My Qoo10 > Q account > Gift Card'.

Click on 'My Gift Card' to redeem one (if someone sent you a gift card serial no.) or activate one (if you receive it from the roulette Q). You should see something like this:

If you are using gift card verification, just typed in the serial no. and verification no. and click 'Use'. If you received the gift card through roulette Q, the gift card will appear below the 'Gift Card Verification' part and you can just click 'Use'. The gift card value will automatically be activated and deposited in your Q-money portion of the Q-account. This amount cannot be withdrawn but is like e-cash that you can use during payment.

You may now proceed to add items to your cart and check-out through the usual way. At the Step 2 'Place Order' page, scroll down to the part on Q-account/Q-money and typed in the amount you would like to use for this payment. Fill in the payment information and click 'Order Now'.

That's it! Very easy. You will notice your Q-money decreased by the amount you used for payment!

Review: Qbap handcrafted kebabs @ Raffles City (Closed)

I have a thing for Middle-eastern food. The spiced and juicy meat... drools. Chanced upon this halal joint at Raffles City selling kebabs. If you have been to Europe, you will know that kebabs are sold everywhere and are considered street food. Here, a restaurant selling kebabs in the town area? Hmm, must be expensive.

It's always their meat and rice that attracts me, hence, I opted for the rice instead of the wrap. I don't really like wraps as it tends to be messy. Ordering is a breeze as they don't have much items on the menu board. Choose your type of kebab, your choice of vegetables, and in the case of the rice, a sauce. Like subway style.

I had the chicken with triple mustard sauce with arabic rice. The rice was kinda disappointing as the flavours wasn't to my liking. Nothing to complain about the vegetables. The chicken was flavourful but could be juicier. Portion was generous and I saved the unfinished for dinner.

I don't mind coming back again, maybe to try their lamb instead of the chicken. It can be my comfort food when I crave for a healthy meal I guess.

Review: Lolla

touted as one of the top 10 hottest restaurant in the world by zagat, i knew i had to make a trip down to try their signature sea urchin pudding. located near maxwell market but away from the noisy main street, lolla seems like a restaurant one would miss even if you walk past it everyday.

made a reservation for two  beforehand and were given a counter seat. surprisingly when we arrived slightly past 12noon, there were already a couple of customers in the restaurant. for those who do not want to reek of smokiness after your meal, my advice is not to take the counter seat.

ordered a full portion of sea urchin pudding (no surprise), tomato salad, grilled octopus and a roasted duck breast with date puree from the specials board. it didn't felt like we ordered a lot because we were under the impression that lolla's concept was of small plates, so four small plates to share seems reasonable. service staff were polite, attentive and helpful.

the main attraction, the sea urchin pudding, was the first to arrived. i watched as the chef gently placed the sea urchin on top of a bowl of prepared squid ink pudding. mmm... one can never go wrong with sea urchin, especially when theirs was very fresh and creamy. the squid ink pudding was rich and savory with no fishiness. the two, when eaten separately, was enjoyable, but i can't really feel any synergy from putting these two together, except for that additional umami-ness i guess.

next up was the grilled octopus. i love eating octopus and its hard to find them on menu in singapore. having cooked octopus myself, i know it is not an easy ingredient to play with. it arrived looking nicely grilled with lots of char bits which i like. however, the first bite was disappointing. because they used a large tentacles, so they had tried to tenderise the insides, which made it slightly fibrous. it felt like eating a piece of boiled dried cuttlefish. the seasoning was also not to my liking. the potatoes that came with it couldn't save the dish either. i would prefer my octopus to be juicy and less fibrous.

the grilled octopus filled me up, so it was good to see the tomato salad served next. looks just like it is, simply tomatoes with a balsamic dressing. the tomatoes were fresh though, but not a wow dish.

despite being very full by the time the roasted duck breast arrived, this dish was surprisingly good. i would say this was my favorite dish for this meal at lolla. the duck breast was cooked to a perfect medium-rare and served on top of date puree, together with some nuts and fruits. it has the aroma of foie gras with a good balance of meat and the fats. the nuts and fruits complemented the duck meat really well and i could have polished off the entire plate if not for being too full from the previous dishes.

 

8 Lesser-known Singapore food to try

this list is for foreigners who want to explore singapore food beyond the better-known chicken rice and chilli crab. there is so much more local favorites that foreigners might not have chance upon but is so well-loved by singaporeans.

1. cereal/oatmeal prawn
what - fried prawns in cereal and curry leaves
who - suitable for all ages and especially popular among children
how - as it is crispy, most people will remove the head and eat the rest of the prawn shell-on. it is common to have excess cereal left behind, which kids will gladly scoop up and eat. a good cereal prawn should be fried with head and shell intact.
where - can be found in most seafood and tze char restaurants

2. prawn paste chicken
what - fried chicken coated with prawn paste, a fermented shrimp paste
who - suitable for all ages
how - eat it like any fried chicken
where - can be found in most seafood and tze char restaurants

3. fish head steamboat
what - a healthy dish of slice fish and vegetables in a clear broth. although traditional cooked using a fish head, a more popular option with youngsters is sliced fish. a good fish head steamboat should be kept continuously heated using charcoal.
who - for the health-conscious
how - the steamboat would have come with everything ready while servers will come around to top up the broth when it's running low
where - recommended stall: nam hwa chong fish head steamboat, 814/816 north bridge road, singapore 198779/81

4. samsui ginger chicken
what - steamed chicken paired with ginger sauce and wrapped in lettuce
who - suitable for all ages
how - take a piece of lettuce, and place a piece of chicken on top together with the special ginger sauce
where - http://www.souprestaurant.com.sg/

5. claypot beehoon
what - beehoon (thin vermicelli noodles) and seafood cooked in a claypot. there are several varieties like crab claypot beehon, clams claypot beehoon etc.
who - suitable for all ages
how - the portion is usually for sharing, hence everyone takes a portion of the beehoon from the pot
where - recommended stall: http://www.dianxiaoer.com.sg/

6. yu sheng
what - a raw fish salad for good fortune, available during the lunar new year period.
who - suitable for all ages except those adverse to raw fish
how - during the lunar new year period, most chinese restaurants will have this as the first dish. the waitress will pour each item onto a plate while reciting some auspicious words. everyone will then come together and toss the salad to mix it. it is perfectly fine to be a bit messy when tossing, since everyone will be tossing at the same time.
where - can be found in most chinese restaurants during the lunar new year period

7. ah balling (dessert)
what - glutinous rice balls with sweet fillings and in a sugary soup. common fillings include peanut, seasome and red bean.
who - suitable for all ages
how - be careful when biting into the rice balls as the filling might be hot. as it is made of glutinous rice, it fills one up easily so avoid eating too much
where - recommended stall: ah balling peanut soup, bedok north street 4, singapore 460085

8. soya beancurd pudding (dessert)
what - a pudding made of soya bean. while soya beancurd can be found in many chinese-speaking countries, but this singapore invention has been popular these days. the difference between the usual soya beancurd and the pudding version is the consistency of the beancurd.
how - scoop and eat it like a jelly
where - recommended stall: lao ban soya beancurd, 51 old airport road, 390051

My black friday American Apparel haul!

Got these during the black friday sale via the American Apparel Singapore online shop! Have long wanted to get that flex terry headband, but it costs S$10 and the shipping is a flat rate of S$10 if total purchase is less than S$100.

The parcel took about a week to arrive. The items arrived neatly packed individually.

Review: Platypus Lobster Shack

before yesterday, i was under the impression that nothing can go wrong with lobster as an ingredient. platypus lobster shack proved me wrong.

after reading decent reviews about their lobster rolls and crustacean bowl, i went there with high expectations. ordered a traditional lobster roll and a crustacean bowl (main) and was promptly informed that the crustacean bowl will take about 15mins.

quick service, the lobster roll arrived within 5mins of ordering. even at first glance, it doesn't look appealing. it was not overflowing with lobster chunks, instead, all i saw was lots of diced tomatoes and sauce. the presentation of the food was also bad, with the mesclun salad sloppily piled on one corner, with some of it even hanging down from the edge of the plate. i would give credit to the truffle crisps, though slightly oily, tasted good. as i expected just from the outer appearance, the roll came with small and few chunks of lobster meat which were overpowered by the sauce. i would say even the one at boston lobster shack tasted better!

after tasting the disappointing roll, i was hoping the crustacean bowl wasn't as bad, given that most reviews highly recommended it. the first bite was not bad, smoky taste of burnt cheddar, like eating an aburi sushi. however, after the third or fourth bite, i started getting sick of it. like really sick. the caviar was nothing to rave about and did little to enhance the overall taste of the dish. there was barely any sea urchin creme as touted in their menu. the lobster meat was in small mushy chunks, and you can hardly tastes the sweetness of the lobster with so many flavors going on in your mouth. the rice, with the ponzu sauce, would have tasted nice if not for the overpowering burnt cheddar on top. though this dish took 15mins to arrive, but it was lukewarm. im not sure if the rice was meant to be partly cooked and partly uncooked, but it tasted like that to me, and i didn't really like it.

Review: No Name Cheng Tng

cheng tng is one of my favorite dessert, and i'm lucky to be living near two of the most famous cheng tngs stalls in singapore. i had the one at bedok food corner (ye lai xiang) a few times already, but this is my first time trying 'no name cheng tng' which is actually within walking distance from my house.

for me, i like my cheng tng to be full of ingredients and not too sweet. no name got it right. at only $1.60 (they increased by 10 cents due to rising food costs) for eat-in and $1.70 for takeaway, they are surely one of the most affordable cheng tngs in singapore. you can see my bowl of cheng tng below, it's filled to the brim. all the ingredients were good, my only small complain is that the white fungus (my least favourite ingredient in a cheng tng) is 'dry' and there's too much of it. taste of the longan soup is similar to ye lai xiang.

although ye lai xiang is widely known to be the best, but 'no name' is a close second, if not on par... not to mention it comes at half the price of ye lai xiang!

Address
No Name Cheng Tng
Block 69, Bedok South Avenue 3

Review: Breakfast at Tim Ho Wan (Aperia)

Who hasn't been to Tim Ho Wan? The cheapest Michelin-starred restaurant with branches all over the world. I have been to try their lunch/dinner dim sum at least 3 times.

They have now opened a 24hours outlet at Aperia Mall, near Lavender MRT. The mall is new, with low occupancy rate and a bit out of the way, maybe the crowd will start to come now that Tim Ho Wan has settled in. This is the only outlet where you can savour their breakfast and supper menu, which differs from their lunch/dinner menu.

I went on a Saturday morning, around 8am, and there were 4 or 5 tables being occupied. The breakfast menu is straight forward, with only 6 sets to choose from. To be honest, I was quite disappointed with their breakfast menu. I like having dim sum items like siew mai, shrimp dumpling and pork ribs, but they don't have it here.

I ended up choosing set F, comprising 2 signature pork buns, 1 century egg and pork porridge and 2 pieces pan-fried carrot cake and 1 hot tea. I don't like char siew, so naturally I don't often eat such buns, but only Tim Ho Wan's pork buns seems decent. The century porridge was quite tasty, and if I am coming back again, I will probably get set B. The carrot cake was alright, but I am not fond of having fried/oily stuff for breakfast.

For breakfast, you have to place your order at the counter first, after which you will be provided with a number and you can self-collect when your number is called. It can be quite confusing, especially if you ordered several sets at one go. The staff at the collection counter will tell you to come back again later for your 2nd set.

Qoo10 Coupons/Q-points/Q-stamp, where do I start?

Hi, I have seen many newbies to Qoo10 asking about their benefits (coupons, Q-points and Q-stamp) or loyalty system. It is extremely difficult for a newbie to understand how to make full use of their loyalty system. Here, I will be sharing how to apply the various benefits and some tips in making the best out of your purchases on Qoo10.

Coupons
Generally speaking, there are 3 main categories.

• Shop coupon - Available on the shop/seller's page and applicable to items sold by the shop (subject to certain restrictions). The coupon can be applied at the cart page when you check-out.
• Item coupon - Obtainable through roulette spin, gift from someone or Q-stamp exchange. The coupon can be applied at the item page where you are choosing your options and adding it to your cart.
• Cart coupon - Obtainable through roulette spin, gift from someone or Q-stamp exchange. The coupon can be applied at the cart page when you check-out.

Occasionally, Qoo10 will have event coupons which works similar to the above 3 categories of coupons. For e.g. the 'MasterCard Item Coupon' which is an item coupon but only applicable if you check out using MasterCard. Another one is the 'Black Friday 30% Cart Coupon' which is essentially just a cart coupon available around Thanksgiving.

Within each category of coupon, there are different value or denominations. The common ones are:

• $1 coupon for minimum spending of $10
• $5 coupon for minimum spending of $30
• $10 coupon for minimum spending of $100
• 50% coupon with a maximum of $5 off

Since coupons are the easiest to obtain, for any purchases above $10, it is highly recommended to use at least one when purchasing.


Q-stamps
Q-stamps can be obtain either through roulette spinning, MameQ exchange or writing a review to a product you have purchased.

Q-stamp can be used to redeem coupons or charge Qtalk Callpoint (an app similar to whatsapp). When redeeming, note that 'EXCHANGE' means you are guaranteed to get the coupon, while 'DRAW' means you are just getting a chance to try to get a coupon. My recommendation is don't bother with drawing a coupon using your stamps.

Another use for Q-stamp is to buy items at an offer price. The items offered are shown on the Q-chance sale page: http://list.qoo10.sg/gmkt.inc/Event/QchanceSale.aspx

Q-points
Out of the 3 main types of benefits, I would say Q-points is the most valuable, but also the hardest to get. You can see Q-points as a form of online currency, where you can use to offset the cost of your purchases. It is available from roulette, buying an item, writing a review or special events.

This option is only available after you clicked on 'Place an Order' from the cart page. You will then be asked to fill in the shipping details, choose a payment option and to select if you would like to use your Q-points, if any.

As you can see from the screenshot above, there is a drop down menu to select how much Q-points you would like to offset your purchase. 100 Q-points = $1. You can only offset up to 30% of your purchases or 1,000 Q-points (i.e. you can only have a further discount of at most $10).

Additional Tips
Now that you have a clearer idea of the various types of benefits, here is my final advice to you.

1.  Always check if you can use all 3 categories of coupons (i.e. item, cart and shop coupons). If can, use all, duh!
2. If there are items you know for sure you are going to get, best is to plan which coupon to use for which item before you purchase any of the items. For e.g.you might have a 30% discount coupon and you used it on item A which only gives you a $3 discount, but you could have used it on item B which will give you a $5 discount!
3. If you have more than one cart coupon and a few times that individually satisfy the cart coupon criteria, split your payment. Pay for item 1 using one cart coupon first, before buying item 2 using another cart coupon.
4. Combine small-value items (individually <$10) during payment so you can hit $10 and at least use the $1 coupon.
5. Coupons cannot be applied to some of the time-sale or daily-deal items.
6.  You can always ask for a coupon at the Q-desk (scroll all the way down at the roulette page). Bear in mind though, that you can only receive the same type of coupon as a gift just once.
7. Earn additional Q-stamps by writing a review with a photo attachment of your purchase.