Thank You Lee Kuan Yew

Even the sky is grieving at the loss of our founding father…

It has been a very gloomy week for Singaporeans. Our 1st Prime Minister, Mr Lee Kuan Yew passed away on Monday, 23 March at age 91. I have been seeing lots of tributes online, his past videos, as well as the live telecast of his state funeral today. These really touched my heart, god knows how many times I have teared. I feel extremely fortunate to be born in the 80s, without having to worry about the war, live in slumps, or not having adequate food and water.

I thank him for his education legacy, we were taught to be bilingual and excel through our studies.
I thank him for his housing legacy, giving us a roof over our heads.
I thank him for his greenery legacy, where we can proudly say “Clean & Green Singapore”.
I thank him for his law and order legacy, women like us are able to return home late without any worries.
I thank him for everything, words can’t express how grateful I am.



SIFU Hong Kong Dining Room

Hong Kong is well known for its shopping and food scene. The last time I went to Hong Kong was 5 years ago and I do miss their food every now and then! SIFU, a Hong Kong inspired restaurant is a reference to “master” or “teacher” in Cantonese. Led by a Hong Kong chef, its team of cooks put their unique touch on classic dishes by balancing original tastes with local palate preferences. Right now, you don’t have to travel too far to find authentic Hong Kong dishes!

On one side of the restaurant is their bunnery where their Soft Pillow Buns are baked fresh daily. The buns come in 4 flavors – Char Siew, Sweet Custard, Azuki Custard and Yuzu Cheese. Personally, I like the Yuzu Cheese flavor as it is pretty refreshing to see a new flavor compared to the usual ones. Each bun costs S$1.20 and a box of eight is at S$9.60.

One of their signature dishes is the Caramelised Roasted Ribs (S$3.90/rib). The ribs are soft and tender, which makes it easier to eat with a knife and fork. I seldom order ribs when I dine outside for fear that the meat will be too tough to chew off. However, the meat from these ribs literally fall off the bone and makes it extremely easy to consume. Sold individually, you may order as many as you like and need not worry about wasting any food if you feel full quickly, like me! :P

Made from bread and mashed prawns, the Prawn Toast (S$8.80) were extremely crispy and flavorful. Despite the oily aftertaste, I feel that it makes a good afternoon tea snack.

The Pulled Pork Ribs Chinese-style Slider (S$4.80) uses Chinese Lotus Leaf Bun which is traditionally paired with fatty pork slices or kong ba/扣肉 in Hokkien/Chinese. SIFU replaces the fatty pork with caramelised roasted pulled pork and complements it with crunchy greens for a refreshing balance.

Vegetables with Mushrooms and Garlic is a traditional Chinese dish lightly stir-fried with sauces. The mushrooms are flavorful and the stalks are extremely crunchy which makes a good side dish!

Their Signature Roasted Chicken Thigh and Shrimp Dumpling Soup Noodles (S$10.80) makes really good comfort food, especially on a cold day. Served with special beehoon (a cross between vermicelli and local beehoon) that takes the place of typical egg noodles, the noodles provide a springy and light bite. All these are topped with juicy fat shrimp dumplings, tender chicken thigh and a light, tasty broth which completes the meal.

The Pork Chop Dry Noodles (S$9.80) features traditional Hong Kong egg noodles with a generous slab of pork chop and special made sauce. The noodles had soaked up the sauce which made every bite very flavorful.

One of SIFU’s top three dishes, the Homemade Beef Stew Rice (S$10.80) is cooked for 6 hours to tenderise and absorb the flavours of the herbs and seasoning, leaving the beef fork-tender and delectable to the taste buds.

Last but not least, Milk Pudding (S$5.80) is quite a popular dessert in Hong Kong and Macau. The silky smooth pudding is creamy and topped with finely crushed biscuits, an additional touch from the chef to add more flavors to the pudding.

If you are a fan of Hong Kong’s “cha chan teng” culture, why not give SIFU a try? :)

200 Victoria Street
Bugis Junction #01-69
Singapore 188021
Tel: (65) 6337 7613

My Journey to Clear Skin with Dr Tyng Tan

Chemical Peeling by Dr Tyng Tan

I went back to Aesthetics and Hair Clinic again for a skin assessment and was advised by Dr Tan to do chemical peeling as I had bad breakouts on my cheeks and chin. Check out my horrible skin, it was horrendous! :(

Chemical peel is the process of applying a type of acidic solution to the skin, of course with the professional help of a dermatologist. This process allows the top most layer of the skin, likely to be damaged to peel off within the next few days. The skin will be regenerated to reveal fresh new skin.

My face was cleansed to prep for the treatment. I was told that I might experience slight discomfort during the treatment. I closed my eyes and I could feel Dr Tan applying the solution to my skin as I started to wiggle my nose due to the smell. Barely a minute, the treatment was over. It was that quick! :)

From my observation, it takes about a week before I see tiny scabs of dead skin peeling off. I do experience redness during the first day of the session but thereafter, it disappear gradually. I was advised not to use any scrubs during the healing and peeling process. No itchy fingers either as I should allow the skin to peel off naturally. During the first week, I was advised to apply the post treatment balm. Subsequently, to apply Retin A daily. Sunscreen is also must to protect the skin.

Most importantly, the scars I had from my breakouts lightened, A LOT. The red scars are almost gone, love my skin now! :) Can’t wait to visit the clinic again!

Aesthetic and Hair Clinic
391B Orchard Road
Ngee Ann City Tower B #08-04
Singapore 238873
Tel: (65) 6235 0010
Operating hours: Monday to Friday 9am-6pm, Saturday 9am-1pm