HazelDiary

I enjoyed eating Malay-style chicken rice because of their chicken marination and chilli/ sambal. Chicken rice in Malay language called Nasi Ayam and I used to have it weekly during my days in Malaysia. So when I came across this Green Chilli Chicken Rice, I am interested to give it a try. Read More

It has been almost 3 months since I did my double eyelid surgery with Dr. Timothy Shim from The Clifford Surgery clinic. Thankfully, the progress has been very smooth right from the start. For those who have known me for the longest time know that I have concerns over my monolid eyes. I have a habit to try enlarge my eyes to make it bigger when I take photos. My friend also encouraged me to do something to my eyes and I finally made the decision to undergo double eyelid surgery. Read More

As you step into Picanhas’ , you will find it familiar because the restaurant took over The Feather Blade. Thus, this explains the familiar interior with minimal changes on the design. The restaurant located at Club Street offers affordable Brazilian steak and alcohol free wine and mocktails currently. They are thinking to expand their menu from time to time. Read More

Old World Bakuteh at Hiap Hoe Eating House is known for its fried porridge instead of bak kut teh. The stall is located within a walking distance from Yishun MRT Station. The fried porridge is featured on social media during circuit breaker. Hence, I decided to give it a try. Thus, I took approximately 45mins bus ride to check the place. Read More

Tiong Bahru Bakery, Singapore proud local French bakery has recently launched Tiong Bahru Bakery Diner. It is an all-day extension at its Funan Mall and Raffles City outlets. With the new chef de cuisine, Paul Albert on board, the debut menu showcases his past and present culinary. Almost every element of the dishes is made from scratch and using wild fermentation techniques that span from days to months. Vegan and vegetarians have more options here as the menu comprises plant-based dishes. Read More

Roses Only Singapore is an online florist that offers gift and flower delivery to island wide Singapore. This is my second time receiving roses from them and I am sharing more on this post. Roses Only also offer global delivery services and the countries are listed in the website. Read More

Shiokoji Tonkatsu Keisuke is the latest concept by Keisuke Group. This new tonkatsu restaurant will open to public from 13 November 2019 onwards at Paya Lebar Square. The 23-seater restaurant focuses on classic tonkatsu that are marinated in shio koji. Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes) in foods. It’s made of just a few simple ingredients: salt, water, and rice koji (Info from google). Rice koji is said to help boost the immune system and improve digestion. Other concept restaurant under Keisuke Group which is within the vicinity area is the Charcoal Grill & Salad Bar Keisuke for your consideration too. Read More

Ganban’yoku (岩盤浴) is a form of hot stone therapy that originates from Japan. All you need to do is to lie on the hot stone bed while it emits the heat throughout the part of your body that comes into contact with the bed. It is a different form of spa therapy as compared to onsen. I was invited to Ganbanyoku Singapore recently to check out the hot stone therapy. Read More

With the recent private dining food trend evolving in Singapore, Subrosa located at Jalan Besar has joined. The difference between Subrosa and the others’ private dining is that it allows exclusive and private dining experience in a restaurant instead of home.
Subrosa Private Dining is only available by reservations via their website at http://subrosa.com.sg/ ,or contact sales@subrosa.com.sg & contact : +65 6610 0555. And it is advisable to make reservation 48 hours before. The reason being is that Chef Steven Snowdon and Chef Francis Lee will visit the local wet markets and outsource for the freshest ingredients for the preparation. They also need to ensure the suppliers are able to deliver the good and fresh seafood and many more. Read More

Jiang Nan Chun at Four Seasons Hotel Singapore welcomes this Chinese New Year with various Lunar New Year set menus specially crafted by Executive Chinese Chef Tim Lam. The set menus are available at S$148.00++, S$178.00++ and S$228.00++ per person for 6 courses, and range from S$1,088.00++ per table of 8 pax to S$5,688.00++ per table of 10 persons for 8 courses. Read More