Monday, July 11, 2016

Dating, Marriage, and Negativity in Asia

I don't like to share deeply personal opinions publicly, unless it's about food, politics, or how I feel about the GoT storyline. Yet, this day-to-day issue below has just been weighing on my mind for some time, and I hope it will help all of us be kinder to one another.

There's something I see more prevalent in Asian societies than Westernized ones.  Why is that whenever there is a relationship breakup, people instinctively assume it's the woman's fault first? That she's the pitiful thing who is losing out? Why is it a woman is defined by her relationship, but a man is defined by his achievements? Worse yet (and seemingly universal), the first people to cruelly put down that woman first... are usually other women.
Maybe, just maybe, it was her call to end the relationship; maybe she, like some men, aren't rushing to get married or find the need to prioritize a relationship at that point in their lives. Maybe, he's the one losing out.

People of course, shouldn't assume anything in the first place, because it's not their business. But let's not kid ourselves that's ever going to happen. It's a rare thing to find someone our age who keeps their opinions on such things to themselves amidst squawking gossipy kings and queens, and even more rare are the ones who simply don't think about it at all.

I know a married couple just a few years older than me. The husband comes from privilege, a family name of the upper echelons of our current society. For as long as I've ever known of them, there were constantly whispers and sneers at his girlfriend and later wife, only being in it for the money. It's so easy to accuse and put someone else's happiness down, isn't it? I don't know her well, or what her real motivations are. But I do know that her husband, regardless of his family background, undoubtedly has a magnetic personality. He's incredibly charismatic, the kind of person who knows how to light up a group conversation, and all around fun to be around. This might be hard to grasp for some... perhaps she wanted to marry him, because he's just a cool guy.

I don't see the people of England going, "Kate is just in it for the crown jewels." I mean yeah, she's in it for William's 'crown jewels', but you know what I'm trying to say.

Sometimes it feels so hopelessly negative here. I see people who can't be happy for their own supposed friends, even harsher are the acquaintances who don't stop their judgemental comments to think, "Actually, I don't know the full story at all." Some people seem to expect or hope for the worst outcome of their own friends they were just hashtagging #squadgoals with an hour before.

And when these acquaintances come and "confide" in me and everyone else around them, it doesn't make me feel more included when you talk badly about your own friends. I question how you're handling your insecurities, your character, and your loyalty to people you love. And it makes me sad.

Maybe it's age, maybe it's these kinds of issues, (maybe it's Maybelline). This is why I've become more socially selective these days. The friends I do have and care to see, I cherish them to bits. Their big fat heart full of similar values I treasure, their solid characters, their unconditional friendship helps me keep faith. Good people, who are realistic, intelligent, who have their own problems like anyone else, yet choose to be overall optimistic about those around them. For you friends who realize your own flaws and mine, but nonetheless wish the best for me.. Ah, I am grateful to have you in my life. Thank you friends for being who you are.

PS. For the soulless gossip mongers, who are presuming "Why this post?", I have not broke up with anyone recently that triggered this. I just wanted to point out what jerks you are, and know that it's never too late to change.
PPS. Sometimes, it is the girl's fault. But that ain't none of your beeswax either.

Friday, July 8, 2016

[Video] New Crafted Cocktails at The Westin

I was invited to try out the handcrafted cocktails at The Westin Hotels & Resorts newly launched Crafted at Westin, as part of their Well-Being Movement

Adam Tun-Aung and I were perched at the 32nd floor of The Westin Singapore's sky high Lobby Lounge with views over the South China Sea to try out these cocktails (see video above). The artisanal cocktail program only uses fresh, local ingredients and don't have any artificial sweeteners, syrups, or preservatives. The drinks are unique to The Westin properties, with two that you can only find in Singapore. 

Two of my favorites, incidentally, are the ones that are unique to the Singapore Westin.
Green Day Hendricks Gin • Lemon Juice • Basil Leaves • Green Grapes • Cucumber Slice and Faulty Sours Monkey Shoulder • Basil • Strawberries • Guava • Lemon were two of my favorite cocktails on the menu.

There's also La Branca, a cocktail containing Cointreau • Red Zinfandel • Fernet Branca • Fig Jam • Fresh Lime
Fun-fact about the industry: Now that the craft cocktail scene has become prominent in the global spectrum, with bartending competitions and a second renaissance of cocktails, bartenders are making a name for themselves. It's become a tradition amongst these bartenders, that upon visiting a fellow bartender's venue, they are greeted by a shot of Fernet Branca. But why fernet? While fernet is far from the lowest shelf, it is usually the spirit that sells the least. So, a bartender in theory will usually be in abundance of this supply. It's sometimes code these days, when you request for fernet with the bartender as a signal that you are in the bartending industry. Read More: Origins of the Cocktail

I will confess that I'm not a heavy cocktail drinker. Let me explain this in the words of Disney Ratatouille's Anton Ego, "I don't like food. I love it. If I don't love it, I don't swallow." While the cocktail trend has gotten popular again, there are still many venues that use ingredients that aren't fresh or local (therefore, not crisp/sweet/flavorful etc), thus leading to an overcompensation with extra preservatives or syrups to mask the taste. It's like dumping subpar quality sushi into soy sauce to compensate for the blandness of the fish. Often, this leads me to ask for a simple drink - usually scotch on the rocks, or anything with as little ingredients as possible.

It was a pleasure to discover that this isn't the case at Lobby Lounge. Crafted at Westin's 3-pillars are fresh, natural, and premium. Judging by the ingredients and how the cocktails are concocted, they practice what they preach.

Find out more about Crafted at Westin here.

photography by Adam Tun-Aung @tunaunga

The Westin Singapore
12 Marina View, Asia Square Tower 2, Singapore 018961
As Singapore’s first integrated hotel located within an office building, The Westin Singapore occupies levels 32 to 46 of Asia Square Tower 2 commercial development in Marina Bay, the heart of Singapore’s bustling financial district. Embracing the Westin brand’s promise For a Better You, The Westin Singapore offers 305 guestrooms and suites, 4 distinct dining venues, an outdoor infinity pool with a stunning view over Singapore’s south coast, the Heavenly Spa by WestinTM and 1,350 square meters of versatile event spaces, all designed with guests’ well-being in mind.

Tuesday, June 7, 2016

Shakshouka / Shakshuka recipe video

Shakshuka Recipe

· 2 tablespoons olive oil
· 1 medium onion, peeled and diced
· 1 red bell pepper (capsicum), seeded and thinly sliced
· 3 cloves garlic, peeled and thinly sliced
· 1/2 – 1 chilli pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
· 1 1/2 teaspoons salt
· 1 teaspoon freshly ground black pepper
· 1 teaspoon paprika, smoked or sweet
· 1 teaspoon caraway seeds, crushed
· 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
· 1/2 teaspoon turmeric
· 2 14-ounce cans of diced or crushed tomatoes (plum tomatoes)
· 2 tablespoons tomato paste
· 2 teaspoons honey or 4 teaspoons brown sugar
· 1 teaspoon red wine or cider vinegar
· 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
· Chopped cilantro
· 4 ounces (about 1 cup, 115g) feta cheese
· 4 to 6 eggs

1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and red capsicum and cook until soft. Add garlic and cook until golden. Add the chilli pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.

2. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around (12-15 minutes). Stir in the chopped greens.

3. Add the cubes of feta into the tomato sauce. Crack an egg ontop of the sauce.

4. Lower the heat so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

5. Sprinkle generous amount of chopped cilantro over the top before serving. Serve with lots of crusty bread for scraping up the sauce.

Friday, May 27, 2016

[Video] #GirlsGetIt Hen's Trip in Melbourne

Together with Publicis, Scoot, and Tourism Australia, I got to take two of these galpals on a weeklong trip to Melbourne!  Xindi just got proposed to recently, so this trip turned into a practice hen's trip.  All Most of the naughty bits were edited out of the video, but here's a glimpse of what Cheryl Tiu, Xindi Siau, and I did one Autumnal week in Melbourne.

Friday, May 13, 2016

[Video] What's in my mouth challenge ft @Mertabi

At YouTube FanFest last year, I had the pleasure of meeting Mert Ugurdiken aka Mertabi (, a hilarious Youtuber from Amsterdam, Netherlands.  We shot this Blind Taste Test challenge on a whim; of which I'm possibly regretting because he plans to return the favor when I head to Amsterdam later this year.
Mert's Channel:
Venue: Third & Sixth (36 Seah Street, Singapore)
Shot & Edited by: MLC Productions

[Press] Straits Times on the Creator Collective

Cool initiative by Creator Collective Asia!  Thanks again for the interview on the media, writing and production industry.  Now my mug's in Straits Times:

Monday, April 25, 2016

[Hosting] Dancing Crab's Crawfish Boil

Happy 2nd Anniversary to Dancing Crab!  Having been around since its conceptualization and infancy and seeing it grow to multiple outlets not just in Singapore, but across the globe (Japan, Indonesia, Australia).  It was my absolute pleasure to host Singapore's first Crawfish Boil, and especially the Crawfish eating contest.  I think eating contests might just be my favorite kind of event to host.  T-shirts, messiness, food, and chaos.  Love it.

Tuesday, April 19, 2016

[Video] The Creator Collective

Thanks for inviting me down to speak about our ideas and opinions about the media industry, the challenges of being in production, how to market yourself as a creator or branding your product, and what it's like to be a writer. I finally found out the concept of the site at the end of the interview, and I love it! Check out this portal that seeks to help aspiring creators: producers, writers, photographers, directors, and creative marketeers.

Monday, April 18, 2016

[Video] Yahoo Travel Inspirations

A short video series made for Yahoo, I parked myself at Park Bench Deli to interview passerbys about some of their Travel Inspirations. Here are the links below for the video clips.

Travelling with your friends can either be incredibly fun, or incredibly destructive to the friendship. Victoria Cheng speaks to people about travelling with their friends. Full page here.

What's your dream travel desintation for 2016?  Victoria Cheng finds out here.

From band groupies to hobbyists, travelling to another country to chase after a hobby or an idol, is now easier than ever. Have you ever travelled for fandom? Victoria Cheng finds out from these people.

Shoot location: Park Bench Deli, 179 Telok Ayer St, 068627 
Special Thanks to Production: MLC Productions


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