Tuesday, September 29, 2015

It's Been Done Before

It can be a struggle to push forward when there are skeptics, naysayers, and expressive in-the-box thinkers.  Sometimes it's by critical people who suffer from schadenfreude; often times it's by loved ones whose criticisms stem from concern. However, if "But it's been done before," is enough to deter you from pursuing a creative or entrepreneurial endeavor, you should just go back to your 9-5 job. It's been done before, but not by me.

I've been wrapped up with a full commitment to work lately. I've been stressed, excited, frustrated, happy all at the same time with the journey, and I love the process.

Friday, September 4, 2015

First day off a Juice Cleanse: Peking Duck

After a 5 hour photoshoot all morning, I finally get to have my first solid meal since Sunday (5-day juice cleanse) with Tunglok Xihe Peking Duck! Even better, I got to have it with exceptionally fun company who were so kind as to be nice about the wild new hair I didn't choose (for the shoot this morning).

Tunglok A-Class: Victoria Cheng, Paul Foster, Darius Chia, Annabel Tan

Known as the "wagyu of duck", the famed London duck from Ireland's Silver Hill Farm is served at TungLok XiHe Peking Duck, the first in Singapore to be served traditional Peking style. The special breed of duck is unique to this farm, a hybrid of two types of duck that are specially bred for their density and porous skin–which allows better absorption of the marinade when it comes time to prep, making for the ultimate succulence and flavour for Peking duck. The London duck are of the highest standard in the world. They are fed on a diet of soy and wheat, which prevents the resulting meat from having strong odors and tasting excessively gamey.

TungLok XiHĂ© Peking Duck (two locations)
The Grandstand 200 Turf Club Road, #01-23/26 Singapore 287994
Tel: +65 6466 3363  

Orchard Central 181 Orchard Road, #07-07/09 Singapore 238896 
Tel: +65 6736 0006


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