Beating Records: Chili Padi Challenge for XtheHaze.org

Pledging support online for the #XtheHaze campaign adds your voice to a growing movement of consumers who demand that our favourite brands start sourcing only from palm oil suppliers which do not cause the haze.

I think it says something that the haze affected me far worse than 10 chilis did. Because of the haze, I got sick with the flu, bronchitis, and pneumonia over the course of two months, in addition to triggering my asthma. The chili just gave me a slightly runny nose... potentially runny poo, but that hasn't happened yet.




See the FULL live streaming video on WillyFoo Live Studio's Page
On the video I nominated Alex Turnbull, DJ/Producer ATRAN (Alex Tran) and Fish (Matthew Stewart) of Wah!Banana.

For http://www.xthehaze.org I took the HIAM Challenge: eating chilli padi! When challenged, I get competitive and nervously proposed that I try breaking the previous record (6 chilis in a row). I ended up eating TEN without breaking a sweat. I had no idea my body could do that, I was honestly wary about eating even one. Thanks for the spicy genes, mom. Won't lie, I'm kinda proud of tonight's completed mission.

About the Hiam Challenge: Hiam means spicy in Hokkien

The idea is to ‘fight fire with fire’ - when your eyes tear and nose run.. you’re reminded of what happens when PSI hits very high levels

This is part of the “X the Haze” campaign by WWF, People’s Movement to Stop Haze (PM.Haze) and Singapore Institute of International Affairs (SIIA)

About the “X the Haze” campaign: What can ordinary citizens do to fight the haze?

There is currently no consumer demand for “haze-free” palm oil.

Palm oil is used in about 50% of everyday products found on supermarket shelves - e.g. lipstick, ice-cream, biscuits, toothpaste, detergent… Unsustainable, haze-causing, palm oil has become the accepted ingredient in many of these products. Restaurants, bakeries, food manufacturers, etc. do not use sustainable palm oil because there is no consumer demand.

Pledging support online for the #XtheHaze campaign adds your voice to a growing movement of consumers who demand that our favourite brands start sourcing only from palm oil suppliers which do not cause the haze.

Palm oil plantations will then automatically respond to meet this demand - this is how we can fix the haze problem once and for all!

www.xthehaze.org Sign the pledge!

8 Reasons to be in the Media Industry

This all seems true.

Social Media Lies

Backstory: This guy responded to the Instagram "authentic life" article. 

"You decide to take money for a dress? That's your choice. You decide to spend hours taking the right photo? That's your choice. You decide to live a life that you feel is a lie? That is absolutely your choice."

Nailed it. Social media is what you make it. Don't blame the degradation of your own values on social media/celebrity/the industry etc. It's a tool to communicate, and it's up to you how and what you use it for, whether it's to feed your insecurities, mess around, bolster a business, or share ideas.

I like how he points out that you should take ownership for your actions if you choose to go down that path. No one is forcing you to fake it on instagram, and there are many others who've found 'success' on instagram without sacrificing truth.

Ultimately, he and her are conveying the same conclusion. She gave into the allure of social media celebrity and the pressures of putting out the perfect photos for the likes and validation. She didn't like what it did to her, and is now using social media to communicate her new message (that it is not as picture perfect as it seems). It's the same way some celebs speak out against the nature of magazines - photoshopped photos, near anorexic diets, hours of styling - to look picture perfect for the masses.

It is still YOUR CHOICE how you choose to portray yourself. You can give into the system (and sometimes your values with it), or you can do/post what you think is right. Social media is what you make of it. It's supposed to be a tool, or you can let it consume you.

Let me be clear, that I don't have anything against people who decide to carefully curate picture perfect moments for their instagram. It takes a lot of effort. In fact, I prefer those over social media accounts that air out dirty laundry or try to garner sympathy points.

Original post: 

Essena O’Neill is wrong; Social Media isn't a lie.
Social Media can be whatever the user desires it to be. Allowing yourself to become pressured into a false life that you're uncomfortable with is the result of your own actions and intent. The inability to define yourself, your life, your own sense of confidence comes from a lack of trying to understand yourself.

Blaming Social Media, calling it a lie, further shows your lack of attempt to understand yourself. Yes, deleting your Social Media is a step in the right direction. Disowning personal responsibility for your own happiness and shifting the blame is a step backwards.

I, and many others, have found a greater understanding of ourselves through our Social Media careers. The ability to explore unlimited opportunities, to create what our hearts desire, to speak with our own true voices. We found ourselves through Social Media because we made that choice to do so.

You decide to take money for a dress? That's your choice. You decide to spend hours taking the right photo? That's your choice. You decide to live a life that you feel is a lie? That is absolutely your choice.

Deciding to use Social Media as a tool to tell people Social Media is a lie contradicts that very same notion. Social Media is there to be used for the truth or for the lies. Essena O'Neil needs to find real help instead of redirecting personal responsibility towards mankind's greatest communication tool. I truly hope you do, because Social Media isn't a lie, you were the lie.

Backstory: http://magazine.good.is/articles/teen-trades-instagram-stardom-for-authentic-life

Today's tip about food reviewing, by Norman Hartono

"I don't expect everyone to know the ins and out of the industry, and I'm not saying bad reviews shouldn't exist, but that people become more humanized instead of selfish in their reviews (or general customer behavior)."

-Norman Hartono, General Manager of Dancing Crab and Lokkee (Tunglok Restaurants)

[PRESS] Forbes: The Hairy Crab Phenomenon

FORBES
2 November 2015 by Cheryl Tiu

The Hairy Crab Phenomenon -- And Where To Have It In Hong Kong, Shanghai and Singapore 

Read Full Article on Forbes

“I like it for the creamy, luxurious texture and flavors but part of me loves the tradition behind it as well,” shares Singapore-based food writer Victoria Cheng. “It’s a precious tradition to sit with my dad at the dinner table, carefully and correctly peeling the crab for each other and savoring every morsel. Likewise with friends, it’s a good bonding experience. We usually end up spending a good three hours over dinner because of the process. It’s nice to do this especially in a culture (Hong Kong and Singapore) notorious for rushed dinners.” Read Full Article on Forbes

[PRESS] Lifestyle Asia: Instagram Me (Victoria Cheng, Gastronommy)

Ah, another round of Instagram Me with Lifestyle Asia!
2 November 2015

Girl-about-town Victoria Cheng is the foodie we go to when we want to learn what’s hot and happening in the city, thanks to her site Gastronommy.
But this past Halloween weekend, she swapped her chef’s apron for a crown and some royal jewels to host the Cointreau x Vanity Halloween Party at Vanity, the new bar at the South Beach Hotel.
With award-winning bartenders from Singapore and Thailand in attendance, and a limited edition Cointreau Blood Orange cocktail available, the night was a wonderland of a time. Told here through Cheng’s eyes throughout the night, it would definitely give Alice herself a run for her money.  

Full article on: Lifestyle Asia 

In collaboration with this event, GrabCar is offering a special promo for Gastronommy readers until 8 November. Use the code COINTREAU8 for $8 off your next ride! (First time GrabCar users only)

Sunday Jams

I was in a Korean restaurant along Tanjong Pagar the other night to hit a serious craving for Seolleongtang, and Shazam'd this song.  I'm digging it.

[Press] The New Paper: FOODIE QUEEN, SINGAPORE-BASED F&B CONSULTANT VICTORIA CHENG

The New Paper 

Wednesday 28 October 2015 (Singapore)

by Lisa Twang

Article also online at: http://www.tnp.sg/m/makan/foodie-queen

Chats with an Uber Driver in Singapore

Today's chat with a chatty UberX driver, Sin Choon, in Singapore:
About why he chose to work with Uber over Grabtaxi;
His insistence that I freeze fresh lemon juice in an ice tray, so I can get some vitamin C to help with my cough.
He is pro-government, pro-PAP (that's a first) for the safety standards, work standards, and general living standards of Singapore;
He shared his thoughts on food bloggers and food critics (trust no one);
His thoughts on the local Hong Kong food scene (dai pai dongs don't exist anymore);
To check out the nasi lemak at Changi Village, and that Chinese New Year in Malaysia is more fun than in Singapore. They're more festive and celebrate the tradition with more vigor.

He intermittently quizzes me, sure to name something or somewhere I don't eat: durian.. curry fish head... Chomp Chomp... Geylang... petai beans.... But I eat all. He said I passed the test and can stay in Singapore. "You eat a lot of things ah. You must be in Singapore for the food. I talk to foreigners and they never hear of petai. You can make it here, can get your Permanent Residence already."
Damn straight.
"You can get it easily, just marry a Singaporean, ha ha!"
Fuck off, one-star rating.

(I'm kidding.  He's kidding too.)

[PRESS] Straits Times, Fit & Fab: Food Writer's Secret to Staying Slim

The Straits Times
Tuesday 27 October 2015 (Singapore)
Online Article: http://www.straitstimes.com/singapore/health/food-writers-secret-to-staying-slim

Just in. 'Slim' isn't exactly what I would call myself, but thanks #StraitsTimes 😂. I love sports as much as I love food. I gained a lot of weight this year, the peak of which when this interview took place...! but being active, leading a balanced life of good mental health, physical fitness, and fun is ultimately more important than weight scrutiny. Smaller dress sizes naturally happen when that's all in check. #mindandbody #fitandfab #GastronommySG

A photo posted by the chubby ninja (@victoriacheng) on Oct 26, 2015 at 6:51pm PDT

Victoria Cheng x Cointreau Halloween Cocktail Event

"If I had a world of my own, everything would be nonsense." 

Alice in Wonderland

Thank you everyone who joined me at the mid-week Halloween cocktail event in collaboration with Cointreau Blood Orange.  You can find all the photos from my personal camera on my Facebook page.  Other photos will be available on Cointreau, Lifestyle Asia, Büro24/7 Singapore, and Vanity Singapore's page.

Just a couple of photos I have on my phone, camera, and computer...Cointreau Singapore's unique collaboration parties...
Posted by GASTRONOMMY on Friday, October 30, 2015

[PRESS] Büro247: Three ways to jazz up your Halloween party

Büro24/7 Singapore

October 30, 2015

We draw a few pointers from Victoria Cheng's whimsical party inspired by Alice In WonderlandIt all begins with a stairway carpeted with grass. Giant mushrooms and life-sized flowers greet you as you make your way down this rabbit hole. If first impressions are anything to go by, Victoria Cheng's Halloween party, thrown in collaboration with La Maison Cointreau, is a hard one to top. Instead of choosing to amp up the scare factor, Victoria's party is all about celebrating all things strange and whimsical. For her one-night only wonderland, the writer, producer, and #FriendofBuro drew inspiration from Lewis Carroll's Alice's Adventures in Wonderland, pulling together a stellar crew of friends and partners to help her stage a party that saw over 160 guests making merry at Vanity, the new cocktail bar at The South Beach. Full article at Büro24/7 Singapore

Destiny

Destined to have food related events on the news since 1994.  Found some old videos from my childhood!  Channel 12 News, oh memories from New York.

Pizza pie and giant cookie birthday party, still two of my favorite things ever.

I still throw pie themed birthday parties, and now we're going to have cookies at next week's event...

Next Wednesday 28 October 2015, join me for our costumed event

Victoria Cheng x Cointreau

featuring specially crafted cocktails, food, music, and transport for the evening.

Losing 3kg in 10 Days

Yeah, I just did that and didn't starve myself - I even had a full dinner at CUT by Wolfgang Puck on day 7 (french fries, wagyu steak, creamed spinach, bread, etc), and had two flights within the week.  Granted, I had gained 10kg since November, so the first 3kg is the easy part.  More on this later.  I just wanted to pat myself on the back, because I worked my ass off and am pushing through a flu.

Burnt (movie): Two Thumbs Down

Burnt couldn't be a more apt title for this movie.

Food, kitchen stories, and Bradley Cooper.  It sounds like the perfect recipe for two food writers to indulge in.

Let's talk about food porn, because really, that's half the juice of a restaurant movie. You hear the sizzle from the pan, you see the slice of freshly baked bread, glistening beef marbling, bright artichokes... Things that make you salivate in your movie seat. You can practically taste it. In the movie, Chef Adam Jones says he wanted to make diners stop and orgasm in their mouths.

But in Burnt, the dishes are redundant and are way too focused on the chef's halibut and steak dish that looks like it's from hotel fine dining circa 1990.  Not salivating nor admiring here.

The scenes were amateur, as if this was written with no real research and shitty character development.  Chefs in the trade do have meltdowns, and they can rage when their team isn't working up to snuff. In Burnt, however, it's not clear why Adam just walks into the kitchen flipping out at ... what exactly?  Unfortunately, his character development isn't particularly deep, so the viewer doesn't get a sense of empathy or deeper connection to his impression of Gordon Ramsay on Hell's Kitchen.

What was in this world-changing sauce that Sienna made?  Really - is that little cut of presenting a pan all you're going to give us?

I had it when the maitre'd had to explain to his professional front of house staff what the Michelin guide was.  You're telling me that polished waitstaff in an ultra fine dining restaurant IN FRANCE have never heard of this "Michelin Guide"?

Perhaps my companion and I were being too critical of the movie, as some of the other viewers who left the movie were quite satisfied with the course.  But in an age where kitchen life has become more mainstream in mass media, the team behind Burnt could have done a little bit more research on what actually goes on.