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10 Restaurants To Eat In Jewel Changi Airport

Jewel Changi Airport

The highly anticipated Jewel Changi Airport officially opens on 17 April 2019. The beautiful and glittery mall features the HSBC Rain Vortex, Canopy Park, Shiseido Forest Valley and many more and is also home to more than 280 shops and food and beverage (F&B) outlets!

Overwhelming amount of food choices, not sure what to pick? Not to worry, here are the top 10 must-visit restaurants in Jewel Changi Airport.

1.
Kam Roast

Kam Roast a Hong Kong’s Michelin-starred restaurant is opening Singapore’s second outlet in Jewel Changi Airport!

Kam’s roast Signature Roast duck the classic favourite amongst the restaurant’s guest is a must try. Roasted Cantonese style, the meat is marinated with Kam’s roast time-honoured secret blend. Exclusive in Jewel Changi, the roast duck is available in a travel gift pack ($60+) an Ideal souvenir gift for family and loved ones! I personally adore the Iberico Char Siu. The Char siew has an enticing ratio of lean meat and fat, well seasoned and I love the delightful crunch from the charred bits.

Address: 78 Airport Boulevard, Jewel Changi Airport #02-210, Singapore 819666
Contact: 6513 3718
Opening Hours: 10am – 10pm (Mon – Sun)
Website: http://www.kamroast.com.sg/

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2.
Tim Ho Wan

Tim Ho Wan has marked its presence in Jewel Changi. For the first time, the brand is opening a restaurant in an airport setting. Available exclusively at Jewel Changi, customers will get to enjoy an authentic and heartening bowl of Hong Kong Wonton Mee. The dish features noodles specially flown in from Hong Kong. The Wonton is handmade daily, and the silky exterior houses a generous filling of pork and prawn.

Address: 78 Airport Boulevard, Jewel Changi Airport #02-223, Singapore 819666
Contact: 6483 2000
Opening Hours: 11:00am – 10:00pm (Mon –Fri) 9am- 10pm (Sat/Sun & PH)
Website: http://www.timhowan.com/

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3.
Sama Sama

For Indonesian cuisine lovers, Sama Sama by Tok-Tok brings you homely authentic Indonesian comfort food. Anticipate an array of delicious Indonesian cuisines with authenticity rich cultural heritage.

Fun fact: Sama Sama means “you’re welcome” in the Indonesian language which is an expression of appreciation, a customary response of gratitude.

Sama Sama by Tok Tok welcomes all guests to enjoy the best of Indonesia in its modern, cosy yet modern setting. Immerse yourself in a gourmet dining experience. Personally, I prefer the Kakap Merah Bakar Jimbaran ($39++) boasts the freshest catch of a whole red snapper grilled in Jimbaran-Bali style with traditional house-made Balinese Shrimp paste and Javanese sweet soy sauce. Be sure to dip the fish in the various Sambal sauces for that extra spicy kick.

Address: 78 Airport Boulevard, Jewel Changi Airport #03-225/226, Singapore 819666
Contact: 6904 3971
Opening Hours: 10am – 10pm (Mon – Sun)
Website: http://www.sama-sama.sg

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4.
JUMBO Seafood

Rejoice Chill Crab lovers! JUMBO seafood will be opening its sixth local outlet in the brand new Jewel Changi Airport. Expect the classic signature dishes such as JUMBO’s Award-winning Chili Crab and Live Prawns Fried with Cereal. If you are someone like me that prefers a fuss-free way of enjoying Chilli Crab, opt for the Chilli crab meat sauce with sliced fried ‘mantou’ ($16.80 per portion) presented in a bite-sized portion. Ideal to satisfy your crab cravings with a fuss-free quick fix.

Address: 78 Airport Boulevard, Jewel Changi Airport #03-202/203/204, Singapore 819666
Contact: 6388 3435
Opening Hours: 11:30am – 10:00pm daily (last order 9.15pm)
Website: http://www.jumboseafood.com.sg

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5.
Tonito

Tonito brings comfort Latin American favourites from places like Mexico, Peru, Cuba and Argentina for everyone, any time of the week. The menu offers a wide selection of Mexican tacos and quesadillas. The family-friendly haven for quick, hearty meals and laid-back bozzy treats anytime of the week.

Address: 78 Airport Boulevard, Jewel Changi Airport #02-248, Singapore 819666
Contact: 6904 3975
Opening Hours: 10am – 10pm (Mon – Sun)
Website: http://ola.kitchen/tonito

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6.
Muji

The well-rounded Muji has launched its two storeys. Dine at their spacious upper-level cafe while you shop at Muji.

Address: 78 Airport Boulevard, Jewel Changi Airport #02-227/228/229, Singapore 819666
Opening Hours: 10:00AM – 10:00PM
Website: cafemeal.muji.com/sg

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7.
O’tah by Lee Wee & Brother

Have a sudden Otah craving? Fret not. Lee Wee & Brothers announced the launch of its brand-new concept called O’TAH, situated at Jewel Changi Airport’s food hall. It opens 24/7! Catering to the diverse palates of those who crave something innovative yet steeped in tradition. Expect innovative items such as Pink Salmon Otah ($26.40/box of 12), Scallop Otah ($26.40/box of 12), Cream Cheese & Corn Otah ($26.40/box of 12), and Petai & Anchovy Otah ($20.40/box of 12)

The Ben’s burger ($11.90) is an excellent creation showcasing mackerel fish patty, tomato, purple cabbage, caramelised onion and sunny side up, all sandwiched between fluffy charcoal buns.

Address:78 Airport Boulevard, Jewel Changi Airport #B2-241, Singapore 819666
Opening Hours: 24hrs (Mon-Sun)
Website: http://www.otah.sg

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8.
YUN NANS (云海肴)

YUN NANS (云海肴) is choosing Singapore as the place to open its first store in 10 years.

The flagship outlet will be located in the new Jewel Changi Airport. The restaurant specialises in highland cuisine, there are seven tropical belts in Yunnan. The highest measures 6,000 metres above sea level. Free from pollution, the natural terrain teems with wild porcini, wild black truffle, wheat pumpkin (green pumpkin).

YUN NANS’s signature dish is the Steamed Pot Chicken Soup. The main ingredient consists of a special breed of black feet chickens and is brewed using a unique technique that does not require a single drop of water. Instead, the chicken is pressure-steamed for three hours. The soup is delicate, and robust in flavour. At the new YUN NANS outlet, the Yunnan Rice Noodles in Prawn Broth with Black Truffle is exclusively available in Singapore.

Address:78 Airport Boulevard, Jewel Changi Airport #02-217, Singapore 819666
Opening Hours: 10am-10pm

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9.
Paradise Classic

A concept by Singapore-based restaurant chain Paradise Group, Paradise Classic focuses on Nanyang-style cuisines. These dishes have been greatly influenced by the availability of local ingredients and spices.

Signature dishes here include the Crouching Tiger, Hidden Dragon Seafood Broth Seafood Pot (S$69.80). The seafood broth is boiled for more than six hours and filled with treasures of the sea including crabs, prawns and squid. Each mouthful of soup envelopes the palate and refresh the senses. Not to forget, the French Bean with Preserved Turnip and Dried Sakura Ebi ($16.80). A dish with various textures, crisp and crunchy, this is a dish that will please everyone on the table.

Address: 78 Airport Boulevard, Jewel Changi Airport #04-244, Singapore 819666
Contact: 6214 3129
Opening Hours: 10:30am – 10:00pm daily (last order at 9.30pm)
Website: www.paradisegp.com

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10.
Beauty In The Pot

Beauty In The Pot is the only hotpot restaurant in Changi Airport. A concept by Singapore based restaurant chain Paradise Group, long queue are a common sight come dinnertime.

Inspired by “JEWEL” and the glamour of air travel. It exhibits art disco style, symbolising luxury, glamour, with pastel tiffany blue and brass dominating the colour scheme, the restaurant is set in a jewel box with gracious lines and gorgeous furnishing. Beauty in a pot serves six different nourishing soup bases that promise rich flavours and nutritional benefits. Diners can choose between a single pot, twin pot or a quart pot.

The signature Beauty Collagen Broth is my personal favourite. Packed with rich and sweet flavours, this pot of goodness is boiled for many hours with ingredients such as pork bone, pig’s trotters, chicken and chicken feet etc. As such the broth has a thick consistency and is packed with collagen. Enjoy the delicious broth with must-have items such as Homemade Fish Tofu (S$2.20/piece), made with yellowtail fish, soya bean and egg white all blended to perfection. The sweetness of the fish coupled with the smooth, melt-in-your-mouth texture perfect to cook in all types of broths.

Address: 78 Airport Boulevard, Jewel Changi Airport #B2-224, Singapore 819666
Contact: 6242 5131
Opening Hours: 11:30am – 6.00am daily (Last order at 4.30am)
Website: www.paradisegp.com

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How to make Min Chiang Kueh (面煎粿) / Apam Balik

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Min Chiang Kueh (面煎粿), which also can be known as Apam Balik in Melayu is a traditional turnover pancake filled with fillings. It is thought to be common to find these sold on roadside streets throughout Malaysia and Singapore (Well, it’s 2019, you can only get these at a hawker centre now). While it’s fluffier than the American counterpart, Min Chiang Kueh is like the little sister of the Indonesian Martabak Manis, which still holds in place at the top for its rich variety of fillings and mighty thickness.

In the article, I’ll be sharing two types of filling I would typically go for, the traditional classic that calls for crushed peanuts and sugar, and Nutella cheese. While there are a wide variety of fillings you can choose from to incorporate (even making it savoury), these two are my ultimate favourite as it always rings the bell of comfort in my tastebud.

You can make the batter ahead of time (up to 2 days), and put it in the fridge to rest. The recipe is also very easy to make, I think anyone can easily recreate this recipe without any problem. The key thing to take note is the heat applied when frying. You have to make sure that the pan is preheated over LOW heat. Too hot and you will burn your pancake without cooking it fully. I also liked using a good nonstick skillet as it helps me to lift the pancake up easily without a problem. If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.

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Min Chiang Kueh (面煎粿)

Servings 3 servings

Author Zong Han Chua

Ingredients

Batter

1 1/4 cup all purpose flour
1/4 cup starch
2 tbsp granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp yeast
2 tsp vanilla extract
1 egg
1 cup warm milk

Peanut-sugar filling

1 tbsp. of brown sugar
1 tbsp. of white sugar
2 tbsp. of crushed/grounded peanuts

Nutella-Cheese filling

2 tbsp. of Nutella spread
Handful amount of shredded cheddar cheese

Instructions

In a bowl, whisk in all the dry ingredients, plain flour, corn starch, sugar, baking powder, baking soda, and yeast together.
Next, crack in an egg, drizzle in vanilla extract and warm milk. Whisk the batter until is smooth.
Let it rest for at least an hour in room temperature or in the fridge overnight if you are planning to make ahead of time.
Preheat your non-stick frying pan over low heat. Add in about 2/3 measuring cup worth of batter.
Once the batter starts to dry out, sprinkle in your choice of fillings.
Fold the pancake in half and transfer to a platter.

Notes

If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.

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Lavender Madeleines with Panasonic Cubie Oven

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Lavender Madeleines with Panasonic Cubie Oven

My sister gave me a bottle of dried Lavender recently. I have never played with the flavor of Lavender so I was interested to see what I can do with it in the kitchen. To understand the flavor profile further, I made some Lavender tea with some honey to sweeten the taste. It has a pleasant aroma, almost distinctive smell of its own which, made me felt relaxed and calmed.

Lavender Madeleines with Panasonic Cubie Oven

This brings me to the next question, “how can I incorporate Lavender with baking?” Since the scent relaxes me, I think it would be great to pair with something basic in order not to complicate things. Butter cake instantly came to my mind and I decided to make the French way, Madeleines.

Lavender Madeleines with Panasonic Cubie Oven

Boy, the result was so good! When it was baking, my house filled with lovely buttery and floral aroma. It felt like I was in a field filled with fresh Lavender while having a piece of butter cake and coffee. You got to try this! What great about this recipe is that it is so easy to make. You can even make the batter up to a day in advance. So let’s say you have friends coming over for tea in the afternoon, you can make it in the morning and leave it in the fridge to bake when she’s here. You can never go wrong with freshly baked classic butter cakes. The Panasonic Cubie Oven is small and compact, yet is large enough to put two trays of madeleines into the cavity. It also preheats quickly since it is so compact, making it great if you are making for a smaller crowd.

Lavender Madeleines

2018-12-27 03:21:24

Yields 12

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Ingredients

60 grams of white sugar
¼ tsp. of salt
2 eggs
1 tsp. of honey
1 tsp. of vanilla extract
50 grams of plain flour
10 grams of corn starch
3/4 tsp. of baking powder
60 grams of butter, melted
1 tsp of dried lavender
1 teabag of english breakfast tea

Instructions

Melt butter with dried lavender and english breakfast teabag.
Let it sit in for at least 5 minutes before removing the teabag.
In a bowl, whip whole eggs, salt, sugar, honey, and vanilla extract using a hand mixer until well volumized.
Sift in plain flour, corn starch and baking powder and fold in using a whisk.
Then, drizzle in melted butter and gently fold it in quickly.
Leave it to rest in the fridge for at least an hour.
Preheat oven to 200C.
Grease madeleine pans well with the paste.
Transfer the chilled batter into a piping bag.
Pipe the batter onto the greased pan until full.
Bake it in the oven for 6 to 8 minutes.
Remove from pan immediately after baking. Let it cool completely.

Notes

Swap out lavender with orange zest for a different flavor.
Batter can be made up to a day in advanced.

By Zong Han Chua

TheZongHan https://thezonghan.com/

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Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

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Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

I love the scent of a fresh loaf of bread early in the morning. However, making bread can take up a lot of time, not to mention that it is also very tedious too. The fact that I am going through my internship right now, it is even harder for me to find time to bake. Luckily, I was introduced to the Panasonic Bread Maker SD-P104 recently and it was such a fun experience making different types of bread so easily.

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

The Panasonic Bread Maker SD-P104 has up to 13 auto menus for you to chose from, today I will be using menu 8 to make this recipe. Menu 8 allows me to manually add the filling into the dough just before baking. You could use menu 8 to make Hong Kong Pineapple Bread, Cinnamon Roll, and even more!

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

I got challenged to make a simple yet elegant bread after I was told by my friends that bread maker is a waste of money as it only makes boring old-school white bread and nothing else. This recipe requires minimum effort with the help of the bread maker. All I needed to do was to add in all the ingredients into the pan, set the setting and let it do its job. When it was time to add the filling in the dough, the machine beeped to inform me that the dough is ready for my own creation. I quickly took it out to roll it into a rectangular shape, spread the filling, roll it into a log and tie it into a knot to reveal the beautiful swirl.

If you are just making a bread with nuts or raisins, simply just put the filling into the raisin dispenser.

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

Chocolate Swirl Bread (Babka)

2018-12-09 12:32:40

Yields 1

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Dough

200 grams of Bread Flour
3 tbsp of Caster Sugar
20 grams of Salted Butter, softened
1 tbsp of Milk Powder
90 ml of Water
1 egg
1 1/4 tsp Instant Yeast

Filling

90 grams of Salted Butter, softened
3 tbsp of Cocoa Powder
45 grams of Caster Sugar
35 grams of Shaved Chocolate

Instructions

In the bread maker, add in all the ingredients except instant yeast into the pan to make the dough.
Add in the instant yeast into the yeast dispenser compartment located on the upper lid of the bread maker.
Set to menu 8 and let it run for about 55 minutes until a beeping sound occur to indicate that the dough is ready.
To make the filling, mix in all the ingredients together until it is well combined.
Once the dough is ready, roll out the dough into a rectangular shape with a rolling pin on a floured surface, spread the chocolate filling evenly.
Roll the dough into a log and slit it into half using a sharp knife. Tie both into a knot and put it back the dough back into the bread maker.
Click the start button so the machine can continue its job to proof and bake the bake.
Let it cool in the machine for awhile once its done before carefully it with a glove.
Slice the bread when it is completely cool to ensure the bread does not fall apart.

By Zong Han Chua

TheZongHan https://thezonghan.com/

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Kueh Dadar with Panasonic MX-V310 Blender

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Kueh Dadar with Panasonic MX-V310 Blender

Making Kueh can be very easy with the right equipment. At first, I was intimidated by Kueh Dadar. The pandan skin can be a challenge to make as you need to find a way to extract the fragrant of the pandan from its leaves while making sure that the batter is smooth and silky. With the Panasonic MX-V310 Blender, I could able to make Kueh Dadar quickly thanks to the way the unique blades are designed to blend ingredients efficiently. It has upper blades and lower blades to give you the ultimate blending performance!

Kueh Dadar with Panasonic MX-V310 Blender

The blender has 6 auto menus to choose from with just 3 settings to select. It even has a cleaning mode to help you to clean the interior of the jug easily.

Retailing in-store for only S$109, the Panasonic blender is versatile to make any of your favourite recipes! I have been using it to make my morning smoothie everyday, while my mum uses it to make her homemade curry paste for dinner using the glass mill attachment.

Kueh Dadar with Panasonic MX-V310 Blender

While like usual, I like my recipes to be fuss-free and simple. So to make the batter, simply just blend all of the crepe ingredients including the pandan leaves together in the blender until smooth. Your crepe batter is done!

Kueh Dadar with Panasonic MX-V310 Blender

The crepe is filled with grated coconut that has been cooked with Gula Melaka to give that wonderful delicious sweet caramelized flavor that Kueh Dadar is known for. To make the fling, I actually used desiccated coconut instead of fresh coconut flakes. It is easier as I can store it in my pantry and use whenever I need. But, to make it usable for this recipe, you will need to steam the desiccated coconut with some water to soften it up first. Thankfully, I have my trusty Panasonic Cubie Oven which, could quickly steam it up, making it soft and fluffy in no time.

Kueh Dadar

2018-10-30 23:50:34

Serves 8

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Crepe

1 egg
125 ml of coconut cream
125 ml of water
A few drops of pandan paste
85 grams of plain flour
8 pandan leaves

Filling

100 gram desiccated coconut
1 tbsp. of water
135 gram gula melaka
100 ml of water

Filling

Steam desiccated coconut and a tablespoon of water for 15 minutes until softened.
Shave gula melaka and transfer them into a saucepan.
In the saucepan, dissolve gula melaka with water on medium low heat.
Once the desiccated coconut have been steamed, transfer them into the saucepan and stir-fry till everything is well combined and golden in color.
Let it cool while you make your crepe batter.

Crepe

In the blender, blend all of the ingredients together for a minute.
Strain the mixture with a fine sieve.
Using a 20 cm frying pan, lightly grease the oil and preheat it on medium low heat.
Once the pan is preheated, add in about ¼ measuring cup worth of batter into the pan and swirl evenly.
Let it cool until the surface is dry and the edges start to shrink away from the pan and flip it using a splautla.
Let it cook for 15 more seconds and transfer to a plate to cool.
Repeat until the batter is used up.
To wrap, add in about 2 tablespoon worth of filling onto the side of the crepe and wrap up carefully.

By Zong Han Chua

TheZongHan https://thezonghan.com/

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Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

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Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

Located in the heart of the Singapore River at Robertson Quay, Bugis Café by Studio M is a new outdoor kiosk that serves craft beers and local delights for you to chill and relax with your friends. The outdoor space is inspired by the past thriving district of Bugis with a vivid and colorful nightlife scene that is rich in its history, delivering you a fun and enjoyable experience.

The Chicken’s Rollin’ – Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

The Chicken’s Rollin’ is one of Bugis Café signature dishes that you should try it out when you are here. Inspired by the local Hainanese Chicken Rice, this dish is made into a rice roll and then deep fried to give you a crispy outer layer. It certainly pairs really well with a drink!

Trio Golden Cups - Bugis Café - Outdoor Beers and Delights @ Studio M Hotel Singapore

Trio Golden Cups (Kueh Pie Tee) – Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

The Trio Golden Cups (Kueh Pie Tee) are actually a little different from the traditional Kueh Pie Tee you usually get. Here at Bugis Café, they replaced it with Chicken and Satay Sauce. Surprisingly, the combination complements quite well with the tartlet.

Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

Kam Heong Chick, Just Spam La and Hou Yu Pi have a kick of spice and are perfect to go with their craft beers! It was so addictive!

“Belly-Nice’ Pork – Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

If you feeling extremely hungry and want something filling, Bugis Café also offers a wide array of main course dishes other than bites for you to savor. I got to try out their “Belly-Nice” Pork which was braised pork belly with rice and it was alright. The pork belly was juicy and the tau pok was busting with flavourful when you bite into it. I like my rice to be ‘wet’, so the next time I order it, I’ll request for some extra gravy to go along with.

Chick On Stick – Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

Another fancy way of saying Satay, Chick On Stick is no doubt, our local grilled chicken skewer. Paired with the Peanut Satay Sauce, it can never go wrong!

“Curry Your Favour” Chicken – Bugis Café – Outdoor Beers and Delights @ Studio M Hotel Singapore

“Curry Your Favour” Chicken is your typical Indian curry instead of the Nyonya style. You get to choose to go with Roti Prata (which goes really very well with the curry), Rice or Noodles. If you are feeling hungry and want something localicious, make sure to order this to satisfy your craving!

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Bugis Café @ Studio M Hotel Singapore

Address: 3 Nanson Rd, Singapore 238910

Nearest MRT: Fort Canning MRT

Website: https://www.millenniumhotels.com/en/singapore/studio-m-hotel/

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9.9 Lazada X Zoku 2018 Surprise Box

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Are you ready for Lazada 9.9 festival and their Surprise Boxes this coming 6th to 9th September 2018?

9.9 Lazada X ZOKU Zoku Kitchen & Dining by Gizmo Hub 2018 Surprise Box

Last April, we celebrated Lazada’s birthday and their super duper worthy surprise boxes available to grab. This time, we will be going to a shopping feast on the 9.9 and Lazada is also selling these surprise boxes again for you to grab at only SGD$29/49 (Items inside well worth over SGD$100)!

What’s more exciting than to unbox? I got on hands-on Zoku Kitchen & Dining surprise box and let’s see what’s inside!

9.9 Lazada X ZOKU Zoku Kitchen & Dining by Gizmo Hub 2018 Surprise Box

Hehehehe! As usual, I won’t reveal all of the items inside. There are a total of 4 items in the box. To get you guys super excited, here is a sneak peak of what I got from the box. I am only revealing (in details) on the 2 items I got instead of all of the 4 items.

9.9 Lazada X ZOKU Zoku Kitchen & Dining by Gizmo Hub 2018 Surprise Box

The beautiful Pattern Collection of Zoku Stainless Steel Bottle is not only stunning but is built with a leak-proof system in mind. Zoku uses a Rapid Lock Technology where a quick 3/4 locking cap ensures you a worry-free use of the bottle.

Not only that, the slim profile of the vacuum insulated bottle has double walls to keep your favorite beverages at their optimal temperature for a long period of time.

If you are into drinking or just simply want to create a fancy drink, why not pop in a ice that is shaped of a ball? The Zoku Ice Ball Sphere Mold allows you to easily do that while keeping your drink colder longer with less dilution as compared with conventional ice cubes. Easy to use, easy to open, simply push the bottom of the mold to release the ice ball once frozen and fill it up again and repeat.

What’s more exciting is also that there are up to $99 vouchers for you to grab and discount up to 90% off during this period! So hurry and check out Lazada for all your shopping needs!

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Lemon Blueberry Muffins

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Lemon Blueberry Muffins

I have been pretty busy but would still want to have something delicious to start my day. Lemon Blueberry Muffin comes to mind and it is really very easy to make! Make it the night before and enjoy it on the go the next morning! I often bring extra to school to share with my friends and they loved it. It’s such an easy recipe to make, literally, you could make this with just one large bowl. Yet, how comforting it could be in the morning, especially when you know your day will be busy.

Lemon Blueberry Muffins

If you ask me, muffin or cupcake, I would always go for muffins. They are simple, delicious and buttery. I never like the rich and greasy cream of a cupcake and muffin is the way to go. In the past, I tried to create cupcake recipes for my viewers as they request. But, I never really enjoy having it. To share a recipe, I feel, must come from the heart. If I share something I don’t like, why bother sharing?

Lemon Blueberry Muffins

I hope you will enjoy making the recipe as much as I do. Being able to share a recipe that I really love, is my way of showing how I live my life and how I cook in the kitchen. I hope it will always inspire you all to eat well and stay happy. 🙂

Lemon Blueberry Muffins

2018-06-28 04:03:40

Yields 12

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Muffin Batter

(125 grams) 1/2 cup of unsalted butter, melted
(185 grams) 3/4 cup of white sugar
3 eggs, beaten
1 tsp of vanilla extract
1 tsp of lemon extract
(170 grams) 1 1/4 cups of plain flour
1 tbsp of corn starch
3/4 tsp of baking powder
1/4 tsp of baking soda
(65 ml) 1/4 cup of yogurt
(200 grams) 1 cup of blueberries

Lemon Glaze

(125 grams) 1 cup of icing sugar
Half Lemon Juice
Zest of one Lemon

To make the muffin

Preheat oven to 200C
In a large bowl, mix in all the wet ingredients, melted butter, white sugar, eggs, vanilla extract, lemon extract, and yogurt.
Stir in dry ingredients, plain flour, cornstarch, baking powder and baking soda.
Fold in half of the blueberries into the batter.
Transfer into 12 muffin pan lined with paper liners.
Scatter the rest of the blueberries on to the pan evenly.
Bake it in the oven for 20 to 22 minutes until golden brown and skewer inserted in the center comes out clean.
Let it cool completely before glazing.

To make the glaze

In a bowl, mix icing sugar, zest and juice of a lemon until it turns into a thick liquid.
Make sure not to add too much lemon juice else it will be too runny.
Spoon the glaze over the muffins to enjoy.

By Zong Han Chua

TheZongHan https://thezonghan.com/

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Pyrex Love & Corelle Brands – Promotion till 30 June 2018

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Pyrex Love & Corelle Brands – Promotion till 30 June 2018

From now till 30 of June 2018, get the best value of Pyrex and many Corelle Brands’ promotions!

Pyrex Love & Corelle Brands – Promotion till 30 June 2018

Pyrex Love comes in 2-Piece Measuring Cup Set, 250ml in purple and 500ml in lovely turquoise. Now only SGD$21.90 (Up SGD$35)!

I love them and use them daily. The quality of the glass is thick and well-made. I had one myself for years and it still lasts well, definitely bang for your buck. They are easy to use with both volume and metric measurements at the side for your reference. You can even use it in the microwave to melt your butter as the glassware is oven safe, freezer safe and microwave safe. If you are an avid baker or just love to cook often in the kitchen, make sure to seal the deal before it ends until the 30th of June 2018!

Pyrex Love & Corelle Brands – Promotion till 30 June 2018

For more details, make sure to visit www.corellebrandsasia.com

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LASIK Experience with W Eye Clinic

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LASIK Experience with W Eye Clinic

It has been about 3 months since I did my LASIK surgery. I know some of you guys are very curious on my LASIK journey so I can’t wait to share with you guys how I feel about it.

Why did I go for LASIK?

Even though my shortsighted degree wasn’t very high (both sides about -1.75), I decided to still go with the procedure because I find a hassle wearing glasses and contact lens. On days whereby I need to wear contact lens, it would take me ages to put on the lens as it can get pretty irritating. The idea of rubbing my eyes when trying to put it on definitely isn’t pleasing! I also don’t like the feeling of dryness after prolonged of wearing it. Additionally, my ears would feel really sore if I wear spectacles for long hours.

Sometimes, I’m lazy to wear any spectacles or contact lenses. But, it was hard for me to see things like street’s name, bus number, or signage even though my degree wasn’t very high. It was still affecting my daily life.

Pre-LASIK Assessment

LASIK Experience with W Eye Clinic – Pre-LASIK Assessment

I was told that a pre-assessment was needed to be made for the doctor to evaluate if I am suitable for LASIK. The Pre-LASIK Assessment was only SGD$25 at W Eye Clinic! It was really affordable to get your eyes checked. To make a booking for the assessment was fairly easy, all I did was to make a call for an appointment. The whole process was about 2 hours. Yes, it was long. But, I was glad that the clinic checked my eyes thoroughly to make sure that I’m suitable for the surgery. I told myself that if I’m not suitable it would be alright because it was only 20 bucks. No harm getting it checked, right?

Do note that the result of the assessment will be only valid for 3 months, so if you are suitable for LASIK, make sure to pre-book your surgery date within 3 months of the pre-assessment day! I was super thrilled when the doctor told me that I was suitable to do the surgery.

Dr. Nah suggested me to do Intralase LASIK and I went ahead with his recommendation.

For more info about the method, you could click here.

Surgery

The actual surgery was separated mainly into two parts:

Creation of Flap
Laser

Though the whole process took about 2 hours, most of the time I was just getting prepared. There were lots of cleaning and resting in between to make sure I was ready for the next step. When it comes to the actual machine doing the lasering, it took less than 1 minute per eye each time. I was super nervous during the procedure! But, the nurse that was attending me was very caring and understanding. She slowly explained the process throughout the procedure so that I would know what to expect next and be prepared for. Honestly, I don’t feel any pain at all, even after the procedure when my anesthetic wore off. My eyes just felt a little dry and itchy. I was told repeatedly NOT to rub my eyes and use lots of eye drops to aid healing.

Benefits

I decided to go for this method because,

It recovers quickly – perfect vision on the 2nd day
Painless – Only felt a little drier than usual for the first 2 weeks but no pain

Post-Surgery

LASIK Experience with W Eye Clinic – Reddish eyes can be seen on my side view

My eyes were quite red after the surgery. Dr. Nah told me that the reason for my reddy eyes was that he used a stronger suction during the first part of the surgery. A stronger suction is safer for us patient as the chances of it slipping away during the surgery is lower. This means that your eye will stay still while the machine creates the flap. Of course, the downside for me was that I had reddy eyes for the next 3 weeks. Yet, I prefer the safer option and have the reddish eyes to risking it slipping away if he used a weaker suction cup.

I woke up with a perfect vision on the 2nd day. However, I was told my Dr. Nah that the first few weeks of recovery was crucial and advised me to keep putting eye drop medication and go for review to prevent infection. I made sure to get enough rest and avoid dusty areas to promote healing during that period too.

Another factor was that I could not wash my hair and face for the first week of recovery to prevent bacteria from getting into my eyes. It was a hassle for me as I could only use wet wipes to clean my face while avoiding the eye area. I was instructed to gently clean the area of my eyes with a cotton ball that has been soaked in recently boiled water twice a day. Still, it wasn’t that bad as I was having my term breaks and just stayed at home.

A week after my surgery, my eyes felt so much better, even though I do feel dry from time to time, I find myself needing lesser eye drops than before. Still, I was advised to lubricate my eyes well for the first 3 months.

LASIK Experience with W Eye Clinic – Picture was taken after 2 months post-surgery in Japan

Now (after 3 months), my eyes feel good as I don’t feel dry anymore. I thought I was going to be prepared to use eye drops every day for life, I find myself not needing eye drops anymore. I still strongly believe in having some eye drop vials on hand if I find myself feeling dry and tired after a long day. I’m also glad that my doctor told me that I have 6 out of 6 perfect eyesight!

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W Eye Clinic

Website: http://weyeclinic.sg/

Address:

3 Temasek Blvd, Singapore 038983, Suntec City
#01-402
+65 6337 9119

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The review was based on author’s experience.

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10. Beauty In The Pot

Min Chiang Kueh (面煎粿)

Ingredients

Batter

Peanut-sugar filling

Nutella-Cheese filling

Instructions

Notes

Why did I go for LASIK?

Pre-LASIK Assessment

Surgery

Benefits

Post-Surgery

W Eye Clinic

1.
Kam Roast

2.
Tim Ho Wan

3.
Sama Sama

5.
Tonito

6.
Muji

7.
O’tah by Lee Wee & Brother

8.
YUN NANS (云海肴)

9.
Paradise Classic

10.
Beauty In The Pot