老婆，生日快樂 🎈 Countless surprises for my Mum on her big day 🎂 She is a real life superhero 🦸🏻 who helps us DAILY and always give us the best 💛 love you ma x Thank you @wwfhk 🦆 for arranging the most special day for us 🤍 ( details & promo code below 😘) 📍Location 地址 : 米埔自然保護區 Mai Po Natural Reserve 🦋 🎣 Activities 活動 : 基圍歷史🦐 History of Gei Wai shrimp (Metapenaeus ensis） 浮橋導賞 🌁 Floating bridge adventure 觀鳥 🦆 Bird watching 觀水牛 Water buffaloe spotting 🐮 明信片工作坊 💌 Postcard making workshop 5% off discount code 😘 折扣碼: W4N21-REYNOLDS Book through @wwfhk for an incredible day in nature with your family 🍃

Semalam Kami Main Rafting Di @projekoutdoor Kuala Kubu Bharu Gaiss.. Memang Adventure And The Best..Korang Suka Aktiviti Lasak? BOLEH BOOKING SEKARANG ❤

Masterminded by @kenloon, @magicsquare.sg in 2018 was a radical venture. The year-long hothouse for the three young chefs he had chosen, proved a breath of fresh air for Singapore’s dining scene. While the trio - Abel Su, Desmond Shen and Marcus Leow, got properly schooled in what it takes to run a successful restaurant, many (me included) were all too happy to pay for the privilege of being their “guinea pigs” month after month. Fast forward to September 2021. After almost three years, Magic Square 2.0 has re-emerged, as a bigger and much slicker machine. Located barely a hundred metres from their original location, one look at this place and you know they mean business. And it is only the beginning, because plans are afoot to re-invest in building facilities to support food processes (fermentation, R&D etc.) all around the restaurant. Chefs Eugene (@abangkau), @jonathan_gan, @lawjiajun and Gail (@hungryatmidnight) were cherry-picked by Ken for this second edition. But the flagging-off honours belongs to alumni and mentoring Chef, Marcus Leow (@markerpenn), who is also @nakedfinn’s Head of R&D. His 9-course menu which runs from September (reserved for family and friends) to end of this October is priced at $168++ per pax (subsequent months’ will be $98++). Reservations will be purely via an online ticketing system that’s due to launch soon, so I suggest stalking @magicsquare.sg for updates. Thanks to Ken’s invitation, I booked 4 seats (they only do counter seating) and got to embark on a most exciting culinary adventure last Friday. It was almost emotional to see how much Chef Marcus has grown in every way. Talent honed with passion and dedication over time, can indeed be formidable. Here is his menu: 1. Snacks - All three dazzled. The Aori Ika (bigfin reef squid) on rice cracker with octopus stock was so creamy due to multiple tiny cuts. My fave was the choux puff made with laksa crust sandwiching confit Indian Halibut, shaved ginger flower and black pepper. The third bite, a sugar snap pea and savoury kaya tartlet, was familiar to those of us who’d visited the first #MagicSquareSg. ⬇️Continued in Comments⬇️