the current tilam dah digunakan over 12 years. The usual life span for mattresses is between 8-10 tahun je. Now dah kena tukar tilam. So tadi saya gi jenguk-jenguk la sikit di @natura_msia at @vivahomeshoppingmall, Cheras. Waaahhhh….macam-macam pesen dia orang ada rupanya. Dari lembut, medium & keras kejung macam tilam Jepun pun ada for those yang prefer tilam keras. Best jugak gi test tilam kat sini. You gotta lie down and golek-golek sekejap to actually feel the fabric, density, comfort, etc. Ada jugak customers yang terus tertidur 2 jam!! 🏋️😂🤡 Kena pilih yang betul-betul sesuai dengan posture badan kita supaya tak herot tulang seminggu lepas malam pertama!😬😅 So saya dah jumpa yang paling selesa from their wide variety of high quality bedding options: #SeaqualSeries namanya. Syooooiiikkk sangat sampai almost terlena kejap! 😆😆 The Sales Associate named Ken & Karl were really helpful. Dia orang siap rekomen bantal mana yang terbest di muka bumi for my liking. 🙏👌😍😍 #Naturamattress #SequalSeries #bedding #NaturaMalaysia #mattresssale #homeimprovement #homefurniture

Art of Enchantment directed by Ken Ng @watto @fashionally_com @hktdcfashion @hktdclifestyle @calcarriesmanagement #centrestage #hktdc #hongkongfashionweek

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⬇️