You can’t and shouldn’t compare what is served here to a classic sushi restaurant because they are simply not the same thing. Although he trained in Japan for a while, to me, Chef Jeffrey is a wisecracking rebel who marches to his own beat. He is unapologetically himself (you should have the audio on when watching my video), and chooses to do what he damn well pleases. How lucky for those of us who lust after Japanese fishes in all their many-splendoured glory. Our Omakase (we paid $130 each but I heard it might be adjusted slightly due to an increase in rent) at @ovenbird_sg began at with a skewer of ginkgo nuts. The first course proper was a Chawanmushi that had a jaw-dropping combo of two kinds of 4-day-aged Sujiko - one with shoyu, the other with Kasuzuke (sake lees), as well as Ankimo (monkfish liver) that’d been cured in two ways - with sake and shoyu. It was one of the most extraordinarily decadent and delicious steamed egg custards I’ve had. I was still talking about the course that came after in reverential tones at the end of dinner. How could I not when it was my first encounter with a white-from-fat Saba?! Its incredible full flavour was a match made in heaven with the red vinegar and ginger rice it came on. Alongside it was a line-caught, Ikejimei (a spike to the brain immediately after being caught) Aji that’d been aged for 3 days and lightly cured, which was really good too. Thanks to @eechong who convinced Chef Jeffrey to save the last of his 8-day-aged Hiramasa for us, we each had a slim piece of the sublime Yellowtail Amberjack to savour. Scored with fine lines, its texture was close to that of crunch. A wild-caught, 5-day-aged Buri was where he turned our attention to next. The aburi Harikami cut was served with a sprinkle of Hokkaido salt first. An equally chunky slab, dabbed with soy sauce, came second, so we could try the fish in different ways. Chef Jeffrey then moved to the belly section of the same Buri which he paired with his housemade ponzu. Sliced from the fattiest part of the belly, the pale pink slab (the equivalent of Otoro for a tuna) resembled a highly marbled Wagyu and melted in the mouth. ⬇️Continued in Comments⬇️

每當聽見#風雲變色 和#背影 大家就會想起紫禁之巔這部偶像劇💜 明天9/24（五） 20:00我會在17LIVE與音樂Liver 重現這些經典歌曲，暢談偶像劇拍攝㊙️辛😏 👇🏻快下載17LIVE app並追蹤我👇🏻 17ID：JR紀言愷 連結：https://17.live/zh-Hant/profile/r/16127065 明晚見🙌🏻 #JR紀言愷

「面對告別的勇氣」 遲早有一天我們都要面對死亡 不管已婚未婚有沒有子嗣 都要自己面對「一個人死去」這樣的情境 其實這學期回來唸書對我來說不是很容易 在最後一篇小論文拿到高度的肯定 真的感觸良多 「臨終關懷Hospice」這議題 雖然文字著墨上理性的研究分析 一些環境、機構與硬體設備上 對臨終病人身心健康的交織影響 但我其實是帶著很深的情感在寫的 臨終患者對即將到來的死亡容易感到沮喪和焦慮 「孤獨」不應成為額外的負擔 類似於教育 我們不能把臨終和死亡全權讓國家或某些機構 志工、護理人員甚至是家人 都是無法一肩扛起的 我在安寧病房陪伴的經驗中學到 病人要面臨死亡的時候 情緒和內心都很真實 空間逼著自己去思考去面對 面對死亡這個議題 有很多複雜的靈性需求 每一天都練習一點點 誠實去面對和思考 自己人生的廣度與深度 很多生命議題是要自己探索的 找到自己生命的意義感 可能有一天 我們能夠帶領自己或身邊愛的人 走向和平的死亡 Kubler-Ross提出的悲傷的五個階段 (The Five Stages of Grief) 否認→憤怒→討價還價→沮喪→接受 可以應用在失戀、分離、生死等議題上 無論是照顧者或是被照顧者都適用 能幫助自己檢視目前的狀態 停留的時間應人而異 沒有標準答案 在到達「接受」的階段 是有可能重複循環的 所有的情緒都該被看見與被理解 都是一個不容易的過程 當覺察自己進入到下一個階段的時候 要記得幫自己拍拍手呀👏🏻💪🏻👍🏻 參考文獻 1.Aldridge Carlson, M.D., Barry, C.L., Cherlin, E.J., McCorkle, R. and Bradley, E.H., 2012. Hospices’ enrollment policies may contribute to underuse of hospice care in the United States. Health Affairs, 31(12), pp.2690-2698. 2.Kao, Y.H. and Chiang, J.K., 2015. Effect of hospice care on quality indicators of end-of-life care among patients with liver cancer: a national longitudinal population-based study in Taiwan 2000–2011. BMC palliative care, 14(1), pp.1-10. 3.Kubler-Ross, E., & Kessler, D. (2005). On grief and grieving: Finding the meaning of grief through the five stages of loss. Simon and Schuster. #心理學