With you, I am home.😊

Homegrown furniture brand Joineur was founded in 2002, has revived the art of traditional Chinese furniture with an extensive range including sofas, dining tables and cupboards, made of fine hardwood timbers, such as ebony, red sandalwood and rosewood, Joineur's furniture combines the Ming Dynasty legacy and traditional craftsmanship with modern design.

While the traditional craftsmanship has diminished significantly over the years, artisans at Joineur have preserved the craft and still use It in the making of hardwood furniture.

Joineur's wooden furniture pieces give your home a natural and comfortable touch, and are also antiques of the future, which can be passed down from generation to generation.

For more information, kindly visit
http://www.joineur.com/main/

#furniture #woodfurniture #solidwood

和fat fat回家乡的日子～
三年前也是这样这个时候回来
三年后的今天也是
谢谢fat家人做地头蛇
带我到处去找好吃的❤️

https://t.me/icebabby2672
更多精彩内容在这里😚

#明明来工作却自我安慰在度假的feel
#谢谢帅弟弟帮忙抓机

Homegrown furniture brand Joineur was founded in 2002, has revived the art of traditional Chinese furniture with an extensive range including sofas, dining tables and cupboards, made of fine hardwood timbers, such as ebony, red sandalwood and rosewood, Joineur's furniture combines the Ming Dynasty legacy and traditional craftsmanship with modern design.

While the traditional craftsmanship has diminished significantly over the years, artisans at Joineur have preserved the craft and still use It in the making of hardwood furniture. Joineur's wooden furniture pieces give your home a natural and comfortable

touch, and are also antiques of the future, which can be passed down from generation to generation.

For more information, kindly visit
http://www.joineur.com/main/

#furniture #woodfurniture #solidwood

Comfortable to stay with you 💕

Homegrown furniture brand Joineur was founded in 2002, has revived the art of traditional Chinese furniture with an extensive range including sofas, dining tables and cupboards, made of fine hardwood timbers, such as ebony, red sandalwood and rosewood, Joineur's furniture combines the Ming Dynasty legacy and traditional craftsmanship with modern design.

While the traditional craftsmanship has diminished significantly over the years, artisans at Joineur have preserved the craft and still use It in the making of hardwood furniture. Joineur's wooden furniture pieces give your home a natural and comfortable
touch, and are also antiques of the future, which can be passed down from generation to generation.

For more information, kindly visit
http://www.joineur.com/main/

#furniture #woodfurniture #solidwood

Ah, the terrible twos... Kali loves to play, she loves to laugh, and she loves to crack jokes. That includes flipping her bowls and plates on the floor.
The first time we introduced her to her first Miniware set, she immediately loved it! We do, too, as it has significantly reduced kiddie clutter at dinner time. Miniware's plates and bowls come with removable, interchangeable suction mats that simply stick to the surface, which comes in handy when Kali tries to push her plates and bowls off the table. It’s definitely a must have!

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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How much did I earn as an office worker in Singapore and Japan? I decided to become completely transparent and share you my salary in both countries. As said in the video, my salary was significantly higher in Singapore but one of the reasons is that I had good experience in digital marketing and my age was 28. (I was only 26 in Japan)

What are some other differences in working in Japan vs Singapore? I compared job scope, working hour, amount of paid leaves and working culture etc. I'm just talking from MY experience - ultimately everything depends on your company, occupation and team.

?Watch - Working Culture in Singapore vs Japan
https://www.youtube.com/watch?v=qmuSxY_QGZI

?Read - Complete Guide on Finding Your 1st Job in Singapore (Sorry, Japanese Only)
https://www.ghib-oji.com/singapore-jobhunt/

Need help settling in Singapore? Email me, I might be able to help!
[email protected]

Follow me on social medias!
?Instagram https://www.instagram.com/ghibli_ojisan/
?Twitter https://twitter.com/ghibli_ojisan
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?Merch Links（アパレル）:
SE Asia | https://ghib-ojisan.secure-decoration.com/shop/category/T-Shirt?c=2731898
USA & EU | https://teespring.com/stores/ghib-ojisan
Japan | https://suzuri.jp/ghib-ojisan

Business Enquiries
✉️[email protected]
You are welcome to send fan mails but I may not be able to respond to all of them. But I immensely appreciate your support. Thank you!

#Singapore #Japan #salary