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⬇️

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Epipremnum aureum 'Shangri La' or “Shangri La Pothos” is one of the uncommon Pothos you can find in the nursery. With its quirky “crispy” kale leaves, you’ll be left wondering “what the **** is this?” They look like alien ribs to me. Slow growers? (maybe just mine). I have a pot of mixed variegated & non-variagted. It’s one year old now so imagine the amount of growth from just a few stems to a vining one right now (swipe to see more pics). They’re weren’t cheap - a tiny pot RM48 for non-variegated 🤦🏻‍♀️ The variegated version is a mix of gold green while the non-v is just green. Care Tips: ☀️ Partial Shade 💧 Water only when dry 🪴 Fast drainage soil Care level, I vote this a 4/10. It was a bit hard to understand when I first got it. Almost died on me that’s why I just combine both types into a pot, n left it at the corner of my balcony (shaded) and water when I remember. That’s when it became better. Occasionally, one or two leaves turn yellow (no idea why). What do u think? Could you share your care tips as well if you have this plant? #shangrilapothos #sleepingpothos #epipremnumaureumshangrila