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Tech Review: Sudio ETT

Sudio is back with their latest offering of their wireless earbuds: The Sudio ETT. ETT means “one” in the Swedish language, and it certainly looks like Sudio is trying to make this the one for you. Having reviewed their last 2 generations of wireless earbuds, it seems that Sudio is both listening to feedback and making improvements on their new products based on what they learned from their previous generations. While the Sudio FEM had environmental noise cancellation, the Sudio ETT now features Active Noise Cancellation.

If you have read our past reviews of the Sudio FEM and Sudio TOLV, the main features remain the same. It uses Bluetooth 5.0, and has IPX5 which provides sweat and splash resistance and ease of mind when doing strenuous activities. However, it is notable that more conscious thought was put into the design of the Sudio ETT.

Personally, I felt that this designed differed slightly from Sudio’s usual sleek and clean design. The materials used are the same, with its nice matte finishing, but they opted to go back to a physical button instead. Am I complaining? Not at all! Reverting to a physical button eradicated a lot of problems that the touch button had, like accidentally stopping the song or turning the earbuds off when holding the earbuds in your hands for too long. The physical button is tactile and requires just the right amount of force to actuate, making it easy to go through multiple presses.

 

Some of the functions on the buttons have also changed slightly from their previous models:

One click: pause and play music

Two clicks: jump to the next song

Three clicks: go back to the previous song

Press and hold for 2 seconds will turn off and on ANC

You can also watch our video review of the Sudio FEM here:

With the addition of active noise cancellation, the Sudio ETT battery life is cut by a third and has a 4-hour playtime on a single charge. However, if you opt to turn off the active noise cancellation the battery life improves to a 6-hour playtime on a single charge. The case also includes 4 additional charges, bringing up the total playback time to 20 hours with the active noise cancellation and 30 hours without.

Sudio ETT USB Type C

Another feature that they added to the case, is the ability to charge wirelessly. I think this is a fantastic feature if you already adopted the wireless charging pads for your mobile devices. However, if you lack the ability to wirelessly charge the case, the case still supports quick charging with a USB type C port; 15 minutes of charging for 1-hour play time. The charging port is now on the left of the cradle with the charging indicators visible allowing the cradle to stand upright while charging. The charging indicators are also at the front of the cradle and easily visible. Instead of their signature brown string, they have opted to use a leather strap in a corresponding colour instead. A definite welcomed change.

Sudio ETT Ear Tips

For any active noise cancellation to be effective, it requires a good seal around the ear canal. Sudio understands this and coupled the earbuds with 8 different-sized pairs of eartips (including the one already on earpiece themselves) to help you find the perfect fit.

The active noise cancellation does a rather good job in keeping out a lot of the low rumbling sounds, and in my experience, cuts out my ambient noise by about 70%. Since the Active Noise Cancellation can be turned off and on, you can hear the difference yourself in a noisy environment.

As for sound quality, I much enjoy this sound signature compared to the Sudio FEM. It is warm with thumpy bass. It also has nice vocals and good clarity in the mid-range. However, the highs do sound a little airy in my opinion. The soundstage is pretty decent with a good amount of separation between the different instruments, which would appeal to many people.

Sudio ETT Earphones

A minor inconvenience that I found was that the active noise cancellation does not automatically turn on as it does not remember the setting from your last usage. So, every time you use it you have to turn on the active noise cancellation before it starts to work. There is also no audio indication when you turn it off. While it does not matter to most people, it is definitely something that makes the process a bit tedious. Another quirk is that if you have turned off the earbuds, you would require to put it back into the case before you are able to turn it on.

Overall, the Sudio ETT is quite compelling when compared to something like the AirPods Pro. The Sudio ETT has similar features and decent sound quality and comes at a lower price point – definitely makes it recommendable in my books!

The Sudio ETT is available in 4 different colours: Black, White, Green, and Pink. If you are planning to purchase your own pair of the Sudio ETT, do not forget to enter the discount code “BeyondNorm15” upon checkout to get 15% off your order and free delivery to anywhere in the world!

Sudio ETT with Tote Bag

From now till the end of July 2020, you can also get a new Sudio tote bag for free with every purchase from Sudio’s Website! (while stock lasts)

Recipe: Sticky Honey Pork Ribs (蜜汁排骨)

During this unprecedented time, we all either stuck at home because of the Circuit Breaker or lockdown measures of the country that we are in. While it may sometimes be a challenge, please do stay home and stay safe for yourself and your love ones. On the more positive side, I am excited to sweeten your day with this Sticky Honey Pork Ribs dish. I have made this dish many times and it is always a hit; the pork ribs are always so succulent, tender, and flavourful.

I wanted to have a more exciting flavour and depth to this dish, so I decided to use the Scottish Heather Honey. The Scottish Heather Honey has a unique and more pungent aroma which has a combination of fruity and woodsy scents. It is mildly sweet and gives a long-lasting floral aftertaste. However, if you prefer a milder honey, you may replace the Scottish Heather Honey with the Scottish Blossom Honey.

If you are an avid fan of honey like us and what to know a little more about honey, why not check out this article to find out more! And we have a sweet treat for you, if you’re purchasing from The Honey Colony you can use the promo code BEYONDNORM5 at checkout for 5% off all your purchases and have the honey delivered to your doorstep!

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

Serves 4 persons

Ingredients

900g pork ribs, cut into roughly 1½-inches long pieces

3 tablespoons of Scottish Heather honey

6 shallots, minced

5 cloves garlic, minced

1-inch ginger, thinly sliced

5 stalks of spring onions, dice the white part and green parts separately

½ teaspoon of sea salt

2 tablespoons of premium light soy sauce

1 tablespoon of corn flour

1½ tablespoons of cooking oil

3 cups of cold water

 

Garnishing:

1 tablespoon of toasted sesame seed

Some diced spring onions (the green parts)

 

Method:

  1. Rinse the pork ribs till the water is clear to remove any impurities.
  2. Add the corn flour and mix well. Let marinate for about 30 minutes.
  3. Heat up a wok/pan and add in the cooking oil.
  4. When the oil is hot, add in the ginger slices. Then sauté till fragrant.
  5. Add in the shallots and white part of the spring onions. Fry for a minute.
  6. Next, add in the garlic and fry till fragrant.
  7. Add in the pork ribs and brown on all sides over medium heat for about 5 minutes or more.
  8. Add in the soy sauce, 1½ tablespoons of honey, and pinches of salt and pepper. Mix well.
  9. Next, add enough water to cover the pork ribs.
  10. Bring it to a boil then lower heat. Cover and let it simmer for about half an hour.
  11. After half an hour, remove the cover and continue to let it simmer until the liquid is greatly reduced and thickened. Pay attention during the final stage of your cooking as the reduced liquid caramelizes and can be burnt easily.
  12. Turn the heat off as soon as the pork ribs are caramelized. Then add in 1 or 1½ tablespoons of honey and mix well to coat every piece of the ribs with the honey sauce.
  13. Transfer the honey pork ribs to a serving plate and garnish with toasted sesame seeds and diced green onions.
  14. Serve immediately with steamed rice.

NOTES FROM MUMMY’S KITCHEN

  1. The initial 1½ tablespoons of the Scottish Heather Honey are for it to be infused into the pork ribs.
  2. The last 1 to 1½ tablespoons of Heather honey is to enjoy the benefits which we can derive from consuming this honey, as it has antibacterial and antimicrobial properties, high levels of antioxidants and other benefits.

Recipe: Braised Fish Head with Gravy

I love cooking with fish head, you can always make an awesome dish from different cooking style.

If you enjoy fish head dishes like we do, why not check out the recipes for our Fish Head with Black Bean Sauce, Curry Fish Head, and many more!

This Braised fish head with gravy is a great option for those who do not eat spicy food like fish head curry. It is perfect as a one pot dish as it is packed with vegetables and the gravy can double up as soup, making it a nutritious and satisfying meal for the family. I decided not to deep fry the pieces of fish head to make it a healthier dish. Hope you enjoy this simple and easy to cook dish as much as we do. 😊

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

Serves 3 to 4 persons

INGREDIENTS

1 whole large fish head, cut into large pieces

2 teaspoons salt

1 teaspoon white pepper

25g ginger, sliced

4 garlic cloves, sliced

3 stalks of spring onions, sliced into 3 sections

1 carrot, sliced

1 small/medium Napa cabbage, cut into slices

2 tablespoons of light soy sauce

1 tablespoon of oyster sauce (optional)

1 tablespoon of Shaoxing wine

 

METHOD

  1. Season the fish head pieces with salt and pepper, then set aside.
  2. Heat oil in the clay pot over medium heat.
  3. Fry the sliced ginger until fragrant.
  4. Then add the white part of the green oniond and stir fry for a minute.
  5. Next, add in the garlic and fry until fragrant.
  6. Add the carrot and fry for 2 minutes.
  7. Add the Napa cabbage and fry for a minute.
  8. Place the fish in the clay pot.
  9. Add in the oyster sauce (if you are using) and the light soy sauce.
  10. Add in the water.
  11. Bring it to a boil and reduce the heat. Simmer for 5 minutes.
  12. Before serving, add in the Shaoxing wine.

Recipe: Pulut Hitam – Black Glutinous Rice with Coconut Milk (紫糯米糖水)

When I was a kid, our frequent treat was this homemade Black Glutinous Rice.  I wasn’t a fan of this treat back then but will still eat it as it was Mum’s cooking. Now that I am older, I guess my taste bud has changed and I have begun to appreciate the taste and slightly chewy texture of this popular dessert.

For those who have not tasted this dessert before, it is made from black glutinous rice (black sticky rice), water, and sugar. It is then topped with slightly salted coconut milk when served. It really is one of the easiest desserts to cook. You will notice that the black glutinous rice is not actually black, but rather, it has a purple hue to it. What I enjoy most about this dessert is the fresh salted coconut milk when mixed into this sweet dessert. It is simply irresistible!

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm and @beyondnormcooks) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

Serves 4 to 5 pax

INGREDIENTS

200g black glutinous rice

150g to 175g gula melaka

1 litre water

3 pandan leaves, knotted

1½ cups coconut milk plus ¼ teaspoon salt (Mixed well)

 

METHOD:

  1. Briefly rinse the black glutinous rice with water. Then let it soak for at least 2 hours or overnight.
  2. Drain and add 1 litre of water in the pot with glutinous rice.
  3. Bring to boil, add pandan leaves, then reduce heat to a simmer.
  4. Simmer for about 50 minutes, and if it is necessary, add more water and stir occasionally to make sure that the bottom doesn’t stick.
  5. Add gula melaka and stir until melted. Cook for another 10 minutes or until rice is soft but still has a chewy bite.
  6. Remove from heat then remove the pandan leaves.
  7. Scoop out a portion of the black glutinous rice then generously ladle the coconut milk over it. Serve immediately.

Recipe: Ipoh Kai See Hor Fun – Shredded Chicken Kway Teow (鸡丝河粉)

I might not be an Ipoh-rian (person from Ipoh) but I married one. And during our visits back to Ipoh, we will definitely have the famous Ipoh Hor Fun from Thean Chun Coffeeshop. It might seem like a simple and underwhelming noodle dish compared to curry laksa or prawn mee but it is arguably one of Ipoh’s most iconic dishes – and for a good reason.

The secret of this noodle dish lies in the incredibly flavoursome soup coupled with the vividly orange layer of oil that comes from boiling the prawn heads.  A handful of shredded tender poached chicken, halved shrimps, and chopped chives, served with a small saucer of chopped birds-eye chillies in soy sauce… You may find yourself downing a bowl in record time; slurping up every strand of the noodles and drinking up every drop of soup.

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm, @beyondnormcooks) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

Serves 4 to 5 pax

INGREDIENTS:

1 kg hor fun / flat noodle

2 litres of water

1 chicken (about 1.2kg)

1 chicken carcass

500g prawns, shelled (reserved)

1 bag of 1 tablespoon white peppercorns

Rock sugar to taste

Salt to taste

4 tablespoons cooking oil

 

GRANISHING:

Spring Onions / Chives

Fried shallots (optional)

 

METHOD:

Making the Broth

  1. Remove the chicken breast meat and set aside.
  2. Place the chicken carcass, the remaining chicken, water, and the bag of peppercorns in a large pot, then bring to a boil.
  3. Skim off all the impurities and reduce to medium-low heat. Let it simmer for 1½ to 2 hours.
  4. Next, add 4 tablespoons of oil to a pan then fry the prawn heads and shells for about 10 to 12 minutes.
  5. Then strain the shells, reserve the oil, and place the shells into the broth.
  6. Bring the broth to a boil then simmer for about 30 minutes.
  7. Season with rock sugar and salt.
  8. Once the broth is done, adjust the taste accordingly with more salt or sugar, if required.
  9. Strain the broth and set aside.

 

Preparing the garnishing ingredients

  1. Cook the chicken breast meat in the stock for about 10 minutes.
  2. Remove from the stock and randomly tear them into thin strips using your fingers.
  3. Blanch the peeled prawns in the broth.
  4. Remove the prawns from the boiling water and let the cool before slicing the prawns into two halves.
  5. Cut the chives into 1-inch strips.

 

Serving

  1. Bring the broth to a boil.
  2. Boil a pot of water and blanch the required portion of the hor fun for a few seconds, then distribute them into each serving bowl.
  3. Add a few pieces of the cooked prawns, chicken, and chives.
  4. Add the boiling broth into each bowl, 1 tablespoon of the reserved prawn oil, and garnish with fried shallots (if you like), then serve immediately.
  5. A small dish of light soy sauce with cut red chillies will be an added bonus!

 

Recipe: Super Easy Kung Pao Frog Legs (宫保田鸡)

Many consider frog legs to be the best delicacy of Chinese and French cuisine. It is also consumed in various parts of world. As a family, we enjoy this dish very much but I think that it is cheaper to cook at home as it is an expensive indulgence when eating out.

Fortunately, frog legs are available in the wet market near where I live. Mind you the frogs are still alive, and the frog sellers will ‘murder’ the frogs right in front of your eyes if you dare to look.  I will usually tell him how many frogs I want, then go off to buy some other ingredients before returning to see the de-skinned and cleaned bodies of this delicacy.

In an earlier post, I shared my Frog Legs with Ginger & Scallion (姜葱田鸡) recipe, which is a non-spicy alternative just in case you are like my daughter and cannot take very spicy food.

At this time when most of us are home-bound due to COVID-19, I hope that this dish will spice up your life a little!! 😊

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

SERVES 3 TO 4 PAX

INGREDIENTS:

3 frogs (skinned and cleaned by seller)

3 stalks of spring onions, cut the green part into 3 sections and dice the white part

3 cloves of garlic, sliced

25g ginger, cut into strips

1 onion, cut into 4 quarters

20 stalks of dried chilli, soak in water for 20 minutes, then drain

2 tablespoons of sesame oil

2 tbsp of cornflour mixed with 3 tablespoons of water

Marinade:

½ tablespoon of premium dark soy sauce

1 tablespoon of light soy sauce

1 tablespoon of cornflour

Dashes of white pepper

Sauce:

1 tablespoons of soy sauce

1 tablespoon of premium dark soy sauce

1 teaspoon of corn starch

3 tablespoons water

Dashes of white pepper

1 teaspoon of Chinese black vinegar

1 tablespoon of Shaoxing Wine

1 tablespoon of brown sugar

 

METHOD:

  1. Cut the frog legs into sections, then rinse well.
  2. Marinade the frog legs with dark soy sauce, light soy sauce, cornflour, and pepper for about 30 minutes.
  3. Next, mix the ingredients for the sauce and set aside.

When ready to cook:

  1. Heat up the sesame oil in a wok or clay pot.
  2. Add in the ginger and fry till fragrant.
  3. Add in the onions and fry for a minute.
  4. Next, add in the dry chilli and fry for a minute or till they darken in colour.
  5. Then add the white parts of the spring onions, and garlic. Then fry till fragrant.
  6. Add in the frog legs and mix well.
  7. Thicken with some cornflour solution if necessary.
  8. Lastly, add in the green part of the spring onions and mix well.
  9. Serve immediately with steamed rice or porridge.

Recipe: Frog Legs with Ginger and Scallion (姜葱田鸡)

I don’t remember having frog legs in my growing years, and I’m not sure when I fell in love with this ‘exotic’ creature. When my mum was staying with us, I cooked frog legs and offered it to mum, but she will politely decline. Later, I found out that the reason why she never cooked it is because she thinks is it is gross. Haha.

Before you think frog legs are gross, read on……

The taste of frog legs is often considered to resemble chicken due to its mild flavour. My son prefers the texture as he finds it smoother and more tender than that of a chicken. Besides that, do you know that frog legs are a good source of omega-3 fatty acids, protein, and potassium?

I will be sharing the two most popular Singapore frog leg dishes; first up is this Frog Legs with Ginger & Scallion (specially for my daughter who does not like spicy food), and my next recipe which is a super easy Kung Pao Frog Legs (specially for my son since he loves spicy food).  Well as for my husband and I, we love both of these dishes!!

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

SERVES 3 TO 4 PAX

INGREDIENTS:

3 frogs, skinned and washed

1-inch of ginger, thinly sliced or julienned

3 cloves of garlic, slightly crush

3 stalks of spring onions, cut into 3 sections, dice the white part

1 to 2 tablespoons cooking oil

Corn flour solution (1 tablespoon corn flour + 1½ tablespoon water)

 

Marinade:

1 teaspoon premium dark soy sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 tablespoon of Chinese wine

Dashes of white pepper

1 tablespoon corns flour

 

Sauce:

1 tablespoon light soy sauce

1 tablespoon Chinese wine

½ teaspoon dark soy sauce

¼ teaspoon salt

Dashes of pepper

 

METHOD:

  1. Cut the frog into sections, then rinse thoroughly.
  2. Marinate with the marinade ingredients for 30 minutes.
  3. Heat oil in a wok or clay pot.
  4. Add ginger and fry till fragrant.
  5. Add in the garlic and the white part of the spring onions. Fry for 1 minute.
  6. Add in the marinated frogs and mix well with the aromatics.
  7. Add in the sauce and mix well.
  8. Next, add some water and bring it to a boil.
  9. Cover and simmer for 3 minutes.
  10. Uncover then add in the green part of the spring onions and the corn flour solution to thicken the sauce.
  11. Serve immediately with either steamed rice or plain porridge.

The Honey Bees-ness

Oh, honey! Ever since my years in Perth, my knowledge and love for honey has grown extensively. Over time, it has slowly become a little healthy indulgence that I just can’t live without! Traditionally, honey has been used as a natural remedy to heal small wounds and minor burns, soothe sore throats, prevent tooth decay, and improve digestive issues. In its pure and natural state, honey is known to have antioxidant, antimicrobial, and soothing effects. In this current day and age where there are so many uncertainties, it is important for us to prioritise our health and build our defences from within.

Unfortunately, some of the honey available in the market today have their prices hiked up, and some may even be artificially made with additives such as sugar and corn syrup.

Which is why we were so happy when we found The Honey Colony!

The Honey Colony is a small family-run business based in Singapore. All their honey is unprocessed and cold extracted, ensuring that the original goodness of the honey is intact.  Their honey is harvested from various family-run apiaries in Australia such as Tasmania and South-West Australia. All their products are tested by independent testing facilities such as Quality Service International (QSI) and Analytica Laboratories and the results are available on their website, giving me ease of mind that their products are 100% authentic. ​It definitely does not hurt that their honey comes at an affordable price point too! (Read till the end for a bonus 😉)

They are a honey hub that specialises in anti-microbial honey types such as Jarrah, Red Gum, and Leatherwood, but also have a variety of other honey types.

Different types of honey have different health benefits and flavours. For example, Jarrah has a strong, nutty malt flavour, and an amber colour. Recent studies have shown Jarrah to contain about 2-3 times the amount of antioxidants compared to Manuka Honey, higher anti-bacterial activity as well as boasting skin repairing properties!

Meanwhile, Red Gum is a dark honey that has a distinct and bold eucalyptus taste. With a Total Activity (TA) of 40+, it is another great honey to boost your immune system and fight against inflammation, sore throats and coughs.

At this point, you must be wondering….

What does Total Activity or TA Rating mean?

Total Activity or TA+ is a method of measure to determine the anti-microbial quality of Western Australian honey. The anti-microbial activity of honey originates from the enzymes and chemicals that are naturally present in honey. The higher the TA rating of the honey, the higher the anti-microbial strength it contains, and as a result is more beneficial for health. It is similar to the UMF/MGO rating for Manuka honey; however, it measures the combination of Peroxide Activity (PA) and Non-Peroxide Activity (NPA).

UMF or MGO ratings refer to Methylglyoxal and is a measurement of only NPA found in Manuka honey.

Below is a comparison chart for TA rating to MGO/UMF:

TA Rating MGO / UMF
20+ 829 / 20+
15+ 550 / 15+
10+ 263 / 10+

With all the goodness packed into honey, it is a superfood like no other! Unlike many other superfoods, this one can last virtually forever when stored properly.

Did you know that it is super easy to store honey?

The temperature of beehives can range from 33-36 degree Celsius. This means that you can store honey at room temperature, even in Singapore! When stored in an airtight container, honey has no expiry date. This makes it especially easy to stock different types of honey in your home for different purposes. There are many simple ways to incorporate honey into your lifestyle, such as recipes and drinks.

If you are an avid fan of honey like I am, or if you like what you are seeing and learning so far, stay tuned as we will be coming up with more articles and recipes to feed your honey cravings! You can also use promo code BEYONDNORM5 at checkout via The Honey Colony for 5% off all your purchases!

#BeyondNormEats: 15 Days of Chinese New Year Feasting

Now, there is no doubt that you are familiar with the 12 days of Christmas, thanks to pop culture. However, the 15 days of Chinese New Year is a festive season that stretches from the new moon on the first day of the lunar new year until the first full moon on Yuanxiao Festival (元宵节—yuán xiāo jié), which is also known as Chinese Valentine’s Day. This year’s Chinese New Year begins on the 25th of January and ends on the 8th of February 2020. Chinese New Year is a great reason to celebrate and strengthen family ties, and what better way to bond then over a good feast?

We understand that picking a spot for the whole family to gather at can be a daunting task, so we curated 15 spots from the Quandoo app to suit your different needs! (Read till the end for a little bonus!)

Classic Chinese Restaurants

Yàn 宴中餐馆's Pen Cai

Image Credit: Yàn 宴中餐馆

  1. Yàn 宴中餐 @ National Gallery Singapore

Located on the rooftop of the National Gallery Singapore, Yàn specialises in Cantonese cuisine inspired by the restaurant’s Chinese name ‘宴’. The restaurant has a welcoming atmosphere with private dining rooms, cosy booths, and flexible dining set-ups, making it a great place for intimate get-togethers, family feasts, or corporate functions. This lunar new year choose from a lavish spread of six specially curated set menus ranging from $98++ to $198++ per person.

  1. Spring Court Chinese Restaurant @ Chinatown

If you’re looking for a place that feels like home, why not check out one of Singapore’s oldest family-run restaurant! Established in 1929 by Grandfather Ho Loke Yee, Spring Court restaurant celebrates Singaporean Chinese cuisine and is one of the most loved feeding spots around Chinatown. Just like their interior, the menu at Spring Court is a mixture of contemporary and a tribute to the classic family recipes.

  1. Yan’s Dining Fine Shanghai Cuisine 嬿青私房菜 @ Mandarin Gallery

At Yan’s Dining Fine Shanghai Cuisine, the dining experience transcends the flavour and quality of their dishes, as their sophisticated atmosphere and elegant presentation heightens the experience. With a variety of Chinese New Year Set Menus available for as few as 4 pax, the conveniently located Yan’s Dining Fine Shanghai Cuisine 嬿青私房菜 is a perfect restaurant for an intimate reunion.

 

Gorgeous Interiors

  1. Summer Palace @ Regent Singapore

Located on Cuscaden Road in Orchard inside the Regent Hotel, Summer Palace is a Michelin-starred restaurant serving the very best of Cantonese cuisine. Chef Liu Ching Hai helms the kitchen and is a veteran with over 20 years of experience in fine Cantonese cuisine. Using the freshest quality ingredients, he brings diners Canton comfort through his innovative creations. This festive season why not try some of Chef Liu’s creations at the picturesque Summer Palace!

Cherry Garden's Treasures Yu Sheng

Image Credit: Cherry Garden

  1. Cherry Garden @ Mandarin Oriental Singapore

Dubbed one of the most beautiful restaurants in Singapore, Cherry Garden offers an eclectic selection of Cantonese cuisine, presented with artistic modern flair. Nestled in Mandarin Oriental Hotel on Singapore’s Raffles Avenue, the interior is intricate and elegant – immediately transporting you to a different time and space. Using seasonal produce, their menu of authentic Cantonese dishes changes regularly. This festive season you can indulge in a memorable dining experience with signature set menus curated by Executive Chinese Chef Cheng Hon Chau to cater to all your festive needs.

 

Casual Dining

  1. Dancing Fish Signature @ TANGS

Dancing Fish Signature Singapore specialises in a unique combination of Malaysian and Indonesian cuisines. This stylish restaurant is the perfect spot for catching up with your loved ones this lunar new year! We love that their dishes are made with fresh ingredients and are free of any MSG and other nasties! Their Chinese New Year menus start at SGD263 for 4-6 pax.

  1. Seasons Coconut Chicken 语四季椰子 @ Prinsep Street

Seasons Coconut Chicken Singapore is an endearing spot along Prinsep Street that is well known for their Hainan-style coconut chicken hot pot. Conveniently located within walking distance of Bencoolen MRT, this cosy little nook is a great place to let your hair down with your friends and family. They have four different Chinese New Year set meals for you to choose from, with prices starting from $198++ for 2 pax. Each set meal also comes with a complimentary Abalone Yusheng.

 

Modern Chinese Cuisine

  1. Mimi Restaurant @ Clarke Quay

Take a walk on the modern side at Mìmì 秘密, a swanky and chic modern Chinese restaurant by 1-Group. Nestled on the upper floor of The Riverhouse and away from hustle and bustle of Singapore, they serve wholesome sets and dim sum by day, and an array of modern Chinese tapas, beers, wines, and baijius by night. With an intriguing amalgamation of flavours from Sichuan, Shanghai and Mongolia, their Lunar New Year Menus starts at $68++ per pax and features their best kept secret — the Mimi Prosperity Akagai Yu Sheng.  

  1. 15 Stamford by Alvin Leung @ The Capitol Kempinski Hotel, Singapore

Located in the lobby of The Capitol Kempinski Hotel Singapore on Stamford Road, 15 Stamford by Alvin Leung exudes grandeur and opulence like no other. The restaurant serves contemporary Asian cuisine where two Michelin-starred chef Alvin Leung’s fondness of Asia’s delicious street food is paired with the premium produce sourced from international and high-quality suppliers, innovating an Asian-inspired menu with a modern spin. Venture into the unexpected as chef Alvin Leung, breathes new life into familiar recipes this Lunar New Year with a Family-Style Set Menu ($90++ per pax with a minimum of 5 persons and pre-order required), and a Lunar New Year Set Menu of Four-courses at $138++ or Five-courses at $158++

 

Buffets

  1. Carousel @ Royal Plaza on Scotts

If you’re looking for a feast of international delights to whet your appetite, why not head on down to Carousel at Royal Plaza on Scotts! From their selection of fresh seafood to their beautifully carved roasts, there is definitely something from this gastronomical feast that will tickle your taste buds. This year, their Lunar New Year festive buffet highlights rich flavours from the garden. The best part is that everything is prepared in their halal-certified kitchen, ensuring that no one gets left out!

  1. Melt Café @ Mandarin Oriental, Singapore

Of lavish spreads and extensive options of European and Asian cuisine, Melt Café is a melting pot of cultures and cuisines all in one location. Located in Mandarin Oriental, you can opt to dine alfresco amongst the luscious greenery or indoors where the delectable scent of each dish entices you. This year, whether you would like to celebrate Chinese New Year over brunch, lunch, or dinner, Melt has you covered. ⁠

CLOVE Chinese New Year Buffet Flatlay

Image Credit: CLOVE

  1. CLOVE @ Swissôtel The Stamford

Conveniently located at Swissôtel The Stamford, CLOVE is a great place for an intimate dinner for two or a group get-together. From DIY poke bowls, fresh seafood, a selection of cheese, and a variety of decadent desserts, you can take your pick from an array of international delicacies at CLOVE. Indulge in a Chinese New Year buffet with your loved ones this festive season and enjoy 35% off your total food bill for up to 10 pax! Available from 20 January till 8 February 2020, except 24 Jan. Book via the Quandoo app and quote CNY35OFF in the “Special Requests” section of your reservation. ⁠⠀

  1. Asian Market Café @ Fairmont Singapore

If you’re looking for some Asian flavours, why not try out Asian Market Café! From DIY to live cooking stations, tuck into a fantastic buffet spread of exquisite flavours and favourites from Singapore and around the region. Located along Bras Basah Road, Asian Market Café’s updated interior is reminiscent of the city’s historical colonial-style homes.

For this festive season, you can also enjoy 35% discount off your total food bill to a maximum of 10 people from 20 January to 08 February 2020. Just quote CNY35OFF in the “Special Request” field to enjoy this promotion.

 

Unconventional Reunions

  1. Latteria Mozzarella Bar @ Duxton Hill

You may be wondering what Singapore’s biggest mozzarella bar is doing on this list. But Latteria Mozzarella is truly an Italian restaurant for the whole family.  Latteria Mozzarella is a prime spot for relaxed, casual dining with quality, down-to-earth Italian cuisine. This year, you can enjoy a communal Chinese New Year festive brunch on the 26th and 27th of January from 12noon till 2.30pm! Reserve your seats at $58++ per pax. Optional top-up with free flow wine available.

  1. Kyoaji Dining @ Triple One Somerset

If you would like to change up the flavours, why not try Kyoaji Dining and cherish all that this hidden gem has to offer. Situated slightly off the main section of Orchard Road, Executive Chef John Phua and his team uses the freshest ingredients to create Japanese dishes with bold and contemporary flavours. In conjunction with the Lunar New Year, they’ve created a healthy Yusheng that features fresh Salmon and a homemade sauce. From 16 January till 8 February, you can toss to good health and prosperity at $48++ (U.P. $68++).


Huat do you think of our list? 🧧

If you like what you see, use promo code BEYONDNORMCNY2020 when making your reservation via Quandoo’s app to get 500 loyalty points with each successful reservation! A total of 1000 loyalty points can be redeemed for a $15 cashback directly into your bank account. This promo code is valid from 19 January till 12 February 2020 and is redeemable in-app, once per account only.

Wishing all of you a Prosperous Chinese New Year!

Tech Review: Sudio FEM – True Wireless Earphones

With an ever-increasing interest in true wireless earbuds, many companies have sprung up in attempts to fill this void at all sorts of price points. The Sudio FEM stands out with their first ever implementation of what Sudio calls ‘Environmental Noise Cancellation’. This feature is similar to Active Noise Cancellation but the only difference is that it cannot be turned on/off. The Sudio FEM is quite fittingly named, as ‘fem’ in Swedish actually means five, and this is the 5th wireless earbuds that Sudio currently has available on their store.

Sudio Fem Case

True to their familiar Swedish product design, the Sudio FEM is clean and minimalistic. The plastic case has a smooth rubbery texture that provides a nice feel and grip to it. Similar to the Sudio TOLV, it also features a brown string, so that you can secure it to a bag for easy portability. This is definitely a more elegant solution compared to the crassness of a carabiner clip. You might be wondering, “If I hang it on my bag like this, wouldn’t the earbuds fall out?”

Sudio’s solution to this problem comes from the very strong magnets embedded into the cover. It will definitely need to take a major hit before anything will come flying out of this case.

Sudio Fem Attached to Bag

Another welcomed change since the Sudio TOLV’s case, is that it now has USB type-C port with quick charging. Just 15 minutes of charge will give you an hour of playback! The USB type-C is slowly becoming the port of choice for many new electronics. This means that we will soon have fewer cables to carry around.

You can also watch our video review of the Sudio FEM here:

Now, let’s talk about the design of the earbuds. They are built from the same material as the case and have the same finish. The Sudio FEM has a much bigger footprint compared to the Sudio TOLV. It holds much more components, like the 2 microphones per side for the environmental noise cancellation. In efforts to maintain their clean and elegant aesthetic, they opted to use a touch button rather than a physical button. The touch button on both sides of this true wireless earbuds has quite a bit of functionality:

  • Press once on either side to play or pause music
  • Press twice on the left side to go to the previous track; and
  • Press twice on the right side to go to the next track

Sudio Fem Review

Even though the Sudio FEM has a bulkier build, it is well moulded hence allowing it to stay securely and comfortably in place, as well as provide a better fit. Whatever life throws at you, I don’t think you would be losing either side anytime soon.

In addition to its elegant aesthetics, it also has an IPX5 rating. This means that the Sudio FEM is resistant to accidental water splashes and can be used rain or shine, whether you’re working out or out and about.

The battery life on the Sudio FEM is pretty impressive. I was able to get 6 hours of constant playtime as advertised, on top of the additional two charges that the case holds. This adds up to a total of 20 hours altogether.

Sudio Fem Inside

Now that the impressive preliminary features out of the way, how does the Sudio FEM sound? At first listen, it was unexpectedly clear that it sounded nothing like the Sudio TOLV. Unlike its counterpart which provided more warm-sounding audio, the FEM’s audio mainly focused on the mids. This means that the vocals, pianos, and guitars all sounded good. While it does not have a deep and thumpy bass, the percussion sounded prominently tight in songs that were more bass-heavy. However, the separation was a little mushy and the vocals started to lose its clarity for songs that were more complex. In my opinion, the FEM excels better at acoustics and instrumentals.

The Environmental Noise Cancellation is pretty decent, as it removes most of the low rumble noise. I must say that I am still quite impressed by it as I used the FEM on a plane and felt that it removed about 70% of the noise pollutants.

Sudio Fem for Travel

Overall, Sudio has done a great job with the Environmental Noise Cancellation on the FEM. With the world around us being so hectic, it’s great to have this pair at hand so that you can isolate yourself and block out the outside world with your choice of music.

For SGD219, you can get your very own pair on Sudio’s website – and don’t forget to enter the discount code BEYONDNORM15 upon checkout to get 15% off and free delivery to anywhere in the world!