Training for that Hot Bod, Miss Body Beautiful, Miss Singapore International 2011

Chérie Wellness Volume 2

Never in my wildest dreams I thought would be possible to be crowned Miss Singapore International 2011 2nd Runner-Up and also, clinch the prestigious subsidiary title every woman dreamed of, Miss Body Beautiful.

After several weeks of training and fervent preparations at Aileron Wellness, a members-exclusive gym, I was well-prepared and in tip-top condition to kickstart Miss Singapore International 2011 held on 2nd of July 2011.

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As mentioned in my previous Chérie Wellness series, I have been working out diligently on the Power Plate®. Power Plate® uses breakthrough technology in training and conditioning, ideal for muscle toning and muscle activation. Due to my knee and ankle problems, I’m advised to avoid dynamic movements so as not to aggravate my injuries. Incorporating isometric exercises on the Power Plate® machine helped to strengthen and tone up my muscles around the knee for better support and with higher muscle activation, I achieved longer and leaner muscles.

Photo Credits: StudioBe . Benjamin Huang Photography

Acceleration training on the Power Plate® machine makes the body feel as though it weighs more every time acceleration forces increase, making the workout more efficient and effective. Don’t be fooled by the tiny movements done on the Power Plate®, you will definitely feel the burn during the workout. My friends, Ben, Caren and Chun Wee joined me once at the gym to try out the Power Plate® machine.

Here’s what they said,

“I found that 45 sec longer than a lifetime.”

“The super-acceleration from the machine set at high intensity level made a simple Squat exercise incrementally tough.”

“My thighs were aching after one set, whilst normally I can go through a couple of sets without issue.”

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With my full commitment on working out at least 3 times a week at Aileron Wellness, I managed to tone up, achieving a lean bod and inches off my body in less than 6 weeks.

Like what Owner of Aileron Wellness and Master Trainer, Keith Tan said, “The epitome of health and fitness lies in having a healthy lifestyle and making exercises a way of life. It is not an option.” I aim for healthy not skinny. Working out has really improved my confidence level and boosted my self-esteem especially on stage. I’m really satisfied with my transformation and my fitness experience at Aileron Wellness where I’m exposed to different cutting edge fitness tools. I would strongly recommend this members-exclusive gym to those who desire a beautiful body at any age in achieving that enviable physique. Thank you Aileron Wellness and your wonderful team of trainers, Keith, Eddy and Andrew, for making my dream come true, taking flight in fitness and achieving that beautiful body.

Gastromania Feast at Far East Square

“Let the Feast Begin!” is a mega gastronomic bonanza organized by Icon Village, Riverside Point and Far East Square, and brought to you by omy.sg.

Gastromania Feast @ Far East Square
Date: Saturday, 9th July
Time: 11am – 5pm
Venue: Far East Square, 45 Pekin Street
Nearest MRT Station: Raffles Place

I will be introducing 8 different food and dining outlets, so join me on my Gastromania Feast at Far East Square as I savor a variety of culinary wonders right under one roof! Far East Square is a unique enclave located in the very heart of Singapore’s central business district. Opened in 1999, it is a heritage conservation project with a vibrant mix of restaurants, cafes, and pubs, as well as shops, pushcarts and kiosks. Stroll into the development, and you will discover a delightful palate of exquisite flavours at over 30 food and dining outlets. There are also coffee and tea cafes, as well as sandwich, cake and pastry shops, all set within an alfresco environment.

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1) Everyday Chinese Treats in Casual Comforts, Zhou’s Kitchen

Located at the heart of the Central Business district, Zhou’s Kitchen, a homey haven is a new casual Chinese dining concept, catering to the palates and pockets of local diners from all walks of life. I got to try one of their House Specialities, the Braised Pork Shank with Fried and Steam Buns. This flavorful tender melt-in-your-mouth piece of braised pork is great on its own, otherwise you can order some fried or steam buns to go along with it. I personally prefer the deep fried mantou for its crisped exterior and fluffy center, an ideal mix of texture which goes very well with the braised sauce.

Zhou’s Kitchen Braised Pork Shank with Fried and Steam Buns

Zhou’s Kitchen serves a variety of Chinese delicacies such as the Pansit “Xing Hua” Dumplings, “Xing Hua” style Traditional Home-made Noodles, “Fujian” style Meat Roll (Wu Xiang) and Steamed Glutinous Rice with Crab at relatively affordable prices which is ideal for those who want good food at non-astronomical rates. Besides a tempting variety of ala carte dishes, Zhou’s Kitchen offers value for money set meals, Hi-Tea Buffet and Ala Carte Buffet at their various outlets in Singapore.

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2) Legendary Fuzhou Dining Experience, SPRING JuChunYuan

Since 1865, JuChunYuan Fuzhou has stood for the finest in Min cuisine and has impressed dignitaries all over the world. This century-old restaurant with award-winning chefs and dishes from Fuzhou is presented to the Singapore gourmet scene in 2007. Aptly located at Far East Square, SPRING JuChunYuan is housed in a conserved Chinese courtyard (formerly a Chinese school) with a touch of ancient sophistication as you walk through the bamboo-lined walkway leading into the restaurant.

I had the chance to savor the famous Buddha Jumps Over the Wall which was birthed in JuChunYuan Fuzhou restaurant  in 1876. This Chinese delicacy known for its rich taste came in a large earthen specially customized jar with a combination of shark’s fin, abalone, scallops, sea cucumber, fish maw, cuttlefish, pork tendon, flower mushroom amongst other ingredients.

SPRING JuChunYuan Buddha Jumps Over the Wall 

This is my first time tasting an authentic pot of Buddha Jumps Over the Wall and I was blown away.

The star of the next dish is the unique thread-like vermicelli which is specially flown in from Fuzhou to create one of their signature dishes, the Stir-fried Heng Hwa Bee Hoon. I like it that this dish is not oily, making it easier on the palate.

Stir-fried Heng Hwa Bee Hoon

Make a trip down to SPRING JuChunYuan to experience a slice of Min Culture and history, savoring the various unique and authentic Min cuisine in Singapore.

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3) Distinct Taste of Authentic Padang Cuisine, Garuda

Garuda, established in 1976, is the most successful and one of the largest Padang Cuisine restaurant chains in Indonesia. In a partnership with TungLok Group, Garuda in Singapore is the only franchised Padang Cuisine restaurant outside Indonesia, offering the most authentic fare at various locations in Singapore.

Fried Chicken with Blue Ginger Floss

The fragrance of the blue ginger floss, combined with the tempting flavors of the chicken, makes this dish almost impossible to resist! The meat was juicy, not too oily and the skin was crispy and fragrant! I love this so much, I am making another trip there myself for an Eat-All-You-Can, Buy 1, Enjoy 1 Free Dinner next week! This offer is valid from now till 31st July 2011 which is held in conjunction with the Singapore Food Festival 2011. What are you waiting for? Head on down to Garuda, Padang Cuisine now!

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4) Japanese Charcoal Grill, Shin Kushiya

Shin Kushiya was established in October 2006 to introduce the Kushiyaki dining concept in Singapore. You might be familiar with the term “Yakitori”, this strictly refers to chicken or chicken parts grilled over charcoal on bamboo skewers. A popular snack in Japan usually enjoyed by locals,  “Kushiyaki” is the Japanese term for “Grilled Skewers”, referring to the use of other ingredients such as beef, pork, fish or seafood. Employing the use of Bincho charcoal from Japan, these grilled skewers are then grilled to perfection, maintaining a crisped exterior with all the natural flavors and juices sealed from within. Paired with the purest of condiments – freshly-ground sea salt, sour plum salt, curry salt, cracked black pepper and homemade tare sauce, Kushiyaki is a simple and satisfying pleasure.

Clockwise from Top: Tomato Maki, Ebi Shiso Maki, Buta Bara Yaki Miso, Black Pepper Yakitori, Kuro Goma Heaven, Yuzu Cooler

My meal at Shin Kushiya ended on a sweet note with their signature Kuro Goma Heaven – Black Sesame Ice Cream with Homemade Black Sesame Cream and Chocolate Wafer. I was immediately teleported to Heaven once I tried this!

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5) Hearty Italian Food – Pizza & Pasta, Mont Calzone

With its unique open kitchen concept, you get to see the chef in action at this modern casual dining Italian restaurant while waiting for the food to be served. Mont Calzone is the perfect place for a friendly casual lunch or business dinner. I heard that the Tiramisu is a rare find! I’m a Tiramisu LOVER and I’ll definitely try that the next time I’m there :)

Clockwise from Top Left: Sambal Marinara Pasta, Parma Ham with Rucola Pasta, Carbonara, Smoked Salmon Pizza, Rustica Pizza, Black Truffle Pizza

The Signature Black Truffle Pizza is definitely a must-eat! This hand-stretched thin crust is nice, chewy and not oily, coupled with black truffles and a runny egg set in the center, need I say more? This excellent combination makes me weak in the knees. You can also opt for your pizza to be made into an impressive puffy calzone. Do visit Mont Calzone for their 1-for-1 Large Pizza promotion, valid till 31st July 2011!

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6) Taste of India, Mirchi

Mirchi offers an extensive range of delectable and authentic Northern Indian cuisine, with both vegetarian and non-vegetarian dishes to choose from. Favorite specialties include “Tandoori Non-Vegetarian Kebab Platter” which is an assortment of fish tikka, chicken tikka, seekh kebab and prawns spiced with tandoori masala. My favorites include the fish tikka and the prawns spiced with tandoori masala! Both were oven-grilled in a tandoor with just the right amount of spices and the chef cleverly managed to capture and retain the natural taste of the seafood, making them juicy and succulent.

Left to Right: Mango Lassi, Tandoori Non-Vegetarian Kebab Platter

However, I didn’t get the chance to try one of their house specials, the Jaljeera which is normally served with appetizers before a meal or drunk between meals. Jaljeera is popular in Northern India because of its cooling properties which can help neutralize the taste buds when things get too hot!

Mirchi – Taste of India tantalizes the spice of your life at various locations in Singapore!

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7) The original. Since 1911, Hock Lam Beef

Hock Lam Beef has been serving the highest quality Teochew Beef Kway Teow in Singapore. The business spans over 100 years, across 4 generations of the Tan family, and is run today by the original founder’s great-grandchild. The business has maintained its standards and qualities since 1911.

Hock Lam Beef Kway Teow

Till today, they prepared everything, from the 24-hour boiled gourmet soup with herb base to the sliced beef to the homemade 13-ingredient chilli sauce, by hand in-house which distinguishes this original recipe from its competitors. This dish definitely brings back many fond memories when I first learnt how to cook Phở Bò in Vietnam.

♥

8) Boutique Cupcake Bakery, ONI Cupcakes

This boutique cupcake bakery claims to use only the finest quality ingredients for their cupcakes. With a wide range of flavors, designs and sizes, their custom-made cupcakes will delight most adults and kids. I am a HUGE cupcake fan and definitely looking forward to try ONI Cupcakes. I was introduced to a tray-full of miniature ones and without any explanation on the various flavors by the staff, I picked out the ‘prettiest’ looking cuppie and devoured it.

Assorted Miniature Cupcakes

I’m not able to figure out what’s the rave about these cupcakes. It was rough and dry in texture. I decided to give these cuppies another chance and took another bite, only to my disappointment. The cupcakes weren’t exceptionally good and they lacked a great deal in their service attitude. To date, I’m still searching for the perfect cupcake. Do share with me if you come across one!

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Check out the various ongoing promotions here! Once again, a very big thank you to omy.sg for this wonderful Gastromania Feast at Far East Square!

Body Beautiful At Any Age

Cherie Wellness Volume 1

Boost your health and improve your physical appearance with the right exercise regime. Whatever your age, it’s never too late. The first step to getting a beautiful body is learning how to love it. Accept what you can’t change and what you can. Fret not! You can change a lot! You need to have a goal, start by working towards it and constantly improve. For example, your basic shape. You can’t change your basic shape but you can improve it by working with weights and wearing the right outfits to enhance your body type. For those who are shortchanged vertically, you can appear taller with a good posture. Confidence is key! Standing tall makes one look kilos lighter and years younger.

For the record, I’m not a believer of slimming/diet pills, liposuction, diet tea or any other forms of concoctions to lose weight. I personally feel that it is only a once off thing. What happens after you have lost weight? I wouldn’t want saggy, sallow skin or experience side effects after taking them. Aim for healthy not skinny.

I’m sure you’ve been told exercise stimulates “feel good” endorphins and that naturally puts you into a happy and positive mood. Exercise boosts blood circulation, delivers oxygen and nutrients where you need them most. If you’ve been working out and not seeing changes to your weight, perhaps it’s time to consider personal training. That’s one good reason to get that gym membership!

Recently, I signed up as a member of Aileron Wellness where I experienced workouts like no other at Amara Sanctuary Resort Sentosa, a members-only gym situated in the heart of Sentosa.

For those who have been religiously following my tweets @Cherielee01 (please do!) or foursquare, would know that I’ve been visiting Aileron Wellness for about 2 to 3 times a week since 17th of May.

There, I’m led and guided by certified trainers who are equipped with up-to-date training methodologies and furnished with state-of-the-art equipment. I believe that I am one step nearer in achieving my main goal of a toned silhouette in less 6 weeks. My personal trainer created a fitness regime for me, taking into consideration of my lifestyle, fitness goals, metabolic rates, body type and injuries, to give me maximum results in the fastest time.

♥

I. Eat. A. Lot. and I do mean a lot, A LOT. Before I met them, I eat more than 6 full meals a day, snack on something almost every hour and to top it off, food tasting events which require me to consume large amounts of food in one setting. Oh no, I’m not complaining, I’m just telling you what my normal eating habits are and I think I scared the daylights of them when I first told them about it.

Also, I’ve not been exercising for almost 2 years due to an existing injury on my knee and ankles (MediaCorp drama 泳闯琴关 No Limits, doesn’t count as it is only intensive swimming for about 2 months). On a side note, I consume food in moderation. I’m not saying that I eat 6 plates of Char Kway Teow a day or feast on cupcakes every hour. My favorite type of food is Economy Rice or what most people known it as, Cai Fan. I usually have less rice, 1 fish, 2 meat and 2 veggies (includes tofu, eggs and/or green leafy vegetables) in each serving.

Practically nothing much changes after I’ve met them, except for the fact that it is advisable for me to consume only 1700 calories each day according to my height and weight and the given time frame of less than 6 weeks. It varies individually on a case to case basis. Besides, research has also shown that eating less calories a day is one of the best ways to extend life since many of us dig our graves with a knife and fork.

You can also check out your maximum calorie intake by downloading HPB Calorie Tracker if you’re using an iPhone! Before I started training I didn’t really count my calories, but now I do and I realized there isn’t a huge difference to the food I eat except I need to snack way a lot lesser. The best thing now is, I’ve substituted my snacking time with exercising at Aileron Wellness! My trainer alternates my training sessions between resistance and cardio, to tone the silhouette and to burn fats for overall weight loss respectively.

I must say that I can see a difference physically after a few sessions!

♥

For this Chérie Wellness series, I will be posting up pictures of the food I eat (very frequently on twitter) and also, show you the various types of exercises I’ve been doing especially on my best friend and lover, Power Plate®.

Power Plate® machines helps to increase circulation and oxygenate blood flow, leading to a decrease in toxins in the body which causes a reduction in the appearance of cellulite! Yes, cellulite! I’ll tell you more about this genius in a separate post! Make exercising part of your daily life and not something you do when you are free. I’ve learnt the hard way, maybe it’s time for you (lazy bums) too! Like what my personal trainer, Keith says, “the epitome for health and fitness comes from changing your lifestyle and making it a way of life, not an option.“

To really burn calories, you will want to get your heart pumping and break a sweat! It is definitely true that you pay to get tortured in a gym but look at it on the bright side, it is only at the beginning. Your body will undergo the various changes and you won’t feel the cramps after proper conditioning. Interested to find out more? Follow my wellness journey on attaining a beautiful body now!

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Food for Thought: Keep in mind that a cup of granola can have up to 600 calories. Start your day with a cup of high fiber cereal which has about 120 calories!

Girly Intimate Cooking Party and High Tea Session

Have you heard of Channel U’s brand new Ladies’ Night 女人聚乐部? Join sassy hosts Michelle Chong and Vivian Lai as they bring to you an unprecedented 90-min magazine talk-show every Tuesday, 8pm. Each episode sees dazzling celebrity guests and experts from various field as they share personal experiences and demonstrate handy tips on 3 delightful segments ~ Trends, Wellness and Cooking Tips. You will get to learn professional tricks on how to care for your favorite designer bags, understand the needs to maintain a flawless complexion and get to meet charming male chefs as they share with you tips on how to prepare simple meals in short speedy steps. Needless to say, my favorite segment is definitely the one on cooking NOT because of the guys though :)

I was thrilled when I received the invite for an intimate cooking party and high tea session with my favorite ladies, hosts Michelle Chong and Vivian Lai on Saturday 7th of May. Located in the Garden Hub at Margaret Drive, I arrived at Cookyn Inc with my sister Clarie (below: cream top with black cardigan), Mui Yee and Eunice.

Sassy hosts, Michelle Chong and Vivian Lai at Cookyn Inc.

Michelle’s Steam-Baked Fish Roll. The overall texture is key for this cabbage wrap. The saltiness from the panfried mushrooms and ham, contrasts nicely with the freshness and mushiness of the dory fillet. Different layers of ingredients, steam-baked to perfection, drizzled with sizzling hot ginger and spring onion oil.

Vivian’s Cold Rice Salad with Prawns. Ever tried having cold rice before? Now you can with this refreshing wholesome salad concoction of greens, rice and prawns.

Finally, it’s our turn to recreate those two dishes in our team of 8! A very big thank you to Mui Yee for helping me document the entire cooking process on camera :)

TADAH! Look at our masterpiece! Left: Cold Rice Salad with Prawns. Right: Steam-Baked Fish Roll.

Amidst the landscape of the horticulture hub, spanking new kitchen with rustic and concrete countertops, loft-like ceilings adorned with warm lights and the aroma of baked macaroni cheese and desserts for high tea, Cookyn Inc has definitely created a whole new sensory experience for me. A huge hug to my favorite pals from my Royal Caribbean Cruise adventure, Mui Yee and Eunice, who came all the way down to join me on a weekend :D

Once again, thank you Channel U for the invite. It’s definitely a great bonding time with my lil’ sister ♥

If Yan can cook, so can You!

I’m so excited to meet the man himself, Culinary Icon, Celebrity Master Chef Martin Yan ♥

Cherie’s Caper in Kuala Lumpur

Day 2

0800, 7 Dec 10, Port Kelang Jetty

Calvin greeted me with a toothy grin. Sporting a green NewUrbanMale tank top, a black haversack as well as a pair of stylish Havaianas, he looked well prepared for our caper in KL.

“Wow, stunning dress for a day trip out! I am happy to be your partner for the day!” He shot me another dashing smile.

“Come Calvin! Stop looking! It is time to get to the buses.” I turned on my heels and moved towards the jetty, with Calvin catching up swiftly and walking alongside. We headed for Bus 8 where we were warmly greeted by a plump and motherly lady who was to be our bus guide and a swarthy man with a grim face who I reckoned to be the driver of the day.

 

0900 – 1700, 7 Dec 10, Interesting Locales in Kuala Lumpur

We were discussing about places of interests in Malaysia when the bus rolled to the stop in front of a beautifully preserved heritage building. Calvin and I wandered about, taking photos of the Sultan Abdul Samad Building which was built according to Moorish architecture and style.

“Wow!” this is the tallest flagpole I have witnessed in my life. Standing at close to 100 metres tall, the massive flagpole at Independence Square, also known as Dataran Merdeka, made me felt miniscule. I found out that it was here that Malaysia first raised its flag in 31 August 1957.

♥

 

My thoughts of architecture broke off abruptly as I focused my attention towards my favorite dessert – chocolate. I stepped off the bus and was greeted by an odd piece of art – it was a statue depicting the implosion of a chocolate mixture as various fruits were dropped into it. At the base of the statue, a round proclaimed the following “Most Innovative Chocolate Award”. I had heard that this Cocoa Boutique was renowned for its chocolate products which came in an amazing variety of flavors and unique concoctions.

I noticed a beautifully adorned holly wreath before I stepped in through the dark-colored oaken door frame. Inside, I was impressed by the efforts the shop had made in connection with the Christmas season. A Christmas tree stood unobtrusively at the entrance, before the shop space opened up and I laid my eyes on a tantalizing array of chocolates displayed on the shelves and racks.

Well if it is so good, I got to give it a try!

“Mmmmm…” I moaned in joy as the chocolatey concoction exploded in my mouth. The feeling was exquisite. Silky soft durian paste rolled around in the recesses of my mouth, caressing my tongue, delivering tingly waves of pleasure down my spine even as the harder bits of milk chocolate created a sweet counter-taste and crunchiness which only served to accentuate the bittersweetness of the durian. If I had a brain at the moment, it must have been blown to bits by the quality of the Belgian Milk Chocolate filled with Rich Creamy Durian.

It was a struggle to bring myself to Earth from Chocolate Heaven. The Cocoa Boutique carried a mind-blowing array of chocolate treats and each was refreshing and unique in its own way. I licked my lips as I started on other new exciting pieces of chocolate. Whilst I breezed through piece after piece of Chilli Chocolate with aplomb to the amazement of the local staff, I couldn’t help but burst out laughing at Calvin who felt as if his tongue was set on fire and he went about fanning his injured tongue. I especially loved the Chilli Chocolate, Durian Milk Chocolate and Tiramisu flavours.

♥

Today I am not a Chinese.

Today, I am a sultry, fair-skinned, North Indian lady modeling the latest saree designs available in Little India. Indian ladies will look at me in jealousy before presuming that the same saree will do them the same justice and proceed to buy it off the shelves at Madras. Indian males will gawk and wish their day away, continually replaying the image they have just caught of me walking around in a saree around town.

I smiled to myself as I tested fabric of the saree. It was like silk, smooth to the touch. The light floral prints was agreeable to me but what truly caught my eye was the translucent centre. This was one sexy saree. As the lady proprietor of the shop assisted me into the traditional Indian garb, I found that it was a tad heavy, probably due to the pure mass and length of the fabric as there was definitely more cloth than my average dress. My first time in a saree was a pleasant surprise even to myself.

Calvin was smiling all the way as I tried on the garment. I guess he must have liked the saree.

A romp around Little India was decidedly incomplete if we did not order the requisite Indian Briyani. As the clock ticked towards 12pm, and our tummies started growling, Calvin found us a homely Indian restaurant, Insaf.

Our tummies found salvation when the food arrived. The fragrance of the spices such as turmeric, cumin and masala mixed into long-grain basmati rice lingered in the air together with the saliva-inducing aroma from the Lamb Shank, Masala Chickken, Papadum and accompanying curry on a platter. We tucked in with relish, thankful for the skills of the Indian chefs in the kitchen.

 

1800, 7 Dec 10, Anchors Aweigh Lounge

Tonight was the big night. Tonight was the Captain’s Night and everyone will have an opportunity to meet the Captain and his crew at the Anchors Aweigh Lounge followed by a formal dinner at the Romeo & Juliet Restaurant. It was essentially a gala dinner for everyone to dress up like princes and princesses. I had selected a sexy black dinner dress which hugged my curves at the right areas and also left a significant portion of my back uncovered. I grinned cheekily as I imagined myself to be the sexiest lady on board.

Captain Ryan cut a suave figure as he appeared at the front of the lounge. As I had rushed to the lounge earlier in order to grab the choice seats at the front, I was close enough to catch a close view of him. Moving with a sure gait towards the microphone, he exuded an aura of command and confidence. The heavily decorated shoulder epaulettes signaling his rank and mastery of sea craft which adorned his pristine white jacket only served to accentuate that aura. Even though I reckoned that Captain Ryan had to be older than 40 due to his seniority of rank, his broad shoulders, trim physique and ready smile made him seem as though he was not a day past 40.

I managed to catch Captain Ryan for a moment to chit chat and he gamely posed for a picture. I was over the moon to be able to get a photograph with him! Here I was with the man who was piloting my wonderful holiday with the Royal Caribbean!

 

2000, 7 Dec 10, Romeo & Juliet Restaurant

“I prepared this specially for you. Honey is for your throat.”

I was momentarily caught unawares when Dong Biao appeared at my side. With a flourish, he set down a glass of warm water and a few packets of honey.

A rosy flush came to my cheeks as the OMY group all glanced over at Dong Biao and myself in amazement. Apparently, Dong Biao had remembered when I told him the evening before that I had a sore throat and couldn’t take cold drinks. I was flattered to have him remember.

Here was one waiter who was delivering unparalleled service. This is the Gold Anchor Service promise which I had mentioned earlier on Legend of The Seas, Memories of a Lifetime. I was deeply touched to have experienced such superb service.

“Wow, Dong Biao is great! He remembers,” Catherine noted, and all others concurred.

As Dong Biao retreated to continue his normal duties, our group of 10 settled down to dinner. The food was marvelously prepared. I started with a rosy-coloured Lobster Bisque laced with whipped cream and Cognac, followed by Asian-style Duck glazed with Hoisin, medium-well masterfully flavored Fillet Mignon and Golden Seabass. The seabass was pan-seared to perfection, leaving the fish decidedly soft and tender despite a crisp exterior served on a mound of creamy black olive polenta and accompanied by fried capers and Spanish sofrito that lent the fish a tangy Mediterranean flavor.

 

2200, 7 Dec 10, That’s Entertainment Theatre

Our night continued with a captivating performance ala Broadway-style musicals by a team of 12 which wowed the crowd with their song and dance routine.

Alessandro stood out, mesmerizing the audience with his powerful vocals and vivacious moves. Yee Leong and myself enjoyed the performance so much that we started moving to the beat of the music for the entire hour.

 

 

2330, 7 Dec 10, Viking Crown Lounge

The night was turning out to be an even more enjoyable night than the first with “The Macho, Macho, Men” taking center stage. With a flamboyant move, he stripped off his shirt and started gyrating to the beat. His toned physique was pleasure to the feminine senses.

The ladies in the crowd were paying rapt attention to this sensual dancer. Muscles moved and rippled as he moved gracefully yet containing bursts of vibrant energy which displayed his undeniable masculine strength and endurance. He was hot.

♥

 

Sometime about 1230am, I was pleasantly surprised to find myself conversing with a charismatic man with dark tanned skin and short cropped hair smooth backwards. He was in fact Behram, Director of International Trade Support & Charters of Royal Caribbean! Bob, as he introduced himself to the OMY group, bought us drinks before settling down beside me. He was very well read and learned. We shared a long conversation across topics such as psychology, travelling experiences and even food. Here was a connoisseur of food who could have his pick of culinary arts onboard yet retained his appetite for more homely and common food in the areas he had travelled to as well as having a desire to try unique fare. Off the cuff, I recommended him to Valentino’s, a cozy rustic feel family run restaurant in rifle range where it’s head by Executive Chef Valentino, served up a variety of splendid Italian fare and also the Durian Milk Chocolate from the Cocoa Boutique.

The night carried on, there were drinks aplenty, and all of had a few glasses of champagne and wine to celebrate the night. In the end though, Darren got a wee bit tipsy and had us all laughing at his antics before we decided to return to our rooms for the night.

I’m so excited to experience the wonders of Thai Massage on Day 3!

 

♥

 

Cherie ♥ Twitter ♥ Facebook

 

(^_^)v

Read all about my Royal Caribbean Experience

Legend of The Seas, Memories of a Lifetime

Cherie’s Adventure on High Seas

Day 1: Cherie Sailing Into The Sunset

Day 2: Cherie’s Caper in Kuala Lumpur

Day 3: Cherie’s Frolic in Phuket

Day 4: Cherie’s Castle on Blue Seas

Day 5: Cherie Disembarks with Grace

Wonder Chef 我要当食神 PK 版

Remember my Tofumisu and “You & Me”? ♥

I’ll be appearing on WONDER CHEF 我要当食神 PK 版 as Season 1‘s Champion. Mark your calendars and see how I transform Tofu into another delicacy!!

I’m on Episode 3 Tofu ~ 23rd November 2010 8pm Channel U (^_^)

 

 

About “Wonder Chef 我要当食神 1 & 2“

在 Wonder Chef 我要当食神 (系列1) 的节目里， 72位参赛者根据个别的主题食材，分享了他们的创意或家传食谱。我们见证了12名食神的诞生，12名食神通过了《我要当食神》节目顺利归位。

在 Wonder Chef 我要当食神 PK 版 (系列2) 的节目里，16位参赛者和8位艺人将会来踢馆，挑战上个系列的8位食神，食神荣衔会否重新洗牌呢？

In each episode of Wonder Chef 我要当食神 (Season 1), 6 contestants will compete on their creativity and culinary skills based on the food theme of the week. After the first round of cooking, 2 contestants will be selected for the final showdown. The winner of the showdown will be crowned Wonder Chef of the episode. Total of 12 Wonder Chefs will emerge from this cooking series.

In Wonder Chef 我要当食神 The Grand PK (Season 2), the entire nation is invited to come forward and PK the reigning Wonder Chef from Season 1 (which is Yours Truly). In each episode, 3 new contestants (1 of which will be a celebrity) will challenge each other for a chance to PK Season 1’s Wonder Chef. This will be judged by professionals based on taste, originality and appearance. The contestant with the highest score wins.

 

Will I be able to maintain my championship status?

Remember to mark your calendars!! Episode 3 Tofu ~ 23rd Nov 2010, Tuesday, 8pm Channel U ♥

 

CAUSEPLAY: “Youths Today, Leaders Tomorrow”

*my final submission for *SCAPE New Media Ambassador Quest

 

Vision

Shift perceptions of youth by combating alienation through creating a global movement of brave new voices and to inspire youths to reach their divine potential.

Mission

“Youths Today, Leaders Tomorrow” empowers the next generation of youths to discover their inner potential by breaking out of their boundaries and nurturing them to be leaders through social entrepreneurship using new media activities.

 

Cause

As part of a core group of counselors supporting a community of youths at risks, my life centers around the hardship and difficulties that youth face on a day-to-day basis. Many of them go home daily facing broken homes, harboring depressive thoughts about the aimlessness of their lives. Some seek solace with friends, some take to other means and some just have no idea how to handle themselves.

Deprived of opportunities for genuine productivity, lured into consumptive roles, young people come to believe that their lives make little difference to the world. But yet at heart I know that each and every one of them has an innate value to society that hidden within them is a fire to succeed, and to give back, just that at this moment in their lives, it lays suppressed, unable to shine. I want to help them explore different opportunities and meaningful differences, conditioning them into brilliant gems such that they, the youths of today, will be the leaders of our nation tomorrow.

My cause will bring out the best in them to become a catalyst of positive change individually and also, make an impact in their communities. Youths are offered new opportunities to experience heretofore unknown facets of life. They will learn more about themselves and grow from successes and failures. I want to push the boundaries of discovery by challenging them, inspiring them and instilling them a sense of wonder about the ongoing around them. I want the youths to grow up in a society with no limits on their dreams and to develop into compassionate and committed adults. I want them to take ownership of the things they do. I want every youth to have the same chances to learn and grow. I want to make a difference in their lives and by motivating them to grab life in their hands and to live their dreams.

 

Proposal

Winning the recent “Wonder Chef” 我要当食神, helped open many doors to pursue my talent in the culinary arts. I would like to latch on this platform and collaborate with celebrity chefs to publish my second culinary book and also begin a social enterprise with young people at heart.

 

♥ Culinary Book 

Following the success of my first publication solely based on the purpose for charity, I am going to create another breakthrough with my second culinary book, this time with an added twist – Innovation. I would like to collaborate with celebrity chefs and local cafés and invite their contribution to this culinary book specifically dedicated to help fund youth development projects (Café with a Purpose). It may be a slim volume running less than 50 pages and cost less than $35 but this yet-to-be-titled Culinary Book comes with a serious message and buying a copy could genuinely help improve somebody’s life. The book will feature at least 30 delicious innovative recipes lovingly contributed by celebrity chefs and local cafés. This could just be one of the tastiest and most enjoyable way of supporting youth development.

 

♥ Social Enterprise 

I would like to start a social enterprise involving youths. Café with a Purpose – The purpose is the empowerment of young people who need a chance to establish their place in the world and also for customers who patronize enjoy fantastic food with knowledgeable and excellent customer service.

The youths will have significant roles as participants and leaders in assuming ownership of this café. Leadership is an amalgamation of many different vital skill sets such as involving communicating, delegating, recognizing and empowering. The establishment of this Café with a Purpose is for youths to learn within the actual work environment and from experts that they will work with and be inspired by. The youths will be equipped with problem analysis and solving skills, a desire to work as a team, social skills, patience, commitment, diplomacy and leadership qualities in the course of work. Their levels of responsibility will gradually increase with the skill that they acquire through this direct hands-on approach in the operations of a business in a real-life situation. Each youth will be appointed a unique role (e.g. Commis) and a mentor (e.g. Chef de partie) to guide them in the station’s responsibilities and operations.

Youths set goals and celebrate accomplishments which in turn help to boost their confidence and belief that they can achieve anything they want in their lives despite the setbacks they might have experienced, breaking out of their boundaries. This might kick start an entrepreneurial spirit in these youths as they discover and practice their interests and skills, test their independence and take control of their lives to be leaders of our nation tomorrow, living their dreams with no limits.

 

*my final submission for *SCAPE New Media Ambassador Quest

 

Best Regards

Cherie Lee

 

 

Additional Links

New Media Frenzy

Gastro-Porn

Youths Today, Leaders Tomorrow

New Media Ambassador Quest

 

Wonder Chef 我要当食神

《我要当食神》

崭新美食竞技节目，考验参赛者的厨艺和创意！看参赛者如何化腐朽为神奇，将简单的食材烹制成让人眼前一亮、垂涎三尺的料理。由封神将军李国煌带领，每集请来专业厨师和特别来宾担任评委，一起见证食神的诞生！同样由“哇哇映画”所呈现的崭新美食竞技节目，4月6日起，每逢星期二晚上8点，爱吃、爱煮的你，请一定要支持！

Brought to you by same production house (WaWa Productions) that produced Perfect Cut 一切完美 1 & 2 and the recently screened ~ The Illusionist 魔幻视界, Channel U’s all new culinary challenge programme ~ Wonder Chef 我要当食神 premieres 6th April, every TUE 8pm. Be sure to tune in!! I’m on Episode 3 Tofu ~ 20th April 2010 8pm Channel U ♥

 

About “Wonder Chef 我要当食神“

An all new food game show that challenges the creativity and culinary skills of aspiring chefs! Join host Mark Lee and watch 72 contestants show off their chops as they transform the most basic and ordinary ingredients into magnificent cuisines!

In each episode, 6 contestants will compete on their creativity and culinary skills based on the food theme of the week. After the first round of cooking, 2 contestants will be selected for the final showdown. The winner of the showdown will be crowned Wonder Chef of the episode. Total of 12 Wonder Chefs will emerge from this cooking series.

Besides the intense competition, interesting bite-size information is peppered throughout show. For example, viewers will see the very first instant noodle TV commercial from Japan, the packaging of the first instant noodle created and how the different culture appreciate instant noodles. There are also interesting facts about the origins of other food items in each episode.

我要当食神|Wonder Chef | PROGRAMMES | Channel U | MediaCorp TV

Join the Facebook Fan Page of Wonder Chef 我要当食神 now!!

Remember to mark your calendars!  Episode 3 Tofu ~ 20th April 2010 8pm Channel U ♥

 

 

 

[UPDATES]

3rd May 2010

Thank you for all the lovely email responses and comments given on my blog, facebook and twitter. The recipe can be found on Wonder Chef’s Fan Page. For those who do not have a Facebook account and not able to access the recipe, you can substitute the usual Mascarpone Cheese 500g with 3 packets of Tofu. Yes, it is that simple :)

 

 

 

Gastro-Porn

*my submission for *SCAPE New Media Ambassador Quest

I’m home alone, feeling hot and bothered. I close my eyes. I know it is soft, supple and god I know it will be so nice. My hand caresses along the smooth surface. It is delightfully cool to touch. I moan in pleasure… The. Texture. Is. Perfect.

You! Yes. You! Hold back any naughty thoughts. I am referring to Tofu. The main ingredient that I will be using for my competition. Most of us have a love affair with chocolate but Tofu?

Recently, I took part in an innovative cooking competition which was produced by WaWa Productions. My mission was to create an innovative dish with Tofu. I’ve decided to turn Tofu into an orgasmic dessert, embodying the sinful pleasure of love. A taste of it will overwhelm you, a mixture of chocolate and coffee, heightened with a spike of alcohol, like that of the love between two lovebirds, intoxicated with their love for each other; yet, it will be healthy, with a mildly refreshing taste of tofu, like the innocent love of youths.

My dish is mind-blowing just like how an experienced lover who delivers way more than endorphin kicks. Interested to find out more about my Tofu? *winks* Catch me on “Wonder Chef 我要当食神“ hosted by Mark Lee. “Wonder Chef 我要当食神” Premieres 6th April, every Tuesday 8pm on Channel U  (I am on Episode 3) ~ See how I transform a simple Tofu into a delectable mouth watering orgasmic delicacy! ♥

Dessert never tasted so intoxicatingly sweet, unless you are having it with Cherie, the newly crowned Tofu Princess :)

CLICK HERE TO VOTE FOR ME!

Search for my name ”cherielee“

Awesome Dessert

 

 

Do You Eat It?