Comments for Lioness in Japan

Comment on Tea at TWG by yuming

yuming — Sat, 19 May 2012 01:30:13 +0000

@xuan: Yeah lotsa ladies there

@tomi: hi!! thanks for commenting. nice to meet you too!

Comment on Tea at TWG by tomi

tomi — Fri, 18 May 2012 12:31:51 +0000

I’ve never been to TWG either but ION wasn’t finished yet when we visited 4 years ago.

The scones look good and that drink look perfect for the humid weather

(long-time lurker who came by way of JV )

Comment on Tea at TWG by xuan-er

xuan-er — Fri, 18 May 2012 03:44:59 +0000

definitely not crazy!
i love TWG hang out with girlfriends too

Comment on A satisfying run by yuming

yuming — Thu, 17 May 2012 12:43:59 +0000

Hey, that sounds like it would be really pretty…Good idea

Comment on A satisfying run by xuan-er

xuan-er — Thu, 17 May 2012 05:01:49 +0000

a new (maybe not that new) route is the Marina Bay route…from Helix bridge you take the path way towards flyer and to the park and all the way to the Marina Barrage..
I want to try it out but I probably would walk =P

Comment on Happy 40th, my love by yuming

yuming — Wed, 16 May 2012 07:35:21 +0000

LOL! You’re so funny!

Comment on Happy 40th, my love by xuan-er

xuan-er — Wed, 16 May 2012 05:16:10 +0000

happy birthday to mr kangaroooooooooo! =)

Comment on Hainan Chifan Ebisu Garden Place by Kathleen Lim

Kathleen Lim — Tue, 15 May 2012 13:31:55 +0000

Oh ladies. I know the Hainan Chifan restaurants well. I would invite them to cook for the seminars I hosted all the time and at first STB recommended me. I’ve been here for 24 years, had my own business and now branding and creating awareness in Japan on Wducation. I’m a Nonya (Peranakan) so I cook authentic food brought down from grandmothers – very picky with fine dining because we cooks are anyway but please do not feel offended that I am ashamed of being picky. Humbling myself since I met Jesus and now willing to serve and cook for you if you have crave for Asam Pedas, Ayam Buah Keluak, Rendang, Babi chin etc… I grew my own ingredients in a pot. All the Nonya kueh2. I happened to be representing Singapore in many festivals from Saitama to Kanagawa and this June 3rd in Hiratsuka Sogo Koen I will be cooking Hea mee- Well, you’ve got to make the stock using otak udang, the shells of the prawns with the heads and it will be good to first put into the blenda and grind it into a paste, then boil the stock and sieve and discard the shells. Add some Raman pork stock and it is done. Of course I cannot tell you other secret ingredients but this should be enough for simple try outs. Let me know if U are doing ok. Smile.

Comment on Cookie monster by Jessica Val

Jessica Val — Tue, 15 May 2012 02:02:18 +0000

Awwww! So glad to hear this… She looks adorable!

Comment on Happy birthday times four by yuming

yuming — Tue, 08 May 2012 08:16:44 +0000

Thanks, Syl! He has been celebrating his bday all month long and he is still digging it!