SnowCity Singapore. (What's worth in it!?)

I went to SnowCity Singapore few days ago. 

I would like to share my experience!

============= In Short ==================

1) Purchase of tickets (for entry & snow slide only): 1 for 1 on Klook $15 for 1 hour visit, inclusive of winter jacket and boots. Socks and gloves require rental fee. 

2) You can choose to addon other activities, such as bumper car ride, target shooting and close quarter battle. 

3) No photography, only photographer can take photograph for you. 

4) Most worthy experience: unlimited snow slide. 

5) Estimated timing (for adult): 1 hour

============ In Long ====================

1) Purchase of tickets (for entry & snow slide only): 1 for 1 on Klook $15 for 1 hour visit, inclusive of winter jacket and boots. Socks and gloves require rental fee. 

For official list price, please refer here. 

There are multiple choices inside Snowcity. You can add on bumper car ride and target shooting.

We first booked the slot at Snowcity website then we get ready our gloves and socks. We only have 1 pair of winter gloves + 1 mitten... But we decided to give that a go without fully equipped.  

As it is school holiday, considering that it is COVID pandemic, the crowd was more than expected. We queued for about 15 minutes before entering the city. Also, we were upsold the target shooting at $6/pax. We asked if we have enough time to play the target shooting within 1 hour, the staff said yes. So we tried

2) Upon entry, we went to collect our winter clothes and boots. Then, we went to the locker. Another damage of $2 to rent the locker. (Note: must be coins! You can exchange with the front counter with the friendly staff.)

The boots exchange corner

The locker

Get ready with $2 coins.

3) Honestly, it is the same as the Mines Wonderland Snowhouse I visited when I was in my primary school. There are all ice on the floor and ice sculpture. When we wanted to take photos using our phone, to my surprise... we were stopped by the photographers (who actually was taking photos for another group of family)... 

Well... I think it is quite 80-ish operational style... when every one has a camera... 

And if you want us to make a review but you do not allow us to take photos... how are we going to review? 

Anyway... we took some using our phones

.

4) Target shooting:

This was my first time doing the shooting. It was quite fun. 

The moderator was very engaging. There were another 2 pax of players. We competed with each other in multiple rounds of game. If you have yet to try any shooting game. I recommend you to try it. 

Me in the safety goggles.

I look very professional here, right? Hehe

5) Snow slide:

At first I thought that we need to pay for the snow slide. Luckily it is included in the ticket. So we went to try. It was really fun and I went up the hill and played 5 rounds! If you are going with your friends, you can slide together, which can be very fun too!

Walking up the hill to take the slide.

During the slide, be careful with the hands. Some parts can be bumpy and be careful so your don't hurt your hands. Instead of sitting upright, you can choose to lay back to increase your momentum. I did this and I went up the hill when I reached the end of the slide. A lot of endorphine was released in my body!

There was a photographer waiting to help us take photographs. If you want to retrieve your photos, please proceed to the counter at the end of your session. 

At this point of time... my hands were numb because I only wore one glove on one hand... 

It was so cold that... When we went out under the sun, we felt no heat at all.

==============In conclusion==================

Total damage per pax: ($15+$6+$2)/2= $12.50

I would say it is quite an experience if you have yet to been any snowy city or if you have any kids. It is also a good cold place to visit in this summer day. 

Give me a like or comment if you think it is useful!

See you in my next post! 😁

开年一甲子

今年的新年来得很匆忙。圣诞节的装饰来不及拆下，鼠大爷就急急忙忙地来拜年了！

往年，许多商家都会趁机推出各自特色的红包封，来吸引顾客消费。今年，很多商家都来不及印，就要过年了~ 还有很多商家也会推出各种生肖的预言，这些装饰至少在新年前一个月就会挂上了。前几天，我才看到一个商家的十二生肖被送到——这时已经距离新年不到两周了哦~


无论如何，除了看新年装饰、逛年货市场，最可以感受新年气氛的就是到各个银行收集他们绝美的红包封~ 让我们逐个来品评

Time flies. Lunar CNY is just around the corner. It's a bit rushing this year. The Christmas decoration was not removed in time, the Rat has knocked our door in a few days.

In the past, most retail shops and banks would design their red packets to attract customers to purchase. This is also a good way for them to advertise their brands. This year, I found that there's no time for some to publish their red packets.

Nevertheless, one of the best things to do to feel the CNY is to collect different types of angpows from different banks. Let's take a look at the collection this year.

1. UOB 大华银行

设计：😃😃😃😃
新意：😃😃😃😃
客户体验：😃😃😃😃

红包很大气，内有八个，装在一个大红包里面。仔细一看，小老鼠从洞口探出头来，很是可爱。打开来，里面的红包封的设计有现代感，以圆圈组成，又不失古典味。重点是，负责给红包的客服人员亲切有加。

我去的第一家没有分发红包封，对方还很友善地跟我说哪一家还有，也很大气。

The red packet is beautifully and mindfully designed. There are 8 of them inside a big red packets. You can see a small rat waving his head at the small round window. The red packets are of minimalist look. The most important is, the customer service is very nice.

The first branch does not provide red packets. They directed me to another branch to get the red packets. Very friendly, thank you.

2. OCBC Bank

设计：😃😃😃😃⭐
新意：😃😃😃😃
客户体验：😃😃😃😃

“大地回春”四个字印在红包上。OCBC的红包带有绿化环保的意识，因为它不是直译“大地回春”，上面写着“The Earth is precious, Let's protect it". 确实，最近天气变化和异常，都让人不得不直视这个问题。只是我觉得如果把 “it”改成 “her”，或许可以更好地达到我们想要的效果。因为中文我们经常说“大地之母”，如果设计上有个女性的影子，可能可以更好地达到提醒的效果。

仔细看里面的红包，有鱼、鸟和叶子的图案，而这些图案又是由各种大小不同的海洋生物、天空中的物件、和各种植物组成的，很有新意。

"Earth Spring" was printed on the red packet. The red packets suggest a sense of environmental awareness. It is because they did not direct translate the "Earth Spring" but they translated them into "The Earth is precious, Let's protect it". Indeed, the global warming is real. However, a little suggestion is to change the 'it' into 'her, so that this can help us deliver the message more effectively. The reason is in Chinese and English we always mention "Mother Earth". We refer our Earth as a female character. If the design comes with a lady figure, combined with the 'her', perhaps it can be more effective and creative.

Looking into the red packets, there are fishes, birds and leaves. Each of these figures are formed by different types of marine creature, sky structures(?) and other plants. Very nicely formed.

3. DBS & OCBC

设计：😃😃😃😃
新意：😃😃😃
客户体验：😃😃😃

挺有意思地设计，很精美。镀金地部分有立体感，而且用的是松鼠来代表“鼠”年。而且里面四套地设计不同，提的字也不一样，有春风得意、花开富贵、万事如意、年年有余。金光闪闪的，很漂亮，很讨喜。

但是，要拿这款要提早去，因为很抢手，一天的存货很快就派完了。不过有些分行还有提供写春联服务，很棒！当然也是先到先得。

It is a mindful design. It shines with 3D-effects. They did not use the Rat but squirrel. In addition, the designs of the 4 packets are different and it varies by different words and contents. I am unsure how to translate them without losing the Chinese meaning but here is my try.
- Breezing Spring, Blossoming Rich, May the Force be with You, May you have the prosperity every year.

However, you have to get this early because the stocks run out very fast! Some branches provide spring couplets service, which ensures great customer experience.

 4. Standard Chartered

 设计：😃😃😃😃
新意：😃😃😃
客户体验：😃😃😃😃😃

内有10个，五个粉红，五个深红。粉红上的是深红的老鼠，深红上的是金色的老鼠。贵气不失大方。而且手感挺好的。这家的红包，随便你拿，要拿多少个就拿多少个~ 反而人龙少见。看来人们都比较喜欢要排队的哈哈

There are 10 of them, 5 pink 5 red. It is a red rat and a gold rat on the pink & red packets. It is simple and elegant. The touching feeling is great. There is no limitation for you to grab the red packets hence no queue is seen. I admire this because this makes them look generous.

5. Citibank

 设计：😃😃😃
新意：😃😃😃
客户体验：😃😃😃

内有十个，各有三个颜色。颜色的搭配还不错，蛮和祥喜气的。只可惜，对方有限制，一人一个~ 不然就可以拿来包给小朋友了，顺便当打广告。

There are 10 of them. The combination of colors is peaceful. However, each customer can only get one, otherwise we can use this to give it to our friends, which is a good avenue to advertise too.

6. CIMB

设计：😃😃
新意：😃😃
客户体验：😃😃😃😃

内有8个，设计还可以，但是少了一些让人眼前一亮的WOW元素。
负责的柜台还蛮友善的~ 要求的话可以给多一些。

There are 8 of them. The design is quite traditional but it lacks of some of the WOW element.
The customer service is friendly. If you ask, they are willing to give you more.

7. Bank of China
设计：😃😃😃
新意：😃😃😃
客户体验：😃😃😃

内有8个，四种设计。挺漂亮的配色。可惜的是要拿红包要和那些拿号码的人一起排队拿，而且对方还会查询是否是会员，还要问有什么户口。不过总体来说，还可以。

There are 8 of them, 4 designs. Very elegant color combination. However, we have to queue together with those people who get the numbers. They will ask if you have any account with them.

8. VivoCity
设计：😃😃😃
新意：😃😃😃
客户体验：😃😃

说实在，这个怡丰城的红包手感特别好。但是要消费满80才可以换，而且每天的slot都有限制，今天你买了，货没了，这张收据隔天就不能用了。要拿就要趁早。而且要create membership，一个account限领一个。

这个最不划算了，因为我们消费200，本来要换红包的收纳袋，结果没有了，只好换这个红包。之后再消费200，要再换多一个，对方说一人只可以拿一次。实在是有点。。。

This set of Vivocity angpows makes me feel smooth and of platinum quality. However, you have to spend $80 to change. There is stock limit every day and it is limited to same-day receipts. Hence, you have to grab it early. Plus, remember to create membership account as it is limited to 1 per account.

9. Fairprice
设计：😃😃😃
新意：😃😃
客户体验：😃😃😃😃

这个的客户体验不错啊，虽然设计花色有点普通，但是如果可以把各个红包上的图展开来变成一幅画，那就更特别了，就更值得收藏。

我们那时消费了400+，对方直接给了约20包。虽然没有很多，但是觉得还蛮大方。

The customer experience is great. Although the design is normal but if they can make the 4 packets into an artpiece when they are aligned, it will worth collecting.

10. HSBC

猜猜。。。这家的设计如何？

Guess, how is the design?

谜底揭晓：

设计：-
新意：-
客户体验: -


这家我去了两趟。第一趟去晚了，对方要我隔天去。结果，我早早去了，对方跟我说要我带银行卡。还好我带了，对方说要持卡人亲自去。

hmmm。不给就算了，还要这样诸多限制，还要持卡人亲自去排队。而且没有一开始的时候就说明白。对方还说那是对方说的，不是她说的。

I went this bank twice. I went late for the first day, they asked me to go the next day, and have to be early at 930am, so I went. They wanted to check if I have any bank account with them. So I did. Then they said the cardholder should visit the branch to collect themselves. So, the experience was not so pleasant. Because the customer service did not mention on the first day and it was kind of waste of time.


----------------------------------------------------------------


好啦，基本上就这样！
大家新年快乐
无论什么样设计的红包，里面的内容比较重要哦 😆

大家新年快乐，红包拿来！

Alright, that's all of me nagging!
Happy CNY every one!
No matter how the design is, the contents are always more important!

Happy New Year and 红包拿来！

最近天下不太平

最近天下不太平静。

从去年开始的中美贸易战，到香港反送中，到亚马逊森林大火，每一个新闻都这么地摄人眼球。

我对于这些事件只有非常表面的看法和感受。一直以来都很想写一写，但是就是以忙碌为借口，不停地拖。现在就来随意着墨吧。

中美贸易战和香港反送中

自从Trump上台后，他的政策就让人雾里看花，有点极端。为了保持第一强国的地位，苗头自然对准了第二大国中国。各种关税，说是要保护他们自己的人民也可以理解。他的政策感觉都是十分出其不意，但是美国的经济在其他小国挣扎的时候，现在还是很稳健（其实说白了，基本上就是踩在小国/弱国头上往上爬，让别的国家资金流出来，全部去到美国）。

那中国为了保护自己，自然要强大自己，他们不断壮大自己也不为过吧。中国的政策基本上都是“怀柔手法”。他们的扩张很多都是建立在“协助”他国经济上的发展，比如“帮助”非洲国家建立基建、铁路等等。一个是打压他国壮大自己，一个是帮助他国壮大自己，后者感觉正气多了。

中华民族从以往到现在，不断强大自己，可是每一百年就遇到外敌的侵袭，从北方匈奴到八国联军、到二战的侵华，每一次的战争都打压了正在崛起的中国。

如今的香港反送中在我看来也有一层阴谋论。好好的香港，虽然有贫富悬殊，但这是任何一个国家都有的情况，更何况，也已经被赋予自治的权力。虽然可以理解香港人对于中国政府公安的不信任，担心条例被滥用，政治人物无缘无故被消失，加上许多大陆人到香港落脚，抢了香港人的生计，也间导致了两种文化交汇时的火花，毕竟香港人和中国大陆人接受的文化和教育真的很不同，他们就像马来人和华人这样。华人也会时不时诟病“动作慢”。

但是，说到底，大陆人vs 香港人 和 马来人vs华人，两组是很不同的比较。后者是完全不同的genetic，前者基本上都是炎黄子孙。

所以如果反送中的目的是反对这个条例，并且强调自治，为何不是举香港的旗帜，而是美国的呢？单是这点，就足以让我怀疑老美就是在后台搞鬼的。把资金全部流走，变成美金。从一个外人的角度来看，来自香港的人去到老美的国家，人家还是看成第二阶层，也只会认为是Asian。即使是土生土长的美籍华侨，也还是要强调Asian，而不是American。从历史角度以及现实层面来看，香港其实就是中国的。为了香港人的利益，可以争取自治，但是依然是中国的。虽然反送中人士会觉得香港现在是中国的金母鸡，可是难道脱离了中国，变成别的国家，就不是别人的金母鸡了吗？

即使香港脱离了，欧美会继续支持香港吗？还是，继续把香港当作一颗对付中国的棋子？毕竟香港的位置就像中国对外的窗口，香港脱离，也会影响中国的地缘政治和航线。这是各个大国都深谙于心的。

亚马逊大火

气候反常似乎已成家常便饭。在各地都有突如其来的大风暴、大暴雪等等的极端天气。处于赤道的我们见到了新闻，除了感叹好像也不能做什么。日子还是一样地过。可是，其实我们还是可以感受到气候的变化。以往，即使是旱季，也不会闹水荒，三几天就有一场小雨。有时候，还可以感受到阵阵凉风。现在，连续整周干旱，我们这一区三天两头就制水，许多地点都冒出了火点。人，都不能平静了。

亚马逊大火三个星期了才被广为报道。巴西到现在拒绝G7的救援。有时候，政治就是这样。绿肺是全部人的，可惜它们生错了地点。人性，是贪婪的，足以把整座森林烧毁。对于那些失去家园的亚马逊原始人和住在森林里的各种动物——我们失去的大自然和原始人文化，我深深地表示难过和遗憾。如果这场火是因为人的贪婪而起的，他们的无知和短视会给他们带来相对的报应。

------未完待续-------

Curate Fine Dining

It was indeed an unforgettable experience.

The ambiance, the aroma, the artsy dining at Resort World Singapore Curate is unique and incomparable to any other dining experience one could ever have.

I was so nervous until I forget to take a photo of the restaurant when I first stepped in, haha. But you could easily find their photos on Google.

I would like to share the food I had on that magical day.

The set course has a very ubiquitous name 'Kindheits Erinnerung', which means childhood memories. It is created by the Chef Benjamin Halat using his memory of taste during the childhood.

Brotzeit

1) Gluewein & Blutwurst:
It's more than just a tart.
It's more than the normal wine.
It's the thought, art and ideas that have been indulged into the little artsy bite.

The gluewein (bulled wine) origins from Scandanavia, also known as glogi. It used to be consumed by the postmen who had to travel on the horse in the cold winter. 

The gluewein is of Germany version. It is warm. The alcohol interweaves with the fruity aroma yet it is not fully covered by the aroma. 

The blutwurst is the little tart filles with German blood sausage. It is more than the sausage pie or curry puff we have. There are fruits together in the fillings. It is crunchy outside but the freshness fills your taste buds once your teeth land on it.

2) Leberwurst brot: a creamy foie gras served on markelon with a cucumber jelly made from pickles. You could see the little cucumber and it indeed tastes like real fresh crispy cucumber.

3) Eierstich: According to the waiters, this is the German version of Chamushiwan. However, it is not the same as chamushiwan. You have to dig to the end of the dish (although...not very deep) and put the scoop into your mouth. Then you can slowly let your taste bud immerse in the different layer of sauce and flavor of this most expensive excellent egg dish.

4) Brot and Butter. I remember the first time I took my German lesson, I learnt this two words. Easy. The slices of bread is 'homemade' by the chef (not too sure about the bun). The bread slice is soft in the middle but the outer layer is a bit stiff. The bun is stiff outside too but it is quite solid inside. The bread is served with a series of items: 1 spread made of sunflower seed, 1 spread made of salmon, 1 butter pudding that is fermented for 2 days (?), black forest ham, some pickles and a small mug of German beer that has been fermented with lemongrass and a shoot of lemongrass float on top. The flavor is indeed beautiful when you mix all them together.

I love the sunflower spread the most. The smell of sunflower is fascinating.

Tips: if you would like to have more bread, you could ask for it but probably...they would only allow you to top up at most twice.

Abendbrot

1) Hummer: Pumpkin, Lobster, Buckwheat
The presentation of the lobster is interesting. It was first laid on the buckwheat (which is already covered by the pumpkin soup in the picture). The waiter will explain to you what the ingredients are, their idea, then they perform their 'art of pouring the soup' elegantly in front of you. Although there is no magic, the experience was weirdly making you feel good.

Also the portion of the lobster is bigger than what we imagine. It is bigger than a 50 cents coin and it is thick. In no chance that they try to trick you. It is soft and solid, of course not comparable to your usual crab stick.

Besides the cube of lobster, they also present the pumpkin in a very artsy way. The round shape is a layer of pumpkin pudding on top, lobster pudding in the middle, but not too sure about the bottom layer. The overall taste is interesting. It was kinda experience that the food can be presented in such a way and without any conflict.

2) Frankfurter Grune Sosse: Confit Egg Yolk, Ossetra Caviar
This is one of the best I like. I love how they hide the egg yolk inside the egg white, which I thought was the marshmallow. The waiter told us to enjoy this dish to the fullest, we have to dig across the whole dish, so we can have all items spoonful. Then, when I dig through, the yolk flew out from inside, which was quite a surprise~ The Ossetra Caviar is not only a decoration but also an add on that makes the dish more flavorful. All of these are accompanied by the spinach cheesy soup.

Another plus point is their utensils specifically for this dish. Really a perfect match. For those of you who are interested, reveal the secret yourself. 

3) Sauerkraut: Scallop, Pork Terrine, Chive
I love seafood. This is definitely for me. The scallop is thick and big, fresh and delicious. It does not have the usual astringency as the vegetable served in sauce has helped to cover it. The vege sauce is made of spinach and chive. At first, I thought the round, half sphere, greenish thingy is a chocolate but only then realized it is the vegetable sauce.

It is even more interesting to see how the dark greenish sauce surround the light olive green sauce inside, making it look like a piece of biscuit nicely placed below the scallop.

I also wonder where's the pork terrine. It was then obvious that the red round shape below the 'greenish chocolate' is the pork terrine. Yet, it tastes a bit like the 'bakkua'.

I love the presentation of the dish. It makes me eat slowly while examining the art and thoughts interweaving with the dish.

4) Zander: Pike Perch, Kohlrabi, black garlic

When I look at this dish, I was a bit puzzled. However, I love the fish, although only a small piece. The texture of the fish is amazing because it is smooth. When you cut the fish, it can be sliced, like a piece of paper. Then you can dip it with the sauce and have it together with the small rock of radish (?) and the greenish vegetable sauce!

The waiter will present the dish to us and they will present their art of pouring the sauce again. I find the art of pouring quite healing, when you see the fluid flow and make it like a piece of art. Hmm but maybe it is just me.

5) Rote Beete
This is the dessert in between the main course. Kind of making a break in between the seafood and the birds.

I was WOW by the presentation of the dessert again! Haha! (I could be surprised kinda easy huh~)

The dessert was placed in a funnel-like ware, and placed on top of a round bowl full of ice. The ice is very solid which make me thought that it could be a chocolate at the first glance. Below is layers of root beet flavor jelly and chocolate!

When I was having this, it reminded me of my dad's fruit juices he made at home. Now I know how much the whole mug of beetroot juices can cost! LOL! I should have cherished them more!

Probably I could suggest my dad to make the juices into this.

6) Leipziger Allerlei: Crepinette of French Poulet, Peas, Carrots
When you first saw this, what do you think about the food?
I thought that the one in the middle is a piece of cookie, again! I thought it was the real mushroom with the black caps! However, I was so wrong.

The one in the middle is made of sauce (truffle, peas, carrot and...not sure?). It is so intact. When you cut the chicken and dip it to the sauce, hmmm taste very different from our claypot chicken. At first, I thought the dark color in the middle of the chicken is chocolate (WHAT? Chocolate again!?) but it turns out to be the truffle! WOW~

The 'mushroom' was radish as the root while truffle as the cap. The interesting part is the carrot. I was so surprised that the 'carrot' is a real carrot because it is so small and it really has real leaves on top of it! Of course, it is possible that the chef shaved the big carrot into a small carrot. But I love the details.

7) Pilaw Reis: Chicken Oysters, Madeira Wine, Black Truffle
This is like the claypot chicken we have. It was a bit salty, but it was mixed with some crispy stuff (like the Maggie mee snack).

This gives me an idea to mix my crispy finger food to my rice to add on the texture of my rice! But actually I had done that before. So...did the chef get my idea somewhere sometime...?

When we are on this stage...we are already 101% full. It is possible that we had bread, ate slowly and did not have much chance to walk around. The food all stored at the upper stomach. However, we still have some more to go!!!

Nascherein

1) Mandarin: Bergamot Jelly, Yoghurt Snow
Sometimes, the atas part is the presentation of the food. The ingredients need not be fancy but as long as the presentation is eye catching, then an ordinary item can be extraordinary. The same applies to food.

For this, the theory is by using the liquid nitrogen to make the yoghurt, with a piece of mandarin orange. It is not the same type of liquid yoghurt we had in somewhere else. However, when you scoop it into your mouth, it melts. Fantastic.

2) Erdbeeren: Wild Strawberry Tart, Rose Champagne Sherbet
I love tart. This one WOW me too. The strawberries are so cute, that I thought it would be sour but turned out to be sweet! When you have the tart together with the strawberry ice, it is mouth-washing. Also, don't forget the little portion of the rose champagne sherbet. The tart is not empty inside, it is full of cheesy cream. The cookie part absorbs the champagne and they both marry together, mixing so well.

Maybe it is the art of pouring effect too.

Well...here's the presentation of the meal. We are 150% full I believe.

Last but not least...we had a little celebration today~ The chef prepared a chocolate raspberry cake for us. I did not manage to capture a good photo of the cake, but most importantly the content matters. 💝😊😋

The layering was so great. The chocolate and raspberry layers mixed so well and they are dark chocolate + raspberry + little milk cream. Love it, just like the flavor of life. 

Besides the slice of cake, they also gave us their 'homemade' nougat and my favorite CHOCOLATE! The nougat are fresh and soft. It is not the usual Australian nougat because it contains many types of fruits and nuts (more than almonds).

As we are already double triple full, we have to take these home. When I tried the chocolate, each of them are of different contents. I love the pink color one the most. Sweet but not so artificially sweet. It is real sweetening. 

Side note: To enjoy this meal, do prepare to relax and sit there for about 4 hours. The waiter told us the usual dining time is 2 hours, but probably it was peak hours, so... we stay there for about 4hours. As I still have some work to finish, I even asked to bring my computer so that I could submit my work on time! Hahaha

It was quite a fantastic experience to do your work at such an environment, isn't it? With great companion, great food and great ambience. Moreover, I have learnt so much German vocabulary and gained a bit of the food art lesson during this period of time! 😊