Showing posts with label Blogger Event. Show all posts
Showing posts with label Blogger Event. Show all posts

Tuesday, February 21, 2017

Cinta Sayang Resort - 3D2N Weekend Getaway


Hubby and I left Singapore on a Friday morning for Penang. We were going to Cinta Sayang Resort, a family friendly golf and country resort in Sungai Petani, Kedah for a short getaway. It was a Play-Stay-Eat-Meet time with more than 20 bloggers from all over Malaysia as well as overseas.

We met up with a few bloggers before setting off for Cinta Sayang Resort which is an hour's drive from Penang International Airport. I was excited when our van drove across Penang Bridge, the fifth-longest bridge in Southeast Asia.

Having visited Penang for so many times, it was my first time using Penang Bridge to get to the mainland.


We were the few to arrive early in Cinta Sayang Resort. After a welcome drink and muffins, we were ushered to our rooms. Ours was a lovely chalet at the north wing. After a quick freshen up, we went out to explore the resort grounds and posed for some pictures.

This family friendly golf and country resort occupies 200-acre of land with an 18-hole golf course; a water theme park with thrilling water slides and horse riding etc. For hotel guests,  golf lessons for beginners can be arranged.

We dropped in to the convenience shop for some ice cream as it was a very hot day. hehe .... We lingered to chat with the friendly lady behind the counter. As we were leaving the shop, she called out,"Please drop by even if you are not buying anything!" We are that likeable. LOL

We had a peek at the outdoor swimming pool and gym before retiring to the cool comfort of our air-conditioned room for a nap. Woke up at 6 pm to shower and change for dinner.

Dinner was at the resort's coffee house, PS Cafe. We were offered choices of 4 ala carte dishes.


Hubby's 4 ala carte dishes :

Seafood Soup, 
Crispy Prawn Salad, 
Main Dish : Pan Fried Salmon 
Dessert : Tiramisu


My 4 ala carte dishes for dinner :
Oxtail Soup, 
Smoked salmon and Feta salad, 
Main Dish: Grilled Beef Tenderloin 
Dessert: Chocolate Brownie

We were stunned by the generous portions of the dishes. What was served to us are the regular portions on their menu. For that price listed in their menu, it is certainly good value for money. We were so stuffed after the main dish that we had to request for our slices of cakes to takeaway.   

The flavourful oxtail soup and creamy seafood soup are popular with their regular diners. I could still remember the rich taste of the oxtail soup as I typed. After my huge plate of salad, I felt like I couldn't eat another mouthful of food, but the grilled beef tenderloin was irresistible after I took a nibble.    

Glad that the crew packed our desserts for takeaway. In the room, we made coffee and had cakes for a late night snack before going to bed.  


Woke up energised the next morning and decided to go for an early buffet breakfast at PS Cafe.

We got to know more Malaysian bloggers over breakfast as we mingled around. After a satisfying breakfast, we proceeded to the driving range for our one-hour golf lesson, followed by a tour of the beautiful golf course.


Some parts of the golf course are so scenic and breathtaking. Hubby was already planning a golf trip as it looked so inviting.

The Sultan of Kedah and members of his Royal Family are avid golfers at Cinta Sayang Resort. Former Malaysian PM Dr Mahathir once hosted Singapore's former PM Goh Chok Tong for a game of golf here.


Our set lunch on the second day : 

Starter: Tomato and Basil soup, Coconut and Pumpkin Soup 
Main Dish: Grilled Lamb Loin,  Grilled Salmon

The tangy tomato and basil soup was so appetizing that I didn't leave anything for hubby to taste. haha .... Instead I tasted his coconut and pumpkin soup, love this combination. Think I am going to try cooking this at home.

My grilled lamb loin was too tough for my ageing teeth. Reminder to myself, cut down on red meat. LOL I was eyeing hubby's grilled salmon, but he wolfed it down before I could take a nibble. It must be delicious as he seldom eats fish.    

After lunch we went back to change into our swimming attire and took a short ride on the resort's shuttle bus to its on-site Carnival Water Park.

The sun was scorching hot. Not wanting to get a tan, we stayed in the shade and watched the younger group members have fun.


The water slide and tube slide look thrilling. Being the oldest couple in our group, we have our worries .... our heart could stop to function due to the thrill and excitement.

In our younger days, we would not bat an eye to such challenging rides. LOL


I spotted a horse at a corner of the theme park. The staff beckoned to us, so we get to enjoy a horse ride around the compound.

The resort prepared refreshments for us. Sipping a chilled glass of juice while chit chatting with the group members, my eyelids grew heavy. The heat was making me drowsy, so hubby and I returned to our room for a much needed power nap.


For our last night at the resort, we had a steamboat buffet dinner at the open air bar Chips & Bites. It overlooks the awesome golf course.


There was a choice of clear chicken soup or Tomyam soup but our table of 6 requested for both. I enjoyed drinking the clear soup after it has been sweetened by cooking the ingredients in it.

Meanwhile hubby, like a young kid, was overjoyed to see a DIY ice kacang making machine. haha....

After dinner, there was much fun and laughter when hubby and a couple of bloggers sang and danced to the Live band. We retired to our room before ten o'clock as we have a ferry to catch to another destination the following day.

Our gratitude and thanks to the management and staff of Cinta Sayang Resort who went the extra mile to make our stay a memorable and enjoyable one. Special thanks to our good friend and blogger Criz for organizing the event and inviting us.


带着轻松愉快的渡假心情, 我与马来西亚20多个博客聚集在吉达州双溪大年的金莎渡假村 (Cinta Sayang Resort)。我度过了一个难忘的三天两夜周末度假。

这綜合度假村位于风景如画的双溪大年郊区, 占地200英亩, 拥有18洞高尔夫球场,特色餐馆、会议厅、包厢卡拉OK、骑马、水上游乐园等等。

我的房間是宽敞舒适的庄园式套房, 有独立保管箱、冰箱、煮咖啡机、以及24小时无线电视。

第一天的晚餐和第二天的午餐是美味可口的西餐, 早餐是丰盛的自助餐。

第二天前往渡假村里面的水上游乐园 。我们这一团就数我们夫妇两最年长了。有个坐游泳圈的滑水道还蛮好玩的, 我们就看着年轻人们玩。还好游乐园里有得骑马! 天气很热, 没一会儿就想睡觉, 我们就回房午睡。

我们最后一天的晚餐是马来自助火锅, 汤底有清汤和泰式辣汤。

最后一天一大早就爬起来, 吃过早餐就往下个目的地去。

Thursday, April 24, 2014

24th European Union Film Festival in Singapore


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Singapore's second-longest running film festival is back for its 24th year!

I was invited to a media preview of the Academy Award winning Italian film "The Great Beauty" at the School of Film & Media Studies, Ngee Ann Polytechnic. Directed by Paolo Sorrentino, this visually stunning Italian film won an Oscar for the Best Foreign Language Film. It will be the opening film for 24th EUFF.

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  School of Film & Media Studies, Ngee Ann Polytechnic

This year, the Delegation of the European Union to Singapore and the Embassy of Italy in Singapore (via the Italian Cultural Institute in Singapore) will showcase a selection of 27 European films. Films screened are mostly recent and have encountered success in their country of origin.

EUFF

Scheduled for single screenings only, each of the films shown will provide a glimpse into the diversity of Europe and its rich culture. This year’s lineup include films from Finland, The Netherlands, Spain, Portugal, Norway and the UK.

Date : 15 to 25 May
Venue : Shaw Lido, 350 Orchard Road, Shaw House.
Tickets are $11 from the Shaw Lido box office.










Friday, February 14, 2014

Fantasía by Escribà - PhotoHunt

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祝大家情人节甜甜蜜蜜、元宵节快乐!

PhotoHunt theme : Vertical/ Reflection

I was so thrilled to meet acclaimed international pastry chefs Christian Escriba and Patricia Schmidt at the media launch of the Asian premiere and world’s first confectionary theatre extravaganza, Fantasía by Escribà.

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Christian Escriba, Patricia Schmidt together with their team of master pastry chefs will construct 8 unique full sized pavilions out of a host of edible confections come late June 2014.

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There will be a wedding dominated by an 8 m tall cake and a massive edible wall measuring 8 m long and 4 m tall. Wow.... the cake will be 4 times my height!

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jaw-dropping edible art 

Visitors can expect to see larger-than-life chocolate masterpieces, take part in spectacular activities and have fun. Sounds like a scene out of famed movie Charlie and the Chocolate Factory. Looking forward to the unique experience. :)

After the event, we were treated to an array of confections by the master chefs. Patricia Schmidt made a special chocolate gift for each guest to celebrate Chap Goh Mei (last day of our Lunar New Year).

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For people who love desserts, a wonderland of gastronomic delights made of chocolate, sugar and pastries is a feast for the senses, combining fantasy, theatre, wonder and artistry.

Date : 22 Aug (Friday) to 24 Aug (Sunday) 2014
Venue : Marina Bay Sands Convention Centre, Halls D and E

Tickets available for purchase at www.fantasiaescriba.com



Tuesday, June 12, 2012

Shaping Hainanese Chicken Rice Balls - RT


Before we had our traditional Hainanese lunch hosted by the Malacca Hainan Association, ladies from its Women's Wing demonstrated how to shape chicken rice balls. Besides the ladies who laboured in the kitchen to cook for us, there were also two grannies who sacrificed their Sunday morning bonding time with their families to teach us how to shape Hainanese chicken rice balls. So touched by their hospitality.

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What are these used for!?

These are the moulds to shape the chicken rice balls - designed by the ladies to handle the hot temperature of the rice. 
So smart!



Grandma showing us how to shape the chicken rice balls. First scoop the piping hot chicken rice with the moulds.


The air-conditioned hall was filled with the aroma of the piping hot chicken rice. The bloggers were drooling as they took photos. We couldn't wait to taste the aromatic chicken rice.  :P


Ooooh ooh ...... it was hot!!




We have to quickly shaped it into a round ball. The grains of rice must not be too loosely packed or else it would fall apart, also we should not compressed the grains of rice too tight.

We had fun shaping our own chicken rice balls. The ladies also prepared steam Hainanese chicken and a special chilli  sauce to go with the Hainanese chicken rice. What a feast we had!









Wednesday, June 06, 2012

EastCoastLife's Visit to Julie's Biscuit Factory@Malacca - WW

My favourite Julie's biscuits - Peanut Butter sandwich, Golden Crackers and the new Oat 25

The first stopover on day one of A Date with Bloggers 2012 in Malacca was a visit to our event's main sponsor, Perfect Food Manufacturing (M) Sdn. Bhd. where the famous Julie's Biscuit is manufactured.

The reason for my participation in this blogger event was a visit to Julie's biscuit factory. Its peanut butter sandwich has been my favourite since I was a kid. I truly looked forward to seeing how my favourite biscuit is made.


It was a humid Saturday morning, yet the factory was humming with activity when our busload of bloggers entered the colossal gates.


As we ascended the stairs to the conference room, I couldn't help admiring the unique walls of Julie's biscuit factory. The tiles were prints of Julie's biscuits. Cool!

After a briefing by the Management, each blogger was issued a white coat, a hairnet, shoenets and a mask. We started fooling around and taking photos after putting on the prescribed attire. :D

We looked like surgeons!

For hygiene and safety reasons, visitors are required to be properly attired. Bad news for bloggers : Photo taking/video taping is STRICTLY PROHIBITED inside their factory. -_-

Julie's biscuits

Next came the actual tour! The first thing that welcomed us was the aroma! That feel-good, sweet-smelling, warm fragrance of oven-fresh biscuits! I took deep breaths and let the aroma filled me up. Such Heavenly smells!

The manufacturing area was extremely hot - about 40 degree Celsius. I respect the workers who have to work long hours in such hot temperature. I was drenched in perspiration 10 minutes into the tour. Free sauna and slimming! haha.....

I used to buy these tins of biscuits for my students' teatime snack

I watched dough being moulded into biscuits; peered into gigantic ovens that hissed; salivated at the biscuits sailing on endless waves of conveyor belts.

We were not allowed to touch the biscuits, it was pretty hard for me to control myself because the oven-fresh biscuits were too tempting as they sailed past me. :P

Perfect Food Manufacturing practised a philosophy that is, “what we don’t eat, we do not let other people eat”. I am pleased to learn that they do not add preservatives and do not use artificial colouring in their biscuits. They even filtered the water before they use it for baking.

A buffet of Nonya dishes

At the end of the tour, we were ushered to Julie's Cafe where a sumptious feast awaited us. Yes, they have a cosy little cafe in their factory.

ECL and hubby with the Filipino bloggers

Over lunch, I had a chat with Mr Ng Teng Chai, General Manager (Operations) of Perfect Food Manufacturing. I learnt that they have been donating to charities such as old folks homes, orphanages and schools for years. They also donated to victims of natural disasters such as tsunami in Indonesia and floods in China, Myanmar, Thailand and Pakistan.

In early 2011, Perfect Food Manufacturing started a movement called “Share-the-love” in Malaysia. Through this movement, they hope to share the passion and love they have for their company with the public. They hope everybody will express their love and care to people not only who are close to them but to whoever they come across.


After lunch, the Management and bloggers took some group photos. Each blogger was given samples of Julie's products. I was delighted to receive my peanut butter sandwich biscuits and Julie's famous Love Letters!


Crowds at Julie's during Singapore Food Expo 2012

Visiting Julie's biscuit factory was overall a great experience. I learnt about the stringent manufacturing process of their products through this tour and also had the opportunity to taste freshly baked biscuits right from their oven! :D

My colleagues were fortunate to taste Julie's classic and new products because I brought the biscuits straight to my office as soon as I returned to Singapore. I was mobilised for an urgent operation. Two days later, I was dismayed to find all my Julie's biscuits gone!      


PERFECT FOOD MANUFACTURING SDN BHD
AG 6876, Alor Gajah Industrial Estate,
78000 Alor Gajah, Melaka, Malaysia
Telephone No : 606-556 1401
Telefax No : 606-556 5746

Tuesday, May 22, 2012

A Date With Bloggers@Malacca 2012

ECL at Uncle Keong dessert shop

My husband and I drove up to Malacca in the early morning hours of 19 May (Saturday) for a bloggers' event. It has been several years since I last visited this fabulous city.

Malacca was declared a World Heritage City by UNESCO on 7 July 2008. I am fascinated by its heritage buildings, cultural enclaves, places of worship and its wide selection of yummy cuisines.

Group photo with the management of Perfect Food Manufacturing

After arriving at Malacca Sentral, we were chauffeured to Julie's Biscuit Factory by Jee Shen. We were taken on a tour of their humongous manufacturing premises and treated to a buffet lunch.

ECL stayed here.

We checked into our accommodation after lunch. We stayed at Sayang-Sayang Youth Hostel @Riverside. Initially I was in shock when I opened the door to my room. Used to staying in at least 3-star hotels with attached bathrooms on my travels, I wanted to check into a nearby hotel but hubby persuaded me to rough it out and appreciate the backpacker experience.

I should be thankful to Kent Lee, the young boss of Sayang-Sayang Youth Hostel. He sacrificed his earnings on a busy Saturday to provide accommodation for 40 plus people. My hubby and I are getting old and have aching knees, the climbing up and down of the stairs to the loft is a task.
Queuing to use the toilet gets a little tricky for us, because we older folks have a problem holding our bladders. :P Still, I want to thank Kent for his generosity.


In the evening, we attended the opening ceremony of A Date With Bloggers at Melaka 2012 located at Mahkota Parade.


ECL chatting with witty Datuk Wira Latiff Tamby Chik, Chairman of Malacca State Tourism, Culture and Heritage 
and Dr Yee Kok Wah.

After the ceremony, we stopped by Jonker Street to soak in the night market atmosphere. It was an extremely humid night, we returned to the hostel for a much needed bath and I immediately dozed off the moment I hit the pillow.

We had breakfast at the awe-inspiring Cheng Ho Cultural Museum where a free guided tour was offered to us.


Traditional Hainanese dishes prepared with love by the Women's Wing of Malacca Hainan Association.

We proceeded to Malacca Hainan Association after our museum tour. The hospitable ladies from the Women's Wing were busy cooking up a feast for us. I was getting hungrier as each dish was placed on a table for us to take photos. 

We learnt how to shaped the famous Hainanese chicken rice balls, taught by two lady seniors.


Love the authentic Nyonya food prepared by Mdm Lucy Wee of Anak Nyonya Restaurant.


Talented Mr Low K.P. of Mei Zhong Yuan Confectionery Sdn Bhd gave us a hands-on demonstration of his delicous Sun Cake with durian or coffee filling. Later in the afternoon, we went to his shop to buy his famous snacks.


Chief Minister Datuk Seri Mohd Ali Rustam joined the bloggers for lunch at Malacca Hainan Association.

We took a walk along Jonker Street after our lunch to buy some souvenirs for our friends and colleagues in Singapore. Some bloggers left early for home.

Within a short span of 24 hours, many of us have become friends who were sharing and looking after one another. It was wonderful meeting these beautiful people from Malaysia, the Philippines and Singapore.    


Before we bade our farewells and headed for home, we had our last group photo at Kota A'Farmosa.

ECL gives the thumbs-up for Lim Kang Xiang (left) and Steven Tan (right)

Special thanks to these two well-brought-up, adorable young men who gave their best efforts to make our trip a memorable and enjoyable one. They did a good job despite being first time organisers of such a event. I will always cherish the memories of this trip.

I would also like to thank their friends who came to help out in this event. They are a bunch of truly remarkable young people to hang out with. *Applause*

Thanks to all the sponsors who made our trip in Malacca a memorable one. I went to Malacca carrying one luggage bag but came home laden with bags of goodies and lots of heartwarming stories.

Niceties over, the reviews will begin in my next post. :D




Friday, April 27, 2012

Celebrity Chef Marco Pierre White In Singapore

Chef Marco posed for me

It's a once in a lifetime experience for me to meet someone like Marco Pierre White , a British celebrity chef, restaurateur and TV personality. Chef Marco with a net worth of $40 million which he earned from his exceptional culinary skills, as well as contributions to contemporary international cuisine, is known as the Godfather of modern cooking. To date he is the youngest chef (at the age of 33) to ever receive three Michelin stars.

ECL is ecstatic to be up close and personal with Chef Marco

Chef Marco was preparing for his cooking demo at the Citibank Gastronomic Jam session when I respectfully made a request for him to pose for my camera. I expected to feel intimidated and put in my place for even thinking he would entertain such a request from the audience.

How wrong I was, he readily obliged and took the time to make sure I was happy with the photos. *swoons*

Blame it on the Hell's Kitchen TV reality show that I was easily intimidated by him. He is not really the Marco you see on TV. In person, he is such a lovely down to earth bloke.

A long queue formed as guests want a photo with Chef Marco

We chatted for several minutes, he told me what he was going to cook for this session. He talks about his life as a young cook 35 years ago under the tutelage of self-taught owners and founders of Michelin-starred Box Tree restaurant, Malcolm Reid and Colin Long. In the 70s, there were only four restaurants in Britain with two stars, three in London and one in Yorkshire.

The other participants, seeing how obliging and friendly he is, started forming a long queue to have a photo with him. He sportingly entertained each request.


I was overwhelmed when Chef Marco picked me to taste his dish. Together with another member of the audience, I was treated to a steak which was out of this world.

An aquaintence told me during Chef Marco's early career in the kitchen, there was once when a customer asked if he could have a side order of chips with his lunch, Chef Marco hand-cut and personally cooked the chips but charged the customer £25 for his time. *trembles*

Invited by Chef Marco to try his yummilicious steak

I have the honour of being treated to a dish by a superchef!

Wow, the day memories are made of.

Once home, a quick check with the World Gourmet Summit event calendar shows :

27 April 2012, 7-11pm
Marco Pierre White Celebrity Chef Dinner
Grand Hyatt
$248+
Fully Booked

Looks like I will have to travel to London to savour his dishes.