December is Coming

Wow time flies so fast... December is coming and its time to start prepare the xmas gifts. Some are prepared and some are on the way... Hope can make them in time. Recently has been sick and has not recovered for 2weeks... the coughing is making me worse... almost every nights are sleepless.. My dark circles are so bad... It took me quite some time to reduce the dark circles and now.... Sigh... 

Bad Me....

I feel soooo guilty cos I realized that I didn't give her full attention... just informed by the groomer that Kesia is allergy to her dog food... Michelle purposely trim her fur until very short so that I can see. No wonder find her recently weird... But i realized it too late.... 

The groomer thought we fed her breads that human ate those kinds and told her it is not. The bread that I feed her is meant for dogs.

I suspect is her main dish lah cos all the foods are the usual stuffs that I bought for her for the past 5 years. We have been changing the brands ever since her fav is no longer selling. Always come across this problem when Kesia love the brand and taste, after a few months that the distributor closed down blah blah blah. 

Tomorrow got to go another shop to check is there any other brands I get for Kesia.

Away for Course

Tomorrow going for course... hmmmm.... suppose the venue is at Bukit Merah and last min changed to Queentown... duno i know the way anot. Heard from the Admin Dept, it should be alight at the Queentown MRT then take a bus, she mentioned that abt 12min walk from MRT... most probably will walk to the venue after alighted from MRT. Afraid the bus did not come in time heehee... Plus hope I don't lose my way hahahahaha!!

Relapse

Last Sat woke up very early to tui-na.... the old problem come back again... To avoid the long wait, my sister and I reached there around 8:45am whereby the shop opens at 9am. Imagine we went there early but there is others even earlier than us... heehee luckily one lady who has the smaller queue# went to have breakfast hence both of us can do it together otherwise either me or my sister got to wait for 45-60 min.

The sinseh said the old problem has relapsed hence everywhere she tui, it was SO pain!!! I went so many times previously, it was not as pain as this time. After the tui-na, my right leg is aching. Sinseh said it is normal cause she used alot of force so that the relapse will not come back again...

Once again, can't wear heels especially high inches... now the foot can't take the stress liao sigh....

Agnes's Birthday Gift

Her birthday has past abt 2 weeks... Lazy, busy and moody recently hence din blog... very guilty abt it... LOL. Today has feel slightly better so heehee take out of abit of the time to write. Actually I almost forgotten her bdae. Last Sat we went to Astons and she mentioned that she took leave for this coming Monday. I asked her how come you choose Monday? Wanna have long weekend... I din really notice the dates. Cos last week I fall sick... super sick... Fever, sore thoat, cough and blocked nose. You must be wondering how come I went to Astons, it is due to my craving again... hahahaha bored at home until I wanna 'Jie Fang'. She told me you forgotten Monday... I recalled and recalled then recalled it is her 'Bird' Day. Sooooo forgetful me... Sick until I forget everything. Hahahaha luckily I managed to complete her gift on Sunday. Going to pass to her this weekend. But hor duno got the time to buy nice wrapper =P.

Japanese Curry

Though curry has its origins from India, the Europeans first introduced it to Japan in late 19th century during the Meiji Era (1869-1913) as a form of western food. Since then, Japanese curry has taken a form of its own and it is distinctly different from Indian curry. Japanese curry is not as spicy and usually contains a tinge of sweetness not found in other forms of curry. It is cooked like a stew or gravy and usually served with rice. In its own way, Japanese curry is a form of "fusion" curry, where it has its roots in India, influence from France, and modification in Japan.

After its introduction to Japan, this western influenced Indian curry became extremely popular with the locals. Today Japanese curry is one of the staple dishes in Japanese food culture. It is a weekly “must have” for millions of Japanese and only rivaled in popularity by ramen.

In recent years, the Japanese curry trend has taken root in the US west coast, Shanghai, and even Jakarta. While Japanese curry is firmly entrenched as a staple food in Japanese culture, most restaurants outside Japan merely sell it as “one of the offerings” using instant curry powder mixes for a quick fix.

With its slight sweetness and mild spiciness, Japanese curry is ideal for people who do not enjoy hot spicy food (though have created a different spicy level to cater to local taste buds) and is approachable for people of all ages. Since there is no coconut milk in Japanese curry it is also healthier and easier on the stomach compared to other curries.

Manpuku - Japanese Gourment Town

Manpuku is a new Japanese food hall concept that offers authentic Japanese cuisine in a Japanese gourmet street setting. 10 counters in the food hall will include renowned restaurant names such as BOTEJYU, YOSHIMI, HOKKYOKUSEI, AOBA and traditional Japanese food establishments famous for their dishes and set up more than half a century ago in the 1920s and 1950s.

KAI - Sushi Shop

Always a favorite with everyone is Sushi. Kai sushi serves up authentic Sashimi and Sushi; freshly prepared over vinegared rice topped with premium ingredients including fish, various meats and vegetables.

YOSHIMI - Hokkaido Soup Curry

Founded by Katsuyama Yoshimi, a renowned and celebrity chef in Japan, YOSHIMI created and popularized Hokkaido Curry Soup and Black Curry Rice in Japan. The recipe combines Asian curry with Hokkaido-grown potatoes, pumpkins, corns and asparagus famed for their excellent qualities. Their famous “YOSHIMI BOUILLON” is an original recipe requiring 24 hours of tedious preparation procedures. Not only is their Soup Curry a favorite with many local Japanese, their curry rice flavored with a harmonious kaleidoscope of flavors are also a big hit. Chef YOSHIMI hosts his own culinary program on national television “THE GUY CALLED BOSS” and has a large fan following.

TOKU TOKU


For over 60 years, TOKU TOKU is one of the most established dining brands for Udon lovers in Japan with over 100 shops all across Japan. Established since 1947, Toku Toku is recognized for their handmade Udon that is distinguished for their springy texture and can be enjoyed both hot and cold. The Curry Udon combines this texture with aromatic curry roux, making it a delightful specialty of this famous chain. Toku Toku is also recognized for their delicious soup made from their secret mix of special soy concentrate with fish broth. Highly recommended is the “Oden” or “Japanese-style hotchpotch” boiled in kelp-based broth seasoned with soy-sauce. The main ingredients of this dish that is usually served with Japanese hot mustard include fish-paste cakes, konnyaku (“devil’s tongue”), egg and sliced Japanese radish.

SESSON JAPANESE GRILL

Marking another first in Singapore, Unagi will be charbroiled right before customers at Sesson. This is an artistic performance all by itself, anexperience of the sights & smells of savory Unagi baking is sure totantalize and whet appetites. Sesson features skewered items are hugely popular in Japan, Hong Kong andincreasingly now Singapore. Sesson skewers up freshest, juiciest andmouthwatering meats as chicken, fresh scallops, pork with asparagus, porkbelly, pork tomato rolls as well as traditional Japanese fare like Unagidon, grilled Saba, Teriyaki don e.t.c.

The Salad Bar is also notable with more than 10 kinds of fresh and healthydishes including Tuna & Cucumber Salad, Potato Salad, Japanese Horse Radishwith Seaweed Salad, Ham & Asparagus, Cabbage & Crab e.t.c.

KYOTO SABO

Largely inspired by traditional recipes, the desserts are handmade for that special touch. Each piece is not only a delightful burst of syrupy goodness but also an art form to be savored with every bite. Over the years, every recipe has evolved more than a thousand times to satisfy the sweet tooth of locals who come back over and over again for more. Recommended to try are variations iations of Parfait (Macha, Black Sesame, Mango, Chocolate, Fruit), Thick dessert toast (Red Beans, Chocolate, Honey), Warabi Mochi (Kinako, Macha) and many more that are available at this dessert bar. A variety of drinks including alcoholic beverages are served here.

HOKKYOKUSEI OMU RICE

The inventor pioneer of Omurice since 1922 in Osaka, Hokkyokusei is the longest and oldest food establishment to find its way to MANPUKU. With more than 10 shops in Japan, they make the ever popular Western Japanese homemade dish and their original recipe of an omelette made of fried rice is has become a widespread favorite today. Its name is portmanteau of the French words "omelette" and the English word "rice". It has made more than 154 media appearances since 1984 as the originator of the dish.

FRUIT PARADISE

Fruit tart shops are all the rage in Japan! Singapore gets its very first with FRUIT PARADISE @ Manpuku with 10 different types of tarts decorated with fresh fruit that are selected and handpicked carefully by experienced Japanese Pastry chefs. On the menu of “must-trys” include Chocolate Banana, Orange & Grapefruit, Mango, Chestnut & Strawberry, Apple, Melon, Mixed Fruit, Chocolate Mint, Caramel Banana, Kiwi, Pear, Grape and Blueberry. They come with 3 kinds of base – custard cream, cheese cream and fresh cream.

BOTEJYU OSAKA OKONOMIYAKI

Botejyu had its origins since 1946 in the gourmet city of Tamade, Osaka. Proud of its tradition, its name has been protected as a trademark for more than 60 years. With over 40 outlets in Japan, Okonomiyaki is a Japanese dish which consists of pan fried batter cake and various ingredients. The origins of the restaurant’s name, Botejyu, is particularly iconic. The first part of the name “Bote” in Japanese means to “flip over”. The second half, “jyu” is the sizzling sound of Okonomiyaki on the teppan grill.

ASAKUSATEI

First created in the late 19th century, the Tonkatsu is a popular dish in Japan and Singapore. It is prepared as a deep fried breaded pork cutlet around one to two centimeters thick, sliced into bite-sized portions and served with shredded cabbage. Asakusatei offers a fresh rendition of the tried & tested and a much improved Tonkatsu from what has been tasted since its invention - certainly not for the fainthearted! Highly recommended on the menu are the Cutlet bowls (Katsu-Don) and bowls of rice topped with Tempura (Ten-Don).

AOBA - Hokkaido Asahikawa Ramen

Established since 1947, Aoba first started out as a noodle stand in Asahikawa located in Asahikawa, Hokkaido. It makes its first international debut out of Japan in Singapore at MANPUKU.

For more than 60 years, they have protected and safeguarded their recipe, opened 15 shops in Japan, serving consistent quality and unique taste to ramen lovers of all ages. Asahikawa Soy-sauce ramen ranks atop one of Hokkaido’s top 3 ramen choices.
Aoba’s unique recipes use no seasoning, but a blend of 12 natural ingredients derived from two soup bases. One of which is “Yama-no-Soup” or “Soup of Blessing from Mountains” that comprise of pork bone and chicken bone; and the other “Umi-no-Soup” or “Soup of Blessing from Ocean” cooked from Hokkaido kelp, dried bonito, dried small sardines, and various vegetables. A definite must-try is the ever popular Shio (“Salt flavored”) Ramen. Aoba is especially popular with those who enjoy light, clearer ramen broth. Over the years, the establishment has hailed an impressive patronage including local celebrities, diplomats and even members of the royal family.

LUMIX DMC-LX3

Features:

• High-Sensitivity 1/1.63-inch CCD 10.1 Megapixels and Venus Engine IV up to ISO3200 at Full Resolution
• 24mm Wide Angle f/2.0 LEICA DC VARIO-SUMMICRON Lens with 2.5x Optical Zoom
• Full Manual Operation
• HD Motion Images and HD Output
• 3.0-inch (460,000-dot) 3:2 Ratio Intelligent LCD
• Intelligent Auto Mode with AF Tracking

High-Sensitivity 1/1.63-inch CCD 10.1 Megapixels and Venus Engine IV up to ISO3200 at Full Resolution

With the DMC-LX3, you can take high quality pictures, because it boasts to have exceptional low light performance thanks to the new electrical circuitry and high sensitivity CCD. With the combined efforts from the new high sensitivity CCD and Venus Engine Ⅳ,the DMC-LX3 has managed to achieve a performance of 3dB gain in S/N ratio while keeping high detail resolution at high ISO sensitivities.

24mm Wide Angle f/2.0 LEICA DC VARIO-SUMMICRON Lens with 2.5x Optical Zoom

The f/2.0-f/2.8 bright Leica DC VARIO-SUMMICRON Lens guarantees premium quality with minimal distortion and edge-to-edge sharpness. Even with the 24mm wide angle,the DMC-LX3 displays less distortion than competitor models thanks to Leica DC lens.

Full Manual Operation

The joystick gives the DMC-LX3 its intuitive and highly precise, full manual operation. Simply move the joystick vertically or horizontally to adjust the exposure and to adjust the focus during Manual focus. The joystick can be easily operated by the thumb while holding the camera to prevent any interruption to your shooting rhythm. This lets you smoothly optimize the settings at the exact moment you finish framing the shot, whether you are capturing the proud stance of a single magnificent flower, the gentle flow of a stream, or a bird taking flight.

HD Motion Images and HD Output

The DMC-LX3 can record motion images in high-definition (1,280 x 720 pixels at 30 fps). The DMC-LX3 also supports the HD Output function (1080i output). Simply connect the camera to an HDTV with an optional HD component cable DMW-HDC2, and you can easily view HD Photos on any HDTV. HD Output makes it possible to enjoy both HD motion images and slideshows of your LUMIX still images, complete with music.

3.0-inch (460,000-dot) 3:2 Ratio Intelligent LCD

The DMC-LX3 features a new super high resolution (460k) 3:2 Intelligent LCD screen for easy framing in this aspect. Intelligent LCD function allows you to view images or compose your shots from many angles. Under bright sunlight, the Auto Power LCD function increases the backlight brightness in nine steps according to the ambient light intensity. In dimly lit locations, it adjusts the frame rate of live images in two steps according to the ambient darkness.

Intelligent Auto Mode with AF Tracking

The iA (Intelligent Auto) mode includes MEGA O.I.S. to detect hand-shake, Intelligent ISO Control to detect subject movement, Face Detection to detect faces in the frame, Intelligent Scene Selector to detect scene conditions, Light Detection to detect the brightness level and - new to the DMC-LX3 - AF Tracking to continually track a moving subject and keep it in focus. These six functions work automatically and simultaneously in iA Mode to optimize your settings, making it easier than ever to take beautiful photos every time.

Reading...

Since last week I have been reading a book... Heehee when I told Mr Poh, he is so surprised and give me that kind of look, in his mind must be wondering, Reading a book???!! Not like you!!LOL!
The contents are very interesting, company history of 130 years , since the foundation of the former company. It has been translated with the desire that the staff will take the opportunity to look back on how the company's raison d' etre and the mode of business operations have evolved in tandem, both in its former and new guises and, looking to the future, consider what sort of company, our company needs to be to take on new challenges and create new values.

Will update again after I finished it. Now half way thru.

RTP and my Mini Project E

Has completed in on 30-Jan after came back from Bintan Trip. Worked thru the nite so that I could finish them before I go to the RTP Training, 1-Feb to 4-Feb, and RTP Post Program on 5-Feb. Before going to the RTP Program, there are 2 homeworks to do. But I only managed to do one case study and the other is pre-reading assignment which I din do it. Hahahaha

Day 1
17:30 Ice Breaking Session
19:00 Welcome Reception

Day 2
8:00 Breakfast
8:30 Welcome & Opening Session
8:45 Mitsui's History Video
9:15 APU Human Resources – MVV
10:15 Tea Break
10:30 APU Corp. Strategy & Planning – Corporate Overview, Management Outlook etc.
11:30 APU Human Resources – Overview of HR Strategies
12:30 Lunch
13:30 Legal & Compliance (Part 1) - Introduction of Compliance/Contract Law, etc
15:15 Tea Break
15:30 Legal & Compliance (Part 2) (continue)
16:45 Trading Case Study - Group Discussion / Preparation
19:00 Dinner
20:00 Trading Case Study - Group Discussion / Preparation (continue)

Day 3
8:00 Breakfast
9:00 Introduction
9:10 Trading Case Study : Group (A-D) Presentation
12:15 Trading Case Study: Wrap-Up
12:30 Lunch
13:30 Introduction to Investment - Part 1
17:00 Networking Dinner

Day 4
8:00 Breakfast
9:00 Introduction
9:10 Introduction to Investment - Part 2
12:00 Lunch
13:00 Introduction to Investment - Part 2 (continue)
16:00 Wrap-Up & Evaluation
16:30 Group Photo, Certificate & Closing
18:00 Reception Dinner

Day 5 (1st and 2nd Chemicals Division)
9:30 Leave Hotel
10:00 MPS (Mitsui Phenols Singapore) Plant Tour
11:00 Leave MPS 12:00 Lunch Bento
13:00 Opening Speech by DOO(s)
13:15 RTP Participants comments/proposals on RTP Program
13:45 Chem-1/2 Division DOO's brief presentation
14:15 Discussion on specified issue/theme
14:50 Closing remarks
15:00 Dismiss

The training is very fun! Get to know many friends from other regional offices. Now has come back to work, been very busy these few days cos din step into office last week. Many stuffs to clear!!! *Sad* (Still clearing)

CNY

Wow... long weekend has passed. Every year, the few days before CNY until the 2nd day of CNY I will always feel soooo tired. Cos before CNY, got to rush for spring cleaning, buy new clothings, eat reunion dinner, buy CNY goodies etc. This year I bot the Mr Muscle to try for the toilet tiles. Not bad!! No need to scrub them hahahahah.

Day 1 of the CNY, I went to watch the chinese movie, All's Well End's Well 2009. Not bad the show soooo funny!! I wanted to watch "The Wedding Game" but I don't know whether I have the time. Sigh. Going to RTP training soon...has to do some homeworks before attending the training. But until now I only started the case study. LOL!

But these few days I am doing a couple for my gf. Actually wanted to give it to her before her wedding... due to time constraint I din. Hope I can complete tonite and give her a surprise tomorrow.

Someone....

Heehee someone added my comment and said that it already 2009, it super long time I din blog. LOL! Very sorry! Cos beg last month was busy with works as I need to complete them before I leave for my holiday. Then after came back from the trip, I was so busy clearing my works and charge up myself due to lack of sleep. My office was closed from 30th Dec to 4th Jan and supposed to be more rest days for me but I had to come back to clear my work on 30th and 31st Dec.

Finally I have passed all my xmas gifts to my friends! I forgotten to snap them after I wrapping them. LOL!