Friday, 24 August 2012

The Official Launch of Joyoung Soymilk Maker

About 2 weeks ago I was invited to attend an official media launch for Joyoung Soymilk Maker (九阳豆浆机), the No.1 Soymilk Maker in the World which sells about 13 million sets per year. This easy to use soymilk maker is remarkable with only 2 simple steps such as add in soy beans and water, select the function and homemade soymilk will be ready in just 25 minutes. For your cleaning convenience, the soy milk maker also comes with an easy-wash function too.

As you can see from the above, Joyoung Soymilk Maker comes with a stunning, elegant design and its inner jug and grinder is also made stainless steel. And with the ultra fine technology, Joyoung Soymilk Maker breaks each soybean down into bits and particles which make it more nutrients and richer in taste and fragrance.

Above shows the two models; DJ13C-D08D(S) (S$268.00) on the left and DJ12C-A11D(S) (S$218.00) on the right which are available in Singapore retailing at Audio House, Best Denki, Gain City, Harvey Norman, Isetan, Mustafa, NTUC X-tra and etc. And with these two newer models of Joyoung Soymilk Maker – DJ13C-D08D(S) and DJ12C-A11D(S) it also boast new technologies that allow you to choose your own preference such as smoother, healthier or thicker soy milk.


Ms Lim, General Manager of Happiness (Pte) Ltd sharing the function of the soymilk maker which has over 200 patent rights during product development stage. According to her this amazing soymilk maker can used to make different types of recipes for everyone in the family such as:-

~ Rice gruel with fresh vegetables and meat for babies
~ Western style cream soup
~ Smoothies
~ Dessert
~ Homemade Jam
~ Flavoured Soymilk
~ Grains

Owner of Joyoung Soymilk Maker sharing their company profile with the media. Joyoung Co. Ltd was established in 1994 and it is now a modernised enterprise that specialises in Research and Development, manufacture and sale of kitchen appliances. Joyoung has 8 product lines containing over 200 models which include soymilk maker, blender, juice extractor, electric kettle, rice cooker, slow cooker and induction cooker.

And being the pioneer and leader of soymilk maker, the pioneer of juice extractor and blender commanding top 3 market share, Joyoung's products is available in Chinese and 30 other countries and regions including Japan, USA, Korea, Taiwan and Singapore.

During the official launch, Chef Anna Phua also shared 8 recipes which she had created using Joyoung Soymilk Maker where you could take look from the photos shown below.

Walnut Paste:- Although it is a bit dilute compared to the normal walnut paste dessert, but it still taste good and easy to prepare at home.

Look at the texture of the above Cantonese Style Chicken Porridge, can you believe it is cook using Joyoung soymilk maker? The texture is incredibly smooth and silky which makes a great baby and old folks food.

If you like western-style of Cream Soup, Joyoung soymilk maker can also complete your request in less than 30 minutes.

Base on chef Anna demo, making Strawberry Jam is such a breeze by using Joyoung soymilk maker.

Close to "Lao Ban Beancurd" texture and taste but Chef Anna used Horlic (malt) instead of creamer to enhance the taste.

Lastly I would like to thank to Brand Cellar Pte Ltd, Happiness (Pte) Ltd and Joyoung for the complimentary Soymilk Maker to media who attend their Official Launch.

I will be sharing some recipe(s) using this quick and easy Soymilk Maker soon over at my recipe blog. But meanwhile, you can preview what I have made using Joyoung soymilk maker over at my facebook page HERE.


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Tuesday, 21 August 2012

Wildlife Reserves Singapore (WRS) Food Trail 2012 - Singapore Night Safari

This was the last part of our "Wildlife Reserves Singapore (WRS) Food Trail 2012" where we get to go behind-scenes of the Ulu Ulu Restaurant kitchen tour together with Chef Low and as well enjoying a special spread prepared by him and his team.

For your information, Chef Low is also the man behind Wildlife Reserves Singapore’s unique dining as well as the culinary maestro behind award-winning dining experiences that include Jungle Breakfast with Wildlife at Singapore Zoo, Lunch with Parrots at Jurong Bird Park and Gourmet Safari Express at Night Safari.

After an interesting Lunch with Parrot and some exciting and birds shows, we were back at the Singapore Night Safari for our evening programme.   

Awaiting for us is Chef Kelvin Low who is professionally trained at Le Cordon Bleu and he has whipped up exquisite fare for local and international dignitaries, celebrities and royalty. These include Singapore's former president S.R. Nathan, Emeritus Senior Minister Goh Chok Tong, former foreign minister George Yeo, magician David Copperfield and even the Prince of Wales.

Some of the Open Kitchen Concept stalls in Ulu Ulu Restaurant

Chef Low showing us around the behind-scenes Kitchen Tour @ Ulu Ulu Restaurant

Different Food Stations in the Ulu Ulu Restaurant Kitchen.

Chef Low explaining to us about their new Pastry Kitchen where pastry chefs made their cakes and desserts.

For hygiene purpose they have a separated room for handing raw meat.



Some of the prepared the dishes that are ready to be served

Upon entering the dining area, most of us was shock and excited to see the beautiful arrangement and set up for that night's theme. Really appropriated their thoughts and warm hospitality. 

Our Menu For The Night

Surprised to see this olden days serving mug when our beverages arrived.

For starter we had Ulu Ulu Chicken Satay which was so delicious that everyone gave their positive feedback on both the satay and their peanut sauce. Most of us even finished the whole cup of peanuts sauce and asking for more top up. 

Next we had BBQ Chicken Wing which taste similar to those BBQ stalls in coffeshop or hawker center. The wings well glazed and tasty which makes it goes well with the spicy chicken-rice style chilli sauce.

Trio Meat Platter Chicken Rice served with 3 different kinds of Chicken such as Roasted, Soy Sauce and Steamed. Personally I felt that the texture and taste of the chicken could have being better.

Other than the impressive Ulu Ulu Chicken Satay that we all loved, this is another recommending dish to try if you are craving for some Indian cuisine. The Naan bread is good, not very oil bu yet crispy and tasty when dip with the mint sauce. Although the fish fillet might look dry but it was not, instead it was juicy and full of flavour from the spices used.

Although I am not a crab lover (because I find it trouble and messy to eat the crab meat from the shell) but I love to sink those deep-fried mantou (bun) into the chilli crab grave. Their Ulu Ulu Chili Crab was a bit to salty to my liking but with the accompanied crispy and fragrant mantou I guess it still score above average.

To end the dinner, we each had a glass of this Sea Coconut with Glass Jelly which was prefer for that warm evening.

At the end of the dinner, we actually planed to go for a short walk at the newly launched Wallaby Trail but it started to rain heavily just before we reached the area. So in the end our WRS Food Trail ended with the few of us being stranded in the rain. But after all we were still having fun and laughter running in the raining and I am sure the whole WRS Food Trail programmes would marked a wonderful memories in each of our life.


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Friday, 10 August 2012

Wildlife Reserves Singapore (WRS) Food Trail 2012 - Singapore Jurong Bird Park

Continue from my previous WRS (Wildlife Reserves Singapore) Food Trail 2012 post, here is the second part of the food trail journey where we headed over to the east side, Jurong Bird Park to have an interesting Lunch with Parrots.

The concept is quiet similar to the one we had for "Jungle Breakfast with Wildlife" at Ah Meng Restaurant mentioned in the previous post here.

"Lunch With Parrot" is an Asian-style  Buffet which starts from 12 noon to 2.00pm whereby the showtime is allocated at 1.00pm in order to let the guest enjoy their lunch before the show. Reservation or enquiry can be made by telephone call at (65) 6360 8560.

Although the lunch buffet does not have more varieties like breakfast we had over at Ah Meng Restaurant, but you still can find some local delight such as fried rice, fried noodles, fried chicken, prawns, curry, fresh fruits and etc along the buffet line.

Surprisingly their Laksa taste quiet good with a fragrant broth that is not too over powder with the coconut taste.

Yummy Cereal Prawns which is fried and coated with crispy aromatic cereal that makes you crave for 2nd or 3rd helping.

Fried Chicken (original) and Spicy Mexican Chicken

These are our lunch spread while enjoying the interesting Parrots performance. Overall the buffet items were quiet good based on the price and it do served with coffee/tea and dessert such as ice-cream too.

While enjoying our buffet lunch, we were also able to watch the 1.00pm Parrot Show which was  very entertaining especially for little kids. And for those who are keen, you could also be a volunteer and have fun performing together with the parrots.

Pikasso is the one and only Sulphur-Crested Cockatoo that paint and guests can also purchase one of Pikasso’s works while the proceeds of the sale will go to the conservation and upkeep of the birds in the Park.

Ippy is the Scarlet Macaw that loves to teach the audience how to keep fit by doing back flips and sit-ups

After lunch we walked over to the "Southeast Asian Birds Aviary" opposite Songbird Terrace where it has the largest collection consisting of 260 Southeast Asian species and showcasing 100 of the region’s most exotic and endangered birds.



The Birds N Buddies Show (11.00am and 3.00pm; daily) at the Pools Amphitheatre is one of highlight programme among visitors. In order to grab a good seat for a better view of the show, remember to be there at least 15 minutes earlier to avoid the crowds.



Little Audience enjoying her participation of the show.

After the 3.00pm show we went over to "Kings of the Skies Shows" (10.00am and 4.00pm) at Hawk Walk. Here we were able to see the most of the majestic birds such as eagles, hawks, falcons, vultures and owls in one arena.



One of the brave audience who had a close-up encounter with the magnificent falconry.



On that day, my boy also had a chance to have such a close encounter with the Owl.

After the Kings of the Skies Show, we walked over to the Breeding and Research Centre which was just next to it.

The Breeding and Research Centre (BRC) is where the incredible journey of life begins for some of the Park’s resident birds. And here we are able to go behind-the-scenes and get a first hand glimpse into the growth process of these birds.

In the Incubation Rooms, eggs are kept snug and warm in their special incubators which equipped with automatic egg turners to keep the temperature and humidity of each egg constant. At maximum capacity, each incubation room can hold up to 180 eggs of various species.

Next at the Nursery is the place where the hatched chicks are to be fed and looked after. The hatchlings are housed in brooders, a temperature and humidity-controlled environment in order to keep them safe and warm. And from the clear glass panel, you can also see how these adorable juveniles are fed by their “bird nannies”.


From the brooders, chicks move on to the Weaning Room when they are fully grown to help them acclimatise to the environment as well as get ready to join the rest of their family in the respective exhibits.

Photo credit:- Celes
Our WRS Food Trail 2012 day programme ended with a happy "nest and egg" photo taken outside the Breeding And Research Centre before we headed back to Night Safari (upcoming post) for the evening programme at Ulu Ulu Restaurant.

Till then have a great weekend ahead. Stay tune for the last post of our WRS Food Tail 2012 at Ulu Ulu Restaurant, Night Safari (updated on 21 Aug 2012).


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