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I still go Orchard often cos nearby. But really nothing except some decent makan

i know. just inspiration on how to workout smarter

Even worse - go Far East Plaza :s

If you want, moi create a dead man's trigger online, you do a cover of this and upload to the server, click on it everyday or it will send straight to every government email and media outlet after 2359. I only scare you forget to do it one day and end up in changi chalet. Though that will solve the problem too.

@noobmaster 😆😆😆

You purposely say cos it’s Sunday and Orchard filled with fat sweaty pinay armpits?

Currently reading this : Why our minds wander by Arnaud Delorme. Book is available in NLB. Call number 153.733 Del

Which part and what good stuff?

Not my fault look like mah.

@noobmaster Today go your stomping grounds near Orchard for 1hr foot/shoulder massage. Went here after a long time - good stuff

don’t spoil mood please

Rip

First and last pic look like Chantalle

I will nu-nu-nu that ranger whole

@coffeenut @ManOfTheHour @Huat Zai @ExTreMisTxxx

@noobmaster You better move to this kimchi mama than the jippun shorty

@ManOfTheHour @noobmaster @classyNfabulous @CannotTahanLiao @canot_lidat_lah @ExTreMisTxxx @pigpigoink @coffeenut @chamfer 这球擦的有点大(虽然是硬挤出来的 )，就不贴在你的楼了。。

No big deal nnp oni...no raisins...

His 14-year-old daughter told him she was going to a birthday party with other girls her age. Then Stomper Eric saw a photo of his daughter and the other teens in a hotel room with at least seven guys. Bottles of alcohol were also spotted. "During the night, alcohol was consumed and vaping occurred in the room," said the Stomper. "As parents, we are deeply concerned and disappointed that such events were allowed at a Sentosa hotel, endangering the lives of our children and exposing them to substance and physical abuse." In response to a Stomp query, the police confirmed that a report was lodged and investigations are ongoing. The party was on April 20 at the Siloso Beach Resort. "My daughter went with a friend whose parents we knew," recounted the Stomper. "So we said OK. "The deal for all was to leave around midnight. Then my daughter requested if she could stay a couple more hours as a parent would fetch her with her friend by car and bring her back home. So far I didn’t have any reason to worry." At around 2am, the Stomper's daughter informed him that she and the other three girls wanted to sleep in the hotel. "I asked her to send me a picture of the group to be sure and when she made excuses not do so, I called the hotel to check on the room," said the father. "Siloso Beach Resort has a 'four guests max per room' policy which was not enforced that night. "I called my daughter to confront her about the fact they were seven or eight boys in the room. She told me that it was another room and only four girls were in the room she was in. She even passed her phone to her friend who confirmed it was only four girls." In the morning, the parent of the friend called the Stomper, who explained that the four girls were sleeping at the hotel. "The parent went to the hotel, opened the door, took a pic and called me," said the Stomper. "I asked her to bring my daughter back with her," said the Stomper, who contacted the hotel again. Siloso Beach Resort replied it was aware of the incident and was investigating. "We would like to clarify that we do not allow such parties in the rooms, and the guests inside room 607 did so without our knowledge or consent," added the hotel. "According to the staff who checked in on this guest of room 607, there were only three persons checking into the room at the time. As such, we did not have any reason to be suspicious or to disturb the guest's privacy. "We believe that the other guests entered the resort without proceeding to our reception or registering as guests. "After learning about the party and checking the room, our staff enforced the hotel policy, and required the extra guests (above the four allowed room occupants) to leave the premises." Siloso Beach Resort said its staff confirmed that the extra guests left the premises at around 3:15am. "However, we were later informed by one of the parents (of one of guests in 607) that the extra guests were still in the room in the morning. "As our entry points are locked or manned by security at night, this means that the extra guests illegally snuck back into our resort as trespassers, in order to return to the room." The Stomper shared a screenshot of hotel's reply. The Stomper said when he asked his daughter how the people snuck him, she replied: "They simply walked though the main hotel entrance which wasn’t locked. Nobody was attending the reception and no security guard was there." The father added: "We feel as parents it is our duty to inform the public who have teenage girls to beware of such illegal and dangerous activities happening on Sentosa island at the Siloso Beach Resort." When contacted by Stomp, a Sentosa Development Corporation (SDC) spokesperson said the safety of the guests is SDC's utmost priority and SDC is aware of the incident. "We understand that Siloso Beach Resort has reported this matter to the Singapore Police Force (SPF)," added the spokesperson. "SDC will continue to provide SPF with the necessary support and assistance required throughout their investigations. "Guests are advised to contact the Sentosa Rangers at 1800-RANGERS (7264377) if they notice anything suspicious happening on Sentosa or if they require any assistance on the island."

RIP, so young

You create a daily check-in service. Online. If don't checkin everyday with face recognition, or finger recognition - then the service send out alert emails to mata/relatives/family/closest contact/neighbour Might work out for ageing Sinkies

SINGAPORE - Up-and-coming chef Tariq Helou died unexpectedly on April 25. He was 29. The cause of his death is still unknown. The chef, who was of Japanese, Chinese and Lebanese parentage, owned Fleurette, an 18-seat restaurant in Rangoon Road he opened in 2020. His mother, Ms Catherine Yong, told The Straits Times that the restaurant will continue running. “I spoke to the staff, and they have agreed to continue for now,” she said. He was the oldest of her four children, with a younger brother and two sisters. Chef Helou started cooking at age three, scrambling eggs “without permission”, he told The Straits Times in 2020. He said then that he grew up watching his mother cook and would hang out at his Japanese grandmother’s home in Singapore. He went on to culinary school in Switzerland, and worked there as well as in France and in Japan. Back in Singapore, he ran a supper club before putting together a low six-figure sum from family and friends to start Fleurette. Right off the bat, diners took notice of his inventive, refined tasting menus. The food reflected his heritage and training, and this was how he described it: “It’s like a pie. The crust is French, the cream topping is Japanese and the filling is local.” In 2024, he was named Asia’s “most googled chef” by travel platform Explore Worldwide. Chef Helou garnered 1.62 million searches on Google in 2023 in the study, which looked at the number of Google searches for more than 1,700 chefs around the world from November 2022 to October 2023. In the world ranking, he was No. 7. British chefs Gordon Ramsay and Jamie Oliver took the No. 1 and No. 2 spots. Those in the food community were stunned by news of his death. A restaurant publicist who had just started working with Fleurette said: “I spoke to him a few days ago and everything was on track. I am so shocked. I cannot believe it.” Chef Willin Low, 52, said: “He was such a promising chef, and still so young. It would have been interesting to see how far he would go ultimately. I am very shocked and saddened.” French chef Julien Royer, 42, of three-Michelin-starred Odette at the National Gallery, dined at Fleurette and said he “loved it”. “The few times I met Tariq at Odette or Fleurette, or elsewhere, he was always extremely kind and humble, a hard-working and passionate individual,” he said. “May he rest in peace.” Chef Shaun Wong, 38, Fleurette’s sous chef, who has been in the business for more than a decade and worked at the restaurant for a year, said: “I have worked with many chefs, and he was one of the best. He treated us very well. I really enjoyed working with him, and if this had not happened, I could have spent the rest of my life working with him. “He was positive and optimistic, always believing that anything can be done.”

SINGAPORE – Recess time at Yusof Ishak Secondary School looks different from that of most other schools. Instead of buying food and drinks at manned stalls, students here form lines at automated meal dispensers stocked with pre-packed meals. With schools in Singapore facing difficulties in getting canteen stall vendors, some like Yusof Ishak Secondary are seeking alternatives. Students go online to pre-order their meals, which are prepared and packed by airline catering and logistics company Sats. They can choose from at least 11 options that cost between $2.10 and $3. Students simply tap their meal cards on the dispenser to collect their meals. The meal-dispensing kiosks have been in use since the school moved to its Punggol campus in 2022, replacing all but a noodle stall and a drinks stall. Automation means students’ time spent in queues is more than halved, compared with a regular canteen stall, a spokesman for Sats said. A school spokesman said this lets students spend more time connecting with friends during recess. A similar challenge in getting suitable canteen vendors saw Blangah Rise Primary School engage Sats to cater student meals in 2021. During recess, Sats staff dish out meals such as satay chicken with fried rice, mini French toast with buttered corn and vegetarian fishball noodles. Each meal, priced between $2.35 and $3, is prepared according to Health Promotion Board (HPB) guidelines on healthy eating, and menu options change every school term. Feedback from parents and pupils has been positive, and the school intends to continue with the service, a school spokesman said. Parent Eric Kuo said he knows exactly what his son, a Primary 3 pupil at the school, eats because of the pre-ordering and payment system. “I usually sit down with him, and we choose the meals from the menu together.” The boy looks forward to having his favourite dishes, added Mr Kuo, 44, who works in cyber security. Another parent, Ms Nur Daniella, said her son initially had difficulty adjusting to the food in Primary 1 as the meal options included vegetables, which he dislikes. Students from Blangah Rise Primary School can choose from a variety of pre-packed dishes from Sats. PHOTO: BLANGAH RISE PRIMARY SCHOOL “Now he is used to the meals provided,” said Ms Daniella, whose son is now in Primary 3. The 32-year-old administrative executive said she appreciates how the school invites parents to have a taste of the meals at the start of the year so that they know what is being served to their children. But she has mixed feelings about the arrangement. “With the set meals, we know what he is eating as the food is pre-ordered. But with a canteen, there will be more food choices available to him.” Sats said schools in newer estates such as Punggol and Jurong West are in talks to join the company’s pre-order meal service in 2025. Spectra Secondary School turned to catering by Select Group in 2023 to improve its students’ dietary habits. Food from the caterer’s central kitchen is plated and served by its staff, who also operate a snack bar with items such as bread rolls, burgers and fruit cups. The school has no manned food and drink stalls, but it has vending machines for snacks and drinks. Spectra principal Tan Teck Hock said: “By adopting this model, we have also gained a better understanding of our students’ eating habits to help us plan our menu.” The school works with the caterer to plan the menu, which follows HPB’s guidelines on healthy meals. Breakfast is priced at $2.50 a meal, while each lunch set costs $3.50. Students can pre-order their meals through Select Group’s online platform, or purchase them on-site using their e-wallets. Challenges in finding canteen vendors In November 2023, Holland-Bukit Timah GRC MP Edward Chia had asked in Parliament if the Ministry of Education was considering alternative models to provide healthy and affordable student meals. He said he had received feedback from Zhenghua residents and schools about the limited food options at some schools due to the challenges in getting vendors to run stalls at these schools. “It’s actually quite difficult for canteen vendors to operate because the rising cost of ingredients is hurting their margins. At the same time, they all want to continue to provide affordable meals for our children at our schools,” he told The Straits Times. He added that many stall operators are seniors who will eventually retire, and younger Singaporeans may not want to pursue careers as canteen stall vendors. An MOE spokesman said most schools currently have an “adequate” number of stalls to meet the needs of students. But from time to time, some schools may face challenges finding stallholders, for example when the vendors retire. There were 72 advertisements from 51 primary and secondary schools listed on MOE’s website for stallholders as at April 24. Ms Shawna Tan, 28, ran a stall at Woodgrove Primary School and Canberra Primary School in 2018. “I love to cook, and I like the school environment. However, in my experience, this is not somewhere to grow a career. You don’t see the money coming in.” While it cost only $10 a month to rent a canteen stall in schools, meal prices had to be capped at $2.50 to keep them affordable, she said. “I used to run a Western food stall and sold waffles, which the children loved. But the school said every dish I sold had to come with a serving of vegetables, which the kids would not eat. It was an extra cost for food that was eventually just thrown away,” she said. She paid $350 to get the Muis halal certification, and the cost of ingredients also made it challenging to earn a decent living. “I learnt that I needed to buy in bulk from wholesalers to keep operating costs low. But, I had nowhere to store and freeze the ingredients. Eventually, I gave it up,” said Ms Tan, who is now a full-time home-based caterer. Apart from pre-order meal services, MOE said schools may implement other solutions if they cannot find stallholders. It said schools may allow stallholders and their household members to operate up to three stalls at the same school or at another school. Mr Chia said he was glad that some schools are trying new models such as the pre-order meal service and that big catering companies like Sats are exploring this space. “As we try out new models, it’s very important to constantly seek feedback from students and parents. The whole idea of innovation is about design thinking, having a sense of user empathy and the experience of our students.”

i guess that me