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Celebrating 30 Years of Starbucks SG: Hunting Down 8 Iconic Store Stamps in 2 Weeks

Whether you’re team YouTube or team Blog, I’ve got you covered! Moving forward, I’ll be pairing my video uploads with extra-detailed blog posts so you get the full scoop every time. In honor of Starbucks’ 30th Anniversary in Singapore (opened in 14.12.1996) , they released exclusive store stamps across 8 iconic outlets . I set out on a two-week mission to collect every single one. And it turned out to be equal parts of café exploration and endurance test; braving the intense tropical heat of Singapore and racking up serious steps as part of my daily exercise, just to reach outlets like Gardens by the Bay! But discovering new stores and filling up my journal made every step worth it. Here’s how the whole quest went down! Grab a journal card at any of the 8 iconic stores and get started! #1 Stop - Chinatown My stamp hunt officially kicked off at the 37 Smith Street outlet in Chinatown, the most convenient starting point for me since it’s just one stop train ride from my office during m...
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[RECIPE] Steamed Fish Fillet



[RECIPE PERFECT FOR 2]

I'm one that goes for discounts and offers in the supermarkets and every time I go Giant, I will look into the freezers for such deals. Frozen fish fillets always have great offers so how not to grab them home? Nowadays, seafood and fish are quite expensive (so are poultry) at wet markets so the cheaper option will be frozen ones (okay not all are cheap but keep your eyes open and you will find the best deal). And can be kept longer in the freezer if you don't cook often like us (we are weekend homecook). Whether it is meant for deep fry, bake or steam, the ingredients that we get for ourselves will always serve us in their very best way. 

Ingredients:

3 slices of fish fillet, slice into half

Preferred amount of salt, pepper and sesame oil 
(for seasoning, leave the seasoned fillet in the fridge for at least an hour or more before steaming)

Spring onions, chopped
(for garnishing)

Sauce:

Preferred amount of: soya bean paste, minced garlic, sugar, oyster sauce, chilli paste, chicken broth and mix well together. Do a taste test before adding more, if needed.

Method:

1. Turn on the heat and boil a suitable amount of water in the pot. Once the water is boiled, put in the seasoned fillets and steam for 10 mins. 

2. After 10 mins, bring out the plate and pour away the excess water from the steaming. Do not turn off the heat. Pour the sauce over the fillets and bring to steam for another 2-3 mins. 

3. Turn off the heat and garnish with spring onions.
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