Otaku House – Cosplay

Cosplay (costume-play) is a sub-culture which first caught fire in Japan where cosplayers dress up as their favourite character. This performance art sub-culture started to spread worldwide and in recent years, cosplaying in Singapore has gained immense popularity as more and more people are aware of the activity. This Cosplay feature has been brought to you by Otaku House, the leading cosplay retail chain in Singapore.

http://www.singaporevr.com/vrs/otakuhouse/

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Happy New Year: Ieatishootipost's New Year's resolution.....

Goducate's Founder Dr Paul Choo featured as Asians of the Year

It has been a milestone year for ieatishootipost in terms to our commitment to help the less fortunate.  This year we managed to hit our target of raising $100k for Goducate's work in Sandakan.  Thanks very much to everyone here for your support and also to MHC Asia for their tremendous support in matching our contributions dollar for dollar.

As we look to 2012, I would like to pledge our continued support for Goducate's work.  Dr Paul Choo has told me that next year, we will be participating in their work in Medan to help farmers grow better coffee beans!  Now, that would be very interesting, especially for coffee lovers!  We will be making trips to Medan to see how a bit of education can help farmers increase their quality and quantity of their coffee crops!  Aside from that, I was told that Medan is also a great place for food, which is of course, a very nice bonus.

So I wish you all a very Happy 2012 and look forward to your continued support for our fund raising events!

Read about our involvement with Goducate here.

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ALMOST THERE

Put your best forward!

We are almost there. We can just about put aside our 2011 journals and calendars to what has been a rather disappointing year. It began with lots of excitement and hope but for many, 2011 turned out to be a wet blanket.

Personally for me, 2011 happened to be a transitional year. Getting adjusted to the kids being more independent, which brought its ups and downs. Work wise it has been okay I suppose. Not as crazy as 2010 but then again, that was what I was hoping for, so in some ways, it worked out just fine.

My one achievement is that I managed to keep to my resolution of a blog post a day! Cheers me guys! I'm going to do my best to keep it up but I have to say all your emails and encouragement has kept me going.

I suppose I can hail 2011 as a good year healthwise since there has not been too much to report. A good thing mind you. I hope 2012 is an equally good year if not a better one healthwise for me and my family and of course to all of you.

Sex wise, I know 2010 was a better year but 2012 is looking full of prospects which I hope to follow up on. Spare a moment for the less fortunate amongst us and of course be kind to all creatures big and small. Let's celebrate life in 2012!

If you are out to paint the town red, make sure you put your best foot forward and make your mark, without getting into trouble.My most sincere wishes for a super 2012.

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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AIN'T NOTHING LIKE THE REAL THING

I've had numerous emails from guys about one concern. In response to several of my dildo reviews, many have expressed their concern that their tools may soon be obsolete. It's a real and genuine concern I suppose since lots of effort and research have gone into designing the perfect dildo.

While I do enjoy my toys and am impressed by some of them which are beyond expectation in terms of performance, at the end of the day, they are still inanimate. Let me assure many of you that if you go the extra mile for your woman, she will definitely be willing to put her toys aside until the point you don't pay as much attention to her needs.

I will never enjoy a dildo as much as the real thing for several reasons. The feel of it is one. You can duplicate how it looks and even use top-grade materials to mimic and mold a real dick but as much as they have tried, it still falls short, trust me. It's really a novelty at most.

The feel of a real dick growing in your hands or mouth is second to none. For a woman, it does lots for her sexual ego. Yes, we too have it. The sense of being able to get a man hard and off is something many of us women enjoy. Nothing makes us feel like a woman as much as that.

Then there is the throbbing nature of a real dick that a dildo cannot duplicate. Vibrators give an exaggerated effect and although we enjoy it, it is not as good as having a throbbing dick in you. Even the length and girths of some dildos, though exagerrated by and large, will only stretch your insides. A skillful enough guy, even with an average sized dick will know that a woman's most sensitive areas sit not far from a woman's vaginal openings.

No doubt some women enjoy size, I am going out on a limb here by saying that most prefer if a guy hits her right spots with the tool that he has. We are more focused in getting off at the end of the night as compared to seeing how big a guy's tool is. Size again is a novelty to some extent. It cannot and will not replace skill by any measure.

Truth be told, I've had my fair share of nine-inchers but only one really stuck with me, and that because he knew how to use his head to tiltillate the spot that mattered for me. He didn't even have to use his full length to get me off.

Lastly, while they already have ejaculating dildos out there, it's never the same as feeling and watching how a guy gets all hot and heady before he squirts his load. Warm and sticky and tasty. How do you duplicate that?

So while I do seem to enjoy my dildos, my reviews are made in comparison amongst the other dildos I have used, not real dicks. Rest assured guys, there ain't nothing like the real thing, unless you really such big time like one of my exs. He was already so small and to fuck like he did was really a slap in the face for my blossoming sexuality back then.

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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BUSTED WITH SOUND

Thanks Georgie for this cartoon. I'm glad to know that your almost-similar experiences unfolded in an office with very open-minded colleagues. Well thank God for headphones!

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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RAGING HARD-ON

This baby really rocks! If you want a dildo that does the job and you are not a fan of battery-operated toys, this one I received from Adam & Eve will punch in a good session for you. There is about 7 inches to insert and its not flimsy so you will get a good ride from this dildo too. 


Because it's made of high-grade rubber, the surface is smooth and all you really need is a little lube and you're good to go. What I especially find thrilling about the Raging Hardon 7Balsy Cock are its veins. You can really feel them tickle your insides. 


I wish though, it was thicker than its 1 3/4" but thanks to the veins, it didn't really matter. If you like it softer, then don't go with this one. It's really designed for those who want a hard and sturdy bang. Having said that, its rigidity is a plus when it comes to anal penetration. Again, no problems inserting it.

Here is the MS Verdict on the Raging Hardon 7Balsy Cock


Delivery: 3.5 out of 5 (arrived in 11 days in Singapore, could be quicker)

Packaging: 4 out of 5 (hard plastic pack)

Design: 4 out of 5 (great to feel and look at)

Function: 4.5 out of 5 (super for both vaginal and anal penetration but not for novices)

Total MS Score: 16 out of 20 (VERY GOOD) 

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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Fragrance Berkshire Pork Bak Kwa: Bak Kwa Factory Tour

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Berkshire Pork (Kurobuta) Bak Kwa

I have always wondered how Bak Kwa is made.  So when Fragrance invited me to write about their newly launched Berkshire (aka Kurobuta) Pork Bak Kwa, I jumped on the opportunity to do a factory tour to see how raw pork is transformed into the tasty slivers of BBQ meat.

When I first heard of the Berkshire Pork Bak Kwa, my first reaction was one of skepticism.  Yes, you can tell the difference between Kurobuta (Berkshire) and normal pork when you are eating it as shabu shabu, but can you actually tell the difference when it is marinated and made into Bak Kwa?

The process of making Berkshire Pork Bak Kwa starts with the procurement of US Berkshire Pork hams (hind legs).  According to Fragrance, they procure their Berkshire Pork from Heritage Pork International, a company that prides itself in breeding 100% purebred Berkshire pigs.  With the growing demand for Kurobuta pork that is fueled by the increasing popularity of Japanese cuisine worldwide, some ranches are cross breeding the Berkshire with other fast growing breeds to shorten the time to slaughter.  However, in order to get that superior intramuscular fat found that is prized by the Japanese, there can be no short cuts.  As a result, a number of ranches like Heritage International have formed associations to safeguard the purity of Berkshire pigs.  Although they are not certified as organic pork, the pigs are bred free range with no hormones used at any stage of its growth.

The pork paste is first shaped with a stencil and spatula

You probably know that Bak Kwa in general comes either in a sliced form where the meat fibres are still quite evident, and in a minced form which is easier to eat but lacks the satisfying chew of the sliced form.  The Bak Kwa at Fragrance is somewhere in between.  Instead of mincing the pork in a grinder, the pork is diced into small cubes.  This ensures that the meat still retains some of its structure and is important for its juiciness by preserving the fabric of the intramuscular fat between the muscle layers.  To dice the meat, it is basically put through the meat slicer three times.  Once to make wide slices, the 2nd time to make strips, then the 3rd to make cubes.

The meat is then seasoned with their secret blend of 18 herbs.  This again is surprising as my understanding was that the taste of Bak Kwa comes essentially from sugar and fish sauce.  However the experts at Fragrance tell me that the main function of the herbs is to act as a natural preservative.  As such, the company's policy is to make a product with all natural ingredients rather than to resort to chemicals to increase its shelf life.  The herbs, I am told, also keeps the Bak Kwa soft and tender even after a few days and is one of the hallmarks of their Bak Kwa.



The seasoned pork is then spread thin onto a rattan mesh using a spatula and a stencil to give it a pig shape. They are still using rattan, which is the traditional way to oven dry the Bak Kwa.  They did try switching to stainless steel at one stage as it was easier for maintenance. However, they reverted back to rattan when they discovered that the rattan mesh actually gave the Bak Kwa an extra dimension of flavour!



The rattan mesh is then transferred into their oven to be baked at low temperature for one and a half hours.  This dries the pork and cooks it at the same time.  Although the commercial oven is heated by gas, a trough of charcoal is also introduced into the oven in order to give the pork a smokey flavour.



After the baking process, the pork is bright red and ready to be grilled. The grilling process turns the Bak Kwa into its familiar red colour with charred edges and caramelizes some of the sugars on the meat.  They are then cooled and individually packed.



So, now that you know how Bak Kwa is made, we still need to answer the question as to whether Berkshire Pork Bak Kwa tastes different to the normal pork.

Although the marinade and the manufacturing process is the same, the use of different meats actually does change the flavour and texture profile of the end product.  This is quite evident when I sampled their Turkey and Crocodile Bak Kwa.  These meats are more lean and so the end product tends to be a little chewier and less juicy.   I then blind tested the normal Coin Bak Kwa to Berkshire Bak Kwa on my kids on multiple occasions and they managed to pick the Berkshire Bak Kwa every time.  The biggest difference is in the texture of the pork.  Being more marbled, the Berkshire Bak Kwa tends to be more tender and juicy than the traditional pork variety.  In terms of the taste, there is a slight difference, but not as stark as with the texture. My 9 year old daughter insists that is is just more tasty. (She doesn't know anything about Kurobuta).  The fact that the pigs are free range and hormone free will also appeal to many who are looking for a healthier product.



The Berkshire Pork Bak Kwa comes individually packed for freshness and is now available at Fragrance stores at $60 per kg.  Their pork Bak Kwa is selling for $48 per kg.  For more information, please check their website:  www.fragrance.com.sg

This blog post has been sponsored by Frangrance

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GOVERNMENT JOB

A guy goes to interview for a Government job. The interviewer asks him, "Are you a veteran?"

The guy says, "Why yes, in fact, I served two tours in Vietnam."

"Good," says the interviewer, "That counts in your favor. Do you have
any service-related disabilities?"

The guy says, "In fact I am 100% disabled. During a battle, an explosion
removed my private parts so they declared me disabled, it doesn't affect my ability to work, though."

"Sorry to hear about the damage, but I have some good news for you, I can hire you right now! Our working hours are 8 to 4. Come on in about 10, and we'll get you
started."

The guy says, "If working hours are from 8 to 4, why do you want me to
come at 10?"

" Well, here at the government, we don't do anything but sit around and
scratch our balls for the first two hours. No point of your coming in for that
!"

MS: Thanks James Bond for this contribution. Merry Xmas and have a fun time with the missus.

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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God gives and God takes away

This Christmas, three of my friends encountered very different life-changing experiences.

First, just before Christmas Day, I was elated to hear that a close friend of mine was going to become a mother. My longstanding prayers for blessings have become that of thanksgiving, and now I can only ask for the pregnancy to be uneventful, and for a happy and healthy child to be born.

Second, on Christmas afternoon, I witnessed a friend’s baptism. I was delighted to hear that she had accepted Christ, and humbled that I had played a part in her journey.

The last piece of news, at the tail end of Christmas day, was sobering. Another friend’s father had passed away. The only consolation I could think of was that he would no longer be suffering. But it is still hard to accept.

Taking some time for reflection, I started to see a linkage between three seemingly unrelated events happening during this time.

For those who believe in God, it is a stunning reminder of how He can easily bless some of us who keep on persevering and seeking - yet, on other occasions, leave a void in the lives of others who have also been struggling on bravely.

There is no human way we can comprehend it all. All I can tell myself is that He has a plan for each one of us, and even though some of us cannot accept what seems like cruel fate, there is a higher purpose that has yet to be realised.

My thoughts are with many of you, my friends, as we move into the new year. Have a happy and spiritually healthy 2012.

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A CHRISTMAS ORGY

A reader sent me this link which I thought would be appropriate since it is Christmas. A long but very interesting read.

I was involved in such a gathering many years back with several couples and singles. It was well-planned and there was more than enough booze to quench the thirst of a small army. Finger foods was all they served but it was enough considering the type of activities we would be getting involved in. You don't want to be too full to move from one to the next.

It wasn't exactly on Christmas day. If I recall correct, it was on December 28, which fell on the birthday of a friend of ours. Neither was it as big. There were only 9 women and 13 men who attended the orgy at the home of an expatriate couple. It was a house which was walled up and with no high-rise buildings around the area.

If you are familiar with Singapore, think the tree-lined road of Mt Pleasant Road. Unlike most of Singapore, you could scream your lungs out at one of those houses and yet not illicit any attention from your neighbours. Ironically, it was also a stone's throw away from the Police Academy.

It was one of the most pleasant experiences because unlike what people envisage, this was an orgy with class. Everyone was well-behaved and the rules of play were respectfully observed. The only bummer of the night was that the jacuzzi failed to work for some reason.

I won't go into details but let the records show that moi was the only woman who consumed every single guy, with some space to squeeze in a few girls in between! Sadly, no awards were given out for the night. I'll probably include the details sometime in the future but for now, enjoy the story link. 

Missus Singapore out!

PS: In case you were wondering, we didn't have video cams then but we did have lots of rubber to go around.

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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MERRY CHRISTMAS!

Merry Christmas to all of you wonderful visitors and fans. I really appreciate you following me and posting all the comments or sending me all the interesting images, jokes, stories and confessions. Do keep them coming.

Here's hoping you have a blessed Christmas and even if you don't observe the yuletide, have a wonderful holiday.

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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VIDEO OF THE WEEK

Give a Handjob this Christmas to someone you love. Or what the hell, you don't need to love him. Thanks Doreen, from Miami for this clip. Happy Boxing Day!

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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Have A Spanking Good Christmas!

The time has come once again....a time of giving (and receiving) and a time that's cause for cheer.  So to each and every one of you...Spankalot wishes you a Spankingly and Spanktastic Christmas...

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PERFECT WRAPPER

I just finished wrapping my presents and remembered that I had this image sent to me by an anoymous sender. Really would make the perfect wrapping paper for a naughty gift to your special someone.

I remember a Christmas party in 2000 when one of my girlfriends actually printed out sheets of paper to wrap presents for some of her closest friends. She replicated a nice muscular picture of a strappy young Santa with his customary hat, who had nothing else on! Oh, and he did have a nice big package! We called it the pecker wrapper!

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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VIDEO OF THE WEEK

I'm sure many of you will have Office Christmas Parties! So if you intend on getting a little naughty with a colleague, just remember what can happen. With cameras so accessible and handy, you have to think twice about your indiscretions or they may just turn on on You Tube!

Have a great week ahead and don't wait until the last minute to do your shopping. It's crazy out there!

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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X'MAS TEMPS

Thanks Choppernsd for this cartoon. I hope you guys are not working on Xmas, other than enjoying your office party festivities. But it does make you think about opportunities, doesn't it.

Then again, all my Xmas parties tend to be wild. I wouldn't have it any other way.

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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The ieat AGM: Crab Fest 2 report

Photos by OMark and Cactuskit

We came, we ate and probably depleted the ocean of 1 tonne of crabs. Well, at least a few hundred kilos.

Many thanks to all our readers who turned up for Crab Fest 2 last Friday! It was a blast as we had over 200 crabbers fulfilling their annual crab quota. I am sure no one left with a crustacean deficit!

The Crabs were all amazing, but the one that still stood out for me was the Alaskan King Crab steamed with egg white which really highlighted the natural sweetness of the crab. ($148 per kg). Coming in a close second is the Boston Maine Lobster in superior stock. ($98 per kg). The Man Tou with the Golden Sauce Crabs is still my pick for most addictive sauce!

It's been another great year for the blog! My book "The End of Char Kway Teow" won 3rd place at the Popular Reader's Choice awards and we managed to release the ieat hawker iphone app! We also managed to hit our target of raising $100K for Goducate to build Schools in Sandkan!  Praise God for His bountiful blessings!

All these things would not have happen without the support of our kakis and readers of the blog, so I would like to thank all of you for your support! Special thanks also to Soundman, Holydrummer, Mark and Cactuskit for helping with Crab Fest 2!


For those who missed out on Crab Fest, I had tried to get Chin Huat to offer our readers the same menu but it is not possible due to seasonality of the crabs.  However, they will offer a special discount for our readers for Boston Maine Lobster ($68 instead of $98) and Dungeness Crabs ($48 instead of $58).  Just make your reservation and mention Crab Fest.  Call Amy 67787198, 67757348 to book. Offer valid till 21 January.

Chin Huat Live Seafood Restaurant (11.30am - 2.30pm, 5.00pm - 10.30pm)
Blk 105 Clementi St 12,
#01-30, Singapore 120105 (Sunset Way)
Tel: 6775 7348

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SMRT Circle Line Makan Session at Buona Vista: Spice Peranakan Restaurant

The opening of the Circle Line has made many great eateries more accessible.  This time round, I brought a group of foodies to one of my favourite Peranakan Restaurant, Spice Peranakan which is conveniently located in the Biopolis which is a short walk from Buona Vista station.  I have blogged about them previously when they were still at their old location at Bukit Timah Shopping Centre.  They have since relocated to the Biopolis and are now opened throughout the day which makes it very convenient to get your Nonya fix!

Getting to Buona Vista MRT for those staying in the north is also much faster with the Circle Line; it used to take 31 mins from Bishan to Buona Vista using the NSL and EWL but with the Circle Line, it took only 16 mins!



My usual must order dish is the Ayam Goreng with Tempra, but on this occasion I found another dish that I can highly recommend.  Ikan Tamban (Sardines) is in season currently and these small little fish are very tasty.  At Spice Peranakan, they managed to deep fry them till they are super crisp and can be eaten whole, stomach, bones and all.  They serve it together with their superb Tempra which is onions which have been slow cooked till they are almost like a jam.  Quite addictive and also great if you need extra calcium since you are eating lots of bones!

There are lots of great food around the Buona Vista MRT Station.  Just across the road on the other side is Ghim Moh Market, home to one of the longest Char Kway Teow queues in Singapore. If you get there in the mornings, there is a perpetual queue of Char Kway Teow addicts getting their fix.

If you are looking for something a little lighter, then just across from the Char Kway Teow man is an excellent Indian stall called Heaven's Curry which sells freshly made appam.  This dish is getting quite difficult to find nowadays and the appam at this stall is particularly fluffy, moist and slightly tangy from the fermentation of the fresh milk.  Eaten with sugar and shredded coconut, it is one of the best breakfasts you can get.

Then over the other side, there is the famous Chwee Kway man who has been selling Chwee Kway since his teens.  There is also a long queue for his handcrafted Chwee Kway.  The topping here is different as it is savoury rather than sweet and he doesn't hide the fact that he still uses lard to cook his Chye Poh.

For more stuff to eat around the area, please check out my list of stalls at Ghim Moh Food Centre.

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You Huak Restaurant: White Bee Hoon!

White Bee Hoon $12

This Cze Char place is famous for the White Bee Hoon!  White Bee Hoon?  Never heard of White Bee Hoon?  Well, I don't blame you, because it isn't quite a recognized Singapore dish yet.  I was told that there are several places in town that serves White Bee Hoon, but this one is by far the most famous.  When I was doing my reservist in Nee Soon Camp, I heard so many recommendations for this White Bee Hoon, that we organized a troop movement to recce it out.  Unfortunately, our first experience was a little disappointing and my reputation as a foodie took quite a beating amongst my fellow officers.

But the White Bee Hoon continues to hound me as I was searching for new places up North to fill my ieat Hawker App.  I just couldn't reconcile my experience with the fact that all their fans are willing to wait at least half an hour to an hour for their White Bee Hoon fix.  So, a 2nd visit was in order.

This time round, the White Bee Hoon was much better.  But I think that in order to fully appreciate it, you need to have correct some preconceived ideas.  If you think of this dish like a Fried Hor Fun, then you will be disappointed because the Bee Hoon is not fried till it has that Wok Hei flavour before being simmered in the stock.  Instead, if you think of it as a dry XO Bee Hoon, then you might start to appreciate it.

Basically the Bee Hoon is simmered in a rich stock made from old mother hens and the dish as a whole is not heavy on the palate.  It's more like a pasta really.  My initial reaction was still that it tasted a little bland, but the dish really does grow on you.  4/5 

Stir Fried Fish Head with Bittergourd $13

What the kakis were really impressed with was the Stir Fried Fish Head with Bittergourd.  This dish, like the White Bee Hoon, is a creation of the lady boss.  The secret lies an an aromatic chilli paste with has the perfect balance of savoury, spicy, sweetness and tang which is quite addictive.  We all gave it three thumbs up!  4.5/5


Ngor Hiang $10

The Ngor Hiang is another dish that is highly recommended by fans.  It's good but I find that there are lots of other Cze Chars that also make good Ngor Hiang, so it is not easy to say how this one stands out.  One point of difference is that they use a fair amount of fish paste in the Ngor Hiang, so the texture tends to be a little finer than those made purely from minced pork and prawns.  Still worth ordering if you like Ngor Hiang.  4.25/5


Chicken Wings $12

We were recommended the chicken wings by the waitress who took our order.  She told us that they are more like the Malaysian Style chicken wings.  It's alright but I wouldn't order them again as they were a little dry and there was nothing special about the marinade.  3.5/5


Leatherjacket with black bean sauce $12

The good thing about You Huak is that the Lao Ban Niang is pretty much in charge of the kitchen.  So the dishes are a little more unique like the aforesaid White Bee Hoon and Fish Head with Bittergourd.  Another dish they is quite good here is the leatherjacket in black bean sauce.  Being Teochew, the fish is always fresh, so the meat is nice and delicate.  The black bean sauce is a tad on the salty side, but goes very well with rice.  4/5

Conclusion

I think this is one of the few places up North that is worth traveling for!  I must admit that I am not completely sold on the White Bee Hoon, but that is my opinion against hordes of loyal followers of the eatery.  The sliced Fish Head with Bittergourd is a must try though and overall, its a great Cze Char experience.

You Huak Restaurant
22 Jalan Tampang
(Opp Sembawang Shopping Centre)
Singapore 758966
98434699
11.30am to 10.30pm
Closed on Wed

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