6D Eyebrow Embroidery at Eagle Beauty!

Approximately 2 weeks ago, I had my experience on the World's First 6D Eyebrow Embroidery at Eagle Beauty. 

Around 5 years ago, I had my brows embroidered once and they have long been faded and it was a perfect time to do another embroidery and this time, with better and more advanced technology!

Some useful information about eyebrow embroidery before I share my detailed experience.

What is Eyebrow Embroidery ?

Eyebrow embroidery unlike eyebrow tattoos is semi-permanent and can last up to two years. By adding coloured pigment to the skin, this technique fills in empty spots on your brows to give them a full and flawless look. With a feathering technique, this procedure can produce a natural look since it uses pigments perfectly matched to your actual eyebrow colour.

The World’s 1st 6D Embroidery

A creation born out of Eagle’s 30-year experience in premium eyebrow embroidery, the 6D technique introduces more strokes to produce a much more natural looking end result. Apart from looking 100% natural, our 6D technique was also designed to be the most comfortable eye embroidery procedure, letting you feel beautiful, without feeling pain.

Here I am, at Eagle Beauty. This pic was taken before my 6D eyebrow embroidery session. Look at how light and insignificant my brows were! Now that i'm looking at it too, it actually looks quite unsightly and does nothing to frame and enhance my eyes at all!

Pardon the thick hairband. It was provided by Eagle Beauty to keep my bangs away.

Initial analysis. Using an eyebrow pencil, the beautician shaped my brows and filled it with colour temporarily to show me how it would look like permanently. 

Application of numbing cream.

Waiting for the numbing cream to set and this process takes about 20 minutes. A good time to chit chat with the staff and also to camwhore!

And now, the process is about to begin!

Any remaining spaces between the eyebrows will be filled up to give it a more defined look. Stroke by stroke, the beautician meticulously ensures every strand is ultra fine so that it looks like your own hair.

It feels like ant's bite, very bearable and maybe almost painless to some. In approximately 15 minutes, the whole process is completed!

The very night after my 6d embroidery session. Brows are fuller and more defined instantly.

5 days after the session. Dry skin started to flake and brows are looking increasingly natural.

And lastly, 2 weeks after the session. This is the final result! 100% natural looking eyebrows which I have always yearned for.

My eyes are finally framed properly giving them more definition as well. This saved me so much time applying make up for my brows.

Head on to Eagle Beauty's Website for more information on this amazing technology!

Website: http://eaglebeauty.com.sg/

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[Recipe] Steamed Beehoon with Fish

Went JB last week and stumbled upon this small coffeeshop that sells steamed beehoon with fish and other kinds of meat.

As we were in a rush for time and I was also craving for steamed fish, this was the perfect thing to have.

It tasted really simple but awesome! Fish was so fresh and broth was light, yet very addictive with lots of condiments added to it. It got me thinking and dreaming of it for the next few days and hence, I decided to try making this dish myself.

Here's my version of this dish, it doesn't taste exactly like the original one I had but I am very happy with the results because it was something close to what I intended for it to be.

Ingredients: (Serves 1)
Fish fillet (I used Red Snapper but I guess other kinds of fish would do too)
Ice Berg Lettuce
Beehoon (soaked and drained)
Chicken Stock (or other home made light tasting stock will do too)

Condiments:
2 tsp minced garlic
1 tsp minced ginger
2 tsp fried garlic
1 tsp minced red onions
1 tsp salt (can omit and can also do without unless you want it more salty)
Handful wolfberries (I didn't put cuz i ran out of it)

Method:
In a steaming dish (make sure it's deep enough for some soup), place beehoon right at the bottom and lettuce at the side.

Place fish fillet on top of beehoon and throw in all the condiments above.

Pour chicken stock till half the dish is covered and fill the remaining with warm water until everything is just covered with the liquid.

Steam over medium-high heat for around 10 minutes. Check if fish meat is soft and can poke through, if can, means it's most likely done.

Before serving, add 3-4 dashes of Hua Diao cooking wine and garnish with some fried spring onions and small red chilli if you want. (The soup is already quite spicy due to ginger though)

Enjoy :)

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[Food Review] Violet Herbs

Violet Herbs is a new Modern European Restaurant with some Asian touches located in the CBD area at Tanjong Pagar. It takes its name from 2 violet herbs: Lavender and Purple Basil which are supposedly very rare.

The restaurant was prettily painted in lovely shades of purple, houses 2 storeys with 70 seats which makes it a very suitable venue for company functions and birthday parties.

 Chef Edward Hoe, previously from Restaurant Ember, with 19 years of experience, ventures out on his own, serving affordable set menus of modern European cuisine, starting from 3-course set lunch at $29.50++, 4-course set dinner at $42++, and degustation at $98++.

We were honoured to be able to try different items from their set menu and were very impressed with their service and the quality as well as taste of their food.

 Love the interior! Purple is the colour of royalty and there is a touch of elegance in this restaurant.

Warm and fluffy aromatic herb bread and butter greeted us!

Stared with the amuse bouche which is the pickled radish with sweet potato puree. 

Orange Foie  Gras with orange segments, chili candies, dehydrated orange and orange reduction. Foie Gras was so perfect it melted in the mouth with that buttery sensation. The saccharine chili candies paired very well with the foie gras. Those who are looking for something sweet can opt for this.

Roasted and Poached Foie Gras- Shitake mushroom, Mirin Shoyu, Raspberry Reduction. We really loved how savoury this was. With the careful selection of foie gras, Violet Herbs definitely served us one of the better foie gras we've had in terms of texture and taste. (and we're great fans of foie gras to begin with)

Parma Scallops. High quality scallops wrapped with thin slices of crispy savoury parma ham, sprinkled with foie gras soil, and paired with refreshing passion fruit sorbet. Burnt figs are added for that extra sweetness and subtle bitterness.

Pistachio and Herb Crusted Scallop with Butternut Squash Puree, Bisque Gel, Potato Chips and Chocolate Soil. The butternut squash was nicely done and lends sweetness to the entire dish.

Marinated Red Miso Cod with  Almond Eggplant & Roasted Pumpkin Puree. Fish was tender and flaked easily with well balanced flavours; sweetness from the pumpkin puree and salty flavours from the miso.

Sous Vide 48 Hours Wagyu Beef Cheek with Fregola Sada, White Balsamic, Zucchini Spheres, Red Wine Glaze. Among everything we tried here, we loved this the most and this won our votes. Beef was extremely tender and robust with rich flavours. Highly recommend this to all meat lovers.

Textures of Lychee (Panna Cotta) Just as the name implies, we were served lychess in 3 different forms: Lychee Granite, Dehydrated Lychee and Lychee Sorbet. Thought this was a rather creative dish with nice presentation. However. I found the dehydrated lychee to be a tad too sweet for me.

Apple Strudel made with Filo Pastry, Thyme Ice Cream, Cherries and Toffee Sauce. The unique thing about this is the Thyme Ice Cream, I've not had any ice-cream made from herbs before and this is one of my first. The taste of thyme was subtle and not too overwhelming and blends nicely together with the stronger taste of vanilla.

Violet Herbs
81 Tras Street Singapore 079020 (Tanjong Pagar MRT)
Opening Hours: 11:30am – 3pm Lunch last order 2:30pm, 6pm – 10pm Dinner (Mon-Sat), Closed Sun
Tel: +65 6221 3988
https://www.facebook.com/violetherbs
http://www.violetherbs.com.sg

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[Food Review] Naughty Pigs - HIGHLY RECOMMENDED!!!

Inspired by the famous Naughty Nuri's in Bali which many ribs lovers know of, we now have Naughty Pigs in Singapore, an in-house BBQ restaurant specializing in many cuts of pork in their special home made 'naughty sauce'! Be assured of mouth-watering, fork tender, succulent ribs here! I dare to say these are the BEST RIBS IN SINGAPORE!!!

With its spacious, open concept layout, this casual eatery is a good place in the East to indulge in meats with an Asian touch.

Alcohol is served besides the normal beverages.

 Very Naughty Tofu. Batter was light, crispy and flavourful and tofu melts in the mouth. A very good dish to kick start our meal.

Chilli con carne cheese fries. OMG, these are fantastic! Other than the boring fries served usually with ketchup, chilli and mayo, these fries are drizzled with cheese and mixed with minced meat and BBQ sauce which makes it different and definitely very yummy.

Naughty Ribs $18. Ribs were very flavourful and slow cooked to achieve ultimate tenderness. So tender that it fell of the bones so easily. The bbq glaze shines with flavoursome, expertly spiced tanginess.

Naughty Mate $17. They are actually soft bone ribs. Each set comes with your choice of salad+rice and rice can be changed to mashed potatoes or fries. Even the rice was very tasty!!!

Naughty Pork Chop $12. Extra thick section of lean meat cut through the centre to create a thick wide chop. 

 Naughty Collar $11. This cut is well marbled but not overly fatty, and what I had was super tender and juicy with the perfect juicy marination which reminded me of char siew! This was my favourite out of all the different cuts.

Naughty Pork Belly $9. It was grilled to perfection and charred nicely. If you take a bite of the cross section, you can immediately experience the different textures and burst of flavours. Extremely value for money too!

We were honoured and happy that our stomachs actually allowed us to try everything. I never knew I could eat so much ribs on a single day!

Sauce used is made in house and complements the ribs perfectly. Sauce is sweet and caramelizes nicely on the outer layer of the pork. The perfect BBQ pork ribs are not only fork-tender, but they must also be succulent and slightly charred on the outside like what you will find here.

I also wish to honestly say that these are one of the BEST RIBS I have had in Singapore. Try it once and you will never forget them :)

Naughty Pigs
306 Tanjong Katong Road
Singapore

Website: http://www.naughtypigs.com.sg/
Closed on Mondays.

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