What? The Stars Cook Our Dinner @ Taste Singapore Star Charity Cook-Off

Author: Alexius Chua

The stars were aligned together for a charitable cause last Wednesday evening at Taste Butchery & Seafood Factory Outlet. Taste Singapore Star Charity Cook-off saw two A-list yi ge celebrities Li Nanxing and Christopher Lee come together to cook four dishes, and the fresh ingredients were procured from the new gourmet supermarket factory outlet.
Being also home to the first Taste Star Kitchen where the dishes made from family recipes of local celebrities can be pre-ordered, naturally it is the perfect destination where the cook-off happens, and I just happened right at the centre-stage to witness two stars fight each other out culinarily.

Taste Singapore

After the cookout, a star-studded wait staff including Fann Wong, Constance Song, Julie Tan and Wei Le served guests of the evening with tasting portions of the dishes.
I tried Li Nanxing’s Beef and Chicken Rendang, both of the dishes were his mum’s favourite. Despite the fact that the meat was slightly cold due to the wait, the flavour and richness of the rendang sauce still remain. The meat was tender and hearty, and the umami hits you immediately like a warm embrace.

Taste Singapore
Christopher’s Braised Pork and Pan-Fried Prawns isn’t a distant contender either. The prawns might look subtle in the picture, but they are stunningly rounded and rich. Well, fresh prawns need very little to make them work, but the sauce raises the umami levels to such a pleasant high. Pork, being a versatile meat, is made tender and its sauce just seals the deal. No wonder these two dishes are Fann Wong’s favourites.
All I can say is that both stars dishes are evenly matched.

Taste Singapore

Li Nanxing’s Mum’s Favourite Beef and Chicken Rendang and Christopher Lee’s braised pork are available for pre-order at $19.90 per 300g, with 3 days’ notice needed. 5% of sales revenue will continue going to Straits Times School Pocket Money Fund and Business Times Budding Artists Fund.

Taste Singapore
There was also a free-flow buffet dinner of all the premium items found at Taste Factory Butchery & Seafood Outlet and its affiliated brands throughout the event. We just went crazy with the lamb shanks, iberico pork ribs, crackling pork belly and teppanyaki chicken leg. All the hot meals were from Surf & Turf – a ready-to-eat and takeaway food section featuring Western and Asian dishes like grilled salmon, oven-roasted pork and steaks.

Taste Singapore

Taste Singapore
Instagram: @tastesingapore
Hashtag: #tastesingapore

Otto’s Deli Fresh
Instagram: @ottosdelifresh
Hashtag: #ottosdelifresh

SENS Sushi & Grill
Instagram: @sensingapore
Hashtag: #senssg

Let Loose with Wholesome Grub @ The Garden Club

the garden club

Author: Alexius Chua

The Garden Club opened last August with an agenda – to let diners party the night the health-conscious way. Served with the hook of visual appeal, the food was certainly healthy (no negative connotation whatsoever) and the cocktails memorable. Situated in a stunning rooftop setting with vivacious music, it’s certainly live up to its #NotYourOrdinaryFoodClub moniker.

The Garden Club

The dishes I had were visually stunning, and the ones I liked were flavourful and hearty yet in a health-conscious manner. Take for instance the Smoked Tofu Slab. The boldness of the flavours hooked me. The tofu is smoked with applewood flakes, caramelised fennel and veggie au jus raises the umami levels to such a pleasant high.

The Garden Club
Pardon me for jumping around courses here, the appetiser Summer Medley is such a beautiful plate. Its citrus infused compressed assorted fruits topped with basil gel and tarragon oil makes a treat to the body so strangely satisfying I can only beg for more.

The Garden Club

Oh no carbs. But this sinful plate comes with a healthy twist. Thee Garden Ragu Fettuccine flavours hit all the right notes and with the minced texture of the house-made specialty Beyond MeatTM ragu sauce, you would never imagine you’re eating healthy.

The Garden Club
I am a fish person, and it’s such a pleasure to savour this dish. While the Grilled Barramundi may look the most subtle among the other dishes (though I am still stoked by the plating), but the grilled sea bass is stunningly rounded and rich. The sesame tofu puree seals the deal for me.

The Garden Club

Its easy to like this Apple Rosette Tart. While the taste is not particularly thrilling as compared to its cookie shell, it’s the type of dessert that will please all, so it’s just easier to order this for everyone to share.

The Garden Club

Here to redefine conscious consumption as we know it, The Garden Club array of tantalising cocktails and fresh juices – pressed and squeezed on the spot – also pleased the senses inside and out. There’s the Rasa Sayang, a refreshing cooler of white wine, lychee and lemon soda, and my personal favourite which also happens to be the popular choice – The Kensington Cooler which is made of Hendricks gin, earl grey fresh lemon juice and dry lavender buds.

The Garden Club @ OUE Downtown Gallery
6A Shenton Way, #05-01, Singapore 068815
Website: www.thegardenclub.sg
Facebook: thegardenclubsg
Instagram: @thegardenclubsg
Hashtag: #thegardenclubsg

Tong Xin Ru Yi Traditional Hotpot – Not Your Typical Hotpot place

Author: Alexius Chua

The serenity of this hotpot restaurant envelops you immediately when you enter the premise. Adorned with artistic trademarks of Chinese craftsmanship like calligraphy, porcelain and bamboo dividers, this 150-seater is much akin to an oriental art gallery than a bustling hotpot place.
Once I settle down, I slowly appreciate what this beautifully curated space offers – a bustling hotpot eatery with fine-dining vibe, it’s a gap that existing hotpot joints apparently missed filling. It’s not your typical hotpot establishment indeed.

Tong Xin Ru Yi Traditional Hotpot

For someone who seldom had steamboat, this place is a good introduction. The food, while prided itself for its quality ingredients, does not seem daunting and rather inviting, and most of it is actually tasty. There’s a wide range of beef cuts from all over the world including New Zealand, Australia, USA, Japan and more.

Tong Xin Ru Yi Traditional Hotpot
There’s also the Beed Tongue ($22 per portion), which resembled a rose. At first I was hesitant, but with enough inner encouragement I bite into it and proclaimed this is the dish to beat. Meaty and juicy, the cut had a tardiness that please the senses. Other beef dish tasted is the well-known Sichuan dish – Spicy Beef Cubes ($16) from USA. Bite-sized beef cubes marinated in picante sauce and chili flakes.

Tong Xin Ru Yi Traditional Hotpot

The signature soups at Tong Xin Ru Yi are slow-cooked to build up that bold and robust flavours. We had the Golden Chicken Soup and Stewed Marinated Beef with Spicy Soup. The chicken soup had a nice balance of saltiness and creaminess, while the heat from the spicy soup built relentlessly till I lost sensation of my lips and tongue. The burning numbness is both addictive and scary.

Tong Xin Ru Yi Traditional Hotpot
Next comes the BBQ Garlic Oysters ($32 for 6 pieces), plump Canadian oysters glistening in their shells in a chef’s special house-made sauce. The fragrance and texture of the oyster, with that hit of spice at the end, made this memorable.

Tong Xin Ru Yi Traditional Hotpot

The Shake-shake Crispy Pork ($10 per portion) looked deceptively dull, but the first bite will wow you. The salt and pepper lightly perfumed the crispy skin of the pork and the meat is juicy.
Tong Xin Ru Yi Traditional Hotpot

With all that meatiness, this refreshing dish comes like a breath of fresh air. The Gracilaria ($6 per portion), when hotpot-ed, has a uniquely crunchy texture much akin to cooked seaweed.

Tong Xin Ru Yi Traditional Hotpot
6 Lorong Telok, Singapore 049019
Nearest Mrt: Clarke Quay
Facebook: @hotpotruyi
Instagram: @tongxinruyi
Hashtags: #tongxinruyi #tongxinruyisg

Elemen satisfies even more with its 1st Elemen Classic @ GWC

elemen

Author: Alexius Chua

Despite being a hardcore carnivore, I must have eaten at all of the Elemen’s incarnations since 2017. This month, it opened its first ever Elemen Classic outlet at Great World City. While the food direction remains meatless dishes using natural and wholesome ingredients, this brand-new dining further elevates it with their own modern twist to it which I fancy.

Their philosophy and dedication to sourcing nourishing ingredients that aims to improve the well-being of diners is admirable. Even the sea salt used is from South Africa, known for its distinct natural flavour and ability to boost the immune system.

Elemen

I thoroughly enjoy so many things that puts on the table. The Classic Appetiser ($4.80) showcase a trio of salty (Chinese), sweet (Japanese) and sour (western) dishes. The konnyaku jelly transitions well with the Japanese cucumber and cherry tomato.

I like the Truffe Breadsticks with Blueberry Yoghurt Sauce ($3.80) tremendously, though I know these sticks are hit-and-miss for many people. Mochi-like texture with a hint of truffle from its butter, pairs perfectly with the yoghurt sauce with sweet-sour tinge. Highly addictive.

Elemen
Next comes the Double-boiled Cordyceps Flower with Peach Gum in Superior Soup ($10.80), which is excellent. The robust flavour of the soup only makes me desires for more.

Elemen

The Truffle Broth Ramen has all the signs of becoming a beloved legacy dish on the menu ($14.80). Possessing a creamy consistency reminiscent of tonkotsu’s, you will be utterly stunned that this is a vegetarian dish. The dumplings have that hint of smokiness with a good meaty mouthfeel. A dish I will definitely revisit to.

Elemen
Boasting wok hei, the stir-fried Brown Rice with Preserved Bean Curd ($16.80) features fluffy brown rice tossed with savoury fermented bean curd. Despite its appearance, the combination of the earthy taste of rice and the tardiness of king oyster mushroom and edamame is quite satisfying.

Elemen

All good things must come to an end, and the Purple Rice Porridge with Coconut Ice Cream ($8.80) rounds up the course well enough. Not overly sweet, the toasted grains have that sticky, chewy texture and topped with a scoop of ice cream. I bet it would be my parents’ favourites as well.

Elemen Classic at Great World City
1 Kim Seng Promenade, $01-122, Singapore 237994
Opening Hours: mon – sun, 11.30am – 10pm (last order 9pm)
Website: www.elemen.com.sg
Facebook and Instagram: @elemensg

Mrs Pho Opens at VivoCity with 2 New Dishes from Founder’s Mother

Author: Alexius Chua

This quaint pho restaurant owes much to the important women around its founder Hoang; his mother, grandmother and aunts who worked and cooked selflessly to feed the family. Of course, they must be excellent cooks that Hoang is confident to incorporate the family recipes for his culinary venture – ala Vietnamese style – as tribute to the female figures in his life.

Backstory aside, the pho specialist Mrs Pho recent opening at VivoCity marks the restaurant’s first operation in a shopping mall. This joyous occasion also brings worth an exclusive creation by the original Mrs Pho (yes it’s a person), who is the founder mother to unveil two special dishes for the opening – Mamma’s Chicken Ham ($4.90) and Moc Noodle Soup ($9.90).

Mrs Pho

While the chicken ham might look like SPAM luncheon meat slices, they are actually irresistible slices of minced chicken marinated with species, steamed in banana leaf and fried to have that oomph. Perfect to pair with beer, this traditional Vietnam snacks possess a depth in meaty flavour.

The Moc Noodle Soup features a clear broth sweetened with fresh onions slices. Very hearty, just like a communal home-made dish.

Mrs Pho
The rest of the menu showcases flavours of Hoang’s childhood favourites with appetisers like the Mrs Pho Cockles ($8.90), Fresh Star Fruit and Beef Salad ($8.50), where beef slices are served with fresh star fruit for a zesty balance.

Mrs Pho

My personal favourite among the plates is the Grilled Lemongrass Beef Sticks ($5.90). Chunky beef marinated in lemongrass to give off that touch of freshness, the beef is so juicy and tender it peels off just by slight nibble.

Mrs Pho

The phos is a must if you visit this eatery. There’s the Hue Special Beef Noodle Soup ($8.90), the Mrs Pho Dry Noodle Combo ($9.90) which allows you to savour the delicateness of the house-made noodles, but for me the clear winner is the Special Beef Combo Pho ($9.90) – a hearty bowl of silky flat noodles in rich beef soup. Its not oily, accompanied with generous lean cuts of beef, beef balls, trips and other parts. This heart-warming bowl only makes you feel how lucky a son could be to have a mother like Mrs Pho.

Mrs Pho @ Vivo City
Vivo City #B2-29A, 1 Harbourfront Drive, Singapore 098585
Opening Hours: 10am to 10pm
Facebook: Mrs Pho
Instagram: @mrspho
Hashtag: #mrsphosg

Elevated Hawker Delights at PARKROYAL on Pickering’s Lime Restaurant

Author: Alexius Chua

What’s better to pay homage of your country than to have a gastronomic treat of local food?
This August, PARKROYAL on Pickering elevates the nation’s hawker culture with ‘Loco Local’ – a hawker themed buffet experience. For a limited time period from 5 August to 1 September 2019, you can expect a taste of home further enhanced with an abundance of crustaceans (crabs, lobsters, oysters) and quality ingredients. So let the four hour ‘Loco Local’ feasting began!

PARKROYAL LIME

To me, Singapore food isn’t about rules and logic, it’s about passion, adventure and experimentation, the coming together of different cultures, culminating in the fabulous melting pot that it is today.
This is especially apparent in the station’s arrangement here. The Hainanese Kumpong Chicken store sits rights next to the Nasi Lemak station, which in turn is beside the Singapore Laksa and Lobster Jalan Roti station. You wouldn’t expect what sudden food craving might hit you as you walk down the line.

PARKROYAL LIME

While the selection is rather wide, I gravitate to those that I fancy. The Fried Carrot Cake, Chicken Satay with Peanut Sauce, Bak Kut Teh Soup with Pork Rib are some of the usual suspects I would gulp on. They are rather well done. We worked our way ravenously through the array with nods of approval and hardly any sound.

PARKROYAL LIME

Go high with an upscale interpretation of the nation’s favourite dishes including the Alaskan King Crab Meat Char Kway Teow, Lobster Roti Jalan, Hokkien Noodles served with Baby Lobster and Steamed Oysters paired with sauce of choice (Thai Chili, Mala or Sambal Belachan).
I had 2 bowls of that upscale hokkien mee and would have more rounds if not to spare some space for the ultra-luxe desserts spread later.

PARKROYAL LIME

Ending my meal with a sugar high, I had the multi-colored heap of Ice Kacang topped with durian puree. It tastes divine, smoothing my way to the sweet ninth degree. There’s also a selection of local sweets at the dessert station featuring Pong Piah, Tau Sar Piah, “Orh Nee” (Yam Paste with Gingko Nuts), and Mini Assorted Nonya Kuehs.

PARKROYAL LIME

Overall, I find it such a rewarding experience to sample the country’s rich and diverse food with a number of seafood add-ons. And the best part? You can enjoy the privacy, dining in a well air-conditioned environment without encountering ‘tissue packet’ situation on the table.

Loco Local’ at Lime Restaurant, PARKROYAL on Pickering
Promotion Date: 5 August to 1 September 2019, 6:30pm and 10:30pm.
Enjoy 15% savings on the buffet bill with four or more paying adults

SGD68 per adult (Sunday to Thursday) | SGD78 per adult (Friday and Saturday)
Includes free flow of Teh Tarik, chilled coconut water and a selection of local beverages
SGD34 per child (Sunday to Thursday) | SGD39 per child (Friday and Saturday)

PARKROYAL on Pickering
3 Upper Pickering Street, Singapore 058289
For dining reservations and enquiries:
Tel: +65 6809 8899
Email: dining.prsps@parkroyalhotels.com
Website: parkroyalhotels.com/lime

One Meal Around Thailand at Baan Ying

Author: Alexius Chua

I had my first Baan Ying experience at Central World Bangkok five years ago, and it’s a good one. So I was reeked with anticipation for its latest thai set menu, the ‘One Meal Around Thailand’, which had the support of the Tourism Authority of Singapore, a mark of endorsement for its featuring of elevated Thai cuisines around the country region.

Baan Ying

The promotion will last till end September, with three set menus. The Superior ($58.80) is meant for two, the Deluxe is for four ($128.80), and if you have a party of eight, its Grand Tour menu is at $298.80. The set menu also comes with four types of nam prik (or Thai chilli dip), som tum (green papaya salad), and desserts and herbal tea.

Baan Ying

Starting off with the Nam Prik from the 4 regions (North Eastern Thai, Central Thai, Southern Thai, and Northern Thai). The Soup Makuer (Spicy Thai Eggplant Dip) deserves two thumbs up. The eggplant is boiled till tender, and blended with Thai anchovy paste and chilli powder to result in a mildly spicy savoury dip to accompany the fresh seasonal vegetables.

Baan Ying

There are lots of ingredients in the Som Tom Tad (Green Papaya Salad Platter), with special mention on the pork belly and salted vegetable – they are especially good. There is a lingering tart, sweet and spicy sauce over it. In the end, you may not even get to the papaya with such an appetising pile of ingredients.

Baan Ying

After the appetiser comes the palate cleanser – Frozen Butterfly Pea Tea and Coconut Shot. Its so refreshing and cooling I would buy it for a second or third time as a refreshing drink. Too bad its just a shot and I am supposed to down it in one gulp.

Baan Ying

Coming to the mains. The dishes from all over Thailand starts to appear, and I loved the two from the South. The Sator Pad Goong (Stir-fried Bitter Bean with Shrimp) is basically petai with shrimps. Milder but just as bitter as the beans in Singapore. This version is fried in shrimp paste and chilli (so basically a sambal) and the spices do not overwhelm.
The must-try for me is from the Grand Tour menu, the Gai Tom Kamin (Chicken in Turmeric Broth). It is slightly tart and savoury, with a tasty hint of herbs.
Overall, I believe it’s timely for an experienced restauranteur to feature such an elevated Thai dining experience to educate diners that Thai cuisine is more than just spicy Tom Yum Gong or Pad Thai.

Baan Ying
103 Irrawaddy Road, Royal Square @ Novena, $02-07 S329566
Facebook: facebook.com/baanyingsg
Instagram: @baanyingsg
Website: www.baanying.sg
Hashtag: #baanyingsg #OMAT

Foie Gras in Sichuan Restaurant? New Menu Dishes Launch @ Chengdu Restaurant

Author: Alexius Chua

If you love your Chinese dish to be more than just tongue-searing spicy, then Chengdu Restaurant could be your favourite EAT destination. This Chinese restaurant pays homage to the capital of Sichuan province by doling out authentic Sichuan cuisine of the fire-breathing variety since its opening – mala hotpot, mapo tofu and kungpao chicken. A wise choice, as its Asia’s first city to be designated a ‘City of Gastronomy’ by UNESCO in 2010.

Chengdu Restaurant

The new menu showcases a myriad of taste profiles the complex Sichuan cuisine has to offer. Kicking in is the savoury appetizer of Roasted Foie Gras ($42.80). When presented, a cloud of white smoke billows, spelling an ultra-luxe ensemble of pan-seared foie gras with king oyster mushrooms, spring onions and red pepper flakes. It is dramatic, different (ain’t foie gras a French cuisine?), and nevertheless surprisingly quite refreshing considering the rich, fatty meat.

chengdu-restaurant-img-3

It is common belief that chicken feet is full of collagen, if it’s true this Chicken Feet with Pickled Peppers ($13.80) is a snack for beauty. Cooling and refreshing, the sourly sweet and slightly spicy cold chicken feet tastes different from the braised ones you would expect from the dim sum places. Preparation wise it is also much more tedious and testing on the culinary skills of the chefs.

Chengdu Restaurant

I enjoy biting into the jello-like beef tendon in the Braised Tendon with French Bean ($26.80). Slow-braising for 40 minutes gives the meat a fork-tender texture. Along with quail eggs and green chili mixed with a flavourful piquant sauce, this pot may look innocent, but is deceptively quite spicy.

Chengdu Restaurant

My own personal favourite, the Salt and Pepper Pork Ribs ($22.80) is finger-licking delicious. The premium pork ribs are simmered for 45 minutes with ginger, peppercorn and 5 other special spices, before being fried and tossed with other spices to give that mouth-watering flavour reminiscent of Sichuan streetside shaokao (barbeque).

Chengdu Restaurant

For the soup base we have the Sichuan Style Spicy Pot and Fish Fillet Sour Soup. The Sichuan Spicy Pot ($28.80) screams in-your-face hot, with a medley of black tripe, luncheon meat, quail eggs, starch noodles, prawns, squid and others that can usually be found in mala hotpot joints. Be sure to order the Sour Plum Drink before tackling this bowl of burning lava.

Chengdu Restaurant

A milder, less aggressive and slurp-able version is the Fish Fillet in Sour Soup ($22.80). A spicy and sour soup of boneless sole fish fillet in a majestic yellow broth, I find the soup appealing to me in such a way that it tinkles the senses while making it irresistibly wholesome. It would be my favourite amongst the dishes if only I am not such a big carnivore.

Chengdu Restaurant
74 Amoy Street Singapore 069893
Opening Hours: Mon – Sat, 11am – 3pm, 5pm – 10.30pm. Closed on Sunday
Tel: 85339928
Facebook: www.facebook.com/chengdusg
Instagram: @chengdusg
Hashtag: #chengdusg

Have a 3-Course Uniquely Singapore Fiesta at Porta

Author: Alexius Chua

Mod-sin food makes me happy. I attribute it to the familiarity of the local tastes and the hearty modern European cuisine. Local born and bred talent Executive Chef Alex Phan has curated a 3-Course Uniquely Singapore Menu to celebrate SG54 and the nation’s bicentennial milestone on 8 and 9 August at Porta.
Starting with the salad, the Truffle Rojak Salad has a tangy kick from the tamarind shrimp paste and aromatic sprinkling of peanut crumbles. Alternatively, there’s the Chef’s interpretation of the Peking Duck, served salad-style. The flavours are deep and soulful, and with loving tender bite of duck meat.

Porta

There’s a variety of mains available and so much to love at Porta, but the Black pepper Crab Linguine wins my heart. The dish is as simple as its name: linguine tossed with chock-fuull of sweet succulent meat of the blue crab from the Atlantic Ocean.

Porta

For the carnivores, there’s the Char Siew Rib Eye Steak. Served with quinoa and Japanese cucumbers on the bottom camouflaged with vegs on the top, the rib eye prepared to the doneness we asked for and tastes exactly like char siew.

porta

The more sensational dish is the Pork Belly served in 2 styles. The creamy salted egg yolk infused with chilies and curry leaves is punchy and sets off the sweetness of the pork, but it’s the tender sous-vide meat with crispy crackling on the skin side that rounds up the experience. It’s exquisite and unexpected in taste and texture.

porta

For desserts, you can relive in the good ole’ days with the familiar Bandung Parfait, or indulge in a re-interpretation of Milo Dinosaur. I understand why the Bandung Parfait is such a crowd favourite, it is light, delicate and airy, chunky peanuts on top with a sugary soft bottom. But my personal biasness still goes to the Milo Dinosaur, it’s a superb texture play with a combination of crumbled Milo sponge cake, served in house-made caramel condensed milk

porta

Porta @ Park Hotel Clarke Quay
1 Unity Street Level 1 Park Hotel Clarke Quay Singapore 237983

3 Course Uniquely Singapore Menu
Date: 8 & 9 August 2019, Thursday & Friday
Time: 11am – 3pm / 6.30pm – 10.30pm
Price: $58++ per adult / $28++ per child 5 to 11 years Children below 5 years enjoy a complimentary Kids’ Dish of the Day
Details on: https://www.parkhotelgroup.com/en/clarkequay/promotions/national-day

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