For sale: Universal Audio Golden Reverberator Like new. Used only at home two or three times. I realised that I only use the spring reverb effect in my band so letting this go. $480 https://t.co/4VztOMJYgO

I'm seeing quite a bit of comment about this, so I want to make a couple of points. I'm not owed eternal agreement from any actor who once played a character I created. The idea is as ludicrous as me checking with the boss I had when I was twenty-one for what opinions I should

ADDRESS: #01-36, Blk 20, Ghim Moh Market & Food Centre, Singapore 270020 OPENING HOURS: 6am to 10am. Closed Mondays and Thursdays.

cakes which are generously cut and are not fried — a rather unusual practise for fishball noodle stalls these days. If you concentrate on the flavour of the fishcake alone, you’ll notice a hint of sweetness as compared to the fishballs...."

is sold out (6am to 10am on average). Fishballs and fishcakes are the star of the show here. They are salted, handmade daily and have an irregular shape as compared to factory supplied ones. They have a lovely middle ground soft but firm texture and special note goes to the fish

Thye Hong Handmade Fishball Noodle — started by two older brothers of five — is now run by the second brother of the Ng family | Image credit: Gregory Leow As hawker stalls go, they have one of the shortest opening times — only four hours a day and perhaps even earlier if food

Ghim Moh Food Centre in 1977 which is where they have been ever since. The eldest brother has since retired and the stall is now run by the second brother. The name — Thye Hong — was taken from the Thye Hong biscuit factory that also existed at Alexandra Road at that time.

"...This fishball noodle stall with an unassuming frontage was started by the two eldest brothers of five and the business has been in existence for more than 40 years (1975 or earlier). They started out as street hawkers at Alexandra Road before shifting into

I mean, I don't eat carbs and sugars anymore but I will miss this stall when the uncle finally retires. So enjoy the stall's food while you still can. Below is part of my review of the stall back in 2021 in HungryGoWhere:

THROWBACK SUNDAY | Thye Hong Handmade Fishball Noodle I vlogged about this stall back in August 2021 ( https://t.co/eMZpq3ITQm) and even today, I think it's a good old-school fishball noodles thats getting harder and harder to find these days.

Lunch for the family - ribeyes seared rare and topped with lots of fragrant beef tallow (infused with ginger, onions and garlic) and lots of low sugar soya sauce! Six steaks all polished off!

her friends. I could indulge them more, but for me, health is paramount, and the results speak for themselves.

weekly. So far, this approach works well: their brains function sharply, their moods are stable (excess carbs and sugars can affect mood and cognition), and they're taller, more robust, and more energetic than most peers. My daughter, nearing her teens, has zero acne compared to

daily. On weekends, they choose either carbs or dessert, also once daily. It's less about their bodies' ability to handle it and more about building healthy habits—focusing on a diet rich in meat and fats while enjoying carbs and sugars responsibly. They also exercise twice

My son is physically well-balanced, but if he inherits my genes and old habits, he could become slightly overweight, as I was most of my life (until recently), if he's not careful. To prevent this, as mentioned in previous posts, I limit my kids to a small portion of carbs once

My son loves his prata—whether it's with curry or sugar, it's his go-to carb or dessert. I do my part by taking him to the best spots I know. 😆 I remember being his age: thin but scrawny, then overweight in my early teens from overeating carbs and sugar.

stalls, I guessing the reduced sugar accentuates the salt or perhaps they don’t wash off the salt as much..." ADDRESS: #01-54, Blk 20, Ghim Moh Market & Food Centre, Singapore 270020 OPENING HOURS: 6.15am to 6.30pm. Open daily.

but only by a little. Unlike the sweet savoury chai po (preserved turnip) topping that dominates chwee kueh stalls in Singapore, the topping here has very very little sugar — as per what they claim is the traditional recipe. The chai po mixture is also saltier compared to other

aluminium molds in the process. The kueh has a slightly firmer texture as compared to other stalls, but it’s still a great texture as it retains a soft and melting quality. Because it is handmade, their chwee kuehs are pricier as compared to the competition

(2021) and his son-in-law, Kenny Hew Siong Tze, aged 37 (2021). Kenny has been involved in the stall for about a year and there are plans for him to take over the business in the future. The chwee kueh ($2 for four and up) is handmade every morning and they use roughly 1,500

Back then, Lee and his six siblings used to help out at the stall and the family business moved into Ghim Moh Market and Food Centre when it was completed in 1978. When his parents retired, Sah Bah took over the reins and he currently runs it with his wife, Tay Swee Nai, 70