Tuesday, 29 December 2015

Mia's Review: Muvee Space [Sponsored]

Thanks to fellow blogger, Elle, I got invited to a pre-launch at Muvee Space at their office located at Oxley Bizhub 1 and I brought Oyhz along to enjoy a private movie viewing session.

Aiming at helping us to recapture movies that we've missed (or just wants to re-watch), you can find quite an extensive list of movie titles with airing dates ranging from the recent months to quite a couple of years back.
To enjoy a private movie viewing session with your friends, preferably 3 other friends as the room only has 4 seats, you only have to make a reservation with them online HERE with your choice of movie title (and the corresponding number of hours slot and you're good to go!

Although there's only 4 seats in the room, Muvee Space actually does not limit the number of pax per viewing session. So if you have friends who do not mind sitting on the floor (against your smelly feet as you recline your recliner chair) you're good to bring the 'entire village' in at just $50 for a >2 hour movie as long as they can fit in.
Sounds like an awesome deal for a day of fun and catching up with friends or even extended family, yeah?

Other than being able to set your own room dimness, air-conditioner temperature and sound level of the movie, you can also order some finger food and snacks, which you don't usually get in your common cinema theatres. 

Sweet potato puffs, popcorn chicken and hotdogs, anyone?

The recliner chair, though extremely comfortable, can easily trap (kiap) your long dresses (both Oyhz and I experienced it). The unglam moment aside, also do be careful if your dress is both fragile and expensive. HAHAHA!

Reclining in "style" as we watched Triumph in the Skies.

For more information on Muvee Space and their exact location (will be somewhere central) for their official launch next year, do visit their website HERE

Till then,
Mia Foo

Sunday, 27 December 2015

Mia Bakes: Red Tea Chia Seed Yudane Bread (Mayer BM12 Recipe)

This is my 2nd time trying the Yudane (Utane) method and I've previously tried the famous Tang Zhong (TZ) method for a fruit loaf and I would say it yields pretty similar results, just that the yudane method does not require 'cooking' over the stove and hence I stuck to it. Both methods help to gelatinise the starch in the flour, giving it a higher moisture content which yields a softer and more elastic bread loaf. 
While the TZ method calls for a 5 - 10% of the total flour content in the recipe with 5 parts of water and then cooking the mixture over small flame to hit 65 degree Celsius, the yudane method I've used calls for about 20% of the total flour content with equal ratio of boiling water. 
Before I elaborate on how to execute the yudane method, let's first get started on the original bread recipe given in the Mayer recipe book.

250g bread flour
180ml boiling water 
(to brew a flavoured tea of your choice)
20g salted butter
3g sea salt
30g sugar
3g active dry yeast
5 tablespoons chia seeds

To "yudanish" the bread recipe, simply use about 20% of the flour content to make the yudane dough with equal parts of boiling water. 
So for an original recipe with 250g of flour, my yudane dough will make up of 50g of bread flour with 50ml of boiling water. Just add the boiling water to the flour and stir until it comes together to form a wet, sticky dough and cool it down before proceeding with the rest of the baking procedure. 

So with the yudane dough done, the flour and water content of my remaining recipe will be reduced to 200g bread flour to 130ml of brewed tea. However, being not very trusting of the Mayer's recipe book, I've decided to give the recipe and its listed procedure a little tweak to get this particular recipe I've done for this Red Tea Chia Seed Loaf.

Yudane Dough: 50g Bread Flour + 50g Water (chilled in fridge)
180g bread flour
20g top flour
130ml red tea (chilled in fridge)
20g unsalted butter
2.5g table salt 
30g sugar
3g instant yeast
5 tablespoons chia seeds (grounded)

Add in cold tea, yudane dough, sugar, salt, and flour mixture into the bread pan, followed by instant yeast. Fit the bread pan into the bread machine and start the Mix Dough function, which will mix and knead the dough for 25 minutes straight. After 25 minutes, start the Soft Bread function (500g) and add in the grounded chia seeds and butter to mix. 
At the pattern sounding beep (1:30), remove the kneading paddle and let the BM finish its job.

Fragrant and soft Red Tea Chia Seed Bread! There's hardly any tea flavour in the bread but somehow there's a nice fragrance from the bread loaf that's a lot more distinct as compared to my past bakes. It might be because the semi-grounded chia seeds got roasted and gave our the fragrance, or it might really be the red tea that contributed to the nice smell. So try it and let me know how it went for you!

Till then,
Mia Foo

Friday, 25 December 2015

Mia's Review: Coast to Coast Pore Purifying Cleansing Water [Sponsored]

Previously, I've reviewed about Coast to Coast's Outback Skin Brightening Red Clay Mask HERE and I'm back to review another one of their amazing product.

Rainforest Pore Purifying Cleansing Water - $39
Key ingredients: Lilly Pilly & Neroli

This clarifying cleansing water containing Lilly Pilly & Neroli, perfectly eliminates makeup & impurities from the face & eyes to purify skin cells in preparation for your day or night skin care regime. The no-rinse formula makes it the ideal travel companion for those on the go.

This pore purifying cleansing water contains Lilly Pilly that has astringent properties that cleanse and freshen the skin to improve firmness and amplify youthful resilience. It is high in antioxidant vitamin C and fruit acids to help prevent damage to the skin’s cell structure and also promotes collagen and elastin production for increased suppleness.
Neroli is great for all skin type. It hydrates, softens and boost skin rejuvenation while stimulating cell growth and activity. It is also effective in treating broken capillaries.

Other than its no-rinse formula, this cleansing water further up the level of convenience by incorporating a press-pump head, which not only added the factor of better hygiene level by prevent contamination of the product by "2nd dipping" but also made this a one-handed usage bottle. You can easily set the bottle on a table , flip the cap open and press down with a cotton pad onto the dispensing head with just one hand. 

Cleansing efficacy of this cleansing water is pretty good, and I need no more than two pumps on a cotton pad to remove all the foundation/bb or cc creams on my face. It also gives a very refreshing, minty feeling o the skin, that makes this a not very good choice as an eye make up remover, for it might give you a slight burning sensation around your eyes if you go too deeply to remove, perhaps, the eyeliner on your waterline. 

Nevertheless, let's check out how effective this product is at removing some waterproof eyeliner. 
And that was just with ONE soft swipe of the cotton pad, and another two swipes to remove the rest of the overdone up eyeliner swatch. 

In addition to this, there's another 2 variations of this cleansing water to suit the needs of different skin types.
Coastal Ultra Soothing Cleansing Water 
Key Ingredients: Wild Rosella + Sea Kelp

This soothing cleansing water contains Wild Rosella which produces a protein that assists in revitalizing the skin with a high antioxidant concentration plus vitamin A, C and E. Sea Kelp is rich in vitamins A, B, C and E, as well as Calcium, Zinc, Iron, Niacin, skin nourishing minerals, trace elements and an abundance of amino acids. Its high silicon content helps to nourish and protect skin against moisture loss and can do wonders for evening out skin texture and tone.

Outback Skin Illuminating Cleansing Water  
Key Ingredients: Quandong + Sweet Orange

This brightening cleansing water contains Sweet Orange which is used not only for its anti- bacterial and anti-inflammatory properties but also for its calming effect on the skin and mind. Quandong is high in proteins, Vitamin C and essential fatty acids to rejuvenate and soothe the skin.

Coast to Coast Cleansing Waters are available at LIN’s Australia #B1-70 United Square or
e-shop www.coasttocoastaustralia.com.sg

Till then,
Mia Foo

Wednesday, 23 December 2015

Mia's Review: Alfero Gelato Christmas Flavours [Sponsored]

A while back, I've visited Alfero Artisan Gelato and tried out quite a handful of their yummy flavours, and was instantly swept off my feet with their rich creamy texture and delicious flavours. 
Recently crowned the Best Ice Cream Parlour by RAS Epicurean Star Award Singapore 2015, Alfero Gelato is made using only the finest quality ingredients imported from Italy and other parts of Europe, and is known for making their gelato 96% fat free and with free-range milk.

This Christmas, Alfero Gelato is happy to share the season's festive joy with us through their Christmas Superstars, the 4 special flavours! 

Mascarpone Pistachio  
Pistachio gelato is Alfero Gelato’s favourite among customers. And if you've read my previous review on my visit, you'd have known that this flavour has stolen my heart at first bite too! For Christmas this year, Alfero Gelato has combine the rich flavour from pistachios with the full-bodied taste from mascarpone cheese to give their customers the best of both worlds! 

Strawberry Cheese
Refreshing and tangy strawberries folded into a blend of creamy surprise with full-bodied mascarpone cheese. 

Cookies & Cream
Who doesn’t love chocolates? And the combination of chocolate cookies and sweet cream is definitely the usual favourite of many.

Salted Caramel
A rather sultry dessert, I must say, smooth, creamy and delicious with the perfect balance between sweet and salty. 

Needless to say, my favourite flavour is Salted Caramel! How can I ever resist the perfect combination of this rich, creamy sweet and salty flavour? Oh well, I have to say this flavour didn't go very well with my parents (the elderly) and they preferred the "common favourite" ice cream/gelato flavour of Cookies & Cream, which was a little too sweet for my personal taste.

These 4 Christmas flavours are available at Alfero Gelato outlets from 19th Dec onwards, while stocks last. 

Mascarpone Pistachio (Premium flavour)
$5 per scoop (in a cup)
$7.50 for 2 scoops (in a cup)
$10 for 3 scoops (in a cup)
$17 for 400g tub
$21 for 500g tub
$39 for 1kg tub

Salted Caramel, Strawberry Cheesecake, Cookies & Cream
$4.50 per scoop (in a cup) 
$6.50 for 2 scoops (in a cup)
$8.50 3 scoops (in a cup) 
$15 for 400g tub
$18 for 500g tub
$35 for 1kg tub

Alfero Gelato is conveniently located at: 
• 81 MacPherson Lane #01-37  
• 277 Orchard Road #B2-06 orchardgateway

For more information, visit: 

Till then,
Mia Foo

Monday, 21 December 2015

Mia's Review: Carboxy Body Shaper Pro [Sponsored]

A while back, I did a review on the product, DJ Carboxy Therapy Mask , that gave miraculous results on face slimming. This time, it's time to get on with the real deal. The Carboxy Body Shaper Pro, which essentially is the same thing, but targets fat burning & slimming for body!

The Carboxy Body Shaper works with your skin cells using CO2 to encourage fat burning while tightening and smoothing your skin for the perfect body line!
The CO2 penetrates the skin to deliver Patent Pending Carbon Dioxide to activate and promote the cellulite burning components while the wastes are brought out by the oxygen for a smoother, cleaner skin inside and out!

 The package comes with a 200g tube of carboxy gel, a syringe and 8 pieces of individually packed mask sheets. 

As 1 sheet of the mask paper is pretty big, they've very thoughtfully mark out the amount of gel to use for 1 full sheet of paper or half sheet of paper. 

And I decided to test the product out first on my flabby (lower) tummy!

That's a 93.7-ish cm before my first try of the product. 

Cutting the mask sheet into half and then cutting the half into half again, I used the big sheet for my tummy and the 2 smaller sheets for my love handles. 
Using the product was just exactly like how you use the one for face, smearing the gel thickly over the target area and then pressing the mask sheet over, massaging it until all the bubbling sensation stopped before leaving it on for another 30 to 50 minutes. For even better results, wrap the area with cling wrap. 
As compared to the face mask, I felt that the heating effect is very much less mild. I could hardly felt any heat at all. And with just a 5 minutes of massaging and another 45 minutes of sitting around and waiting for the product to do its job....

I've lost almost 2cm! And I didn't even use cling wrap to wrap up my tummy for the 45 minutes! 


After (1 usage)!

Definitely going to go crazy with the cling wrap for my next 7 uses and hopefully those pesky muffin top will go away! 

For more information on (and sales of) Carboxy Body Shaper, visit their exclusive distributor, Jofiel-Beauty
Please do note that Jofiel Beauty (jofiel-beauty.com/) is the licensed distributor of the Carboxy products in Singapore. Do beware of unlicensed anonymous sellers of unauthentic carboxy products that might give you undesirable results. 

Till then,
Mia Foo

Saturday, 19 December 2015

Mia Bakes: German Cookies VS Jenny Bakery Butter Cookie Remakes

And so recently there was a huge craze over the Jenny Bakery butter cookies that has entered our local market, priced as a good 2 times the original price in HongKong, and I was thinking, "No way I'm going to buy that!"

However, the rave seems all too good to be true and so I started googling for "Jenny Bakery Cookies remakes" like how I stumbled onto the shiroi koibito recipe, and came across pages after pages of copycat Jenny Bakery cookie recipes. And somehow at the same time, P introduced a German Cookie recipe to me, mentioning that those Jenny Bakery butter cookies tasted really similar. A study of the two recipes only gave 2 slight difference. One with a higher butter ratio and use of different starch. So taste wise, I reckon there shouldn't be that much difference (just perhaps the one with more butter will smell/taste more fragrant). But will using corn starch/flour produce a much different texture as compared to using potato starch? 
Let's find out.

To make German cookies, the recipe was pretty standard and here are the ingredients you'll need.
125g of soften butter 
(I used Golden Churn Tin butter)
40g Icing Sugar
125g Potato Starch
80g Cake Flour
(I used Top Flour)
1 tsp Vanilla Extract
Optional: I added Noel Red food colouring to differentiate between the two cookies. 

The recipe for Jenny Bakery butter cookies, however, had quite a variation and I decided to follow MissTiamChiak's recipe as follow.
200g of soften butter 
(MUST use Golden Churn Tin butter)
50g Icing Sugar 
(increase if you prefer sweeter cookies)
50g AP Flour
100g Top Flour
50g Corn Flour/Corn Starch (NOT Cornmeal)

Procedure to make the cookie batter for both cookies are exactly the same. First you cream the butter with sugar (add in vanilla extract, if desired) and then fold in all the sifted dry ingredients and just combined. 

For both cookies, due to relatively high butter content, I've very kiasu-ly kept the entire tray of shaped cookies into the freezer while my oven heats up, and pop them straight into the oven to bake, while they're frozen. 

For my Noel Red German Cookies (which turned out PINK), I baked them in my oven for 170 degree Celsius for 20 minutes and I was pretty glad to see that they haven't spread much. 

As seen, the German Cookies baked using potato starch (and also lower butter content to higher starch content) hold their shape really well. There was really minimal spreading of the cookie, which makes it a no-no for drop cookies as it'll just bake into whatever shapes you've dropped the batter as. However, due to the softness of the batter (even if you chill it, it still gets 'melty' pretty quickly in our hot climate), it's also a no-no as a cut out cookie. So the best bet would be to hand shape each cookie and press them down with a fork. I do believe spritz cookie will be an alternative if you MUST have pretty looking cookies. 

As for the Jenny Bakery butter cookies, I first followed MissTiamChiak's recommendation of baking them at 180 degree Celsius under my watchful eyes as I did notice that the frozen batter melts down so quickly like there's no tomorrow. True enough, within 5 minutes, my cookies (which I've laid them about 1.5cm apart) were almost touching each other and there's even a circle of melted butter BUBBLING around each cookie. So I quickly cranked up my oven temperature to 190-200 (pointer was somewhere in between) degree Celsius for the cookies to bake till set quicker. And only after I notice that the cookies are more or less set, I cranked back down the temperature to 170 degree Celsius and in the final 5 minutes of baking, moved the tray from middle rack to upper rack for the top part to brown. 

Well, judging from the high butter content, it's no surprise that the cookie spreads quite badly. And with the soft, near flowy batter, this can be a pipe-out cookie, but with the high spreading, will render your piping efforts useless as they will eventually spread into a 'blurry' mess. So a good oven is really important if you wish to pipe your cookies into those with pretty looking frills, or you might have to tweak the recipe a little for them to hold their shape better. (Eg. adding in some high-gluten flour.)

I'm not exactly sure if it's the starches that makes all the difference (I'm thinking it's also the butter and amount of starch used too). But cornstarch is known to be one of the lightest starches and although cornstarch is usually said to be interchangeable with potato starch, there's still some distinctive differences between them. For example, cornstarch will add more crispiness to the baked goods, and this was really evident between the two cookies when they just came out of the oven. However, after letting both cookies sit out on the counter for a few hours to cool, the German cookies still retained their crumbly texture while the Jenny Bakery remakes lost part of the crispiness and added on some softness. 

So ultimately, which one do I prefer? It's German Cookies FTW. 

Till then,
Mia Foo

Wednesday, 9 December 2015

Project #ALLthatmatters - Floral Garage Singapore X Animal Lovers League

Animal Lovers League, AKA ALL, is a registered charity and home to about 700 dogs and cats, and the animals under their care consist of vagrant strays, abandoned, traumatised, abused and rescued animals. In addition, ALL is a strictly no-kill animal shelter. 
As of late, ALL have been coping well with the supply of volunteers, but the constant problem is always money and space. As they no longer have space, they only take in sick or injured strays. Most of the time, the care of the existing animals in ALL are compromised when they encounter more dogs, as no other shelter would want to take more dogs in. And as they have been unable to rescue new strays due to the lack of kennels, the volunteers are very active in going around Singapore to feed strays that they cannot house. They also sterilise them to curb their rapid population growth. They go as far to Pulau Ubin to do this, and these intelligent dogs can recognise them really well. These efforts have helped keep the dogs under control. When they know where to expect food, they will not be a nuisance to the public by finding food at the 'right places' when they are hungry.
Most of the dogs under their care were taken in with complicated health issues. As a shelter surviving solely on donations and cheap boarding fees, they always find it hard to make ends meet. Their monthly rental is S$22,000, and they owe the veterinarian clinic, one located at Jln Gellengang that offers shelters in Singapore credit payment and a 30% medical fees discount, a total sum of S$35,000 till date. And with a debt so big, the clinic has begun to be stricter against ALL.

ALL aims to encourage the public to adopt instead of buying animals, and endeavour to rejoin the animals at ALL with loving and committed families. 
Dopey and Button are two of the many furkids up for adoption at ALL. If you still think that shelter rescued animals are less cute and lovable than those from the pet shops/breeders, you are wrong. Look at Dopey and Button, how are they any less worthy of love and care from a kind human as compared to those breed and raise as a product meant for cash? If you have been following my blog since the early days, you will know that I'm a proud bunny-mama to Jelly the bunny, a rescue bunny I've adopted from a bunny rescue shelter, with birth deformities (splayed hind legs). Still, that doesn't make Jelly any less adorable and lovable. (pictorial proofs here at @jellymollybun

Basically, from information we gathered from friends and acquaintance familiar to the pet shop industry, pet shops used to import many dogs from overseas. These dogs are treated as products, because it is indeed a product to be exchanged for cash. That being said, any product that is seen as a defect will be ultimately disposed. When the dog arrives in Singapore and the shop feels that the dog is not as cute as it is supposed to be, they either try their luck to put it up for sale or they immediately put it to sleep. Keeping the dog alive is an expense and it also takes up space. When the dog is 3 months old, it would fetch the highest price. They will slash the price once when its 6 months old, and another time when its 9 months old. Singaporeans will not pay more than S$1000 for a one year old dog, and therefore, the shop will put it to sleep. 
Some might angrily question, why not give it away instead? If the public knew of this 'giveaway' practice, everyone would just wait for it and not purchase anymore. So to minimise the killing, shops go to local breeders now, where they can view the puppy before purchase. In every litter of puppies, there will always be a rut. So it is safe to say that one puppy from every litter will be left to die from birth. It's also a common practice for breeders to pick award winning mother dogs and impregnate them with good looking males till she dies from exhaustion.

With that much being said, should anyone be a pet lover (or claims/thinks to be one), he or she would not need a S$5000 pure bred dog/cat to be happy. A very personal connection with any pet would suffice. 
ALL does not charge for adoption, but they will welcome any form of spontaneous donations. For more information on adoption of a furkid or even to sponsor a furry friend, do check out ALL's link HERE.

ALL's plight and love for the animals has also touched the hearts of the people over at Floral Garage SG, who have since started a project of their own to support ALL and send some love to those lovely furkids awaiting your adoption/sponsorship this Christmas season. 

From now until 25th December 2015, Floral Garage SG will donate 1/3 of of all their sales proceed of the following two bouquet/creation to ALL.

R02 - Spirited Away

C14 - Doggy

On a side note, Floral Garage SG is also having a separate project with Cotlands South Africa, to send some smiles over to the needy children of South Afria this Christmas season. To learn how you can be part of this project, just follow the link HERE.

Till then,
Mia Foo

Thursday, 3 December 2015

Burger King New Launch: Gourmeji Mushroom Swiss Burger

Are you a big fan of mushroom? A huge lover of BK's Mushroom Swiss burger? 

Then you'll be simply elated to know that BK has up-levelled their Mushroom Swiss burger to bring to you the Gourmeji Mushroom Swiss! And thanks to OMY SG, I was given the chance to try out these yummy burgers before they're offcially launched in the market. 

But before feeding us the yummilicous new burgers, we were given a special kitchen tour at their Prinsep House branch. I'm sorry to say that there's no photographs to be shared with you lovely readers, as photography was not allowed during our special tour. During the quick kitchen tour, we were introduced to 3 main aspects of the BK's kitchen as follow:

1. Process of Hand Sanitization
The most important station begins with hands washing which help to ensure that BK can provide the 
highest food quality and safety standards. While the international requirement of washing and scrubbing hands needs only about 15 to 20 seconds,  BK has enforced a stricter hand-cleansing standard that requires a full 1 minute, after every hour! 

2. Broiler
Over 4 million Whoppers are sold each day and 2.6 billion burgers are sold annually worldwide. Thus, the broiler is the heart of BK's business and around the world, 90% of products in BK are cooked in the broiler each day. It uses real fire to flame-grill BK 100% beef patty in the WHOPPER®. High flame from the Broiler and the perforation on the patties ensure that the right amount of heat passes through to cook the patty at the right temperature and retains the juice without causing any dryness to the meat texture. No oil and other seasoning are added to the grilling process. BK has a very strict process to ensure food safety. Temperature of the patty is measured 3 to 4 times a day and must achieve a certain level to ensure that the broiler is calibrated to the right temperature and their patties are safe for consumption.

3. Preparation Board
At the preparation board, burgers are made upon order to ensure they are delivered hot and fresh. It  also allows BK to customise our orders (For example: more vegetables in your WHOPPER® or no tartar sauce in your FISH’N CRISP). A proficient employee is able to build a standard whopper within 30 seconds. Yup, tried and tested! 

And now, fans of BK rejoice! BURGER KING® Singapore has launched the Do-It-Yourself (DIY) burger building concept and opened up their kitchens for tour. Yes, you get to see how those beef patties get grilled in those flames, just like the advertisement!
Learn the ropes through sharing by a dedicated BK team about what goes behind the scene to make their famed Whopper® and many other products! Then, DIY your very own Whopper® Jr. or Long Chicken Burger to go with your choice of side (Fries or Onion Rings) and drink.
BK Kitchen Tour and DIY Burger experience is available at $8 per child (aged 12 and under) and $10 each for adults. Each participant is entitled to: Kitchen Tour, DIY Burger Session and a BK Magnet. 
For more information, contact BK at 67547028 or email to marketing@burgerking.com.sg.

And now, back to the burgers!
It was a small and pretty intimate event (after joining a couple of OMY events, I find that 'cozy and intimate' is their event style. thumbs up!)

We also had a pretty, bubbly emcee for the night to introduce more about the new gourmeji mushroom swiss burgers to us. 

The new Gourmeji Mushroom Swiss is a more gourmet version of the original, and more velvety and creamy. The new burger features premium Japanese Shimeji mushrooms sautéed with aromatic black pepper sauce. The addition of the Shimeji mushrooms contribute ‘umami’ – a savoury taste distinct from saltiness – and has long been prized by Japanese chefs for its lasting aftertaste and how it coats the tongue to create a mouth-watering sensation. The Shimeji mushrooms also complement the velvety flavour of the Mushroom Swiss with their firm texture and a gentle nuttiness. Completing the burger will be melted Swiss cheese, Batavian lettuce, caramelised onions, BK’s original mushroom sauce and your choice of flame-grilled patty – either the WHOPPER® beef patty or the Tendergrill premium chicken thigh, all sandwiched in a lightly toasted sesame seed bun. 

Being a non beef eater, I naturally went for the Tendergrill Chicken and it was so good! The mushroom mix was both smooth, creamy and with a slight peppery kick and the tendergrill chicken being tender and juicy as always.

My only small complaint was probably the fact that we were made to eat this as a gourmet burger. Sorry, not dainty enough for that. 
I was really tempted to just pick it up with my hands and just chomp into it. But without the wrapper, that would be too messy and wasteful of the delicious mushrooms for they will definitely be just falling out from the buns like it's raining mushrooms. 

And yes, noticed the 'Rock It' sachet on the left? 

The Gourmeji Mushroom Swiss meal also comes with the equally new (if not, newer) Creamy Tomato ROCK IT Fries!

 Just empty the sachet of creamy tomato seasoning into the bag of fries, and rock it with style!
I love how the seasoning powder is actually pinkish in colour too.

I really enjoyed this creamy tomato rock it fries! This is like a tomato-based pasta turned into fries, no joke. Salty from the cheesy flavour (that makes up the 'creamy',  I reckon) and tangy from the tomato, this is surely one addictive seasoned fries. It gets a little too salty towards the bottom if you've added in too much of the seasoning, so do go easy on that and rock your fries real well. 

And before we end the event, there's some goodies for us to bring home as well. 

Yes, other than a packet of raw shimeji mushroom, there's also a mushroom repair facial mask inside our goodie bags. How cute! 

The Gourmeji Mushroom Swiss meal comes with the new Creamy Tomato ROCK IT Fries and a medium Soft Drink for a hearty eating experience at only $8.95, for limited time from 3 December till mid-January 2016, or while stocks last. Diners can also purchase the Creamy Tomato ROCK IT Fries at $3.30 (a la carte) or upgrade to Creamy Tomato ROCK IT Fries with any upsize meal purchased.

Raining cats and dogs? Feeling lazy to head out but still craving for some BK meals? Fret not, for BK now has their own delivery service to take care of your sudden cravings. 

For more information, do visit BK's website (http://burgerking.com.sg/) or FB pag (https://www.facebook.com/BurgerKingSingapore

Till then,
Mia Foo
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