LANCÔME Juicy Shacker

Juicy Shaker

Pigment Infuse Bi-Phased Lip Oil


Juicy Shaker before shaking.

There were so many hypes about these Juicy shaker and I watched Tati (glamlifeguru)’s video on the whole collection and I knew I need to get it! There were soooo many colours to choose from! Unfortunately Juicy Shaker was not available in Singapore when the video was posted. But lucky for us (Singaporean) it came out a month or two later!

Continue reading


i’m back?

hi. The last post on this blog was dated back to November’15. The reason why I stopped blogging was because the turn out was not as I expected. I thought to myself that ‘no one is reading your blog, why are you still writing on it?’. I felt that I should stop writing post as I believe no one was reading them.

I stopped writing for a couple of months now and I’ve decided to post again, for myself and not for anyone else. I would start blogging again because I like it. I know that I don’t have the most interesting blog out there and my pictures are rubbish!

I don’t feel bothered that no one is reading them but I obviously would be grateful if I have a couple of handful of readers.

I’m going to start slow, I have a couple of makeup products that I would love to swatch and do a small review post on and maybe throw in a few recipes here and there?

Don’t give up that easily.

Spicy prawn pasta in creamy tomato sauce.

It’s sweater weather time and it calls for comfort food. One of the things I love to whip up for dinner is pasta. So easy and so delicious! You can basically add whatever leftover you have into the sauce. I was on pintrest and I saw a recipe for spicy shrimp pasta and it looked sooo good but instead of using the recipe, I came up with my own.


2.2 lb/1kg Prawns

1 medium Onion, diced

4 cloves or more of Garlic, minced

1 jar (645g) Pasta sauce (I used marinara) 

pinch of Chili flakes

1 tsp Old Bay seasoning

1 tsp Lawry’s Salt-Free 17 seasoning

pinch of Salt

Olive Oil

Pasta of your choice (I used straight macaroni)

1/4-1/3 cup Cream

Firstly, peel and devein your prawns and keep the shells aside. Slightly wash you prawn shells and place it in a medium pot. Add enough fresh water to cover the shells. Bring it to a boil on high heat and let it simmer for 15-30 mins. (This step is optional, you can replace prawn broth with water or chicken broth.) When the water has reduced half switch of the heat and set aside.

In a frying pan, heat 1tbsp oil and sauté 1/2 the amount of garlic till fragrant. Add in the prawn and season it with salt, chili flakes, old bay & 17 seasonings. Sauté prawn till they turn pink, you don’t have to cook it fully as you will be adding it back to the sauce along with the pasta to heat for a extra minutes. Remove the prawns from heat and set aside.

In the same pan, add another tablespoon of oil and sauté the remaining garlic and onions till fragrant. Pour in about half of your prawn broth and pasta sauce. Simmer till sauce has slightly reduced, add cream and mix. Now, add your cooked pasta and prawns, cook for 2-3 more minutes to fully heat through the pasta and fully cook the prawns.

Serve with a generous sprinkling of parmigiano reggiano, parsley & chili flakes.

Garlic butter sautéed mushrooms.

I haven’t been posting a lot for these past few months. I’ve been having what creative people call, a ‘mind-block’ eventhough I’m the most uncreative person I know.

With the lack of post, I decided to post a short one on my favourite recipe & my go to whenever I needed a last minute side to add to the dinner table. It is as easy as abc, so simple that there’s no exact measurements for the ingredients!


1 pound/ 450g Mushroom(s)(brown/button/shiitake)

1/2 bulb of Garlic, minced

2tbsp Butter

1tbsp E.V.O.O

Pinch of Salt

Freshly ground black pepper

In a medium frying pan, melt butter and add olive oil and minced garlic. Fry till fragrant.

Add your sliced mushrooms and evenly coat the mushroom with butter. Season with salt & pepper. Sauté for another 3-4 mintues or until mushroom looks slightly brown on the sides.

Serve with your favourite main or even with scramble eggs for breakie.


Pumpkin bread.

< Falling into Fall >

Pumpkin bread is the first thing in mind when I think of fall baking. It is simple and easy to make and absolutely delicious.

I don’t always stick to a particular recipe for pumpkin bread and most of the recipes i’ve tired calls for the same ingredients and taste quite similar. This particular recipe I found looks amazing and moist so I decided to try it out!

I’m using Libby’s pure pumpkin purée which most people are familiar with. It was always available in my local supermarket throughout the year but when I needed it, there was no sign of it at all (maybe everyone are gonna making pumpkin pie!) . I had to carry three cans of pumpkin purée home all the way from town. (town supermarket usually carries more imported goods)

Pumpkin pie spice is not common in my country so I had to get it off

  Mix all the wet ingredients together with sugar till it’s well combined.

Whisk dry ingredients together or use a sift if your flour has clumps like mine.

Off they go into the oven!


recipe adapted from

1 (15 ounce/425g) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water (I used milk but you can also use buttermilk)

2 teaspoons pure vanilla extract

2 1/2 cups sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

2 tablespoons pumpkin pie spice

Preheat oven to 350°F/162°C. Grease loaf pans. In the bowl, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

*Optional. Add nuts or chocolate chip

Tokyo, Japan. Food

    < It’s all about the food. DUH! >

Day 1:

The great thing about taking a Japanese carrier is that you get served proper and edible Japanese meals onboard.

My sister and I took a midnight flight and we were given a bag of goodies! The bag included a bottle of water, a small pastry and some snacks. I happily devoured the snacks while enjoying the inflight entertainment.

Breakfast was served and my sister and I choose the Asian meal and it was congee with (white bait??) and seaweed. It was the most delicious meals I’ve ever had on board. The congee with side of pickled vegetables and a small piece of salmon & soba was so delicious!

The soba came with scallions on top and noodle sauce, wasabi & seaweed on the side.

We finally landed in Haneda Airport and we bought train tickets into the city. We obviously stopped by their combini to grab some drinks and onigiri! I got the salted lychee drink and a mentai stuffed onigiri while sissy got unsweetened green tea and a onigiri with a half boiled egg in the middle! Simple yet delicious!

We checked into our Airbnb and washed up before heading out! Before I went to Japan, I did some research and saw that there was a yogurt flavoured water?!  Thank god for a combini seriously like 20 steps away from our Aribnb! I poped in a got a bottle of the yogurt flavoured water.

It tasted like a more flat and sweet calpis. Liked it but not veryyy much!

We headed to Shinjuku and my sissy had been to Japan a couple of times and she really liked a ramen place that has dry noodles in a oily sauce. It was basically just thicker noodles than ramen in a savoury and oily dressing topped with onsen egg, bamboo shoot, pork slices, seaweed, minari(?) and big scallions.

It was good but it would be better if the sauce wasn’t that salty and the noodles were a little softer.

Japan’s Lawson are famous for their Karaage (fried chicken bites) and we decided to try the new Hawaiian BBQ on cus their were of limited time. It was good but nothing special though.

After a few hours of shopping, we ran out of energy (midnight flight with zero hour of sleep). We went back to our Airbnb. After stepping out of the metro station, we saw a Yakiniku (BBQ) place and decided to give it a go.

Gyu-kaku is available back home & in Japan, it would probably be a lot less expensive and of better quality. We ordered some pork and a wagyu platter and the total amount we paid was around SGD$50!

The wagyu platter consist of thick cow’s tongue and different cuts of wagyu.

We ate and went to combini (of course) and headed home.

Day 2:

Seafood for breakfast! We headed to Tsukiji market which is probably the most well-known seafood market in the world.


Stopped by a store that sells grilled scallops in butter and oysters. We got a grilled scallop each and it was sooooo delicious! So fresh, juicy and perfectly cooked!

Saw a long queue for sweet omelette on a stick and as a typical SG’rean, we joined the queue as well!

There was two option, sweet or regular, we opted for the regular one cus sissy doesn’t like sweet egg. It was hot, juicy and delicious. Seriously, how does Japanese make simple food like this so delicious?!

It was a hot hot day in Tokyo and we bought a Peach sorbet on a cone to share! It wasn’t anything special and for me it was a tad too sweet but it was light and refreshing.   

We were still hungry about the scallop, eggs and bbq sticks so… It’s sushi time! I ordered fresh raw scallop, crabmeat, roasted eel and sea urchin.

It was my first time trying sea urchin. It was fresh and creamy. I took it all in a bite and I ended up with a gag reflex. It was better than expected but once is enough for me.

  We shopped around Akihabara for hourssss! There were sooooo many cute stuff to buy! We didn’t know the area well so when we chance upon a Yoshinoya and I (sissy tried it multiple times) decided to try it out so that I can to compare it to SG’s.

Can’t really say that it was better than SG’s cus it tasted quite different. If I really have to choose which is better, both are good!

Digital vending machine! Saw the salted vanilla ice-cream drink and gave it a try! Couldn’t really taste the salt in the drink & it tasted excatly like a melted McD’s vanilla ice-cream!

My cousin landed into Tokyo and after we brought her to our Airbnb, we went to Shinjuku for Ichiran Ramen! I’ve had Ichiran before in Hong Kong and I can safely say that it is the best ramen I’ve ever tasted!

The broth was thick and flavourful! The chashu was tender and the special red sauce really adds even more flavour to the ramen! You get to customise your own bowl of ramen from choosing the firmness of your noodles, thickness of the soup, the amount of garlic and red sauce and also toppings for your noodle.

If you’re ever in Japan, you haveeeeee to try Ichiran ramen! But be prepare to queue for at least half an hour to and hour!

I ended our second day in Japan with a Yubari (melon) beer! I am not a huge fan of beer but let me tell you, this beer is the best beer ever!! Doesn’t taste like beer at all, it tasted like sweet fragran melon soda!

Day 3:

It was sissy’s birthday and we celebrated with a cheese tart for breakfast that we bought the day before. It was the highly raved about Pablo Cheese tart that everyone was saying that it is the best cheesecake/cheese tart ever.

I don’t find it that amazing. It didn’t have a strong cheesecake taste at all. You could only taste a hint of cheese in it. All in all, it’s was good if it was a custard tart but not as a cheese tart.

DISNEYLANDDDDDDDDD! We entered Tokyo Disneyland and we were starving! There were too many restauranta around and only a few cafe/fast food and we settled for hot dogs.

We each ordered a summer special set that includes a curry hot dog, chips and a drink! Everything in Disneyland are sooo adorable, even the soda cups!!

Melon snow cup which was tooooo sweet and cloying!


It was the end of the day and we were once again starving! Japanese curry for dinner!

Sissy order the mousse with a souvenir cup.


When in Tokyo Disneyland or Disneysea, you have got to try their popcorn!! I tried the soy butter flavoured one. It was a unique flavour for popcorn and it think it was really good!

Ichiran Ramen for dinner again!!

Day 4:

We planned to go to Asakusa area and to visit the Shrine. But before all the adventure, it was breakfast time!  Cousin have been to the area before and recommended us to try the tempura place.

I ordered the simplest bowl of tempura don. It includes eggplant, fish, prawn, squid and something else :O Although the tempura wasn’t super crispy but nevertheless, it was so comforting! It was lightly crisp, juicy, flavourful but slightly oily.

After we have offered our prayers at the Shrine, we shopped around the area and we got some soft serve to cool ourselves from the blazing hot sun!

I got the Ramune (soda), sissy got purple sweet potato and cousin got the melon flavoured one. I should have went for the melon one, mine was overly sweet!

Shop shop shop around Ikebukuro and had McD for dinner!!

Ebi burger was crispy and juicy! SOOOOO much better than the one we had in SG.


Cousin had the pork katsu burger.

Day 5:

We had bought sandwiches and onigri the night before and had breakfast at home as we have to leave early for Yokohama!

We went to the Nissin Cup noodle museum and we made our own cup noodle!! So exciting! (Till now, I have yet to eat mine and it has passed it expiration date)

Early dinner was mehh.

We were hungry again! There is a Coco curry house on our way home so we went into for a late dinner! I ordered Asari curry with lightly crisped chicken.


DESSERT!! Häagen-Dazs!

Day 6:  

It was our last day in Japan and we went to a department store to buy some Tokyo Banana as Omiyage (souvenir) for friends and family!

I’ve heard about Okashi land before and they had fresh Jagariko and potato chips!

Fresh jagariko was sooo good! It isn’t the crispy kind you get from the supermarket but a soft kind.

The fresh potato chips drizzled with royce chocolate was not bad as well.

Potato churros with sprinkling of salt. It was potato-y, soft and chewy like mochi! SOOOOOO GOOOOODDD!

Japanese food sample are sooo real!

My sissy and I checked in a we had a quick meal before our flight.

Our dinner! It was voted on SNS to be one of the best meal served onboard ANA. & can I say, miso soup onboard!!

 This is something very useless and weird but their napkins are made from used green tea leaves! It smelt like green tea and lightly taste (I really licked the napkin) of green tea!

That’s all (there’s actually more but I was too hungry to take pictures) I’ve eaten during my trip to Japan.

I know I say that everything taste soooo good, but that’s the truth!


Les Merveilleuses de LADURÉE.

 When two of my favourite thing came together and created the most amazing babies.

Ladurée + makeup = Les merveilleuses de Ladurée.

Although the items were on the pricier side, but who could resist such beautiful makeup products??!

A line of makeup product from a French pastry doesn’t seems like it would be of good quality of substance but rest assure, the whole collection are produced by a Japanese brand that has a history of producing makeup products & having created beautiful brands of beauty products in Japan and internationally. (brands like Jill Stuart, Anna Sui, Paul & Joe etc.)

Fard à joues poudre

Pressed cheek colour in 22

Beautiful Marie Antoinette style case.

Rouge brillance

Glossy rouge in 03 & 04

  Poudre pressee

Pressed powder in 02

The pressed powder and pressed cheek colour both came with a rough looking but soft brush for application!  Wouldn’t usually use the brush that came with the compact but will definitely try the brush out!

Last minute dessert bar ideas + 2 mousse recipe.


I haven’t been able to blog for the past two months was because I was away on a holiday to Japan and also, my sister gave birth to a cute baby boy (I am a aunt to twothree adorable nephews). I was busy being the personal assistant to my sister and also taking care of my other nephews!

I have been planning for the dessert bar for a couple of months. It didn’t looked too pintrest worthy though. With all the traveling and stuff, I didn’t have enough time to look for DIY and stuff for decorations. But nevertheless, people enjoyed the dessert bar for my baby nephew’s baby shower.

I prepared all the edible goodies the day before the baby shower. I cheated a little and made premix brownies and rainbow with white cake mix.


Nutella mousse w/ OREO crumbs and topped w/ crushed hazelnut.

Fugdy brownie

Rainbow cake with cream cheese frosting.

Lemon cheesecake mousse w/ digestive crumbs topped w/ lemon zest

Kit-kat balls


Mini mashmallows

Small dessert spoons

Paper bags for candies


recipe adapted from Cooking Classy

12 Oreos, including stuffing, finely crushed

2 Tbsp butter, melted

1 1/3 cups heavy cream

4 Tbsp granulated sugar, divided

1 Tbsp unsweetened cocoa powder

8 oz cream cheese, softened

1/2 cup + 2 Tbsp Nutella

1/2 tsp vanilla extract

2/3 cup heavy cream

1 1/2 Tbsp granulated sugar

Toasted, chopped hazelnuts (optional)

Chocolate shavings or sprinkles (optional)


For the crust:

In a bowl, using a fork, blend together crushed Oreo’s and melted butter until evenly coated (alternately, I just chopped the Oreos into fine crumbs in the food processor then poured the butter and and blended, scraping down sides of processor once). Divide crust mixture among 5 – 6 glass cups or dessert cups. Gently press into an even layer. Set aside in refrigerator while preparing mousse.

For the mousse:

In a mixing bowl, using an electric hand mixer, whip 1 1/3 cups heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and 1 Tbsp cocoa powder and whip until stiff peaks form. In a separate mixing bowl, using electric hand mixer, whip cream cheese and 1 Tbsp sugar until very smooth and fluffy. Add in Nutella and vanilla and whip until well blended and fluffy. Fold half of the whipped cream mixture into cream cheese mixture and fold until slightly combined, then add remaining half and fold just until no streaks remain. Transfer mixture to a large piping bag (you can also just spoon it into cups or use freezer Ziploc bags and cut corner, if you don’t have piping bags). Remove cups from refrigerator and pipe mousse over crust in each cup, then transfer to refrigerator and chill 1 hour (or up to 12 hours).

For the topping:

In a mixing bowl, using an electric hand mixer, whip 2/3 cup heavy cream until soft peaks form. Add in 1 1/2 Tbsp granulated sugar and whip until stiff peaks form. Transfer to a piping bag and pipe over tops of mousse. Serve garnished with chopped hazelnuts and chocolate shavings if desired.

recipe adapted from Overtimecook

1 cup heavy whipping cream or non-dairy whip topping

1 cup lemon pie filling

12 ounces unwhipped cream cheese (or tofutti cream cheese)

1 teaspoon vanilla extract

a few drops yellow food coloring, optional

1 cup powdered sugar

½ cup graham cracker crumbs

2 Tablespoons sugar

2 Tablespoons melted butter or margarine

In the bowl of an electric mixer, whip the cream until stiff.
Remove from the mixer and set aside. (No need to wash the bowl before continuing.) Add the lemon pie filling and cream cheese to the mixer and beat until smooth. Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.
To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.
Place a small amount of the crumbs on the bottom of a cup. Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top. Serve chilled.

Chinese Almond Jelly.

One of my favourite dessert of all time has got to be almond jelly. Specifically my mum’s almond jelly. My sisters and I like our almond jelly stronger in flavour than commercially made ones. Almond jelly with canned fruits is the perfect ending to any meal, it is light and refreshing.

It is super quick and easy to make. Serve it after a heavy meal and your guest will sure to like it.


2 packages (2oz) of agar-agar powder, clear kind.

1 can (14oz/400g) of full fat evaporated milk

4 cups of water

1tsp-2tsp almond extract

1/4-1/2 cup sugar


ice cubes

canned fruits of your choice

Prepare moulds or bowl and place it in a water bath so that your jelly mixture can cool down quicker.

Bring 4 cups of water to a simmer under medium low heat and slowly sprinkle the agar-agar powder in while stirring.

After all the agar-agar powder have dissolved, pour in the evaporated milk and stir, then add the amount of sugar to your liking (note that the canned fruits your will be serving it with will add more sweetness to your overall dessert, so avoid adding too much sugar into your jelly mixture.)

When everything has dissolved, turn off the heat and add in your almond extract. Don’t add all the extract at once as it may be too overpowering for some people, so add it to your liking. Remember, you can add but you can’t take it out.

Pour your jelly mixture into moulds and if there’s any air bubble, remove it with a spoon or ‘poke’ it with a toothpick. The mixture will set quite quickly under room temperature. Once the jelly has cooled and set, refrigerate for at least 3 hours to chill before serving.

Serve almond jelly cut up into small chunks with canned fruits, ice cubes and water to slightly dilute the fruit syrup.

Summer Essentials.

My summer essentials; even though it’s summer all year round here in Singapore but during summer months it really is ridiculously HOT! These are actually my all year round essentials. The most important skincare to use during summer is definitely sunscreen.  I used to hate putting on sunscreen because all the other sunscreen I’ve used are always sticky, thick, awful smelling & leave my face looking like a geisha. I’ve tried drugstore brands like Biore, ZA & La Roche Posay to high end brand like Dior but nothing works for me.

L’oreal released a new sunscreen most which sounded like it would be light and thin (because it comes in a spray can). It was on introduction sales so I went ahead and bought it! I tried it the next day and wow, it really is lightweight but still leave a slightly sticky & oily residue. It didn’t broke me out & I couldn’t really feel it on my face throughout the day.

The next skincare is moisturizer. Even though it is summer, moisturizing the skin is still important! I have oily skin so I choose a lightweight moisturizer that is perfect for oily skin or to be used during summer. It claims to mattify the skin and it really does but not for too long though.

Expensive water in a spray can. Many have said that it is just a can of water for your face but I highly believe that it is no ordinary water but spring water from La Roche Posay. I used this spray whenever I’m feeling warm just to refresh myself.

Summer is all about ice-cream, fruits & beaches. But when I think of summer, I think about ice-cream.

I was shopping at the usual mall and stumbled across the beauty section and saw the I love… range of beauty product & then I sawwww minty choco chip shower gel ( I was like WOW! Take my cash) This shower gel just screams summer! (See what I did there?!)

There’s a lot of skin action going on during summer so shaver & body scrub is your best friend. My all time favourite body scrub is the Soap & Glory Breakfast scrub. I’ve gone through 4 tubs of the scrub in one & a half year. It does not smell overwhelming in the shower and it does not feel too harsh or light on the skin, just the perfect texture for a body scrub.

The Schick intuition razor is so convenient to use! You don’t need any shaving cream or soap to start shaving those hairy legs. & it comes with a cute limited edition handle!

Moving on the everybody’s favourite, makeup! Summer = warm weather = sweat = makeup melting = BAD! Foundation on summer days are a no no for me! I’ll either use powder foundation or BB/CC cream for a lightweight coverage like the Bourjois 1 2 3 Perfect CC cream! It is lightweight with medium/light coverage but if you like it to have more coverage, just slowly build it up for your perfect coverage.

Lipsticks for me is another no no in summer cus it feels thick and drying on the lips, soooo I really like a nice juicy, glossy, sheer lip colour for summer! My Yves Saint Laurent’s Volupte sheer candy does the job! It give a really nice sheer and glossy colour and it is so moisturising on the lips too!

I feel like the baby pink in the Les Merveilleuses de Ladurée’s blush is the pefect colour for summer. A summer makeup look for me should be dewy skin, light eye maker up, baby pink cheek & lip colour with a pop.

My choice of perfume in summer would usually be perfumes that are really light and fruity but this year, I went for a more floral but still light scent. The Jo Malone perfume was a spring time released but I personally think it is suitable for all year round. Smells sooo good! (& take a moment to enjoy the cute packaging)

Sweat sweat sweat… I’ll use Perspriex at night and boy it would last for three-four days, sweat-less and odor-less pits.

Slippers and sandals naturally show off my dry and ugly feet but with the Scholl Velvet smooth electric buffer I’ll have smooth and pretty feet all year around!

That’s it! These are a few of my favourite things (for Summer). & pardon for the low quality pictures.

Hope everyone has a great summer break & summer!