Tuesday 29 August 2023

5 Mistakes to Avoid When Starting Home Tuition Services

 

Home tutoring has become a big idea these days. The tutoring industry has grown to billions. It is also an extremely flexible gig as it can be both a home visit or online, depending on your and your client's feasibility. You can do the business as a side hustle or even full-time if you are gaining success and popularity.

 

People these days are emphasizing home tutors. They want their kids to learn in front of their eyes and monitor their learning process. This plays a beneficial role in the home tuition service industry, and now more people, especially students, are entering the field. Starting home coaching services may seem extremely fluent as the venture requires no big investments. However, many individuals need to be made aware that, like every venture, this one also needs a proper plan and a few rules. Avoiding these may cause you a lot of trouble, and you may fail your dream idea. To be on the safe side and keep you on the track of success, here are a few mistakes to avoid:

 

No Proper Plan

Like every business, tuition services also need a strategic plan. You must know where to start and when to stop. Your business plan should mention every aspect of your venture, including the timings, investments, strategies, and, above all, the ways to attract clients. Ensure you write a plan with all the industry knowledge, including your competitors and clients. Before writing the plan, perform a survey or research, and be fully aware of the industry trends and rules. Also, know how this field works in your surroundings and how it will be in the future. You should also take advice from people who are in the field and also who failed in the field. It will give you an immense idea of what to include in your plan and how to make it successful. A good plan with all the strategies will help you succeed faster without risk or loss.

 

Investing in Resources Early

Many individuals make the biggest mistake of investing in resources before time. Even with zero clients, they spend a lot on technology equipment, transportation, seating areas, and background (if they offer online services). It cost them in terms of money and time. Only make a big investment if you get clients; the first thing is to attract an audience and make the venture bigger. If you invest too much at the starting phase, you may double up your risk of loss. Some people also invest in websites. Though a good website is beneficial, in the start, you may take advantage of social media platforms and local newspapers or even you may print banners and distribute them in your area. It will help you get clients in your vicinity.

 

Undercharging or Overcharging

Charging your clients is one of the biggest aspects of your business. It is the pillar of success. Some home tuition service providers make the mistake of undercharging their clients initially; it may only run your time with no practical gain. In the same way, overcharging them also costs you client loss. The best way is to survey the rates in your vicinity and then decide on your charging list. A little above or below may work, but if the ratio is far from the competitors, you may suffer in the long run. To make your venture successful, it's better to charge in proportion to your competitors in the field. In addition, offering sibling or early bird discounts is also a good way to gain more clients.

 

Avoiding Agreements and Warranties

Another crucial mistake to avoid is agreements or contracts. Many people offer services by word of mouth without any paperwork or legal documentation, which may cause them to suffer soon. Though tutoring is a small industry and often, the clients are people near you, a proper agreement is best to consider. You should mention the starting time, charges, hours per week, rules & regulations, and any other extra charges you and your client agree on. In addition, if you hire some employees for assistance, they must sign legal documentation in terms of contract. In the contract, you should mention the work duration, salary awarded, commission, rules of your firm, and the duration they must work with you. This will keep them bound and save you from the stress of leaving a team member at the wrong time. The contract is also a must in case of partnership or collaboration.

 

No Connections

Like every business on the earth, home tuition service also grows with the help of the right connections. Knowing someone in your field and making yourself recognizable among competitors is the key to growth. With good connections, you can expand your services in no time. Many people make a rivalry with others in the field and avoid them; it can only lead you to loss or failure. Make sure you attend the events, seminars, and webinars related to your field. Also, join online platforms relevant to your niche. These days, the world is a global village, so reaching out to others in your field will help you grow your expertise and clientele. Collaborating with the bigger tuition academies may also help you get recognition and maximum benefit.

 

Wrapping Up!

Home tuition services are a good way to start your venture, even with no investment. The field is very vast and extremely affordable. Even as a student, you can start it without any hustle. If you are working on a small level, it may require only a few hours of your day, and within a short span of time, you can get a tremendous number of clients. The only thing it requires is professionalism and hard work. It doesn't ask for big investments or workstations; only expertise in your field, good communication, and a timely approach may lead you in the field. As mentioned earlier, being professional and avoiding mistakes will keep your tuition academy on the path to success.


This article is brought to you by Meghan Galaxy

Sunday 27 August 2023

Yummy Palace – Authentic Chinese Cuisine

Yummy Palace is an Authentic Chinese Cuisine, hidden in Defu Industrial Area. LD and I visited this restaurant during the Chinese New Year and we enjoyed the CNY dishes very much. Therefore, this round, we suggested to our friends for our “makan session”.

Yummy Palace
Instead of a set menu, this round we ordered a la carte. Started with Crispy Fried Fish Skin Coated with Salted Egg Yolk ($13.80). The crispy fried fish skin is coated with salted egg sauce and pork floss. It is crispy, crunchy followed by a mix of savoury, umami salted egg yolk and sweet pork floss plus a bit of kick from the chilli padi. A crowd pleaser dish.

Crispy Fried Fish Skin Coated with Salted Egg Yolk 
Ice-Vegetable Salad with Japanese Sesame Sauce ($12.80). One of LD’s favourite vegetables. The ice vegetables are crunchy and refreshing, the creamy and fragrant sesame dressing works nicely in the salad together with the juicy tomato.

Ice-Vegetable Salad with Japanese Sesame Sauce
Crispy Roast Pork Cube ($13) – served with mustard. The roast pork skin is crispy and crumbly, while the flesh is moist and tasty. The peanut adds another crispy texture to the dish.

Crispy Roast Pork Cube 
Crispy Roasted Duck ½ ($30). Crispy skin followed by juicy and succulent flesh. The duck is very tasty and well marinated, thus the plum sauce that is served with the duck seems unnecessary.

Crispy Roasted Duck - Half
Yummy’s Signature Chicken Stuffed in Pig Stomach Soup ($68). It is served in a whole pot. At the table side, the service staff cuts the pig stomach and portions the soup. The broth tasted creamy, robust, peppery and infused with the flavour of the chicken and pig stomach. The pig stomach and the chicken are fork-tender. The portion is enough for 10 pax, so most of us get a second serving of the soup. It is recommended to order this dish in advance.

Yummy’s Signature Chicken Stuffed in Pig Stomach Soup 
The Chicken in Pig Stomach
Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce ($18). The exterior of the homemade beancurd is slightly chewy as it was deep fried, while the interior is smooth and silky. However, the star of this dish is the rich pumpkin gravy. It is sweet and packed with lots of umami flavour. I like the golden mushroom and the fresh crab meat in it. A “rice thief” dish for me.

Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce 
Stir-Fried Scallops with Asparagus in XO Sauce ($28). The scallops are plump and juicy, complimenting the crunchy asparagus. The flavour comes from the XO sauce; however, it lacks the OMPH factor.

Stir-Fried Scallops with Asparagus in XO Sauce 
Crispy Sweet & Sour Pork Served on Ice Cubes ($36, Medium). When this dish was served, our first reaction was, WOW, this looks cool. The cube of fatty pork is coated with a thick batter and deep-fried before it is tossed with the sweet and sour sauce. Usually, the batter can become a bit soggy due to the sauce and lose its crispiness. By serving it with ice, the batter remains crispy while it soaks up the sauce. There is a stand with holes on the plate, to segregate the melted ice and keep the crunchiness of the pork. The diced cucumber, pineapple and cherry tomatoes added different texture and flavour to this dish. Yummy.

Crispy Sweet & Sour Pork Served on Ice Cubes 
Sea Prawn cooked in Superior Soy Sauce ($48, $8 /100g). This style of cooking is not on the menu. We tried it during CNY and we decided to order this dish again. The prawns are initially deep-fried and then coated with Superior Soy Sauce. They are fresh and crunchy. The soy sauce is filled with umami and nicely paired with the prawn; however, I find the taste not as good as during the CNY. Missing the “kick” that brings this dish to another level.

Sea Prawn cooked in Superior Soy Sauce 
Sauteed E-Fu Noodle with Fresh Crab Meat ($26). The E-Fu Noodle is infused with robust umami stock. Each slurp of the noodle is like an explosion of flavour and you can’t just wait for that next slurp. The crab meat and mushroom add a delicate sweetness and a touch of al-dente in the noodle. One of the tastiest E-Fu Noodles I ever tried. Yum!!

Sauteed E-Fu Noodle with Fresh Crab Meat
For desserts, we ordered Crispy Fried Pan-Cake with Red Bean Paste ($12) and Steamed Mashed Taro with Ginko Nuts & Pumpkin / Orh Nee ($20). The red bean paste pancake is disappointing. Although it was crispy externally, the skin tasted doughy. A longer time in the wok should solve this issue.

Crispy Fried Pan-Cake with Red Bean Paste
Meanwhile, the Orh Nee is just awesome. It is thick, dense, a bit rough yet packed with a solid yam taste. Usually, I will give the ginko to LD, but the taste is well hidden by the yam. Although the top part of the Orh Nee is covered with sugar syrup, the sweetness is just right.

Steamed Mashed Taro with Ginko Nuts & Pumpkin / Orh Nee 
When you arrive at the restaurant, you will be welcomed by the traditional look of a Chinese restaurant, complete with a big Chinese signboard. In the dining area, different types of lanterns are used for the lighting and the wall is decorated with Chinese paintings and Chinese antiques or collections. The tables and chairs followed the traditional style of furniture, big round table for big groups (table for 8 or more) with lazy susan, complete with the yoke back chair. For smaller groups, they use square tables with yoke back chairs.

Part of Dining Area
Part of Dining Area
We went on a weekday and the restaurant was not crowded. Service was friendly and attentive.

Small Dish & Sauce
Overall, we enjoy the food, service and ambiance of the place. We recommend the Yummy’s Signature Chicken Stuffed in Pig Stomach Soup, Crispy Sweet & Sour Pork Served on Ice Cubes, Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce, Sauteed E-Fu Noodle with Fresh Crab Meat and Steamed Mashed Taro with Ginko Nuts & Pumpkin. Cheers!!

Food & Drink: 8.25/10
Value: 7/10
Service: 7.75/10
Ambiance: 8/10
Budget per Person: $51 – $80

Yummy Palace
87 Defu Lane 10
#02-01
Singapore 539219

T: +65 6343 1818 / 9735 0048
OH: Daily 11.00 – 15.00; 18.00 – 23.00

Tuesday 22 August 2023

One-Ninety Restaurant and One-Ninety Bar – Argentinian Takeover at Four Seasons Hotel Singapore [MEDIA INVITE]

From Buenos Aires to Singapore, award-winning Renato “Tato” Giovannoni (recognised as one of the top 10 bartenders in the world) and culinary and hospitality maestro Alex Resnik, are taking over One-Ninety Restaurant and One-Ninety Bar at Four Seasons Hotel Singapore. This three-month stint will start from 1st August 2023, diners are invited to experience the rich culinary heritage of Argentina.

One-Ninety Restaurant - Part of Dining Area
Every night diners will embark on a culinary journey of Argentina’s food culture, a melting pot of flavours originating from traditional native dishes, flavours brought by the immigrants across the Atlantic Ocean plus the delectable European influences.

One-Ninety Restaurant with South American Wines
One-Ninety Restaurant x Brasero Atlántico (“BA”) – will feature à la carte dinner menu and a six-course Chef’s Table dinner experience (SGD 168 per person) specially curated by Resnik, that showcase diverse flavours and traditional techniques. The dishes are created focused on simplicity, with the most fresh, local and best ingredients, all cooked “a las brasas” (on the grill), inspired by immigrants who arrived in Rio de la Plata. To complement the meal, diners can also look forward to sipping on an impressive selection of South American wines, including malbecs and torrontés, which perfectly pair with the bold flavours of the cuisine. Cocktail flights (SGD 68 per flight) and wine flights (SGD 88 per flight) are also available.

Panera - House-made “Masa Madre” Bread served with
Spanish Anchovies and unsalted Bordier Butter
The tasting started with Panera, House-made “Masa Madre” Bread served with Spanish Anchovies and unsalted Bordier Butter. Masa Madre is a traditional and ancient bread-making method, equivalent of sourdough starter. The version here has a soft, pillowy texture with the taste of rye bread. The smooth and silky Bordier Butter compliment the bread nicely, but adding the anchovies into the mix, just create the outstanding umami flavour. Yum.

Octopus Confit
Starters are served family style; Octopus Confit, 2 types of Empanadas, Veal Tongue “Pampa Style” and Aged Provoleta Cheese. Octopus Confit cooked with cinnamon and orange. It is soft, tender infused with zesty refreshing orange flavour. The same texture can also be experienced in the Veal Tongue. It is fork-tender, with a hint of vinegar and topped with Argentinian Salsa Criolla.

Veal Tongue “Pampa Style”
BA served 2 types of Empanadas, the most popular street food in Argentina. The non-meat version is filled with leek and provolone, while the meat version is filled with ossobuco (veal shanks). The empanada is baked, resulting in a crisp and crunchy pastry that is not oily. The leak and provolone tasted light and creamy, while the ossobuco is hearty and fulfilling. My pick is the ossobuco empanada.

Empanadas
Empanada with Leek & Provolone
Empanada with Ossobuco
The Aged Provoleta Cheese is a popular Argentinian dish that uses Provoleta (cheese specifically for grilling) commonly eaten as an appetizer for the chargrilled meat. Traditionally a thick size of Provoleta is placed on a hot grill over charcoal fire until crisped and browned with a gooey just-melted centre. Here, BA seasoned the Provoleta with oregano and topped with Salsa Criolla, this dish is packed with flavour and a must-try for cheese lovers. Just make sure you eat it as soon as it served, before the texture hardens.

Aged Provoleta Cheese
For the mains, we have Wagyu Flank Steak, Rib Eye, Whole Baby Spring Chicken, Frog Legs “A la Provenzal” and Gnocchi.

Wagyu Flank Steak
The Wagyu Flank Steak and Rib Eye are cooked the asador way. Each steak is nicely charred, while the interior is cooked to the point of medium rare. The flank steak is on the leaner side, it is tender with a nice bite to it. Meanwhile, the Ribeye is from Entre Todos Farm in Argentina. The meat is tender, juicy and fatty. Yummy.

Rib Eye - Entre Todos Farm Argentina
Frog Legs “A la Provenzal” is not a common sight in restaurants in Singapore. Alex Resnik strongly promotes this dish and it lives up to its reputation. The frog legs are huge, double the size of those we found in our local frog leg porridge. The meat on the frog legs tasted clean, bouncy and flavourful, while the sauce made from butter, garlic, parsley and lemon juice is creamy, fragrant and rich. It is served with potato, which I use to polish some of those delicious sauces. An absolutely must try!!

Frog Legs “A la Provenzal”
Frog Legs “A la Provenzal”
The roasted Whole Baby Spring Chicken is perfectly done. One of the most underrated dishes in most restaurants, but when you get the paper-thin crispy skin followed by juicy, flavourful and succulent chicken meat, like the version here, it is absolutely gorgeous. I tried the thigh and breast meat; both are moist and tender. The herbs on the skin also enhance the flavours of the chicken nicely. Yummy!

Whole Baby Spring Chicken
Gnocchi cooked with butter and topped with Pecorino. Is this an Argentinian dish? The fact is over 30 million people in Argentina claim some kind of Italian heritage. Therefore, it is not surprising to have an Italian dish as part of Argentinian food. It has a bouncy and chewy texture, while the flavour from the butter, browned exterior of the gnocchi and the pecorino cheese.

Gnocchi
To accompany the main meal, we have the following sides French Fries, Fennel, Beets, Radicchio. The French Fries have a crispy exterior followed by a moist interior. It is seasoned with algae salt where I can taste a bit of saltiness mixed with umami flavour in the fries.

French Fries with Algae Salt
The fennel salad is paired with watercress and citrus (orange and blood orange). It is light, crunchy and refreshing. The beets are a combination of beetroot, egg, mashed potato and quinoa. I like the sweet earthy texture of the beetroot, while the soft-boiled egg and mashed potato add creaminess to this salad.

Fennel

Beets
Radicchio. This salad is served with watercress and endive. It has crunchy with sweet balsamic dressing. It helps to balance the rich meaty flavour of the main dishes.

Radicchio
To the desserts, “Queso y Dulce”, Dulce de Leche Flan, Brasero Sacher Torte, Lemon Mousse and Valrhona Chocolate Lava Cake. Queso y Dulce is translated to cheese and fruit paste. BA use Galician Tetilla Cheese with Quience Jam. A nice pairing where the flavour is more neutral and lighter.

“Queso y Dulce”
Dulce de Leche Flan is made by simmering milk and sugar in low flames. The texture is soft and creamy packed with caramel flavour. The caramel sauce came out naturally from the flan during the baking and cooling time. Serve together with mascarpone and candied walnut, it is just addictive.

Dulce de Leche Flan
Brasero Sacher Torte is BA version of chocolate cake. It is soft but firm, and the chocolate flavour is rich and intense, especially in the dark chocolate glaze exterior. The Lemon Mousse is a meringue with strawberry coulis. The lemon is folded into the meringue to add a refreshing zesty flavour to the dessert.

Brasero Sacher Torte
Lemon Mousse
Valrhona Chocolate Lava Cake served with white chocolate ganache. Instead of oozing with dark chocolate, the filling in the lava cake is replaced with Yerba Mate, the Argentinian national tea. The result is like a chocolate lava cake filled with green matcha-like cream. The taste from the yerba mate fillings bodes well with the dark chocolate and white chocolate ganache. Yummy.

Valrhona Chocolate Lava Cake
To end the evening, we are served with surprise Yerba Mate with Dark Chocolate and White Chocolate bites.

Yerba Mate
Dark Chocolate & White Chocolate Bites
Dark Chocolate
Overall, it was an excellent culinary journey of Argentinian cuisine. While some of the dishes look familiar, we find the taste uniquely different due to the use of Argentinian flavour and ingredients. Salud! Cheers!

Thank you very much One-Ninety Restaurant, Brasero Atlántico and Four Seasons Hotel Singapore for the tasting invitation.

One-Ninety Restaurant x Brasero Atlántico
When: 1 August 2023 to October 2023.
Time: Nightly, 18:00 to 22:30 (Last Order at 22:00)
For reservation, call +65 831 7653 or email
Menu and details available at:

Food & Drink: 9/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 8.75/10
Budget per Person: $81 & Above

One-Ninety Restaurant
190 Orchard Blvd
Four Seasons Hotel Singapore
Singapore 248646

T: +65 6831 7250
OH:
Breakfast: 06.30 – 10.30 (LO 10.30)
Weekday Lunch: 12.00 – 14.30 (LO 14.00)
Weekend Brunch: 12.00- 15.00 (LO 14.30)
Brasero Atlántico Pop-up: 18.00 – 22.30 (LO 22.00)


One-Ninety Bar - Outdoor Seating Area
Moving on to the bar – One-Ninety Bar x Florería Atlántico (World’s 50 Best Bars - #18) is where cocktails are based on the contribution left by the migratory waves that came across the Atlantic Ocean in the 1900s and helped build the country, focusing on local products and how the immigrant communities adapted their customs to the lands. The brainchild of Giovannoni, the spirit of the cocktail list was designed in partnership with Felipe Pigna, one of Argentina’s most notable and influential contemporary historians, exploring the land’s original colonies and its native inhabitants.

One-Ninety Bar - Outdoor Seating Area
Cocktail highlights include Florería Atlántico’s classics such as the Negroni Balestrini (SGD 27), made with gin, Campari, Amaro Averna, eucalyptus, pinon (Pine) and seawater, as well as the El Dorado (SGD 29), a refreshing mix of Cachaça, Manifest, house-made Mate Tereré, sugar cane juice and tropical fruits. To accompany the tipples, a Raw Bar with a selection of crudo will be offered daily.

Mocktail - made with Yerba Mate
Bar Bites - La Fugazzeta Rellena Argentina

One-Ninety Bar x Florería Atlántico
When: 1 August 2023 to October 2023.
Time: Nightly, 17:30 to Midnight (Last Food Order at 22:30; Last Beverage Order at 23.30)
For reservation, call +65 831 7653 or email
Menu and details available at:

One-Ninety Bar
190 Orchard Blvd
Four Seasons Hotel Singapore
Singapore 248646

T: +65 6831 7653
OH:
Breakfast: 08.00 – 10.30
Lunch: 10.30 – 14.00
Afternoon Tea, Sat & Sun: 14.00 – 17.00
Florería Atlántico Pop-up: 17.30 – Midnight (LO Food 22.30, LO Drinks 23.30)

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