7 Tips for Travellers With Disabilities Coming to Singapore

Image Credit: Comparetravelinsurance.com

With the increase in elderly population in Singapore, travel by people with disabilities is getting more and more common. Also known as disabled travel or accessibly travel, travellers with disabilities are getting more recognition and support as the travel industry in Singapore evolves to accommodate them.

1. Ask Your Airline For Help

Before booking or arranging the trip, make sure to ask your airline for help. Many airlines will have priority queues for people with disabilities, which can help to make sure that the disabled user gets through airport without much delay and difficulties.

Image Credit: Antreclimited.com

2. Buy/Rent a Travel Wheelchair.

When it comes to wheelchairs, you can either choose to bring your own wheelchair, or to rent or buy from places in Singapore. If you’re a traveller looking for something affordable, then one of the most reputable wheelchair places with cheaper wheelchairs would be Vertex Mobility. You can either choose from their range of travel wheelchairs or lightweight wheelchairs. The best thing is, you can arrange for a same-day delivery to your hotel. They also do wheelchair rentals, but it’s recommended that you purchase a wheelchair as it is more cost-effective, without having to worry about returning the wheelchair to them.

Image Credit: vertexmobility.com.sg

3. Make Sure You Have Grab/Gojek On Your Phone.

Getting around in a wheelchair in Singapore is now very convenient with Grab and Gojek, two ride hailing services that are very efficient. These Apps are Singapore’s equivalent of Uber / Lyft. Getting a private hire car to pick you up will require less than 5-7 minutes, so make sure you grab these apps!

Image Credit: Aseantoday.com

4. Get Advice & Recommendations From Singapore Tourism Board.

Singapore focuses a lot on its tourism industry, with many visitor centers situated throughout the country. They have a hotline at 1800 736 2000, which you can call Toll-Free, from 9am-6pm on Mondays to Fridays. For areas where you aren’t sure are wheelchair accessible, simply drop them a call and they’ll be more than happy to help you!

5. Take a doctor’s note and phone number

If you have any pre-existing medical conditions, do remember to take a doctor’s note which describes the full extent of your condition and any possible complications. It’s also important to have the doctor’s emergency contact number just in case of any incidents.

6. Avoid connecting flights

Connecting flights can be a real pain for those with disabilities. Having to maneuver through new airports and places can be very tiring. If possible, try to avoid connecting flights.

Image Credit: Britishairways.com

7. Allow 3 Hours to Check In & Transfer.

It’s best to give a 3 hour allowance before the lift-off time to check in and make sure everything is fine. As a disabled person travelling on a wheelchair, it’s always a good idea to have some extra time to make sure that you get onto your flight properly. Unexpected security checks or luggage restrictions could cause some delays.

Supertree Grove at Gardens by The Bay
Image Credit: Wikipedia

Lastly – enjoy your trip to Singapore! Singapore’s a great place with many disability-friendly areas, so you’ll be sure to have a good trip J

This post is brought to you by Thomas Wiggins

Tim Ho Wan – New Management New Noodle Menu

Hong Kong Braised Beef Soup Noodle

My first experience at Tim Ho Wan (‘THW’) was in 2013 at IFC Mall in Hong Kong. This was right before Tim Ho Wan officially opened its first overseas outlet in Plaza Singapura, Singapore. From there, the expansion in South East Asia was swift and sad to be told it also led to the decline in the quality of the food.

Fried Beancurd Skin with Shrimp 

Fried Beancurd Skin with Shrimp - The Fillings

This year, I heard Tim Ho Wan franchises outside Hong Kong is taken over by new management. I also heard feedback of improvement in the quality of food and the introduction of noodle dishes, which lead me to try THW again. In the end, LD and I with a family member decided to try THW at I12 for lunch.

Baked BBQ Pork Buns 

Baked BBQ Pork Buns (3pcs, $6.80). The signature bun of THW. The crust of the bun is light and crispy, while the fillings are juicy, sweet with tender and succulent diced pork. Still one of the best Baked BBQ Pork Buns around.

Baked BBQ Pork Buns - The Fillings

Fried Beancurd Skin with Shrimp (3pcs, $6.80) and Shrimp with Chives in Filo Pastry ($5.90). Both these fried dim sum items are crispy and filled with juicy and crunchy shrimps. For the chopped chives are generous, to the point like eating vegetable spring rolls.

Shrimp with Chives in Filo Pastry

Shrimp with Chives in Filo Pastry - The Fillings

Har Gao, Shrimp Dumplings (3pcs, $5.90) and Siew Mai, Pork & Shrimp Dumplings (3pcs, $5.40) have always been good in THW. The Har Gao has a silky skin with juicy and crunchy prawn. The interesting part is the prawn looks white in colour instead of pink. The Siew Mai is moist and juicy, a delicious combination between prawn and pork. Instead of using fish roe on top of the siew mai, THW uses wolfberry to add sweetness to this dim sum.

Har Gao, Shrimp Dumplings

Siew Mai, Pork & Shrimp Dumplings

Shrimp Rice Rolls (3pcs, $7.30). The skin is thick and has a powdery taste to it, instead of the usual smooth and silky. Though the prawn is juicy, I just can’t get over the powdery feel to the skin.

Shrimp Rice Rolls

Braised Phoenix Claw in Abalone Sauce ($5.70). It was one of my favourite dishes in Hong Kong. The version here is not as good, but not shabby as well. The collagen filled chicken feet is soft, sticky and absorbs the abalone sauce nicely. It can be better if the chicken feet are cook less, allowing it to retain its crunchy texture. Plus a more generous portion of abalone stock in the braising liquid to make the taste more WOW!!.

Braised Phoenix Claw in Abalone Sauce

Beancurd Skin with Pork & Shrimp ($6.20). Soft, moist and filled with delicate thick sauce filled essence of pork and prawns.

Beancurd Skin with Pork & Shrimp

Hong Kong Wanton Soup Noodle ($8). Clean yet robust prawn broth. The noodle is thin, loaded with alkaline flavour and crunchy at the same time. The noodle has a similar texture Hong Kong Wanton Noodle. Meanwhile, the wanton is bouncy and crunchy, well infused with sesame oil. A good version on Hong Kong Wanton Noodle Soup.

Hong Kong Wanton Soup Noodle

The Noodle

Hong Kong Braised Beef Soup Noodle ($10.20). New to the menu. The broth is robust, filled with the essence of beef. The noodle has the same characteristic as Hong Kong Wanton Noodle. The braised tendon just melts in my mouth sure is the high point of this dish. However, the brisket chewy and hard brisket turning it into an unpleasant experience. It looks like the kitchen run out of the brisket, tops it up and cooked it again but not to the optimum time. Maybe I should just order then tendon noodle without the brisket.

Hong Kong Braised Beef Soup Noodle

Braised Tendon

Braised Brisket - Super Hard

Hong Kong Style Milk Tea (cold, $3.80). The Hong Kong milk tea is made before service time base on their recipe, so you cannot ask for no sugar. The tea is fragrant, smooth with a medium level of sweetness. 

Our Order Chit

The décor of the place is simple, bright and functional. The service is fast with a minimum smile, feels like any Cha Chaan Teng in Hong Kong. This sure reminds me of THW in Hong Kong, except THW in Singapore are more spacious and we are not packed like sardines as in Hong Kong.

Overall, I find there has been an improvement in the food quality of THW. It seems they are striving to bring back the best of THW. For the noodles, it is not the best however it provides a good version of Hong Kong Wanton Noodle. The beef brisket noodle still needs some improvement. Cheers!!

Food: 7/10

Value: 6.5/10

Service: 6/10

Ambiance: 6.75/10

Budget per Person: $26 - $50

Tim Ho Wan @I12 Katong

112 East Coast Road

#01-04, I12 Katong

Singapore 428802

T: +65 6636 2000

W: http://www.timhowan.com/

F: https://www.facebook.com/timhowan/

IG: @thwsingapore

OH:

Mon – Fri: 10.00 – 22.00

Sat, Sun & PH: 09.00 – 22.00

Please refer to their website for other outlets

MHR – M Brew and M Wines [MEDIA INVITE]

M Brew - Limited Edition Bottle

Millennium Hotels and Resorts (MHR) has launched M Brew and M Wines at glitz and glamour showcase at Beast & Butterflies, M Social Hotel. M Brew and M Wines will be available exclusively at its six Singapore properties under MHR.

M Brew is brewed in Singapore by Archipelago Brewery, best known for their cheekily named beers inspired by Singapore. Infused with familiar local flavour pandan emulsion, M Brew is a balanced beer with coconut and caramel with vanilla liked pandan finishing taste. A Signature flavours of Singapore and Southeast Asia.

M Brew from the Tap

M Wines consist of two brand new house pours consist of Cabernet Sauvignon and Sauvignon Blanc. Both wines originated from Australia’s Borunga Hill Estate in New South Wales.

M Wines - Cabernet Sauvignon

M Wines - Sauvignon Blanc

We had fun pairing the delicious food curated for this event such as: Crispy Pork Knuckle from Beast & Butterflies at M Social; Crispy Roasted Duck by Hua Ting Orchard Hotel; Charcoal Grilled Wagyu Beef Burger from The Orchard Café at Orchard Hotel; Octopus from Grissini at Grand Copthorne Waterfront; Butternut Lobster Bisque with VSOP from Café 2000 at M Hotel.

Crispy Roast Duck from Hua Ting

Greenland Halibut with White Wine Butter Cream Sauce
With M Wines - Sauvignon Blanc

Since I cannot drink, LD is the tester for the M Brew and M Wine. LD feels that the Sauvignon Blanc is light and easy to drink, nicely paired with seafood and pasta. Meanwhile, the Cabernet Sauvignon has a more earthy woody flavour that is suitable for red meat and duck. For M Brew, you can have it with everything.

Charcoal Grilled Wagyu Beef Slider with M Brew

From 25 June to 31 July 2019, all six Singapore Millennium Hotel and Resort properties, including Orchard Hotel, Grand Copthorne Waterfront Hotel, M Hotel, Studio M Hotel, M Social and Copthorne King’s Hotel will offer special introductory prices for M Brew and M Wine.

Chubby Botak Koala - Cheers!!

M Brew and M Wine – Special Introductory Price

When: 25 June to 31 July 2019

Where: Orchard Hotel, Grand Copthorne Waterfront Hotel, M Hotel, Studio M Hotel, M Social and Copthorne King’s Hotel.

Price:

• M Brew (S$10 for 330ml and S$13 for 500ml)
• M Wine Cabernet Sauvignon (S$12 per glass and S$58 per bottle)
• M Wine Sauvignon Blanc (S$12 per glass and S$58 per bottle)

Thank you very much to Gilbert and Grand Copthorne Waterfront Marcom team for hosting us.

[CLOSED] Minka – Premium Sushi Omakase

Chutoro Sushi

Omakase is a Japanese term used in a restaurant to give the Chef free hand to decide on the menu. Originated in Japan, it has become a part of modern dining scene worldwide. To ensure a memorable dining experience, boundaries are set like price, dietary restrictions or even includes items that you dislike.

Minka Singapore

Minka is a stylish and contemporary Japanese restaurant located at Oxley Tower, Tanjong Pagar. The restaurant is small and can only fit less than 20 pax. Most of them will be seated on the Chef’s table, having the view of the chef preparing their meal.

We decided on the $98 Omakase Menu to ensure we get to try more items.

Walnut with Bonito Flakes

Appetizers: Walnut with Bonito Flakes and Onsen Egg. The walnut is crunchy, well coated with salty, umami bonito flakes. Meanwhile, the onsen egg is served cold with sweet sauce. The egg is rich and creamy and you can taste the sweet sauce in between each slurp. Meanwhile, the ikura (salmon roe) gave it an intermittent burst of salty flavour.

Onsen Egg

Sashimi. A small portion of sashimi, consist of Bonito, Otoro and Octopus. The bonito is marinated in ginger seasoning to offset the salty flavour and infused sweetness to it. The octopus is springy and crunchy, while the Otoro, just melts in your mouth. We were hoping the portion can be bigger.

Sashimi, consist of Bonito, Otoro and Octopus

Vegetable. Chilled spinach with light soy sauce. A very light seasoning to allow the spinach flavour to shine, it can be mistaken for sesame oil instead of soy sauce.

Spinach

Sushi. All the sushi here uses Japanese Premium Sushi Rice and seasoned with black vinegar. Each grain of the sushi rice is soft, yet still QQ (chewy).

Aburi Sushi Preparation

Aburi Engawa Sushi. Part muscle in the flounder edge, fatty and melts in your mouth. The charred accentuate the flavour of the fish and the lime finish, reduce any overwhelming flavour from the fish.

Aburi Engawa Sushi

Ika (Squid). Crunchy with a bit of stickiness plus a touch of sweet soy sauce.

Ika Sushi

Aburi Hotategai Sushi (Scallops). Combining a slight bitterness from the torch with the sweetness of the scallops.

Aburi Hotategai Sushi 

Tai Sushi (Japanese Snapper). Crunchy, springy and followed with a subtle sweet taste of the flesh.

Tai Sushi (Japanese Snapper)

Hiroshima Oyster with Yuzu Jelly. Plump, brainy, sweet and shiok. The yuzu jelly compliments the huge oyster nicely.

Hiroshima Oyster with Yuzu Jelly

Hirame Sushi (Flounder). It has a tough and chewy flesh. Topped with a red sauce extracted from Japanese red leaves, which give it a bit perky taste.

Hirame Sushi (Flounder)

Kampachi Belly Sushi (Yellowtail). Rich and fatty with peppery finish from the yuzu citrus pepper. Yum Yum.

Kampachi Belly Sushi

Maguro Sushi (Tuna). A generous cut from lean part of Tuna meat with yuzu shavings.

Maguro Sushi

Chutoro Sushi (Medium Fatty Tuna). This is one of those OMG feel with you finish chewing and swallowing the sushi. It is fatty and melts in your mouth like no other.

Chutoro Sushi

Uni Sushi. Rich, creamy and heavenly. The seaweed helps to balance the richness of the uni.

Uni Sushi

Chopped Tuna Belly with Ikura. Another delicious fatty tuna, topped with salty popping salmon roe. Difficult to eat it all in on go, but it is just so delicious.

Chopped Tuna Belly with Ikura

Aburi Sashimi Rice Bowl topped with Ikura. Bitter and slightly chewy. However, after the gastronomic height of the sushi and hand roll, the rice bowl is pale in comparison. Should have served this at the beginning or replace this with a non-sashimi dish such as Oyakodon or Ramen.

Aburi Sashimi Rice Bowl

Miso Soup. A palate cleanser to wash down all the delicious sushi and final rice bowl.

Miso Soup

Dessert. Matcha (Green Tea) or Black Sesame Ice Cream. We tried both and we find both very yummy. The green tea and black sesame flavours are really strong.

Matcha Ice Cream

Black Sesame Ice Cream

Overall, it was a unique and enriching experience. Aside from the food, the most intriguing experiences is to see up front Chef J at work, creating most of the dishes and pick his brain as well. Kanpai!! Cheers!!

Food: 8.25/10

Value: 8/10

Service: 8/10

Ambiance: 7.5/10

Budget per Person: $26 - $50, $51 - $80, $81 and Above

Minka

138 Robinson Road

#01-06 Oxley Tower

Singapore 068906

T: +65 8689 1686 (Inc. Whatsapp)

W: http://minka.sg/

F: https://www.facebook.com/minkajapsg/

IG: @Minkajapsg

OH:

Mon – Fri: 11.30 – 14.00; 18.00 – 22.00

Sat: 18.00 – 22.00

Closed on Sunday.

*Please note: Only 6PM, 7.30PM and 8.30PM seatings are available for dinner.

Lunch offerings are Kaisendons and Chirashi bowl.

Menu available online