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At Home

Domestic Diva Awards 2018: The Best Breakfast Essentials For Hearty Morning Meals

Family

10 Photos You Should Never Post Of Your Child

Win + Events

Web Exclusive: WIN Staycations at The Prestige Hotel Penang, Worth Over $600!

The Singapore Women's Weekly

Your go-to resource for beauty, fashion, family, food and home. It’s the magazine for women who want it all!

Highlights

This Advanced Refrigerator Lets You Peek Inside Without Letting Cold Air Escape

This Innovative Washing Machine Saves Time by Letting You Wash Two Separate Loads at Once

This Traditional Korean Treatment Helps Slim And Sculpt Your Face And Body

Try + Test

5 Things You Didn't Know You Could Do With A KitchenAid Stand Mixer

@thesingaporewomensweekly

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Our congratulations to @chiling.lin and Japanese singer-actor Akira who have just tied the knot in Chiling’s father’s hometown of Tainan in Taiwan. The bride was in Ralph Lauren.
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#linchiling #linchilingakira #wedding #Repost @chiling.lin with @get_repost
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1117～一起幸福❤

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This #StyleSunday, we're loving this skirt type that's flattering, work-appropriate and can hide a bloated tummy. 𝙏𝙖𝙥 𝙡𝙞𝙣𝙠 𝙞𝙣 𝙗𝙞𝙤 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙛𝙪𝙡𝙡 𝙨𝙩𝙤𝙧𝙮.⁠
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#swwfashion #skirts #style #dresses #fashion #styleinspo #pleats #fashioninspo #fashionista

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Roses are red, violets are blue... flowers are pretty, and good for you too! 🌹🌺🌻 Did you know you can eat certain flowers like roses, hibiscus, mint and even dandelions to help with your health woes? 𝙏𝙖𝙥 𝙡𝙞𝙣𝙠 𝙞𝙣 𝙗𝙞𝙤 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙛𝙪𝙡𝙡 𝙨𝙩𝙤𝙧𝙮. - Features Editor Natalya Molok⁠
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#sww #health #flowers #edible #roses #healthbenefits #beautiful #delicious #wellbeing 📷: Unsplash

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Tempura is an art form at Ippoh. When you dine here, you’ve got to leave all preconceived notions and tastes of what tempura should taste or look like at the door.
Based on a technique that’s traversed five generations (so it’s hard to say these people don’t know what they’re doing), Ippoh’s housestyle of tempura is intricate and detailed.
While we may be used to having our seafood and vegetables dunked into one tempura batter mix and deep fried, here the batter is constantly being adjusted to suit the ingredient. Some may be coated membrane-thin while others like the prawns have a batter coating that lends just enough crisp. And safflower oil is used so that the flavor of the oil doesn’t interfere with the stars on the menu.
Like a sushi omakase, you’ll be served a slice at a time and Chef will share with you the best way to eat it - with lemon, salt or tempura dip with grated radish. Or, as in the case of the sea urchin tempura, he’ll tell you it’s best eaten in one bite!
The tempura bar serves sets (there’s a good value tendon lunch set at $40). The dinner one includes a warming Osuimono (Slide 2), Japanese clear broth with shrimp and shiitake mushroom. - Ed-in-Chief @barbarakoh #swwfood #ippohsg #comodempsey
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#igfood #sgeats #dinner #japanesefood #tempura

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