Review: Skinlab's Milk Peel Facial

Cleopatra knew milk was good for her skin – but maybe not why! SkinLab Milk Peel Facial's ultrasonic peeling system uses lactic acid – a gentle alpha hydroxy acid derived from milk products – to unclog pores and remove impurities and dead skin cells. 

For a start, the beautician Rosie, did a 10 minute massage using a calming essential oil. This helped to relax the tensed muscles from my hectic lifestyle. 

Thorough cleansing of the face before the start of the procedure.

Rosie applied milk enzymes on the face. Smelt like goat's milk to me. I could feel the moisture seeping into my skin.

Steam was infused onto the skin to open up the pores for extraction.

Being a beautician with a wealth of experiences, Rosie did a swift, thorough and painless extraction for me. No red marks were spotted thereafter.

Lastly, Rosie finished off with a rose and strawberry mask that allows the skin to rest and regenerate. It smelt so good. I fell asleep shortly after application of mask. 

I am done with no makeup on.

Skin felt so clean, refreshed and glowing with radiance.

See how my skin glows like the sunflowers. 

Skinlab The Medical Spa is currently offering the 90-min Milk Peel Facial at S$38 (usual S$158) in their newly opened Jurong Point branch.

Take the chance to pamper and experience such luxurious facial treatment now.

For appointments, do kindly contact them at:

Wheelock Place, #04-04

Tel: 6235 3246

Plaza Singapura, #03-33

Tel: 6336 1106

Jurong Point, #B1-62

Tel: 6316 2246

Feeling SPICY today?

Introducing creative new Thai-fusion dishes curated by Ron, the owner of Spicy Thai.

The organic wheatgrass drink was refreshing and tasty. Who said healthy food was always awful? There was tinge of honey tasted too. Very good thirst quencher on a hot day.

 It was only S$3.50 for a glass of goodness

Basil Mussels is priced at S$15. The portion served was huge, mussels were huge and fresh. The basil and chillies blended very well with the mussels. A must-order! Really very worth it!

The La La (Clams) Bee Hoon is priced at S$18 for a clammy experience. 

Fresh clams stirred fried with bee hoon, chillies and onions. I realised I ate more clams than bee hoon. It was very generous of Spicy Thai.  Whenever I had something similar out there, I would end up eating more bee hoon and digging into the plate to look for the clams. Clam lovers, time to head down!

Here is the dish that both adults and kids will like; Mushroom Tempura which is at S$10. The skin was crunchy and not oily, while the mushrooms were soft and not soggy and dry. This was so heavenly. Who cares about calories now? I could finish the entire plate! 

Thai Walking Cat Fish with Spicy Lemon Soup. No no the Fish would not walk!  Don't fret! Instead of using Sea Bass, Ron attempted using the entire Cat Fish steamed and kept warm using Charcoal with a tom yum like gravy. I only tried Cat Fish in Western Restaurants where the chef would grill or stir fried with a white sauce. 

To eat Cat Fish with Spicy Lemon Sauce was my first time. Imagine the protein and vitamin C goodness you can get from this dish. The flesh of the meat was tender and had no earthy taste. A very flavourful dish which is a winner for both its look and taste. It is indeed very reasonable at S$28 for a full Cat Fish. 

Never tried the Pandan Chicken from Spicy Thai. The chicken was tender, moist and fragrant.  They were cooked with the right timing. For 5 pieces of Pandan Chicken, it was priced at S$8.

I love coming to Spicy Thai. Each time, I would discover a new DIY (do it yourself) stuff by the owner Ron. I discovered an old bath tub being converted into a Fish Tank! He is indeed very hands-on and experimental. 

Do drop by to savour the delectable selection of Thai cuisine at Spicy Thai soon. Perhaps over the weekends?

They are located at: Blk 115 Aljunied Avenue 2 #01-35 Singapore 380115.

Reservation Hotline: +65 6747 8558

Introducing Mookata Set from Chang Thai

A quaint authentic Thai Cafe in Bishan; whom never fail to offer the best and freshest food.

I was delighted to be back to taste their newly-introduced Mookata set. What is a Mookata anyway?

It is a grill hot plate surrounded by  steamboat moat from Thailand. 

Heard so much from friends and the media on Mookata but seriously this was my maiden attempt at Mookata.

Perhaps it was due to a steamboat incident happened a decade ago where the oil from the hotplate popped onto my nose and left me scarred for months. I was totally traumatised and swear off steamboat for years. 

Mookata is rather different. No oil was used, the fats came from the meat. Much healthier and definitely safer unlike the typical hot plate steamboat. Water is poured on the lower part of the plate, hence will not end up having oil popping all over.

See how we use the fats to go over the entire skillet pot. 

A set for 2 pax cost S$39, which includes generous serving of ingredients.

How can we do without the chilli? The chilli sauce is a special concoction from Chang Thai. However if you want it to have more stronger flavouring, add in the garlic to the chilli sauce. Or if you are into spiciness, add the small chillies which I guarantee can surely 'numb' you. 

For me, just adding garlic will do.

The happy girl savouring her mookata.

A refreshing Lemongrass was a good choice for a Hotpot session. Freshly extracted and brewed from natural Lemongrass, it was a must-order.

My must-order. Mango sticky rice. Sweet slices of Mango with glutinuous sticky rice and a generous spread of freshly squeezed coconut milk. So heavenly. Burp burp.

Come on by to Chang Thai at: 

Blk 151 Bishan St 11 

#01-195

Singapore 580151

For reservation, call them at 

+65 85566899