Latest / 987 The Shock Circuit / 987 THE SHOCK CIRCUIT REPLAY🔁 120626

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987 THE SHOCK CIRCUIT REPLAY🔁 120626 · 987 The Shock Circuit

0:03
Speaker 1: Wake up.
0:05
Speaker 1: next season.
0:06
Speaker 1: Kicking off your day in the best way. It's Sonia
0:10
Speaker 1: and Joakim on the shock circuit. Good morning. Welcome to
0:12
Speaker 1: the show. This is the final day that I'm solo,
0:15
Speaker 1: so I'm quite happy about that, but also it's been
0:17
Speaker 1: good hanging out with you. It is officially the weekend.
0:20
Speaker 1: What plans do you have? Let's catch up in just
0:22
Speaker 1: a little while. Gonna kick it off here. Martin Garrix
0:25
Speaker 1: coming up next. Stay tuned. Singapore's number one hit music station.
0:32
Speaker 1: Robert with Savior right here on 987, Singapore's number one
0:35
Speaker 1: hit music station. Thank you for joining me here this morning. Sonia,
0:38
Speaker 1: Solo and yours this week, and it's officially the weekend.
0:42
Speaker 1: So excited. We just had Robert in the studio actually,
0:46
Speaker 1: not too long ago, uh, when he was in Singapore
0:48
Speaker 1: for cloud nine, right? And he's such a sweet kid, honestly,
0:52
Speaker 1: like he's got such a bright future ahead of him
0:53
Speaker 1: and his team.
0:55
Speaker 1: They were so lovely as well. You know, sometimes, um,
0:58
Speaker 1: when an artist is growing at a very quick and
1:00
Speaker 1: fast rate, the team tends to be very protective, or,
1:03
Speaker 1: you know, they're a little bit fussy and, and, uh,
1:06
Speaker 1: maybe they make a lot of the decisions, but they
1:08
Speaker 1: were so chill and they encouraged him to open up,
1:12
Speaker 1: to get out of his shell. He can be a
1:14
Speaker 1: bit introverted, I can tell, but he did such a
1:16
Speaker 1: great job and he's such a sweetheart. We can't wait
1:18
Speaker 1: to see him back on the big stage again, that's
1:20
Speaker 1: for sure.
1:22
Speaker 1: I'm actually going to visit the flower market at uh
1:25
Speaker 1: Imba and I'm quite excited, but at the same time, the,
1:29
Speaker 1: the behavior of people have been quite scary so far.
1:32
Speaker 1: Taking a look at all the social media um videos
1:36
Speaker 1: that I've been seeing, kind of, kind of terrifying behavior. Um,
1:39
Speaker 1: if you haven't already seen them, I'm sure a quick
1:43
Speaker 1: search will allow you to allow you to find those videos.
1:47
Speaker 1: Um, I know, and from what I understand, you have
1:49
Speaker 1: to pay for the flowers, right, over at the flower
1:51
Speaker 1: market at Imba, and they are, they're like stuffed toy flowers, almost,
1:56
Speaker 1: I would say, and it's, it, it reminds me of
1:59
Speaker 1: the stuff I used to have when I was a kid, just, it's, uh,
2:02
Speaker 1: you know, come in, it comes in prettier flowers now
2:05
Speaker 1: and it's, you know, more refined, the colors are really nice,
2:08
Speaker 1: and it's, I guess, more for adults, honestly, at the
2:10
Speaker 1: end of the day, right?
2:11
Speaker 1: So I'm going on Saturday and I'm just, I don't know,
2:14
Speaker 1: I'm just hoping that it's not gonna be too crazy.
2:17
Speaker 1: I'm looking at some of the videos right now, people
2:19
Speaker 1: rushed in to grab as many flowers as they could.
2:22
Speaker 1: I don't know why, like, what are they doing with it?
2:24
Speaker 1: Are they reselling it? Because you have to pay for them.
2:28
Speaker 1: Like they, I think the first stock is free, and
2:31
Speaker 1: after which you have to pay per stock, if I'm
2:33
Speaker 1: not wrong. So, I'm just very curious, what are people
2:36
Speaker 1: doing with these flowers from flower market at Imba?
2:40
Speaker 1: Very curious to celebrate about, especially if you are all
2:44
Speaker 1: about the World Cup right now. Um, don't worry, I
2:46
Speaker 1: have no information for you in regards to teams or
2:50
Speaker 1: my knowledge of football. It has not improved at all.
2:54
Speaker 1: In fact, uh, while Joakim is away, I don't get
2:57
Speaker 1: any information about football, you know, it's just not my
3:00
Speaker 1: algorithm at all. And
3:02
Speaker 1: Um, this, this, however, doesn't stop us non-football fans from
3:07
Speaker 1: still soaking in the atmosphere because I, I still get it.
3:10
Speaker 1: I know that it's a huge thing. In fact, quite
3:12
Speaker 1: a number of years back, I remember that I happened
3:15
Speaker 1: to be in London, when, when they actually made it
3:20
Speaker 1: quite far into the World Cup. Yeah, so I'm assuming
3:23
Speaker 1: that was approximately.
3:24
Speaker 1: I mean, that was 6 years ago. How, how often
3:27
Speaker 1: does the World Cup happen? Is it once every 6 years?
3:30
Speaker 1: Please don't hate me. I know there are a lot
3:32
Speaker 1: of um people out there that get quite mad at
3:34
Speaker 1: me sometimes for roasting Joakim and, you know, his own
3:36
Speaker 1: football team, team, but that's not World Cup related. Uh, yeah,
3:40
Speaker 1: so anyway, stick around because coming up, a new way
3:43
Speaker 1: to enjoy the World Cup. Can you guess who's the
3:45
Speaker 1: optimist between Joakim and myself? Just take a random guess
3:49
Speaker 1: in your mind right now.
3:51
Speaker 1: Um, the answer is me, by the way. I'm the optimist. Joakim, sometimes,
3:55
Speaker 1: I guess we balance each other out in a way, right? Anyway, um,
3:58
Speaker 1: earlier on I was saying World Cup season underway right
4:01
Speaker 1: now and there are many ways to be able to
4:03
Speaker 1: catch the World Cup. This included, I think this is
4:07
Speaker 1: gonna be quite a big hit, especially if you live
4:09
Speaker 1: around the east.
4:10
Speaker 1: Changi Airport is officially screening World Cup matches at the
4:15
Speaker 1: Terminal 3 public area and it looks so cool, like
4:19
Speaker 1: the way they set it up. Um, I, I didn't
4:21
Speaker 1: realize there was a massive screen there or I'm not
4:23
Speaker 1: sure whether they set it up just for this, but
4:25
Speaker 1: it's over at, um, the public area at basement 2.
4:28
Speaker 1: It's like a bunch of steps, but people literally just
4:31
Speaker 1: sit there and chill and
4:33
Speaker 1: Um, I guess they wait around if there's nothing screening,
4:36
Speaker 1: they just, it's a, it's a waiting area or a
4:38
Speaker 1: chill area, but there are scheduled group matches and the
4:41
Speaker 1: schedules updated as the tournaments go on. So, this is,
4:44
Speaker 1: of course, happening from between 12th of June to the
4:47
Speaker 1: 20th of July. That's pretty cool. I think that they
4:50
Speaker 1: did good with this one, you know, it's a new
4:52
Speaker 1: place for people to watch and I just wonder about
4:55
Speaker 1: Um, the food and drinks, if you're able to, to
4:58
Speaker 1: just get your own food and drinks and sit there.
5:00
Speaker 1: I'm curious, but there's also going to be quizzes, challenges,
5:03
Speaker 1: you can win like shopping and dining deals and experiences,
5:06
Speaker 1: and I think even tickets to like things that you
5:09
Speaker 1: can catch in Jewel, like Canopy Park, for example, when
5:12
Speaker 1: it's completed, and, you know, many, many things. So lots
5:15
Speaker 1: to look forward to and you can find out more
5:18
Speaker 1: on their own official sites. They've posted about it already. So,
5:21
Speaker 1: Yeah, hey, that's something I don't mind soaking in, you know,
5:25
Speaker 1: even though I'm not a football fan, it doesn't mean
5:26
Speaker 1: that I don't like the atmosphere, right? How's it going
5:29
Speaker 1: this Friday? I know it's a bit gloomy, right? When
5:31
Speaker 1: I came in, when I drove in this morning, roads
5:34
Speaker 1: were very, very empty, um, emptier than usual. So I
5:38
Speaker 1: don't know whether everyone's just having a bit of a
5:39
Speaker 1: late start, but regardless, I'm here to give you the
5:41
Speaker 1: energy that you need and the information that you need,
5:45
Speaker 1: or maybe you didn't ask for, but, you know, sometimes
5:47
Speaker 1: I just learn new things anyway.
5:49
Speaker 1: I didn't realize this, but, um, the last time I
5:51
Speaker 1: went to pull out Ubbi, I think it was for
5:53
Speaker 1: a shoot, and it was for work. It was work
5:56
Speaker 1: related for a video shoot, and it was a number
5:58
Speaker 1: of years back, so I didn't really get to experience
6:01
Speaker 1: it as, you know, a visitor to Puau Ubin, but
6:05
Speaker 1: it was more for filming.
6:07
Speaker 1: Um, the, the previous time I was there, however, I
6:10
Speaker 1: did cycle around Pulau Ubin and, you know, just spend
6:13
Speaker 1: the day there. It was, uh, with someone that I
6:15
Speaker 1: used to date a long time ago. So that was
6:18
Speaker 1: definitely before COVID. Um, now, apparently, people have started going
6:24
Speaker 1: to Pulau Ubin to pick free durians, like pick from
6:30
Speaker 1: the ground, I guess, when they, they, they fall. Now,
6:32
Speaker 1: just a gentle reminder, um,
6:35
Speaker 1: Picking or gathering fruit in public without permission is actually
6:40
Speaker 1: illegal and it can result in a fine of up
6:42
Speaker 1: to $5000. That'll be the most expensive durian you've ever eaten. Um,
6:46
Speaker 1: but yeah, it's interesting because Pulau Ubin has been hosting
6:49
Speaker 1: more visitors than usual, obviously because of durian season.
6:53
Speaker 1: But just a gentle reminder, please don't anyhow go and
6:56
Speaker 1: forage and pick out free durian unless it's like, I
7:00
Speaker 1: don't know, a hosted event or something that's done by the,
7:03
Speaker 1: the organizers and it's, it's completely legal. Then OK, maybe that,
7:07
Speaker 1: that could be an interesting activity to do, right? But
7:10
Speaker 1: the durian season typically occurs from June to September. So
7:14
Speaker 1: I think about at least 200 people went to the
7:16
Speaker 1: island on the 6th of June alone, which was last Saturday, right?
7:20
Speaker 1: Um, I think some of the locals who actually reside
7:22
Speaker 1: on the island said that she's no longer surprised by
7:25
Speaker 1: the seasonal influx of crowds, and they saw at least
7:29
Speaker 1: 8 people searching for wild durians within 1 to 2 hours,
7:33
Speaker 1: and 4 people, at least 4 people were seen heading
7:36
Speaker 1: back to the pier with 2 large bags filled with durians.
7:41
Speaker 1: So yeah, um, it started to become a bit of
7:43
Speaker 1: a disturbance to the residents on Pulau Ubin. Reminder, there
7:46
Speaker 1: are people who live there.
7:48
Speaker 1: Oh, I, I know it does seem like, oh, is
7:50
Speaker 1: it just a place where tourists visit? No. Um, it is,
7:54
Speaker 1: it is a place where people reside. So, legally speaking,
7:57
Speaker 1: under the Parks and Tres Act, it is not allowed,
8:01
Speaker 1: and there are serious cases where penalties can go up
8:04
Speaker 1: to $50,000 or a jail term even. So, you need
8:07
Speaker 1: to apply for a permit from M Parks and see
8:10
Speaker 1: if they even say, OK, you know.
8:12
Speaker 1: Um, perhaps it could be helpful to a certain extent
8:15
Speaker 1: because if there's an influx of people and there's too
8:18
Speaker 1: much durians, maybe the residents also want to find a
8:21
Speaker 1: way to sell it, or, you know, I, I don't
8:23
Speaker 1: know whether, um, any sellers here in Singapore actually go
8:27
Speaker 1: to pull out Uber or they have their own, they,
8:29
Speaker 1: they have their own suppliers already. I'm not sure how
8:31
Speaker 1: that works.
8:32
Speaker 1: But yeah, um, make sure that you apply for a permit.
8:35
Speaker 1: Me though, I don't think I even know how to
8:37
Speaker 1: open a durian or crack open the durian at all.
8:41
Speaker 1: So I'm just gonna get the ones where they already
8:43
Speaker 1: crack it open and they seal it in that vacuum
8:45
Speaker 1: sealed box. Yeah, I'm sure you would have gotten this.
8:48
Speaker 1: Notification as of yesterday, and if you already started using it, well,
8:54
Speaker 1: I mean, it goes by in a flash. It's your
8:56
Speaker 1: CDC vouchers, yay! Uh, we can officially claim an additional
9:01
Speaker 1: $500 worth of CDC vouchers from the 11th of June. Um,
9:05
Speaker 1: they're actually brought forward from January of 2027, so you
9:08
Speaker 1: can collect this latest trench. Um, it's, yeah, in honesty, this,
9:12
Speaker 1: this makes me super happy.
9:14
Speaker 1: Because of uh rising fuel prices, as, you know, everyone
9:17
Speaker 1: is experiencing right now, cost of living anxieties and all that,
9:20
Speaker 1: so they brought it forward. Um, this is a subtle flex,
9:24
Speaker 1: but because it's been a while since I've been to
9:26
Speaker 1: like a petrol station to fuel up because I now
9:29
Speaker 1: drive an EV, right? Um, it came at such a
9:32
Speaker 1: fantastic time. I just, I cannot even emphasize this more.
9:36
Speaker 1: Because it was just before fuel prices went up that
9:39
Speaker 1: I switched to an EV and the savings have been immense. Yeah,
9:43
Speaker 1: I mean, if you want to talk to me more
9:45
Speaker 1: about it, just, you know, DM me or something. There
9:47
Speaker 1: were quite a few listeners who actually asked me about
9:49
Speaker 1: my experience with an EV because people are slowly trying
9:52
Speaker 1: to switch over. It's just I think they've got some
9:55
Speaker 1: questions and concerns, rightfully so, because I also went from
9:59
Speaker 1: full fuel to EV straight away. It wasn't like hybrid
10:03
Speaker 1: or any in between, right?
10:04
Speaker 1: So, um, anyway, our CDC vouchers split into two halves.
10:07
Speaker 1: You've got 250 for your participating hawkers and, you know, merchants,
10:11
Speaker 1: and then 250 for supermarkets.
10:14
Speaker 1: And uh, in my experience, the supermarket one always goes
10:17
Speaker 1: by in a flash. Sometimes I just feel really rich
10:20
Speaker 1: with my CDC vouchers, you know, suddenly I will add
10:22
Speaker 1: all the stuff to my basket that I wouldn't usually
10:25
Speaker 1: add if I am not using CDC vouchers, and you
10:28
Speaker 1: just feel like a baller. I'm like, yeah, I can
10:30
Speaker 1: come in and buy a big basket of stuff today.
10:33
Speaker 1: I'm not gonna lie, I spat out my apple like
10:36
Speaker 1: because I didn't realize the song was ending. I know
10:38
Speaker 1: Joe will laugh at me for this, but
10:40
Speaker 1: Um, I, I've been debating on whether I should order
10:42
Speaker 1: banyan for, for breakfast. It's been a while since I've
10:46
Speaker 1: done that, and, you know, lately it's been kind of
10:48
Speaker 1: like cold. I'm in a sweater. It's very cold in
10:51
Speaker 1: the studio today, by the way. I'm not sure if
10:53
Speaker 1: it's raining outside, can't see, but um, if it is, then.
10:57
Speaker 1: Ordering banyan is out of the question because I also
10:59
Speaker 1: don't want to put the delivery rider through the rain
11:01
Speaker 1: and stuff and probably have to wait an hour or
11:03
Speaker 1: so for it. So, um, help me with my dilemma.
11:06
Speaker 1: Should I order tommam banyan or not? It's been a
11:09
Speaker 1: very long time since I've done that, and all I
11:11
Speaker 1: have right now in the studio is an apple. I'm
11:14
Speaker 1: pretty lazy. I, I stopped, you know, I stopped preparing
11:18
Speaker 1: breakfast before getting to work because I was like, you
11:21
Speaker 1: know what, I need to prioritize sleep because even an
11:23
Speaker 1: additional 10 minutes really helps.
11:26
Speaker 1: So yeah, you can drop me a text. Tell me,
11:28
Speaker 1: should I order tommia banyan? Yes, no, maybe it's Friday.
11:31
Speaker 1: Should I treat myself? 90050987 at a particular, um, food
11:36
Speaker 1: hawker center rather is the Ang Mo Kio Market and
11:38
Speaker 1: Food Center. They've been having an ongoing bird-related issue, OK,
11:43
Speaker 1: and they're not alone. I think many, many hawkers and
11:46
Speaker 1: Many food places here in Singapore, they're facing the same
11:49
Speaker 1: problem as well. And even as, as a customer, sometimes
11:51
Speaker 1: when we sit down, you can see the birds just
11:54
Speaker 1: staring at you, like waiting for you to leave so
11:55
Speaker 1: they can attack your table, right?
11:57
Speaker 1: Um, so it's very important to clear it immediately. But anyway, um,
12:01
Speaker 1: this particular hawker center is undergoing a revamp for the
12:03
Speaker 1: next 2 months after patrons and stall vendors are constantly
12:08
Speaker 1: disturbed by crows, pigeons, and, and, and hawkers and cleaners
12:12
Speaker 1: are resorted to using laser pointers to ward off the birds. I,
12:16
Speaker 1: I don't know how effective that was, to be honest. That's, um, let's,
12:20
Speaker 1: let's find out.
12:21
Speaker 1: Uh, actually, I don't think it was that effective because
12:24
Speaker 1: they still have to go through this revamp, right? And
12:26
Speaker 1: I think it will include the installation of tables, chairs,
12:29
Speaker 1: upgrading of toilets, enhancement of bird-proofing measures. I don't exactly
12:34
Speaker 1: know what that is, but maybe, um, it's got to
12:37
Speaker 1: do with the dish return areas where the trash bins
12:40
Speaker 1: are placed. Um, spikes have limited effectiveness. In fact, I
12:44
Speaker 1: think the birds know not to go there anymore. They're
12:46
Speaker 1: very smart, you know.
12:48
Speaker 1: So I don't know where the term bird brain came
12:49
Speaker 1: from because they're not, they're not stupid at all. They're
12:52
Speaker 1: very smart. So, uh, Ang Mo Kio Town Council has said,
12:55
Speaker 1: please don't feed the birds. Please don't. I wonder whether
12:59
Speaker 1: it's sometimes not, uh, voluntary because if you just leave
13:03
Speaker 1: your table and you leave it for a second, the
13:05
Speaker 1: bird's gonna attack your food already, right? So,
13:08
Speaker 1: Um, bird catching operations were underway and regularly conducted at
13:11
Speaker 1: hawker centers too, but I hope that their revamp is
13:15
Speaker 1: gonna help a lot, especially with, you know, cleaning up
13:17
Speaker 1: the whole area and, and repositioning certain things. Perhaps that
13:21
Speaker 1: will help. Coming up after 8:00 a.m., about to open
13:24
Speaker 1: up the phone lines, uh, and just yesterday, this happened
13:27
Speaker 1: that now I officially have to fix this craving sometime
13:30
Speaker 1: this weekend, but anyway,
13:32
Speaker 1: Um, had an impromptu dinner last night with, uh, some
13:35
Speaker 1: of my friends, and they also live around the East
13:38
Speaker 1: Coast area. So when she texted me, she was like, Hey, um,
13:40
Speaker 1: you happen to be around the east today? I'm like, Yeah,
13:42
Speaker 1: what's up? She said, OK, hey, do you want to
13:44
Speaker 1: go have, uh, Tuan wine? I was like, Sure. Like
13:47
Speaker 1: I'm always down for that. Why not, right? So I went,
13:50
Speaker 1: and it's a place that's very near my, my house actually.
13:54
Speaker 1: And I like going there because it's a wine shop essentially,
13:58
Speaker 1: but you can get, uh, they're, they're really closer to
14:01
Speaker 1: the Tuta people next door, so you can actually buy
14:04
Speaker 1: a bottle of wine and you can order whatzutai you
14:07
Speaker 1: want and then, you know, have it at the wine place.
14:10
Speaker 1: But at the same time they also have a killer menu.
14:13
Speaker 1: In fact, their chai tao kui is very good, like
14:16
Speaker 1: the carrot cake, the black carrot cake.
14:18
Speaker 1: And I only discovered it, you know, um, because the,
14:22
Speaker 1: one of the owners suggested for me to try it, said, hey,
14:25
Speaker 1: just give it a go. And you know me, I
14:26
Speaker 1: love my local food. I, I'm a Singapore girl at heart.
14:29
Speaker 1: I love it. And if you, if you tell me
14:31
Speaker 1: anything that's related to hawker food, I'm down to try.
14:34
Speaker 1: So I tried it once before and I introduced my
14:36
Speaker 1: friend to it and she got hooked, right? So that's
14:39
Speaker 1: why both of us, every time we want to meet,
14:41
Speaker 1: That might be our standard meeting place. However, we went
14:45
Speaker 1: there yesterday and I think the owner and maybe half
14:48
Speaker 1: of the team, they were on leave, like they were not,
14:52
Speaker 1: they were not in town. So as a result, when
14:55
Speaker 1: we went there, we tried to order the carrot cake.
14:57
Speaker 1: They said, oh, no, our chef is off today. Uh,
15:00
Speaker 1: we do not have the carrot cake. And immediately I
15:02
Speaker 1: could see the disappointment on my friend's face. I mean,
15:05
Speaker 1: it's no one's fault. Look, everyone's entitled to leave and
15:07
Speaker 1: take it off and you know, it's, um, it's almost
15:09
Speaker 1: like a family-run business kind of place, right?
15:12
Speaker 1: But as a result, I mean, I still enjoyed the
15:14
Speaker 1: sita dinner, but
15:17
Speaker 1: My taste buds, they need, they need the flavor of
15:21
Speaker 1: carrot cake immediately. Like maybe today, I'll go get some
15:24
Speaker 1: carrot cake or something. Um, you know, when the craving hits,
15:27
Speaker 1: I can't get rid of it except to go, go
15:30
Speaker 1: on the hunt for a good one and satisfy that craving.
15:33
Speaker 1: But in a, in just a few minutes, I would
15:34
Speaker 1: love to open up the phone lines. Have you ever
15:38
Speaker 1: Want to eat something or drink something so badly, you
15:40
Speaker 1: go down to your usual spot and you know, you
15:42
Speaker 1: want to order your usual, your usual dish or something
15:46
Speaker 1: that you usually have, right? Only to, to be told, oh,
15:49
Speaker 1: we don't have it today or it's sold out. Has
15:52
Speaker 1: this happened to you before? About to open up phone
15:54
Speaker 1: lines right now. This just happened to me yesterday and
15:57
Speaker 1: uh just gave you the, the
15:59
Speaker 1: The quick rundown earlier on about how I met my
16:03
Speaker 1: friends last night impromptu, impromptu, just for a quick like
16:06
Speaker 1: zita and wine kind of dinner near our hood in
16:08
Speaker 1: East Coast, OK, and we also went there with the
16:12
Speaker 1: intention of ordering this particular dish which was, uh, the,
16:17
Speaker 1: the chai laoui, and it's the black carrot cake. OK,
16:19
Speaker 1: so this shop is quite popular for it, and after
16:22
Speaker 1: letting my friend try it once, she got hooked, so
16:25
Speaker 1: she said, let's go get it. So I said, OK.
16:27
Speaker 1: Unfortunately, when we got there, um, he said, oh no,
16:31
Speaker 1: like half of the staff, they're on leave and the
16:33
Speaker 1: chef's not here, so we don't actually have, we're not
16:36
Speaker 1: serving food today. I mean, but we still can order
16:38
Speaker 1: from the tuta shop next door because, you know, that's
16:40
Speaker 1: how they work, right? That's how they function. And so
16:43
Speaker 1: we were just, we just looked at each other and
16:46
Speaker 1: I could feel the disappointment radiating from her eyes.
16:50
Speaker 1: And I was disappointed too, but look, it's no one's fault,
16:53
Speaker 1: you know, people need to take off, take leave, and
16:55
Speaker 1: I mean, I should have asked in advance, I guess,
16:58
Speaker 1: before we just show up, but some of these things
17:00
Speaker 1: are not in your control, right? For example, you could
17:03
Speaker 1: be um a regular at a particular restaurant or cafe,
17:07
Speaker 1: but one of the days that you go there, they
17:09
Speaker 1: ran out of your usual order, you know, it happens.
17:13
Speaker 1: There were times where you go to your favorite matcha
17:14
Speaker 1: shop and they're like, oh, we've got no more strawberry matcha,
17:16
Speaker 1: or they, yeah, it's sold out.
17:18
Speaker 1: Or your favorite type of coffee beans. We don't have
17:20
Speaker 1: that anymore, so wait till tomorrow, you know, that kind
17:23
Speaker 1: of thing. So I want to open up phone lines, 669-11987.
17:27
Speaker 1: Have you found yourself in this situation before? You are
17:31
Speaker 1: so sure that you're gonna have this for your meal today,
17:33
Speaker 1: you know, you're craving something, but when you go down
17:35
Speaker 1: to the shop, they break the news to you that, sorry,
17:39
Speaker 1: we're out of it or we're, we're, we're, you know,
17:41
Speaker 1: we just don't have the stock today or we're not
17:44
Speaker 1: serving that today.
17:46
Speaker 1: I've got a few examples, and one of which includes
17:49
Speaker 1: a place that Joakim and I go to pretty often,
17:51
Speaker 1: and we always say, jokingly say this, every time we
17:53
Speaker 1: go to this place and this dish is not available,
17:55
Speaker 1: it's like our whole meal is ruined.
17:58
Speaker 1: Uh, I'll tell you what it is in a while,
17:59
Speaker 1: but call me 669-11987. Has this happened to you before?
18:03
Speaker 1: Tell me about it. We're talking about that moment where you,
18:06
Speaker 1: you really want to eat something just like me yesterday.
18:09
Speaker 1: I was, uh, craving for this chai ta u near
18:11
Speaker 1: my house in the East Coast.
18:12
Speaker 1: And we went down and my friend and I said, OK,
18:14
Speaker 1: order one, black carrot cake, please. And uh, the poor dude,
18:18
Speaker 1: he looked at us and he was like, sorry guys,
18:20
Speaker 1: the chef is off today. And it's a, it's a
18:22
Speaker 1: small like family-run sort of business, right? So I get it,
18:25
Speaker 1: I get it, but it doesn't change the fact that,
18:27
Speaker 1: of course, if you're, you know, craving it already, you're
18:30
Speaker 1: a bit disappointed, lah, right? I mean, that's only normal.
18:33
Speaker 1: So, I, I wanted to ask you if you've ever
18:35
Speaker 1: experienced this and saying hi here too. Um, Anel, you said, hey,
18:39
Speaker 1: it happened to me once where I crave for tacos,
18:42
Speaker 1: specifically fish tacos. I usually patronize this particular restaurant and
18:47
Speaker 1: because I always go to this restaurant, uh, my husband
18:50
Speaker 1: and I were thinking, let's try something different if we
18:52
Speaker 1: can find something else good.
18:53
Speaker 1: Uh, for context, the original shop we always go to
18:56
Speaker 1: has a long sneaking queue, especially during peak period. So
18:59
Speaker 1: we decided, you know what, be adventurous. Let's satisfy our
19:02
Speaker 1: taco craving elsewhere.
19:04
Speaker 1: Immediately after taking the first bite, I'm like, nope, this
19:07
Speaker 1: was bad. I felt cranky, the entire meal was ruined.
19:10
Speaker 1: I immediately regretted not just heading back to my safe
19:13
Speaker 1: space restaurant to satisfy my taco cravings. So they went
19:16
Speaker 1: to see the queue situation. It was so packed. Um,
19:20
Speaker 1: their plan was just to get one set of fish tacos,
19:22
Speaker 1: but the waiting time was one hour or more. We
19:25
Speaker 1: did a takeaway and eventually,
19:28
Speaker 1: I told the staff I actually had tacos elsewhere and
19:30
Speaker 1: it wasn't good. That's why I came back here in
19:32
Speaker 1: my usual place. And the staff actually said, was it
19:35
Speaker 1: from that restaurant? And everyone just immediately laughed and told him,
19:39
Speaker 1: you know what, your tacos are the best. It was
19:41
Speaker 1: a very wholesome convo and in the end, my fish
19:43
Speaker 1: tacos came in less than 10 minutes and I wolfed
19:46
Speaker 1: it down. It hits. Craving satisfied. TGIF Sonia.
19:52
Speaker 1: Thank you. Thank you for your message. I completely feel you.
19:55
Speaker 1: Lesson learned, never betray the places that you go to regularly, right?
19:59
Speaker 1: They always know. OK, when we come back, more of
20:02
Speaker 1: your messages and heading to the phone lines too. A
20:05
Speaker 1: great conversations going on, especially on text, and we're gonna
20:08
Speaker 1: get to phone lines with Cayden hanging on the line
20:11
Speaker 1: in just a little while. But first up, we're gonna
20:13
Speaker 1: read out a few more messages, OK? So, saying hi
20:16
Speaker 1: here to A, Yoni left uh your initials. Morning, Sonia.
20:20
Speaker 1: Just wanted to
20:21
Speaker 1: Share this funny story. So, there's this really nice banana
20:24
Speaker 1: leaf Indian rice near my house, and because parking there
20:27
Speaker 1: is limited, we used to walk from our place to
20:30
Speaker 1: the restaurant, which is about 15 to 20 minutes. Now,
20:33
Speaker 1: my husband and I would always head over when there's
20:35
Speaker 1: a public holiday. During one of the public holidays, we're
20:38
Speaker 1: so excited because it's been months since we visited.
20:41
Speaker 1: Upon reaching there, we realized the place was closed. We
20:45
Speaker 1: were so disappointed. Then it hit us. The public holiday
20:49
Speaker 1: that day was Deepavali.
20:53
Speaker 1: The irony, and we had such a good laugh over
20:56
Speaker 1: it after. That is hilarious, dude. Oh my God, that
21:00
Speaker 1: got me in stitches. Um, sometimes we just don't register it, right?
21:04
Speaker 1: Because my family, even though, yeah, we celebrate Chinese New Year,
21:07
Speaker 1: but we're not very traditional and we don't have that
21:11
Speaker 1: many visitations. In fact, I think we only do, we
21:14
Speaker 1: get all our visitations done on day one. We literally
21:17
Speaker 1: go to one house.
21:18
Speaker 1: And then some people go over to my parents' house
21:21
Speaker 1: and that's it. Like we're super fuss, free and straightforward. So,
21:25
Speaker 1: you know, the days after that is also still like
21:28
Speaker 1: a public holiday, right? Day two and sometimes it's the weekend.
21:31
Speaker 1: So sometimes you forget that most Chinese restaurants, they may
21:34
Speaker 1: close for a few days. So I, I get you,
21:36
Speaker 1: I get you. This definitely has happened to me before
21:39
Speaker 1: as well. OK, um, saying hi here to H. You
21:43
Speaker 1: said morning, Sonia.
21:45
Speaker 1: I wanted to try this Assam Padas in JB. My
21:47
Speaker 1: friend and relatives recommended it. So, last week, it was
21:51
Speaker 1: a Saturday, I was with my wife and daughter and
21:53
Speaker 1: we went to JB and we spent 2 hours at
21:55
Speaker 1: the checkpoint. We arrived at the Assam Padas restaurant to
21:59
Speaker 1: realize it was closed that day. Oh, we're already craving
22:02
Speaker 1: it and really want to taste the Assam Padas, but
22:04
Speaker 1: I guess luck wasn't on our side. So, we decided
22:07
Speaker 1: to try another one on the uh in the other
22:10
Speaker 1: parts of JB.
22:11
Speaker 1: But here's the thing, on Google, it was open, but
22:14
Speaker 1: when we arrived there, it was closed. What a liar.
22:18
Speaker 1: To which I said, oh, you must have felt so cheated. Yeah. Look,
22:22
Speaker 1: sometimes it's not the most accurate, to be honest. Like
22:25
Speaker 1: I have had situations where I ordered something on a
22:28
Speaker 1: food delivery platform. The rider went down and then he
22:31
Speaker 1: had to call me and say, hey, I'm so sorry,
22:33
Speaker 1: but the restaurant is closed, like they're not even open
22:36
Speaker 1: or in one, on one occasion, it actually shut down
22:40
Speaker 1: and my order was still accepted and they said preparing.
22:43
Speaker 1: So I very confused about that. I wonder if it's
22:46
Speaker 1: just a technical glitch or something, but
22:48
Speaker 1: Yeah, sometimes may not be the most accurate, just, just
22:51
Speaker 1: our luck, right? We are talking about the disappointment that
22:54
Speaker 1: hits you whenever you go back to, let's say, you know,
22:57
Speaker 1: somewhere that you always order your favorite dish at or
23:00
Speaker 1: your go to place, comfort food, and just so happens
23:03
Speaker 1: they tell you, oh, sorry, sold out today, or we're
23:05
Speaker 1: closed already, or you go there and the whole shop
23:08
Speaker 1: is just closed and you just didn't realize because sometimes
23:11
Speaker 1: we
23:12
Speaker 1: We, we do take things for granted, especially if it's
23:14
Speaker 1: our neighborhood shops that, you know, you are so used
23:17
Speaker 1: to seeing them open like every single day, day in,
23:20
Speaker 1: day out, they're there, the aunties and the uncles, you know,
23:22
Speaker 1: you just never expect them to shut even for a day, right? So, uh,
23:26
Speaker 1: more of the story is definitely go check because that's,
23:28
Speaker 1: that's what happened to me and my friend and I
23:31
Speaker 1: yesterday when we went down to a neighborhood place near
23:34
Speaker 1: East Coast because we really wanted that carrot cake paired
23:37
Speaker 1: together with wine. It's like, ah, so good.
23:41
Speaker 1: So I wanted to share my woes and see if
23:43
Speaker 1: you could relate, you know, that feeling of uh slight
23:46
Speaker 1: disappointment when you, when you realize, oh no, I can't
23:49
Speaker 1: satisfy my craving today. We're gonna head back to our
23:53
Speaker 1: messages first and then, uh, Cayden is on the line. Uh,
23:56
Speaker 1: saying hi over here to H. You didn't leave your
23:59
Speaker 1: full name, but you said, morning, Sonia. I heard you
24:02
Speaker 1: talking about Tom Yam Banmian earlier on this morning, which
24:05
Speaker 1: reminded me of a story.
24:07
Speaker 1: And this happened when I was in Thailand with a
24:10
Speaker 1: bunch of my friends. So we were there and, you know,
24:13
Speaker 1: just so you know, we love going to Bangkok and
24:16
Speaker 1: we always go back to the same places because we
24:18
Speaker 1: need to revisit the food that we really love. One
24:21
Speaker 1: of these places has like the, the best tom yum
24:23
Speaker 1: soup I've ever had, you know, and they've got the noodles,
24:26
Speaker 1: the mama noodles and all that. Absolutely love it. We
24:28
Speaker 1: went there that day and to our dismay, they actually
24:31
Speaker 1: told me they sold out just 10 minutes before we
24:35
Speaker 1: got there.
24:36
Speaker 1: Oh no. You can imagine our faces because that was
24:39
Speaker 1: our last day in Bangkok and there was no other
24:41
Speaker 1: way for us to get it except for another trip.
24:44
Speaker 1: And so we're planning one and that's gonna happen next
24:47
Speaker 1: month in July. Can't wait to finally dig into my
24:49
Speaker 1: tom yum. Oh man, I really hope that you should,
24:52
Speaker 1: you should go there earlier than next time, knowing that
24:54
Speaker 1: they may sell out like after lunchtime, you know, so
24:57
Speaker 1: just go there a bit earlier. Don't be disappointed again.
25:00
Speaker 1: OK, we've got Cayden on the line. Has this happened
25:02
Speaker 1: to you before and what was the dish?
25:04
Speaker 2: So there's this place in Shunfu. I love, I really
25:07
Speaker 2: like the fish soup. So one day I went there
25:10
Speaker 2: wanting to eat it for lunch, and I found out
25:12
Speaker 2: it was closed, and I realized it was the day
25:14
Speaker 2: after my hol when I came back from my holiday,
25:17
Speaker 2: then it will open. So when I came back from
25:20
Speaker 2: my holiday, I, I went there.
25:23
Speaker 2: I realized that it's postponed because the market was up
25:25
Speaker 2: to cleaning.
25:26
Speaker 1: Oh
25:27
Speaker 1: my gosh, that's the worst. Uh, OK. Yeah. So in,
25:30
Speaker 1: in other words, you did not get your favorite fish
25:33
Speaker 1: soup fix.
25:34
Speaker 2: Yeah, so I just went back home.
25:36
Speaker 1: OK, down to your last few messages here. I'm so
25:38
Speaker 1: sorry if I didn't manage to read all of it out. Um,
25:40
Speaker 1: saying hi to Sits. You said, hey, Sonia, there's this
25:44
Speaker 1: shop that sells goreng pisang and uh Keropo liquor at
25:47
Speaker 1: Changi Village. OK, I think I know which one that
25:49
Speaker 1: is because I tried it before. My friends really recommended it.
25:53
Speaker 1: Anyway, it's always closed where we go. One day, when
25:56
Speaker 1: they were open, we checked the opening hours. So the
25:58
Speaker 1: next time when we want to go, we'll follow their
26:00
Speaker 1: opening hours, but it's closed again, lah. Since then, we're like,
26:05
Speaker 1: forget it, not visiting them anymore. OK, now I'm starting
26:08
Speaker 1: to think whether I ate the same, I ate the
26:11
Speaker 1: growing pizza from the same shop or is it another one?
26:13
Speaker 1: It could be quite a number. Um, can you please
26:15
Speaker 1: text me what was the name of this shop? I'm
26:18
Speaker 1: so curious and will we ever get to try it?
26:21
Speaker 1: That's the question.
26:22
Speaker 1: OK, um, one more message here coming in from Adeline.
26:25
Speaker 1: You said, morning, Sonia. I totally feel you. Um, just
26:28
Speaker 1: this week, earlier on this week, my girlfriends and I,
26:31
Speaker 1: we decided that we wanted our Korean food fixed, but
26:34
Speaker 1: lo and behold, the place that we wanted to go
26:37
Speaker 1: was closed. I never realized that they had an off day.
26:40
Speaker 1: I mean, some restaurants don't, right? They just operate 7
26:43
Speaker 1: days a week, but it turns out, I think it
26:45
Speaker 1: was something that was introduced recently. They shut for 1
26:48
Speaker 1: day to let their staff rest and also
26:51
Speaker 1: The owner, she's kind of old and she did say
26:53
Speaker 1: that like she's getting a little old and tired and
26:56
Speaker 1: they need a day off.
26:58
Speaker 1: OK, I feel you. I hope you get your Korean
27:00
Speaker 1: food fix this weekend, but I understand what you mean
27:04
Speaker 1: because not every Korean shop or, um, Japanese shop or
27:09
Speaker 1: a Chinese food shop is, is gonna taste the same,
27:11
Speaker 1: you know. One tzita shop can differ greatly from another
27:14
Speaker 1: tuta shop, so I need to specifically eat at that
27:17
Speaker 1: one zita shop, you know what I mean? They all
27:20
Speaker 1: have their different specialties, I guess, but
27:22
Speaker 1: Totally feel you on the craving and only one person
27:25
Speaker 1: can walk away with today's prize. Like I mentioned, your
27:28
Speaker 1: final chance to walk away with a $100 dining experience
27:31
Speaker 1: to Wild Sea Cafe at One Flower Hill. It is
27:33
Speaker 1: worth $100. A Japanese Western inspired dining experience where you
27:38
Speaker 1: can really just enjoy their Japanese inspired drinks and cafe favorites,
27:44
Speaker 1: whereas at night, Wild Seed Bar and Grill, they have
27:46
Speaker 1: Wagyuu meats, grilled dishes, cocktails, and it's all within this
27:49
Speaker 1: beautiful lush hilltop garden atmosphere. So,
27:52
Speaker 1: I can imagine it to be a really nice gathering
27:54
Speaker 1: for you. You can also join their Matcha Social Day
27:57
Speaker 1: party happening on the 25th of July. So they've got
28:00
Speaker 1: specialty matcha drinks, you know, live music, community vibes over
28:04
Speaker 1: in Sentosa. So please follow them. That is oneflowerhill.sg and
28:09
Speaker 1: today's prize, it goes to Nel. Congratulations.
28:14
Speaker 1: You basically told me about how you always go to
28:17
Speaker 1: this one taco place because you love their fish tacos,
28:20
Speaker 1: but there was one day, you know, the queue was
28:22
Speaker 1: really too long and you decided, you know what, I'm
28:24
Speaker 1: gonna try another shop instead, to which you immediately regretted
28:28
Speaker 1: it because you said it was bad and you walked
28:30
Speaker 1: back to the original taco place and they found out
28:32
Speaker 1: that you were at the other taco place.
28:35
Speaker 1: But yes, at the end of the day, you managed
28:37
Speaker 1: to satisfy your craving and uh they actually served you
28:40
Speaker 1: really fast. I guess they want a customer back, right? They, they,
28:44
Speaker 1: they know how to handle their customers and retain them.
28:47
Speaker 1: That's always a good thing about some F&B joints. Anyway,
28:50
Speaker 1: and I hope you enjoy yourself over at Oneflowerhill.sg. That
28:54
Speaker 1: is their Instagram handle, and please enjoy your time in
28:57
Speaker 1: the Sentosa area. And I told
28:58
Speaker 1: I want you to mark this date down, 12th of
29:00
Speaker 1: July 2026. 3 new MRT stations, which are Keppel, Prince
29:07
Speaker 1: Edward Road, and Cantonment, will officially open on the 12th
29:10
Speaker 1: of July to finally close the circle line loop. Yay!
29:14
Speaker 1: It's finally completed. Um, the total completed loop, it spans
29:19
Speaker 1: 39 km across 33 stations. There are 12 interchange stations
29:24
Speaker 1: that connects commuters to all existing MRT lines. I think
29:27
Speaker 1: Times have just changed so much. It's quite crazy because
29:30
Speaker 1: each station also features beautiful design elements. It reflects the
29:34
Speaker 1: history and character of the area's located at and I
29:36
Speaker 1: think we've come such a long way, you know, um,
29:39
Speaker 1: we would not have expected ourselves to say like our
29:41
Speaker 1: public transport is a flex and the fact that when
29:44
Speaker 1: people come to Singapore, I actually tell them take the
29:46
Speaker 1: public transport. It's actually something else, you know, it's, it's beautiful,
29:49
Speaker 1: it's clean.
29:50
Speaker 1: It gets you to places quickly and yeah, it's just
29:53
Speaker 1: very iconic to Singapore, which is what I love. Despite
29:57
Speaker 1: being a driver, occasionally when I choose not to drive,
30:01
Speaker 1: I also hope to familiarize myself a little bit more
30:04
Speaker 1: because as you know, when Joakim is back, he always
30:06
Speaker 1: roasts me for not knowing like,
30:08
Speaker 1: What colors, what line and how to connect to which,
30:11
Speaker 1: you know, station and all that. So yeah, admittedly, I'm
30:13
Speaker 1: not the best, but it'll be interesting to see because we,
30:17
Speaker 1: we've taken a look at some of the initial pictures
30:19
Speaker 1: that have been released ahead of its official opening, and
30:23
Speaker 1: there's some beautiful artworks going on with, you know, local artists.
30:26
Speaker 1: Cantonment Station looks beautiful.
30:28
Speaker 1: because it's beneath the former Tanjong Pagar railway station area.
30:32
Speaker 1: So it actually looks like an old school railway station,
30:35
Speaker 1: but modern, you know, and they did that specifically to
30:39
Speaker 1: preserve the heritage of the old railway station. So, I
30:43
Speaker 1: predict a lot of people might be taking photos there.
30:45
Speaker 1: It looks a bit like, it's giving Grand Central Station,
30:47
Speaker 1: you know.
30:49
Speaker 1: But in our own, in our own ways. So it's
30:51
Speaker 1: really quite beautiful. Can't wait to see it. Once again,
30:53
Speaker 1: 12th of July. Oh, speaking of fight, you know, the
30:56
Speaker 1: funny thing was my friends and I are still catching
30:58
Speaker 1: up after I, I came back from my trip, right?
31:01
Speaker 1: And I've only gotten to catch up physically with some
31:04
Speaker 1: of them. So, the number one question people usually ask,
31:07
Speaker 1: which I would love to open up phone lines for
31:10
Speaker 1: like sometime next week. Did you fight on your honeymoon?
31:15
Speaker 1: And the answer is yes, we had one. We had
31:18
Speaker 1: one major fight, to which we look back at it
31:20
Speaker 1: and we just completely laugh about it. And, uh, you know,
31:23
Speaker 1: we said, now, I guess our honeymoon is complete. It's
31:26
Speaker 1: never complete without at least one major fight, right? And
31:29
Speaker 1: the more important thing is how you bounce back from
31:31
Speaker 1: it or how you react to the angry words being
31:34
Speaker 1: said or, or the fight itself. So, yeah, I'm glad
31:37
Speaker 1: to say we survived and it actually made the honeymoon
31:40
Speaker 1: a lot more interesting.
31:42
Speaker 1: Something to talk about to my friends, you know, upon
31:44
Speaker 1: coming back. Now, if you followed my wedding series, Countdown
31:47
Speaker 1: to I do on YouTube, you would know the whole
31:50
Speaker 1: inside joke about the pandan cake, OK? And, and not
31:53
Speaker 1: to bring up my wedding again, but I'm very touched
31:55
Speaker 1: by the comments and the, the messages that are still
31:58
Speaker 1: coming through and people saving the content and saying like
32:01
Speaker 1: this is so cute and all that, and they want
32:03
Speaker 1: to do that for their own wedding or their own
32:05
Speaker 1: party as well. Sure, please go ahead.
32:07
Speaker 1: But ever since that Pandan cake um episode, plenty of
32:12
Speaker 1: people have been trying to recommend me good places for
32:15
Speaker 1: pandan cake, OK, iconic pandan cake.
32:18
Speaker 1: And uh also big shout out to our friends over
32:20
Speaker 1: at Addition Hotel that had a very nice touch when
32:22
Speaker 1: we checked in. They actually had a full pantnan cake
32:24
Speaker 1: there for us and it was like their own gourmet
32:27
Speaker 1: version of a panan cake. Really liked it. So, ever
32:30
Speaker 1: since then, um, I'll make it a point to try
32:32
Speaker 1: the pandan cake at any cafes that I go to
32:35
Speaker 1: if they have it or you know, those old school bakeries.
32:37
Speaker 1: I love those. So in just a few minutes, find
32:40
Speaker 1: out where, in fact, it's actually near my hood, East
32:43
Speaker 1: Coast Road.
32:44
Speaker 1: There seems to be a place that has been declared
32:47
Speaker 1: the best Pandan cake in Singapore. And it's time for
32:50
Speaker 1: some food news. Here we go with the pandan cake.
32:53
Speaker 1: I know that if you followed our, you followed our
32:56
Speaker 1: YouTube series, Countdown to I do, the wedding series, you
33:00
Speaker 1: would have understood you would understand why.
33:02
Speaker 1: Hi, I'm talking about the pandan cake, OK. It was
33:04
Speaker 1: a running joke that because Jeremy loves pandan cake so much,
33:08
Speaker 1: we wanted our wedding cake to be a pandan cake,
33:10
Speaker 1: but we already had it at the lunch reception, so
33:13
Speaker 1: we went for something else at, at dinner, but still,
33:15
Speaker 1: the panan cake made an appearance and I had a
33:18
Speaker 1: piece as well.
33:19
Speaker 1: So this, of course, drew me, this, this particular article was,
33:24
Speaker 1: you know, I was drawn to it because an ex-MasterChef
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Speaker 1: contestant started something that was dubbed Singapore's best pandan cake.
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Speaker 1: It's called Keap Keap Treats, and it was actually a
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Speaker 1: home-based business. Now,
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Speaker 1: Officially have a shopfront at East Coast and you know what,
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Speaker 1: it's near me. I'm so excited. Um, they not only
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Speaker 1: sell panan cake, they have other types of cakes, machi, Kuroppo,
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Speaker 1: and it's a mother-daughter business. That is just the most
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Speaker 1: adorable thing. Giving a big shout out to Sophia Yau. She's, um, the,
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Speaker 1: the one known for her private diner butterfly table at her,
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Speaker 1: I think she has landed in the east, and yes,
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Speaker 1: she was also a contestant on MasterChef Singapore season two.
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Speaker 1: And eventually her daughter, Nicole has, you know, started to
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Speaker 1: be very involved in it as well. And now it's
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Speaker 1: a great way for them to bond, I guess, you know, I,
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Speaker 1: I'm sure it comes with a little bit of disagreements
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Speaker 1: perhaps here and there, that's only normal, but it looks beautiful,
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Speaker 1: a very Peranakan looking actually, the shopfronts, and I, I
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Speaker 1: really like it.
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Speaker 1: Some people may say opening a physical shop, you know,
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Speaker 1: why is it on your car? It's because FNB is,
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Speaker 1: is so volatile and it's so up and down, but
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Speaker 1: I think they're taking a chance and from the looks
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Speaker 1: of it, it looks beautiful and legit and I can't
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Speaker 1: wait to go check it out. Actually, I think I
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Speaker 1: might this weekend.
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Speaker 1: Um, if you're curious, this is over at 374 East
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Speaker 1: Coast Road. They're open from Thursday to Monday. So Tuesday
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Speaker 1: and Wednesdays are their off days and they've got slightly
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Speaker 1: differing opening hours, so please go check it out. Our
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Speaker 1: friends over at Eight Days Eat actually did a very
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Speaker 1: nice article up for them.