Qian Hu Corporation Limited was managed by Mr Kenny Yap, the Executive Chairman and Managing Director. I guess everyone should know him as he is one of the famous Singapore entrepreneur who always appear in newspaper articles and TV programmes.
The moment we stepped into the Fish Farm, we saw a whole stretch of newspaper articles.
Qian Hu Fish Gallery
It is an integrated "one-stop" ornamental fish service provider ranging from breeding of Dragon Fish, farming, importing, exporting and distributing of ornamental fish as well as aquarium accessories. Qian Hu breeds 200 species of fish including endangered and high value ornamental fish such as the South American catfish and the Dragon Fish (Arowana).
Kids can try their hands for “longkang” fishing at the Agro-Education Centre.
And of course, our main purpose here was to try their Fish Spa. This is becoming more and more popular in Singapore. 
My fat face.
The price for the Fish Spa is $10 for 30 minutes.
It was a nice feeling, actually. I won’t deny that it is ticklish at first but after a few minutes you will kind of get used to it and even will find the sensation comforting. And of course, there are people like dear who can keep giggling even after 30 minutes. -____-'''
The two video clips we took at the Fish Farm.
After which, we headed to the new Jurong Point for food and shopping.
A new Osaka-inspired food street has opened up at Jurong Point, with seven Japanese restaurants that will offer Osaka specialties as part of their menu. Almost all of the food outlets are owned by the same company.
With 30 years of experience in Japanese ramen kitchens, the grand chef of Men Ichi is certainly not one to compromise on standards. Preparation starts early in the morning and ramen stock is simmered for long hours to achieve its full richness. Only Japanese high grade noodles are used. Men Ichi offers four popular ramen soups - tonkotsu, shoyu, miso and spicy.
Eat it Right! Eat it Loud!
For the Japanese, it is polite to slurp loudly while eating the noodles and drinking the soup to show their appreciation.
Moderate spicy tonkotsu ramen
The broth was rich and divine, but only abit on the salty side. As for the hard boiled egg, it is brownish and hard on the outside but still runny in the middle of the yolk. Nevertheless, I still love it! OMG, I'm drooling now.
Char Siew Ramen in tonkotsu based soup
Kanitama - Omelette with crabmeat and shitake mushrooms. 
1 comment:
Thank you very much for the compliments! :D
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