Eyebrow Enliven at HighBrow @ The Star Vista

I must state up front that eyebrow embroidery had never crossed my mind. The reason why I made a trip down to HighBrow in the first place was actually for their Eye Define ($500, semi-permanent eyeliner) because anyone who knows me know that I can do without any form of makeup but eyeliner, which is what I did for this session.

However, when I got there and talked about how I wanted the eyeliner to be drawn, which was thick with a wing at the end, Creative Director Andy told me that he would not recommend that as he did not want to risk tattooing my eyelids. Another reason he gave why my eyes are not suitable for Eye Define is because I have single eyelids and the the effect would not be as obvious. Similarly, that is the reason why I usually draw my eyeliner thick as anything less would not be visible.

After much discussion, we deliberated about trying out Eyebrow Enliven ($878, inclusive of one touch up and aftercare) instead. He drew on one of my eyebrows to show me how it would look like. The effect was instantaneous!


My natural eyebrows are sparse, as you can see from the picture above. And I really liked how it looked after Andy had drawn it. He also explained about the shape he had chosen for me. He drew it not as arched because my face is on the long side, so a distinct arch would make it look longer and a flatter brow would be more flattering on me.

By the way, not related to my eyebrows at all, but I noticed that my soft rebonding is quickly wearing out and my ends are starting to curl again. Not sure if this is the norm.

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Baba Wins’ Peranakan Cuisine @ Star Vista

I always knew that there was a Peranakan restaurant in Star Vista. In fact, I had walked past it a few times. However, I was usually alone or with people who were not in the mood for Peranakan, hence I had never tried it. This time around, sis and I specially went there just to try Baba Win’s Peranakan Cuisine to see how it fared.

Do not expect much in terms of scale of the restaurant. It is a small and cozy place, seating less than 20. And in spite of the recommendations on the wall, sis and I ordered what we felt like eating.

Nyonya Chap Chye ($10). For my sis, no Peranakan meal is complete without this dish. This is a popular Nyonya dish of mixed vegetables stewed in a Penang-Peranakan recipe of tauju gravy. It was a harmonious combination of vegetables bringing out the flavour of fermented bean paste.

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Yayoi @ The Star Vista

It has been a while since I visited The Star Vista and I noticed something that I have never tried, which is Yayoi. Yayoi is a Japanese Teishoku restaurant, ‘teishoku’ meaning set meal in Japanese.

Hence, all their meals come with a bowl of rice, miso soup, a main dish of meat or fish and a side dish. Also, the restaurant is noted for being particular about the quality of their ingredients and their rice, which is imported from Japan.

Each table comes with an ipad for you to place our order. There is a language option on the top right hand corner of the screen.

I love how user friendly the system is and when you click on the ‘Check Order’ button, you can see the status of your food!

Buta Yakiniku Teishoku ($9.90), sliced pork on hot plate. An affordable option. For $1.90, the miso soup which comes with the set can be switched for miso soup with clams. This is applicable for all meals.

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[Newly Opened] Imakatsu Japanese Restaurant at Star Vista

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I was one of the few lucky people who managed to sample the tasty morsels from this Japanese restaurant before it opens tomorrow! Imakatsu Singapore had a soft opening yesterday and today, for both lunch and dinner, where 50 patrons dined free provided they gave feedback after their meals. It was a great and effective marketing tactic, as news spread through word of mouth and people reached as early as an hour before to grab a space.

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We arrived at 11.40am, 50 minutes before the stipulated time and yet there was already a queue ahead of us. The line extended as time passed and soon, the staff had to turn potential patrons away.

What I like about how they conducted the tasting is that they let people in by batches, so that they could maintain both service standards as well as quality control.

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