"What makes the world go round?" 

Some people say money, some say love.

"And what makes human grow round?"

A day of food trail at Tampines 1. CONFIRM GROW ROUND.

The Evilbean stashes away his diet plans and brings you this guide on what to eat at Tampines 1! 



If you are wondering on the best way to go about your food trail in Tampines 1, fear not! The Evilbean shall reveal the secret to you right here, right now...

Start from the top.



NO, not Big Bang TOP but the level... storey. Get it?

Begin your Tampines1 food trail from Level 3.

Food Stop #1: Coffee Bean and Tea Leaf (Level 03-K3/K5)


Food Stop #2: Blackball (Level 02-K2)

Hop to Blackball Desserts for your second stop at Tampines 1 and try out their Tofu Beancurd with Matcha and Sesame Balls! Their beancurd was so smooth, I couldn't even contain it in my mouth for 3 seconds.. KEEPS SLIDING INTO MY THROAT 🌚 #4evilbeans #blackballsg #beancurd#t1foodie

A photo posted by Joey Ching How (@evilbean) on Jun 28, 2015 at 2:08am PDT

Yes, just like what I have recommended on my Instagram (@Evilbean), you should definitely try out their Tofu Beancurd w Matcha and Seasame Balls! I am amazed that the flavours of sesame and matcha balls complemented the smooth beancurd very well. 

The way to eat the Tofu Beancurd is to actually intersperse with a few spoonfuls of the sweet red bean periodically, to get their sweetness on your tongue. Then, lighten the sweetness with the beancurd+seasame/matcha balls. Repeat until the bowl is clean. 

Resist the urge to order another bowl, because we are going for our #3 stop!


Food Stop #3: 4Fingers Crispy Chicken (Level 01-39/40)


Descend to level 1 for the forever-also-long-queue 4Fingers Crispy Chicken!






Food Stop #4: Miam Miam (Level B1-05)


After having chickens that are a fusion of Asian-American, continue the fusion-food journey at B1 with Miam Miam - a cafe that serves a fusion of French-Japanese delights!



You should definitely cleanse your palette with this Matcha Latte w Matcha Softee! The matcha taste is refreshing without being too overbearingly sweet, and the matcha softee is just PERRRRFECT for the hot weather these days!

End your food trail at Tampines 1 with the FIRST nitrogen ice cream in Singapore at 320 Below! Made freshly on the spot, these ice cream are pure awesomeness without emulsifiers, stablisers and preservatives. Frozen using N at -320 Fahrenheit, the result is a smooth, gelato-like texture that gets you addicted . Just like how the US cannot stop digging for oil, I couldn't stop digging my spoon into their Thai Coconut Ice-cream and Earl Grey Lychee flavour! The real fruit bits hidden in the ice-cream just makes eating this from 320 Below that more gratifying - like discovering treasures! #4point5evilbeans #320below #t1foodie #nitrogenicecream

A photo posted by Joey Ching How (@evilbean) on Jun 29, 2015 at 3:49am PDT

I was surprised to discover real coconut bits inside their Thai Coconut ice-cream. They were not kidding when they say that they use real ingredients for their ice-cream; We were shown the actual coconut that they used for this flavour! 

What I absolutely loved is the texture of the ice-cream. It was smooth and luscious, almost gelato-like. This is due to the quick-freeze process, which ensured that there is no build up of ice crystals in the ice cream. I couldn't stop digging my spoon into the Thai Coconut and Earl Grey Lychee flavour. So good OMG. The earl grey+lychee combination is a MUST TRY!


Their lava cake was not bad, but there are better ones with denser and richer chocolate. I felt that the chocolate was too milky and a tad too sweet. 

Stick your spoon into their awesome LN2 (Liquid Nitrogen) ice-creams instead! 


With a few cups of honey and bird nest, you will end your day of food trail at Tampines 1 on a healthy note! PERFECTO!

Print out this blog post, gather a few of your foodie friends/family, and embark on a fun and fulfilling day of food trail at Tampines 1. I promise, you would have as much fun as I did! (And also gain as much weight as I did as well )

Mr Masagos Zulkifli, Minister, Prime Minister's Office, Second Minister for Home Affairs and Foreign Affairs, was the Guest of Honour for the carnival. He highlighted the worrying trend of more young abusers aged below 30 and more cases of drug clusters among youths. He emphasised the important role that everyone plays in the anti-drug cause:

"All of us have a part to play in this effort - parents, educators, and most importantly, our youths themselves. Together, let us work as one community.... and work towards a drug-free Singapore,"







DanceWorks! Dance Competition

The carnival is also held in conjunction with DanceWorks!, a dance competition involving youth participants from schools and institutes of higher learning. DanceWorks! is Singapore’s only anti-drug dance competition and it is into its 17th year. It aims to engage our youths in the anti-drug cause through dance and encourage the development of a healthy and drug-free lifestyle.



2015 DanceWorks! Winner for CAT I - Sugar Rush Crew:



2015 DanceWorks! Winner for CAT II - D'Movement:



Congratulations to all the winners of this year's DanceWorks! 

Each and everyone of the dancers danced their souls out and helped spread the message on anti-drug abuse. In my opinion, all of them are winners.

You can also do your part in this anti-drug campaign in a very simple way: From 30 June to 31 July 2015, make an anti-drug pledge at http://bit.ly/1Fi2Tx8. Not only are you spreading a good message, you can also stand a chance to win $20 Capitamall vouchers DAILY if you set your pledge as your profile picture!

Visit this Facebook page for more information and details about the pledge and contest.


You & Evilbean for a Drug Free Singapore. Let's go!

Look at this glistening piece of crispy skin.. You could almost imagine the wonderful crackling sound in your mouth with this Park Royal's Whole "Pi Pa" Suckling Pig with Minced Black Garlic and Pineapple Sauce ! Feast yourself with these and other suckling pigs with the annual "大鸿乳猪宴” exclusively available only at Park Royal at Kitchener Road. Bring your parents along and watch them say "乖孩子" as they savour the delicacy. If you are an UOB cardholder, you can enjoy the feast at 20% off the promotional set menu! #4evilbeans #ParkRoyalOnKitchenerRoad #sucklingpig

A photo posted by Joey Ching How (@evilbean) on Jun 22, 2015 at 2:20am PDT

There are 2 main differences between this "Pi Pa" rendition and the Fermented Bean Curd rendition: 

1. The fermented bean curd rendition consists of only the skin, while the "Pi Pa" rendition is sliced to have both the skin and a layer of the meat and tendons. 

2. The sauces are different. The "Pi Pa' comes with a Minced Black Garlic and Pineapple sauce, which I thought was very interesting.

I preferred the "Pi Pa" rendition more as it is more satisfying to chew on both the skin and the meat. The garlic and pineapple sauce also helps in reducing the greasiness, which makes the dish much more refreshing and addictive! Another interesting thing about this is that the "Pi Pa' suckling pig is served with Garlic breads instead of the usual white buns!


The garlic flavour is very mild, but is distinct enough for you to taste the difference. You must admit that the chefs (Chef Zheng Guang Liang and Chef Leung Wing Chung) are super creative with their creations!