Debunking myths about your perception of Alcohol

Almost any social gathering without an ample supply of alcohol is likely to end early. After all, many regard it as the “life of the party.”

It certainly comes with negative effects if we consume too much, but we usually turn a blind eye on them. There are plenty of alcohol related myth out there, from which one is healthier or how to get rid of a hangover.

Here are some common alcohol myths debunked:
  • Some Drinks are Less Intoxicating Than Others
  • Mixing Beverages Gets You Drunk Faster
  • Need To Sober Up Quickly? Shower, Drink Some Coffee and Breath Some Fresh Air
  • Stuff Your Belly to Stay Sober
  • Old Wine is Always Better Than New Wine
  • Puking to Get Over a Hangover
  • Beer is a Great Post-Workout Drink


Teochew 潮州 Nang Kaki Nang

Chaozhou City and Shantou City

The history of the Teochew people has long been shrouded in mystery and, although there are many theories about their origins, there is still desperately little that is known about where they came from. Known alternatively as the Chaozhou people, they are a sub-group of the Han Chinese ethnic majority that are native to the Chaoshan region, which is largely made up of the cities of Chaozhou, Shantou, and Jieyang in Guangdong province. Nowadays, however, vast contingencies of Teochew people can be found throughout Southeast Asia, including Singapore, Malaysia, Thailand, Cambodia, Vietnam, the Philippines, and Indonesia. There are even some small communities of Teochew living in places as far-flung as the US, Canada, Australia, and France!

Alongside the Hakka and the Cantonese people, the Teochew are estimated to have lived in the Chaoshan region for hundreds of years. According to the most widely believed theory, their ancestors originally lived in modern-day Henan province, but were forced south when the north was repeatedly invaded and captured by nomadic groups during the Jin Dynasty (265-420). Initially they settled in Fujian province, yet unfortunately it seems tragedy was doomed to follow them! They were uprooted again during the 13th century when Kublai Khan and his Mongol army invaded the area, which is when they finally moved to the sparsely populated Chaoshan region. At first, it seemed they were safe in their new home, but fate had more trouble in store for the Teochew!

After the First Opium War (1839-1842), the coastal regions in which the Teochew lived were ravaged by bandits and plagued with famine. Many Teochew people decided to immigrate abroad via one of the four treaty ports established along the southern coast, so that they could enjoy a better quality of life and send money back home to their families. It is these people that served as the ancestors for the Teochew diaspora that we find throughout the world today. In fact, due to this mass migration, the Teochew people are now the second largest ethnic group in Singapore!

Teochews in Singapore

The 20th century produced many successful overseas Teochew businessmen, who always devoted their energy and wealth towards the education and other fields of philanthropy. Watch the late Lien Ying Chow of Overseas Union Bank and other Teochews in Singapore share their stories and the philosophy behind their selfless contributions towards the larger society in this documentary produced by Shantou Television in 1997.

Singaporean woman on how she found her way back to her Teochew roots
Her then-three-year-old daughter’s fixation on Teochew opera led Eileen Hair on a path to rediscovering her roots

For younger Chinese Singaporeans, joining a clan association is something not many would consider. Especially taking into account that many of us can barely hold a conversation in our dialect.

But for Eileen Hair, who is the section head of the event management course at ITE College Central, joining the Teochew clan association in 2018 was like fulfilling her calling. However, what prompted the 43-year-old’s quest for membership at Teochew Poit Ip Huay Kuan wasn’t because she was encouraged to do so by her grandparents, nor was it out of a need to network with other businessmen in the clan.

It was her then-three-year-old daughter’s unexpected interest in Teochew opera at the 2016 Teochew Festival that encouraged Hair to dig deeper into her roots.


China’s C919 aircraft celebrates its first anniversary


China’s home-grown passenger jet, the C919, has marked one year in service since it started being used for commercial flights. Fifteen years in the making, the single-aisle plane made its maiden voyage in May 2023, officially launching China as a global player in the aviation manufacturing industry. 

China’s C919: first home-grown airliner makes international debut

China's challenger to Airbus and Boeing's passenger jets, the narrowbody C919, made its international debut in Singapore on the eve of opening day of its air show. It comes after Chinese planemaker Commercial Aircraft Corporation of China (Comac) signalled an interest in gaining a bigger foothold in the aviation market in 2024.

China’s C919 aircraft celebrates its first anniversary
A C919 jet flying over Hong Kong's Victoria Harbour

A year ago, China’s home-grown C919 jet made its maiden commercial flight. The flight between Shanghai and Beijing marked a milestone achievement in the country’s aviation industry. The narrowbody airliner developed by the Commercial Aircraft Corporation of China, with a range of over 4,000 kilometres and a capacity to seat up to 156 passengers, aims to compete wtth Boeing's 737 and Airbus A320

China’s C919, after a year of domestic flights, preps its pitch for Western endorsement
China’s domestically produced jet, the C919, has completed a year of commercial flights with international certification its next step

Near Shanghai’s Pudong Airport, mainland China’s busiest gateway for international aviation, a husk of a jet sits forlorn on a slope. It has been immobile for years, gathering dust and rust, only able to look on with longing as modern jets – mostly of Western make – roar overhead.

This model of the ill-fated Y-10 – China’s first attempt at a home-grown airliner – has spent far more time on display at the main assembly site of Commercial Aircraft Corp of China (Comac) than it ever did gliding above the clouds. This model of the ill-fated Y-10 – China’s first attempt at a home-grown airliner – has spent far more time on display at the main assembly site of Commercial Aircraft Corp of China (Comac) than it ever did gliding above the clouds.

“Comac has a lot of convincing to do,” said Li Hanming, an aviation analyst and founder of a transport consultancy which operates in the United States. “The best way to showcase the C919’s virtues and viability for the global aviation industry is to let Chinese airlines run it well.”

China Eastern Airlines gets another C919 aircraft
A C919 large passenger aircraft, China's first self-developed trunk jetliner, takes off from Shanghai Hongqiao International Airport in east China's Shanghai, May 28, 2023

The sixth C919 jetliner joined the China Eastern Airlines fleet on Tuesday, indicating the acceleration of commercial operation of China's homegrown large passenger aircraft.

This came one year after the first commercial flight of C919 was made. The aircraft, delivered to China Eastern on Monday, landed at Shanghai Hongqiao International Airport on Tuesday morning after a short flight from Shanghai Pudong International Airport.

C919 was developed by Commercial Aircraft Corporation of China, Ltd. (COMAC).


The Commercial Aircraft Corporation of China, COMAC, or the "Dream of a Nation," is referred to by Chinese President Xi Jinping. Founded in 2008, the state-backed Chinese aircraft manufacturer laid out its ambitions to become a global leader in aircraft manufacturing, taking on the likes of industry giants Boeing and Airbus. After successfully developing and launching two aircraft models in the 16 years the company has been in business, the question of whether COMAC is destined for success or failure continues to loom.

Since its founding, COMAC has launched two aircraft, the ARJ21 and the C919. The ARJ21 is the company's regional jet with both -700 and slightly larger -900 variants. Both the ARJ21-700 and ARJ21-900 tout a standard range of 1,200 NM (2,200 km) and 2,000 NM (3,700 km) and 1,800 NM (3,300 km) for the extended range of -700 and -900, respectively. The main difference between the two ARJ21 variants is in seating capacity, with the ARJ21-700 seating 90 passengers and the ARJ21-900 seating 15 more.

COMAC's other product, the C919, was developed as a competitor to Boeing's 737 and Airbus' A320 families. The China COMAC aircraft C919 has an advertised range of 2,200 NM (4,100 km) for the standard version and 3,000 NM (5,600 km) for the extended-range variant. The aircraft seats between 160 and 190 passengers, depending on the cabin configuration. Both aircraft have amassed an impressive number of orders for brand-new airplanes. As of March 2024, the ARJ21 has 345 orders, 20 options, and 134 deliveries. On the other hand, the China COMAC aircraft C919 has 933 orders, 120 options, and only five deliveries. While the COMAC C919 does only have five deliveries, it has received tremendous support from China's big three airlines, with China Southern and China Eastern (the launch customer for the C919) [https://aeroxplorer.com/articles/china-eastern-airlines-receives-second-c919-aircraft.php] each placing an order for 100 standard aircraft and Air China ordering 100 of the extended range variant.

Swelling backlog focuses attention on Comac’s ramp-up plans

While China’s Comac may already be looking to the long-term future with its proposed ’C939’ widebody programme, the state-owned airframer appears to be focused on the more pressing need to ramp up output of its C919 single-aisle.

To date, just four examples of the CFM International Leap-1C-powered narrowbody have entered service – all with China Eastern Airlines – since the twinjet gained certification in September 2022. It has been a sluggish start for the Chinese narrowbody, particularly when compared to the soaring production rates of its Western rivals. Airbus, for example, is currently churning out more than 50 A320neo-family aircraft each month. That the process has been slower than expected is not surprising, says Richard Aboulafia, managing director of AeroDynamic Advisory.

“It is probably due to the difficulties associated with building conforming aircraft; a very different challenge than just flying a jet and getting it certified. “That’s a much longer road, along with the enormous challenge of establishing a product-support apparatus,” adds Aboulafia. Equally, with economic and geopolitical considerations always part of Comac’s calculus, the slow ramp-up may be by design, argues Shukor Yusof, founder of aviation consultancy Endau Analytics. He thinks Comac is “in no hurry… not because it can’t”, but because it is “not in its, or China’s, interest to do”.

C919 Large Pax Aircraft Is Equipment of Great National Strategic Importance

CMB Financial Leasing, a wholly-owned subsidiary of CM BANK (03968.HK)  -0.350 (-0.945%)    Short selling $39.22M; Ratio 12.909%, recently delivered the industry's first financial leasing C919 aircraft to CHINA EAST AIR (00670.HK)  -0.040 (-1.802%)    Short selling $880.96K; Ratio 13.087%   , according to China Securities Journal.

The large passenger aircraft is an equipment of great national strategic importance, and Commercial Aircraft Corporation of China (COMAC) and CHINA EAST AIR are the leading enterprises in the domestic large passenger aircraft industrial chain, Wang Liang, President of CM BANK, said. Related NewsJPM's May Recommendation of CN Value & Growth Stocks (Table).

As the industry's first C919 financial leasing project, the delivery will also become a landmark event for the aircraft manufacturing industry, civil aviation transportation industry and financial industry to cooperate and promote the high quality development of the domestic large passenger aircraft industry, Wang added.

China’s C919 Takes Maiden Commercial Flight
First Bite From Boeing

China's first homegrown passenger jet C919 took off from Shanghai to Beijing on its maiden commercial flight on Sunday 28 May 2023.

After a 16-year development program plagued by delays, China’s homegrown C919 passenger jet made its long-awaited maiden commercial flight Sunday, marking a small but symbolic first challenge to Boeing and Airbus in one of their most important markets.

Despite backing from top leaders and a ready-made market for its planes, manufacturer Comac faces a steep path to success.


Menstrual Hygiene Day 2024

Menstrual Hygiene Day theme 2024

On Menstrual Hygiene Day 2024, we're working to break the silence around periods, tackle the stigma often associated with them, and raise awareness of the importance of menstrual hygiene for women, girls and people who menstruate around the world.

When is Menstrual Hygiene Day 2024, and what is it? Menstrual Hygiene Day takes place on 28 May every year. It's a chance to highlight the importance of menstrual care, and raise awareness about the issues faced by those who don't have access to sanitary products. Access to sanitary products, safe, hygienic spaces in which to use them, and the right to manage menstruation without shame or stigma, is essential for anyone who menstruates. But for too many, that's not the reality.

The theme of Menstrual Hygiene Day 2024 is: making menstruation a normal fact of life by 2030. The overarching goal is to build a world where no one is held back because they menstruate by 2030.

International Day of Action for Women’s Health

On May 28, the International Day of Action for Women’s Health, activists around the world will take action, mobilize, and highlight demands towards the fulfillment of women’s right to health. This year, we call on everyone to #ResistAndPersist amid crises and global uncertainty and to continue to assert that #WomensHealthMatters and #SRHRisEssential. 

Within the context of the post-pandemic recovery, we continue to hold governments accountable to the gendered impacts of the pandemic that remain unaddressed to date. Some of these impacts include loss of livelihood, increased unpaid care burdens on women and girls, heightened risks to gender-based violence, and barriers to accessing essential sexual and reproductive health services, including safe abortion and post-abortion care.

We also escalate the need for accountability at the global level as we recognize that the multiple crises we face – economic, political, humanitarian, climate, disinformation crises – require no less than concerted global effort to be adequately addressed.

Menstrual Hygiene Day

For some, menstruation may be an inconvenience they don’t give much thought to. But for millions of others, this most natural of reproductive cycle functions can equate to abuse (the onset of menstruation can signal that a girl is ready for marriage and childbearing, even if she is still a child herself); stigma (banished to menstruation huts; barred from sharing meals); missed opportunity (skipping school because of pain and/or lack of personal hygiene products); and loss of dignity (lack of supplies and sanitation in humanitarian settings where even basics like soap and water can be scarce or unavailable.)

Among initiatives to support menstrual health and hygiene, UNFPA reaches people who menstruate with education, safe sanitation facilities, including in displacement camps, and with dignity kits containing essentials like soap, menstrual supplies and underwear. Recently, UNFPA has distributed thousands of kits in humanitarian settings as a result of conflict (Ukraine and Moldova, northern Ethiopia) and natural disasters (Haiti, the Philippines, Tonga, Malawi and Mozambique).

The day is observed on 28 May because menstrual cycles average 28 days in length and people menstruate an average of five days each month. (May is the fifth month of the year.) It is meant to advance menstruation as a biological process so that people can menstruate without being cast out or missing out, without feeling fear or shame and without being treated like less or exposed to more vulnerabilities. It also raises awareness of period poverty, or the inability to afford the menstrual supplies needed to manage health and hygiene with dignity.

Menstrual Hygiene Day: Making menstruation a normal fact of life by 2030

Today, millions of women and girls* around the world are stigmatised, excluded and discriminated against simply because they menstruate. It’s not acceptable that because of a natural bodily function women and girls continue to be prevented from getting an education, earning an income and fully and equally participating in everyday life.

While Menstrual Hygiene Day is on 28 May, our team and our partners work all year round to:
  • Break the taboos and end the stigma surrounding menstruation
  • Raise awareness about the challenges regarding access to menstrual products, education about menstruation and period-friendly sanitation facilities
  • Mobilise the funding required for action at scale

All of this contributes to our overarching goal: to build a world where no one is held back because they menstruate by 2030. Join the global day of action.

From Pads to Tampons: How women dealt with periods long before sanitary pads and tampons
Long before the sanitary pad got its wings, it was meant to help men cope with another kind of bleeding. Ahead of Menstrual Hygiene Day on May 28

Did you know that the first disposable sanitary pads were made for men, not women? In the 1700s, the idea of creating a highly absorbent pad that could be discarded after use was thought up by US president Benjamin Franklin, who wanted to help wounded soldiers control bleeding of a different kind.

Of course, women were menstruating before the 1700s and were known to use some form of menstrual protection. One of the earliest records was of a 4th-century Greek mathematician, who resorted to throwing her menstrual rag at a persistent admirer after everything else she did failed to fob him off. Other than rags, women also lined their underwear with whatever was cheap and in abundance. In China, women were thought to have made period pads by putting sand in a cloth pouch and wrapping it tightly. When the pad was wet, the sand would be discarded and the pouch washed for the next cycle.

Elsewhere, women were said to have used moss or grass, though we wonder if they also had to grapple with frequent infections down there. It isn't clear why menstrual rags weren't used by some women from the 1700s to the 1900s in Europe or America. It could be the extreme poverty that the majority of the population lived through. For whatever reason, women did not use anything to catch their menstrual flow. Those who could afford to would use knitted "pads", sheep's wool, or rabbit fur. 

How women have managed periods throughout history

Women have been managing their periods for millennia, but the way they do so has changed as menstruation has become more and less stigmatised over time. From rags to tampons, menstrual cups and free-bleeding, take a tour of the history of period products on this Menstrual Hygiene Day.

For most of human history, menstruation was very poorly understood. In ancient times, it was often thought of negatively, the blood considered impure and periods thought to be a curse. From the 15th century, "women would apply remedies, for example enemas, perform physical exercise or take emmenagogue plants", which helped regulate menstruation cycles, French historian Nahema Hanafi told AFP. It was the job of the women in a teenager's family or community to inform her about periods. But they also discussed how it worked with men.

"In medieval and modern times, people talk about menstruation because it is a crucial health issue that concerns the whole family," Hanafi said. Noble women, for example, would catalogue their periods in correspondence with their father or uncle. However menstruation became taboo in the 19th century Europe with the rise of the middle class, which brought about new social norms, the historian said. Modesty became a feminine virtue. "In this movement, everything related to the body and sexuality was kept from women's sight, which prevented them from being informed about these subjects -- and from talking about them," Hanafi said.

Choosing the Right Sanitary Pad

When you have your period, you need the assurance that your sanitary pad provides you reliable absorbency with no leakages. After all, what could be more embarrassing than having a period stain on your skirt? Comfort is of upmost importance, make sure your pad is comfortable and doesn’t cause you any itchiness or irritation. Here are three important things to note when choosing a sanitary pad:
  • Good Absorbency - One of the most important elements of a good sanitary pad is the ability to absorb a large volume of blood in a short span of time. Blood absorbed should also be locked into the centre core, eliminating the chance of backflow when pressure is applied to the pad (for example when sitting down). One way to tell whether the discharged blood is absorbed to the centre core is to observe the colour of the blood on the pad surface. The brighter or fresher the colour, the nearer the blood is to the surface, potentially leading to backflow and dampness. Conversely, if the colour appears a duller red, this means that blood has been effectively absorbed so that you feel dry, confident and are able to go about your daily activities without worrying about any leakage!
  • Length and Flow - Blood discharge is usually heavier at the start of your period, so it is essential to choose a pad that can quickly and effectively absorb your flow. Sanitary pads are classified as Day or Night, with Day pads being shorter (ranging from 17cm to 25cm) and Night pads going all the way to 35cm or more. The longer the pad, the more fluids it can absorb. Night pads also come with added features like wide hip guards to effectively prevent back leakages as you lie down. Some pads also come with side gathers to fit your body contours; this is to prevent side leakage throughout the night.
  • Material Comfort - Sanitary pads are either made of cotton or plastic netted. Everyone’s skin is different, thus the comfort levels with certain materials differ as well. Some girls prefer a soft touch whilst others may prefer a netted top layer. The type of material also affects its breathability. According to a survey conducted by Kao Laboratories in Japan, when you put on a sanitary pad, humidity levels in that area of your body elevates to 85% or higher. This change could make the skin damp, tender and very sensitive. The menstrual flow itself could lead to your discomfort. On light flow days, moisture levels are lower but the constant rubbing of your skin against the sanitary pad can give rise to abrasions, making your skin red and itchy. A common misconception among women is that having rashes in their pubic area is something all women have to go through during their period. The truth is, the problem may quite easily be alleviated by simply changing to cotton-type sanitary pads!

Menstrual pads

A menstrual pad, or simply pad, (also known as a sanitary pad, sanitary towel, sanitary napkin or feminine napkin) is an absorbent item worn by women in their underwear when menstruating, bleeding after giving birth, recovering from gynecologic surgery, experiencing a miscarriage or abortion, or in any other situation where it is necessary to absorb a flow of blood from the vagina.

A menstrual pad is a type of menstrual hygiene product that is worn externally, unlike tampons and menstrual cups, which are worn inside the vagina. Pads are generally changed by being stripped off the pants and panties, taking out the old pad, sticking the new one on the inside of the panties and pulling them back on. Pads are recommended to be changed every 3–4 hours to avoid certain bacteria that can fester in blood; this time also may differ depending on the kind worn, flow, and the time it is worn.

Menstrual pads are made from a range of materials, differing depending on style, country of origin, and brand. The pads are not the same as incontinence pads, which generally have higher absorbency and are worn by those who have urinary incontinence problems. Although menstrual pads are not made for this use, some use them for this purpose.

Tampon inserted

A tampon is a menstrual product designed to absorb blood and vaginal secretions by insertion into the vagina during menstruation. Unlike a pad, it is placed internally, inside of the vaginal canal. Once inserted correctly, a tampon is held in place by the vagina and expands as it soaks up menstrual blood. However, in addition to menstrual blood, the tampon also absorbs the vagina's natural lubrication and bacteria, which can change the normal pH, increasing the risk of infections from the bacterium Staphylococcus aureus, which can lead to toxic shock syndrome (TSS). TSS is a rare but life-threatening infection that requires immediate medical attention.

The majority of tampons sold are made of rayon, or a blend of rayon and cotton, along with synthetic fibers. Some tampons are made out of organic cotton. Tampons are available in several absorbency ratings. Brands include (but are not limited to) Kotex, Playtex, Tampax (Always), O.B., Cora, Lola, Sustain, Honest Company, Seventh Generation, Solimo, and Rael Tampons. Several countries regulate tampons as medical devices. In the United States, they are considered to be a Class II medical device by the Food and Drug Administration (FDA).

Tampon design varies between companies and across product lines in order to offer a variety of applicators, materials and absorbencies. There are two main categories of tampons based on the way of insertion - digital tampons inserted by finger, and applicator tampons. Tampon applicators may be made of plastic or cardboard, and are similar in design to a syringe. The applicator consists of two tubes, an "outer", or barrel, and "inner", or plunger. The outer tube has a smooth surface to aid insertion and sometimes comes with a rounded end that is petaled. Differences exist in the way tampons expand when in use: applicator tampons generally expand axially (increase in length), while digital tampons will expand radially (increase in diameter). Most tampons have a cord or string for removal. The majority of tampons sold are made of rayon, or a blend of rayon and cotton. Organic cotton tampons are made from only 100% cotton. Tampons may also come in scented or unscented varieties

Menstrual cups
A properly inserted menstrual cup (blue) will form a seal against the vaginal walls, as shown. Blood flow from the uterus (red) is captured in the cup

A menstrual cup is a menstrual hygiene device which is inserted into the vagina during menstruation. Its purpose is to collect menstrual fluid (blood from the uterine lining mixed with other fluids). Menstrual cups are usually made of flexible medical grade silicone, latex, or a thermoplastic isomer. They are shaped like a bell with a stem or a ring. The stem is used for insertion and removal, and the bell-shaped cup seals against the vaginal wall just below the cervix and collects menstrual fluid. This is unlike tampons and menstrual pads, which absorb the fluid instead.

Every 4–12 hours (depending on the amount of flow), the cup is removed, emptied, rinsed, and reinserted. After each period, the cup requires cleaning. One cup may be reusable for up to 10 years, making their long-term cost lower than that of disposable tampons or pads, though the initial cost is higher. As menstrual cups are reusable, they generate less solid waste than tampons and pads, both from the products themselves and from their packaging. Most menstrual cup brands sell a smaller and a larger size. Some menstrual cups are sold colorless and translucent, but several brands also offer colored cups. Menstrual cups typically do not leak if used properly, though incorrect placement or inadequate cup size can cause some women to experience leakage. Menstrual cups are a safe alternative to other menstrual products; risk of toxic shock syndrome infection is similar or less with menstrual cups compared to pads or tampons

The menstrual cup is first folded or pinched and then inserted into the vagina. It will normally unfold automatically and create a light seal against the cervix. In some cases, the user may need to twist the cup or flex the vaginal muscles to ensure the cup is fully open. If correctly inserted, the cup should not leak or cause any discomfort. The stem should be completely inside the vagina. If it is not, the stem can be trimmed. There are various folding techniques for insertion; common folds include the c-fold, as well as the punch-down fold. If lubrication is necessary for insertion, it should be water-based, as silicone lubricant can be damaging to the silicone. After 4–12 hours of use (depending on the amount of flow), the cup is removed by reaching up to its stem to find the base. Simply pulling on the stem is not recommended to remove the cup, as this can create suction. The base of the cup is pinched to release the seal, and the cup is removed. After emptying, a menstrual cup should be rinsed or wiped and reinserted. It can be washed with a mild soap, and sterilized in boiling water for a few minutes at the end of the cycle. Alternatively, sterilizing solutions (usually developed for baby bottles and breast pump equipment) may be used to soak the cup. Specific cleaning instructions vary by brand.


One Scary Side Effect of Taking Fish Oil

If you pride yourself on your health, and you also like to stay abreast of the latest nutrition news, there's a good chance that you've already learned a lot about the benefits of fish oil supplements and the omega-3 fatty acids they contain.

You may know that our bodies can't produce omega-3 fatty acids, so you need to get them from foods such as fish, seeds, and nuts. You may also know that they can potentially prevent cognitive disease, reduce inflammation in the body, and even clear up your skin. Now, however, researchers have found that this supplement may not be worth the sharper mind and pimple-free cheeks—turns out, omega-3 supplements could raise your risk of a specific heart rhythm disorder.

A new study from the European Society of Cardiology (ESC) published in the European Heart Journal: Cardiovascular Pharmacotherapy finds that, though the supplement may or may not be able to help prevent heart disease, as some research suggests, it comes with its own risks. Specifically, it could lead to atrial fibrillation (AF or AFib).


Most shocking conspiracy theories about Celebrity deaths

From FBI cover-ups to alien abductions

Celebrities take up so much space in the world that a cavernous gap is left behind when they die. The natural response from the public is an attempt to fill that gap with stories to make sense of it. Accidental overdoses, sudden heart attacks, and random plane crashes just don't seem like fitting ends to such impactful lives. Instead, some prefer to believe that there are mysterious forces at play behind the scenes. The cult of personality surrounding most celebrities and the exaggerated details of their private lives that are reported in the media give the average conspiracy theorist plenty to work with.

That being said, death conspiracies can also pop up about famous figures who are still alive! The bodyswap is a particularly popular theme and usually purports that the real celebrity has died and been replaced with a lookalike.

Intrigued by all this? Then click through this gallery to learn about the most shocking and bizarre death conspiracies surrounding the biggest celebrities.


China's first high plateau airport

Taxkorgan airport in Taxkorgan Tajik Autonomous County, northwest China's Xinjiang Uygur Autonomous Region
The first flight lands at the Taxkorgan airport in Taxkorgan Tajik Autonomous County, northwest China's Xinjiang Uygur Autonomous Region, Dec. 23, 2022. (Xinhua/Li Xiang)

The first flight taxis at the Taxkorgan airport in Taxkorgan Tajik Autonomous County, northwest China's Xinjiang Uygur Autonomous Region, Dec. 23, 2022, marking the inauguration of the region's first high plateau airport. Equipped with a 3,800-meter runway, the airport is designed to handle an annual throughput of 160,000 passengers and 400 tonnes of cargo and mail. Construction of the airport began in 2020, with an investment of more than 1.6 billion yuan (about 229 million U.S. dollars).


Sri Dewa Barbershop since 1953

Sri Dewa 960 likes • 1K followers

We are a trusted family barber chain that has been running for over 60 years. Our Joo Chiat, Yishun

If you supported our small barbershop business this past few years, THANK YOU. Thank you for the love and friendship.

Never underestimate the power of a fresh haircut. Everything feels better, after a haircut.

Sri Dewa Barbershop reviews

Cheap best fade haircut. Friendly. Walk In is allowed. It's best to book an appointment with them.

Visited this barber for quite some time and finally decided to leave my 5 star review. Very detailed and nice fade cut. My hair was done by Farid. Super good job done! Every barber here are fantastic! Very affordable and worth it!

Clean and professional. The barber doesn't talk to much, just enough not to be bored and not to piss one off.


Teochew Orh Luak 蚝烙

Hawker Legends 2005: Ah Chuan Oyster Omelette

When I was young, I was always confused with the many dialect terms used for Fried Oysters. It’s only till I visited a Fried Oyster stall in Malaysia, then I found the answers: 
  • For Pan Fried Oysters = 蚝煎: pronounced as Hao Jian in Mandarin; Orh Jian in Hokkien 蚝烙: pronounced as Hao Luo in Mandarin; Orh Luak in Hokkien Meaning: Oysters are mixed in a flour paste to form a gooey sticky base 
  • For Oyster Omelette - 蚝旦: pronounced as Hao Dan in Mandarin; Orh Nurng in Hokkien Meaning: Just the oysters and the egg. It is usually found at zi char stalls and uses bigger-sized oysters 
  • For traditional Fried Oysters - 唐山炒: pronounced as Tang Shan Chao in Mandarin. Meaning: It is the traditional version of fried oyster which we seldom see it here in Singapore. Oysters are added to sweet potato flour, texture is softer and less crispy.
The boss Uncle Tan (63 years old) is actually a Teochew. Uncle Tan’s brother came from China, so he learnt this dish from him. He has been selling Fried Oysters in this hawker centre for more than 40 years and  was featured as one of the Hawker Legends in Makansutra in 2005. I like my fried oysters with a heavy egg ratio. And if its sides are crispy with a little burnt marks, it will be perfect. To cook a plate of Fried Oysters, you really need some skills. The ingredients for this dish is always the same. We have eggs, flour, oil, oysters and fish sauce. So what makes a stall different from the other is probably the batter.

It must got the right mixture of flour to get the perfect texture of chewy and crispy starchy bits. The plate I ate here is moist and a little touch of crispiness. Not too oily nor dry, which makes me feel less guilty for eating such a sinful dish (ok, I’m just consoling myself). The plump and succulent oysters here came from Korea, not as big as I expected but definitely juicy and fresh. Each plate is topped with loads of coriander leaves, dipping it into the watery chilli sauce, shiok! If you don’t fancy oysters, the boss also has prawn omelette. Each plate of fried oysters starts from $4 onwards.

Pin Xiang 品香 – Fried Oyster (Orh Luak) in Chong Pang

Of late, various kinds of hawker food have been the subject for politicians as Singaporeans head to the polls on the 11th of September 2015. One of the hawker food mentioned was none other than “Orh Luak” which is Fried Oyster (蚝煎 ).

This is a dish of oysters fried with eggs and a batter made up of tapioca flour which gives you a sticky and starchy texture. Some could not even differentiate between an orh luak to an orh neng (蚝蛋) which is basically oyster omelette without the tapioca flour batter.

Such events created a surge in social media postings of various hawker food in different electoral boundaries in Singapore. I was somewhat influenced by the orh luak politics and decided to get my fix at Pin Xiang – 品香 stall in Chong Pang Market and Food Centre.

Oyster Omelette showdown: Famous Old Airport Road Fried Oyster VS Lim’s Fried Oyster VS Ah Chuan Fried Oyster Omelette

Here’s a confession for you; I have been using these food showdowns as an excuse to have multiple plates of my favourite food. I’m talking burgers, vadai, and scrumptious Fuzhou oyster cake. Oh, what fun I had, travelling across the island trying all of their different renditions. Not so great for my waistline but, you know, what will I not do for the content? This week, we shall dive into the ever-satisfying oyster omelette or orh luak as most would most like to call it.

Not to be confused with oyster egg, an oyster omelette is where fresh, plump oysters are fried together with a seasoned batter so you get these soft, pillowy starchy bits. Oyster egg is fried without starch, meaning you get crispier edges compared to the oyster omelette. There is no shortage of hawker stalls peddling tasty plates of oyster omelette. Each stall does prepare it their own way, so you can imagine how difficult it was to narrow down just three, but I did. I chose these three stalls based on their popularity and how quickly their name came up in a Google search. So, if you do have any grievances, don’t blame me; it’s clearly Google’s fault.

Without further ado, here are the contenders for this food showdown: Famous Old Airport Road Fried Oyster, Lim’s Fried Oyster, and Ah Chuan Oyster Omelette. We’ll judge them on four main criteria—eggs, oysters, starchy bits, and their chilli:
  • Famous Old Airport Road Fried Oyster - With the word ‘famous’ in the stall name, you better hope it lives up to its reputation. Famous Old Airport Road Fried Oyster needs no introduction, although there is quite an interesting story with its neighbouring stall. Trust me; it’s as juicy as the oysters they use, so have a read as you savour your oyster omelette.
  • Lim’s Fried Oyster - I have a theory that all the best hawker food is sequestered in Berseh Food Centre. Besides the renowned Lim’s Fried Oyster, Berseh Food Centre is where you can find Fuzhou Poh Hwa Oyster as well.
  • Ah Chuan Oyster Omelette - Another titan in oyster omelette circles is Ah Chuan Oyster Omelette, which many consider as one of the best orh luak you can get your hands on. A well-established stall of over 40 years, Ah Chuan has seen numerous accolades, awards, and even minister endorsements.

Here’s where to head to in Singapore for your oyster omelette fix

The origins of the oyster omelette traces back to the city of Chaozhou in the Guangdong province of China, and little has been said about how it came to be.

The humble dish has become a signature of the Hokkien-Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines, with each country crafting up its own version of the dish. In Thailand, for instance, oysters have been mostly substituted for mussels, while in Taiwan you’ll frequently find versions that come with a ladle of sauce poured atop the plate.

Here in Singapore, the oyster omelette is served with a Southeast Asian touch: a saucer of chilli sauce that’s been spiked with lime for touch of acidity to cut through the grease. Truth be told, the oyster omelette isn’t associated with gram-worthy food content in this day and age. To the untrained eye, it looks like chaos on a plate; nothing more than a haphazard arrangement of charred eggs and a disorderly mess of oysters thrown to the mix. It’s far from the well-plated dishes we’re used to these days. Yet, for hawker aficionados, there are few dishes less satisfying than a good plate of oyster omelette, its greasy, savoury bites washed down with a mug of ice-cold sugarcane juice. Where to get the best oyster omelette in Singapore:

10 Best Oyster Omelette In Singapore That You Must Try!

Oyster Omelette, also known as Orh Luak to most of us Singaporeans, is a local hawker favorite! Essentially juicy fresh oysters fried along with a special egg batter, this dish requires typically minimal ingredients. Ultimately, it takes fresh ingredients, perfect batter, and well-controlled fire to create the ideal plate of Oyster Omelette.

Hence, here are 10 hawker stalls in Singapore that managed to tick off all the boxes to serve you the perfect Oyster Omelette dish:
  • Hup Kee Oyster Omelette - Hup Kee Oyster Omelette is by far one of my favorites! The reason being how generous they are with their portions and how extremely satisfying it is to just devour an entire plate on my own. In particular, it is cooked to the perfect texture. In addition, the chili sauce that comes along with it provides a great kick to the entire dish!
  • Ang Sa Lee Fried Oyster - Located at the famous Chomp Chomp Food Centre, Ang Sa Lee Fried Oyster should be applauded for how consistent they are over the years that they have been operating! In addition, their Oyster Omelette dish is always cooked to perfection with just the right balance of egg to starch ratio. Therefore, a definite must-try for all Oyster Omelette lovers!
  • Simon Road Oyster Omelette - Unlike many other stalls, Simon Road Oyster Omelette serves 2 versions of this iconic dish! You can choose from either fried oyster egg or fried oyster omelette. In particular, the Oyster Omelette served here is perfectly charred while still remaining smooth. Hence, paired with juicy oysters, it is to die for!
  • Ah Chuan Fried Oyster Omelette - Nestled at Toa Payoh, Ah Chuan Fried Oyster Omelette serves traditional Oyster Omelette that will blow you away! Cooked along with fresh and juicy oysters, the Oyster Omelette served here stands out due to how crispy it is! Hence, you must give it a try to get a taste of how good it is on your own!
  • Geylang Lorong 29 Fried Hokkien Mee - This Oyster Omelette stall is perfect for those who love the Wok Hei flavor! There, they use charcoal to cook and prepare all their signature dishes. With fresh oysters directly imported from Korea, Geylang Lorong 29 also uses a unique recipe containing dried prawns, onions and shallots that you will fall in love with!
  • 85 Bedok North Fried Oyster Omelette - Have you ever seen Oyster Omelette served this way? The Oyster Omelette at 85 Bedok North Fried Oyster is served with a spicy chili gravy on top. Not only was this a good pairing along with the oysters, but the entire dish was also extremely flavorful!
  • Lim’s Fried Oyster - This famous oyster omelette stall has been around for more than 30 years. Additionally, their oyster omelette is priced at only $5 which is seemingly lower than usual. However, it still holds a high-quality level! Cooked with Korean oysters, Lim’s Fried Oyster serves extremely fragrant Oyster Omelettes that you will fall in love with! Hence, bring your favorite foodie partner and try it out ASAP!
  • Huat Heng Fried Oyster - Located at Whampoa Drive, Huat Heng Fried Oyster has made a name for itself after being featured in the Michelin Guide Singapore! Every component that comes along with this dish was complementary to one another, especially the chili and fat juicy oysters. Hence, you die-die must try Huat Heng Fried Oyster!
  • Katong Keah Kee Fried Oysters - Located within Chinatown Food Street lies Katong Keah Kee Fried Oysters. The version of oyster omelette served at their store is more like an oyster egg ($8). Instead of the usual oyster omelette that is stir-fried with starch, the one at Katong Keah Kee Fried Oysters does without it! The Oyster Omelette is crispier, juicier and more flavorful. Therefore, Katong Keah Kee Fried Oysters is a must-try!
  • Hougang Oyster Omelette & Fried Kway Teow - If you’re looking to satisfy your orh luak cravings, then Hougang Oyster Omelette and Fried Kway Teow is the place to go! The oysters are juicy and succulent, fried together with the perfect egg to batter ratio. Hence, you must try their Fried Kway Teow as well!

10 Must-Try Oyster Omelette aka Orh Luak In Singapore For Some Eggy Goodness

Oyster Omelette 蠔煎, commonly called “Orh Jian” or ”Orh Luak” consist of starch (typically potato starch), egg batter and small oysters fried together, usually enhanced with a spicy chilli sauce with lime. There are different styles all around for this dish Hokkien and Teochew origins.Shrimp can sometimes be substituted in place of oysters; and there is a version without the starch called “Hao Dan” or Oyster Egg.

The Singapore style is quite different from say the Taiwanese version – which is starchier and has a sweet-sauce poured over. Somehow Orh Luak doesn’t have the same kind of ‘fame’ in Singapore as other fried dishes say Char Kway Teow and Chai Tow Kway (Carrot Cake in Singapore. Anyway…

Some of the popular places to get this hawker dish include Song Kee Fried Oyster (East Coast), Simon Road Oyster Omelette (Serangoon Road), Hougang Oyster Omelette (Hougang Ave 8), Hock Kee Fried Oysters (Serangoon Garden), Geylang Lor 29 (396 East Coast Road), and Xing Li Cooked Food (Old Airport Food Centre). (Ah Hock Hougang Fried Oyster at Whampoa which was really famous, has closed.)

Here are 10 more places to get your Orh Luak fix:
  • Lim’s Fried Oysters - A ‘hidden’ find because still not many people known about this stall at Berseh Food Centre. This is one of those old hawker stalls with a recipe that has been around for more than 40 years. de batter with secret spices and a perfect balance of flavours is what makes the Fried Oyster Omelette such a hit.
  • Ah Chuan Fried Oyster Omelette - At Kim Keat Food Centre, expect a long line when you come here, especially when the stall is only opened for 3 hours (or less) a day. Reminisce the old-school flavours of this dish, that can be hard to find in Singapore now. Their Fried Oyster Omelette ($5) is of very good portion. The almost crunchy edges have a perfect consistency against the gooey centre filled with juicy oysters.
  • Hup Kee Fried Oyster Omelette - While Newton has always been known to be a tourist food centre, and there are so many stalls selling more or less the same thing, this Oyster Omelette stall deserves the attention. Hup Kee combines the richness of oysters, with the fluffiness of eggs and sticky heaviness of sweet potato paste to give you a hearty and filling meal.
  • Heng 興 - While most customers seem to come for the Carrot Cake, their Fried Oyster Omelette ($5, $8, $10) would actually be what I would head for again. There was this nice crisp layer of egg without being too starchy, accompanied with tasty plump oysters.
  • Huat Heng Fried Oyster - Huat Heng Fried Oyster is listed in the Singapore Michelin Guide with a “Michelin Plate”, offering the popular Fried Oyster at $5, $8, or $10. The way the baby oysters are fried with the eggs is different from other stalls, as you don’t get clumpy, large pieces of fried batter. The batter is cut up with a spatula during frying so you get a more even presentation.
  • Ang Sa Lee Oyster Omelette - There are a couple of stalls serving up in Oyster Omelette at Chomp Chomp Food Centre, but I personally prefer this stall. The oysters were plump and juicy, and its sour-spicy chilli deserve a mention.
  • Ah Orh Seafood Restaurant - Indulge in traditional Teochew dishes and one of the best oyster omelettes in town. This is a famous zi char restaurant at the older estate of Jalan Bukit Merah that serves authentic Teochew dishes. The restaurant is claimed to be one of the best places to get oyster omelettes in Singapore by many loyal customers.
  • Maddie’s Kitchen - Few would expect to find Oyster Omelette in a Far East Plaza eatery. Owner Mui Leng first learnt to cook Oyster Omelette not in Singapore, but from her yearly winter vacations at Hokkaido. She fell in love with the fresh large sashimi grade oysters and wanted to see how she could incorporate that with her own recipe.
  • 85 Bedok North Fried Oyster 勿洛北85蚝煎 - The hawker dish of “Orh Luak” (or Fried Oyster Omelette) was dragged into politics a few years ago, and it certainly made some of the stalls at Bedok 85 aka Fengshan Food Centre even more popular. 85 Bedok North Fried Oyster serves more than just Orh Luak, and also includes White or Black Carrot Cake ($2.50, $3), Fresh Cockles Kway Teow ($3, $4), and Fried Hokkien Mee ($3.50, $4, $5).
  • Katong Keah Kee Fried Oysters - Uncle Law who has been frying this for close to 50 years, says his entire family sells Orh Lua, having different stalls under different names around the island. His Oyster Omelette ($8, $10) is full of fluffy eggs, light crispy on the outside, with fresh plump oysters on top.

Orh Luak or Oyster omelette

The oyster omelette, also known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o5 luah4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia, such as the Philippines, Thailand, Malaysia, Singapore and Indonesia, due to the influence of the Hokkien and Teochew diaspora.

The dish consists of an omelette with a filling primarily composed of small Pacific oysters. Starch (typically sweet potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the resulting omelet. Depending on regional variations, a savory sauce may then be poured on top of the omelette for added taste.

Spicy or chili sauce mixed with lime juice is often added to provide an intense kick. Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelette (蝦仁煎)