How to: Be a Good Digital Media Writer 101

By Fion Chua

 

Hey everyone! Recently, a fan of The Five Spoons named Jane asked us a question:

"Hey team, what makes a good digital media writer?"

We thought it would be a good idea to share her question and also our reply to her with everyone on our blog, so that all of us can learn together.

Read more after the jump!

 

_________________________________________________________________________________

Dear Jane,

There are many things to take note of for one to be a good digital media writer.


1. Target Audiences: WHO ARE THEY?

The first, and also one of the most important points would be to pay attention to the target audience of the content produced. Identifying who your readers are is crucial because it means that you will be better able to cater to their preferences.

We cater to our target audience of the different social media platforms i.e. Facebook, Twitter and this main blog, by varying the amount of content included for each and how they are all being used. For example, our audience on Twitter is more inclined to reading snippets of information rather than that of our blog, who would be more willing to spend extra time browsing.



Image Credits: http://graduatepromotions.com/wp-content/uploads/2013/08/social-media-companies.jpg

 
2. Interactivity: TALK TO THEM!

A good digital media writer is one that engages in multi-way communication with his/ her readers. Simply reading what the audience has to say about your content is not enough! You have to return the favour and interact with them too, be it a tweet or a reply to a Facebook comment.



Image Credits: http://media.webdesignviews.com/2009/10/Interactivity.jpg


3. Relevance: WHAT SHOULD YOU SAY?

If your words is not related to the chosen theme, readers are going to find difficulty understanding the purpose of your content. It is never a good idea to confuse your target audience. Decide on a clear theme and ensure that your content has relevance to it!

Image credits: http://2.bp.blogspot.com/-5-3KwNQFaX8/ULa5GyP3KnI/AAAAAAAAEIA/NjwRaJd7U7w/s1600/right-words22kl.jpg

4. Multi-media: SPICE IT UP!
 

Readers of online content usually look out for visuals and audio- both of which can engage people more easily than text. Breaking up chunks of words with images or videos would immediately make information easier to read.

One example would be this post (our interview with Chef Justin Chua)!
 

5. Reaching Out: DRAW THEM IN!

 

As someone writing on the web, it is important to market your content e.g. across more than one social media platform. Even if you are writing about the most 'in' trend among teenagers at the moment or a large-scale natural disaster that took place the day before, no one would be looking at it if they do not even know about it!

 

You can include a hyperlink on your Facebook page to your newest blog post or even take the time to film a video; it may even go viral overnight!

Image credits: http://www.digitalsherpa.com/blog/wp-content/uploads/2013/05/small-business-internet-marketing1.jpg

The key is to get the word out there. Whatever works, works! Because, why not? ;)

 

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The Five Spoons hope that our reply has answered your question, Jane! These top five tips serve to help all of you, our dear readers out there, become good digital media writers!

 

Please don't forget to comment on this post and drop us a mail if you have any feedback for us too.

Till next time! :)

The Man Behind the Macarons - Republic Polytechnic’s Fine Dining at its Finest

By The Five Spoons

Fine dining is often perceived as a high-class, sophisticated way of dining. Let’s hear from one of the chefs behind this art form.

Today we made a visit to one of Republic Polytechnic’s two popular fine-dining restaurant, Oliva. We had the opportunity to chat with Justin Chua, a Head Pastry Chef and instructor, or facilitator, for the students from Diploma in Hotel and Hospitality Management, under School of Hospitality (SOH).

According to Chef Justin the special aspects of fine dining would be the atmosphere, presentation of the food and the service.

Chef Justin Chua!

Check out our interview with him below!

Q: Tell us more about yourself.

A: I bake, specialising in pastry-making ever since the days when I taught in ITE and SHATEC. However, when I came to RP, I also picked up cooking skills besides baking. I actually have a background in engineering and worked as an engineer for more than ten years, before finally realising that it wasn’t my passion. Thus, I started afresh and began my training in hospitality. I think my decision to join the hospitality field was partly influenced by my family. Pastry-making is something that requires a lot of patience and passion, but the result is always satisfying, especially when you see the customers eat the pastries wholeheartedly. You feel a sense of satisfaction and achievement. That’s why I enjoy creating pastries, even up till today.

Q: Why did you decide to become a chef, and also a facilitator in RP?

A: I’ve been in this industry for more than 15 years. As for my engineering background, I quit it and enrolled in a diploma in pastry making. During the time I was there, I happened to meet a very good teacher who taught me well. Thus, I’ve also spent a lot of time working towards my goals and scored well in the end. It was then that one of the teachers spotted my talent and told me that I could be a good teacher. So, fast forward a few years, the trainer met me again and asked me to go back to teaching. I rejected his first few approaches, but after the third approach I felt that I was ready for a teaching career. Thus, I fulfilled my ex-teacher’s wish for me to teach and did just that. I like teaching youngsters my craft because I also can learn a lot, through two-way communication between us.

Q: What’s your opinion on fine dining and regular dining e.g. eating at hawker centres?

A: Fine dining is about the service, quality of food and presentation. It emphasises on taking one’s time while eating, unlike regular dining, where you eat quickly and rush to leave. For fine dining, it’s more important that you appreciate the chef’s food preparation and creations for you.

Q: Do you have any bakeries to recommend?

A: Frankly speaking, I prefer my own creations over others’. However, I’ve ever encountered people who recommend different bakeries with positive claims, but after I’ve tried them, most of them tasted average at most. For instance, do you recall how there was a craze for macarons a few years ago? The macarons sold here are actually made by me and most VIPS whom I baked them for loved them. So, overall, I think good pastries are a personal preference as different people like different things.

Q: What’s your favorite hawker dish?

A: Chicken rice! *laughs*

Q: Which do you think is more important, taste or presentation?

A: Firstly, taste is the most important. That is followed by presentation, which shows the cook’s dedication and passion for the food to be served to the person that is eating the dish.

Presentation of Tiramisu done by Chef Justin

Q: How will you describe fine dining in one word?

A: ‘Service’. ‘Or ambience’.

Q: How will you promote fine dining to someone who has never experienced it before?

A: You get the chance to appreciate what the chef has prepared for your meal and enjoy the dishes slowly without any rush to finish everything as quickly as possible, which is what many of us do almost all the time.

Want to find out more? Visit:

Oliva

Republic Polytechnic

Block E1, Level 10

9 Woodlands Avenue 9

You won't be able to believe the food you have just seen!

By Daryl Ang and Dawn Chan

This week, The Five Spoons played a guessing game with several students from Republic Polytechnic; we showed them several images of unusual (more than often, gross) food from around this planet, and then making them guess what the dish shown in the picture is before revealing the truth. See their shocked reactions:

Click HERE to view the video by The Five Spoons.

As always, thanks to everyone who participated in the ‘Guess this Dish’ game, especially the more than willing students from Republic Polytechnic. Your responses and reactions were SUPER HILARIOUS! :D

The dishes shown in the video in order are as follow: Cod Fish sperm (Shirako) from Japan, Balut (boiled, fertilised egg) from the Philippines, Guinea Pig dinner from Ecuador, Bull’s Penis from China and Bat meat from Indonesia.

Do you have any experiences eating bizarre foods from any place on Earth?
Share with us in the comments below!

If you like this article, be sure to check out our other blog posts and give this page a 'like'!

Links:

https://www.facebook.com/pages/Weird-Looking-Food/137419576360817
http://manonthelam.com/travel-photo-weekbats-wings-sold-separately-tomohon-market-sulawesi-indonesia/
www.timetravelturtle.com

Hong Ji Herbs Bak Kue Teh

By Dawn Chan

Another thing that caught my attention while having my fish soup at Teo Chap Bee Eating House is those green little bowls with an accompanying claypot. Curious, I searched for the stall serving those green little bowls. I mean, if all the tables there have it , there should be something delicious in it, right? 

Background

There were awards and media articles plastered all over the shop and there was even a portrait of the boss.
The customer service is excellent . As I was looking for information for this blog post, the waiter came over to me and presented me with their name card and short introductory about the boss . They were also happy to give FREE refills of your soup if you're not satisfied .

(click to enlarge picture)

Price

My set meal consisting of a claypot of bak kut teh and a bowl of rice only cost $5.50 .

Taste & Texture

What caught me by surprise is the tau pok in this Bak Kut Teh. I mean.. Since when does Bak Kut Teh contain tau pok? But it was an interesting addition because the tau pork absorb the soup, so when you swallow it , the hot soup is squeeze out of the taupork as it flows down your throat, just like in laska. What a creative ingredient ! Other ingredient consisting of soft pork ribs, pig liver, sliced mushrooms, lettuce, and some intestines makes this a really nutritious herbal soup that is even good for your body.

Lettuce makes the crispy texture of the soup , while pork taste juicy and slide off the bone after slight prod my chopsticks.


Waiting Time

Although it was a dinner time hour at around 8pm , my soup came in about 20 minutes. Considering the amount the of people ordering it , it was actually quite fast for me , I am always patient for food.


Getting There

Nearest MRT  is Woodlands. Located near Siling Secondary School , this place is not easy to find and taking a cab is highly recommended . However , if you wish to take public transport, take bus 856 from woodlands interchange and alight at bus stop number 46129 (hawker centre).

Rating 

Hong Ji Herbs Bak Kut Teh

Teo Chap Bee Eating House

Blk 19 Marsiling Lane,

 Singapore 730019

兄弟 ('Xiong Di') Rojak

By Darren Lee

Having lived in Clementi for practically my whole life, there are two foods (or snacks if you’d prefer) which I think that you HAVE to eat in Clementi.

Both of them are famous and have been in Clementi for decades. This will be separated into two parts*, and right here we have Part 1!

Background

'Xiong Di' (meaning 'brother(s)' in Chinese) Fruit Rojak is popular and has been on various food programmes broadcasted on television for around 13 years now.

For those of you who do not know what Fruit Rojak is, it is a dish that typically consists of cucumber, pineapple, bean sprouts, ‘Tau Pok’ (deep fried tofu), fried dough fritters (or 'You Tiao' in Chinese) and dried cuttlefish mixed with a special sauce that is usually prepared by mixing water, shrimp paste, sugar, chili and lime juice.

Price

‘Xiong Di’ Rojak serves its rojak in different sizes with prices ranging from $3 to $8.

Taste & Texture

To start with the pineapple, I would say that it’s really fresh and its juice oozed out with every bite I took. The same goes with the cucumber; it has a nice crunchy texture and complements the dressing very well.

However, the beansprouts were rather soggy (probably because they were left out after boiling the whole day)

Fortunately for me, the ‘Tau Pok’ and the fried dough fritters I was served had come straight from the grill, so they were both crispy and had very nice centres- fluffy for the fried dough fritters and soft for the ‘Tau Pok’.

Waiting Time

The queues can take a while (10-15 minutes) at peak hours but on normal days you would only have to wait 5 minutes at most

Getting There

On average, the walking distance to the coffee shop takes less than five minutes from the Clementi MRT station.

Rating

兄弟 ('Xiong Di') Rojak

See Lam Hern Coffee Shop

Block 449, Clementi Avenue 3

*: Stay tuned to my post next week, which will feature ‘Jin It Thai San’ Popiah at the very same coffee shop!

Kheng Hai Hui Boneless Chicken Rice

By Walter Ng

Hi guys! If you remember, exactly a month ago, I wrote a post on Ming Kee Chicken Rice & Porridge at Bishan.

If you are not fond of the long queuing time or the price of the food, here is another alternative which I had come across. This store is based at the Old Airport Road Food Centre and each plate of chicken rice costs only $2.50! (How cheap is that..?) The serving portion is reasonable too!

This hidden gem is located at the back of the food centre. Most people would not walk through the last lane, thinking that it is full of the smaller stalls with hardly anything special about them. However, they are wrong! This stall over here serves such good chicken rice, but not many are aware of it.

While i was eating my chicken rice at the central part of the food centre, a lady approached me and asked, "Excuse me, but where did you get this from?" I told her and found out that, by then, she had been looking for chicken rice around this food centre for quite a while already but couldn't find a decent store that sold good chicken rice. I then took the chance to introduce this stall's chicken rice to her. She left satisfied!

This was my set. It costs about $2.50 and the soup is a must try! It has a very strong chicken flavour and was, somehow, very soothing on the tongue :)

The meat was tender, smooth and very moist as it was soaked in the stock. The skin was also easily detachable (this shows how smooth the meat was).

The rice was fragrant and from afar, I could smell the chicken stock. It was also smooth and the rice kept me going for more, even after I was done with each mouthful of rice.

The chili sauce was good; it was acceptable for me, as a person who doesn't eat chili often. There was a slight spiciness before the true taste kicked in and numbed my tongue for awhile. A must try for all chili-lovers.


Conclusion: This store brings me back to the days when I had chicken rice as a kid. I remember vividly, that as a kid I was always looking forward to my mother getting me a packet of chicken rice after kindergarten class because of its fragrance. After eating that packet of rice, it would make me happy and light up my day after having spent the whole morning in school.

Rating

      

Kheng Hai Hui Boneless Chicken Rice

#01-18, Old Airport Road Food Centre, 51 Old Airport Road

Saybons: French Food Factory

By Fion Chua

If you have run out of ideas for a quick bite while on the go, this post is for you!

Background

Saybons, a Singapore-based chain of cafés, was started "with the objective of making French food affordable and accessible to everyone". As for the name 'Saybons', inspiration was drawn from the phrase "c'est bon", meaning "it's good" in French.

My Choice

What I had decided to try out from their menu was the crêpe with mushroom, egg and cheese, which belongs to the 'Savoury' category out of the two available, which are namely 'Savoury' and 'Dessert'.

Thoughts

Personally, I would still consider it as a snack, despite the fact that it is savoury, rather than a sweet dessert. It was not able to serve as a filling meal as it was lacking in terms of ingredients. For a price of $5.90, I was expecting at least a little more ingredients.

Taste & Texture

The overall taste was not bad, as the mushroom, egg and cheese complemented one another for a combination that resembled comfort food made at one's home, despite the crêpe being a little too thin and stale.

If you are interested in finding out for yourself what street food the French eat on a daily basis while out and about but haven't had the chance to go there, this would be a good and interesting start while you run your errands here on the sunny island of Singapore until then.

Rating

Plaza Singapura

68 Orchard Road #B2-30/31/32

Singapore 238839

Tel: 6884 9018

Junction 8

9 Bishan Place #02-27A

Singapore 579837

Tel: 6258 3138

Aljunied

Blk 115 Aljunied Ave 2 #01-53B

Singapore 380115

Tel: 6841 0087

Ji Ji Wanton Noodle Specialist

By Yong Fang

Hi guys! Today I will be introducing to everyone a dish that has a special place in my heart, and that is... WANTON MEE! The store in particular which will be featured is Ji Ji Wanton Noodle. But, what is so special about it, you ask?

Background Information

• Started since 1965 and has been run by three generations
• Currently tended by a lady and her two daughters
• Won the highest number of votes in The Straits Times Reader's Choice Favourite Hawkers poll

Noodles

The type of noodles I chose is known as 'Mee Kia' in local dialect. The Mee Kia which was served here was thicker than what the average wanton noodle stall serves. However, this stall's Mee Kia had a rather strong taste of the flour in it.

The Mee Kia was also cooked just right, with the sufficient softness that I was expecting. When combined with the chili sauce, it became an extremely delicious combination, making the Mee Kia taste even better than it did. However, if you do not like Mee Kia or the flour-y taste, fret not- the stall has other alternatives such as the 'Mee Pok' and 'Kway Teow' noodles to choose from.

Mushrooms

Firstly, I would say that I have never been a great fan of mushrooms. The only one that I like would be the button mushroom. One of the mushrooms which I hate to eat the most is the shiitake mushroom.

However, if you are like me, don't despair! Just as I was surprised, you would be too, to find out how different (in a good way) the shiitake mushrooms tasted. They were chewy and tasted similar to the button mushroom. It had just a slight tinge of sweetness too.

Char Siew, Wantons, Vegetables & Soup

The Char Siew, or roasted pork, was lean, chewy and had a pretty strong taste of just what it is- Char Siew. However, what really appealed to me would be the wantons, or dumplings, as they are called otherwise. The wantons had a nice texture and bite to them, similar to Char Siew. Besides the good seasoning, the fillings were quite chewy and that was a plus.

The soup was flavourful, and together with the wantons (dumplings), it made an incredibly tasty combination. However, one flaw I noticed about this dish would be the vegetables. Similar to most wanton noodles served in Singapore, the vegetables were bland and would not taste well without any sauces e.g. chili. They were somewhat crunchy though.

Price

This dish costs $3++, depending on what add-ons you pick. One bonus I noticed is that the plastic take-away containers do not require any extra charges! I felt that the price range which they had was not bad, for the portion of food served.

Highly recommended stall for all noodle and wanton lovers!

Rating

Ji Ji Wanton Noodle Specialist

531A Upper Cross Street

#02-49 Hong Lim Food Centre

Opening Hours:

7am - 7pm

Sungei Road Trishaw Laksa

By Daryl Ang

As some of you guys might know from my previous post, I got lucky and stumbled across a ‘hidden gem’ (Bak Kut Teh) a few days ago. Well guess what, I think I hit the jackpot again, haha.(They say you can’t get lucky twice but  However, this time the gem I spoke about is located nearer to the southern shores of Singapura instead of the central region. So without delay, feast your eyes on this:

The first thing that came to my mind before I savoured the spicy Laksa soup was “This looks really shiok”. And indeed, my accurate foodie premonitions were spot on. The Asia Delight Laksa ($3/$4/$5.50) is certainly one of a kind. The gravy is cooked using fresh coconut, scallops, dried oysters and dried prawns that is quite rich in flavour and packs a punch, yet it has a very thin texture that resembles chicken broth. Also, unlike the typical Laksa you find everywhere, this one doesn’t feel as ‘coconutty’ or milky, but still retains the great taste. In other words, the Laksa gravy is light so you could probably drink a lot of it without getting indigestion.

Overall the Laksa is simply ‘Oishi!’ (meaning ‘delicious’ in Japanese), and the stall owner isn’t stingy with the ingredients as well (fishcake, prawns, cockles, tau pok). I strongly recommend you guys to give it a taste- why not do so if you happen to be around Chinatown?

    Rating

     

      Sungei Road Trishaw Laksa, #02-66

            
Opening Hours:
Mon to Sat; 10:30am - 6:30pm (Closed on Sundays) 

Toa Payoh Bak Kut Teh

By Daryl Ang

So a few days ago I decided to visit my friend Sam in who lives in Toa Payoh.

We chatted a little, gamed at his house for a while and then I got hungry. It was lunch anyway. Since it was just the both of us that day, I asked him where to find good food at this part of Singapore. Then we travelled to a coffee shop somewhat near the Toa Payoh MRT station and it is then that I discovered yet another ‘hidden gem’- one of the best tasting Bak Kut Teh’s I’ve tried. Just drool at this (the bottom picture):

As most Singaporeans would know about this local delight, Bak Kut Teh is a Chinese soup consisting of meaty pork ribs simmered in a complex broth of herbs and spices. Traditionally it’s served with just a bowl of rice but for this meal I decided to get myself a little extra, a side dish consisting of preserved peanuts, salted vegetables and bean curd skin. And boy, what a wise decision it was, I’ve had one heck of a meal!

The standard garlicky taste was present, as was the peppery sensation. The dong kwai (angelica sinensis) and kay ji (wolfberries) herb touches were not overly cloying. But it felt like the balance was incomplete and could do with a little more salt. Overall though, the broth was exceptionally sumptuous- one that really hits home with a typical Singaporean hawker foodie like yours truly.

Priced at an acceptable price of $4.90 per bowl, this dish is a must-try!

                                               

   Rating

     

      
   Yuan

       J22 Eating House, Blk 177, Toa Payoh Central, #01-174 

         Operating Hours: 11am-8pm daily (till further notice)