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? ;)

 

________________________________________________________________

 

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! :)

Hong Kong Sheng Kee Dessert

By Fion Chua

Hello everyone! There's a new post in store for all of you today and guess what it's about- dessert! I believe most of us have a sweet tooth each, and I am definitely no different.

Just last week, I decided to visit Hong Kong Sheng Kee Dessert to satisfy my craving for a dessert to end the night. It was my first visit and I walked to the counter with an open mind, making sure that I didn't let any preconceived notions cloud my judgement of what it had to offer.

Read on to find out more about my experience at Hong Kong Sheng Kee Dessert!

Background

A wide array of authentic desserts such as those commonly found in Hong Kong are served here, and, according to the company's official website, are "prepared with quality ingredients to tantalize your taste buds". However, this is not just a place for dessert lovers to frequent as there are savoury items available too, such as wanton noodles and carrot cake- all prepared 'the Hong Kong way'.

Part of the shop's exterior (outlet in basement of Causeway Point)

My Choice

It was tough for me to just settle on a single order, but I managed it in the end and bought a bowl of 'Osmanthus Aloe Vera'.

My order of Osmanthus Aloe Vera

Presentation

When my order was served, it left a strong first impression on me with how good it looked. I would be lying if I had said that it did not take my breath away, at least... just a little bit. Haha! The star of the show was tiny dried Osmanthus flowers, sprinkled over the top (for both taste and garnish maybe?) and made the entire dessert look very delicate and appealing. Everything was topped off with a small stalk of mint leaves.

Look at the tiny dried Osmanthus flowers- pretty, aren't they? :)

Taste & Texture

My first mouthful of the dessert actually threw me off guard because of the bitterness of the pomelo. The bitterness gradually transitioned to a bittersweet flavour, though, after being mixed around with the sweet aloe vera cubes. The few Goji berries which were added were not exactly flavourful. As for the Osmanthus flowers, they had their typical fragrance and provided a slight 'flowery' taste but I would say that was about it.

I thought the texture was very interesting, since every spoonful of the dessert meant something different every time. The cubes of aloe vera were crunchy and juicy, contrasting well with the fleshy pulp of the pomelo and the juicy Goji berries, both of which burst in the mouth pleasantly when my teeth bit into them. However, as the Osmanthus flowers were simply too small, they did not provide much texture to the overall dish. As for the crushed ice, I would say that it served as a blank canvas for all of these flavours to stand out on their own while coming together in a refreshing fusion.

Price

According to the menu, a bowl of Osmanthus Aloe Vera costs $4.30 but, apparently, this price was not inclusive of GST and I only realised that when I was making my payment to the cashier. The total bill amounted to $4.65 and while the additional 35 cents were not a lot, it was definitely not a very nice surprise since I wasn't aware of it. Personally, I felt that this dessert was good and definitely worth a try- but not worth paying $4.65 for. At best, it would probably have been a better deal if the maximum price was between $3.50 and $4 (...inclusive of GST).

Rating

Causeway Point

1 Woodlands Square, #B1-24

Opening Hours:

Sun to Thurs; 11am - 10.30pm

Fri to Sat; 10am - 11pm

(The store above was the one I visited. To find out other outlets' locations and opening hours, visit this page on Sheng Kee's official website!)

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