Gouldian

The Salmon is good too.

Sometimes,I really hate our (human) existence. We are given so much wisdom, power and control over so many life form on earth and we are exploiting them to the fullest without remorse. Sigh....

OMG! Didn't know of such things. Sorry...

Yup, the ambience is good especially in the twilight. I believe they are going to do some minor reno to address the echo problems.

I also tried their Foie Gras covered with Almond chips, yum yum! By the way, anyone here into Slow Food?

Hi guys, The annual Sia Huat kitchenwares warehouse sale is here, this is a good opportunity to get good quality kitchenwares at affordable prices. http://campaign.constantcontact.com/render?v=001qwhULkbmHDvufah28uSjPgY5Jm3tRHtuFrKtCzpewP3uywjxvMZ8AAjClvhCc03e-GeZ86JLnPJmispM6aGFMJprEvt2YzQTcsjaFBKyUDQyym4iL5YPzO2m2m6hexLBAHyDf2PVvzuszcOrjwfvFW-GAFHSswefYKqi1OoNLQaCNuGVvQNVDA%3D%3D Happy shopping.

I was honored to be invited for a lunch meeting with Chef Daniel yesterday. Most of us may have know Chef Daniel through a Mediacorp programme (Buzzing Cashier) hosted by Kim Ng and Quan Yifeng. Among all the Sifus featured, I find Chef Daniel, more down to earth, sincere and genuine. Chef Daniel Kitchen is located at Iluma 7th Floor, I have been there for lunch about 2 weeks ago for another meeting and my guests (Australians) was very impressed with the way western dishes were prepared with such creative ways. During my short discussion with Chef, I learned a lot about his passion for good quality food that is lacking in Singapore nowadays. I remember in the early 80s; most diners will head to hotels for good food but in the recent years hoteliers are more concern with being in the black that they have resorted to buying ready prepared food from commercial kitchen with little regards to the quality. That's why we are seeing more and more good chefs leaving hotels and setting up restaurants serving food bearing their signature. Char Siew Lamb Rack - No hint of the lamb smell even without mint sauce, the unique Japanese wild and glutinous rice that accompanies gave it the additional punch. Hotate Appetizer - I like scallops especially raw however, many times I have been disappointed with freshness for such dish at some Japanese chain restaurant I visited. I find the hotate here fresh and also realized that they get their scallops from Hokkaido. The outlook of the restaurant is very typical family style which I think can do with a little re-designing, especially the echoe problem that need to be resolved with some table cloth or carpeting. Chef Daniel Kitchen is part of Wah Lian Amusement which is the anchor tenant in Iluma. Beside Chef Daniel Kitchen they also operate Seven (Sport Bar), Bounce (Private Dinning), Arcadia (Arcade) and Colosseum (LAN Gaming). Bounce is a private dinning room for up to 16pax and I learned that it is the ideal place for Slow Food. Slow Food in Singapore is currently enjoyed by an exclusive group of people. The session usually start around noon and end around 6pm!!! Being the only tenant in the entire 7 floor roof top, I find the location ideal for wedding and ROM ceremony as well. Thus, those looking for a good set (quality ingredients, excellence culinary skills) lunch around bugis, their set lunch promo is only $10.80. The Ala Carte Main Course is between $20-$35. Chef Daniel Kitchen Media Slow Food

Controller still available.

* Yes, like chillers, compressors will kick in when it reaches the preset temperature * Using your large split unit compressor will draw more current than a standalone (economical - running cost) * If your current is a split 3, you will need to disconnect 1 of your room totally and use that for your chiller - this may void warranty Like the rest, I suggest a separate single non-invertor unit dedicated to your tank.

Since both bros involved have their chance to state their points, I will CLOSED this thread unless requested by these 2 bros.

Steven, good find, care to share where you got it from?

Thread closed as requested.

Good choice, RB is the place to go for hansum young men. lol

Your tank look more matured than a typical newbie tank. Keep up the good works.

Yes, still can placed in sump.

Nice scape, this kind of scape is high maintenance, you need to constantly keep algae growing at the back of tank as well.

Yes, most dril on the spot after placing the return pump to get accurate measurement.

Never connect with SCWD before but I guess is that when the SCWD alternates there might be a slight back siphon. But not much to the extend that you will have a back flush like those of a vortech or wavebox.

Thread closed as requested.

Thread closed as requested.

Hi Desi, how about using a heavy bowl? Most seahorse owners uses them to wean seahorses to prepared food. The bowl can be place on the sandbed and will not topple easily and still ensure that the food will not ran about.

You will need to drill a hole in your sump in order to do so. As the height of pump differs, it is best to drill the sump on the spot after you have finalized a good pump and have place the pump in its permanent position on some vibration dampening materials (a book wrapped tightly with plastic bag works well for me). Always choose a good reliable pump with sufficient spare as your external return cuz if touch wood your return fails and you are force to change to another pump with different height or inlet diameter, you will need to use elbow or reducers which will reduce the performance. Or even worst have to change the sump altogether.

I have a eductor with Aquabee 3000, it increases the flow slightly but depending of which type you use the flow may be focus vs broad flow of Tunze or Vortech.

They are relatively reef-safe as they are thought to consume zooplanktons since corals do not survive in the depth they are harvested. I have kept one for several months before and find that quite hardy if introduced into a hardy without "bullies". I know of a few reefers that have kept them in reef tanks as well. But, I will still think that their reef save status to be that of a dwarf angel (not 100%).

Good idea Simon, that's thinking out of the "box".