The Wife and I were invited to Kai Garden for a food tasting, the same day I was called up to provide a soundbite for a New Paper/AsiaOne article on the IRAS-social media influencer debacle. Amidst an flurry of reactions from the blogging community that I was also embroiled in, that ranged from confusion to anxiety to frustration to why-should-anyone-care and this-is-what-the-70%-voted-for-you-happy-now, I was determined to both get my opinions aired in the hopes of someone in the IRAS actually noticing the can of worms they’ve just opened, and going to a sponsored food review at a high-brow Chinese restaurant. Kind of ironic, but let’s see how this works.
So I left the office and arrived early (I drove 9.7km, which, for an estimated 15km/litre fuel consumption calculated on $2.10 per litre after discount, plus $3 at the Bugis ERP gantry cost me -$4.36). Mother of Xander took the train to meet me there with kids in tow (-$2.38) It was a quiet Wednesday evening at the restaurant, but we were to find out later that their dim sum lunch hour was popular among the working crowd in the surrounding offices, and of course, dinner business does pick up from Thursdays onwards through the entire weekend.
Of course, we were joined with some other friends; the Sims from Life’s Tiny Miracles, who brought their daughter and toddler son along, as well as Ah Soh, her husband and three kids. Together with the Mother of Xander and our own two chipmunks, we took up a table of 10 adults and 3 toddlers. These numbers come into play at the end of the dinner, so bear with me.
We start the dinner off with Braised Home-made Dace with Black Bean Sauce, which brought back memories of my teen years of cooking my instant noodles with canned dace of the supermarket variety. But to be fair, this one was most definitely made from scratch and had a very delicate sweetness and far less salty compared to its mass market brethren. In an establishment such as this, it’s actually really good stuff for $11.80.
Braised Chicken with Flower Crab (we were served the full $88 portion, but they also have a $48 half version), thick sauce infused with the rich flavour of the crab, though the kampong chicken was a little tough on my 38-year-old teeth.
It starts getting a little more interesting with the Sautéed Prawn with Dried Fish Maw ($35). It may look unassuming (and we were starting to notice a theme here), but the dish bears a thick, rich gravy reminiscent to the previous dish, which contributes well to meld the fragrance of the tiger prawn together with the beautifully light spring when you bite into the savoury maw.
There was also the conventional but Baked Whole Eggplant with Special Sauce ($18) which melts in your mouth like a savoury cream, the Wok-fried Garoupa Fillet with Spring Onions in Stone Pot ($38) which I wish I had more of (and very likely will at some point in the future), and the Grilled Pork Rib in Special Honey Pepper Sauce ($22)–big on honey, not so much pepper, covered in sliced almond for an added crunch.
Dinner was as advertised; family favourites with a homecooked feel, unassumingly presented, much like how your mother might do it… if she were an established Hong Kong chef. The service, though, was certainly well worth the 10% service charge ($31.40); the staff in attendance were certainly attentive amidst a quiet, half-filled night, though as we would sometimes experience, the patrons didn’t quite know what to make of us bloggers with our cameras and constant moving around taking pictures of everything, short of the food on the other guests’ tables.
To top the night off, we ordered a round of dessert; chilled fresh coconut puree ($6.80 per serving), chilled fresh mango puree with sago ($6.80 per serving), aloe vera in lemongrass jelly ($6.80 per serving), and mango sticky rice (give me a minute, I need to check the price). The dessert chef is Thai, so understandably the dessert range had a very distinct Thai signature. Since these weren’t explicitly provided as part of the tasting, I spoke to the restaurant manager to pay for the dessert, but she very politely smiled and generously told us it was on the house.
We drove home very full and very happy, but I thought of the restaurant manager’s friendly generosity during the 17km drive (-$2.38, same variables as the drive to Marina Square); she probably didn’t read the news about how we were now required to declare everything we ate at food tastings for tax purposes (oh, which reminds me: 7% GST, $24.24).
And here it is:
(calculated for 3 pax – my wife, my son and me, excluding the toddler who tried to eat a chopstick but failed)
Braised Dace: $3.54
Chicken and Crab: $26.40
Prawn and Fish Maw: $10.50
Garoupa fillet: $11.40
Pork rib: $6.60
10% Service charge: $9.10
7% GST: $7.01
$0.50 (my daughter found it in the shopping trolley she was sitting in during a grocery run just before the food tasting)
Total income from this food tasting: $107.66
Drive from office to restaurant: -$4.36 (Note: I was told S-plate car expenses don’t count)
Train fare from home to restaurant:
-$2.38 (Nope, can’t declare this)
Transport from restaurant: -$2.38 (Nuh-uh)
Electricity used to write this post (4 hours at night, with the TV on to break the quiet and the air-con as well because hot): $1.40 (Nada; “considerable amount of private use tied to this period”)
Internet usage (4 hours): $0.40 (Crap, also cannot)
Total expenses from this food tasting:
$13.12 $0.00 (What the hell.)
This being my first post of the year (sorry, I was busy), including the annual expenses incurred by maintaining this blog: domain name renewal ($216 per year for 4 domains), webhosting ($76.80 per year), and software for image editing and website coding ($66 per year), I have
$263.46 $250.70 to go in order to break even. Actually, I’m doing pretty okay, if I don’t need to take leave in order to attend any blogger events (a half-day of leave will set me back $80). Some of us also periodically plonk down money for Facebook post boosting and Instagram ads, and others will buy their own giveaway premiums during the course of the year, too.
I could probably also claim my laptop, camera, phone and time spent coming up with all of these words and images in the first place, but it’s 2.30am now, I’m tired, I still have to go to work in the morning and I really don’t do food, product and service reviews any more.
Contrary to popular belief, we actually aren’t too bothered about declaring income from blogging (and if we are, we really shouldn’t). It’s just that for a state authority to suddenly tell us in the middle of tax season that we have a month to declare “non-monetary benefits” most of us never even thought of tracking, is just plain insensitive. (Congratulations to IRAS, by the way, for pulling off the most successful influencer campaign Singapore has ever seen, and all it took was a handful of letters.) But I’ve said what I wanted to say to IRAS in the papers, in the hopes of opening a dialogue with our community to sort things out; I hear it’s already happening, so thank you.
The public seems to have a skewed opinion of us; I can have my name and occupation clearly stated in the damn article, and I can still be referred to as “a very stupid woman… who always writes about fashion or plastic surgery or gossip”, simply because the article is about bloggers (also, the photo slapped in the middle of the newspaper article doesn’t help). I wish I could correct that perception in a single blog post, but oh well. Another day, then.
I really wrote this post for my fellow bloggers and social media influencers. Maybe this is a good thing. I initially planned for the income/expense breakdown above to prove there’s really not much non-monetary benefit worth the effort in declaring. Granted this is just one food tasting and there’s a whole spectrum of other food, products, services and experiences of varying value that we similarly have to track, but I started to look at the whole thing a little differently after doing the numbers. Besides such an exercise being able to help us sieve out what’s worth writing and what’s lipstick, it isn’t until we’re forced to show the value of our work, that we actually see the value in our work. Maybe it is time we took our blogging–and ourselves–a lot more seriously. Like, IRAS serious.
On the other hand, we’re at least being recognised by a state agency as a legitimate professional body. Now we just have to convince the rest of the country.