[General] Chit Chat Corner

[ahcaibiker]

haha.. must ride save nahz... DUn anyhow lane spilt as braking distance dropped.

 

i rather wait for rain to turn to a drizzle then i continue to ride.

[mepkoh]

hmm... what you mean?? man my english and understanding is getting from worst to worsten ;(

 

i tighten the valu so that i can easily on and off it without having problems.( valve running around.)

 

hey the valve is set once and u leave it alone...dont use it as a on/off valve..

once the dripping rate is achieved..ie 1 drop per minute, leave it alone..

the equlibrium oil level will auto rest at a certain level..

use this level as the reference level..when you pump the oil level will rise.. after dripping off the dosed oil, it will once again return to this reference level. this means that the qty dosed have been discharged..hopefully on your chain .the chain will look shiny and oily and wet..if shiny and dry =insufficient dose or no oiling in this case increase doage and watch the oil drip to confirm it is coming out of the oiling tip on to the chain and not somewhere else..

[jtzx]

hey the valve is set once and u leave it alone...dont use it as a on/off valve..

once the dripping rate is achieved..ie 1 drop per minute, leave it alone..

the equlibrium oil level will auto rest at a certain level..

use this level as the reference level..when you pump the oil level will rise.. after dripping off the dosed oil, it will once again return to this reference level. this means that the qty dosed have been discharged..hopefully on your chain .the chain will look shiny and oily and wet..if shiny and dry =insufficient dose or no oiling in this case increase doage and watch the oil drip to confirm it is coming out of the oiling tip on to the chain and not somewhere else..

 

but if don't off the valve, wont the oil flow all over the floor the next morning after 8-10hours? what i been doing , off the valve once im not riding( turn to bed for a night)?

[KnightDragon]

...

 

 

 

oh no... I guess that would be offical... just wait for the letter to arrive... in a few days' time you should be able to see your offense online...

 

offense..... no point will be deducted rite??? 1st time kena..

[mepkoh]

but if don't off the valve, wont the oil flow all over the floor the next morning after 8-10hours? what i been doing , off the valve once im not riding( turn to bed for a night)?

 

the volume drip is waht u dose per pump...oil still remains in the tube...

the important thing to calibrate the drip rate.. what is your average ride time?..in minutes or hour..eg.every time you dose it will take x minutes to complete the dripping of the dose qty., the drip time /dose should be shorter than your ride time. then by the time you finish your ride , the timetaken should be sufficient to discharge the dosed qty.

 

if your ride time is short..then a faster drip rate is required..

but the end result parameters need to be met ie.

shiny and oily and wet looking chains..

and that the throw off should eb acceptable to you..

so you see calibration for drip rate is neccessary to achieve the optimum oiling. what you are doing , i presume you open the valve max... and shut noff ater ride. what you are doing is dripping at the max rate..this is okay as long as the flinging is tolerable...you dont have to turn off valve unless your ride is short and that the qty dosed is not completely discharged by the time you finish the ride...so you have to figure out what is the best ?? like what u are doing ..or calibrate ..dose and forget about shutting off. it is so easy after caibating just dose ...if there is oil dripping after your average ride just open the valve slightly bigger .

 

the factors that need to be considered for calibrations:

1. dose qty..you can reduce this qty by reducing the stroke..or increase by dosing it several times..

2. the drip rate is controlled by the valve...the idea of settin g it iis that hopefully the drip rate is consistent. by turning on and off your drip rate will be random

 

the above is adjusted to achieve the results we are looking for..

shiny and oily chains

minimal flinging..

if you are still do not understand as to what i am saying...come this sat and a Q an A

will be held to clarify the issues.

Edited September 16, 2009 by mepkoh

[lunloon]

Lauda: 2molo I on leave ah! Submitted liao hor. So, PK all in yr hands le ah...

 

 

Lun: can edit/add TiTi's "gone" date in yr siggy liao?

 

Not yet, wait till cfm chop, now is the same as on life support, waiting to pull the plug.

[jtzx]

the volume drip is waht u dose per pump...oil still remains in the tube...

the important thing to calibrate the drip rate.. what is your average ride time?..in minutes or hour..eg.every time you dose it will take x minutes to complete the dripping of the dose qty., the drip time /dose should be shorter than your ride time. then by the time you finish your ride , the timetaken should be sufficient to discharge the dosed qty.

 

if your ride time is short..then a faster drip rate is required..

but the end result parameters need to be met ie.

shiny and oily and wet looking chains..

and that the throw off should eb acceptable to you..

so you see calibration for drip rate is neccessary to achieve the optimum oiling. what you are doing , i presume you open the valve max... and shut noff ater ride. what you are doing is dripping at the max rate..this is okay as long as the flinging is tolerable...you dont have to turn off valve unless your ride is short and that the qty dosed is not completely discharged by the time you finish the ride...so you have to figure out what is the best ?? like what u are doing ..or calibrate ..dose and forget about shutting off. it is so easy after caibating just dose ...if there is oil dripping after your average ride just open the valve slightly bigger .

 

the factors that need to be considered for calibrations:

1. dose qty..you can reduce this qty by reducing the stroke..or increase by dosing it several times..

2. the drip rate is controlled by the valve...the idea of settin g it iis that hopefully the drip rate is consistent. by turning on and off your drip rate will be random

 

the above is adjusted to achieve the results we are looking for..

shiny and oily chains

minimal flinging..

if you are still do not understand as to what i am saying...come this sat and a Q an A

will be held to clarify the issues.

 

 

yup you are right.. cause be it to my workplace or my school , it takes less then 30mins.. so what im doing now is to open the valve to the max.. and totally shut it when i reach my destination. so normally when i arrived to my work place , the oil is still in the tube.. so i shut it off..

 

only for F.N.O which i will control the flow of the oil.

 

Thanks once again. understood what you meant.

 

will use a pin to poke a tiny hole tmr 5cm away from the pump.

 

Correct yup =)

[VidaK]

sianz... raining heavily at bedok... stuck in office. hopefully the rain will stop in awhile. wet wet road = no speeding...

 

ha I was happily munching onion uttappams at marina square while waiting for the rain to subside

 

hmm... what you mean?? man my english and understanding is getting from worst to worsten ;(

 

i tighten the valu so that i can easily on and off it without having problems.( valve running around.)

 

 

 

you dun carry raincoats with you?? rain or shin i still ride ;-) live to ride , born to ride!

 

lol... nevermind I will show it to you tml...

 

not when it is too heavy. dangerous, very wet roads and poor visibility.

 

good...

 

haha.. must ride save nahz... DUn anyhow lane spilt as braking distance dropped.

 

lane splitting in heavy rain... please be safe ok...

 

i rather wait for rain to turn to a drizzle then i continue to ride.

 

usually I wait til it stop unless I really need to get to a place urgently...

 

offense..... no point will be deducted rite??? 1st time kena..

 

for parking... not that I know of...

 

but still... you can try to appeal... if you have a good reason...

[Tanarthur]

Thats why I would rather spend 65cents majority of the time then have to spend $70 1 time....

[Tanarthur]

wa... shiok!!! big savings!!! i think im going for msian petrol from now, singapore petrol is simply too ex... jus dun understand, why msia can subsidise their petrol why cant singapore!?

 

Depends on where you stay... if you stay Loyang and go second link to pump..does not justify the $$$ saved.

 

Some of us here go in to pump because of the company of the bros here. I stay punggol, go second link pump. In and out of the bridge I clear carbon...how much I wasted liao... but if I have time I still join the gang...why? Cause its the company.

 

On second thoughts...if malaysia were to end their subsidise, then wat will you do? Sell bike and go B.M.W?

[thenation]

Depends on where you stay... if you stay Loyang and go second link to pump..does not justify the $$$ saved.

 

Some of us here go in to pump because of the company of the bros here. I stay punggol, go second link pump. In and out of the bridge I clear carbon...how much I wasted liao... but if I have time I still join the gang...why? Cause its the company.

 

On second thoughts...if malaysia were to end their subsidise, then wat will you do? Sell bike and go B.M.W?

 

Haha my round trip from home to 312C and back is about 95 km. Add in the tolls and its not really worth it to pump, but then I go in for the ride and company...

[kmax]

Our PK Chef... hope you are ok...

 

http://tnp.sg/news/story/0,4136,213926,00.html?

 

Top chef among 'over 20 others arrested'

CPIB question 30 chefs over alleged kickbacks from seafood supplier

By Amanda Yong

September 17, 2009 Print Ready Email Article

 

HE HAD introduced a guest chef from Shanghai at a food tasting for journalists on Monday afternoon.

Click to see larger image

ARRESTED: Chef Steven Ng of the Four Seasons Hotel's Jiang-Nan Chun restaurant had resigned on Monday. Yesterday, he was arrested and made to post bail. LIANHE ZAOBAO

 

But by that night, master chef Steven Ng of the Four Seasons Hotel's Jiang-Nan Chun restaurant had resigned.

 

His sudden move stunned those who attended the food tasting earlier in the day. Although Mr Ng was not his usual jovial self, there was nothing to indicate that he was about to quit.

 

He had greeted and chatted briefly with the group of five journalists at the table at the start and end of the meal, as was his usual practice.

 

When told of the news later, one of the journalists at the table, The New Paper's food writer Yeoh Wee Teck, said: 'I'm shocked. He didn't act as if there was anything wrong.'

 

Yesterday morning, Mr Ng was questioned by the Corrupt Practices Investigation Bureau (CPIB) about accepting kickbacks from a seafood supplier to his restaurant.

 

At the end of the three-hour interview, the 44-year-old Hong Konger was arrested and made to post bail, Mr Ng told Shin Min Daily News.

 

He was one of 30 chefs - mostly head chefs and executive chefs - hauled in for questioning by the CPIB, which began investigating alleged kickbacks from the seafood supplier in July.

 

The local firm, based in Bedok, supplied premium food items such as shark's fin, abalone, sea cucumber and fish maw to restaurants run by these chefs.

 

More than 20 chefs are believed to have been arrested, Shin Min Daily News reported.

 

Among them are chefs from top five-star hotels in the Orchard Road and Marina Bay area.

 

When contacted, the CPIB declined to comment. But a check with industry sources confirmed that a number of chefs had been questioned.

 

And, like Mr Ng, some of these chefs have resigned, while others have lost their jobs.

 

Marriott Hotel's Chinese executive chef Chik Ka Chung, who helmed the hotel's Wan Hao restaurant, is among those questioned.

 

When contacted, the hotel's director of marketing, Ms Julie Yong, said: 'We cannot comment as we are cooperating with the CPIB.'

 

Asked if Mr Chik was still a hotel employee, she said: 'He is not in our service at the moment.'

 

Mr Ng's visit to the CPIB came later, after most of his fellow chefs were hauled in.

 

In one operation, more than 10 hotel chefs were taken to CPIB offices for questioning, in the early hours of 2 Sep, Mr Ng told Shin Min Daily News.

 

CPIB officers knocked on the doors of the homes of the chefs around 4am. Their sessions with the CPIB officers lasted from half a day to a whole day.

 

The bureau's investigations began after a tip-off. Officers turned up at the office of the seafood supplier to gather evidence on 31 Jul.

 

While news of this investigation may come as a shock to local foodies, veteran chefs told The New Paper that the practice of accepting kickbacks from food suppliers is common.

 

An adjunct trainer at the Singapore Culinary Institute, Mr Huang Ching Biao said that the practice of kickbacks is an open secret in the industry. He added that it happens everywhere, not just in Singapore.

 

He said in Mandarin: 'You'll find this happening among chefs in the West as well, not just in Asia.'

 

Not as common now

 

Mr Huang has 43 years of experience in the industry, including stints with the Tung Lok Group and as executive chef at The Oriental hotel, now known as The Mandarin Oriental. He said: 'It's a very common thing, but not as common now as it used to be when I started out as a kitchen apprentice more than 30 years ago.'

 

Chefs today are better paid and better qualified, which is why they should not have to accept kickbacks, Mr Huang said.

 

'This incident will really affect the reputation of Chinese chefs,' Mr Huang added.

 

Chef Fok Wing Tin, owner of Zi Yean Restaurant, has seen chefs accepting kickbacks countless times in his 37-year career. The Hong Kong-native, in his 60s, has worked for hotels in Singapore, Hong Kong and Taiwan.

 

The kickbacks, or commissions, can range between one and five per cent of the price of the food items, Mr Fok said.

 

Commissions are more frequently paid for expensive items like top-grade seafood. Mr Fok said that the suppliers can make profits if they give commissions only on the expensive items. He added: 'How can they make any money if they pay commission for the cheaper items?'

 

Mr K F Seetoh, founder of food and lifestyle consultancy Makansutra, said the amounts involved depends on the type of food the restaurant specialises in.

 

He said that if it's expensive seafood like top-end shark's fin, abalone and cured sea cucumber, 'we could be talking about thousands of dollars (spent on food supplies) on a daily basis.'

[VidaK]

Haha my round trip from home to 312C and back is about 95 km. Add in the tolls and its not really worth it to pump, but then I go in for the ride and company...

 

my distance is 111km...

[SNapEl]

Lol if our dear pk chef got take kickbacks he would be riding BMW now ... then again hope his kitchen is well.

[VidaK]

hmmm... this saga literally wiped out the top tier of chefs... this is good news for quicker ascension...

[jtzx]

Haha my round trip from home to 312C and back is about 95 km. Add in the tolls and its not really worth it to pump, but then I go in for the ride and company...

 

my distance is 111km...

 

yup... from bishan to 312c also not that near too..

 

But will still save a little. and of cause the good company.. all those sibei On ppl like hamham , lun , kev , warren ,vidak and snapel+his Ms Right

[jtzx]

lol... nevermind I will show it to you tml...

 

 

 

 

will do. Aye aye captain vidak... I made a litte hole using screw eariler.

[Magg]

yup... from bishan to 312c also not that near too..

 

But will still save a little. and of cause the good company.. all those sibei On ppl like hamham , lun , kev , warren ,vidak and snapel+his Ms Right

 

+his Ms Right... I assume that's.. ?

[VidaK]

+his Ms Right... I assume that's.. ?

 

he might have meant "the one", although it also implied that you are a bossy person that everything you said must be the "right thing"

[Magg]

he might have meant "the one", although it also implied that you are a bossy person that everything you said must be the "right thing"

 

[VidaK]

 

joshua you better do something...

[jtzx]

+his Ms Right... I assume that's.. ?

 

joshua you better do something...

 

haha... don't get me wrong nahz.. clam down Ms Grace ;-) you are snap future wife to be =)

[Tanarthur]

Kmax...I am fine...I clean man.... Those involved are all from Chinese Cuisine. Sharkfin cost more thus more $$$

[jB]

Kmax...I am fine...I clean man.... Those involved are all from Chinese Cuisine. Sharkfin cost more thus more $$$

luckily you're a clean man

[kmax]

Kmax...I am fine...I clean man.... Those involved are all from Chinese Cuisine. Sharkfin cost more thus more $$$

 

no doubt bro.. keep up the good work..