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just_8dan

@just_8dan

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a sign from the universe that we’re capable of more
🤠Senior Wealth Manager
🪬@fortitudeassurancemgmt
📧: [email protected]
PFA18Jul25RH16

POSTS STORIES REELS TAGGED

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Truly living out the burnt toast theory this quarter

And in case you didnt know what the burnt toast theory is 👇🏽

Everytime you burn your toast, miss your train, or get stuck in a awful traffic jam, you are actually being delayed for a reason. Not everything that goes "wrong" is meant to derail your plans or to destroy you. Some things are just redirections or protection in disguise.

So even if you dont end up where you planned to be, you'd still arrive where you're meant to be.

Could take a week, a month, a year or a few but have faith. What's meant to be, will definitely be

Here's to another exciting Quarter!

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comment ku bales. Singapore and friends

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Starting September right with a little balance of fresh air, friends, lights, steps and fun with friends 🚶🏻‍♂️

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Thanks for the great time as always my bros @ianp.xx @just_8dan so glad I decided to go out.

Much love ♥️

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August thus far.. 🇸🇬🎆🏋🏻🥳💪🏻🎤🚶🏻‍♂️

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Honoured that in the second year of establishment of @teamchipster , to be awarded with the highest recognition of standards in agency leadership - the MDRT Culture of Excellence, Diamond Agency Award.

2 things -
1. This team fookin’ solid
2. I’m hiring the next fledge of Private Client Advisors

Thank you for coming to my TEDtalk.

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I entered the industry with a quest to understand how money worked, how wealth flowed, and how do the wealthy manage their assets.

7 years of meeting thousands of people, interviewing them, understanding their habits, picking their brains - led me to finally have an inkling of how things are done.

When you have multi-millions (and dare I say billions even) at your disposal - your function is not just to make more, but to be privy to matters pertaining to preservation, to inheritance, to law, to taxes, to efficiency, to optimization.

If you’re looking for an advisor, I can say that you can look for me, or for anyone in my team @teamchipster , for we are equipped with the necessary skillset, knowledge, tools, and network required for all your wealth needs.

Sincerely, your friendly neighbourhood #sixpackinsuranceagent

Welcome aboard the gains train, choo fookin’ choo 🚂🚂🚂

#allaboardthegainstrain

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Nineteen floors above Collyer Quay, looking out over Marina Bay with a wine cellar holding over a thousand bottles, VUE Bar and Grill has always been one of Singapore’s most quietly serious dining destinations.

But this spring, Executive Chef Sam Chin has done something worth talking about.

In collaboration with ORCA, Singapore’s most respected supplier of world-class proteins, VUE has built a spring menu around two ingredients that represent the absolute pinnacle of their kind. The Stone Axe Full Blood Australian Wagyu. And the Akaroa King Salmon from the cold, pristine waters of New Zealand’s South Pacific.

Start with the salmon. Akaroa King Salmon has been farmed without antibiotics, hormones, or GMOs since 1985, in waters so clean the United Nations awarded the farm its FAO certificate in Sustainable Aquaculture — one of only a handful globally. The flavour is creamy, umami-rich, and completely unlike anything labelled salmon in a supermarket. There is a reason they call it the wagyu of the sea.

Then there is the Stone Axe Wagyu. Back-to-back Grand Champion at the Wagyu Branded Beef Awards in 2020 and 2021. Raised on farms over 1,000 metres above sea level in New South Wales and Victoria. Every animal carrying 100 percent Full Blood Japanese Black Wagyu genetics, never diluted, fully traceable.

In Singapore, ORCA distributes it exclusively — and VUE is one of the few addresses that serves it.

Chef Sam presents both ingredients across a tasting menu that shows real restraint: a Wagyu Duo of Rump Cap and Cheek, an Akaroa Salmon Confit with Cauliflower Puree and Piedmont Hazelnut, and a canapé course that across six bites sets the tone for the whole evening perfectly.

This is the kind of dinner that earns its price. The kind that stays in your memory longer than the photos do.
VUE Bar and Grill, OUE Bayfront, Level 19.

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JUMBO Group just changed the way Singapore eats out — and they did it all under one roof.

JUMBOREE 珍宝乐 is Singapore’s newest and most exciting food hall, sitting right next to Tai Seng MRT at 26 Tai Seng Street.

Over 17,997 sq ft of fully air-conditioned space, more than 10 beloved food concepts, and a crowd that ranges from families and tourists to office crews unwinding after a long day. Whatever your occasion, JUMBOREE has a seat and a dish waiting for you.

The heart of it all is JUMBO 1987, a seafood dai pai dong that brings the energy of Hong Kong’s open-air street dining indoors with none of the humidity.

Start with the 1987 Signature Curry Fish Head served with JUMBO’s own oversized You Tiao — thick, golden, and soaking up that rich, fragrant curry in a way that will have you ordering a second one. Follow it with the Black Bean Sauce Live Mud Crab on Shunde Chen Cun Flat Rice Roll, or go all in with the 1987 Signature Live Australian Lobster Mapo Tofu.

These are JUMBOREE exclusives. You will not find them on any other menu.

Beyond JUMBO 1987, you have Kok Kee Wonton Noodles at $5.50, Tai Seng Satay from $6.80, Teochew Pao Fan, Claypot Fun, Xing Zhou Fried Delights, and more. For tourists looking to experience Singapore’s greatest food hits in one convenient, air-conditioned location, this is the answer.

Here is the part that makes the whole thing even better: wine is available by the glass, the drinks are genuinely affordable, and every single bill is nett-priced. No GST. No service charge. What you see on the menu is exactly what you pay.

From Monday to Saturday, a live band takes the stage from 8pm, turning dinner into a full evening out.

Whether you are bringing the family, welcoming guests from overseas, or just need a proper after-work gathering spot with great food and cold drinks, JUMBOREE covers everyone in the group.

26 Tai Seng St, #01-02.
Simply alight at Tai Seng station exit C on the Circle Line.

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Hidden behind Mamma Mia Focaccia, the space opens from 5pm Tuesdays to Saturdays, easing guests into the evening with plush seating, low lighting, and a soundtrack that evolves as the night unfolds. On Fridays and Saturdays, The Champagnery operates until 4am, placing it among the rare non-club venues in Singapore offering a refined late-night option for those who want to stay out without stepping into a dance floor or big room setting .

What sets the lounge apart is its champagne-first approach. Rather than treating champagne as a celebratory add-on, the menu puts it front and centre, ranging from established houses like Louis Roederer to smaller grower producers. It is designed for different moods, a single glass after dinner, a bottle shared over long conversations, or a quiet toast well past midnight. The intention is not excess, but pace.

The interiors lean into quiet luxury. Velvet textures, dark wood finishes, and intimate seating layouts encourage lingering rather than quick turnover. Music programming is curated to match the flow of the night, starting discreet and becoming more energised as the hours stretch on, without overpowering conversation.

In a city where nightlife often swings between high-energy clubs and early-closing cocktail bars, The Champagnery occupies a thoughtful middle ground. It is a place for people who enjoy staying out late, but on their own terms.

Address:
The Champagnery
94 Amoy Street, Singapore 069914

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Q4 (actually the whole of 2025) collectibles

Alot of these are archived but quite possibly, my favourite highlights of the whole year.

When they say life meets you at your level of audacity, life made sure I fully internalise that this year and im so psyched for what's next 🙂‍↕️

So here's to going beyond.

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