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MAGICSYSTEM

@magicsystem.io

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Creative agency focusing on social media marketing, curating experiences and immersive storytelling.

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proud #outfitrepeater 🍀🍀🍀

@tevasingapore #Teva #TevaSg #AmpsoleGailaMaryJane

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it was a healing morning with @tevasingapore. took it slow and learned lots about the wildlife and trees. thanks for the experience @magicsystem.io 💫

#TevaSG #Teva
#TevaAdventureCollective

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A little magic with the @magicsystem.io team for @penfolds

#penfolds #photodump

A little @ChaumetOfficial moment with the lovely @GLAMMalaysia team 💙

#Chaumet #GlamMalaysia

Erewhon, but make it Malaysian

A little tennis for fun in slippers with my tiny opponents.

Random selfie photos I find on my phone, courtesy of my soon-to-be 5yo

❤️❤️❤️

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Rooted in tradition, elevated by the pleasure of the present.

This Mid-Autumn, we came together around the table to celebrate connection, conversation and the moments best savoured slowly with @penfolds. 🌕🍷

Setting the scene at Bar KAP, tucked within the historic walls of House of Tan Yeok Nee. A place with more than a century of stories, now making room for new ones with @penfolds

The best part of any celebration. The people around the table. ❤️

Two icons for the evening. Bin 389 and Bin 407. 🍷

A toast to old traditions and new memories.

Chinese classics reimagined through jazz.

Dressed for the occasion. 💃🏻 @shanghaitang

Good wine, even better company. Always a pleasure with @ec24m 🍷

Ayden 特别为我们以古琴演奏《关山月》

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Continuing from my previous post on @sushihare_sg , this was where the omakase truly came into its own.
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What I appreciate most is that many of the details are intentionally invisible to the guest. The temperature of the rice is adjusted according to the seafood being served, while different vinegar blends are used to create two distinct styles of shari, each carefully matched to complement the neta. Every fish is cut differently to enhance its texture and mouthfeel, and even the pace of the meal is thoughtfully adapted to each guest seated at the counter.
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The Shiro Ika was a beautiful example of this philosophy. Delicately scored and finished with sudachi zest and sea salt, the Japanese white cuttlefish had a tender bite that brought out its natural sweetness and clean finish. This was followed by the Shima Aji, expertly sliced to enhance its texture and richness before being paired with red vinegared shari, creating a beautifully balanced bite.
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One of my personal favourites was the Kamatoro. Wet aged for a week, sliced at the beginning of the meal and left to rest at room temperature, the fat gently softened over time and melted effortlessly into the rice. The Shrimp Head Rice with Smoked Mackerel was equally memorable, with the rice infused with the sweetness and umami of prawn heads before being topped with delicately smoked mackerel.
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The sweet shrimp with uni, served on white vinegared shari, offered a lovely contrast between the sweetness of the ebi and the creamy richness of the uni. Another signature I was happy to revisit was the Ankimo, a dish I remembered from Sushi Hare’s Stanley Street days. The monkfish liver was incredibly smooth and creamy, served over red vinegared shari mixed with cooked ankimo and finely chopped spring onions.
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Two years ago, I had Chef Angus’s omakase at @sushihare_sg ’s original home on Stanley Street, and it left a good impression on me. So I was genuinely happy to be back as Sushi Hare officially opens its beautiful new home at CHIJMES today.
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Still an intimate 10 seat sushi counter, Chef Angus continues to present an omakase experience that reflects the amount of thought, precision and effort behind it. There is no unnecessary theatrics, just honest craftsmanship and flavours that speak for themselves. I have always appreciated the great lengths Chef Angus goes through for every dish, and that is something I admired two years ago and still do today.
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For those looking to visit, Sushi Hare offers lunch omakase from $160++, alongside the HI Menu at $250++. Dinner begins with the AO Menu at $380++, while the HARE Menu from $500++ is available with advance reservation.
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I had the AO menu ($380++) which began with a series of seasonal starters. One highlight was the Japanese corn and water lily bud, paired with delicate fish stock jelly and caviar for a refreshing and elegant start. Next came the botan ebi, lightly marinated in Chinese Shao Xing wine before being drizzled with a luscious uni sauce. Once you’ve finished the prawn, Chef Angus serves a small ball of sushi rice to mop up every last bit of the sauce.
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I was also happy to see a familiar favourite return in a new form. The chutoro, reimagined into delicate noodle like strips which I remembered being served as a tsukemen course at the previous location, is now presented in a new rendition that still showcases the luxurious texture and rich flavour of the tuna, but with a completely different expression.
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Another signature I was glad to revisit was the binchotan toasted nori roll filled with raw iwashi, Japanese shiso leaf, ginger and spring onions. The richness of the sardine is beautifully balanced by the freshness of the shiso and the gentle warmth of the ginger, creating an incredibly satisfying bite.
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The sushi courses deserve a post of their own, so stay tuned for the next post. Congratulations @chef_angus_tw on your beautiful new home.

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Episode 4 and why is it getting sooo expensive.. 🥲 Had to appease an angry wife, so brought her to @sushihare_sg’s new spot at CHIJMES for a fancy omakase dinner.

We got the 青AO menu for $380++ per person, which comes with plenty of goody stuff. Out of the omakase meals we had, this one was definitely up there on the “adventurous” scale, with plenty of funky stuff like 𝘴𝘩𝘪𝘳𝘰 𝘦𝘣𝘪, monkfish liver etc.

Our favourite was definitely the sushi course with some of the freshest and chunkiest cuts. Premium omakase meals like this can be intimidating sometimes, but Chef Angus made us feel comfortable, never judging Nat for her pickiness and still accommodating to her preferences. Definitely a great experience if you guys love quality sushi! 👏

📍Sushi Hare, CHIJMES, 01-23, 30 Victoria Street, Singapore

#sushihare #sgfoodies #omakase #japanesefood #sgrestaurant

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May Dayssszzzz 🗓️5️⃣💐

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We didn’t want a Valentine’s drink that’s just “cute.”
We wanted one that feels like a moment.

Strawberry Matcha Cosmic Cloud:
pink comfort + green calm + a heart on top… because softness deserves a ritual too.

This isn’t staying on the menu.
Come early. When we run out, we run out. Valentine’s Day Special poster featuring a pink-and-green layered drink in a clear cup with a matcha heart on top. Text reads: ‘Strawberry Matcha Cosmic Cloud’ and ‘Super Blend with Organic Matcha Cloud.’ Logos for Waga Waga and IMA Kyoto appear on a split pink/green cosmic background. The bottom text lists ingredients and notes beauty-and-glow boosters. ‘Available Now! Limited Time Only.’”l

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More weeks like these in 2026 plssss!!!

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Quiet craft, daily rituals.
Matcha whisked, bottled, poured & always with intention.
Waga Waga Café is open by exhibition only.
To enter the world, DM us for a private museum experience. A barista dips fried dough sticks (you tiao) into a bowl of fresh matcha and cream, with matcha tools and powder arranged around the bowl.

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on set with @lavosingapore @theshoppesmbs
@__smilejin_ @mjangarax @arlenlim9

wardrobe and styling @magicsystem.io @marxmae
hair and makeup @jongmakeup @michladey
@now_model_management @addielow

#model #tvc #commercial

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