How to Get Great Sounding Volume Swells (Electro-harmonix Freeze)

The Electro-harmonix (EHX) Freeze is one of those pedals that's really quirky. I didn't know how to use it in the context of my music, until I saw one on Jon Carolino's board and wondered how he could achieve epic-sounding volume swells. Part of the secret, I believe, is to use the Freeze as an infinite sustainer so that the chord to be processed...

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Dinner at Collin's (November 2016)

Affordable Western fare is quite a rarity here, so Christine and I were pleasantly surprised to come across Collin's, who recently opened a branch in AMK Jubilee. Their serving of foie gras is quite generous! Their steak and chicken combo. The mushroom and grilled chicken pasta. Their mushroom soup has a hint of truffle oil. If...

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Ministry Musings: Adapting Your Tone for a School Hall Environment

I was asked to serve at this year's youth camp, which led to the building of this Pedaltrain Junior board to ensure maximum compatibility with any sound system I was going to plug into. I gladly took it up considering my dosage of vitamin M (for music) has been quite low for the year. I know, what with my worship leading commitments, I should...

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Recommended Gear for Beginner Electric Guitarists (TC Electronic/December 2016)

This page is written primarily for my guitar students who want to get themselves some gear but have no idea where to start, but if you're here browsing, do feel free to check out the links below! Some things to let you know before you peruse these links: I tried to make it as simple as possible for you by compiling all the links together from one...

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Paddy Hills' Truffle Menu for Christmas 2016

Christine and I had a fantastic brunch at Paddy Hills, and they have a Christmas truffle menu for the season. I'll let the photos speak for themselves: Check them out in more detail at their official Facebook page...

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Dinner at Pasta J, Thomson Road (November 2016)

Pasta J is named after its owner, John, who may come off pretentiously for the uninitiated--he openly admits to having no prior F&B experience, leaving an engineering career in the pursuit of his culinary passion. However, all it takes is one visit and a sampling of his dishes to know he isn't just all talk. His pesto appetiser is delightfully...

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Brunch at Grub (November 2016)

So this place has undergone a face lift since Christine and I last dined here, with the bar area gone and the menu changed completely. With the bar gone, some of the "home kitchen" vibe that Grub once had was lost. I suppose they had to change it up due to increasing patronage. Call me a geek but I think the typography on the menu invites...

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