Today’s Out Of Office (OOO) looks a little different. With the rest of the editorial team down (please send them apples and good vibes), someone had to rise to the occasion. So, here I am: Confirm Good’s newest intern thrown into the wild world of media tastings, phone in one hand and fork in the other.
Hi, I’m Cheryl, your newest food warrior drafted last minute but ready to taste food professionally (note to self: take a bite and say something vaguely intelligent like “umami”).
Meeting: Send the New Intern
29 July 2025 / 4pm–6pm / Tamago-EN @ NEX
Attendees:
The New Editorial Intern x Marketing
Agenda:
- Bond with the Marketing girlies and create core memories
- Indulge and feast to our hearts’ content (in the name of research, of course)
- Take note of our favourite dishes so we know what to come back for
Notes:
4pm
Cheryl: As this was my first media invite, I felt a little nervous. I wasn’t exactly sure what the protocol was, but I figured I’d just go with the flow.
First things first, getting all our shots in while the food still looks fresh and untouched. I watched as the marketing girlies got to work with their DSLR cameras and ring lights.
Cheryl: I found the whole back-end process pretty cool. It felt professional but fun at the same time since we’re all around the same age.
5pm
Cheryl: Okay, it’s my turn now. I try to look natural as I snap 25 angles of Tamago-EN’s new Tama-Sando selection. I now understand why food bloggers never eat their food hot. These are the things we sacrifice in the name of content.
Cheryl: Here’s a picture of me holding my personal favourite Tamago-EN Tama-Sando out of the lot of nine — the Egg Salad Sando (S$5.50). This pick came after much deliberation (and several bites of everything).
Close contenders for first place?
The Crème Brûlée Sando (S$5.50) and White Peach Sando (S$5.50), which fought hard for the top spot. The marketing girlies and I collectively agree that these are our definite top three.
Cheryl: I honestly love all things eggy. I’d call myself an egg connoisseur of sorts, having tried eggs in just about every form — soft-boiled, scrambled, sunny side up — but the Ultimate TKG (S$6.50) was something completely new to me. The egg white is whipped until fluffy and laid gently over rice like a sleepy little Gudetama.
Cheryl: Was it going to be too airy? Too bland? I wasn’t sure how I’d feel about it at first, but honestly, it worked. I wholly did not expect the whites to be melt-in-your-mouth goodness and the soy sauce just adds that perfect savoury kick.
Would I eat it again? 100%. It’s their signature for a reason and a must-try for fellow egg enthusiasts looking for something different.
6pm
Cheryl: I’d say I have quite a big appetite being an avid foodie, but by this point, I was stuffed. Perhaps it was the late lunch I had earlier, but I now I know to come on an emptier stomach for future media invites.
Cheryl: We were delighted with the food we had at Tamago-EN and I’m so thankful for having been given this opportunity.
Key Findings:
- Don’t eat a late meal before food-related media invites
- TKG (Tamago Kake Gohan) is my new favourite way to have my egg done
- Don’t jiggle the egg dishes too hard (we don’t want spillage)
Actionables:
- Master the art of eating gracefully on camera
- Train stomach capacity to indulge in more food
- Work on “holding food” poses for nicer shots
Conclusion:
10/10 would do it again. Maybe with my editorial team next time so we can brainstorm all the descriptive words we can use whilst slipping into a food coma.
Tamago-EN
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📍 23 Serangoon Central #02-K5 K6, NEX, Singapore 556083
🕒 11am–10pm (Daily)
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Photos by Cheryl Juan.
