https://www.europesays.com/de/1335912/ Wen Cheng Stuttgart: Big Fat Noodles in der Calwer Passage #BadenWürttemberg #DE #Deutschland #Germany #Stuttgart
Search
5 results for “cjeng”
-
The guy from "You don't have phones" is going into the redemption arc.
Wyatt Cheng is making a lot of informative shorts about multiplayer games.
https://www.youtube.com/@candlesan/shorts
#Videogames #Gaming #Games #Candlesan #WyattCheng #Diablo #Blizzard #Warcraft #WorldOfWarcraft #WoW #DiabloIII #MMO #Multiplayer #Online #Activision #YouTube #Shorts #YouTubeShorts #Informative #GameDevelopment #VideogameDevelopment #SoftwareDevelopment #Coding #Code #Networking #Network #Programming
-
Singapore Airlines Enhances In-Flight Dining Experience with New Dishes, Beverages, and Serviceware
Singapore Airlines (SIA) announced on 29 September 2026 that it is updating its in-flight dining with new and refreshed menus, an expanded beverage list, new serviceware and changes to how selected dishes are presented in its premium cabins.
The airline said more than 100 new and refreshed appetisers, main courses and desserts are being introduced across all cabin classes under SIA Chefs’ Selection, a new in-flight menu category. It was developed by SIA’s in-house and guest chefs in collaboration with its catering partners.
SIA described the dining changes as one part of a broader investment in its end-to-end travel experience. That investment also covers next-generation cabin products, the KrisWorld in-flight entertainment system, new amenities, high-speed connectivity and on-ground services. The airline said the full experience will be unveiled in Singapore in November 2026.
“At Singapore Airlines, in-flight dining is about much more than the meal itself. Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience – from menu design, seasonal ingredients, and cooking techniques to beverage selection, presentation, and cabin crew service.”
Yeoh Phee Teik, Senior Vice President Customer Experience at Singapore AirlinesThe airline has begun to roll out the new dishes progressively. The remaining enhancements, including new beverages, serviceware and onboard service touches, will be introduced from November 2026.
- Business Class Dining
- Tandoor Roasted Paneer Across Cabin Classes
- First Class and Business Class Appetisers, Main Courses, and Desserts
- Cheng Tng Across Cabin Classes
- Apple Tart Across Cabin Classes
- First Class Lobster Royale and Business Class Retro Meets Modern Prawn Cocktail
- First Class Lobster Royale
- First Class Citrus-Marinated Lobster
- First Class Poached Maine Lobster with Champagne Sauce
SIA said SIA Chefs’ Selection brings together familiar flavours, regional dishes, reimagined classics and new creations. Where possible, the airline sources fresh, seasonal ingredients from local producers across its network. It said these are paired with cooking techniques chosen to suit the in-flight environment.
“Food is closely connected to comfort, emotion, and memory, and these connections inspire us as chefs to create dishes that evoke a sense of home for our customers.” He added: “Whether preserving the authenticity of a regional favourite, reimagining a classic, or introducing new flavours, our goal is to create a distinctive dining experience that meets the high standards our customers expect from Singapore Airlines.”
Damien Le Bihan, Food and Beverage Director at Singapore AirlinesSIA’s guest chefs are Monica Galetti (the United Kingdom), Nandu Jubany (Spain), Sanjeev Kapoor (India), Sid Sahrawat (New Zealand), Yoshihiro Murata (Japan) and Zhu Jun (China). The airline said they create dishes drawing on the specialities of their home countries, for selected flights.
The menu category sits alongside existing programmes. Book the Cook lets eligible Suites, First Class, Business Class and Premium Economy Class customers pre-order a selection of main courses. These include Singaporean dishes, international options, wellness choices and destination-inspired creations. Customers may also pre-order or choose from SIA’s regular menus and a range of special meals for dietary, religious, medical and other requirements.
SIA listed several dishes for Suites and First Class. The Fusion Harmony Rojak appetiser is based on the Singaporean salad, combining sweet, sour, spicy and umami flavours. It features Sakura dried shrimp, Japanese cucumber, bangkwang (turnip), blanched bean sprouts, roasted crullers, pineapple and starfruit. Soft tau pok (fried beancurd) absorbs the rojak sauce, and roasted peanuts add texture.
A second appetiser, Lobster Royale, is a version of the prawn cocktail served in Business Class, with lobster as the main ingredient.
Main courses include Poached Maine Lobster with Champagne Sauce. The lobster is slow-poached in its shell and served with Savoy cabbage, grilled baby leeks, roasted sweet potatoes, borage cress and a Champagne cream sauce.
Beef Short Rib Sambal Percik with Nasi Kerabu draws on the culinary heritage of the Nusantara. The braised beef short rib is glazed with sambal percik, a coconut-based sauce infused with lemongrass, galangal (blue ginger) and chilli. It comes with nasi kerabu, a herb-infused rice coloured with butterfly pea flower, and a vegetable salad finished with toasted coconut and lime.
The Sous-Vide Chicken Thigh Roulade is served in a chicken and pearl barley broth with grilled seasonal vegetables, olives and fresh basil. SIA described it as dairy-free.
For dessert, the Cheng Tng Gelée Tremblante reinterprets the Chinese dessert with longan-infused jelly, red date sherbet and longan honey broth.
Business Class customers can choose the Fusion Harmony Rojak and the Retro Meets Modern Prawn Cocktail. The latter reinterprets the classic with prawns, cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon and edible flowers.
Among the main courses is a Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purée with Semi-Dried Heirloom Cherry Tomatoes. A vegetarian alternative to the beef short rib dish is the Jackfruit Opor with Blue Pea Rice, in which young jackfruit is slow-cooked in a rendang spice paste of lemongrass, galangal and toasted coconut. It is served with nasi kerabu, a fresh herb salad and galangal crumb.
The Char Siew Wonton Noodle is a Cantonese-style dish that SIA described as a long-standing customer favourite. The char siew (pork belly) is marinated overnight and roasted in three stages, and served with bamboo noodles and pork lard oil.
For dessert, Business Class offers a chilled Classic Cheng Tng with longan, red dates, lotus seeds, barley and snow fungus in a sweet broth.
The Tandoor Roasted Paneer with Velvet Gravy is offered in all cabin classes, with the preparation varying by cabin. In Suites, First Class and Business Class, the paneer has a seasoned filling and tandoori spices and is baked in a clay oven. It is served with pasanda gravy, smoked eggplant, five-lentil curry and basmati rice with carrot and cauliflower.
SIA said it is introducing new wine labels for Suites, First Class and Business Class, and new spirits options across all cabin classes. Its beverage programme includes champagnes and wines selected by a panel of experts and an in-house team, with labels from Australia, France, Germany, Italy, New Zealand, the United States and other countries. The airline said it visits existing and prospective suppliers to introduce new labels.
First Class customers continue to be offered Krug Grande Cuvée, Louis Roederer Cristal, Taittinger Comtes de Champagne, Charles Heidsieck Blanc des Millénaires and Bollinger La Grande Année. In Business Class, the champagnes are Charles Heidsieck Brut Réserve NV and Piper-Heidsieck Vintage.
SIA said its French wine selection spans Bordeaux and Burgundy. Producers include Château Ducru-Beaucaillou and Château Pichon Longueville Comtesse de Lalande from Bordeaux, and Domaine William Fèvre, Château de Meursault, Domaine Arlaud and Maison Albert Bichot from Burgundy.
New spirits include an SIA-exclusive blended whisky from Japan’s Komoro Distillery in Suites and First Class. Business Class gains Bowmore 19 Year Old Pinot Noir Cask Finish single-malt Scotch whisky, Roku Botanical Kasane Edition gin and Danzka Forty vodka. The wider programme also includes cocktails, sake, liqueurs, beers, mocktails, juices, soft drinks, non-dairy beverages, coffees and teas.
Meals in Suites, First Class and Business Class will be served on new custom-designed serviceware. SIA said it is the first airline to introduce chinaware from Christofle, the French tableware maison, on board its flights. The design is inspired by Christofle’s Malmaison Impériale collection and reinterprets SIA’s signature batik motif.
The First Class design is intricate and finely detailed, while Business Class has a bolder, larger-scale pattern. Suites and First Class customers will also be served beverages in custom-designed Christofle glassware. The wine glasses have elongated stems for a more comfortable grip, and the tulip-shaped champagne glasses are designed to enhance aromas and flavour.
In Suites and First Class, customers continue to choose when their meal is served. With the launch of SIA’s new First Class cabin products, customers travelling together can use companion dining, in which selected seats are converted into a shared space for dining face-to-face. Selected dishes in these cabins may be presented with distinctive touches, and cabin crew may suggest beverages to complement meal choices.
For First Class and Business Class passengers, the changes are mainly about choice and timing. The menu draws on Singaporean, Cantonese, Indonesian and Malay-influenced, Indian and European cooking. Business Class customers who prefer a vegetarian meal have specific options, including the Jackfruit Opor and the Roasted Cauliflower Steak. Those who like familiar comfort food have the Char Siew Wonton Noodle, which SIA said is a long-standing customer favourite.
Planning ahead may matter more under the new menu. Book the Cook lets eligible First Class and Business Class customers choose a main course before the flight, which suits anyone who wants a particular dish. SIA has said the new dishes are being introduced progressively, so the menu a passenger sees may change from one flight to the next. The airline has not said which routes or aircraft will carry which dishes first. Passengers who want a specific dish should check what is available before travelling.
The beverage, tableware and service changes arrive from November 2026. For First Class passengers, they bring a shared dining option for those travelling together and the new Christofle glassware. Those in Business Class will see the new tableware, wines and spirits. Passengers who enjoy pairing drinks with food may find the crew’s beverage suggestions useful. SIA said these are offered in Suites and First Class.
Images by Singapore Airlines and Christofle.
#Airline #businessClass #food #Travel #travelTips -
DATE: October 6, 2026 at 02:00PM
SOURCE: PSYPOST.ORG** Research quality varies widely from fantastic to small exploratory studies. Please check research methods when conclusions are very important to you. **
-------------------------------------------------TITLE: The brain may use a shared code for gender across faces, bodies, and objects
URL: https://www.psypost.org/the-brain-may-use-a-shared-code-for-gender-across-faces-bodies-and-objects/
A neuroimaging study suggests that the brain processes cues about gender from faces, bodies, and objects in many overlapping regions at the back and lower sides of the brain. One region, in the right middle temporal gyrus, appeared to represent gender in a similar way whether it was signaled by a face, a body, or an object. The paper, a reviewed preprint, was published in eLife.
Humans are remarkably good at inferring gender from visual information. They make such judgments quickly and with little conscious effort. Faces provide especially powerful cues, but gender can also be inferred from body shape, posture, clothing, and even objects that people associate with men or women.
For faces, this ability remains surprisingly intact even when an image is degraded, partly hidden, or reduced to a silhouette. Such flexibility suggests that the brain may represent gender at a level that goes beyond any single type of visual cue. In other words, the same general concept may be extracted from very different kinds of images.
Scientists have already identified several brain regions involved in judging gender from faces, particularly areas associated with visual and social processing. Much less is known about how the brain handles gender information conveyed by bodies, and gender cues from objects had not been studied in this way before. An important question is whether these different sources ultimately converge on a common neural representation.
Study author Wenjie Liu and colleagues at the Institute of Psychology of the Chinese Academy of Sciences used functional magnetic resonance imaging (fMRI), which tracks changes in blood flow as an indicator of brain activity, to record participants’ brain activity while they viewed images of faces, bodies, and objects associated with men or women. They aimed to establish whether any brain region encodes gender regardless of what type of image a person is viewing. Identifying such a region could help researchers understand how the brain turns diverse visual signals into abstract social categories, such as gender, that guide everyday perception and interaction.
Study participants were 22 healthy adults between 19 and 28 years of age, with an average age of 22. Eleven of them were men.
In the main experiment, participants viewed six types of images while their brain activity was recorded: male and female faces, male and female bodies, and objects associated with men or with women. Each type included 30 different images. Face images showed Chinese male and female movie actors, and body images showed a body in underwear from below the head to above the knees. The object images, which were strongly associated with one gender or the other, came from a previous study.
Images were shown in 12-second blocks, each containing images from a single condition, such as female faces. Each of the six conditions appeared three times per run in random order, and each run lasted 5 minutes and 30 seconds. Participants completed six runs, except for the first two participants, who completed seven. To make sure they paid attention, participants pressed a button whenever the same image appeared twice in a row, which they did with about 97% accuracy; they were not asked to judge gender.
To analyze the scans, the researchers used a machine-learning approach that tests whether patterns of activity in a given brain area can be used to tell male images from female images. The regions carrying this gender information differed somewhat depending on the type of image. For faces, gender information was found in several visual areas on both sides of the brain (the cuneus, calcarine cortex, lingual gyrus, superior and middle occipital gyri, and middle temporal gyrus), as well as in the right superior parietal lobule and the left fusiform gyrus.
For bodies, gender information was found in a large portion of the occipitotemporal cortex, along with clusters in the superior parietal lobule, inferior parietal lobule, and postcentral gyrus on both sides of the brain. For objects, it was found in the cuneus, calcarine cortex, lingual gyrus, fusiform gyrus, superior, middle, and inferior occipital gyri, and inferior temporal gyrus on both sides of the brain, as well as in the right middle temporal gyrus.
The researchers then tested whether gender information carried over from one type of image to another. For example, they trained the classifier on brain responses to male and female faces and tested whether it could tell the gender of bodies. The only region where this worked for all three pairings of faces, bodies, and objects was a small cluster in the right middle temporal gyrus, and a second type of analysis pointed to the same area.
This region was not dedicated to gender alone. Like most of the gender-related regions the researchers identified, it also carried information about whether a person was viewing a face, a body, or an object.
To probe what kind of visual information this region might be using, the researchers compared its activity with an artificial neural network trained to classify images by gender. Activity in the right middle temporal gyrus most closely resembled the network’s middle layers, suggesting that it relies on mid-level visual features. Mid-level visual features are intermediate representations such as contours, textures, shapes, and spatial arrangements that lie between basic features like color or orientation and the recognition of whole objects or categories.
The researchers also examined how gender-related brain regions communicated with one another. The pattern of these connections was modestly similar when people viewed faces and bodies, but not when they viewed objects.
“Together, these findings identify a category-general neural hub for gender perception and illuminate how mid-level visual features and distributed networks support the abstraction of gender across heterogeneous visual inputs,” the authors concluded.
The study contributes to the scientific understanding of the neural basis of social perception. However, eLife’s reviewers rated the evidence as incomplete, citing conceptual concerns, weak statistical methods, and possible confounds from basic differences between the images, such as their size. They suggested the authors temper their claims that the region holds an abstract representation of gender, and the preprint has not yet been revised in response.
The study was also small, with 22 young adults, and participants did not need to attend to gender during the task. Because the faces were of Chinese actors and the gender associations of objects are shaped by culture, the results might differ in other populations.
The paper, “A shared neural code for gender across faces, bodies, and objects in the human brain,” was authored by Wenjie Liu, Xiqian Lu, Yuhui Cheng, Ruidi Wang, Xinquan Lu, Xiangyong Yuan, and Yi Jiang.
URL: https://www.psypost.org/the-brain-may-use-a-shared-code-for-gender-across-faces-bodies-and-objects/
-------------------------------------------------
Private, vetted email list for mental health professionals: https://www.clinicians-exchange.org
Unofficial Psychology Today Xitter to toot feed at Psych Today Unofficial Bot @PTUnofficialBot
-------------------------------------------------
#psychology #counseling #socialwork #psychotherapy @psychotherapist @psychotherapists @psychology @socialpsych @socialwork @psychiatry #mentalhealth #psychiatry #healthcare #depression #psychotherapist #GenderPerception #Neuroscience #fMRI #BrainImaging #MidLevelVisualFeatures #RightMTG #FaceBodyObjectCues #SocialPerception #CategoryGeneralHub #eLifePreprint
