More than 4000 queued for Singapore Idol casting

Singapore Idol has opened its door again. Since yesterday morning after a 2 1/2 year hiatus the Idol franchise is back. Many of Singapore's "great" talents started queueing as early as Friday evening and went without sleep the entire night to be the first ones to storm the auditions at the Cathay Cineplex in morning.

Double the number of participants compared to 2006 were here to become the next Singapore Idol. What can we expect of the new batch? I do hope there are more and better talents among them because last time it was only a handful we were able to listen to without getting a serious headache.
A lot of the new idol wannabes are from the age group 16- 18 years which could be quite interesting. Some gave it another shot after failing to get the cut last time. This season the weather god seems to be a fan of S'pore Idol and kept his flood gates closed. Some might have remembered the torrential rains they had to endure in 2006 while waiting during the night.
Gurmit Singh, Singapore's "Ryan Seacrest" (Ryan pls forgive me) can't wait to welcome the "new arrivals".
Cheering them up and shooting some videos for the new season.

Gurmit a Media Corp veteran meeting the contestants for the first time.
This group is glad having passed registration already. Excited and ready to show their talent anytime soon.
Hady Mirza Singapore Idol 2006 was spotted among the crowd as well. He signed autographs and posed for photos.
Hady also gave advise to some (good looking) idol hopefuls
Media Corp TV teams interviewing idol hopefuls
Will we see him again as a contestant or just as the funny guy with the 2 umbrellas
Is this the first live interview with the next Idol?
Tired after a long wait but ready to perform.
Let's hope he doesn't miss his turn
Well, if she can sing as well it might be considered as "the whole package" the judges will be looking for.
Idol 2009 premieres right after the National Day Parade on August 9 on Channel 5.

Reports about Erich on Asia SMEs (Part III)

Erich's Wuerstelstand on YouTube:

Reports about Erich on Asia SMEs (Part II)

From The Singapore Business Stories

The Tale of the Indomitable German Sausage Kiosk

Erich Sollbock, Owner

Mr. Erich Sollbock worked in the industry as a certified chef for over 30 years. Erich said that: “looking back in time every single day is a valuable learning experience.” After his professional chef training in 1970s in Austria, he developed a great desire to explore the world. He added: “And what better means could I take than to work on a luxury cruise liner and at the same time to see the most exiting places around the world.” After spending some years at sea, Erich felt the need to update himself on the culinary developments in Europe. From there, he joined a hotel chain in 1989, as the Executive Chef to work in China and Thailand.

Thereafter, he spent a couple of years in Malaysia and Indonesia before having the opportunity to work in Singapore in 1997. “Along the way, I learned a great deal about different people in different countries, and I have noticed that the key to getting along is respect,” as verbalized by Erich. In Singapore, with its multi-cultural environment, Erich felt very comfortable since the first day he stepped on its soil. At first, he worked for the German Club as the Executive Chef, providing its members and Asian guests with authentic food from Germany and central Europe. After the German Club closed its restaurant business in 2000, Erich worked in the German Centre and in a German Swiss Restaurant for a few years.

In 2004, the opportunity to operate a “western hawkerstall” in Chinatown arose. Erich then turned his idea of a sausage kiosk into a reality. “At first, people around me were very skeptical of an Ang Mo hawking in Chinatown. They did not give me a long ‘shelf life’, but 4 years down the road, I am still at the same spot where I started from, except my stall has expanded to two units. In addition, right across the road, I opened an Austrian Bakery within a coffee shop setting, supplying original Austrian Bread.”

Starting a business from scratch was a challenge for Erich. “One of my mottos is: Happy hour all day and night long (because) every hour you are happy is a happy hour.” That positive attitude is exactly what keeps him going.

He shares, “Yes I have been recognized by TV, press, travel guides, magazines and institutions. But the most memorable are the customers. Over the years I have made so many customers my friends and they actually inspired me to do what I do.” For Erich, the interaction with people on a daily basis is by far, the biggest reward.

Unbearable heat!

Some folks are still denying global warming. Especially when you turn into Fox News Channel this bunch of ignorant, conservative smart asses ( Megyn, Gretchen, Steve, Brian, Glenn Beck, Hannity, etc.) making fun of anyone fighting for a change in our environmental behaviour.

It's 4 pm her and the temperature reading outside our window after 10 min only is 51 deg Celsius or 123.8 Fahrenheit!!

Reports about Erich on Asia SMEs (Part I)

The Last Sausage Kiosk Before The Equator (Christine L)

Mr. Erich Sollbock worked in the industry as a certified chef for over 30 years. After his professional chef training in 1970s in Austria, he developed a great desire to explore the world. He worked on a luxury cruise liner. He then went back to Europe to enhance his culinary skills. Subsequent to which, he took on an Executive Chef position in China and Thailand. He also spent a couple of years in Malaysia and Indonesia before venturing into Singapore.

In Singapore, with its multi-cultural environment, Erich felt very comfortable since the first day he stepped on its soil. At first, he worked for the German Club as the Executive Chef, providing its members and Asian guests with authentic food from Germany and central Europe. After the German Club

closed its restaurant business in 2000, Erich worked in the German Centre and in a German Swiss Restaurant for a few years.

In 2004, he opened a “western hawker stall” in Chinatown. Erich then turned his idea of a sausage kiosk into a reality. Starting a business from scratch was a challenge for Erich. But he believes in his motto: “One of my mottos is: Happy hour all day and night long (because) every hour you are happy is a happy hour.”

He has been recognized by TV, press, travel guides, magazines and institutions. But the most memorable for him are the customers. For Erich, the interaction with people on a daily basis is by far, the biggest reward.

“We Have Something Unique in Place.” – Erich Sollbock

“Welcome to Chinatown!” A cheery man greeted. His upbeat attitude was infectious. It was Mr. Erich Sollbock, the owner of Erich’s Wuerstelstand — the last sausage kiosk before the equator.

Erich has been in Singapore for 11 years and two months. He began his sausage kiosk in November 2004.

What prompted him to start a food stall in the middle of Chinatown? Erich answers: “[People talk about] how they enjoy the sausage kiosk in Europe.” So he started one.

To “set the concept into motion” was no easy feat. So asked what were the drawbacks? Erich replies, “Every single day is a challenge, where you learn, where you do things.”

When he first started here, he was not familiar with the place, or the culture, yet, “when I stepped in here I was very confident and very comfortable.” So, with his positive disposition, he declares, “If something comes up, we’re going to solve it.”

His greatest satisfaction lies in serving the customers: “If you have people, whom you don’t know, coming by buying something which they are not very familiar with…. But after a while, maybe six months or longer down the road, they actually come back, remember what they have bought and they buy it again, they find it again. They have the same quality, they are happy again like before, that’s why they came back… The other part is seeing how you got involved in the community. How you lived your life daily on the road, on a hawker stall, people walking by, people having different moods, objectives and agendas as they are walking by…”

On his customers, he shares: “The select type of customer who usually comes back… is the one who feels most entertained with my service. The eating is one part and the entertainment and interaction with people is another part.”

Indeed, interacting with Erich is a treat by itself.

Initially, Erich had a smaller area for his customers. After noticing that his rented space was too small, he took another step so as to serve a wider base of customers. He also took a step further by opening another kiosk which bakes muffins and fresh bread, among others.

“To manage two places at the same time is impossible.” One can only go so far as to provide the concept, the idea and inspire the people who will run the place. “I know what I want to do, I know how it can be done,” Now all Erich needs to do is “to get people to be involved by helping me…. Without teamwork, one man show cannot do.”

Asked if he has had famous people dropping by his kiosk, Erich mused on the subject. “Being famous is interesting…” Since the media picked up on his sausage stall, he has become famous. “But I’m not famous,” He maintains. “For me, every person is famous in his kind.” But apparently, some are more famous than others. However, he is not going to drop names as he respects these people for their privacy.

Erich’s plans include “taking his kiosk to all these far, far away places.” Far away places, you might wonder. “For me Changi is already a very far point!” he says with a laugh. “The plans…. I see first that I can anchor in the place where I’ve been.” He says that he needs a sustainable business and a sustainable background before expanding his business.

Erich shares why he got into cooking… “For a young man in Austria to pick up cooking… well, it’s a very interesting question… At the time when I grew up, it was more common that people venture into industries like technical, mechanics, engineering… that was very popular….” He, however was more interested with working with food, “It is very interesting to work with the food – to put things together. At the same time, you always have something to eat.”

And work with food he did… which is a lucky twist for Singaporeans and tourists alike.

German Market Place

The other day I wanted to see how Erich's bread is accepted at the German Market place. When I went there around lunch time the shelf was almost empty, 2 loaves of bread and some Dinkelspitz where left. I was told bey the shop owner:
If you want to see the full variety of Erich's bread make sure you're here by 9:30 because an hour later you might only see some pieces left on the shelf.

To make sure to get some shots of his bread I went there at 9:15 am next day and ran into the delivery guy, just in time......

To make sure the bread of your choice is available you can also pre order over the phone.

Give them a buzz at 6466 4044

Open times: Mon-Sat 10am-7pm

ADDRESS

609 Bukit Timah Road
Bus Lines: 74, 151, 170, 171, 174

Erich's bread comes closer to your home!

Great news for Erich's bread lovers. An assortment of Erich's bread from his renown Backstube is available now not only at his Kiosk in Chinatown but also at the 

German Market Place on Bukit Timah Road.

Open times: Mon-Sat 10am-7pm

ADDRESS

609 Bukit Timah Road
Phone: 6466 4044
Bus Lines: 74, 151, 170, 171, 174

 

Click here to see a bigger flyer image

Let me guess! Something's happened!

Are those "brown Bags" and people BYO? Well, it looks like. 

The fact is this weak economy is also taking its toll in the Chinatown businesses. Shop owners have enough time to look around how others are doing, some get seriously jealous if someone else is has more customers! ..........and suddenly they remember laws and rules which have never been enforced before that say:

"You have to consume your drink wherever you've purchased it!" It's the stall owner who has to make sure everything is in order. Anyone who doesn't follow that rule will be reported!

It's as simple as that!

By the way, you can get beer for reasonable prices right next to Erich in the food street and even enjoy Erich's sausages there.

Fruit juices from Stanley next door you can drink at Erich's. No problem at all!

 

However no rule disallows to bring your own, just cover up, nosy neighbours might watch!

Erich is "the" man

Look at that! Female customers or should I say FANS are placing themselves right in front of the counter to get Erich's full attention. Some worship him almost like a rock star!!

Lucky it was a slow night or other cutomers would not have been able to place their orders ;)

But I'm not gonna comment on his facial expression?

  

And The Winner Of The H1N1 Flu Crisis Is: The Pharmaceutical Industry

"Governments, hospitals and people are rushing to get supply of Tamiflu and Relenza", 

"Drugs, masks and thermometers out of stock" 

Major player Smitech (ASia) sold 250,000 digital thermometers here last week, five times more than last year. Another, Futron Electronics, ordered half a million digital thermometers last week. 'Everyone the world over is buying a thermometer now,' said Smitech managing director Christopher Koh.

Wow, that really sounds scary, doesn't it? 

First of all, let me make it very clear: There is no room for complacency and we have to retain certain measures to contain a potential outbreak!

Having said that, I got a feeling that some officials are over reacting also. Sure this is a novel disease in its first days and we don't know how it's going to turn out. However let me just give you some facts for comparison: 

The H1H1 virus has 1269 confirmed cases and so far 26 died in Mexico. 2 people died in the US. Just an hour ago a second US death was confirmed. 

The SARS virus between Nov 2002 and July 2003 had 8437 known infected cases and 813 deaths. 

Now lets compare these numbers with the annual "common" flu which is a big killer every year with our without a pandemic. WHO estimates upward of 250,000 to 500,000 people are killed year after year and 3 to 5 million a year are 

infected.

Even in Singapore which doesn't have a clear flu season one person dies every 15 hours due to the "normal" flu! 

These are numbers that scare me way more than the Swine flu.

What are the measurements governments are taking against these numbers besides flu vaccine promotions? Only now they are making noise and ask people to conduct good hygiene in washing hands or ordering more "spring cleaning" in hawker centres.

Shouldn't that be done on a regular base since we know this is at least one step to prevent flu? What about restarting another campaign to stop spitting in public! Yup you hear right, I still see cabbies (other folks as well) stopping at red lights opening the door and spitting it out!

There would be so much more we all could do but that would take a day to write about.

Well finally, to be "fair and balanced", not just the 

Pharma industry but medical supply companies (masks, thermometers, etc) as well and not to forget all the online pharmacies with many of them selling fake drugs to people that have been scared by the media hype are making lots of money!

Of course exaggerated headlines in media reports do scare people, but who cares as long as you can get folks listen or buy! 

Yes these viruses sell!

7-steps To Wash Your Hands

Can you believe it? We needed the swine flu to learn how to wash our hands! There is no doubt about the importance of proper hygiene...but not only when there is the thread of a pandemic on our globe. Shouldn't we always conduct good hygiene? Like....daily? I consider this a tragedy that adult people need a step by step instruction how to wash hands! That's the responsibility of parents to teach kids and later in Kindergarten or Primary Schools there should be a continuation of this process.
Do Singaporeans really need to win a car and other prizes to start thinking about washing their hands correctly?
I do think it should be common sense and interest for everyone to do their best in a situation like that! 


Oh and did I mention one hospital will be on the spy during hand washing demonstrations held at its atrium on weekdays and lucky draw coupons will be given to those spotted washing their hands. But it has to be done the right way. That is using the 7-step hand washing technique. 
These demonstrations will even be brought to locations outside the hospital. Videos showing the hand washing technique are available on YouTube as well.
In my humble opinion this is a very sad state of a country that experienced SARS only a couple of years ago and still doesn't know how to conduct a proper daily hygiene.

2 Reasons for Erich to Celebrate

1. Reason: VIENNA takes the top spot as the world's city with the best quality of living, according to the Mercer 2009 survey.

It has passed Zurich since last years survey. Geneva another Swiss city retains its third position while Vancover and Auckland

are now joint fourth in the rankings.

2. Reason: SINGAPORE (29) ist the best city in Asia to live in.

Since Erich was born near Vienna and now runs his very successful business in Singapore, the 2 most important cities in his life are top in the world.

CONGRATULATIONS TO BOTH CITIES!

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Here are some photos of the winning cities: Vienna
Gloriette
St. Stephens Dome
Vienna Town Hall
Singapore: Suntec City and Marina Bay
Singapore Flyer Esplanade Theatres
Sun down skyline

Friends of Erich's Wuerstelstand is a new group on facebook

Erich now has a presence on facebook as well. If you want to join the group "Friends of Erich's Wuerstelstand" just type "Erichs Wuerstelstand" in the top right search box of your facebook window.

New secret hit on the menu

A very creative German couple, regulars at Erich's since the early days, have invented a new dish: "The Gery Glitter Semmel".
Its onion bread with a slice of meatloaf inside.

If you want to know the story behind just order it and Erich might tell you.

Everyone relax! Erich's Backstube is open again!

Erich's multi grain bread, Dinkelspitz, Bretzel, Onionbread and Muffins are back up for grabs. The Backstube is open again.

Just a few steps (3 stalls) next to the Wuerstelstand Erich has opened his Backstube kiosk and all the delicous bakes are on sale again.

No more excuses not to see Erich because you were missing his bread.

Bad Economy but Austrians are "crowding" Chinatown

No one can deny that there is an obvious slump in tourist arrivals however Erich is pleasantly surprised that so many Austrians are visiting him at his Wuerstelstand. Many of them telling that they've seen him on TV or news articles in different papers or magazines. Before their trip they checked Erich's location on our blog to make sure not to miss him and off they flew.

A hint for all future Austrian visitors, whenever you come to Erich don't be shy and tell him which part you're from and he will ring his cowbell and highlight your hometown on his Austrian map!

If you show him a news article where he's been featured you'll make him a happy man and if Erich has enough time he will tell you his stories (Motto: "Erich erklaert die Welt").

So see you at Erich's! Everyone's welcome though, regardless of nationality!

Change in Logo

Some of you might already have noted the change in Erich's Logo.

"Erich's" is now a registered trademark. The branding of Erich's starts now! To catch the latest developements make sure to check our website regularly.

Congratulations Erich, for your newly registered brand.

Change: Yes We Can!!

Lots of changes all over the world nowadays and Chinatown is not excluded. So no wonder that there are also changes in Erich's ventures.

Check this out: MARCH 31, 2009

Backstube is fully operating, producing the probably best Bretzels, Semmeln, Dinkelspitz, Bread and Muffins in town.

2 days later: APRIL 2, 2009 What the **** is going on?

The "Backstube" signboard removed, blinds are down, tables in front of the counter window?
Well, unfortunately it's not April fool's day, it's the 2nd of the month and the Backstube is really closed.
Some might think now: "Ya, we saw that coming! Bad economy, many closed shops in Chinatown and elsewhere, etc, etc. ?". But gladly, that's not the case.

The good news is: NO NEED TO WORRY!
Erich says, using the famous line of his dream guest in the previous post:

I'LL BE BACK (..SOON) sition period.