9–18 July
Various venues
Ground-breaking literary organisations Word Forward and The Writers Centre, Singapore have come together to launch the second Lit Up, a festival for emerging writers and performers.
This year, a host of local and international writers will be featured in the ten-day programme of free performances, workshops and discussions. Festival highlights include The Write Stuff Drama Fest and The National Youth Poetry Slam League Finals.
23–24 & 26–27 July
Esplanade Theatre
In celebration of its 20th anniversary, the Singapore Lyric Opera (SLO) will perform The Magic Flute, an opera regarded as Mozart’s best. The Magic Flute tells of how Prince Tamino overcomes trickery and obstacles to rescue the lovely Pamina. Originally set in Egypt, this version has been reinterpreted with an Asian twist and set in the East. The timeless tale, set in a fantastical land, coupled with its rousing and well-known arias makes this opera accessible to opera fans and novices alike.
23–24 July
Esplanade Theatre Studio
Rhinoceros explores the dichotomous aspect of human nature, encompassing love, brutality, truth and lies. Inspired by Eugène Ionesco’s play of the same name, this contemporary dance work led by award-winning Korean choreographer Lee Tae-Sang takes a look at the absurdity of modern life.
31 July
Universal Studios Singapore, Sentosa
Bringing together the best in Korean and Japanese pop culture, the Sundown Festival will feature Korean acts Afterschool and F.Cuz POP and Japanese bands SuG and LM.C. Tenko, among a host of other movers and shakers. The famed Japanese Taiko drumming group will also up the tempo at this event for all fans of K-pop and J-pop culture and fashion.
2 August
Fort Canning Park
Legendary Guns N’ Roses guitarist Slash is set to rock Fort Canning at his first-ever performance in Singapore. Having established his name in the pantheon of guitar gods with seminal rock anthems such as Sweet Child O’ Mine, Slash has gone on to release a highly-acclaimed solo self-titled album. He will be joined by his touring band, which includes Alter Bridge’s Myles Kennedy (vocals), Bobby Schneck (guitar), Todd Kerns (bass) and Brent Fitz (drums).
4 August–4 September
Drama Centre Theatre
A crowd favourite, Boeing Boeing is back as part of W!LD RICE’s 10th anniversary offerings. This mile-high adventure tells of swinging bachelor Bernard (Adrian Pang) and his three air stewardess girlfriends. All’s well until a timetable change turns things around. Directed by Glen Goei, this sexy, cheeky comedy, comes revamped with a new set and sexy costumes.
6–15 August
Esplanade Theatre
The first ever Mandarin musical to be written in Singapore, December Rains enjoyed a highly-acclaimed and sold-out run in 1996. It centres on a pair of lovers whose relationship is mired in convoluted obstacles, grievances and mistakes resolved only by time, deep devotion and sacrifice. The highly-anticipated return of this touching tale is back bigger than ever, featuring Singapore’s own Kit Chan, Broadway star George Chan and theatre veteran Jeffrey Low.
14–26 August
Singapore will make history in August when it hosts the inaugural Youth Olympic Games. This 12-day event will draw 3,200 athletes, aged between 14 and 18, and 15,000 participants including officials, spectators and media.
9–10 September
Esplanade Theatre Studio
Breaking The Silence is a powerful play which tells the true stories of people who survived the Khmer Rouge regime in Cambodia. Told in a series of vignettes, the play – performed in Khmer with English subtitles – also includes dialogues and sharing sessions at the end of each performance.
The play is a continuation of 3 Years, 8 Months, 20 Days – a 2006 performance based on the childhood stories of three actresses who survived the Khmer Rouge regime. Director Annemarie Prins wanted to continue telling the stories and looking at how the Khmer people have gone on with their lives.
10–12 September
Singapore Indoor Stadium
What do you want to be when you grow up? The Sesame Street gang ponder the question as they prepare for a pageant. ‘When Elmo Grows Up’ sees Bert dreaming of being a forest ranger and Telly of being a cowboy, while Elmo tries hard to decide what he wants to be. One for children of all ages, this live Muppet show features the whole furry and feathered gang in a Broadway spectacle filled with classic children’s songs.
17–19 September
Various venues
Celebrating the Mid-Autumn Festival, Moonfest presents an array of traditional Chinese art and music programmes by the water. The Mid-Autumn Festival is a harvest celebration held on the 15th day of the eighth lunar month, when the moon is at its fullest and brightest. In celebration, traditional mooncakes – sweet pastries filled with bean paste – are eaten with tea and lanterns are lit as people ‘shang yue’ (literally, appreciate the moon). It’s also a good reason to get together with friends and family to enjoy the beauty of the autumnal equinox.
Best airport, busiest port, biggest observation wheel… Singaporeans make being number one a serious business. While we may yawn at the list of usual suspects, here are some records at which even Singaporeans may raise their eyebrows. BY JEAN QINGWEN LOO
Singapore may not be a sporting giant, but these records of athleticism and will-power say otherwise.
In July 2005, Thum Ping Tjin broke the world record for the fastest swim around the Rock of Gibraltar, a limestone formation that borders Spain. He took only 2hrs and 52mins to complete the feat. Ping Tjin went on to swim the English Channel the following month, completing the feat in 12hrs and 24mins, becoming the first Singaporean to swim solo across the Channel.
Singapore adventurer Khoo Swee Chiow (below) became the first Southeast Asian and the 4th person in the world to complete the Explorers Grand Slam – conquering both the North and South Poles and ascending the seven highest summits across the seven continents – Mount Everest (8,848m) in Nepal, Mount Aconcagua (6,962m) in Argentina, Mount Denali (6,195m) in Alaska, Mount Kilimanjaro (5,963m) in Tanzania, Mount Elbrus (5,633m) in Russia, the Vinson Massif (4,897m) in Antarctica, the Carstenz Pyramid (4,884m) in Indonesia and Mount Kosciuszko (2,228m) in Australia. Khoo has also climbed Shishapangma in Tibet without supplemental oxygen, cycled from Singapore to Beijing, swam the Straits of Malacca and completed a 220 hour-long scuba dive.
Most recently, in January 2008, Khoo completed the World’s Longest Journey on Inline Skates, skating a total of 6,088 km from Hanoi, Vietnam to Singapore in 94 days – probably making him Singapore’s most prolific adrenalin junkie.
Disabled wheelchair marathoner, neurosurgeon and medical scientist Dr William Tan (above) is Singapore’s most accomplished extreme athlete on wheels – in December 2007, he became the fastest person in the world to complete seven marathons across seven continents. His 26 days and 17 hour feat took him across Antarctica, Chile, Egypt, Thailand, Japan, Kenya, Italy, England, New Zealand, and the United States.
Singaporeans may have the habit of speaking quickly – but texting too? Teenager Jeramy Sng (right) set a new record in February 2008 when he clocked just 41.40secs typing the 25-word phrase: ‘The razor-toothed piranhas of the genera Serrasalmus and Pygocentrus are the most ferocious freshwater fish in the world. In reality they seldom attack a human’. It beat the previous 43.20secs world record set in 2005 also by a Singaporean, Kimberly Yeo.
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Confounded by that addictive 70s puzzle, the Rubik’s Cube? Darrel Lim (left), at just 5yrs 11mths became the youngest Singaporean to solve the brain-twister, completing the 3x3x3 Rubik’s cube in just 53.67 secs!
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There isn’t even a real category for this feat because it probably isn’t the kind of thing you read about everyday. Rizila Mohd Ayob (right) became the fastest person to push an orange with his nose during a race held by the Double A Paper Record Breakers Ultimate Challenge in October 2004, clocking a distance of 690m in 30 mins. A record-holding nose? Perhaps this is what some people mean when they say ‘my nose was running like crazy’.
Singaporeans love their food – and what better way to show this than chalk up a bunch of food-related records? Why, you may ask? Well, because they could!
The quintessential breakfast of kaya toast (a coconut custard spread on toast) took on gargantuan proportions in August 2007 when the Tampines North CC’s Youth Executive Committee slathered 300 loaves of bread with kaya and stacked the sandwiches into a 53cm high pyramid with a base of 218cm by 218cm. We suppose this is one way of saying breakfast nutrition is a building block in a healthy lifestyle!
There’s nothing more refreshing than juicy watermelon to quell the thirst on a hot Singapore afternoon. Perhaps it was a particularly hot day during the GE Aviation Service Convention in 2006 when Yeong Chee Hoi (first from left) ate half a watermelon in under 10 minutes to become the fastest man to do so.
For Katrina, art is about people coming together to share ideas. Taking part in the inaugural SIF Art Associates programme, the multimedia artist was in Singapore from February to April 2010 to do just that. During her 10-week attachment at The National Art Gallery, Singapore, Katrina collaborated with art professionals here, exchanging knowledge and gaining new perspectives on Filipino and Singapore art.
There wasn’t a particular moment of realisation when I thought, “I want to be an artist,” but I always just liked making nice things. Graphic art has always been appealing to me because it is art that everyone gets to see. Art after all is for the people!
While I never had formal training, I attended several workshops as a kid at Museo de Oro, our local museum in Mindanao. I also practised under Sir Nonoy Estarte, a respected artist from my hometown. In high school, I taught myself how to use Photoshop and fused photography with some hand-made installations and collages – this became a personal style and technique. I later progressed to video and animation, as they are the perfect platforms for combining these art forms.
In college, some friends and I formed the first digital art group in our city called Ratfobya (now defunct), where we taught each other how to use editing and designing software.
I then took up a bachelor’s degree in Development Communication at Xavier University that required me to work with the land, the local farmers and indigenous communities. This inspired me to make good use of my creative abilities. It made me realise that what we do as communicators (which to me is synonymous with being an artist) is to tell stories; and what can be more elevating than telling a story that makes a difference to your audience?
I received an invitation to apply last November. There was no doubt that I wanted to participate because I’ve always wanted to work in a formal art/museum environment and I was curious about Singapore.
I felt the need to share the art from my region, which is hardly represented in the world and even within the Philippines. My husband was very supportive despite us having to be apart for almost three months. I took the chance, got accepted, made good friends and networks, saw some great exhibitions and went to fantastic museums. I had the most amazing food, shared art with other artists, and basically had a really memorable time.
My partner in the programme Dayang Yraola and I, together with Singaporean poets Yong Shu Hoong and Yeow Kai Chai, put together a gathering called Show & Tell where several artists from different creative fields shared their work and processes. It was one of the most inspired creative gatherings I’ve participated in.
I also enjoyed visiting all the museums. I’ve never seen so many museums in one place before! I really enjoyed exploring the Asian Civilisations Museum, which left me feeling more respect and greater love for Asia.
I really have to say that dieting is impossible in this country, and I mean that in all the best ways! During my residency I developed various addictions, one of which was to laksa (a noodle dish in spicy coconut milk-based gravy); I was determined to try all the different kinds to fi nd the best (which I realised much later on, is no easy task!).
Another was the fried fish noodle soup, so deceptively simple yet so deliciously satisfying. Still another memorable dish is my regular early morning roti prata (a flaky Indian pancake) with a cup of teh tarik (frothy milk tea that has been poured back and forth two containers) and sesame cookies for dessert.
My co-workers at The National Art Gallery, Singapore showed me that not all offi ce environments are completely boring and political. And my SIF ate or older sister, Agnes Seng – who coordinated the programme – became my friend and confidante as we shared many conversations, which often took place over some form of sweets.
Filipino art is richly diverse, yet shares similar stories and voices. Singapore is also richly diverse with different cultures converging in one single red dot. Singapore has a pretty good collection of Filipino art – Pacita Abad is perhaps the most well-known Filipino artist here because of her work on the Alkaff Bridge at Clarke Quay. There is also Brenda Fajardo, famous for her tarot card paintings. I am fascinated with her work and got to see more of it in Singapore’s National Collection.
The Singapore International Foundation (SIF) continues its six-part project to bring comfort and quality care to terminally-ill children in Jakarta.
Five Singapore specialist volunteers were in Jakarta from 11 to 17 April to oversee home visits by the medical and nursing staff of Rachel House, a hospice for children.
The Indonesia Childhood Cancer Foundation estimates that some 650 children are stricken with cancer each year in Jakarta alone. Rachel House is the first paediatric hospice to offer end of- life care in Indonesia.
While in Jakarta, Singapore specialists sent by the SIF addressed topics such as medical intervention policies and communication. The project aims to train a core group of Indonesian practitioners and caregivers who can transfer these skills to their colleagues.
The SIF is partnered with Rachel House and Dharmais Cancer Centre for this project.
Crisp on the outside and fluffy on the inside,roti prata - known as roti canai in Malaysia, an oiled flatbread cooked on a grill – is the quintessential comfort food, whether it’s eaten as a breakfast treat, quick lunch or suppertime favourite.
500 g plain flour, sifted
100 g sugar
100 g margarine, melted
2 tbs milk
Water
Option: Ghee or oil to taste
CHEF’S TIP:
Add cheese, eggs, onion, or sliced sausages to the dough as you fold it up for a personalised roti prata treat!
Sheik Abdul Kader may toss dough for a living – making hundreds of roti prata each day – but he still loves the flaky treat after a long day at work. “Roti prata is a very universal food,” said the chef of Jalan Kayu Prata Café. “Everyone can eat it – and it can be eaten in all kinds of ways. Traditionally, we eat it with curry, but it is also good with sugar. More modern versions include fillings such as cheese, sliced sausages, bananas and even tuna!” According to Sheik – called Raja by his friends – the trick to making good prata is in the flip. “It takes three to four years of training to perfect the method of flipping the dough,” he said. Tossing the dough to stretch it out creates a light and flaky pancake that soaks up gravies and sauces well. Novices at home will have to attempt to recreate the same with rigorous kneading and a careful stretching by hand.
Jalan Kayu Prata Café is located at Atrium @ Orchard, #01-16A
Everybody, the Youth Olympic Games anthem.
Five international singers premiered the Singapore 2010 Youth Olympic Games (YOG) theme song on 30 May. Everyone was written by Singaporean record producer and composer Ken Lim and performed by South African singer Jody Williams, American rapper Sean Kingston, Singapore Idol finalist Tabitha Nauser, British singer Steve Appleton and Australian R&B singer Jessica Mauboy. The music video features the five stars performing at distinctive landmarks in Singapore – the Float@Marina Bay, Marina Barrage, and the Singapore Flyer. The singers will reunite in Singapore to perform the song “live” at the Float@Marina Bay on 14 August 2010 at the Games’ Opening Ceremony.
A Singapore in miniature, complete with lots of greenery, was launched at the Shanghai World Expo. The Singapore Pavilion, designed to look like a huge music box, has a gleaming aluminium façade. Within the circular structure, visitors can enjoy an interactive glimpse of Singapore and learn about its journey and development into a global city. Themed ‘Urban Symphony’, the pavilion houses seven interactive zones representing various facets of Singapore, including elements of tradition and modernity, and greenery and urbanisation.
Previous Concept Plans gave Singapore its MRT system and the world renowned Changi Airport. What will the Urban Redevelopment Authority Concept Plan 2011 bring? A public consultation sought across four areas generated the following ideas to create a more vibrant Singapore.
For more information, visit: spring.ura.gov.sg/conceptplan2011
“With early intervention, 90 per cent of children with special needs can cope with their intellectual and developmental challenges and remain within the mainstream education system.”
Temasek Cares chairman Richard Magnus on the $70m donation to the healthcare and special needs sectors. The money will fund the training of physiotherapists, occupational therapists and earlyintervention teachers
One night in Singapore on a stopover en route to Canada was all it took to capture the heart of Canadian Shirley Ngo – one of seven hosts of a new television series by the Singapore International Foundation called Singapore Discovered!. Determined to return, she applied for jobs in Singapore a year later and came back to revisit and rekindle her love affair with the Lion City. BY SHERALYN TAY
For most people there is little to love about the wave of humidity that greets one when stepping out from
the cool confines of Changi Airport. But for Shirley, it was a moment of amusement and astonishment. “I remember holding a piece of paper as I left the airport and it ‘melted’ in my hands. The ink and paper vaporised with the humidity,” she said, recalling her fi rst encounter with the island’s climate. “I love how crazy humid and hot Singapore is!”
The 28-year-old Canadian-Chinese who works in the fi nancial sector had fi rst visited Asia in 2007 for a week-long work meeting in Kuala Lumpur, taking the opportunity while in the region to visit Thailand and Cambodia. Singapore had been just a one-night stopover before she headed home. “During the few hours that I had in Singapore, I fell in love with the bright lights and sounds of Chinatown and Little India!” Shirley said. “I remember I rode the MRT for the fi rst time, got a facial in Chinatown, went shopping at OG and explored the area near my hotel in Little India. Those few precious hours when I saw two of the most colourful neighbourhoods was when I made up my mind that I must return one day.”
Now, as a host of Singapore Discovered!, Shirley takes her exploration of Singapore to another level, charged with tasks that include fi nding out just how good $38 chicken rice is compared to the cheaper hawker fare.
“Singapore Discovered! is about exploring Singapore through the eyes of a foreigner who has lived here for awhile. We visit some of the island’s little-known gems, explore the vast culture of Singapore, eat and chat with local chefs and also meet various Singapore icons,” she explained. “I was very excited to find out about the show … None of my friends are surprised that I am part of a show that talks about how unique and wonderful Singapore is – I rave about how awesome Singapore is all the time!”
Shirley makes the most of her Singapore life, exploring the city and the region as well as taking up classes in tap dancing, acrylic painting and Chinese painting. These days, Shirley also spends time with her toy poodle Alphy, a present from her fiancé Todd.
“Those few precious hours when I saw two of the most colourful neighbourhoods was when I made up my mind that I must return one day.”
There’s something about Singapore’s dual identity that appeals to her. “I love the fact that Singapore is an Asian country but with extremely strong western influences. It’s thrilling that I can practise my rusty Mandarin or quickly switch to English,” she said. “I like how convenient and easy it is to live here. I love the public transportation system and how easy it is to get around – to the malls, food and clubs … I feel very comfortable here.”
While it was not much of a problem acclimatising to the culture and weather, certain things did take some getting used to. “I remember holding a red Christmas Starbucks cup in December 2008 while wearing a dress, sandals and no jacket!” she told Singapore. “It felt very weird that there was no sign of winter, since back home it would be freezing and my wardrobe would have been so different.”
Get a primer on the elaborate rituals and significant items that make up a typical Indian wedding in Singapore. BY HO LI FONG
Think of Indian weddings and images of Bollywood and Mira Nair’s film Monsoon Wedding invariably come to mind. Looking beyond the colourful costumes, feasting and boisterous celebrations, Hindu Indian weddings are infused with traditional practices and take on hundreds of permutations, depending on the traditions of family, dialect group, and personal preference. Here in Singapore, no matter from which Indian community the newly-weds hail – North or South – celebrations always comprise pre-wedding, actual day and post-wedding rituals.
As a guest, come prepared for plenty of jostling and noise – and wear something brightly coloured. Indian families are especially honoured if a non-Indian guest turns up in Indian traditional dress such as a saree or Punjabi suit. Cash gifts are often welcome – but feel free to ask the couple what they prefer.
Before the wedding celebrations, some couples may choose to have an engagement ceremony known as roka – a formal commitment of both the families to the marriage. While the number and type of rituals conducted depend on family tradition, a puja or dedication, is often conducted at home or at the temple, one to 15 days before the wedding, to seek blessings and protection for the couple. This may be followed with vratham or fasting by both families to invoke similar blessings.
The intricate dark whorls of mehendi or henna are among the most essential and auspicious elements of pre-wedding rituals for a Hindu bride. The elaborate designs are made by applying a thick paste of henna to the hands and feet the day before the wedding. Surprisingly there is no religious symbolism behind wedding henna, although the reddish brown dye is steeped in wedding lore. The longer the bride allows the paste to dry, the darker the colour will be, signifying prosperity. It is also believed that the darker a henna tattoo, the more the bride’s mother-in-law will love her. A patient bride who is able to wait long enough for a darker, richer coloured tattoo also benefits in a practical way as she is not expected to do any chores until her wedding henna has faded. Sometimes the groom’s name is included within the designs on the bride’s palm; if the groom’s name is not incorporated, he is said to be less dominant in conjugal life.
Indian weddings abound with small acts and rituals that ‘test’ the commitment of the couple and the ability of the groom to care for his new wife. Don’t be surprised to see the bride’s mother measuring the groom’s chest or prodding him with her hands at some point during the wedding. It’s a quirky ritual in which the mother of the bride ‘assesses’ her new son-in-law’s manliness and ability to protect and care for her daughter. When satisfied, she will mark his forehead with kajal or kohl to ward off evil spirits.
Expect several rituals to be conducted during the wedding; while these may vary from family to family, one of the most common is the garland ceremony. Instead of rings, the couple exchange flower garlands – sometimes amid an atmosphere of friendly teasing. The bride tries to place a garland on the groom while the groom’s friends set up obstacles to tease the couple. The bride may likewise enlist the help of her family and friends, resulting in some tussling. The ‘fight’ concludes with the groom finally placing a garland around his bride’s neck, signifying mutual acceptance and respect as lifelong partners.
Another common rite is the milk and fruit ceremony. Traditionally conducted at the bride’s home after the wedding ceremony, the married women present will feed the newlyweds spoonfuls of milk and banana pieces, signifying the marriage beginning on a sweet note. In Singapore, this ceremony may be conducted after the garland exchange.
The ‘fight’ concludes with the groom finally placing a garland around his bride’s neck, signifying mutual acceptance and respect as lifelong partners.
The main and usually final event that concludes the wedding is the fire ceremony, typically performed by priests in front of a sacred fire amid prayers and guests. If you’re invited to an Indian wedding held at a restaurant or function hall, you may see a little ‘campfire’ in the main function hall. Don’t be alarmed, and feel free to gather around the couple for the ceremony. While the priest conducts the chants of the rite, the couple will tie a yellow string or thali around the bride’s neck with three knots. Friends and family are then invited to throw flowers on the couple. To seal the union, the couple walks around the fire, throwing rice into the fire to keep it burning, symbolising the eternal flame of love.
After the ceremony, guests are invited to take part in a huge feast. If the wedding is conducted in a temple, the meal will likely be vegetarian, served on banana leaves and traditionally eaten with one’s hands. Don’t worry if you’re not confident of using your hands – cutlery is usually available. Also note that it’s common to sit on the floor while eating; if you’re not sure, just ask. Weddings held at community halls or restaurants may serve meat dishes. In any case, look out for desserts such as payasam or kheer, a sweet rice or vermicelli porridge flavoured with cardomon, raisins and almonds.
“Rather than teach it as a substantive law subject I would rather teach it as a skills subject because in practice, a pupil or junior associate cannot come to the supervising partner and say, ‘Sorry I didn’t learn this in law school. Can you give me another case?’ He just has to deal with it.”
Former Attorney-General Walter Woon on his plans to revamp the way criminal law is taught – adding more realism and interest to the curriculum.
Two memoranda of understanding (MOU) were signed with SIF overseas
partners in April.
The SIF renewed its long-running partnership with the Shanghai People’s Association for Friendship with Foreign Countries (SPAFFC) and the Shanghai Municipal Bureau for Foreign Experts (SMBFE) to organise the Singapore-China Young Business Ambassadors (YBA) programme. Since 2004, the programme has had 20 Chinese and 18 Singaporean young professionals experience working and living in Singapore and Shanghai for 10 weeks, respectively.
The SIF inked a similar commitment with the Royal Civil Service Commission of Bhutan, to continue sending Singapore volunteers to the kingdom.
Since signing the first MOU in May 2001, the SIF has sent volunteers to Bhutan to work in areas such as counselling, vocational training, and integrating IT in education, as well as management of information systems, marketing and administration.
As a social enterprise, the Joan Bowen café trains special needs youths and children for work in the F&B sector. But more than that, it’s an embodiment of the love, hope and dedication that husband-and-wife founders Jeanne Khong and Khong Yoon Kay have for their own special needs child Joan – for whom the café is named. BY SHERALYN TAY
When Jeanne Seah-Khong and Khong Yoon Kay found that their five-year-old daughter Joan was not like other children and needed special attention and education, it was a heartbreaking realisation. “I fought grief, anger and despair and went through a very hard time,” said Jeanne candidly.
Coming to terms with Joan’s intellectual impairment – the cause of which the Khongs have never fully determined – was one thing; the most pressing concern was how to offer Joan the opportunities to maximise her potential and give her a secure place in the world. “Raising a child in today’s environment, and raising a child with special needs has a different set of challenges,” said Jeanne. “There are some sad moments when you see your child without friends or being taken advantage of because of their naiveté and gullibility. Our biggest fear was what would happen to Joan when we are not around any more.” Joan has limitations in her speech and memory, and while she is able to perform tasks such as travelling independently, she cannot express herself well or handle complex interactions with people.
As parents who wanted the best for their daughter, they grew “frantic” as Joan – now 19 – got older and as vocational training opportunities became elusive. “Once outside the special school system, there are only basic and minimal training options where youths can learn life and vocational skills, but mainstream employment is also not ideal,” elaborated Yoon Kay.
Understanding all too well the barriers faced by special needs children in the working world, the Khongs decided to set up a café that would fill the gap by providing an apprenticeship under the guidance of a professional chef. “The aim is to bring out the best in the youths that have the potential and give them a fi ghting chance to become active and productive members in the larger community,” Yoon Kay said.
Without any prior experience in the F&B industry, the Khongs took a long time – more than a year – to set up the enterprise. Despite the challenges, they persisted, funding the café with their own savings that had meant to be Joan’s education fund. “Joan had an interest in housework and helping out in the kitchen when she was younger,” Jeanne explained. “We nurtured that interest over the years by enrolling her in cooking and culinary classes during the holidays. In school, she has also gone into the F&B class; the café was a logical progression.” The Joan Bowen café – which combines the Christian (Joan) and Chinese (Bowen) names of their daughter – opened in August 2009.
“We literally blundered our way through the process, learning about regulations and processes along the way,” Jeanne recounted, laughing. Operationally, they also had come up with their own training processes. “We have to break a task into different steps to make it easier to memorise,” said Yoon Kay, an engineer by training. They had to tailor and devise alternative methods and structured learning supports to help overcome challenges such as poor memory retention and gaps in skills, he added. For example, Jeanne has had to come up with a written list to help the staff tally the float in the register. “I have to list down the number of notes of coins – 21 10-cent coins or 20 $10-bills – instead of the total monetary value,” explained Jeanne.
In the kitchen, their full-time chef Lai Wen Fu, designs the menu and daily specials, and trains the staff in food preparation, cooking, plating and garnishing. “We have to rely on rote learning and this takes time before the staff are able to memorise the steps,” Jeanne said. Overall, each staffer learns a range of skills, from basic janitorial duties to dish-washing and depending on their disabilities and interests, customer service or kitchen work. There are about nine staff who work at the café every day and they are paid a salary of about $850 to $1,000 a month. The plan is to train each candidate for an eight-month training stint before they ‘graduate’ to a job in the ‘real’ world.
Ten months on, the Khongs look back at their enterprise with a little pride and deep gratitude.
“We are pleasantly surprised by how many are touched by our café initiative,” said Jeanne. “There are regular customers who give encouragement to our kids. We also have the office crowd at lunch as well as family diners from the neighbourhood.” On busy days, the café may serve as many as 70 ‘covers’ (meals) for lunch and 60 for dinner. In fact, the word has also spread abroad and they’ve gotten visitors from China and Australia who have been inspired by the café and its mission.
“It’s been a tiring but rewarding experience. The hours are long and we are learning the trade along the way,” said Jeanne. It’s especially heartening for the Khongs to see Joan take ownership and pride in the café. Joan opens up and prepares the café from 9am everyday, six days a week and works 12- to 14-hour days, usually in the kitchen. When Singapore visited, Joan was busy working in the kitchen – her favourite part of the cafe. When asked about her work, Joan smiled shyly and said simply that she “liked being with her friends”.
Apart from seeing their daughter take to the business, the Khongs also have the pride of seeing their extended ‘family’ bloom. “What thrills me is seeing all of the kids come together in their work, complement each other’s skills and help each other out. What one person may lack, someone is always ready to step in and say ‘let me show or help you’,” said Yoon Kay. “We have certainly seen real-life work experience change the kids for the better;” added Jeanne. “The withdrawn have become more assertive, the meek have become confident and most important of all, we have seen confi dence boosted and self-esteem elevated. We are really proud of what they can and have achieved, and what they have become.”
JOAN BOWEN CAFE
9 Jalan Wangi (off Macpherson Road)
joanbowen.blogspot.com
“The eco-passage is long overdue. For animals it is like bridging the North and South Korea divide.”
Botanist Veera Sekaran, who welcomed the proposal to build a bridge over the Bukit Timah Expressway to link Bukit Timah Nature Reserve and the Central Catchment area. The move will allow animals such as pangolins, banded leaf monkeys and long-tailed macaques to cross in safety.
“Our children are young only once and if we miss this formative period in their lives, we can never rewind time, we can never go back, so this is a journey of life we should never miss out on.”
Dr Vivian Balakrishnan, Minister for Community Development, Youth and Sports, who launched the Dads for Life movement aimed at getting fathers more involved in nurturing their children.
Although Singapore is world famous for its shopping stretches and city culture, there is more to this tiny island than its concrete spaces. Singapore takes you on a whirlwind tour through some wild places worth exploring. By JEAN QINGWEN LOO
The HSBC Treetop Walk at MacRitchie Reservoir spans a 250m free-standing suspension bridge linking Bukit Kalang and Bukit Pierce. At 25m (about nine-storeys) above ground, the bridge literally skims the treetops and offers panoramic view of a lush green sea and the nearby Upper Peirce Reservoir. Completed in 2004, the site for the aerial walkway was chosen to ensure minimal interference to the local plant and animal communities.
The Treetop Walk is located in the forest of MacRitchie Reservoir and can be accessed from the reservoir park or the carpark at Venus Drive.
The trail opens from 9am to 5pm from Tuesdays to Fridays and 8.30am to 5pm on weekends and public holidays. It is closed on Mondays (public holidays excluded) for maintenance.
A round-trip from the reservoir park to the entrance of the Treetop Walk is about 10km long and will take most people three to five hours to complete. Look out for magnificent sights of canopy cover, forest birds, and monkeys playing among the trees. For visitors daunted by the idea of a 10km walk, there is a shortcut via a 2.5 km long path from Venus Drive.
Traffic on the suspension bridge is one-way so there’s no turning back once you get on it. It is restricted to 30 people at any one time.
Located in southern Singapore, Labrador Park is unique for several reasons, including its historical significance as a fort in World War II. In fact, two secret tunnels that were used by the British Army to store ammunition and take shelter were only discovered in 2001. These and other wartime relics such as crumbling battlements and cannons give the park a real sense of history.
The park – one of the most tranquil in Singapore – also boasts one of the island’s few remaining sea cliffs and rocky shore, making it a popular spot for research.
Labrador Park is located at Labrador Villa Road, off Pasir Panjang Road. Buses 10, 30, 51, 143 and 176 serve Pasir Panjang Road, alight at Labrador Villa Road and proceed to the park on foot. A direct bus to the park, Service Parks 408, is available on weekends and public holidays from Harbourfront Bus Interchange.
All day with night lighting from 7pm to 7am.
You can’t visit Labrador Park without experiencing its secret tunnels. Tours operate from 10am to 7pm daily and cost $4, $5.35 and $8.60 for students, children and adults respectively. Call Tom at 82824500 for bookings.
Labrador Park is a favourite of bird watchers – and boasts a lyrical community of Oriental Magpie-robins and Black-napped Orioles.
If the dizzying heights of the HSBC Treetop Walk are not for you, there’s plenty more scenic greenery at MacRitchie Reservoir Park. Bound by lush forests and remnants of old rubber plantations, the MacRitchie Reservoir was the first of Singapore’s four water catchment areas, and was built to sustain the country’s increasing demand for water in the mid-19th century. Botanist Joseph Lai, who guides naturerelated activities and conducts botanical workshops, describes MacRitchie as “a rare beauty [that is] magically endowed”.
MacRitchie Reservoir Park is located along Lornie Road and has a two-storey carpark with 300 parking lots. The nearest MRT station is Marymount (Circle line). Buses 52, 74, 93, 130, 132, 157, 162, 165, 166, 167, 852, 855 and 980 stop in front of the park.
7am to 7pm
Six colour-coded trails ranging from 3km (1 hour) to 11km (4 hours) will take you along the perimeter of the reservoir park. Routes 1 (3.2km) and 2 (4.8km) are popular options for runners training for cross-country runs. It is advisable to print a map of the trails (available at the NParks website) before attempting them.
MacRitchie Reservoir was named Thomson Road Reservoir in 1907. It was renamed in 1922, in honour of engineer James MacRitchie who was responsible for its design.
British naturalist and explorer Alfred Russell Wallace (1823-1913), whose evolution theory prompted Charles Darwin’s subsequent work on natural selection, considered the Bukit Timah Natural Reserve to be one of the most productive pieces of nature despite its small size. Located on Bukit Timah Hill, the reserve and its neighbouring Central Catchment Nature Reserve comprise one of the largest plots of primary rainforest in the world today. Botany buffs will be pleased with over 840 species of flowering plants and more than 500 types of fauna at the reserve.
Getting to the reserve by public transport is encouraged, especially during weekends as parking at the foothill along Hindhede Drive is limited. Take buses 170, 67, 75, 171, 173, 184, 852 and 961 and alight opposite Beauty World Centre or along Jalan Anak Bukit opposite Courts furniture store and walk to the end of Hindhede Drive.
6am to 7pm
Orientate yourself at the visitor centre (open from 8.30am to 6pm) where there is a self-guided exhibition with essential information about the nature reserve. There are six walking trails and a dedicated mountain biking trail, most lasting 45 minutes to two hours. “Bukit Timah Nature Reserve is a personal favourite,” says pet sitter Ong Sue-Lyn. “The many different types of paths, from gentle slopes to steep rocky climbs, area challenge and walking amid nature with the sounds of the rainforest creatures is the best part.”
The reserve is protected by the Parks and Trees Act 2005, which prohibits activities like hiking in groups of more than 30 without a permit and walking off the designated trails.
Some eight years ago, an idea to link three parks in the south of Singapore between West Coast Park and Harbourfront emerged. After much planning, two years of construction and $25.5m, Southern Ridges was opened to the public in 2008. The 9km-long stretch connects Mount Faber Park, Telok Blangah Hill Park and Kent Ridge Park via three beautiful bridges and walkways – Henderson Waves, Singapore’s highest pedestrian bridge, Alexandra Arch and Forest Walk.
Depending on your route, there are different entry points. Popular ones include:
Henderson Waves at Mount Faber Park (Buses 131, 145, 176, 409 or 648), Marang Trail (Nearest MRT: Habourfront station; Buses 10, 30, 57, 61, 65, 80, 93, 97, 100, 131, 143, 145, 161, 300, 408, 656 or 855; alight in front of Seah Im Food Centre on Telok Blangah Road.)
All day with night lighting from 7pm to 7am.
There are eight trails at Southern Ridges. Most people either start or end the route with the Marang Trail or Canopy Walk. Both trails go through Mount Faber Park and end at the Henderson Waves bridge, which has curved steel ribs with shelters and seats.
Other trails such as the Hilltop Walk and Forest Walk cut across Telok Blangah Hill Park and offer stunning views of the surrounding forest. These also connect to Alexandra Arch, a bridge designed to look like an open leaf. The Flora Walk trail leads to the lovely Hort Park and ends with the Canopy Walk, which will bring trekkers from Kent Ridge Park to Opium Hill.
Henderson Waves, 36m above Henderson Road, is Singapore’s highest pedestrian bridge. The waveforms are lit with LED lamps from 7pm to 2am daily.
LONGEST HELMET CHAIN
Over 16,600 helmets were chained up into a continuous line measuring 5.664km for Keppel Marine and Offshore’s Family Day at Sentosa in 2007.
FASTEST SQUEEZING OF ORANGE JUICE
1,447 students from Compassvale Secondary School manually squeezed 150 litres of orange juice into a 150-litre cup in less than 12 minutes in 2004.
MOST COUNTRIES TRAVELLED BY A SINGLE PERSON
Singaporean Tan Wee Cheng was ranked 110th worldwide and first from Singapore on mosttraveledpeople.com. He has been to more than 230 countries, territories and autonomous regions in the last 19 years.
WORLD’S BIGGEST STIR-FRY
Former TV chef Nancy Lam stir-fried a 700-kg dish of cabbage, carrots, baby corn, pak choi and bean sprouts in a giant wok at Leicester Square in London in 2004.
SMALLEST MOSQUE IN SINGAPORE
Tasek Utara Mosque, located at 46 Bristol Road can accommodate no more than 120 people in a congregation prayer.
MOST BANKRUPTS IN A YEAR
The number of people made bankrupt in Singapore reached a local record of 2,904 in 2001 during the economy’s worst recession since independence.
Find out about more wacky feats at www.singaporebookofrecords.com
The number of visitors to Singapore in April, a 20% surge year-on-year and the highest ever recorded for the month
The year-on-year increase in the consumer price index for Singapore in April, driven by the increase in cost of transport, housing and food
The total amount collected in casino levy entries as of 10 May; the money will fund community projects in Singapore
The amount of rain in February, making it the driest month since 1869
In anticipation of Singapore’s 45th year of independence on 9 August, we present some intimate yet strikingly Singaporean snapshots through the lenses of two local photographers.
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The digital camera has revolutionised photography, spawning online discussion groups and clubs, and unleashing a new wave of would-be photographers that are taking the art to a whole new level. BY JEAN QINGWEN LOO
American sociologist and photographer Lewis Hine, famous for his documentation of child labour and pictures of workers constructing the Empire State Building in the 1930s, once said that if he could tell the story in words, he wouldn’t have to lug around a camera.
In this day and age, however, lugging around a camera has become the norm for most Singaporeans. And with cameras becoming more portable, they’re less an inconvenience than a daily accessory.
While more serious proponents of photography still prefer the rugged Digital Single Lens Reflex (DSLR), handier cameras – from the shiny, pretty compact digital cameras for the casual consumer, semi-professional SLR made for the ‘pro-sumer’, or even the humble handphone with its tiny in-built lens – are the 
way to go for the masses.
The arrival of the digital era marked a new surge in interest in Singapore about 10 years ago.
Professional photographer Willy Foo, who runs Livestudios, one of Singapore’s largest event photography companies, has seen higher demand for photography lessons in recent years. His monthly beginners classes are always at capacity.
Most of the students signing up are professionals and executives in various industries in their 20s and 30s. Six out of 10 are women and almost everyone comes wanting to know how to use their new digital SLRs.
In fact the sales of SLR cameras have boomed. Canon Singapore, for example, announced in May that its EOS line of SLRs hit its 40-million-unit production milestone – marking a whopping 10-million more cameras produced in just over two years.
The trend is similar at the Objectifs Centre for Photography and Filmmaking, Singapore’s most established photography centre. Since it was founded in 2003, Objectifs has seen a gradual increase in the demand for basic photography classes from two to seven classes each quarter. The number of students per class is capped at 12. Usually, six out of 10 of these students will go on to take more advanced classes like documentary photography and alternative lighting.
Emmeline Yong, founder and partner of Objectifs, thinks that this goes in tandem with the ease of shooting. “If you shoot more, you will want to show more and fine tune your skills,” she said. “That’s when taking a workshop where you can get structured learning and constructive criticism might help.”
Other than photographic hardware, the prevalance of digital photography and avenues of display have also boosted the take-up of photography. Picasa, Flickr, Photobucket and PBase make the tip of the iceberg… and then there is Facebook.
Not only is the grand dame of social networking a top choice among many hobbyists who love posting photo albums and having their work commented on by their friends, subscribing to a Facebook group instantly opens a door to a network of like-minded people who are eager to exchange resources and organise street meet-ups.
Marketing director Ramesh Ramakrishnan Iyer, 47, enjoys using Facebook to learn about photography because it is simple and straightforward. “I comment regularly on techniques and gear and encourage those who are testing their skill,” he says.
Like him, wildlife photography enthusiast Daniel Wee, 45, is one of those who make it a point to join the group’s monthly gatherings. He even took it a step further and formed a subgroup with friends he met through Facebook, so they can keep each other in the loop about various photo opportunities and overseas trips. “With them I am never alone on shoots during the weekend,” he says.
The Singapore Photographers Facebook group,founded by Willy from Livestudios, has about 8,000 members and was set up as “a platform for anyone keen in photography to learn, share, discuss, meet and shoot.” The group makes an effort to hook up professional photographers and newbies through regular outings and sharing sessions. To keep the buzz and online chatter, monthly themed photography challenges and weekly “Photographer of the Week” titles are awarded based on photo posts. For those looking to turn professional, there is even a job directory for beginners wanting to enter the industry. In addition, there’s also Club Snap, the largest online photo group that has more than 110,00 members from Singapore and has grown to include members from the region.
For engineer Valerie Lee, 24, who picked up photography during her university days in America, the camera became a tool to capture her memories of the vast landscapes she saw during her travels. When she developed an interest in baking, she started dabbling in food photography to illustrate her recipes and restaurant reviews, which she publishes through a blog (http://valeebelly.blogspot.com). “I want people to admire my photos even though I have lots of room for improvement,” she says. “It feels good to receive nice comments about an image.”
Offline, the local photography scene is picking up speed too. In 2008, the first Singapore International Photography Festival was held to great response. Organised by the 2902 Gallery, Southeast Asia’s largest photo gallery, the festival attracted a whopping 6,600 public submissions of photographic work from around the world.
The biennial festival, which runs from 15–31 October this year, will involve exhibitions at various venues across Singapore, portfolio reviews, talks, workshops and competitions to engage the masses in appreciating a wide range of photography.
There is also the Month of Photography Asia. First established in 2002, the annual event is curated along a specific theme and involves a range of exhibitions and public programmes. Last year, one of its highlights included National Geographic photographer Steve McCurry’s solo exhibition at the Asian Civilisation Museum, which opened to much fanfare alongside other shows like local photographer Deanna Ng’s documentary series on the terminally-ill in Singapore.
Photographer-driven initiatives have become popular ways of connecting like-minded people too. PLATFORM, for instance, is a new group focused on fostering social documentary visual storytelling in Singapore and bringing these stories to a larger Singaporean audience. It has a regular show-and-share session every first Tuesday of the month at Sinema Old School, Mount Sophia.
“Over the years, there have been many homegrown talents in these aspects of photography and they need a platform to recognise and showcase their work,” says freelance photographer and photojournalism instructor Tay Kay Chin, who is one of the cofounders of PLATFORM.
Objectifs hopes this growing interest in photography in Singapore will also inspire more people to appreciate photography beyond a basic level of shooting. “We want to nurture emerging photographers and offer a base for those with a passion for photography to go further with their work.” Emmeline said.
Marketing director Ramesh Ramakrishnan Iyer’s introduction to photography started young as his father was a shutterbug. In 2002, he bought his first DSLR, marking his advancement from film to digital, which he says “simplifi ed the process of shooting, but made post-production more challenging.” Ramesh enjoys shooting on the themes of Buddhism, elephants and volcanoes. He recently embarked on a journey to Indonesia to begin one of his conquests – documenting the Pacific Ring of Fire, an area of frequent earthquakes and volcanic eruptions. “In many ways I’m finding myself through photography,”he said “I’m also expressing something words cannot describe.”
Last year, homemaker Joanne Lim, 35, received an SLR camera as a birthday and anniversary present from her husband. Since then, she’s been busy photographing her infant son Joel and posting his pictures on a Facebook group for mothers in Singapore, which she actively participates in. In fact, Joanne’s photographs of her sons were so popular that she started getting requests to photograph kids’ birthday parties. “It started as a hobby but now it’s developing into a good side income,” she said. “It’s a good way to meet other mothers and their children too.”
Singapore and Malaysia have agreed to move the 78-year-old Malayan Railway station operated by Keretapi Tanah Melayu Berhad from its location in Singapore’s city centre to Woodlands by July next year.
Singapore and Malaysia will also form a company to jointly develop parcels of land linked by the train line. Malaysia will hold a 60 per cent stake, while Singapore will have a 40 per cent share held by Temasek Holdings.
The Malayan Railway station in Tanjong Pagar has been a longstanding issue for almost 20 years, and the agreement marks a major step in resolving a number of outstanding bilateral issues between the two countries.
Singapore is proposing to set up the world’s first and biggest dedicated Data Centre Park (DCP) to support the data and content needs of banks, telecommunications and media companies. The Infocomm Development Authority cites the goal of strengthening Singapore’s position as an economic hub by attracting multinational companies to set up their premium data centre (DC) operations in Singapore. It is estimated that worldwide demand for DC capacity could outstrip supply by 20 per cent in 2010.
German engineering giant Bosch has opened its new $92m Southeast Asian headquarters in Singapore. The 21,000-square metre facility is the first Asian location for Bosch’s solar energy operations. Over the next five years, the Bosch Group intends to spend some $26m conducting research and development into organic photovoltaics – a form of solar power that is cheaper to produce than the current solar cells.
Former CEO of the Singapore Exchange, Hsieh Fu Hua has been named executive director and president of Singapore investment company Temasek Holdings. Mr Hsieh will assume his new post from August and assist CEO Ho Ching. Their partnership will be aimed at building a robust institution for the long term,including talent development and succession planning. Temasek Holding’s latest appointments also include Dilhan Pillay Sandrasegara as head of Temasek’s portfolio management from October 18. He is currently a managing partner of law firm WongPartnership LLP.
A broad-based comprehensive Free Trade Agreement has been inked between Singapore and Costa Rica to remove trade barriers and strengthen bilateral economic ties. The FTA will also create opportunities for businesses from both countries to expand their networks in each other’s markets. Costa Rica is Singapore’s eighth largest trading partner in Latin America, with the total trade in 2009 valued at $413.7m. Singapore is Costa Rica’s second largest trading partner in Southeast Asia and biggest market for Costa Rican intelligent cards and medical prosthesis in the region.
Innovation, sustainability and social justice were some of the issues addressed when a group of social entrepreneurs visited Singapore from 5 to 9 April.
In partnership with Ashoka, the SIF hosted three of its Fellows in Singapore. Ashoka, the world’s largest association of social entrepreneurs, aims to implement system-changing solutions to address urgent societal needs.
While here, the Fellows met with Singapore counterparts and had discussions on social innovation and entrepreneurship.
Mrs Joyce Djaelani-Gordon from Indonesia – involved in drug rehabilitation – met representatives from Action for Aids and the Singapore Anti-Narcotics Association. Ms Preeyanan Lorsermvattana from Thailand met representatives from the Singapore Medical Council, as well as Prof. Kumaralingam Amirthalingam, Director of the Asian Law Institute. Education developer Padmanabha Rao from India visited the Educational Technology division of the Ministry of Education, and spent time with representatives from Partners for Progress, a non-profit organisation that provides technical support to rural schools around the world.
The Fellows also gave a public talk, “Pattern Changing in the Social World”, on how social innovators can have sustainable impact on beneficiary communities, at the Singapore Management University.
“Concept Plan 2011 should focus on lifestyle changes rather than infrastructural change. Our city area needs a total revival [of its] night scene ... Work-hours must not be 9 to 5 but round-theclock, supported by transport and recreation dimensions ... This is important as we evolve into a global city where inter-connectivity keeps us working round the clock to serve all parts of the world.”
TODAY Online Talkback respondent Frederick on the Urban Redevelopment Authority’s Concept Plan 2011.
“Rather than teach it as a substantive law subject I would rather teach it as a skills subject because in practice, a pupil or junior associate cannot come to the supervising partner and say, ‘Sorry I didn’t learn this in law school. Can you give me another case?’ He just has to deal with it.”
Former Attorney-General Walter Woon on his plans to revamp the way criminal law is taught – adding more realism and interest to the curriculum.
Salted-egg macarons, teh tarik ice-cream – Singaporean tastes may be growing ever more cosmopolitan, but some local entrepreneurs are claiming our tastebuds by giving classic desserts a local spin. BY YQ LIN
IT could have been just another pretty pastry from Europe, joining the sugary ranks of the countless macarons tempting Singaporeans in restaurants here. But when chef Then Chui Foong got down to creating the menu for Jewels Artisan Chocolate – her first venture into the café business – she wasn’t content with simply offering the classic French almond pastry in its traditional form.
“I wanted something made with the best of European techniques, but also original and appealing to Singapore palates,” said Chui Foong, who trained in France under renowned pastry chef Pierre Herme and has over 20 years of F&B experience under her belt. Hence the Black Palm Island Salt macaron was born, featuring a very Asian salted egg in its centre. “One thing Singaporeans don’t like is dessert that is too sweet and too rich, so the salt is a good counter-balance to the sweetness of the almond paste, plus the salted egg is something Asians are familiar with,” said Chui Foong.
She is part of a group of local restaurateurs who are mixing things up and giving all things sweet a distinctly Singaporean spin. And in doing so, they’re creating local classics that retain longevity unlike the bubble tea, doughnut and coffee bun fads that have come and gone. As Germaine Lim, 8 Days food reviewer pointed out, Singaporeans may be well-travelled but “you can’t take the Singapore out of them” – or their yen for local flavours.
One does not have to look far beyond Asia to find an abundance of tastes, textures and temptations. As Janice Wong, founder of 2am Dessert Bar points out: “Many of the ingredients we use are sourced locally and have excellent flavour. Singapore has some very good mangosteens, lychees, jackfruits and guavas. Fine dining establishments should not rule out such produce just because they are readily available.”
She creates noveau dessert that play around with Asian fruits and tastes, such as yuzu (a Japanese citrus), hawthorn berry and guava.
Similarly, Chui Foong delivers familiar flavours in new ways, filling maracons with kaya and almond cream and infusing chocolates with flavours such as jasmine tea, lychee, and frangrant pandan (screwpine leaves). Employing local touches and emphasising premium ingredients help make these new food concepts more accessible, gaining new customers and opening the market, she said.
“I think Singaporeans will always want something local and authentic, it’s just natural.”
One of the first to infuse local flavours into western style desserts is ice cream café, the Island Creamery. The ice-cream café won instant fans with flavours such as teh tarik (‘pulled’ milk tea) and pulot hitam (black rice pudding).
Island Creamery opened its doors in 2003 when owner Stanley Kwok (left) – a former engineer – realised he couldn’t find quality ice-cream in local flavours: “Right from the start, the aim was always to focus on local flavours… that’s the niche we created for ourselves.” So successful was the idea that the business, which started with $50,000, broke even “right from the start.”
Island Creamery now has two outlets at Serene Centre and King Albert Park, and a take-away counter at Great World City. “I think Singaporeans always want something local and authentic, it’s just natural,” said Stanley.Catering to nostalgia and tradition has also meant his café not only attracts the young – who prefer classic fl avours like cookies and cream – but an older generation of who prefer the localised creations. Flavours such as Horlicks, chendol (a coconut, palm sugar and red bean dessert) and the aforementioned teh tarik and pulot hitam comprise about half the 20 or so flavours available at any given time.
The ice-cream joint has been joined in recent years by new entrants to the scene. One store, Udders, has gained a following, particularly for their maoshan durian ice-cream (maoshan wang, or ‘Mountain Cat King’ is a variety of durian prized for its rich bittersweet flesh), while Little Ice Cream Kafe (LICK) offers an intriguing kaya (coconut custard) flavour.
Meanwhile, traditional desserts have gotten into the act as well. Germaine cites soya bean milk chain Mr Bean, which sells traditional soyabean desserts and drinks, and a modern update on the Chinese staple with its signature – soybean milk ice cream. “It’s a fun re-invention … Singaporeans always want something new anyway so they have been very receptive to the idea,” she said.
When ‘fancy’ French pastries and cream-filled sponge cakes failed to delight her, Awfully Chocolate founder Lyn Lee (right), decided to start her own cake franchise. While the mousse-filled cakes were a mainstay of many local bakeries and cafés, Lyn wanted something she could sink her teeth into. “[They] were all made with mousse, and I want cake, not cream!” she said.
Tinkering with recipes for over a year to find the perfect dessert resulted in a signature chocolate cake that has become well-loved for its soft, moist and light texture that nevertheless has a deep chocolate flavour. This perfect balance of cake and chocolate fudge frosting hit an instant sweet spot both in Singapore and beyond. Since starting 12 years ago, Awfully Chocolate now has five locations in Singapore, and outlets in Shanghai, Beijing, Dalian, Guangzhou, Hong Kong, Taipei and Jakarta.
She believes the brand to reflect a uniquely Singapore and Asian palate. “Singaporeans don’t like their desserts too sweet or ‘too much’, so heavy desserts don’t seem to be that popular,” Lyn said, “This is 100% Singapore-inspired … It’s not something we tasted somewhere else and decided to bring here.”
Distinguishing themselves from mere food fad, the founders of these establishments share some business characteristics, particularly in focusing on quality, not quantity.
For example, Awfully Chocolate offered only three versions of its chocolate cake for over a decade, and nonetheless captured a loyal following. Only in recent years did it expand its menu to include a sultry dark chocolate ice cream and other chocolate treats.
Island Creamery too, despite being around for about seven years, has been cautious in expanding. Stanley, despite interest from Singapore and overseas, has decided not to franchise his business. “I think, as a small, local business, we have the advantage of being able to cater to local tastes,” he said.
And even as western desserts continue to grow in popularity in Singapore, Asian desserts will continue to hold their own in various forms. “We have such a strong food culture that there is space for both traditional local and new fangled western sweets to co-exist,” said Germaine. “There is an Asian foodie in all of us who will crave the black sesame and cheng teng (a clear sweet ‘soup’ made with dried longans, dates and barley) while scoffi ng ice-cream sundaes and lemon meringues. So nothing will be replacing anything and we will see more modern Asian desserts popping up.”
JEWELS ARTISAN CHOCOLATE’S BLACK PALM ISLAND SALT MACARONS
Intriguing combination of sweet and salty that’s surprisingly harmonious
Created by: Then Chui Foong
Opened in: 2010
Number of outlets: 1
Fad or classic: Hard to tell
MR BEAN’S SOYA ICE CREAM
When tau huay or soya bean milk just won’t Created by: Mr Bean soya milk chain
Opened in: 19 95
Number of outlets: 52
Fad or classic: Classic!
ISLAND CREAMERY’S TEH TERIK ICE CREAM
Like having the beverage itself, but in an extra rich, cool, creamy incarnation
Created by: Stanley Kwok
Opened in: 2003
Number of outlets: 3
Fad or classic: Classic!
AWFULLY CHOCOLATE’S CHOCOLATE CAKES
A home-grown idea of how a chocolate cake should be
Created by: Lyn Lee
Opened in: 19 9 8
Number of outlets: 6 in Singapore, 15 overseas
Fad or classic: Classic!
Angry Angmo Florian Schroeder was once “lost” in Singapore, but now calls himself a “localised expat”, sharing informative guides, how-tos and frank observations on Singapore life on his popular blog. He tells Singapore how he found his feet and was won over by the charms of this unique island.BY HO LI FONG
When German investment banker Florian Schroeder had the option to be posted to New York or Singapore, he chose the latter for an Asian adventure. But when the 27-year-old first arrived in Singapore from Frankfurt in 2006, he was flabbergasted by a host of new experiences and sights that caused quite a culture shock during his settling-in period.
Some of his early rants include those on bad elevator habits (rushing into lifts, not making room for passengers or taking the lift up only one floor), “MRT storming” (rushing onto the train before letting anyone else alight), encountering ‘tsk!’, “the most annoying sound in Singapore”, the “hundreds of different forms and ways of pronouncing ‘excuse me’ … a camouflaged version of ‘let me through or I’ll poke you with my wet umbrella!’and other behavioural idiosyncrasies.
He thus began to detail his observations and adventures – angry, wry, funny and otherwise – on his blog (http://www.angryangmo.com) – using the locally-used Hokkien term for Caucasians that literally means ‘red headed’.
From ‘The 6 Weirdest Campaigns Seen In Singapore’ (including the Romancing Singapore campaign as part of efforts to boost reproduction) to ‘Riding the Elevator Singapore Style – 5 Things that P*** Me Off’, Florian shared his candid tales of expat living, peeves and survival techniques in kiasu Singapore (kiasu is another Hokkien phrase meaning ‘scared to lose out’).
Casting aside his initial regrets about giving up the Big Apple for the Little Red Dot, Florian soon discovered more about Singapore, gradually growing accustomed to the cultural differences, even picking up several local phrases. Some of the city’s other achievements also became more apparent over time, such as its cleanliness, and the quality of public housing and transport.
Laments aside, the blog also became Florian’s way to provide tips and guides for foreigners coming to Singapore; it has become so popular that it averages 5,000 unique hits a day. It’s no wonder, as Florian knows the country well enough to proffer advice ranging from the top five places to get a Brazilian wax, things to do on a one-night layover and the best ways to indulge in Chinese New Year celebrations. He also posts helpful primers on ordering the various permutations of local coffee and tea in bona fide kopitiam lingo (local coffeeshop slang) or where to find cheap and tasty food.
Florian himself is a big fan of hawker food and proudly proclaims himself to be one of the few Caucasians who love spicy food such as laksa and chicken curry. “Anything that can be made spicier, I’m up for it! There’s no chilli in German food; only pepper.”
“I would advise foreigners not to get angry about Singapore, her people, and the fact that everything may seem different.”
On days off, Florian shuns shopping malls and prefers to explore nature reserves. A typical weekend includes a morning run at MacRitchie Reservoir and some time bird watching at Sungei Buloh. His advice to foreigners based in Singapore: don’t stick to their own communities, but get to know local friends, discover new places and immerse in experiences beyond those of a tourist. “Ironic as it may sound, I would advise foreigners not to get angry about Singapore, her people, and the fact that everything may seem different. Try to adapt and don’t complain that your sausage or fish and chips taste different. You are a welcomed stranger in Singapore, so don’t behave like a shortsighted tourist and try to fit in.”
Florian has done well in that area, forging close bonds with his local friends and their families. When invited to a friend’s wedding, he was game enough to be part of the entourage of groomsmen or ‘brothers’, suffering
through the friendly hazing that accompanies the role.
Today, his local mates occasionally tease him about his pet peeves. “They will burp in front of me just to see my reaction,” Florian laughed. “But I’ve grown to accept their jokes and the general culture in Singapore and I find this place a great place to live.”
And he’s more than willing to share his experience with readers who write in with questions. Just don’t ask him what’s the best German restaurant in Singapore. “I don’t check out German food as I believe what’s authentic is the best – and that would be the cheap and good local cuisine.”
“As plans for ScreenSingapore move forward ... it has the potential to become a beacon for openness – or a symbol of containment. Dancing between the lines of controversy and renown could take some fancy footwork.”
Consultant Richard Hartung, on a film festival launched by the Media Development Authority that is intended to be “the marketing and launch platform for international and Asian content”. Hartung noted that if a wide range of films including controversial ones were allowed, the festival could signal media deregulation in Singapore.
In celebration of our island state 45th birthday,we’ve put together an issue showcasing the qualities and quirks that have endeared Singapore to so many of us.
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Fans of handball, basketball, volleyball and football have something to cheer about: team groupings and match fixtures have been finalised.
Mark these dates!
Girls’ 25 August 6pm
Boys’ 25 August 8pm
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Singapore’s biomedical sector made several breakthroughs recently.
Researchers at the Cancer Science Institute of Singapore have found a way to reduce the cost of breast cancer therapy and its side effects.
The clinical study found that a three-day course of a common anti-fungal drug, ketoconazole, when given prior to chemotherapy, resulted in only half the usual dose of chemotherapy drugs being needed to be effective. This will result in reduced side-effects, and will lower treatment cost from an estimated $1,800 – $2,500 to $1,200 – $1,400.
This drug combination could be used to treat cancers of the lung, stomach and prostate.
Another breakthrough in Singapore was the discovery of an enzyme responsible for triggering septic shock, a type of blood infection that leads to multiple organ failure.
An international team of researchers at the National University of Singapore’s Department of Physiology have manged to isolate the enzyme sphingosine kinase1 that, when triggered, sets off an overwhelming immune response that leads to septic shock. Using a new drug called C5, the team has managed to lower the enzyme’s sensitivity and prevent septic shock from occurring.
The treatment is expected to undergo at least two more years of study before clinical trials begin.
