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So my lil 'un is now a toddler and we are taking the meatball on a trip to HKG in November for five days. I will be meeting them in HKG after a work trip in China and rendezvous with them. Thus far we have booked the Hotel - AKVO hotel at Sheung Wan. Other than that, things are pretty open. I did do a search, but nothing similar came up and some of the threads are much older too.. So what I need help on please: - toddler friendly food places near Sheung Wan and attractions - toddler friendly attractions, bearing in mind the lil 'un still needs a small afternoon nap - places for wifey to shop that are also toddler friendly near Sheung Wan I'm not big on Disney and the queues are nuts, so it's ok not to go there... Maybe one larger excursion, eg the Peak? The outer new territories and such? I have three Octopus cards thanks to a friend. One more important thing is to go for a special dinner with the wife as our tin anniversary is coming up soon too so maybe something special yet kid friendly close to our hotel? Many thanks bros

The start of the year brings with it the same routines: New year’s resolutions broken in the first month, the concomitant joy and horror of angbaos coming in from relatives curious to ask if there’s anyone new you’re seeing, and of course, an update to the McDonald’s menu. I am talking, of course, about the seasonal Prosperity Burgers that re-emerge during every Chinese New Year-period. Though not one to chase seasonal culinary trends (not because I think I’m above them, by the way; it’s more because I’m lazy/a creature of habit), my curiosity had been piqued last week during a spontaneous McDonald’s visit with the team after a recce for a shoot. Alas, when I saw the numbers staring at me back from the screen, I could hear my wallet screaming out to me making a more sensible decision - and I chickened out towards a Double Cheeseburger meal instead. The weekends somehow always trigger extra weakness for indulgence, though. And on Sunday afternoon, upon finding myself very hungry all of a sudden at 1:30pm (this was after a couple of minutes of exercise plus a couple of hours of doomscrolling), I decided to head on down to the McDonald’s near my place. Do it for work, I told myself. This isn’t just to satiate my own hunger, but also to remedy that throbbing headache from worrying about what I should write about next. Here, I must caution that I am as far as can get from even an amateur food critic or reviewer. Nonetheless, I’d like to think I have a good enough grasp of the English language to determine whether a product has been sold to me truthfully (or not). As such, here goes my honest review of the Prosperity Feast, based on the McDonald’s team’s own marketing language. (I realise now I am exposing the mountain tortoise in me by revealing that I am not well-acquainted enough with the Prosperity Burgers to truly know what lies in wait with one of these meals. If anyone finds my lack of prior knowledge to the following food items pathetic, this is me apologising in advance.) (Additional note, in case the poor reviewing style does not show it, let it be written in black and white again - this is not sponsored in any way whatsoever.) 1) The Prosperity Chicken Burger®: “Prosperity awaits in every bite! Juicy chicken patty dipped in a savoury kick of black pepper topped with fragrant onion slices and soft glazed buns.” I must admit - I was slightly disappointed when I unwrapped the waxed paper. Cheeseburgers are far more appealing to the eye when standing alone, thanks to the sprinkling of extra colour from a loose pickle, or from tomato sauce. Nonetheless, McDonald’s wasn’t lying when it used the term “juicy”. Considering its size, the chicken patty was tender and - yes - quite juicy throughout, without any of the dryness or blandness that larger pieces of meat are sometimes plagued with. The black pepper sauce also packs sufficient, well, ‘kick’ by fast-food standards. And just when you think the one-two punch of the patty and sauce comes across as too oily or overpowering, the crunch of the onions - clearly cooked slightly, yet still also raw/fresh enough to retain some level of bite - comes in to balance things out. Overall rating: Better than you’d expect. 2) Prosperity Twister Fries™: “Crispy, curly and a classic favourite that needs no introduction: the Prosperity Twister Fries™!” The ‘needs no introduction’ part is not oversold - and it speaks volumes that the McDonald’s team didn’t bother with an outsized description here. Savoury, crispy, and even mixed with crumbs, Twister Fries will always remain one of the cornerstones of the McDonald’s seasonal menus. It helps that you can get them outside of the Prosperity Feast meal, too (you should). 10/10. 3) Pink Guava McFizz®: “A bubbly, tropical sip that brings about a gentle spring breeze. A guaranteed refresher.” This is where the marketing starts to get a bit ahead of itself. To my disappointment, wind did not start blowing in my face after I took my first sip, and this unfortunate outcome sadly held across subsequent attempts. On a more serious note, however, ‘tropical’ actually works as a great descriptor for the Pink Guava flavour - which is just as delightful as you’d expect when served up in a carbonated package. Extra points for the fact that it’s not as sweet as Coke. Considering all the salt and heaviness from the burger and fries, this is, as marketed, a refreshing drink to accompany the meal. (Fun fact: I checked the McDonald’s website and this even has ‘scientific’ backing. A cup of Original Coke (with less sugar) is rated with an 8% sugar level. Pink Guava McFizz? 6%. Nice.) 4) Pineapple Pie: “Let the Huat roll with warm luscious pineapple filling in crispy, flaky pastry shell.” Finally - the dessert. As an individual with a temperamental appetite, I must be very frank to admit that by the time I had finished the burger and fries and was halfway through my drink, it was spectacularly clear that I did not have any room left for the pie. As such, I only got round to eating an air-fryer reheated iteration of the pie for supper later that night. Nonetheless, McDonald’s should be commended once more again for not going overboard with the descriptions. How it manages to get the pastry shells of its pies so crispy remains a mystery (actually, we probably know the answer: lots of oil), and pineapple, as a filling works as a wonderful counterpart to apple too. Executed in this form, it was rich, gooey (in a good way), and sweet. Helps too, that the dessert, on the whole, is certifiably auspicious. Huat ah! A general conclusion In case it hasn’t been clear thus far, I ended up really enjoying the Prosperity Feast - and can surmise that McDonald’s, to the most part, was quite on-point with the way it marketed the meal. Every single component was competent on its own; I’d just caution that those with smaller appetites might do better to remove the Pineapple Pie, and save themselves some money. On that note, however, by far the most misleading part of the menu descriptions is the repeated suggestion that prosperity awaits. This is an outright delusion - considering that the entire Prosperity Feast will set one back… a good $12.25. I want to be objective that $12 for a full meal - considering that dessert and drinks are already bundled in - is not entirely deplorable in an economy where the Mains off a standard cafe menu will already set one back between $25 to $30. Still, $12 is not chump change, and I happen to hail from an era where $5 could secure a Double Cheeseburger meal in full. As such, it will forever remain dissonant to me to see a McDonald’s meal breaching the $10 mark. All jokes aside, however - happy Chinese New Year everyone! May the dragon year be filled with abundance, strength, and of course - lots of prosperity 🐉🐉🐉 - Matt

So you have a few days free.. europe is too far, too expensive and well too much to organize now you check out Scoot and then you scope out $50 tickets to Penang and you have the perfect excuse for a getaway 👍 its only 55 min away and you can be in the land of good food for not too much money 💰 so come join me for a weekend jaunt ! firstly where do you stay ? well despite it being officially frowned upon, you can get Airbnb or other options for a short stay or just stay in the hotel. You can stay in Georgetown where the food is or the Tanjung Bungah area with the fabulous sea view. Or Batu Ferringhi and eat durians until your eyeballs fall out. Take your pick !

I was randomly Googling trivia facts about Japan, and one interesting one came up: "Up to the 1970s, there was no salmon sushi. Norwegians introduced salmon to the sushi makers in Japan in the 1980s." That's, interesting. After all, I rather suspect that when most people think of sushi or sashimi, salmon would be the first fish that comes to mind. Heck, even Apple's emoji suggestion for sushi on my Macbook Pro Touch Bar (🍣) features a salmon nigiri alongside a tuna one. Salmon has become quite synonymous with sushi/sashimi, and yet it wasn't always this way. I went to Google a little more, and the story behind it is rather fascinating (here's a quick and totally non-exhaustive summary). To be clear, it's not that salmon did not exist in Japan before the 80s. It just wasn't prepared raw. This is due to the parasites found in fished salmon, and the lack of widespread refrigeration to kill those parasites meant that salmon was only served cooked. Additionally, the presence of these parasites also meant that salmon had a reputation (in Japan) of being a 'cheap' fish. "Often used to fill out cheap meals, salmon was the poor man’s fish in Japan." (This article is a worthwhile read.) It's fascinating that it was Norway, of all places, who decided to change that. And explicitly so - the government created 'Project Japan', with the specific intent of exporting farmed salmon to Japan. Norway's burgeoning (and overflowing) fisheries meant that it needed to find a big export market, and Japan was identified as a suitable candidate. The 10-year-long marketing and promotion effort by the Norwegian government helped changed Japanese public perception about salmon, and has directly contributed to the popularity of salmon nowadays as a sushi/sashimi option. Which brings us to the topic of gastrodiplomacy. This particular case of salmon sashimi appears more economically driven, but we can certainly extrapolate outwards and look at other instances of how food is used a a tool for cultural export. Korean food is one that immediately springs to mind. I was at Amoy Street for lunch a week ago, and was reminded of just how many Korean restaurants seem to have popped up in recent times. Amoy Street/Telok Ayer Street and Tanjong Pagar Road are two places where it feels like Korean restaurants make up the majority of eateries, and this is probably true in other parts of Singapore as well. Did Singaporeans suddenly develop a heavy appetite for Korean cuisine? Or does it seem like this Korean cuisine explosion happened in parallel with a notable increase uptick in broader Korean cultural interest, such as music and TV shows? (The answer is yes.) It's no coincidence, and neither is this unique to Singapore. A 2022 New York Times story highlighted that Korean restaurants worldwide increased 262% (!!!) from 2009 to 2017, and it was a result of explicit efforts by the Korean government. In 2010, the Korean Food Promotion Institution was established with the purpose of improving the overall well-being of Korean people and the country's economic status through globalising Korean cuisine. And I think we can all agree that it has been rather successful, as part of the greater effort to export Korean culture (just look at how big K-Pop and K-dramas have become). Other countries also engage in this. For example, Thailand provided state-backed loans to local chefs to open restaurants outside the country. Gastrodiplomacy can be a powerful tool in building a nation's global reputation, and it's all part of the broader attempt to build soft power. Singapore almost certainly does it, too! One wonders how much of the attention on our hawker food (and the accompanying Michelin stars and guides and what not) is part of a broader effort to expand Singapore's visibility and cultural identity. Thinking about it now, I also wonder if there's a particular reason it feels like there is now a Mala stall in what seems like every single coffee shop nowadays. Soft power is not a remotely new concept (and is a much broader and deeper topic that I don't have the intellectual bandwidth to explore right now). But it is quantifiable, to a certain extent. The Anholt-Ipsos Nation Brands Index is a study that measures perceptions of nations around the world, and effectively measures and charts a country's popularity. There are plenty of different factors that go into it, but 'food' is one specific attribute that was added in 2023. (You can view the full report here.) In 2023, Singapore ranked 26, two places behind South Korea. Number one? Japan. One wonders how much they have to thank Norway for that. ~ Desmond Photos from Unplash

Now the the causeway and 2nd link is back to its business, lets have a thread to share and recommend food places up north ? I did a search and actually could not find a similar thread. This would be useful to many. To kick this off, this is my first contribution. The curry mee which I find it so hard to find in Singapore. Address: Kang Bee Hong, 4446Jalan Eko Botani 3/679100 Nusajaya, Johor, Malaysia

Hi All, Anyone has been to Kluang before ? Pls share your experience about the place of interest...foods...etc Thank you

I came across this mural at Holland Drive Market Food Center. It is meant to celebrate Hawker Centers in Singapore for SG50, which is a good idea. However, the mural just looks rather odd, in my humble opinion. What do you think? You can see a still photo. I also made a short video of it. https://youtu.be/IlKE0KcWhUA

Fancy some crispy crickets on sushi rolls? Singapore to approve insects for food as early as July 26 Jun 2024 09:32AM(Updated: 26 Jun 2024 10:08AM) https://www.channelnewsasia.com/singapore/insects-food-restaurants-farms-crickets-sfa-approve-consumption-july-4436021?cid=FBcna&fbclid=IwZXh0bgNhZW0CMTEAAR111dbQUZ_ysAHZ9NsywYM4hj61y0u5XvrIlmNtJE3aS-ysbRW1KSplLn8_aem_OnWcX-lPIIKQZezpEBplwA Fancy some crispy crickets on your sushi rolls? (Photo: Rebecca Metteo/CNA) SINGAPORE: From glutinous rice balls crowned with juicy silkworms to crispy crickets sitting on sushi rolls, diners here may soon get to feast on creepy crawlies in dining establishments. Singapore could be allowing the sale of certain insects as food as early as next month, restaurants and potential farms which have been informed on the latest development told CNA. The approvals for the sale of insects for human consumption have been delayed for more than a year. The Singapore Food Agency (SFA) first conducted a public consultation on the regulation of insects and insect products in end-2022. In April last year, the agency said that 16 species of insects, such as crickets, silkworms and grasshoppers, would receive the green light for consumption in the second half of 2023. Earlier this year, SFA, in a forum letter reply in The Straits Times, said it is finalising the implementation details and aims to introduce a regulatory framework in the first half of this year. “As the insect industry is nascent and insects are a new food item here, it is necessary for SFA to put in place the regulatory levers before insects are approved as food to safeguard food safety, and more time is needed to establish the required regulations and implementation plan,” the letter added. “We will work closely with food business operators to ensure that they are able to meet SFA’s regulatory requirements before insects and insect products are permitted for sale as food for human consumption in Singapore.” CNA understands that legislation is also likely to be tabled in parliament soon. ENSURING INSECTS ARE SAFE FOR CONSUMPTION Meanwhile, at restaurant House of Seafood, chefs are getting used to working with bugs as ingredients and ensuring they are safe to eat. House of Seafood CEO Francis Ng said this involves thorough cleaning. “(The first step for our chefs is to) do a cleaning, after that they will toast them in the oven,” he added. “(A small little brush would be used) to clean piece by piece.” Some of these hygiene protocols follow a set of interim guidelines for handling and rearing insects for food, which was first published in 2022 when the government first mooted the idea of allowing insects as food. Insect suppliers said they have been briefed by the SFA. “In the past few days, we have engaged with them as well, and they told us that it will happen very soon,” said Mr Hiew Yuen Sheng, director and co-founder of Altimate Nutrition, a local start-up creating food products from insects. “They told us in the past few days that it's going to happen, like rest assured and no more delays.”

I know this is a Singapore forum but as I live in Thailand I am wondering if it is appropriate to post about food in Thailand here. It could be Thai food, international food, my home cooking food in Thailand etc. I wish to also welcome anyone here to contribute your experience of Thai food in Singapore or anywhere. If anyone think its not appropriate do let me know. For a start here's one of my favourite Thai food khanom-jeen, had this last week near my office Khanom-Jeen is the white soft rice noodle in Thailand made from fermented rice so it has to be eaten fresh after its made if not will turn sour quickly and spoil. Khanom-jeen is usually take with Thai curry and most commonly with Thai green curry known as gaeng-keow-wan literally translated word by word curry-green-sweet or for our easy understanding sweet green curry, and in this case for chicken green curry we call it gaeng-keow-wan-gai, gai as in chicken. This is rural area so the simple and rural setup https://www.youtube.com/watch?v=zOhpd-7LR2g&t=3s Besides making khanon-jeen-gaeng-keow-wan in very traditional taste the seller is also very sweet and cute so my favourite stall I can down 2 of her khanom-jeen any time Each is only 40 baht

Strangely I personally find their hamburgers pretty good I had when I visited the Philippines. https://asia.nikkei.com/Business/Food-Beverage/Jollibee-aggressively-expands-globally-and-beyond-fast-food?utm_campaign=GL_asia_daily&utm_medium=email&utm_source=NA_newsletter&utm_content=article_link&del_type=1&pub_date=20210927190000&seq_num=8&si=44594 Jollibee aggressively expands globally and beyond fast food Filipino empire takes full control of Tim Ho Wan as it spreads across 33 regions Filipinos working abroad have helped the Jollibee chain spread globally, especially in the U.S. and Middle East. © AFP/Jiji YUICHI SHIGA, Nikkei staff writerSeptember 27, 2021 16:22 JST MANILA -- Filipino restaurant giant Jollibee Foods is attempting to set itself up for rapid growth once the pandemic winds down with an aggressive global brand acquisition strategy that is moving the group further away from its fast-food roots. In August, the company said it would acquire the remaining 15% stake in Tim Ho Wan from its partner Titan Dining for 71.56 million Singapore dollars ($52.8 million). Jollibee initially bought a 45% interest in Tim Ho Wan for SG$45 million in May 2018, then gradually increased the stake up to 85% as of October 2020. Tim Ho Wan is a popular Hong Kong-based, Michelin-starred restaurant chain known for inexpensive but high-quality dim sum dishes. When Jollibee bought its first stake in the chain, Titan had the right to operate the Asia-Pacific outlets. But Titan later acquired both Tim Ho Wan's brand and trademark. Tim Ho Wan operates over 50 mostly franchised stores across Asia, primarily in Singapore, Taiwan, the Philippines and Hong Kong. Since Jollibee began purchasing its stake, the chain has expanded its presence in mainland China as well. A joint venture between Jollibee and Titan opened a Tim Ho Wan restaurant in Shanghai, the chain's first outlet in China, last September. The group has since grown its presence in the huge market and plans to increase the number of its restaurants in China to 100 in the next four years. Hong Kong-based Tim Ho Wan is Michelin-starred restaurant chain known for inexpensive but high-quality dim sum dishes. © Getty Images The Jollibee group was operating 5,816 outlets around the world, including around 3,200 in the Philippines, as of June 30, serving their signature fried ChickenJoy, burgers and other dishes. Jollibee is the largest fast-food chain in its home country, operating more restaurants than McDonald's there. But Jollibee brand restaurants account for only 26% of the group's outlets around the world. The company's acquisition spree so far has resulted in a takeout empire that includes a variety of quick-service brands. With 17 brands in 33 countries already, Jollibee CEO Ernesto Tanmantiong has said overseas operations will drive the conglomerate's revenue growth this year and beyond. In September 2019, the group announced it had acquired U.S.-based The Coffee Bean & Tea Leaf for $350 million. Before the acquisition, Jollibee was operating some 4,600 locations, a figure that has grown by 25% in the past two years. The group has never been gun-shy about investing in businesses. In 2018, it bought out Denver, Colorado-based Smashburger. In 2012, it purchased a 50% stake in SuperFoods Group, a Vietnamese restaurant group that operates coffee shop chain Highlands Coffee and Vietnamese noodle house chain Pho 24. The Jollibee fast-food chain itself has also been expanding its international footprint, though with outlets that mainly cater to Filipinos working abroad. The Philippines' large English-speaking population is a major source of immigrant workers. Some 10 million Filipinos, 10% of the population, work outside the Southeast Asian country, according to estimates. The U.S. and the Middle East attract many of these workers. The acquisitions of Tim Ho Wan and The Coffee Bean & Tea Leaf will help Jollibee's expansions in the Chinese and U.S. markets as a diversified player. Jollibee has announced its intention to enhance its Chinese food offerings through Tim Ho Wan and other operations. The group racked up 71.3 billion pesos ($1.4 billion) in sales in the first six months of 2021, up 13.7% from a year earlier. It earned 1.1 billion pesos in net profit in the first half, a drastic turnaround from an 11.9 billion peso loss one year earlier. Overseas markets contribute around 40% of the company's overall revenue, and its overseas businesses hold strong growth potential. The group now plans to rev up its global expansion strategy as it eyes rapid growth once the pandemic winds down.

Broadly speaking, Cantonese food isn’t hard to find in Singapore. Dim sum joints are a dim(e) a dozen. And if we’re talking larger names/chains, Swee Choon, Tim Ho Wan, and of course, Canton Paradise, are the first to come to my mind. Even hawker centre/food court staples, such as wanton noodles, or sweet and sour pork at caifan stalls, have their roots in Cantonese cuisine. Traditional Hong Kong-style diners, however? Those require more conscientious hunting. Also known as 茶餐厅 (cha can ting in Mandarin, caa can teng in Cantonese), these feature a distinct, functional style of interior decoration - tiled walls, rounded metal chairs, etc - and importantly, also a wide ranging menu including virtually every diner-favourite you can imagine. Naturally, we're talking milk tea, bo luo bao, egg noodles, cheese baked rice, toast and of course, dim sum. The perceived rarity of these diners in Singapore is perhaps the reason why I routinely return to one specific spot that I feel captures the magic so well: The original HK Legendary Restaurant and Cafe outlet, housed on the third floor of Jurong Point (which - yes - is confoundingly located at Boon Lay MRT station). For context, I live in Punggol. The length of even three entire blog posts would still not do justice to the breadth of delicacies you can eat here. As such, I'll just list some of the dishes my mum and I got to eat during our most recent visit: Starting out with some iced milk tea (the tea leaves are flown in directly from HK!) and garlic kai lan... My mum loves her sliced fish porridge HK style fishball soup! Everything here - the taste of the soup, the consistency of the fishballs, and of course, the inclusion of yet more kai lan - makes this really different from the sort you find at bar chor mee stalls What would an outing at a caa can teeng be without some har gao? And of course - some proper indulgence! The cherry on top of the icing (or the sweet chilli on top of the har gao, if we want to remain on-theme) is that your orders are taken and filled out via coloured A4 sheets - in pink, green and yellow - which list down the entire menu of options available. In all, as charmingly close to the experience I've gotten from my few trips to Hong Kong. Ruminating - again I started reflecting more deeply on my previous food outing about why certain culinary spaces stand out to me, and in this reflexive process of documenting my weekend adventures, it has increasingly become clearer to me that I tend to associate emotions with the act of eating. As with DMQ Ban Mian and its sleepy Ubi environs, Legendary Hong Kong and Jurong Point both also hold a special place in my heart. (Notably, this isn't the only Legendary Hong Kong outlet. The one at Funan - a cart noodles-only joint - feels like a feeble, watered-down version of the original outlet; a distant offshoot un-seasoned by the franchise's stardust. The one at Rochester Park, while pleasantly quaint, feels too polished.) For starters, you feel like you've been transported outside of Singapore even before stepping into the restaurant. The reason? That entire corridor along Level 3 - also known as Mongkok Street - is decked out in glaring neon signs that evoke the bustling lanes of downtown Hong Kong. Then, the very fact that it takes 40 minutes by car to get here (yes, I know how indulgent it is, and how privileged I am, to be able to drive so far just for a special meal) means that any visit here has already been preceded by a mental state of serenity. When I make the cross-island trek, I am often relaxed; restful in the knowledge that my evening is not beholden to any other appointment, piece of work, or activity. Having found it increasingly difficult to consistently carve these spaces of rest out for myself in recent years, the comfort that the restaurant envelops me in is hard to put into words. There are also the memories that the restaurant evokes: Tea break after fetching my sister from NIE; dining with my mum after finishing my last exam of my final year at uni; and even just transporting the entire family over at last, when business resumed for the first time after the pandemic. Once again, I admit that a lot of this has been heavily romanticised by me. Legendary Hong Kong would just be another fancy dining spot if I were a denizen of the West - its food, too overpriced to be enjoyed regularly; Mongkok Street's neon lights, too garish to evoke any un-Singaporean magic. Yet as mentioned previously, it is precisely these reliable - if irregular - spaces of solace that feel so precious given how mundane and trying the weekly hike from Monday to Friday can be. Incidentally, Legendary Hong Kong at Jurong Point underwent a significant refresh sometime within the last two years. I remember lamenting to my parents that the place had lost a bit of its charm when we returned for the first time after; a part of me fearful that the place would soon befall the fate of every other site in Singapore by relinquishing its old-time allure. I hope the once-in-a-decade round of renovation is the only thing that will befall this place. I'd hate to permanently lose this other world, in which - in turn - I feel the weightlessness to lose my worries in. - Matt P.S. If anyone has any HK-diner style places to recommend, please feel free to do so! (Again, Xin Wang does not count...)

Food delivery firms take up third-party liability insurance Pedestrians now better placed to claim for damages should they get into accident involving riders Pedestrians are now better placed to claim for damages should they get into an accident involving riders from food delivery services in Singapore. Deliveroo and Grab have already taken up third-party liability insurance for their riders, while a third company, Foodpanda, is looking into purchasing the insurance. Early this week, Active Mobility Advisory Panel chairman Muhammad Faishal Ibrahim said his panel is considering recommending that such insurance be made mandatory for food delivery firms. In a Facebook post on Monday, Dr Faishal said: "We are considering third-party liability insurance, to give more peace of mind to pedestrians and riders if an accident occurs." He said more details on the potential recommendation would be announced later. Dr Faishal had said last month that his panel was concerned about reports of reckless food delivery riders who rush to make deliveries, and that it was actively looking into stronger measures to ensure that the riders are covered by third-party liability insurance. Mr Steven Lim, a member of the panel and president of the Safe Cycling Task Force, said on Wednesday that while no final decision has been made on the recommendations, food delivery companies are already encouraged to take up such insurance. He said: "The food delivery riders are the ones who actually spend a lot of time on the streets, they clock higher mileage, so the chances of them getting into an accident are actually higher than other users." Both Grab and Deliveroo told The Straits Times that they had already purchased third-party liability insurance for their riders. Deliveroo said all 6,000 of its riders have been covered by insurance for free since May last year. "Accident insurance is applicable to riders on all vehicle types and their substitutes, while all cyclists and e-scooter riders also have access to third-party liability insurance," it said. Riders are covered by insurance at a value of up to US$1.5 million (S$2.03 million) in the event that they cause injury to another person while making a delivery. The insurance would also protect the rider in cases of property damage and cover any legal costs incurred. Grab, which runs GrabFood, said its riders have been covered by third-party insurance since June 14. It said the coverage aims to provide peace of mind to both pedestrians and delivery riders. It did not disclose the total number of riders insured or the monetary value of the coverage. Foodpanda's public relations team did not respond to ST's requests for comment, but ST understands that the company is also looking into buying third-party liability insurance for its riders. Ms Lee Bee Wah, MP for Nee Soon GRC, previously suggested that third-party liability insurance be made mandatory for personal mobility device users. She told ST that the developments are a good step forward. "Having mandatory insurance for (riders) could help many pedestrians feel they have at least some recourse," she said. "More importantly, food delivery companies should hold their riders accountable for any accidents, using their tracking technology if needed." https://www.straitstimes.com/singapore/transport/food-delivery-firms-take-up-third-party-liability-insurance covers pedestrians only, no mention of cars ....

For those of you who have only started following us along recently, you might not remember that our office used to be located at the Automobile Megamart in Ubi. It might be nostalgia speaking, but our immediate food options were much better back then (compared to where we are at New Tech Park currently) - with one of the highlights being this special ban mian stall. The mere mention of good ban mian is sure to send the mind to the thought of L32 Ban Mian first - and there are certainly days on which I relish the experience of fighting through Geylang’s traffic to plonk myself down at the original store’s blue tables. But from past experience, long waits and a sizable crowd always accompany any visit. This is even more pronounced if you try the Tampines 1 branch (I cannot speak on the Aljunied one as I haven't visited it). All that is a long-winded way to say - if L32 is too far out of reach, DMQ Ban Mian makes for a great alternative too. The food Like L32 - and unlike you bog-standard ban mian stalls in Food Republic or Koufu - DMQ Ban Mian also comes with a variety of ‘sides’ to match your order. Of course, you get to choose exactly the sort of handmade noodles you want too, whether it’s ban mian, you mian, or mee hoon kway. From this amateur’s point of view, a marker of bad ban mian is if it gets soggy or soft too quickly. Conversely, good ban mian should have a certain level of chewiness to it, without feeling too flour-y. Other professional food critic sites have lauded DMQ’s noodles for having a ‘QQ’ (springy? I guess that’s how I’d translate it) texture, and that’s exactly what I feel - and enjoy - about them too. Then there is the soup: Rich, thicker than you’d imagine, and ostensibly true to DMQ's claim that there is no MSG inside. You can tell when a soup's flavour has been artificially tinkered with because the satisfaction of drinking it wears off very quickly. I cannot remember a time I’ve left the stall without slurping every last drop up. In fact, I’ve never bothered ordering my noodles dry, because the soup is just so fantastic. Bonus points, too, for the vegetables inside, which surprisingly, mix hints of sweetness and bitterness for a very tasty result. Finally, the saltiness of the thin ikan bilis and sweetness of the fried shallots balance each other out very well. Back to the sides: As a fishball-lover, and as a person content with eating something I enjoy repeatedly, that’s usually what I gravitate towards. I’m not sure about how exactly the fishballs here are made, but they don’t taste overly artificial (i.e. the frozen sort that clearly lack freshness on your first bite), and go well with the soup. As any self-respecting specialty ban mian stall would do, however, the highlight of DMQ’s menu is undeniably the la la (clams) ban mian. I also order these when I get the chance to drop by, and they are chewy, sweet and fresh. But the bowl of noodles itself isn’t where things end. Ban mian is incomplete without chilli - and the sort that is made in-house by DMQ is perfect: Sufficiently spicy, yet also savoury and tangy. Again, I dare anyone to try finishing up their ban mian here without going through at least two saucers of chilli. Ruminating I’ve mentioned it before, and will continue to do so to make it clear: I am no food critic, and these culinary adventures I write about (as with the previous one at McDonald’s) will probably take on different forms depending on the significance of each meal. And this particular visit to DMQ on a Saturday morning has somehow set me… in a wistful mood. It’s not always the food itself, but also the environment in which you eat that matters. Having lived in Punggol for most of my life, Ubi somehow feels delightfully stuck in the past - unbothered with hip cafes, slow-paced on a weekend, and bearing the unmistakable design of a HDB estate built prior to the 2000s. I put my phone aside and whipped out a car magazine to read after I was done with my meal - just because - and there was no immediate pressure for me to vacate my table too. It's not that these sorts of serene environments don't exist in Singapore... but to have them combined so seamlessly with a space that serves reliably good food feels rare, at least with my normal routines, and within my normal radius of movement around the island. I am also sentimental to a fault - and with all the fear, excitement, frustration and sadness interwoven into it, my first work location after graduating from uni will always hold a special place in my heart. Some will argue that L32 still makes better ban mian - and there will be days when I want to fight the traffic in Geylang for a good meal - but I know I will always make time to return to DMQ too. Address: 304 Ubi Ave 1, Singapore 400304 (Parking is pretty easy to find, but instead of entering the carpark right next to DMQ - which is a never-ending nightmare - drive further along Ubi Avenue 1 to the next entrance instead. Keep going left after that, and you’ll find yourself behind the estate centre, after which a short five-minute walk will land you back in DMQ anyway.) - Matt

I am watching the Netflix road to red restaurants and I am wondering do you guys know of any such places in Singapore? not necessary had to be dying or closing down but places with many many years of history 30+ years. I am interested in trying out. my contributions, whampao market curry rice, morning only. nanbantei at Scott’s road. This one prob doing well as opened a branch at Chinatown recently…

I have an idea. If the government decide to give out free food, simple fare no choice, maybe rice and 2 veg with a little meat but healthy, less oil less salt, how much does it cost? Assuming they can leverage on empty HDB spaces, can they do it ta $2 per meal? If they can, imagine they can do 1million meals a day, it is 0.73billion a year which is still far less than the 70 billion we spent just fighting covid and saving that few lives. Isn't the health benefits of 1million healthy meals a day far more than whatever we spent now on healthcare? Won't healthy diet reduce deaths by a lot?

Hi people, Do you guys have any recommendations for restaurants that is Cheap and good for current 5 pax eating? I can't eat HC as a family of 4 so eating out at resturants. My two goto place are Buddy hoagies at AMK So good Char chan Ting at Sinming. This one is really cheap and good. NO service charge, $6.50 for char siew rice, almost food court pricing.

1. For A Gorgeous, New Experience: Necessary Provisions This new kid on the block is one surprising little hidden gem. Tucked away in the depths of Upper Bukit Timah, Necessary Provisions is everything you’d want from a cafe. Surreal lighting, dark walls, streaming sunlight, plants, gorgeous bakes, killer iced espresso and milk, and beer on tap. It’s worth the trek. Photos by: Jayne Tan & Kenneth Loy 2. For A Happening Arts Scene: Artistry Artistry is known for being a happening hotspot for arts events. It’s where budding artists share their work, and aspiring artistes take the stage at night. This is probably the only cafe you could get service from a “cute angmoh” ;) Remember to give him a pat on the back for his passion to support the local arts scene, and of course, for serving gorgeous cups of coffee. Photos by: Eleanor Tay & Alain Foodology 3. For All Things Coffee: Chye Seng Huat Hardware While quickly becoming a coffee institution, CSHH still manages to be a cosy space. The gorgeously modified industrial-chic interior of this old hardwarestore provides the perfect setting for enjoying a good cup of coffee. If you’refeeling adventurous, give their galvanized ale a try- literally coffee beer. It’s strangely good! Photos by: Eskay Kang & Yingxuan Quek 4. For Excellent Coffee, Eggs, and Hospitality: The Plain The Plain aims to be the kind of place that feels like “stepping into a friend’s home”. You’d be hard-pressed to find better service than what you’d get here,and that goes for the quality of your coffee too. Don’t miss out on their Humpty Dumpty- come on, what’s better than 2 perfectly runny eggs sitting in little cups, beckoning you to dip your little Vegemite toast soldiers in? If you’re not a Vegemite fan, try their Pastrami Ciabatta. Photos by: Jayne Tan & Zippy Lee 5. For An Escape From Your Social Life: La Ristrettos Located in the most obscure place ever, La Ristrettos can be found within the maze of private clinics at Novena Medical Centre. You are in for a treat, with one of the best coffees, and latte art around. The kick - the mobile reception here is really poor (hey, it’s a good thing sometimes!). Rest assured, no one can disturb your escapism. More details here! Photos by: Candice Cai & Cafehoppingsg 6. For Fantastic Dessert & Old-School Ambience: Carpenter & Cook With desserts that are not too-perfect-to-eat but just perfectly delightful, Carpenter & Cook manages to transport you to the 50s in an unpretentious, cosy way. The old benches and their authentic cutlery creates a lovely ambience for a peaceful afternoon. Don’t miss out on their Passionfruit Meringue Tart- a perfect balance of sweet and tart. Photos by: Rachel Xie & Yvonne Y 7. For The Intentional Brunch Out: The Book Cafe The Book Cafe isn’t exactly easily accessible, but its extensive brunch menu, and its consistency in food quality are the drawing factors for its regulars. A veteran in the cafe industry, it has definitely lived up to the expectations of its customers with its hearty, satisfying dishes. If you are a beginner in cafes, The Book Cafe should be your first stop. FYI, it’s also one of the few places Burpple co-founder Elisha, loves to work from. Photos by: Poh Peng Ric Wang & Elisha Ong 8. For a Darned Good Cafe in the East: Penny University The warm, earnest attitude at Penny U is something you pick up on quickly once stepping into this homey space. These guys don’t believe in mass production, and have a small, rotating selection of desserts from artisanal bakers around Singapore. Inspired by the cafes in London, Penny U spearheaded the cafe culture in the East, and is already highly regarded by cafe lovers- Easties and Westies alike. Read here! Photos by: Zhan Hao Peh & Shurong Lo 9. For A Hearty Breakfast & Sweet Waffles: Department of Caffeine This new-ish cafe in Duxton has some of the best cafe food around, with their satisfying breakfast platter, pulled pork sandwich, and the all-time Burppler favourite- D.O.C banana rum waffles with vanilla bean ice cream. The clean, industrial look with a warm, welcoming feel makes you wanna spend the whole day here. Photos by: Gavin Chan & Alain Foodology 10. For the Best Coffee Cookies, and Cakes: Commune Cafe This is probably the fifth time cafehoppingsg is raving about Commune cafe, probably because they simply deserve the praise for their wonderfully crafted cakes, cookies and coffee. With extremely affordable prices, you should just try everything on display, and don’t miss out on their Caramel Latte. Pop by for a break if you’re at Millenia Walk! Photos by: Lina Yong & Cafehoppingsg 11. For A Chilled-out Weekend: Loysel’s Toy Loysel’s Toy by Papa Palheta is one of those places you never would expect to find in a warehouse at Kampong Bugis, but it’s a lovely place for breakfast, brunch or tea. With excellent coffee and a simple but wholesome menu, Loysel’s is just an awesome place to chill. More details here. Photos by: Andy Fong & Geraldine Tay 12. For An Artsy Ambience: Cups N Canvas The idea of combining an art class centre and a cafe, is ingenious. This is how Cups N Canvas has set itself apart from the hundreds of other cafes. If you think arts is the only thing they specialize in, you’d be pleasantly surprised with their delicious Blanc Bacon pasta, and fragrant Cafe Latte. Cups N Canvas seems to have it all. You can literally smell art in this cafe. Get the full scoop here! Photos by: Nerissa Ng 13. For Buttermilk Waffles & Gorgeous Latte Art: Stranger’s Reunion We have to say that Strangers’ Reunion simply does the best waffles in Singapore. Don’t let that distract you from the amazing cup of coffee you’re bound to get here, seeing it comes from our National Barista Champion, Ryan Tan. You won’t be disappointed. See what Cafehoppingsg has to say! * Strangers’ has recently renovated, go check out their new menu and bigger space! Photos by: Cafehoppingsg & Gninethree 14. For Chocolate Heaven: Laurent’s Cafe and Chocolate Bar This is a chocolate lover’s heaven- a cosy and intimate cafe in Robertson Quay that serves to-die-for chocolate treats. From their famed soufflé, to their tarts, hand-made ice cream and cakes, you’re sure to find something that will satisfy. Although the soufflé needs a baking time of 15- 30 minutes, remember that good things are always worth the wait. Photos by: Veelynn Chew 15. For Green Grass and Fresh Air: Riders Cafe Although slightly pricier than a usual cafe, it’s easy to understand why. It’s always a privilege to be able to spend your Saturday morning watching horses in a vast green expanse, while digging into a refreshing bowl of bircher museli and fresh berries. Coming to Riders is always a nice treat after a week of hardwork. *Riders was closed in the month of July, and is reopening in August, yay! Photos by: C L & Nerissa Ng 16. For the Best Gourmet Cakes in Singapore: Patisserie G With each cake like an artpiece, it takes a Burppler about 20 shots before willing to dig in. Each mouthful tastes like heaven, and every single detail is meticulously taken care of, contributing to the burst of sensations on the tongue. Don’t miss their playfully named G-Spot chocolate cake, or the awesome-sounding Triomphe caramel cake. Read more here! * Tip: If you specially request for the rare 3D latte art from the head barista, you might just be lucky enough to get it ;) Photos by: Gavin Chan & Cafehoppingsg 17. For A Retro Getaway: Orange Thimble Located in the retro-hip Tiong Bahru, Orange Thimble is a true gem, with amazing interior and delightful snacks. With a story behind its founding, you’d be glad to discover some footprints of the past in Tiong Bahru. This is the place to enjoy some teatime snacks, and awesome ice-blended coffee on a hot day in a quaint neighborhood. More here! Photos by: Shurong Lo & Ivan Kuek 18. For a Quiet Hideout: Oriole Coffee Roasters You’ll almost always get a perfect cup of coffee at Oriole’s. Just off the Keong Saik stretch, this hidden gem is a nice, quiet hideout perfect for some studying, reading, relaxing or catching up with a good friend. Photos by: Nerissa Ng & Isaac Timothy T 19. For a Lively Hangout: Dutch Colony Coffee Co. Serving authentically delicious coffee, Dutch Colony is a true hidden dragon in the mass of specialty stalls in the modern wet market, PasarBella. After a day of shopping for groceries, and browsing through tons of fresh food, grab a coveted seat amidst the crowd, and unwind in this indie setup. Photos by: Uncle Oonteng & Raymond Tan 20. For The Cafe Antagonists: 49 Seats For those of you who have never quite believed in the “fluffy” cafes, you can have exactly what you want in 49 Seats - pure good “Western” food. Their Chicken Chop with Black Pepper Sauce is one dish that can never go wrong, along with their famed Tom Yam Seafood Pasta. Read more here! Photos by: Rachel Pek & Dixon Chan

Hi. I would like to seek some recommendations here for halal food. Cafe style or buffet style both fine. This is because my department regularly organise team lunch/dinner and we are running out of great halal food ideas for our muslim colleagues.Pax size between 4 to 6. Appreciate all suggestions/ideas. If do a quick search google there's too much options and mostly paid ads. Would prefer genuine recommendations. I'll start here with three I personally feel is quite good Landmark Buffet http://www.landmark.com.sg/ T-Bob Corner https://www.tbobscorner.com/ The Dim Sum Place http://www.thedimsumplace.sg/ Thank you everyone for your contributions in advance

SFA Considering Allowing Insects For Human Consumption In S’pore, Now Seeking Public Feedback https://www.straitstimes.com/singapore/consumption-of-insects-like-crickets-beetles-may-soon-be-approved-in-spore-sfa#:~:text=Singaporeans may soon be able,consumption and as livestock feed. No image because I can't bring myself to save the picture and upload here. 🤮 Those who’d like to contribute may email SFA at [email protected] or [email protected]. The deadline for submissions is 4 Dec at 6pm.

https://www.channelnewsasia.com/news/asia/thailand-insect-farming-food-protein-source-11786032 I assure u. If it comes to this stage, i may be going vegetarian. Came across lots of these at Golden Mile Complex Supermarket on Level 2. Will usually detour. The large quantities of these can makes me nauseous. To actually eat them, i pass...out. Any bravehearts tried? On one hand i dun want to know, on the other hand i am curious. Haiz Safe ride Cheers

Just saw Netflix abt this guy using only wood fire to cook…Really anal abt his cooking😅… https://en.m.wikipedia.org/wiki/Asador_Etxebarri His ex- disciple restaurant in Sydney, Australia .. equally anal 😅 https://www.smh.com.au/goodfood/sydney-eating-out/restaurant-of-the-year-review-firedoor-20221117-h27xtb.html Singapore also have.. but dunno if it’s half fxxk or not.. https://www.asadorsingapore.com/

New BudgetMealGoWhere portal to help residents find cheaper meals in HDB coffee shops A new website to help residents find cheaper meals in the neighbourhood was launched by HDB and GovTech on May 19 Named BudgetMealGoWhere, about 40 participating coffee shops are listed for a start Coffee shops and the available budget meal options will start with those located within 2km of the postal code entered HDB said that budget meals will progressively be offered at all 374 HDB rental coffee shops by 2026 Patrons and stall owners interviewed generally welcomed the new initiative and made some suggestions on what they would like to see SINGAPORE — A new portal has been launched to help consumers easily locate Housing and Development Board (HDB) coffee shops offering budget meals. HDB and the Government Technology Agency (GovTech) said in a joint statement on Friday (May 19) that the new “BudgetMealGoWhere” website will allow the public to search for HDB coffee shops offering budget meals near their location and view the budget meals and drinks available at these places. This can be done by entering a postal code in the website’s search box. A list of the coffee shops and the available budget meal options will appear, starting with those located within 2km of the postal code. The portal will also be accessible through the LifeSG mobile application and website. Budget meal options refer to lunch or dinner meals that are priced affordably compared to the average price of meals sold at nearby eating establishments. These budget meals must be full meals, and not side dishes, snacks, children's meal or half-portion meals. Ms Sim Ann, Senior Minister of State for National Development, announced in Parliament in March that all coffee shops leased from HDB have to offer budget meal options upon their tenancy renewal starting May. As a start, all older coffee shops leased from HDB that are due for renewal will need to provide four budget meals and two budget drinks across two or more different stalls as a condition of their tenancy renewal. Two of the budget meals must be rice-based and one must be halal. These coffee shops must also offer at least two budget drinks, which are black coffee (kopi-o) and black tea (teh-o). "The budget meal and drink prices will be benchmarked against economically priced food-and-beverage offerings in nearby neighbourhood coffee shops," Ms Sim said at the time. Ms Sim Ann, Senior Minister of State for National Development, announced in Parliament in March that all coffee shops leased from HDB have to offer budget meal options upon their tenancy renewal starting May. As a start, all older coffee shops leased from HDB that are due for renewal will need to provide four budget meals and two budget drinks across two or more different stalls as a condition of their tenancy renewal. Two of the budget meals must be rice-based and one must be halal. These coffee shops must also offer at least two budget drinks, which are black coffee (kopi-o) and black tea (teh-o). "The budget meal and drink prices will be benchmarked against economically priced food-and-beverage offerings in nearby neighbourhood coffee shops," Ms Sim said at the time. There are a total of 776 coffee shops in Singapore, of which 374 are under HDB and 402 are privately owned. On the new BudgetMealGoWhere website, about 40 coffee shops are listed, with more being progressively added. “HDB will work with GovTech to continually improve the website’s functionality and listing to make it more useful for Singaporeans, and members of the public can also provide feedback on the budget meals,” the two agencies said. To help customers in identifying budget meals more easily, participating stalls will display the budget meal decal stickers on their food display signage, indicating the budget meals on offer. HDB has completed 37 new coffee shops in the last five years as part of efforts to ensure that residents have access to affordable cooked food, the two agencies added. "Another 34 coffee shops are slated for completion in the next five years, to meet the needs of residents." WHAT PATRONS, FOOD SELLERS SAY Commenting on the new initiative, customers and food stall owners who spoke to TODAY generally welcomed it and suggested how it can be improved. TODAY visited three coffee shops, all of which were among the 40 participating coffee shops listed on the website. Most patrons could see themselves using the site, but some mentioned how it might present problems for older users. Madam Sissi Lin, a scientist who did not want to reveal her age, said: “I think it’s quite comprehensive. I’m just concerned because I believe there will be some older people who might want to use it. Maybe the font size of the text can be bigger (for those who find it hard to reading small print).” One suggested that photographs can accompany the meals being listed. Mr Jason Lim, a 22-year-old engineer, said: “It would be nice if there are pictures of the food or reviews. Maybe it’s cheap but the portion is small. If there are pictures or reviews, people will know.” Madam Noradila Affandi, 37, who works in the digital security field, suggested having pictures of the coffee shops for people to recognise them easily. Civil servant Benjamin Tan, 31, said: “They show some coffee shops that are way too far. There are a few coffee shops in Clementi but they are probably not listed yet." Stall owners generally believed that the new website will help to bring in more customers. Mr Kelvin Lee, 26, who runs an economical rice stall at a coffee shop in Bukit Batok, said that he had seen about 30 more customers than usual who have bought the budget meal, which is a rice with meat and two kinds of vegetables at S$3. The BudgetMealGoWhere website is at https://www.gowhere.gov.sg/budgetmeal/. https://www.gowhere.gov.sg/budgetmeal/ https://www.todayonline.com/singapore/new-budgetmealgowhere-portal-help-residents-find-cheaper-meals-hdb-coffee-shops-2175151 only 40 coffee shops are on BudgetMealGoWhere at present. hopefully more will come on for this initiative to gain traction and awareness.

‘We couldn’t wait for help’: Parents who created jobs for their special needs children SINGAPORE - When Mr Henry Teong set up 168 Neopolitan Style Pizza at Taman Jurong Food Centre with his wife Mylene in February, their goal was not to rake in huge profits. Instead, they wanted to create a future job for their 16-year-old son Jonas, who has autism. Today, Jonas helps out with food tasting at the stall. Mr Teong, 55, holds a day job selling chemical raw materials under his own firm. He told The Straits Times: “This stall was opened in the hope that we lead by example to help children with special needs. We hope that Jonas will have a future as he grows up and becomes more capable.” Over the years, a number of parents have set up businesses for their special needs children, even though they have no prior experience in the chosen sector. At the same time, they hope to extend employment opportunities to others in the special needs community. This is because people with disabilities (PWDs), who leave the safe confines of special education schools when they turn 18, have limited options such as sheltered workshops and day activity centres, or are even kept at home. This situation – which can be isolating for them and their caregivers – is described as the “post-18 cliff”. One such caregiver is Madam Faraliza Zainal, who operated a class for special needs students out of a small storeroom in Sultan Mosque in 2011. Never in her wildest dreams did she imagine it would become an education hub with more than 360 students today. The former regional training manager had only wanted to let her son Mohd Ashraf Mohd Ali have an easier time accessing religious lessons, after he was labelled “gila” (“crazy” in Malay) by some of his madrasah, or religious school, classmates. Now 23, he has autism and tuberous sclerosis, which triggers epilepsy attacks. My Inspiring Journey Hub, or “MIJ Hub”, offers an academic curriculum, and vocational and daily living skills training for students with learning differences who are aged two to 30 years. It has three outlets in Singapore, and a new one in Kuala Lumpur. It even branched out into the food and beverage and retail sectors through Ashraf’s Cafe and INSPO – platforms that were created as a training ground for its graduates to enhance their vocational skills through paid employment. It also runs a food stall at Methodist Girls’ School. Madam Faraliza, 52, said: ”My students have moderate-to-high special needs and cannot get any job from open employment after they leave their special education school. Rather than wait for someone to knock on our door, we have to keep coming up with projects and opportunities to engage them.” One project is The Takeout Campaign, where Ashraf, his peers and a team of volunteers prepare and deliver meals every weekend to 36 low-income families with special needs children during Ramadan. As for Mr Khong Yoon Kay and Mrs Jeanne Seah-Khong, both 67, they set up Joan Bowen Cafe more than a decade ago so that their daughter Joan, now 33, could be socially engaged. They do not think that Joan, who has intellectual disabilities, can eventually take over the business. Said Mr Khong: “Food and beverage (F&B) trends and customers’ preferences keep evolving. A special needs person won’t be able to follow and adapt to the changes quickly.” It can also be hard to sustain the business or recruit more PWDs, as they need more supervision, he added. “There is already a shortage of manpower in the F&B sector, not to mention those who would have the heart to guide them.” The cafe is now staffed by the couple, Joan, and a special needs chef. In the early years, they hired more than 20 staff with special needs. Mrs Seah-Khong said: ”The challenge also comes from some parents who dictate what they want their special needs children to do when they work with us, or how much they should earn.” Statistics show that among residents with disabilities aged between 15 and 64, an average of 31.4 per cent were employed in 2021 and 2022. Singapore aims to have 40 per cent of working-age PWDs employed by 2030. Under the Enabling Masterplan 2030, there will be more community support services, as well as training and employment opportunities nearer to where PWDs live. The Enabling Services Hub will be launched in Tampines West Community Club by mid-2023, offering social inclusion activities and continual education for PWDs, as well as drop-in respite care to support caregivers. The first Enabling Business Hub will also be launched in Jurong West later in 2023 to provide job support for PWDs. The Enabling Academy by SG Enable is developing the Enabling Skills Framework to help PWDs chart their lifelong learning journey, and will recommend skills and courses to enhance their opportunities for participation in social and community life, as well as in employment. It will also ensure more accessible training programmes to upskill PWDs. The academy offers the Temasek Trust-CDC Lifelong Learning Enabling Fund, and administers scholarships by Google, Meta and VMware. It also seeks to broaden partnerships with continuing education and training centres and institutes of higher learning, among others. Crunchy Teeth, a bakery founded in 2019 by four mothers of children with autism, also hopes to collaborate with tertiary education institutions to explore methods such as virtual reality solutions to ease autistic individuals into the real working environment. Besides F&B, it hopes to train its interns, who are autistic adults aged 18 years and above, in areas such as horticulture and packing. Co-founder Tan Yen Peng, 46, said: “With extra patience and proper coaching, our autistic community does have the ability to fulfil its job responsibilities and produce quality work. “By having more open channels to speak up for our silent autistic community, we can open up the minds of potential employers, and, in turn, increase the chances of gaining employment opportunities for our autistic workforce.” https://www.straitstimes.com/singapore/we-couldn-t-wait-for-help-parents-who-created-jobs-for-their-special-needs-children heartwarming. support

Closing the old thread and moving into the the next phase of covid, with the new measures and open to allow 10 people to makan together, we are going see more dishes on the table now