RØMP Magazine: Mar/Apr 2014

your definitive edutainment source

RĂ˜MP

mar/apr 2014 issue #14 nourish

ISSUE 13 NOURISH / contents

SLOUCH 10 EVENTS LISTING 12 WE ARE WRITING A COOKBOOK 16 SINGAPORE EATING 22 SUNDAY PANCAKE PARTY 24 LOVE LIFE SLOW LIFE 26 WHO IS: SHARDA HARRISON 28 SAVOUR 2014 31 2014 WORLD GOURMET SUMMIT

AUDIOPHILE 34 ALBUM REVIEWS

STYLE JOURNAL 36 FEMME GROOMING 38 HOMME GROOMING 40 SCENT

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SAVOUR 42 SOUL FOOD

PERSPECTIVE 48 THE INDIE MOVEMENT 50 SONY WORLD PHOTOGRAPHY AWARDS 2014: SINGAPORE FINALISTS 54 SOLO PARKING

GLOBE TROTTER 57 BARCELONA: THE UNTOLD STORY 62 TRAVELLING OFF A BEATEN PATH

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81 Tanjong Pagar Singapore 088502 Daily Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 10:00pm

Reservation Hotline: 6222 6626

editor’s note Nourish: to sustain with what is necessary for life, health and growth; to strengthen and build up. It is a word that describes well what food is, for both our bodies and souls. Often are the best conversations and gatherings found in the company of food. When the going gets tough, some chocolate or wine can give the boost needed.

However, the obsession with appearances and proliferation of media has warped the concept of food, turning something meant to be wholesome into an element of struggle in weight management. The convenience of fastfood and chemically-enhanced food only worsens the struggle.

Thankfully, there are folks like Denise and Elodie who understand the weight of influence food can have on our moods and life – so much so that they’re creating recipes for a cookbook on it (pg.12). We’ve also invited Grace Heng to speak about her dream to spread the concept of wholesome eating (pg.16), along with a D-I-Y recipe to show just how easy it can be done at home. Not to say the #sundaypancakeparty girls (pg.22), a group of strangers who were brought together through the love of happy nourishment in the form of pancakes.

Of course, it is impossible to miss out the two main culinary extravaganzas hitting our shores in celebrating glorious food – SAVOUR 2014 (pg.28) and 2014 World Gourmet Summit (pg.31). Get cosy with some of the international and local chefs behind the gastronomy before you savour their creations.

Food plays an unparalleled role in nourishing us, both physically and mentally. It is a celebration of life, so make it a wholesome journey with yourself and your loved ones.

xiangyun

Signing off,

Editorial editor

xiangyun lim xiangyun@agapepublishing.sg writer

grace heng senior contributor

joey murray contributors

mcken wong | esther tan | aisya hisham | wenhui gan

Art Direction graphic designer

xiaoxi teo sheausee@agapepublishing.sg

Publisher & Sales Director ON THE COVER Elodie & Denise

calvin lai calvin@agapepublishing.sg

RØMP magazine is published bi-monthly by Agape Publishing Pte Ltd. Copyright is held by the publisher. All rights reserved. Opinions expressed or implied are not necessarily those of the editor and publisher. Reproduction in whole or part without permission is prohibited, or else.

Printed by Image Printers Pte Ltd MICA (P) 083/11/2013

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ISSUE 13 RISE UP / choices

spr in g 2 0 1 4

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ISSUE 13 RISE UP / choices

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ISSUE 13 NOURISH / slouch

Singapore Rock Festival Be ready for a satisfying night of hard and heavy music at Singapore’s Rock Festival with an electrifying roundup of must-sees including Rob Zombie, Alterbridge and Korn.

When: 5 – 6 March 2014 Where: Fort Canning Park Price: $128 (1 night) to $216 (2 nights)

SINGAPORE DESIGN WEEK

events listing

The Singapore Design Week will feature a collection of local and international design activities including exhibitions, workshops, international design trade shows, conferences and showcases. From exhibitions, workshops and talks to trails and films, there will be something for everyone, whether you are looking for creative collaboration, knowledge exchange, or to get inspired.

When: 10 – 16 March Where: Various venues

SAVOUR 2014 A gastronomic adventure awaits foodies at this 4-day festival where Michelin star and award-winning fare will offer over 50 signature dishes, along with a gourmet market, celebrity chef masterclasses, a hands-on cooking studio and wine workshops. All workshops, tastings and demonstrations are conducted by renowned experts and are complimentary on a first-come first-served basis, so better be fast!

When: 6-9 March Where: The Promontory @ Marina Bay Ticket Prices: $55-$65, all tickets come with $20 SAVOUR

MOSAIC MUSIC FESTIVAL Marking its 10th and final music event, MOSAIC Music Festival 2014 brings together a wide-ranging mix of music genres from jazz, soul, pop, electronic, and rock from both internationally acclaimed acts and up-andcoming artists. Acts such as Ólafur Arnalds are already sold out, so hurry and book your tickets!

When: 7 -16 March 2014 Where: Various venues at Esplanade Price: Free - $30

The House of Bernada Alba Brought to you by Singaporean theatre company W!LD RICE, The House of Bernada Alba is a European theatre masterpiece adapted to the Peranakan community in Singapore. Fraught with emotional and tension, this play tells a story of a Peranakan matriarchal family where five daughters are cut off from the world by their recently widowed and tyrannical mother. The arrival of a seductive suitor sparks off the bitter rivalry and repressed sexuality within this oppressed household.

When: 12-29 Mar 2014 Where: Drama Centre Theatre – Black Box

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Ah Boys To Men: The Musical Fans of the Singaporean comedy film, Ah Boys To Men, are in for a treat with the musical adaption.

Cast members from the movie Tosh Zhang, Wang Wei Liang, Maxi Lim and Noah Yap will be reprising their roles in this narrative of a local recruit, whilst Benjamin Kheng from The Sam Willows will be joining the musical along with celebrity cast Chua En Lai and Patricia Mok. Fall in!

World Gourmet Summit Fine dine and wine is taken one step further at this annual gastronomic extravaganza on our island.

One can expect vintner dinners – even gourmet golf experiences – in this series of dazzling gourmet spectacular. With a standing of “one of the six best gourmet events in the world” by Sydney Morning Gerald, this is definitely an epicurean platform gourmands must check out.

When: 18 – 27 April 2014 Where: Resorts World Sentosa Theatres Ticket Prices: $98, $78, $48, $38 and $128

When: 26 March – 5 April 2014 Where: Various venues

Dinosaurs: Dawn to Extinction

The Arts House 10th Anniversary In celebration of its 10th anniversary next month, The Arts House will be hosting a collection of events that promises to engage and interact with the public in varied ways. Expect a broad showcase of performing arts, film screenings, talks, seminars and a free outdoor concert. One of the highlights is an immersive visual and performance installation show where the spaces of The Arts House will be reinvented into a convincing trio of a dance club, a five-star boutique hotel and a bookstore. Catch the next page of The Arts House’s transformation!

The largest dinosaur exhibition in Southeast Asia roars to our shores! Dinosaurs: Dawn to Extinction brings together an intricate collection of world-renowned exhibitions from around the world – the American Museum of Natural History, San Juan National Science Museum, SCI! Expo at Monash University and artist Peter Trusler. Expect dinosaur skeletons, paleoreconstruction artworks, various activities for all ages, and an accompanying free mobile application for your journey beyond the ice age.

When: Till 27 July 2014 Where: ArtScience Museum Ticket Prices: $18 (Adults), $16 (Senior Citizen), $11 (Child)

When: 26 March – 6 April 2014 Where: The Arts House Price: free except for two tickets shows at $10 each.

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we are writing a cookbook text by xiangyun lim

One is a food photographer, stylist and mother, while the other is a pastry cook, yoga addict and freelance food writer. A love for heartfelt food and Instagram brought these two strangers, Elodie and Denise together to a friendship fed by endless cups of coffee, teas and cakes. This friendship has now blossomed into co-authorship of a simple recipe collection that speaks of moods and tastes.

RĂ˜MP speaks to these two fast friends about friendship, food and the sharing of both.

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elodie denise

Tell me about the cookbook. How did the idea come about?

Elodie: I spend most of my days thinking about food and cooking with so my husband Steve one day suggested that I write a cookbook. Given that my cooking is very much influenced by my moods and emotions, the concept of the book came naturally. Denise has a very similar approach to food so it felt just right to develop the cookbook together.

Denise: We both love to write and photograph food so it was only natural for us to put our heads and hearts together to share our passion.

What are some of the inspiration in writing the cookbook?

Our family, childhood memories, travels and people we meet.

What role do each of you play in this process?

It’s a labour of love we both share equally. The recipes and stories are developed at home separately but always with the other one in mind, while the photographs are taken together on our days off.

How is working with each other like? Any food fights so far?

We’ve found it easy and really enriching to work with each other. The fact that we’ve got different cultural backgrounds has brought us a lot and made the process very interesting.

Food fights so far? Maybe for the last piece of cake?

Has your perception of food changed in writing the book?

Absolutely. We are more intune with our moods and emotions, the way we eat and the way the world eats.

What would your last meal consist of?

Elodie: Dark chocolate fondant, broccoli, avocado and cheese (preferably a strong one!).

Denise: Vegan gluten-free pancakes with fresh berries and cashew butter, and a good bottle of red wine with dark chocolate.

Describe food in three words.

Elodie: Bliss, life, wholesome.

Denise: Honest, pure and delightful.

Check out their Facbook page for more information on We Are Writing A Cookbook.

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RECIPE

A sp ontane ously to p p ed fl a tb rea d This is a spontaneous recipe using ingredients with Mediterranean influences. Feel free to add more toppings, other ingredients, different herbs.

Anything you have in hands or you feel like eating.

Be spontaneous!

1 long aubergine, washed 4 to 5 tbsp hummus (to taste) 1 flatbread 4 tbs Greek style yogurt, strained 1 handful fresh coriander leaves, finely chopped Salt & pepper 2 tbs fresh pomegranate seeds

Place the whole aubergine on a gas burner under medium heat. Leave to char for 15 to 20 minutes, turning occasionally. The skin will blackened and burn. This is fine. Carefully take off the heat with thongs once it has completely softened. Transfer on a chopping board, cut lengthwise and leave to cool.

Once cool, scoop out the flesh and leave to drain in a colander for about 20 minutes.

Meanwhile, spread the hummus over the flatbread.

Mix the strained yogurt with the chopped coriander, salt & pepper and scatter dollops of the mix on top of the hummus.

Tear the smoked aubergine flesh and disperse it over the bread. Topped with fresh pomegranate seeds. Cut as you like. Share between many.

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“One weary evening, I found a few blueberries left in the fridge and a bunch of delicate thyme just passed it’s peak. There was a small piece of vanilla cake from tea time. I put the saucepan on low heat, threw the berries on and simmered them with the fragrant herb, a handful of brown sugar and some Bourbon vanilla bean dad had brought back from Jakarta…..Somehow, we are only “allowed” to be spontaneous during vacation or when we are off the clock. Even so there are trips planned to be a planned spontaneity, is that considered as evolutionary?...”

singapore eating text by grace heng

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Singapore is a land of the most amazing tasting morsel at wallet friendly prices. Nothing bonds people in

Singapore more than a good boisterous debate on where the best chicken rice is, or who makes the best meepok.

However, the food landscape in Singapore is changing. To meet high rental rates, F&B outlets are churning out portions that are large. More often than not, they also use unhealthy amounts of three addictive substances: salt, sugar and unhealthy fat.

Aside from freshly prepared food that have turn into monster creations saddled with MSG, salt, fat and sugar, there are all the “food” that comes in boxes these days and labels longer than Finnegan’s Wake., filled with sci-fi movie-esque names like: Aspartame, Sodium Benzoate, Butylated Hydroxyanisole and Sodium Nitrates.

When I was in secondary school, my teacher told me never to eat the chemicals in the science lab. Why then are we consuming them in food, and even feeding them to our children?

Add the fact that many of the prepackaged food are nutritionally deficient – leading to growing food cravings – to the easy availability of food that is high in salt, fat and sugar, and we may see a nation that is eating more than ever, but growing sicker by the minute.

As a world, we are spending billions of dollars churning out processed food and thereafter spending more billions of dollars to treat health problems, in part a result of consuming aforementioned processed food. In the US alone, spending on weight loss products is slated to reach $134 billion in 2014. Here in Singapore, our healthcare costs are set to increase to US$12.6 billion by 2015 with preventable diseases such as heart disease and diabetes ranked within the top 10 causes of death by Ministry of Health.

Billions of dollars spent putting a band aid on a symptom rather than solving the core problem. We are talking about taxpayers money spent on “solving” problems that can be reduced, if not prevented – such as obesity and diabetes – instead of education, housing, welfare, and etc.

I have a dream.

I want money that is unnecessarily spent on the diet industry and preventable diseases to move back to where it’s really needed. I want my fellow citizens (and the world!) to be filled with health and happiness.

I want a country where adults have time to picnic in the sun and young children grow up on a diet of proper nutrition. I want young girls to never have to pinch their tummy rolls in the mirror then inhale a bucket of fried chicken and ice cream in order to soothe their pain and hatred. I want little girls to grow up spreading the message of health and beauty to their daughters, not the warped subliminal messages that so many generations of women before them grew up with.

I want to stop body-bashing and unhealthy obsessions with body sizes. If anything, I would like us to be obsessed with health and loving those around us.

I want to preserve the culture and heritage of the food we have in this country. I love this country and the people in it. And I want to meet everyone, hear their stories, learn from them, watch what they cook and share a meal together.

I want life to be filled with food that is real, that has the power to inspire, to bond and to heal. Food that is nourishing and not just nutritional - that is, as good for your wellbeing as it is for your body - food that makes you feel good like nothing else can, with the taste, textures and smells. As something so fundamental to living, good nourishment and heartwarming food can heal our souls.

The basics are simple: eat more real food - food that is as natural and as minimally processed as possible drink more water and get in some form of movement every day.

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I believe that we can make a difference through every way – including the way we eat. If we choose the most nutritious offerings at every meal, loading up on the fibre, the protein, the needed carbs and saying no to quick boxed meals filled with disastrous chemicals, we are contributing towards an environment where young children can grow up healthily, where hawkers can go back to the days of old and lessen their MSG and oil usage without fear that people will no longer patronise their stall. Money spent on preventable diseases like diabetes can then be channelled into providing education, housing and clean water for those who need them.

We all have the power to change the world. One can dream, and this is my dream. Will you join me?

Grace is a junk food eater turned real food enthusiast. Deeply passionate about nutrition and young girls with body image issues, she blogs at http://vegsmoothiebunny.blogspot.sg and hopes to be a friend to girls struggling to find their worth in a society filled with airbrushed images of skinny models. Of course, she indulges in the occasional cupcake.

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However, where does one start with the endless maze of information that all claim to be the “right” one?

Is organic or vegan better? Or both? Should I do LCHF (Low Carb High Fat) The ketogenic diet? HELP!

to start, here are the top 5 mistakes to avoid:

1/ Following a diet It happens to many. We are on fire on the first day, but on the next, we accidentally pop in something “naughty”.

Everything then spirals from there - since we’ve already eaten one little cookie, why not 10? Why not start tomorrow?

The mind games that a diet plays on you can be more damaging that the actual calorie count. When you are on a diet, you fail to see food as it is - whole, real, natural and bursting with nourishing vitamins and minerals.

Instead, food can become a game of what’s allowed, and what’s not – and a game of guilt. Remember, health isn’t a 21-day detox. It’s the joy found in being able to freely choose from the best nature has to offer at each and every meal.

2/ Seeing health as a numbers game So... you want to embark on a diet so you can reach your goal weight? Want to look like Miranda Kerr?

Decided that 1200 calories a day and extreme exercise will get you there? NO. When your health is centred around only weight loss, you are setting yourself up for failure and negative feelings. Weight loss and/or gain, is a by product of health. Indulging in healthy and wholesome food can get you to the right weight and the right health.

3/ Finding health in a box Shop the aisles of the supermarket where everything is fresh and has no ingredient labels. Your plate at every meal should, ideally, be a good proportion of produce such as fruit and vegetables, meat or protein sources, and wholegrains or starchy root vegetables. No boxed food with the words “organic”, “sugar-free”, or “vegan” should form the basis of your daily diet. Leave those treats for special occasions.

4/ Listening to everyone’s advice but not your own body You are the king of your body. Only you know exactly how it feels after a large meal of char kway teow or chicken rice. Only you know if a kale-banana smoothie or natural peanut butter makes you feel good. Each individual is different, and at different points of their nutrition journey. Take ownership of your health and diet, and eat food that fuels you. One can listen to advice with an open mind but not follow blindly. If an exercise plan says you have to wake up at 5:30am everyday to run when you work a 15-hour job, it may cause you more harm than good. Learn to walk the fine line between committing to health and being too obsessive with it.

5/ Not cooking your own meals Meals made from scratch allow you to know exactly how much salt and oil went into it. Hawker food is great and cheap but can be full of unnecessary oil and MSG. Salads can come full of hidden fat and salt in sauces and toppings. Of course, time is a big factor - so why not strike your own balance? Whenever possible, cook your own meals and indulge in the creativity of some of the finest chefs or the comfort of hawker food in moderation. Most importantly, know what you are putting into your own mouth, and savour it for what it is.

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RECIPE

Real Food S u b s ti tu te Home mad e Chick en Nu g g ets For the coating 1/4 cup raw wheatgerm 1/4 cup brown flaxseed meal 1/4 cup oat bran 1/4 cup almond meal Spices to taste e.g. a dash of garlic powder, salt, black pepper, crushed red pepper flakes

Nugget Fillings 1/2 onion roughly chopped 250 gm chicken thigh/ breast 1 cup low sodium chicken broth or water mixed with an egg 1 tablespoon oil

*preheat oven to 200 degrees Either slice the chicken thigh into chunks or pulse it through the food processor to make mince. Marinate the chicken with black pepper (optional). Add a tablespoon of oil in to a pan.

SautĂŠ onions till translucent.

Pulse onions through the food processor till fine. Mix the onions and chicken meat together. Manipulate the chicken mince into a ball/ nugget shape. Dip it into the broth/egg solution and coat it with the dry mixture. Lay on parchment lined baking tray and place in the oven at 180 degrees.

Bake in oven for 10-15 min or till golden brown.

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Who are they?

gingergirl, 15

Ng Jiajia, 22

Woo Wai Yee, 18

Lirong Sun, 24

Sihan Wong, 19

Grace Chan, 22

@tumblinbumblincrumblincookie

@lirongs

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@ngjiajia

@serrhannie

@eeyiaw

@honeyydrizzle

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Sunday Pancake Party A love for food and making food brought these six girls who were initial strangers together. This friendship is now chronicled through #sundaypancakeparty, as weekly themes showcase their pancake-making skills shared through Instagram with each other and the rest of the community.

“

Making a good meal for yourself in the morning is a very therapeutic and healing thing. It’s a very personal experience – it’s a way of loving yourself. Nourishment is a thing everyone needs for self-sustainment, and pancakes are very, very good nourishment – it’s an excuse to eat chocolate in the morning.

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#lovelifeslowlife A new concept by Flea & Tree about slowing down and enjoying a lifestyle of health and sustainability.

We thank you for the very pleasant day of great company, conversation and food.

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who is: sharda harrison text by xiangyun lim

She may be the daughter of the former head of our very own Singapore Zoo, but Sharda Harrison has free reign in her passion and choice of career in theatre performance.

Although the nature of her work is to not be herself, Sharda in real life is genuine and proudly true to her own heart and calling. Perhaps that is the secret to getting right into the characters she plays – the ability to delve into the heart of emotions and human motivations with no desire to hide or veil them. i enjoyed many incredible moments growing up almost entirely at the zoo , meeting animals and

learning about the environment. My father, without the title of ex-zoo chief, is a very down to earth and real type of human being. We are very close friends.

however , I am exactly like you. We all have our fears or desires, the ability to feel, and have probably have fallen in love once or twice. I am no different from anyone else. I’m a girl chasing her dreams. i’ve professed myself to be a “movement artist” before, but I might have just coined myself that term without really researching to investigate if it is a professional legitimate term. with my base and foundation in acting being quite grounded and comfortable, I ventured to

explore physical theatre, solely concentrating on Kalaripayattu (which is a martial arts from Kerala) Contact Improvisation (type of movement) and Suzuki Method of Acting (Japan).

from there , I trained under my then mentor, Elizabeth de Roza, and discovered ways of

speaking through and with my body.

a movement artist is someone who is able to speak using her/his body. I still consider

myself a movement artist even when I am tackling works that are not ‘movement based’.

when I performed in “The Crucible” earlier in 2013 with Toy Factory, I approached my

character from both a physical as well as psychological entry point.

sometimes , I don’t use text, but other times, I do incorporate text into my pieces or work. in the house of bernada alba , I play Blanca, who is a servant in the house. She has a few secrets in connection with the master of the house who has passed, and represents the repressed and oppressed working class in society, or the oppressed slaves/ domestic workers.

I chose to audition for this particular play because I enjoy the text. One can almost taste the words on these pages as it rolls off your tongue. The imagery that is planted into the reader’s minds through the metaphorical and poetic magic in the text is brilliant. lorca is a genius . Who would give up a chance to tackle his work!? working professionally in theatre here is like surfing. I got to keep catching the waves or I

tumble down and hit the rocks. Ive got to always keep my head up.

at the same time , I am grateful for receiving many opportunities here and have worked with so many incredible people who are masters of their craft. I am humbled. what inspires me ? Honest and kind people.

Catch Sharda in The House of Bernada Alba from 12-29 March 2014.

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savour 2014

Those who view food as a relentless pursuit can not miss out on SAVOUR, the largest gourmet food festival that brings a mix of Michelin-starred chefs, award-winning restaurants, international food producers all in one uniquely curated experience. The SAVOUR village at The Promontory @ Marina Bay will intersperse restaurants amidst bars, cafes, bakeries and dessert shops, along with a gourmet market that offers fresh seafood, over 100 variants of cheese and fine wines. oxwell & co is your first venture outside of the uk. was there any particular reason why you chose singapore ?

Singapore chose me really. I had been to Singapore a few times before whilst I was helping Gordon Ramsay with the food on Singapore Airlines so was already familiar with it and loved my visits. A friend of a friend (Ben Jones, Owner) had mentioned he was looking to open a restaurant and my friend put us in touch. I had always wanted to do restaurants outside of the UK, so I jumped at the chance and was on a plane only 2 days after talking to Ben on the phone. I’m really pleased I did and now look forward to opening more sites in Singapore and Asia. do you miss being a chef ?

No, I don’t. I think it’s pretty poor that chefs pretend they still cook in kitchens when it’s obvious they don’t or can’t because they have so many. I cooked for about 20 years professionally, 13 of which were for Gordon so that’s enough for me on a day to day basis.

After years as Gordon Ramsay’s right hand man, former head chef of the world renowned Claridges (2 Michelin stars) and winner of UK’s Best Chef, Mark Sargeant has opened 2 successful restaurants on his own and his first ever project outside of UK, Oxwell & Co. here in Singapore.

Food is my life.

Durian is smelly I won’t eat dog!

Singapore’s cuisine is inspirational.

My last dish will be my mum’s lasagna.

sounds like being a restauranteur is working out for you.

Moving into the business side of things has been a real eye opener and I’m loving it. I also cook every day at home for my family without any restrictions and find myself coming up with loads of recipes so that’s great. I’m much happier now. has gordon ramsay patronised your restaurants?

No he hasn’t and he isn’t likely to either. what do you think of the local cuisine ?

I love it. I’m a big fan of Asian flavours and I love going to the hawker stands. I love the fresh juices and of course the famous chicken rice. I love duck too and pork…in fact I love it all.

I think it’s amazing that some have been making the same dish every day for 20 plus years in some cases. That’s complete dedication and perfection. how does it feel to be participating in this festival with all the different cuisines and personalities ?

Fantastic. I love it when a group of like minded and talented people get together. It’s exciting and a chance to exchange information and ideas and have fun. so what can be expected from you in savour ?

It’s my first time and I am very excited to be involved. I’m bringing my restaurant Rocksalt over from the UK alongside Oxwell & Co so it’s going to be a lot of fun and I hope the guest love what we are doing.

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please describe how your cooking brings together the flavours and style of Italian and Japanese cuisine.

As a native Japanese, I spent the early 20 years of my life in Japan before I started to travel and learn under Italian chefs, and it has so far been an exciting 12 years. It is therefore very natural for me to create Italian dishes with a hint of Japanese influence, usually evident from the ingredients I use, because this is an influence from the experience I have had so far in my life.

SAVOUR 2014 will bring together revered chefs

from around the world. How does it feel to be participating in this festival amidst all the different personalities ?

This is my first year participating in Savour 2014, and I am very excited to meet up with the local and overseas chefs lined up for this event. It’s as if I’m travelling all over the world – like what I was doing right before I joined Forlino.

Kentaro Torri infuses the detailed finery of Japanese cuisine into the classical Italian style, bringing to the table a culinary experience that is impeccable in taste and presentation.

what can be expected from you in savour ?

I will be presenting one of my most popular and signature dishes from the Forlino menu: the 5 Cheese Tortellini. Another dish I will also be presenting is one that I’ve created and had very good response for: the Roasted Pig Loin ‘Porchetta’. what are some of your favourite singapore hawker food ?

Bak Kut Teh is definitely my favourite. I love how the different spices and herbs are used to make this very flavourful soup.

Food made me who I am today and brought me to Singapore, one of the most interesting countries I feel chefs can be in, as the place is so accessible in terms of ingredients. The possibilities of the types of cuisine a chef can prepare is endless.

Durian is the only food I don’t like and will never eat!

Singapore’s cuisine is the evidence of the melting pot of cultures in the country. So many different races and nationalities come together to influence the culinary scene in Singapore, and that results in a type of cuisine that is truly unique indeed.

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your culinary career has brought you to awardwinning restaurants around the world. What brought you to Singapore ?

I love travel, and a pack of sharp knives can bring you anywhere.

I came to Singapore after a year away from the kitchen. I had never been to Singapore before then. I figured if I don’t like it I will just go back home. But that was eleven years ago! how has the move impacted your culinary style ?

More in terms of ingredients. Everything is imported so you have to work with that. But it also opens up to amazing ingredients from around the world. what are some of your favourite singapore hawker food ?

Crab beehoon, claypot chicken rice, bak kut teh SAVOUR 2014 will bring together revered chefs

Christopher James Millar has worked in iconic restaurants in London, Melbourne, Sydney and now, at 1-Altitude’s Stellar in Singapore as Executive Chef.

from around the world. How does it feel to be participating in this festival amidst all the different personalities ?

It’s great. Although last year we were so swamped that I was chained to the kitchen most of the time. Hopefully we are more prepared this year so I can meet so more of the chefs. what can be expected from you in SAVOUR? We always like to push the boundaries at Savour and showcase the gastronomic style of Stellar at 1-Altitude. This year we have a few new tricks up our sleeves!

Food is not a temple... we should love it but not take it too seriously.

Durian is yuck!

I won’t eat monkeys brains.

Singapore’s cuisine is a bit like Australian cuisine - the best of all worlds.

My last dish will be roast chicken with rosemary potatoes with the family…the company is always more important than the food.

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2014 World Gourmet Summit

2014 World Gourmet Summit brings to us some of the world’s best masters with their definition of classic fine dining, a culinary art that prizes exquisite service and presentation as highly as its cuisine. This year, the 10-day dining extravaganza celebrates a classical theme that exudes elegance and timelessness.

chef lorenzo cogo Self-described as a chef “in word and deed”, Lorenzo Cogo was raised in a family trattoria as a son and grandson of cooks. Over the years, Chef Cogo has plied his trade with some of the world’s best chefs and restaurants: Vue de Monde, Tetsuya’s, Quay and The Fat Duck, to name a few.

He describes his cuisine as “instinctive”, characterised by instinct and creativity.

fashion and food. are there any similarities ?

Yes there are. When we talk about contemporary food for example, we are talking about a form of expression.

Designing a dish is not much different than designing a dress. Both need to follow strict rules, and both also need to showcase something new and interesting to the customers. you’ve worked and travelled many countries, including Tokyo, Spain, and Australia. You also grew up in Italy. How do all these experiences impact you as a chef and as a person ?

Each experience has helped shape the person I am today.

Each restaurant I’ve worked with is different in its own way and has inspired me differently. I have learnt to push myself every day to be competitive and proud of what I serve to my customers. I also learnt how to organise my kitchen really well, which was the most attractive part. Additionally, I learned about keeping the standard of the food and service high at all times, motivating the staff, making the customers happy and much more. That’s the most challenging part of running a great restaurant. do you have a signature dish ?

“The beetroot tribute” is one of my signature dishes. This dish has helped me achieve many awards. In this dish, I’ve played with both sweet and sour flavour and used ingredients such as tapioca, yoghurt, martini gel, beetroot pure, baby smoked beetroots, crispy yoghurt and sorrel. what can be expected from you in world Gourmet Summit 2014?

I hope to have a lot of fun! This year at the World Gourmet Summit, I want to bring real contemporary Italian food to the table. Italy is not just about pastas and pizzas! what inspired you in whipping up the chosen dishes for this year’s wgs ?

For this year’s World Gourmet Summit, I have chosen a selection of dishes that really showcases true Italian food

nowadays. Bringing my food to the Tippling Club is going to be a big challenge because Ryan’s standards are extremely high. how do you feel about meeting chefs from all over the world during this year’s wgs ?

It’s exciting! I love exchanging experiences with other chefs. The world is my oyster, so meeting other cultures is always really inspiring for me. describe the best culinary experience you’ve had .

This might sound a bit obvious, but my best culinary experience was at El Bulli. My old chef, Victor Arguinzoniz (Chef of Etxebarri, Spain), took me to Ferran Adria’s restaurant. It was an amazing sequence of 48 dishes.

The rhythm, the flavours, the techniques – in one word, unforgettable.

If I was a dish, I’d be a Spaghetti Aglio Olio e Peperoncino.

This is one of the dishes in Italy that we eat every moment of the day – lunch, dinner, and of course after partying. I love it. It’s like my personality – simple but spicy!

Singapore’s hawker cuisine is an awesome place where chefs can have fun trying everything! During my first trip to Singapore, I tried some of it, which was fantastic! I really look forward to my next visit to a hawker centre!

My culinary style is instinctive cuisine. The meaning is really simple – no rules. I call it instinctive because I want to be free to change, to try, and to grow, without any limits.

I want to be free to experiment without being judged. Italy is a very strange country and everyone wants to put a label on what you do. With my instinctive cuisine, it’s impossible!

Food is my life.

I have a weakness for travel. I need to move away from my restaurant every few months to recharge my battery so I can return full of energy for my customers.

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ISSUE 13 NOURISH / slouch

chef ian curley Hailing from Coventry, England and honing his classical cuisine in London, Chef Curley made his mark at Melbourne restaurant The Point. Today, as Executive Chef of the European Group of restaurants, he is one of Australia’s foremost chefs, known not only for his exquisite cuisine but also for his wealth of knowledge, expertise and wicked sense of humour. He is also a mentor on the Australian reality television series ‘Conviction Kitchen’. you are known for your classical approach to food. What inspires you in your culinary style ?

I serve food that I would like to eat and I really don’t think that some of the so- called new styles of cooking are particularly innovative, so I am happy to be a traditionalist or classical in my approach. tradition and innovation. what’s the relationship with these two words ? how are they features in your cooking ?

As with any good cook, I take the best ingredients and marry them with produce that work together. This might seem old-fashioned to some who would prefer the dish to look a particular way before tasting it. Innovation is great as long as taste comes first. what is fine dining to you ? do you think the concept is changing ?

Fine dining is great and the world needs great fine dining restaurants. However, I see food as something to be enjoyed every day, not only once a year. I can’t eat a degustation menu two nights in a row. It’s not my style and I find that when it comes to some fine dining restaurants, the food is somehow no longer the focus. I prefer to serve a lot of people and see them happy as opposed to a select few. how does world gourmet summit push the boundaries of fine dining ?

The World Gourmet Summit is amazing in so much that it allows the world’s best chefs to come together, bounce ideas off each other, and see what other chefs are doing with food at the moment. I can’t wait! what inspired, or inspires you in whipping up the chosen dishes for this year’s wgs ?

I’m cooking dishes that I serve every day at my restaurants and it’s an added bonus that this year, the theme is “The Classics” – my favourite! I am inspired by different ingredients and think my dishes will work well in beautiful Singapore. how do you feel about meeting chefs from all over the world during this year’s wgs ?

I’ve cooked all over the world and participated in many

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cooking events. The best thing is catching up with fellow chefs, and believe me, they are only human. I tend not to talk too much about kitchen stuff. I prefer to talk about life and living. describe the best culinary experience you’ve had .

I had the great fortune of having lunch and dinner at Fergus Henderson’s restaurant, St. John, in London, with Fergus and his business partner, Trevor; it was absolutely outstanding. have you tried singaporean food ? do you have any favourite dishes ?

When I come to Singapore, I’m usually always working, but this time, I’m really looking forward to going out and eating.

Maybe you can give me some tips! what do you have usually for your own meals ?

Do you eat “normal” food ?

For breakfast, I have a cold-pressed juice every day, and if I’m home, I have either a simple pasta or a really good Japanese takeaway. On a side note, I prepare up to 1,500 meals a day with the “European/City Wine Shop/Tea Room, Supper Club/Siglo/Grocery Store”. By the time I’ve put the kids to bed, the last thing I’m thinking of is cooking food!

If I was a dish, I’d be tough on the outside but soft in the middle.

Singapore’s hawker cuisine is just as we have in Australia.

I love the fact that Singapore has borrowed the true flavours of Asia from its migrants. Its hawker cuisine is a credit to the beautiful island nation.

My culinary style is honest, and I think, with a sense of humour.

Food is the greatest thing to bring people together. I like sitting down with people I don’t really know and having dinner with them. You learn a lot about a person over a great dinner.

I have a weakness for everything that’s bad for me, but I love it!

ISSUE 13 NOURISH / slouch

The 18th World Gourmet Summit will be held from 26 March to 5 April 2014 with presenting partner Citibank Singapore Limited and Singapore Tourism Board.

chef lorenzo cogo

chef ian curley

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ISSUE 13 | NOURISH / audiophile

Soundtracks text by joey murray

Bombay Bicycle Club

Warpaint

Island

Rough Trade

So Long, See You Tomorrow

Approaching every new album as an opportunity to reinvent themselves is admirable, but it has led to a situation where none of Bombay Bicycle Club’s guises has lasted long enough to feel particularly satisfying.

Whether as spindly indie kids (2009’s “I Had The Blues But I Shook Them Loose”), or dance-rockers (2011’s “A Different Kind Of Fix”), something about them always ends up ringing a little hollow. Highlight “Home By Now” is where things start to get really interesting - the hip-hop inspired beats of the track are complimented beautifully by light guitar and backing vocals, resulting in a blissed-out production of such quality that is totally unexpected of them.

Despite their lack of identity, it’s hard to use Bombay Bicycle Club’s enthusiasm against them. Whatever the songs on So Long are actually about is up for debate despite their plainspokenness, but suffice to say, they trigger the exact joy buzzers that leave you usually infatuated; perhaps a bit hopefully lovelorn. As with everything on So Long, it’s really the thought that counts and the hook on “Feel” lets you know what they’re trying to get at—“just one feeling,” repeated over and over.

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Warpaint

Warpaint’s debut album “The Fool” came out in late 2010, like a soundtrack to late-night, solitary strolls through the empty streets of Los Angeles. It came on like an undiscovered tropical disease, pulling you into the underbelly of life via its drunken spell. Its loose songs were woozy concoctions, sprawling into unexpected directions, distracting you from the world – and from Warpaint themselves, like “an oil painting mixed with blood”.

This album is no exception. With the addition of some murky synths in “Biggy” and vocal hypnosis in “Hi”, Warpaint uncoils before you in a meandering jam of rattling drumbeats and deep silky bass. The foursome’s second offering, “Warpaint”, is as devastatingly brooding as ever - “Love Is To Die”is a darkly sensual and off-kilter standout that catapults the album into the stratosphere. As an experiment, Warpaint isn’t an unqualified success. Given the current musical climate of brash immediacy, there’s something impressively brave about releasing an album that demands time and concentration from listeners.

ISSUE 13 | NOURISH / audiophile

Cults

Beyoncé

Columbia

Columbia

Static

“I wind up all the old clocks / So I can say we never missed a beat”. It’s hard to move forward if you can’t make sense of the what has come and gone, whatever set of events led you to dishevelled sobbing in the shower: the way he boogied, her distrustful mind, someone’s annoying back tattoo.

New York City’s party of two, Cults, finds themselves stuck in the middle with us on their sophomore album, a dissolving-romance real-life fairy tale that refuses to learn the art of letting go. The sad, relationship-wearied undercurrent of songs such as “Were Before”, “We both need it all anew, just the way we were before”, is belied by the huge, wind-tunnel production. “Always Forever” is beautifully bittersweet, as catchy bass lines and Motown beats flourish. The result? A great album that simultaneously wears its broken, bruised heart on its sleeve (the lovelorn should be warned: it’s sure to make the tears roll), and sugars its melancholic content with opulent, flourishing musical string arrangements.

Heartbreak has never sounded as sweet.

Beyoncé

Well, we all know how Beyoncé, as a feminist pop culture icon who has combined a great marketing strategy with her artistry. It’s a vintage year indeed, bookended by out-of-the-blue releases from pop’s queen bees: David Bowie and Beyoncé. And Beyoncé is indeed a worthy successor – the album brings a fresh vitality and intensity to all-too-familiar R&B manoeuvres in songs that are more autobiographical.

At a level of fame and wealth where many would just coast to now-inevitable adulation, Mrs Carter is genuinely changing the game, or at least a game that she has dominated for most of her near 20-year career.

Still mysterious, complex and randy, Beyoncé is definitely not just the sweet girl from Houston, Texas.

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Femme Grooming text by esther tan

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ISSUE 13 NOURISH / style journal

1 sparkling white / Lancôme celebrates the success of their Blanc Miracle foundation range with two new chapters: an improved BLANC MIRACLE BRIGHT-LIGHT CREATOR, an unbelievably lightweight fluid foundation with SPF50+ protection, brightening effects and au naturel ingredients, as well as an exclusive limited-edition SWAROVSKI ELEMENTS FOUNDATION CASE for its Blanc Miracle compact foundation range.

Available at: all Lancôme counters

2 golden glow / A foundation that improves your complexion as you wear it - sounds pretty impossible doesn’t it? OROGOLD 24K GOLD MOUSSE PERFECTING FOUNDATION has made it possible.

By bringing together the benefits of 24K Nano gold technology with the UV protection of Titanium Dioxide, this foundation repairs damaged skin cells and diminishes fine lines and wrinkles, while ensuring a flawless and matte complexion.

Price: $165 Available at: all Orogold stores in seven different shades

3 translucent duo / SK-II is well-known for its skin care products for clear and radiant skin, and the new SK-II make up range continues to deliver optimal translucency for your skin. The SK-II POWDER FOUNDATION promises maximum coverage with the soft finish of a powder foundation, whilst SK-II’s CLEAR BEAUTY & CONTROL CREAM ensures your skin stays hydrated and nourished beneath the foundation layer.

Available at: all SK-II counters

4 original sprout / Original Sprout came as an answer to the challenge a mother faced in finding safe hair products for her delicate newborn’s thick hair and sensitive skin. A year after the birth of her daugther, Inga founded Original Sprout, with a range of bath and hair care products that is eco-friendly and suitable for babies. All products are paraben-free, free from syphate, 100% vegan and made with natural extracts, and has the stamp of approval of Hollywood celebrity mums such as Kate Hudson and Brooke Shields.

Price: $12.90-$25 Available at: 48 selected Watsons outlets islandwide To find out more about their products, visit www.originalsprout.com

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ISSUE 13 NOURISH / style journal

homme grooming text by mcken wong

DESERT STORM GONE

REFILL AND HEAL

EYEING GOOD SKIN

Here’s a solution to cracking skin and a dislike of heavy creams. Kiehl’s ULTRA FACIAL CREAM INTENSE HYDRATION utilises a lightweight cream foundation moisturise your skin without you feeling the weighty effects. Reap the rewards of a multiaction hydrating cream that taps on a new ingredient called enriched hyaluronic acid, which combines dual molecular abilities to draw in vast amounts of moisture.

You might have felt the brittleness of your precious crop after a dye job, but rest assured that the PRO KERATIN REFILL can help shield your hair against external aggressors.

The new breakthrough in light of the launch of L’Oreal Professionnel Steam-Infusion Suite range of in-salon services is under the brand’s esteemed repair convoy, targeting those who frequent colouring and perming services, reinforcing and hydrating each strand of your hair.

OThis modern era has gotten us all fixated with bright screens – in various shapes and sizes. It has become vital that even men have to take care of the skin area around their eyes, via the restorative effects of SK-II’s FACIAL TREATMENT ESSENCE EYE. Whether it’s texture refinement or radiance enhancement, this product will target visible signs of damage such as dark circles and fine lines. Rejuvenation can indeed be a commanding ease of application.

Price: $69 (200ml) Available at: Kerastase consultant salons (Tel: 67383113)

Price: $113 (15g) Available at: Available at all SK-II counters

Price: $51 for 50ml Available at: At all Kiehl’s outlets

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ISSUE 13 NOURISH / style journal

SAKURA RESTORATION

ROCK ON

ONE OF ITS KIND

I know, we’re being slightly more metrosexual here when it comes to homme grooming, but our skin will appreciate products that work wonders. Garnier’s SAKURA WHITE SUPER HYRDRATING BOOSTER is one fine example. The pink packaging might prove a welcome (or not) addition to your bathroom, but its core ingredients - super hydrating gel and Sakura extracts - will moisturise and restore your skin to its original glow. Furthermore, this product’s suitable for all skin types and contains 5000 Sakura pearls!

Celebrating the house’s long-standing connection with rock and roll legends, Gucci has unveiled the GUCCI GUILTY STUD LIMITED EDITION fragrance.

Men will delight in the whiffs of defiance that is associated with the iconic fragrance, entrapped within a silver flacon adorned with more than 400 studs. Wear the air of sensuality and charisma as you seek a different route towards your own personal rock and roll extravagance.

L’Oreal Singapore Active Cosmetics Division has come up with a stellar Derma Center – a multi-brand boutique that will house all three derma-cosmetics brands (Vichy, La Roche-Posay and SkinCeuticals).

One can also get great advice on your own hair and skin issues from the expert Derma Advisors while receiving wondrous SkinCeuticals medi-spa facials and the opportunity to purchase latest launch products.

Price: $153 (90ml, Pour Homme EDT) Available at: Takashimaya

Available at: #02-33 Westgate Mall, 3 Gateway Drive

Price: $22.90 Available at: All Watsons, Guardian and major supermarket outlets

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scent text by esther tan

Spring is right round the corner, bringing together life, love, hope and zest. Here’s the perfect collection of scents that encapsulates this season for all occasions and characters.

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ISSUE 13 NOURISH / style journal

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for the glamourous / Indulgent and opulent, Jimmy Choo’s new limited edition fragrance, FLASH LONDON CLUB is a scent created to exude London’s glamorous and hedonistic nightlife. It’s no wonder that it comes in a shimmery disco ball like bottle. Floral and fruity, with undertones of musk and sprightly top notes of litchi and bergamot, this alluring fragrance is dedicated to the vibrant city girl who is the life of every party.

2 for the elegant / Inspired by the irresistible allure and aura of Parisian women, LAVIN ME L’EAU is a fragrance that embodies the woman’s femininity and sensuality in a delicious musky citrus floral scent. First bringing forth the first vivacious notes of spring with juicy Italian mandarin and pink peppercorn, the fragrance settles down to a smooth floral base note of magnolia and cedarwood.

3 for the sophisticated / Power and charisma come together in MontBlanc’s latest fragrance for men, LEGEND INTENSE Preserving the elegance of its original fragrance, Legend, thjis new fragrance stirs in a combination of clear jasmine, white cedarwood, Pepperwood scents and crisp red apple. Both fresh and woody, the quiet contrast makes for a more intense and sensual scent.

4 for the life-loving / What makes a woman attractive? Elegance, beauty, and an sprightly enthusiasm for life. BOSS JOUR Pour Femme is a scent made to inspire women to be opportunists.

To grab the bull by the horns and take the leap of faith. This invigorating perfume is made with a beautiful blend of white florals and a splash of vibrant citrus. Carpe diem! for the “it girl” / Pretty in pink, Especially Escada is the luxurious new fragrance for the spontaneous and glamourous girl who stays true to herself. Genuine positivity and happiness exudes out of this flowery perfume. You can almost smell it saying with a smile, “I do what I want and say what I think. Why should be anything else, other that what I am?”.

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text by joey murray

food Good food is a respite for the wounded soul, and thankfully, these eateries offer just that balm for those looking for reliable good nosh.

ISSUE 13 NOURISH / savour

L a t i n Sp i r i t

One can expect nothing but authenticity and quality from this rustic Taqueria Y Garde Bar with its gorgeous strip walls decorated with its local memorabilia. Lucha Loco’s menu features gourmet, high-quality Mexican street fare with fresh ingredients and produce from the land of the shaking earth, constructed by Executive Chef Mario Malvaez.

Pick up a menu and start with the Tostaditas de Res – mini tortillas with juicy New Zealand rib eye chunks and green tomatillo – or Totopos con Salsa Roja o Guacamole Los Dos, with freshly done corn chips served with a generous portion of toasted tomato salsa and guacamole.

The Ceviche de Mango is sure to set your souls afire with the delicious combination of mango and extremely fresh snapper, and all the seven tacos featured on their menu are oh-so-ambrosial in their own special ways, with the best being Taco de Chorizo Con Res, featuring chorizo and braised beef brisket, spring onion, and herbs, in a taco shell. Knock back a few shots of quality tequila with special salts and accompaniments, or indulge in riveting sombremesa (after dinner conversation) with loved ones along with a refreshing Blackberry Margarita on their gorgeous patio as the night deepens and the lights begin to dim.

Lucha Loco / 15 Duxton Hill / Tel: 62263938 / Tue-Thu: 4pm-11am, Fri-Sat: 4pm-1am, Sat: 6pm–1am

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ISSUE 13 NOURISH / savour

S M OKING M E AT

This Japanese supermarket cum barbecue joint concept invites you to pick your favourite meats sitting in the display refrigerator of premium and rare cut meats, ranging from hot favourites Japan Wagyu Chuck Short Ribs to Australian Premium Tongue, and even foie gras! With SmokeHouse’s specially trained Japanese chefs in charge of the slicing board, your barbecued meat are in the best of hands – extensively trained hands, in fact. Besides the lavish spreads of delicatessen delights and rare meats and authentic premium Japanese products in-store, what sets SmokeHouse apart from other BBQ joints is that you can be assured that you won’t have the smoky stench lingering after dinner, thanks to the retractable exhausts ducts at every tablet.

SmokeHouse BBQ / #01-37, Great World City, 1 Kim Seng Promenade / Tel: 62352185 / Daily: 12pm-3pm, 6pm-10.30pm

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ISSUE 13 NOURISH / savour

SOUL F UL CRUST

Housed in a two-storey Bukit Timah shophouse, The Missing Pan is something the neighbourhood hasn’t seen in eons, for it not only stands out from the rest of the sleepy, old-world and uninspired cafes and restaurants in the vicinity, but blesses patrons with delightful bread rolls that are crusty on the outside but moist and soft on the inside. The hottest thing on their brunch menu is their 62 Degree Eggs Benedict with Smoked Salmon ($22), dishing up fresh avocado, seaweed crumbs, with perfectly done eggs and smoked salmon on delicious sourdough bread. Over Hangover ($19) is the perfect solution to that post-night-out, consisting of chicken schnitzel, bacon, sunny-side egg on sourdough, and bacon vinaigrette(!).

For those looking for a dinnertime meal, the Roast Chicken with Roasted Roots and Homemade Ketchup ($34) is as authentic as an experienced grandma’s dish. Kick back with a cider or draft beer from their extensive list and let the good times roll.

The Missing Pan / #01/02-01, 619D Bukit Timah Road / Tel: 64664377 / Tue-Sun: 10am-10pm, Closed: Mon

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ISSUE 12 NOURISH / savour

Noti

Italian restaurants in our fair land should take a note or two from Noti’s stony brick walls housing tasteful designer furniture. Noti, thankfully, is one not to conform, dishing out good old Italian soul food that looks more chic that Club Street. Chef Toni puts his family’s recipes to fantastic use, firing up the stove for Arancini de Riso – deep fried risotto balls filled with fluffy risotto rice and a melted cheese centre, nestled on dollops of tangy arrabbiata sauce. Toni’s special pasta, the thick Sagne with his ragout sauce will also definitely make your eyes roll back in pleasure. The Stuffed Aubergine with Minced Meat is also oh-so-divine. Toni’s Noti also presents Handmade Gnocchi with Tiger Prawns and Pesto Salentino, prepared with the traditions of picturesque seaside Salento in mind, with pesto conjured out of crunchy walnut, fresh basil, sun-dried prawns and anchovies, paired perfectly with Chef Toni’s lightly delicious homemade roasted potato gnocchi. With the authenticity one may only get in an eatery in Italia, Toni’s Noti is that place to share a remarkable meal with someone special.

Noti / 54 Club Street / Tel: 62220089 / Mon-Sat: 12pm-Midnight

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Balzac Brasserie & Bar Enjoy French casual dining at Balzac Brassarie & Bar with its 2nd Anniversary menu. New La Cocotte Du Partage meals include tender Braised Spanish Pork with French Lentils and Natural Jus (Cochon Braise aux Lentilles Du Puy), and a tantalising Roasted Tiger Prawns and French Fried Rice served with Lemon Zest (Grosses Crevettes Roties au Citron), also available for weekend brunch. Children set meals include a juicy Pan Seared Wagyu Beef Patty served with French Fries (Classic Wagyu Steak HachĂŠ et Frites).

#01-01 rendezvous gallery 9 bras basah road, singapore 189559 reservations: (65) 6336 0797

text by xiangyun lim

the indie movement

ISSUE 12 | NOURISH / perspective

b i r d s & c o . / Established by the good people behind Books Actually, Birds & Co. hand-cuts, hand-stitches and handprints their own notebooks, and stocks vintage stationery and products sourced globally. Grab a pencil stencilled with your favourite author’s name, browse through its ever-changing selection second-hand books and sift through its treasure trove of vintage vinyl records, lamps and furniture.

62 Neil Road, S088833

Mon-Fri: 12pm-6pm

W www.booksactually.com/birdsandco.html

socrates

Shopping doesn’t have to be all about branded goods and apparel – luxury also comes in the form of bringing home with you a tangible form of another land’s culture and quirks.

Skip the mainstream shopping belts and head to these independent stores helmed by passionate locals for wellcurated collections of trinkets and souvenirs.

No. 9 Yong Siak Street, S168645

Mon-Fri: 12pm-6pm

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booksactually / Situated in one of Singapore’s most charming neighbourhood, BooksActually is an independent bookshop that carries a wide and well-curated range of literature from classics to works by local writers. It’s easy to lose yourself in its huge shelves of books and self-made stationary and curios while its residential cat watches you, perched atop a tower of books.

café

W www.booksactually.com

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Travel to another moment in time in this whimsical indie store that carries merchandise imported from all parts of Asia such as Taiwan and Hong Kong. The selection of crafts and vintage memorabilia changes regularly, so don’t hesitate to snap up that tin toy or sketchbook that catches your eye. #02-25, Bras Basah Complex, S180231 Mon-Fri: 12pm-6pm Sun-Thu: 10am-9pm; Fri-Sat, 10am-10pm W www.catsocrates.com.sg

s t r a n g e l e t s / Strangelets is home to an eclectic selection of furniture and interior design pieces sourced from the studios from all over the world. Quality crafted accessories such as leather legal envelopes, bags and jewellery complement the store’s combination of beautiful design and function in its products.

7 Yong Siak Street, S168644 Mon-Fri: 11am-8pm; Sat-Sun: 10am-8pm

W www.strangelets.sg

littered with books / A wide selection of fiction, non-fiction, travel books and other lifestyle books surround the walls of this bookstore, with couches available for those looking for more than just a spot of browsing. Fantastic service and low prices complete the indie bookstore experience here.

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Proudly calling themselves an emporium of made-in-Singapore products that evoke childhood memories and local pride, this shop refurbishes vintage finds to useable quirky products such as clocks, antique tin cans and cameras in addition to other random goods of happiness.

20 Duxton Road, S089486

30 Maxwell Road, # 01-02, S069114

Mon-Thu: 12pm-8pm; Fri: 12pm-9pm; Sat: 11am-9pm; Sun: 11am-8pm

Open every first Friday of each month, 8pm-Midnight.

Online shopping and overseas shipping

W www.litteredwithbooks.com

W available at www.thedamngoodshop.com

supermama

/ Browse through a wide array of products lovingly handpicked by the couple who runs this space.

From notebooks and quaint stationery to bags crafted specially for travellers and everyday use, Supermama always surprises with its catalogue. Grab a set of their beautiful ceramic home wares, the result of collaboration with local artists to celebrate our quirks and culture.

SAMuseum @ 8Q, 8 Queen St, S188386 11am-8pm daily

the little dröm store / This quaint space may not be big but

its huge assortment of the quirky and eccentric will have you scrutinising each nook and cranny at the different items, ranging from magazines and notebooks to Polaroid cameras flanked by a selection of films.

7 Ann Siang Hill, S069791 12pm-8pm daily; Thu: 12pm-7pm; Sun: 1pm-7pm

W www.thelittledromstore.com

W www.supermama.sg

woodwould

/ A plethora of whimsical planners and journals, novel graphic publications and vintage accessories await in this hidden spot amidst the harshly lit chain stores of Orchard Road. You may find this cosy nook hard to leave once here, and we don’t blame you. #03-24 Mandarin Gallery, S238897 10.30am-9pm daily

W www.woodwould.net

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Basheer Graphic Books is the to-go place for creative resources and inspiration, bringing in speciality and exclusive titles in all aspects of art and design such as architecture, interior design, art&craft, and fashion at reasonable prices. Do check out the other shops in the complex as well for delightful finds in music, art and stationery. #04-19, Bras Basah Complex, S180231 Mon-Sat: 10am-8pm; Sun: 11am-6.30pm

W www.facebook.com/BasheerGraphic

tyrwhitt general c o m p a n y / In addition to a well-

curated selection of quality crafted goods focused on good design and craftsmanship, TGC regularly hosts pop-ups, installations and workshops that allow visitors to have a deeper understanding of the process behind the crafts. As their philosophy goes, “don’t just buy things, experience them”.

150a Tyrwhitt Road S207563 11am - 7pm daily; closed on Mondays

W www.tyrwhittgeneralcompany.com

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sony world photography awards 2014: singaporean finalists ISSUE 13 RISE UP / style journal

Joyce Le Mesurier, age 50, ex-corporate lawyer, now an amateur photographer.

Sony World Photography Awards 2014 Shortlist, Youth Category, Portraits “The image was taken at a festival held at a local temple in the village of Tamshing in Bumthang, Bhutan in Sept 2013. I at the backstage area to witness how the performers put on their intricate costumes and masks and practised their dances.

For this particular shot I had been observing a young Bhutanese boy who had come in his traditional costume who was backstage mingling with the performers. This boy had been sitting at first at a distance from the Bhutanese masked dancer who had just finished performing a rigorous and physically demanding dance. The male dancer had taken off his mask and was sitting down having a breather. In the meantime the boy got bolder and approached the dancer more closely and started eyeing the mask that the dancer had taken off. I distinctly remembered watching this unfold and excitedly, also patiently, anticipating that the boy would eventually be bold enough to go closer to the dancer and try on the dancer’s mask on the ground.

True enough this happened, I took a series of shots as I watched this unfold and was very pleased when the boy was finally going to try on the mask and just at that moment, the Bhutanese dancer turned to look in my direction.

In photography it is always important to first take your time to survey the situation and environment and work out what is happening. Never rush in to take a photograph without fully understanding what is going on and then leave as this ‘shoot and run’ approach rarely ever results in a shot that shows some sort of connection with your subject.”

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ISSUE 13 RISE UP / style journal

Chin Boon Leng, 50 years old, Children’s Book illustrator.

Sony World Photography Awards 2014 Shortlist, Open Category, Nature & Wildlife “This photo was taken in May 2013 at the Singapore Zoo. I have been doing animal photography for quite a few years now, and I will frequent the local zoo monthly to gain more photography experience. It is definitely challenging to take animal photos as their actions can be really unpredictable, and thus it may take a few trips to capture that desirable composition. The cumbersome equipment and the unforeseeable environmental lighting also definitely adds on to the challenge! From my point of view for shooting animals, you have to both patiently wait for a shot, or take images at the spur of a moment. You might have to spend 1-2 hours at the same spot observing the creatures’ motion. I enjoy taking animal portraits the most, and therefore my focal point has always been their unique expressions. Perseverance is the key.

As the saying goes: practice makes perfect.”

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ISSUE 13 RISE UP / choices

Reuben Foong, 18. Year 2 student at Ngee Ann Polytechnic’s Film, Sound & Video.

Sony World Photography Awards 2014 Shortlist, Youth Category, Portraits There’s a funny story behind this photograph. I was on a field trip to Myanmar back in September 2013.

On that particular day, we were brought to a local Burmese restaurant at Mandalay. It was nearing the end of our trip and everybody was craving for food that reminded us of home. When we were waiting to be seated outside, a public bus drove towards us and it stopped right in front of us as there was heavy traffic. When a friend of mine told us that the restaurant served milkshakes and flatbreads that resembled Roti Prata, my peers started rejoicing loudly. A lady who was seated by the window of the bus was startled by our enthusiastic voices. She turned towards our direction and held a stoic yet inquisitive expression on her face. I whipped out my camera and started capturing her reaction to us. Just as I ready to stop shooting, the golden moment arrived as a little boy emerged from her lap to sneak a peek at the commotion outside. I took one last photograph before the traffic alleviated and then they were gone. It was a moment that seemed too perfect, as if it had cheated time by appearing at the very last second before the vehicle moved.

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Abdul Jameel Hamidou, 48, Purchasing Manager Sony World Photography Awards 2014 Shortlist, Open Category, Nature & Wildlife “I took this photograph on a hot sunny day at the Singapore Zoo, where the White Bengal Tigers are kept.

It was a hot day and the tigers were getting restless and anxious to be fed and one of them was in the green pond strolling around impatiently. If I recall correctly it was around 4pm. As the few tigers were moving around, it was difficult at first to choose which tiger to take a photo as they were three of them. The one closest to me was in the pond and my aim was to try to capture a close up of the tiger’s face as they kept the face out of the water. I had to wait for the tiger to pose for me and not sure what to anticipate. Finally after some waiting I took this shot and it has been my favourite photograph for quite some time.

ISSUE 13 NOURISH / perspective

SOLO PARKING text by xiangyun lim

Anyone can be a “photographer” – all you need is a camera phone and a story to tell. The love for adventure and Land Rovers has brought @shaunwhee to document his own local travels under the hashtags #adventuremobile and #soloparking, making Singapore look like a whole new world with his distinctive framing. His pictures can be summed up simply by his Instagram description: “The somewhaturban adventures of Jolie, the Land Rover.” #soloparking and #adventuremobile are popular hashtags on Instagram. Most of the posts that contain those hashtags are usually pictures of unusual vehicles. So it’s nice to be able to contribute to that international community of car enthusiasts.

It’s so easy nowadays to capture moments, especially since most of us carry camera phones around.

Good lighting is always important. I don’t use professional equipment, just my Samsung Note 2. And Gopro Hero 3+ for videos. For editing, I use VSCO and Picsart apps.

Driving Land Rovers is a simple pleasure. The air con breaks down, it floods during the monsoon season, it’s inconvenient to drive because I can’t get into any covered carparks, things rattle when I go above a certain speed.

But they get through any terrain. They can actually take a good beating. Floods especially.

Finding very juxtaposing backgrounds works well as Land Rovers look great with any backdrop. It’s also a nice way to showcase the beauty and diversity of Singapore.

You do need patience, however. And sometimes you do need to get permission for good shots.

For example, for the shot of the CBD, which was taken from Marina Bay Sands, I actually asked the security guard for a 2 minute access to the open area, and he happily obliged.

Land Rovers are not Jeeps. They’re better.

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barcelona: the untold story text by aisya hisham

ISSUE 13 NOURISH / globe trotter

Somewhere just outside Barcelona, in Badalona, stands a derelict building – nondescript and easy to miss. Within those walls, far from the glamour of Passeig de Gracia, La Rambla and all that we have learned from guidebooks, exists another community; one not necessarily distinct, but certainly different. It is a community of about a hundred immigrants, mostly illegal, who have occupied the building – some currently still there whilst others, indeterminately away. Behind those walls, however, were where the ideals of brotherhood came to life; and where many who were displaced, could call home.

One evening, I stood amongst these immigrants on the rooftop of this building, eating dinner together in silence and in the dark.

A friend of mine had set out to make a documentary on the lives of Los Manteros – street vendors selling illegal goods – and I had agreed to assist her. Badalona was a deliberate choice on our part because it was nearby their home, and we wanted our mantero man to feel at ease during the interview.

Thus at 3:00 pm, just outside Gorg tube station we sat waiting. We had agreed to meet four hours earlier. It took several confusing phone calls before Bamba, our mantero contact finally arrived, accompanied by two others – tall, lean, with mean faces. One was called Hassan, the other, Mo. Yes, we speak Spanish, we told them and, sorry, no French or Arab.

Bamba apologised for not having turned up earlier. In Spain, tardiness is somewhat acceptable (in a culture where siestas are integral), but this was a different story altogether. He explained that they had overslept. They were out most of the night before and had only the morning to recuperate. The lives of illegal immigrants, I suppose, is somewhat unpredictable. There is no routine and nothing is fixed. And if life is a constant struggle, many things, like this meeting with us, pale in significance.

But still, his explanation then seemed poor, and especially so because they had just been to the supermarket. And it had not been an ordinary trip. Inside their bags were metal grills for barbecuing, charcoals, vodka bottles and orange sodas. This made discussing and agreeing to the details of the documentary harder than expected because clearly, they had other things in mind.

However, after much deliberation, Mo, the ex-mantero and our interviewee, finally promised to give us an interview but on the condition that we followed them to wherever they were headed to. He had to cook for the others, he explained.

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ISSUE 13 NOURISH / globe trotter

At this point, there were many things to consider: we were two girls foreign to the city and, although aware of the risks, we were uncertain of the possibilities. Adamant, however, to get the documentary underway, we both said, yes.

At the entrance, the building loomed before us. The unassuming exterior,masked an even more dispiriting interior. Inside was a sparsely furnished space with a wide staircase in the middle. That itself was bare; the railing without its metal teeth. The building had 5 floors and on each were about 4 or 5 rooms. Most came with no doors, just makeshift ones – long drapes of cloths or cardboards. We were led to the top floor, trailing behind Bamba who assured us that we were in safe hands, and then through a doorway that revealed a crowded rooftop terrace.

Any apprehensions I had then began to dissipate slowly for the vista that afternoon was stunning; we had gone to the port earlier but from up there, the scene before us opened up suddenly. The ambience felt less threatening than we had imagined, but we felt very much like intruders.

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ISSUE 13 NOURISH / globe trotter

The residents were open and receptive. They would show-off the many languages they spoke, recounted to us the places they had been to and shared their thoughts on the Spaniards. In return, we spoke of our origins and our intentions in the city. Although the routine was all too familiar, it was not the usual polite and sometimes unnecessary small talk. There was something sincere and warm in their approach and by then, even Mo and Bamba felt irreproachable enough to leave us on our own while they tended to the uncooked chickens.

Their candidness and camaraderie were telling of their way of living and their beliefs. We are family, one of them had said, and brothers. And as he said this he held his arms wide open, a symbolic gesture that indicated we were also part of the family; one that recognises no boundaries.

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ISSUE 13 NOURISH / globe trotter

Much later, Mo told me of Cheikh Ahmoud Bamba, the Senegalese Muslim saint whose teachings they followed. Like Mo, most of the men we met were Muslims, but they drank alcohol and were not strict with prayers. Most, however, if not all, strongly held Ahmoud Bamba’s pacifist values. He is the talismanic figure they carry with them through their everyday struggles. Each time the Saint came up in conversations, they would stress on the importance and joy of giving and receiving, of loving and of mutual respect. And this came as no surprise – they were, after all, illegal immigrants; the outlaws trapped between the need to survive and a lawless hostile world. In the summer of 2012, for instance, Spain introduced a new law preventing undocumented immigrants from obtaining health cards. And while most whom we met were no longer manteros, many were still without legal documents and had to settle for criminal, but better-paid, jobs in order to survive.

During our stay that evening, however, politics never came up. The silence we stood in as we dug our hands into the rice and ate in the dark was telling of their values, lives, and camaraderie: We are family, and brothers.

We had came to Badalona with one intention but ended up staying for all the different reasons – reasons that were more real and important.

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travelling off the beaten path text by wenhui gan

We were two broke undergraduates seeking adventure. With a fairly tight budget, we scoured for options that allowed us to explore the great outback without breaking the bank. We discovered several options and among them were Couchsurfing, staying in budget hostels, and Help Exchange, or Help X. We ultimately chose HelpX, for it offered what the rest did not – an opportunity to test-drive a different lifestyle, occupation, and residence.

Launched in early 2001, HelpX is a work exchange network connecting thousands of hosts to volunteers worldwide, with the latter working in exchange for free lodging and/or food.

Under the HelpX arrangement, volunteer helpers are expected to work for an average of four hours per day, though the time range and provisions can vary considerably depending on each host.

Once you have completed those hours, you have the rest of the day to explore – be it discovering hidden nooks of your temporary residence, swimming in nearby water bodies, or trekking in nature reserves close by. You can also simply kick back and relax.

ISSUE 13 NOURISH / globe trotter

PROS Ideal for budget travelers I’m not going to lie – the idea of traveling without worrying about the cost of meals and accommodation was enticing, and it certainly contributed to our involvement in the programme. It is, however, only one of the many pros the HelpX programme offers.

Our cosy little space

Truly being immersed in local life and culture HelpX is essentially a tool to facilitate cultural exchange for vacationers who are keen to stay with locals and gain practical experience in their time abroad. Experiencing life as a local, rather than a tourist, gives you a more intimate look at the country.

Our time in Australia was certainly less about sightseeing and more about being part of a new family and community.

We witnessed an annual Christmas dog swimming competition, went on scenic walks with our hosts and chatted with locals on the wharf as they fished. Through the anecdotes the locals had to tell, we got to learn about the country on a much more profound level compared to the façade usually marketed to tourists.

The annual Christmas dog swimming contest – Ready, set, go!

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ISSUE 13 NOURISH / globe trotter

Taking a different lifestyle for a short test-drive Another perk HelpX brings is the ability to try a different lifestyle.

We were afforded an inside look at the workings of running a cleaning business as we accompanied our host on her cleaning runs. Whilst we dusted down every surface, vacuumed vigorously and cleaned toilets, we got to behold houses that seemed to belong on glossy magazine pages.

The type of houses we cleaned

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ISSUE 13 NOURISH / globe trotter

Other than being able to test-drive a different occupation, we were provided an opportunity to experience different residence locations. As our host lived on an island off Sydney, we were able to get a taste of a life where everyone knows each other’s names. There were no shopping centres and no transportation - only homes, boats, and nature.

The scenic Scotland Island…

…and its dogs we have come to know and love

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ISSUE 13 NOURISH / globe trotter

CONS Always houseguests A challenging aspect of HelpX is a loss in independence. Being house guests, your time is not your own. The host decides when it is time to work or rest.

Time to dust the cobwebs? Sure!

You also have less say regarding the meal times and food types. You should ideally take a few days off between HelpX experiences, when your time is truly your own, as a breather.

Some hosts may be difficult The quality of the HelpX experience is dependent on the host, and unfortunately, not everyone will have a perfect HelpX experience. There will be hosts you may not gel with or who treat you as cheap labour.

Do keep in mind that you are free to leave anytime, and don’t let that one experience sour your perception of the HelpX concept. For every host like that, there will be many others that are extremely hospitable and who treat you as part of their family.

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ISSUE 13 NOURISH / globe trotter

Weighing the pros and cons Even taking in mind the potential cons to HelpX, I do not regret our experiences for an instant. We have gotten to know wonderful locals, and to visit places we would otherwise have not come across. In short, we got to learn about Australia beyond its kangaroos and beaches.

Tips on how to start your HelpX journey Register for a Premier membership, which will set you back 20 Euros for 2 years. This allows you to contact all hosts and to read the host reviews – not all hosts publish their emails and can only be contacted via the website. The reviews help you understand more about the host, their expectations for volunteer helpers, and the accommodation offered.

Learn to read between the lines on reviews. There are instances of people hesitant to leave bad reviews for fear of getting a bad review in return. You could always double check with other HelpXers personally just to be sure.

Fill up your profile. You should preferably include a photo and any skills or experience you may have. This increases your chances of hosts inviting you to stay with them.

Take care to tailor your request to each prospective host - you should address them by their name. Telling them what it is that attracts you to their particular listing is recommended, as hosts appreciate it when you look closely at their profiles. It shows that you are truly interested in coming to stay with them and to help, and this sincerity can separate you from others simply seeking free accommodation.

Exchange emails with prospective hosts over a period of time and get to know them better. Not only does it help you establish expectations, it also helps to make you more comfortable with each other.

Since meals are provided, make sure to inform your host if you should have any special dietary requirements.

Look for a host that offers something you’re interested in besides free food and accommodation - be it agriculture, language exchange or animals. This can lead to a far more enriching experience.

Go with an open mind and bear in mind that everyone’s standards and customs vary. Have fun!

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COQ & BALLS 6 Kim Tian Road

FAST FOOD FOR THOUGHT 8 Queen Street

DEPARTMENT OF CAFFEINE 15 Duxton Road

MARBLE SLAB CREAMERY Bugis+ 201 Victoria Street #05-02 Junction 8 Shopping Centre 9 Bishan Place #02-52 PIES & COFFEE Rochester Mall 35 Rochester Drive #01-02 PRAISE Bugis Junction 200 Victoria Street #03-22A

chinatown / cityhall / clarke quay

EGG3 33 Erskine Road #01-10/11/12 HAAGEN-DAZS Esplanade Mall 8 Raffles Avenue #02-01/03 LOMOGRAPHY GALLERY STORE 295 South Bridge Road MARBLE SLAB CREAMERY The Central 6 Eu Tong Sen Street #01-27 ONCE UPON A MILKSHAKE Raffles City #B1-51 ORIOLE CAFÉ 10 Jiak Chuan Road PATISSERIE G Millenia Walk 9 Raffles Boulevard #01-40 THE ARTS HOUSE Box Office 1 Old Parliament Lane Level 1 ANTHESIS CAFÉ 86 Robertson Quay #01-01 THE SUBSTATION 45 Armenian Street

orchard

WORKING TITLE 48 Arab Street

HAAGEN-DAZS Holland Village 21 Lorong Mambong ISLAND CREAMERY Holland Village Shopping Mall #01-02 No. 3 Lorong Liput TANGO’S RESTAURANT & WINE BAR 35 Lorong Mambong

SOGURT 617 Bukit Timah Road THREADBARE & SQUIRREL Bali Lane 660 North Bridge Road

EVERYTHING WITH FRIES Holland Village 40 Lorong Mambong

DESOUL Far East Plaza 14 Scotts Road #03-24A FEMMEX Orchard Cineleisure 8 Grange Road #03-05

tiong bahru / tanjong pagar

LOWERCASE Lasalle 1 McNally Street Blk D #01-01

west

J CO DONUTS Bugis Junction 200 Victoria Street #B1-24

LEFTFOOT The Cathay 2 Handy Road #01-19/20

east

11 King Albert Park #01-02

CHOTA The Cathay 2 Handy Road #03-03

FLESH IMP SCAPE 2 Orchard Link #02-20/21/22

SPELLBOUND Far East Plaza 14 Scotts Road #03-24 STAGE SCAPE 2 Orchard Link #02-08

lick 258 Tanjong Katong ONCE UPON A MILKSHAKE Maxwell Chambers #01-08 RED DOT TRAFFIC 28 Maxwell Road #02-16 SELFISH GENE CAFÉ 40 Craig Road THE ORANGE THIMBLE 56 Eng Hoon Street #01-68

JURONG POINT shopping centre Customer Service #03-07 Necessary Provision 21 Eng Kong Terrace

CUPCAKES WITH LOVE Tampines 1 10 Tampines Central #03-22

ONCE UPON A MILKSHAKE Pasir Ris SRC #01-09 PENNY UNIVERSITY 402 East Coast Road

MARBLE SLAB CREAMERY Plaza Singapura 68 Orchard Road #03-89

RECKLESS ERICKA Orchard Central 181 Orchard Road #02-08/09

BOOKSACTUALLY No. 9 Yong Siak Street

MARBLE SLAB CREAMERY 112 East Coast Road #B1-25

LEFTFOOT Orchard Cineleisure 8 Grange Road #02-07A

PRAISE Orchard Cineleisure 8 Grange Road #02-04

THE SAUCE BAR Esplanade Mall 8 Raffles Avenue #01-10/12

HAAGEN-DAZS Springvale 907 East Coast Road #01-05

FROLICK Cathay Cineleisure Orchard 8 Grange Road #B1-07

ORIOLE CAFÉ Pan Pacific Serviced Suites 96 Somerset Road #01-01

THE BUTTER FACTORY 1 Fullerton Road #02-02/03/04

EGG3 Tong Yuan Industrial Building 85 Playfair Road #07-01

THE COASTAL SETTLEMENT 200, Netheravon Road

north

ISLAND CREAMERY Serene Centre 10 Jalan Serene #01-03

ORIOLE CAFÉ Republic Plaza 9 Raffles Place #01-23/23A

FROLICK Lot 1 21 Choa Chu Kang Avenue 4 #B1-23 MARBLE SLAB CREAMERY Causeway Point 1 Woodlands Square #B1-22 THE FACTORY 22 Lim Tua Tow Road

schools

COLLAGE 61 Haji Lane

raffles place

THE BASEMENT CAFÉ SMU 80 Stamford Road #B1-62

dhoby

ARTISTRY 17 Jalan Pinang

holland village

bukit timah / bishan / buona vista / bugis

h a ve a r Ø mp !

NANYANG POLYTECHNIc Blk E Level 4 Room E407 ngee ann polytechnic Blk 1 Level 2 republic polytechnic One Stop Centre SINGAPORE POLYTECHNIC Hilltop Library Main Library Student Service Centre TEMASEK POLYTECHNIC Student Development Centre