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Tariff tensions cloud global property outlook, but Apac a bright spot amid uncertainty

Tariff tensions cloud global property outlook, but Apac a bright spot amid uncertainty

[SINGAPORE] Heightened uncertainty stemming from US tariff policies could weigh on the global real estate market, but experts said pockets of opportunity remain in the Asia-Pacific, especially in the living, logistics and healthcare sectors.
Speaking to The Business Times, Chad Phillips, global head of real estate at asset manager Nuveen, noted that real estate values worldwide have corrected by around 16 per cent since 2022, following interest-rate hikes that year.
This not only helps to de-risk the asset class, but it also puts the property investment market in a relatively strong position, even as tariff uncertainties weigh on the economy and real estate, said Phillips.
Additionally, real estate supply has been kept largely in check, and occupancies remain high in most property types, said Vincent Chew, portfolio manager of PGIM Real Estate's Asia core strategy.
The cost of capital is also stabilising and 'debt is plentiful across a diverse array of lenders', he added.
Heightened uncertainty may therefore dampen the market's near-term outlook, but Chew believes that it will not derail real estate recovery and growth. 'We remain confident that 2025 is a good vintage to go into the next cycle of investing.'
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Apac rising stars
According to BlackRock head of Apac real estate Hamish MacDonald, the Apac region as a whole offers a 'compelling investment landscape', especially sectors that are still in the early stages of institutionalisation.
'Many of these strategies are what we refer to as the 'Apac lag' – roughly a decade behind the growth trajectory seen in the US,' said MacDonald.
He sees 'enduring demand' in living and select residential segments, last-mile logistics, as well as alternative sectors such as life sciences, self-storage and childcare centres. These are all underpinned by long-term demographic and structural trends, he added.
For instance, Phillips pointed out that the significant presence of Gen Z youth and rising life expectancy in the region has resulted in stronger demand for niche asset classes, such as purpose-built student accommodation (PBSA), as well as senior living and healthcare facilities.
Nuveen has therefore allocated significant capital to Australia's PBSA sector, driven by a growing middle class and expanding demographic of 15-to-19-year-olds.
There is strong potential in the Japanese senior living sector as well, since the country's public insurance system covers 90 per cent of costs for residential care services, said Phillips.
Logistics in the making
Despite current trade tensions, Phillips also sees a bright future for the logistics markets in South Korea, Japan and Australia, fuelled by steady e-commerce growth and constrained new supply.
But experts warn that the sector is not entirely immune to macroeconomic risks.
Chew noted that sentiment towards logistics has become increasingly cautious due to the impact of tariffs on industries exporting to the US and potential disruptions to supply chains.
That said, market dynamics can vary greatly. Demand in Australia, for example, should see relatively minimal impact since exports to the US are quite low, said Chew.
Just last month, PGIM Real Estate and Cadence Property Group acquired the last-mile logistics and infrastructure asset St Mary's Intermodal Terminal in Sydney for A$145 million (S$120.6 million).
Investor appetite has also grown for data centres, fuelled by the rise of artificial intelligence (AI) and growth in data consumption, among other factors.
Markets such as Japan, South Korea, Australia and Singapore are well-positioned to benefit from the data centre boom, thanks to AI, cloud computing and 5G roll-out, said Josh Daitch, ESR group chief investment officer.
'Rising concerns around data sovereignty in Apac are accelerating demand for locally hosted data centres,' he added.
He also noted that data centres, as a nascent asset class, are trading at a relative discount to traditional logistics real estate. 'This is reminiscent of the emergence… of the logistics sector, which used to trade at discounted cap rates before investors evolved their understanding of the long-term strategic value and stability of the asset class.'
On the home front, Nuveen chief investment officer and Apac head for real estate Louise Kavanagh believes that the office sector, in particular, will be supported by low vacancies and limited new supply in the coming years.
'For all of the issues which (the sector) faces, demand far outstrips supply for the highest-quality assets in the best locations,' said Chew. 'Generally, occupiers want less space, but the space they do want needs to be high-specification.'
Andrew Lee, BlackRock's head of investments for Singapore real estate, added that the living sectors – especially serviced apartments – may be less exposed to macro volatility.
This is thanks in part to structural shortage in supply and strong demand from expatriates as well as various longer-term visitors, he said.
Beyond traditional real estate, Phillips said the current environment is especially conducive to debt strategies.
'Increased bank regulation and capital rules, higher funding costs and the retail focus of commercial banks are working in favour of non-bank lenders gaining further traction in the (Australia and New Zealand) debt market,' he explained.
'Add to it the current economic uncertainty, higher cash rates, equity pricing volatility and capital shortages, and it provides an opportune time for commercial real estate debt investment.'
Nuveen now sees stronger demand for its credit products and core products, with investors drawn to their stability and income components.
This has brought a return of investor interest to Australia's necessity-based retail sector, with investment activity growing in the past years as yields adjusted to the 6 to 7 per cent range, said Phillips.

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Cooked in Singapore: the tough road to success for homegrown chefs
Cooked in Singapore: the tough road to success for homegrown chefs

Business Times

time9 hours ago

  • Business Times

Cooked in Singapore: the tough road to success for homegrown chefs

[SINGAPORE] Nicolas Tam's journey as a Singaporean chef is an all-too-familiar tale, but with a storybook ending. Young, ambitious and full of creative energy, he wanted to open his own restaurant but could find no investor willing to put money on a local talent. Eventually, one took a gamble and helped him open his restaurant, Willow, in 2022. It paid off. By 2023, Willow had a Michelin star. Nicolas Tam of one-Michelin-starred Willow. PHOTO: WILLOW While he joins other Michelin star compatriots such as Han Li Guang, Malcolm Lee and Jason Tan, Tam is a rare success in a dining scene where Singapore-born chefs have barely made a dent despite the city's international status as a culinary destination. Unlike, say, Bangkok, Tokyo and Seoul – thriving gourmet hubs boasting legions of home-grown chefs lauded for their work with local ingredients and heritage – Singapore is largely dominated by foreign-born chefs, who have been credited with raising the bar and adding vibrancy to the local dining scene. Whether this puts local talent at a disadvantage is a topic for debate. Among other things, Singaporean chefs struggle with identity issues, and winning over diners or investors who are more enamoured of their 'imported' counterparts. As one pundit quips: 'When a Japanese man touches a slice of fish with his bare hands, it becomes gold. But when the hawker doesn't wear a mask, the diners complain to SFA (Singapore Food Agency).' At the same time, a beleaguered food and beverage (F&B) industry – marked by restaurant closures, chefs dropping out to work in other fields or move into private dining, and the high costs of running a restaurant – further reduces the talent pool, making it even harder for existing and new chefs to thrive. ' Local chefs sometimes have to work harder to prove their ideas are worth backing, especially if they're trying to do something that doesn't fit neatly into existing categories. ' — Wee Teng Wen, founder of The Lo & Behold Group However, rewards await those who persevere, as in the case of Tam, who prides himself on being 'one of the few true-blue Singaporean chefs who worked from the bottom to where I am, in my own home country and in spite of all challenges'. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Investing in local talent That investors are skittish about putting money on local talent goes without saying. Tam notes how he had approached two F&B groups with his idea for Willow, but did not hear from one and was rejected by the other for being too young. His luck changed when he met Lim Kian Chun, then in the early days of Ebb & Flow Group, but even he 'had doubts about me, being local and unproven'. After much convincing, Lim invested a modest amount, and the rest is history. Wee Teng Wen, the founder of The Lo & Behold Group who is known for his support of local talent, observes that 'it's not always a level playing field' when it comes to restaurant investment. 'For a long time, chefs with international experience or big-name mentors tend to get more attention, as larger hospitality players tend to rally around something familiar or already validated. Local chefs sometimes have to work harder to prove their ideas are worth backing, especially if they're trying to do something that doesn't fit neatly into existing categories.' Law Jia-Jun, chef-owner of Province. PHOTO: PROVINCE 'There is pressure to prove that my food can be seen as comparable or equal to that of non-Singaporeans, especially those who are known at home and abroad,' says Law Jia-Jun, who opened his restaurant, Province, in 2023. 'Like it or not, platforms like the Michelin guide shape public and investor perception, and most of the Michelin restaurants here are helmed by foreign chefs.' So far, no Singaporean chef-fronted restaurant holds more than one star, and this feeds 'a certain perception about who is 'worthy' of recognition'. Province serves progressive Singaporean cuisine. PHOTO: PROVINCE He recalls a recent conversation with another chef who had plans to open an izakaya. 'Their investors felt that it would be easier to market the concept if it were fronted by a Japanese chef. That struck a chord with me, because it seems like there's something about Singaporean culture that is unsure how to value things if there isn't some foreign pedigree burnishing its credibility or desirability.' Defining a Singaporean chef For veteran chef Han Li Guang of the one-Michelin-starred Labyrinth, it has been a long journey of 11 years to evolve as a Singaporean chef. Even today, there is still a stigma about paying a premium for what locals see as 'mod-Sin', or elevated hawker food. 'While Singaporeans are becoming more receptive to modern ways of interpreting heritage food, it's not to the extent of Seoul or Bangkok, where the population is much bigger,' says Han. Also, Thai and Korean cuisines have longer histories as well as more defined characteristics and flavours, unlike Singapore cuisine which is 'all over the place'. It is 'very hard to nail down, but at the same time, there's a lot of content out there, and that's what helps to keep Labyrinth unique'. He notes that skills-wise, Singaporean chefs score highly, thanks to the many Michelin-starred restaurants that give them the exposure and the training. What they lack is Asian cooking skills, which Han gripes is missing from culinary schools – which still emphasise Western techniques. ' It seems like there's something about Singaporean culture that is unsure how to value things if there isn't some foreign pedigree burnishing its credibility or desirability. ' — Law Jia-Jun, chef-owner of Province 'I had two young chefs who quit after three months because they were trained in French cooking and couldn't get used to using a wok. So they wanted to return to their comfort zone,' he says. Which begs the question: Who is more Singaporean? One who is inspired by their roots, or one who rises to the top ranks of highly acclaimed Michelin-starred restaurants? The two are not necessarily mutually exclusive, says Law, who feels he would consider himself a Singaporean chef even if he had chosen to stay in a Western kitchen instead of striking out on his own with Province. He acknowledges he has chosen a more 'difficult' path because 'there is no clear blueprint for what we're trying to do. But that's also our mission – to discover what Singaporean cuisine is and develop an approach to cooking at a fine-dining level that is more local and regional'. Ng Guo Lun, head chef of Jaan by Kirk Westaway. PHOTO: JAAN For Ng Guo Lun, his achievement comes from making his way up from kitchen assistant at Willin Low's Wild Rocket after national service, to head chef at the two-Michelin-starred Jaan by Kirk Westaway, working next to its eponymous chef-owner. While other chefs have helped to shift mindsets about local food, 'I've chosen a different path, but not because I don't believe in Singaporean cuisine'. 'This is what I want at this point in my career, which is to excel in the kitchen while expressing my own style in other ways,' he adds. Winning the hearts of Singaporean diners While progress is still slow, 'there's a growing appreciation for chefs who are rooted here and have something original to say about Singaporean food', says Lo & Behold's Wee. A case in point would be the group's newest restaurant, Belimbing, helmed by 'new-gen' chef Marcus Leow. Marcus Leow of Belimbing. PHOTO: BELIMBING 'The response has been a lot better than expected,' says Leow, whose cuisine explores local recipes and South-east Asian ingredients. While he agrees that there is pressure on Singaporean chefs to reinterpret local cuisine, 'it gives me stronger motivation to get better at what I do'. Grilled firefly squid at Belimbing. PHOTO: BELIMBING Perhaps one of the biggest success stories would be Mustard Seed, the counter-only, perennially booked-out restaurant run by Gan Ming Kiat. The chef, who has won hearts with his unique version of Singaporean food with a Japanese accent, was recently joined by fellow local chef Desmond Shen – well-known for his innovative cooking style. Gan Ming Kiat of Mustard Seed. PHOTO: KERRY CHEAH 'Running a business with honesty and sincerity goes a long way,' says Gan of his success from Day One. 'When we started, there weren't many modern Singaporean tasting menu-style restaurants around, so we were able to start strong and build on that momentum.' Candied orange kuih bingka at Mustard Seed. PHOTO: KERRY CHEAH Schooled in kaiseki and Peranakan cuisine, he credits his training in Asian rather than Western kitchens for creating a cuisine that 'hits the sweet spot of being tasty and creative enough without being too intellectual'. 'Singaporeans relate to this better.' Market realities and carving out a niche While Gan had a first-mover advantage, 'to come out and do something of your own now is definitely much harder than when I first started out', he says. 'You're dealing with higher costs, increased diner expectations, a highly competitive dining scene, and also a dismal post-Covid climate. Dining out is now a lower priority.' MJ Teoh of the heritage-inspired Native got a full reality check when the restaurant closed down after three years, even though the original cocktail bar remains. One of the few female chefs in Singapore, Teoh laments that 'one of the mistakes we made was not to differentiate ourselves from the bar, because people thought we just did bar snacks and didn't bother to give us a try'. MJ Teoh, former head chef of Native. PHOTO: MJ TEOH She adds: 'We weren't making enough money and the rent was way too high. Amoy Street is very competitive and in the last few years, we noticed people are just not spending as much. A lot of us in the industry felt the shift – sales were down even in bars that were thriving.' MJ Teoh's cooking is inspired by her heritage. PHOTO: MJ TEOH Teoh is part of a cohort of young chefs who are trying to find their way in this uncertain climate, even going through a period of soul-searching. She was so burnt out, she says, that she stopped working for a few months. Recently, she started giving pasta-making lessons and does private dining in client's homes. The plan is to start a dining space in her own home and while she is not ruling out running a restaurant again with a new investor, she questions if it is a practical move in the current climate. Growing the talent pool While market uncertainty has led to attrition as chefs leave the industry completely to embark on totally different careers, the numbers enrolling in culinary schools have grown, says Ian Goh, a culinary arts lecturer at the Institute of Technical Education (ITE). Ian Goh, culinary arts lecturer at ITE. PHOTO: IAN GOH 'Cohort-wise, we've been seeing a consistent rise in the number of students enrolling in our culinary programmes,' he says. 'Over the past few years, there's been a noticeable shift where more (young people) are interested in building long-term careers in F&B.' The change was apparent after Covid-19, when home-based businesses sprouted up. That taste of entrepreneurship, Goh says, spurred their interest in making a career of it. The challenge, he adds, is matching chefs' passion with the realities of the industry – namely 'long hours, high pressure, and sometimes, toxic work environments'. Despite more work-life balance in some progressive kitchens, 'the industry still has a long way to go'. But he is also seeing how the younger generation is 'redefining what it means to be a culinary professional', going beyond conventional cooking to explore 'food styling, research and development, sustainable food systems, entrepreneurship and even food history'. Plus, there are platforms for local chefs to shine, says Nicola Lee, the South-east Asia academy chair for the World's 50 Best Restaurants guide as well as its Asian equivalent. While her role pertains to the voting for the guides, she is a staunch supporter of local talent. ' Investors today are increasingly interested in strong, distinctive chef-driven narratives, regardless of nationality. What matters is the authenticity of the story and the quality of execution. ' — Veteran chef Ace Tan Besides Han Li Guang and Jason Tan, pastry chefs such as Cheryl Koh of Tarte and Louisa Lim of Odette have been recognised among the 50 Best recipients, along with Janice Wong. ITE's Ian Goh was also the 2022 winner of the San Pellegrino Young Chef Academy for Asia. Not to mention the Singaporean chefs making waves overseas include Kenneth Foong of Noma (Denmark), Mathew Leong of Re-Naa (Norway), and Jimmy Lim of JL Studio (Taiwan). On its part, the Singapore Tourism Board also 'supports our local talents in prestigious international competitions to elevate Singapore's global culinary standing,' says Cherie Lee, director, lifestyle and attractions. Most recently, it supported Leong's participation in this year's Bocuse d'Or Grand Final, and worked with him 'beyond the competition to drive awareness of Singapore's food scene through our social platforms. STB also 'collaborates with homegrown events and global partners, including 2024's Singapore Food Festival and 2025's Kita Food Festival to showcase Singapore's culinary excellence internationally,' adds Lee. The way ahead 'We need to show that cooking local food, especially at a higher level, is a viable and rewarding career path,' says Wee of Lo & Behold. 'Young chefs often gravitate towards other cuisines... because of what they're exposed to or (because) certain cuisines are more globally recognised, and that makes hiring for local restaurants an even bigger challenge.' He adds: 'To shift that mindset, we need to spotlight chefs doing meaningful work with local food and show that there's creativity, depth, and a future in it. Visibility helps, but it needs to be matched by structural change. That includes reforming culinary school curriculums so local cuisine is taught with the same rigour as European cooking. 'We also need to shift the conversation from preservation to innovation, and cultivate an audience that's curious, open, and willing to value new expressions of Singaporean food.' For veteran chef Ace Tan, who launched his Chinese-inspired restaurant Asu last year, the key is not to pigeonhole the definition of a 'Singaporean restaurant'. 'It's more accurate to consider it as a Singaporean chef presenting their interpretation of Asian, cross-cultural cuisine. The landscape has evolved significantly since I started this path in 2015 (with the short-lived Restaurant Ards) – there's now a growing appetite and appreciation for contemporary Asian concepts across East Asia,' he says. 'Investors today are increasingly interested in strong, distinctive chef-driven narratives, regardless of nationality. What matters is the authenticity of the story and the quality of execution.'

Oversupply from China to cut Singapore construction material prices further in Q2
Oversupply from China to cut Singapore construction material prices further in Q2

Business Times

time12 hours ago

  • Business Times

Oversupply from China to cut Singapore construction material prices further in Q2

[SINGAPORE] Prices for some construction commodities in Singapore are tipped to fall further in the second quarter, with steel rebar prices forecast to fall 13 per cent year on year driven by oversupply and competitive exports from China. This could benefit developers, builders and other construction contractors, though new tariffs may disrupt global supply chains in the near term, a report by construction consultancy Linesight said. Linesight predicted that prices for several key materials – such as copper, steel rebar, stainless steel, steel flat, cement and diesel – will dip in the second quarter of this year. Lower prices of between 1 and 13 per cent year on year follow corrections across most of the Asia-Pacific (Apac) in 2024. Steel rebar prices in Singapore, for instance, have been on a decline since Q2 2023. It is forecast to fall another 20.6 per cent in Q2, extending an estimated 19.7 per cent decline in the first quarter. Year on year, steel rebar prices are expected to be 13 per cent lower. The drop in steel rebar prices, in particular, is set to continue in most of Apac and Gulf Cooperation Council markets amid global trade tensions and uncertain local production, said Linesight. A NEWSLETTER FOR YOU Tuesday, 12 pm Property Insights Get an exclusive analysis of real estate and property news in Singapore and beyond. Sign Up Sign Up Oversupply and competitive export prices, especially from China, puts pressure on regional steel rebar prices, it added. 'The imposition of US tariffs has inadvertently increased domestic steel availability, further contributing to price declines in some regions.' Prices of concrete, lumbar and plasterboard are estimated to hold steady in Q2, while that of bricks could inch up 1 per cent and aluminium up 6 per cent. Aluminium prices had fallen in the previous year – bucking gains in most of Apac – due to already high base prices, Linesight noted. But tight supply conditions, rising production costs and geopolitical factors turned the tide in 2025 with prices up seen creeping back up, it said. For the rest of this year, Linesight projects a -1 to +1 per cent price change for most of Singapore's construction commodities. 'Global geopolitical tensions continue to contribute to the overall inflationary risk premium in the construction industry,' said Linesight. 'Trade restrictions, tariff uncertainties, and raw material bottlenecks are creating unpredictable cost scenarios for developers and contractors. These factors, coupled with energy market volatility, are amplifying volatility in cost planning and procurement.' Easing wages The consultancy pointed out that labour inflation eased in Singapore as well, to 1.5 per cent in 2024, from 9 per cent in 2023. Still, shortages in structural skilled labour persist, putting pressure on the cost of construction, it said. Linesight added that mission-critical sectors are now facing inflationary pressures, with tight contractor availability and longer lead times for equipment. These include sectors such as data centres, renewable energy facilities and artificial intelligence-driven infrastructure projects. Overall, construction output is likely to grow steadily across Apac, with strong activity in data centres, infrastructure, industrial and energy sectors, Linesight's report showed. This is mainly driven by government spending, coupled with large scale projections and industrial expansion, it said. The region is poised to see the fastest growth of data centre colocation over the next five years, commanding a massive construction pipeline of US$56.4 billion. Singapore's construction industry is forecast to see average annual growth of 4.1 per cent from 2025 to 2028, up from 3.3 per cent in 2024, fuelled by investments in oil and gas, transport, and renewable energy projects. Construction contracts surged 34 per cent year on year in the first nine months of that year. The industry's projected improvement is further boosted by the government's push to achieve 2 gigawatt-peak of solar power by 2030 and carbon neutrality by 2050, said the consultancy. Billions of dollars have also been set aside for its Land Transport Master Plan 2040, which charts Singapore's land transport strategies, and the undersea energy cable project, it said.

Toyota chairman re-elected against backdrop of US$33 billion buyout bid
Toyota chairman re-elected against backdrop of US$33 billion buyout bid

Business Times

time14 hours ago

  • Business Times

Toyota chairman re-elected against backdrop of US$33 billion buyout bid

[TOYOTA CITY, Japan] Toyota Motor shareholders re-elected Akio Toyoda as chairman on Thursday (Jun 12), highlighting support among mom-and-pop investors even as the Japanese automaker's US$33 billion buyout of a group company draws criticism from overseas shareholders. Toyoda, formerly chief executive of the world's top-selling automaker and grandson of its founder, was widely expected to be re-elected at Thursday's annual general meeting. For the first year in three, he was not opposed by either of the leading proxy advisory firms which had previously flagged governance concerns. The breakdown of voting is yet to be released so it is unclear whether he secured more than last year's 72 per cent, the lowest on record for a Toyota director. The Nikkei newspaper reported, without citing its source, that Toyoda was estimated to have received at least 96 per cent. On Tuesday, shareholders of group company Toyota Industries peppered executives with questions about the carmaker's US$33 billion buyout bid that foreign investors have called unfair for minority shareholders. Toyoda, who is not on Toyota Industries' board, was not present at that meeting. 'There had already been a lot in the press about Toyota Industries ... so I think many shareholders thought they had enough information,' said Akihiro Horiuchi, a Toyota Motor shareholder in his forties who was attending the AGM in central Japan for the second time. He said the automaker had explained its rationale for the deal on its Toyo Times news website. 'Toyota (Motor) is the best company in Japan and I think it will continue to grow,' Horiuchi said. BT in your inbox Start and end each day with the latest news stories and analyses delivered straight to your inbox. Sign Up Sign Up Toyota Motor plans to take forklift-maker Toyota Industries private through a complex deal that will see Chairman Toyoda invest 1 billion yen (S$8.9 million) of his own money and spur restructuring of Japan's most powerful corporate group. Priced 16,300 yen a share, some overseas shareholders have said the price undervalues the target's intrinsic value and strengthens the founding family's control over the group. Toyota Motor has said the acquisition will allow Toyota Industries to deepen collaboration with group companies, without the concern of short-term profit targets, as the group develops a broader mobility identity. This year, proxy advisers Glass Lewis and Institutional Shareholder Services recommended shareholders re-elect Toyoda. Glass Lewis recommended voting against in the previous two years and ISS had last year. Toyoda's position came under scrutiny due to broader governance concerns. Neither adviser gave specific reasons for their change in recommendation this year. The chairman has seen shareholder support slip in recent years. Last year's 72 per cent was down from 85 per cent and 96 per cent in the prior two. In a July interview with Toyo Times, Toyoda acknowledged his seat could be at risk if shareholder support continued to fall. Toyota Industries, formerly Toyoda Automatic Loom Works, was founded in 1926 to make automatic looms. It set up an automotive division which it later spun off as Toyota Motor. REUTERS

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