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Park Hotel Management and Allen Law's legal battle results in landmark High Court judgment for insolvency law

Park Hotel Management and Allen Law's legal battle results in landmark High Court judgment for insolvency law

Business Times26-05-2025
[SINGAPORE] Former Park Hotel Management (PHMPL) director Allen Law Ching Hung, who is being sued by liquidators of the company, has failed to reduce his potential liabilities by S$6.8 million after the High Court rejected his application to amend his defence and introduce a counterclaim .
In a landmark judgement last year, Justice Goh Yihan dismissed Law's application on the basis that the counterclaims Law sought to introduce did not fall within the scope of insolvency set-offs.
Justice Goh ruled that insolvency set-offs are the only form of set-offs that can be advanced against an insolvent company without requiring permission from the court.
This is the first time a court in Singapore has authoritatively addressed the legal issue of what kind of set-offs are available against an insolvent company.
An insolvency set-off is a mechanism by which a company's debt is cancelled out or reduced by the amount the other party owes, if the company goes into liquidation. There are also legal and equitable set-offs but these are not provided for in the Singapore statutes.
In his application, Law claimed that the S$6.8 million included S$4.3 million which he paid to UOB as a guarantor of a loan extended by the bank to PHMPL and S$2.5 million which was paid to discharge PHMPL's debts.
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Since 2022, the liquidators of PHMPL and Law have been embroiled in several related court cases over the disposal of assets sold to entities related to Law before PHMPL was placed into liquidation.
The main case pertains to whether Law transferred virtually all of PHMPL's assets to himself and three companies under his control, in undervalued transactions or in breach of Law's duties as a director.
'The effect of these transactions was allegedly to substantially reduce the sums available for distribution amongst PHMPL's creditors in the event of its liquidation,' Justice Goh said.
While a verdict has yet to be delivered for the main case, in dismissing Law's application to introduce a counterclaim, Justice Goh said that because the claims against the defendants were based on the defendants' 'wrongdoing', the claims do not satisfy the requirement of mutual dealings required for insolvency set-offs.
In their suit, PHMPL's liquidators allege that Law committed breach of fiduciary duty, breach of trust and conspiracy through unlawful means.
Citing English case law, Justice Goh said: 'There is no set-off available between a debt due to a misfeasant and his liability to repay the monies which he has been ordered to pay in misfeasance proceedings'.
He pointed out how in English legal scholar Sir Roy Goode said: 'Any other conclusion would enable the wrongdoer to benefit from his wrongdoing by recovery through set-off instead of having to prove in the winding-up in competition with other creditors.'
In another judgement released last Friday (May 23), High Court Judge Audrey Lim ruled that another of PHMPL's creditors, the trustee of Ascendas Hospitality Reit (AH-Reit), will not be able to claim the full amount it is seeking from PHMPL's subsidiary PHCQ, which is also in liquidation.
This was after Park Hotel Group Management, one of Law's companies, challenged how AH-Reit had derived its claim for over S$562,400 in property tax it was seeking from the liquidators.
AH-Reit, which has since combined with Ascott Residence Trust to form what is known today as CapitaLand Ascott Reit, was the landlord of the former Park Hotel Clarke Quay property at Unity Street leased by PHCQ.
AH-Reit sought to claim, amongst other costs, rental and property tax payable from August 2021 to June 2023. PHCQ stopped paying rent in 2020 which resulted in AH-Reit terminating its lease in August 2021 and repossessing the property after PHCQ failed to pay around S$5.92 million in rent.
From August 2021 to September 2022, Ascott International Management (AIMPL), an entity related to AH-Reit, was appointed to manage the hotel. The building was leased to Ascott Hospitality Business Trust from October 2022, with AIMPL remaining as manager. The property is currently home to The Robertson House by The Crest Collection which officially opened in October 2023.
Under the lease, Ascott Hospitality Business Trust paid rent to AH-Reit while AH-Reit bore the property tax, Justice Lim noted.
The judge said she accepted that it was reasonable for AH-Reit to have arranged for AIMPL to manage the property and that it was reasonable for AH-Reit to lease the property to Ascott Hospitality Business Trust.
However she added: 'Neither AH-Reit nor the liquidators have explained why AH-Reit did not impose the obligation to pay property tax on Ascott Hospitality Business Trust.. Nor why the tax was borne by AH-Reit.
'That the Ascott Hospitality Business Trust lease did not include an obligation on Ascott Hospitality Business Trust to bear the property tax is to be contrasted with the lease wherein PHCQ bore such an obligation.'
'AH-Reit appears to have treated AHBT more favourably (compared to PHCQ) by not imposing an obligation on AHBT to pay property tax, only to then claim the property tax from PHCQ instead.'
The liquidators' acceptance of AH-Reit's property tax claim, without any scrutiny it would seem, was unsatisfactory, Justice Lim said.
As a result, the High Court judge reduced AH-Reit's proof of debt by S$273,792 in property tax it was claiming for the period from October 2022 to June 2023.
She also ruled that some of the items the Reit sought to claim under costs for replacement had insufficient evidence to prove that they were remedial works that fell within PHCQ's obligations under its lease.
Nanthini Vijayakumar from TSMP Law was the lead counsel representing Allen Law, while Allen & Gledhill's Lee Bik Wei and her team acted on behalf of the liquidators. The case continues.
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New brands pour into Singapore's growing tea scene

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LimCha Teahouse Cafe's owner, Ms Gladys Lim, 24, welcomes the variety that new tea sellers bring. 'There are so many facets to tea, from traditional to floral to herbal infusions. It is a welcome change from the coffee scene and the trend of syrupy bubble tea,' she says. Ms Glady Lim, owner of LimCha Teahouse Cafe, is on a mission to preserve Teochew tea culture. ST PHOTO: HESTER TAN From mass-market launches to niche ateliers, here is a closer look at seven purveyors brewing a distinct presence in Singapore's tea scene. ChaPanda: Fresh fruit in every cup Where: 02-07 *Scape, 2 Orchard Link, and B2-162 Northpoint City, South Wing, 1 North Point Drive Open: 10am to 10pm daily Info: @ on Instagram ChaPanda entered Singapore in July with a splash, opening two outlets within a week to introduce its fresh fruit tea drinks. Founded in 2008 in Chengdu, Sichuan, the Chinese brand has shifted from bubble tea to offering fruit-based tea beverages alongside milk tea. Founded in 2008 in Chengdu, Sichuan, ChaPanda entered Singapore in July with two outlets, including at *Scape. ST PHOTO: GAVIN FOO The Singapore menu features 18 drinks, with the classic Signature Taro Ball Milk Tea ($4.50 for medium, $5.50 for large) made with Mei Zhan Hua Kui tea leaves from Yunnan. This black tea has slightly bitter notes and a floral fragrance that pairs well with milk. The brand's top sellers here, as in China, are fruit teas. Besides the popular Mango Pomelo Sago ($5.90 for medium, $6.90 for large), customers are also drawn to Shine Muscat Grape Jasmine Tea ($5.90 for medium, $6.90 for large). Shine Muscat grapes from China are delivered daily. Each drink is prepared to order, with grapes muddled by hand to release the juice, then blended with jasmine tea and ice. Chunks of grape and jelly give the drink a chewy texture. ChaPanda's Shine Muscat Grape Jasmine Tea (left) and Mango Pomelo Sago. ST PHOTO: GAVIN FOO No artificial colouring or preservatives are used, with the drinks' colour coming from tea or fruit. Customers can choose sugar levels ranging from zero to 120 per cent. The *Scape flagship spans 1,000 sq ft indoors and 2,000 sq ft outdoors, seating up to 15 inside and 70 outside. Expansion plans include a Chinatown Point outlet in October and more outlets in the next three years. Luli Singapore: Tea meets TCM remedies Where: 02-184/185 Marina Square, 6 Raffles Boulevard Open: 10am to 10pm daily Info: Ms Jovalene Teo, chief executive of Luli Singapore, at the brand's first outlet in Singapore at Marina Square. ST PHOTO: LIM YAOHUI Ms Jovalene Teo, 44, chief executive of Luli Singapore, holds the Singapore master franchise of the Chinese brand of modern beverages rooted in traditional Chinese medicine (TCM), with the aim of providing consumers here with alternatives to sugar-laden bubble tea. The concept from Nanjing, launched in 2023, has about 500 outlets in China and one each in Malaysia and Vietnam. At Luli Singapore's first outlet at Marina Square, consumers can choose from 22 drinks, with the signature range being caffeine-free 'remedy brews' made without tea leaves. These herbal infusions use ingredients such as ginseng, dried pear slices and fresh Namshui pear. Other offerings include milk teas and fruit teas made with jasmine green tea, osmanthus oolong and honey-scented black tea. The formulations for the TCM-based remedy brews are supported by Nanjing University of Chinese Medicine and Jiangsu Traditional Chinese Medicine Industry Research Institute. A popular choice is Roselle Tangerine Peel Zest ($5.90 for medium, $6.90 for large), with a tangy-sweet base of aged tangerine peel, plum, roselle, licorice root and hawthorn. In TCM, these are said to aid digestion, support spleen health and soothe the throat. 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Opened in February, the premium tea atelier offers 12 handpicked varieties from across Asia – including the sought-after first flush of Xi Hu Long Jing and the smooth, fruity Li Shan High Mountain Tea – brewed with precision to showcase their aroma and taste. Golden Seed's teas are split into two categories: five premium options under the Tea Awakening Journey, and seven award-winning or aged teas – some more than 20 years old – served as Grand Tea Experience sets. Each set comes with snacks, and most teas yield four to five brews without losing flavour. The Xi Hu Long Jing ($88+) is sourced from Hangzhou's West Lake, using only the first spring shoots and is prized for its refreshing, nutty and slightly sweet notes. The tea is served in a glass teapot to display the leaves, which float to the surface at the start of the brew – a mark of quality and freshness. Xi Hu Long Jing Grand Tea Experience at Golden Seed. ST PHOTO: HEDY KHOO The Li Shan High Mountain Tea ($88+) is a Taiwanese oolong with a velvety, fruity profile preserved through delicate roasting. While each Grand Tea Experience set serves up to two, each Tea Awakening Journey set serves one, such as the Liu Bao ($36+), a fermented tea from Guangxi that has earthy, medicinal notes. Liu Bao Tea Awakening Journey at Golden Seed. ST PHOTO: HEDY KHOO Beyond the drinks menu, the space includes a retail section with the in-house designed Harmony Teapot ($108), made of glass and created to make tea brewing accessible at home without complex rituals. Origin Teahouse: Natural tea beverages Where: 01-05A Kada, 5 Kadayanallur Street Open: Noon to 8pm (Mondays), noon to 9.30pm (Tuesdays to Sundays) Info: Go to @originteahouse on Instagram or call 8089-1608 At Origin Teahouse, the Roasted Tie Guan Yin Latte ($6.80) offers a coffee-like experience without the jitters or crash. Roasted Tie Guan Yin Latte at Origin Teahouse at Kada. ST PHOTO: HEDY KHOO Co-founders Lee Wenxi, 31, and Ethan Keng, 33, came up with a process of deep-roasting tie guan yin leaves from China's Fujian to bring out chocolatey, toasty aromas before grinding them into powder for a 'tea espresso'. Mr Ethan Keng (left) and Mr Lee Wenxi, co-founders of Origin Teahouse at Kada. ST PHOTO: HEDY KHOO Extracted using a calibrated Taiwanese espresso machine, the concentrated shot is blended with fresh local milk from Viknesh Dairy Farm and Madagascar vanilla beans. French Elle & Vire cream, not non-dairy creamers, goes into the blend for a silky finish. Origin Teahouse, which positions itself as a 100 per cent fresh and natural tea beverage brand, does not use artificial flavourings, additives or sweeteners in its beverages. Opened in December 2024 at Kada, the 30-seat teahouse reflects the founders' commitment to transparency and accountability to customers in terms of the source and quality of ingredients used. The duo took numerous trips to China's tea-growing regions for research and development of their products over a period of 16 months. Also on the menu is its signature Berry Nice Tea ($9.20), a lively brew of gardenia green tea with fresh strawberry puree, finished with the distinct floral citrusy scent and flavour from perfume lemon slices. The perfume lemon, a hybrid lemon, is air-flown weekly from Guangdong. Origin Teahouse's Berry Nice Tea features perfume lemons. ST PHOTO: HEDY KHOO The brand launched its second outlet, a takeaway kiosk at The Arcade, in June and has a third outlet at Tang Plaza in Orchard set to open on Aug 18. Tea Therapy Singapore: Caffeine-free infusions Info: Go to or call 9844-1415 Online store Tea Therapy Singapore focuses on floral, herbal and freeze-dried fruit infusions, which eschew tea leaves, are free of caffeine and are best consumed unsweetened. Launched in September 2024 by Ms Sheena Lim, 53, it is dedicated to sharing plant-based remedies, with a focus on the restorative benefits of herbal and floral infusions. Ms Sheena Lim, owner of Tea Therapy, an online tea retailer which specialises in caffeine-free floral, herbal and freeze-dried fruit teas. ST PHOTO: HEDY KHOO Her interest in these began in 2018 after she suffered a mini stroke triggered by stress, during which she was unable to see out of her right eye for 30 minutes. She was subsequently hospitalised for four days. Not keen to take the prescribed blood thinners on a long-term basis, she learnt to prepare folk remedies for herself using plants and herbs. Eventually, her interest in plant-based remedies developed into a business plan to sell floral and herbal infusions online. 'I am not just selling tea for drinking. I want to promote a healthier lifestyle with more thought to incorporating plants into the diet in the form of floral and herbal infusions,' she says. She notes that preparing and drinking tea can be a meditative and calming ritual, appealing to those seeking moments of peace in their busy lives. Start with the nine-piece Flora Sampling Set ($18.90), a discovery box of 'tea bombs' featuring flowers such as rose, roselle, jasmine, lily, osmanthus, yellow and white chrysanthemum, peony and butterfly pea. The balls of tea are handcrafted in Yunnan. Tea Therapy's floral tea bomb made of rose petals and roselle. ST PHOTO: HEDY KHOO For a night-time wind-down, try the herbal Bonne Nuit ($33.90 for a box of 10 sachets), crafted as a sleep-supporting blend. It combines longan, Poria cocos, tangerine peel, red date, barley, wolfberry, hawthorn, lotus seed, rose and rosemary – a gentle, caffeine-free option aimed to help one relax before bed. Tea Therapy Singapore's Bonne Nuit is a herbal blend crafted to aid sleep and made with ingredients such as longan, tangerine peel and rosemary. ST PHOTO: HEDY KHOO Petale Tea: Sip on stories Where: 05-33 Ubi Techpark, 10 Ubi Crescent Open: Pick up of orders by appointment only Info: Go to call 8065-7687 or e-mail enjoythemoments@ Opened in 2018 by founder Rosemary Kwa, 42, Petale Tea specialises in handcrafted blooming teas aimed at making tea-drinking a mindful, sensory ritual. Petale Tea founder Rosemary Kwa with a selection of handcrafted tea at her Ubi Techpark office. ST PHOTO: GIN TAY Its newest launch, the Classic Storytelling Tin series, brings narrative flair to premium tea. Released in June, the 10-flavour collection is named after attributes such as Elegance, Passion and Resilience. Each tin by Petale Tea, which specialises in gift sets, contains eight blooming tea balls and loose tea leaves. One standout is Gratitude (launch price of $58 until Sept 30, usual price $63). The ondeh ondeh-inspired tea promotes the value of noticing what is going well and using that awareness to shift one's outlook. The tin has eight blooming tea balls made of lily and gomphrena, hand-sewn with cotton string to green tea leaves. When steeped in water, the tea ball unfurls into a floral display. The loose tea leaves are a blend of black Ceylon tea with mint, coconut bits and pandan extract. Petale Tea's best-selling Gratitude is inspired by the flavour of ondeh ondeh. ST PHOTO: GIN TAY Another tin is Growth (launch price of $58 until Sept 30, usual price $63), which stands for how personal growth happens gradually, just as how a tea bud slowly unfurls. The tin has eight blooming tea balls in muscat and apple flavour, made with carnation and jasmine flowers, and green tea leaves. The loose tea leaves are a blend of muscat white tea, marigold and rose petals.

English, physics, chemistry: These tutors take O-level exams every year
English, physics, chemistry: These tutors take O-level exams every year

Straits Times

time18 hours ago

  • Straits Times

English, physics, chemistry: These tutors take O-level exams every year

Sign up now: Get ST's newsletters delivered to your inbox (From left) Mr Linus Lin, Ms Ho Meng Yeng and Mr Ivan Lim pictured with their O-level certificates on Aug 5. SINGAPORE – When Mr Ivan Lim applied to work at tuition centre Keynote Learning Hub two years ago, he had an unusual job interview. 'I was asked, 'Would you mind taking the O-level exam as a private candidate?'' recalls the 38-year-old English tutor, a former international school teacher. 'It was a very strange interview question.' He is one of three tuition teachers at Keynote Learning who sit the Singapore-Cambridge General Certificate of Education Ordinary Level (GCE O-level) examination every year, usually in the subjects they teach. The practice is 'strongly encouraged' at the tuition centre at Ang Mo Kio for its full-time tutors, says Mr Linus Lin , 44, co-founder and head of department for science. Mr Lin himself has sat the O-level examinations 10 times since 2015, usually taking two to four subjects each time, while Ms Ho Meng Yeng, 45, another co-founder at Keynote Learning and its head of English, has been sitting the English language O-level paper since 2013, sometimes taking literature as well. The trio are taking their O-level exams again in 2025. The centre's other four tutors are part-time staff and do not take these exams. Keynote Learning offers group tuition, online and in-person, for primary and secondary school levels in English, science, mathematics and Chinese. Fees start at $240 for four weekly lessons for primary school pupils. Top stories Swipe. Select. Stay informed. 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Ms Ho, a former Ministry of Education secondary school teacher, took the English and literature O-level exams in 2013 because she wanted to be 'really in touch' with the syllabus changes that year. She was working as a private tutor by then, and was not briefed by education authorities on the changes, unlike school teachers. After 12 years of taking O-level papers and having had the jitters while waiting for the oral exam, she knows how to advise her own students, some of whom have told her they 'blank out' during the exam, or get palpitations when they feel anxious. She guides them on how to stay calm during the oral exam, by teaching them square breathing, also known as box breathing. This deep-breathing relaxation technique involves inhaling, holding one's breath and exhaling for equal counts, typically for four seconds each time. Ms Ho Meng Yeng, a former Ministry of Education secondary school teacher, took the English and literature O-level exams in 2013 because she wanted to be 'really in touch' with the syllabus changes that year. ST PHOTO: MARK CHEONG She has views on the type of pen to use because 'handwriting matters'. She recommends using a pen with a fine 0.38mm nib for English Paper 2 – all the better to cram more words in the space provided in the exam booklet – and a 0.5mm ballpoint pen that flows well for the masses of writing required in Paper 1. Going into battle together Mainly, the tutors say they take the O-level exams repeatedly to empathise more fully with their charges. Working through 10-year series, compilations of national examination papers like the O- and A-levels, pales in comparison to the 'live action' of the exam hall. Mr Lin, who has been a tuition teacher since his 20s, says: 'I experience the change in the way the questions are designed and phrased over the years. The 10-year series is helpful but the difference is doing it at your own pace and taking the exam under time pressure. I can understand what my students are going through.' 'After the exam is over, it's easier to discuss the paper and how we have done. I can tell lots of stories afterwards and remind them not to make mistakes. It's also useful to teach them about handling anxiety and time management,' he says, describing himself and his students as 'war mates'. Mr Lim, who took the English paper in 2023 and 2024, adds: 'The first time I took the O-level paper was an eye-opener. I thought, 'Most educators are war theorists.'' His right hand ached badly after the writing-heavy Paper 1 in the first English language exam he took, which features Situational Writing and Continuous Writing. Mr Ivan Lim took the English paper in 2023 and 2024. ST PHOTO: MARK CHEONG After decades out of school, he was asked to respond to a statement like 'All you need to succeed in life is a positive attitude'. Mr Lim realised then that the O levels are 'quite demanding in terms of students' maturity'. 'I doubt I was so introspective at 16,' he reflects. The grades a tuition teacher gets The three tutors' result certificates, seen by The Straits Times, are a sea of A grades, mostly A1s (75 per cent and higher), followed by A2s (70 to 74 per cent). Their grades dip, sometimes drastically, when they embark on what they call 'experiments' and 'challenges'. For instance, in 2020, Ms Ho decided to 'leave all the difficult questions blank', resulting in a C6 grade, which ranges from 50 to 54 per cent. 'It was like a wake-up call for the very weak students at the beginning of the following year,' she says. Mr Lin has tackled different self-imposed 'challenges' in the 10 years he has taken the exams, often in response to students' questions. In 2016, he took the English paper in addition to the two subjects he teaches, physics and chemistry. 'In science, we need to have a good command of English to express our answers well. English was my worst subject in school. I hope it can be a message to my students that as long as you're willing to continue to improve, you can still achieve,' says Mr Lin, who got an A2 that year for English. His worst English grade as a student was C6. Mr Linus Lin once took a combined social studies and history paper to see what it was like, since social studies did not exist as an O-level subject when he was young. ST PHOTO: MARK CHEONG In 2020, besides English, physics and chemistry, he took the biology O-level exam, a subject he had never studied in school, because his students often ask him if physics or biology is 'easier'. (He found the latter easier to score well in.) While he usually does not study for the exams since he teaches the subjects, he spent several days mugging for the biology paper, for which he got a B3. He once took a combined social studies and history paper to see what it was like, since social studies did not exist as an O-level subject when he was young. The O-level examination fees for private candidates differ according to subject and citizenship. For example, Singapore citizens pay $105 each for subjects such as English and chemistry, and $100 for a humanities subject like combined social studies and history. While Keynote Learning foots the bill for the subjects the tutors teach and take exams in, Mr Lin paid his own fees for subjects he does not teach, like English and humanities. Mr Lin, who has been mistaken for an invigilator during one of his papers, says: 'Every time I take the exams, I feel happy because it's like I am 16 again.'

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