logo
GE2025: SDA unveils 'Make Change Happen' manifesto with audit push, NSF pay hike, housing reforms

GE2025: SDA unveils 'Make Change Happen' manifesto with audit push, NSF pay hike, housing reforms

The Singapore Democratic Alliance (SDA) officially launched its 2025 General Election manifesto on nomination day, unveiling a reform-driven platform as it contests Pasir Ris–Changi Group Representation Constituency (GRC) against the People's Action Party (PAP) team helmed by Minister in the Prime Minister's Office and Leader of the House, Indranee Rajah.
The SDA's slate will be led by its long-time chairman Desmond Lim, 58.
He is joined by party secretary-general Abu Mohamed, 74, and communications head Mr Harminder Pal Singh, 53.
In a surprise development on nomination day, the team was joined by 32-year-old restaurant owner Chia Yun Kai, who had previously announced intentions to form his own party—the Most Valuable Party—to contest East Coast.
Chia eventually entered the race under the Singapore Justice Party (SJP) banner, one of the two constituent parties of the SDA.
Formed in 2001, the SDA is a coalition of the Singapore Justice Party and the Singapore Malay National Organisation.
The alliance has long positioned itself as a voice for ordinary citizens, with its latest campaign framed as a challenge to what it describes as the PAP's 'Ivory Tower' governance and unchecked dominance in Parliament.
In its manifesto, titled 'Make Change Happen', the SDA outlines a series of proposed reforms to address issues it claims have been exacerbated under the current administration.
These include the high cost of living, unaffordable housing, job insecurity for Singaporean professionals, and strains in the public healthcare system.
Call for Independent Audit Agency to Curb 'Fiscal Flops'
The manifesto proposes the creation of an independent agency to audit and review government spending, arguing that billions have been lost through what it terms 'fiscal flops'.
Examples highlighted include overspending on projects such as NS Square, the ERP system revamp, and the Founders' Memorial.
To tackle rental pressures, particularly for hawkers and small businesses, the SDA suggests rent controls and property tax rebates for landlords who practise fair leasing.
It also calls for transparent oversight of rental agreements to curb hidden charges.
Another major proposal is the introduction of a Family Care Account, offering monthly government grants and co-savings options for families to cover caregiving and healthcare expenses.
This would be partially funded by increasing the Net Investment Returns Contribution by 5 percent, which the party argues is a reasonable adjustment given the country's recent fiscal surpluses.
Boosting NS Allowances and Expanding Education Benefits for Servicemen
On employment, the SDA proposes a staggered levy on Employment Pass holders to encourage firms to prioritise local talent.
This, it claims, would rectify what it sees as an imbalanced hiring environment where local professionals are penalised by compulsory Central Provident Fund contributions, making them less attractive to employers.
The party also champions an increase in National Servicemen's base allowance to S$1,600, equivalent to the Local Qualifying Salary, alongside a proposal for free local university education for NSFs—an initiative inspired by the US GI Bill.
'Build More, Build Ahead': SDA's Scaled-Up Housing Proposal
For housing, the SDA calls for a dramatic scale-up in flat construction under its 'Build More, Build Ahead, Build Simpler' strategy.
This includes building ahead of demand in pre-zoned areas, offering bare-bones housing options to reduce renovation costs, and capping price increases to the growth of median wages rather than market rates.
Making Medisave Portable Across ASEAN to Ease Local Healthcare Burdens
On healthcare, the party proposes widening the use of Medisave across ASEAN countries, particularly in Malaysia, Thailand, and Vietnam, to improve affordability and reduce domestic system strain.
The manifesto also includes constituency-specific plans for Pasir Ris–Changi.
These include bursaries, enhanced after-school learning, community employment networks, business mentorship schemes, and mental wellness centres. Infrastructure upgrades for safety and mobility are also promised, particularly benefiting seniors.
The SDA positions these proposals as achievable and financially sound, hinging on the political will to reform.
'Together, we can make change happen,' the party declares, emphasising its desire to serve as an effective check on PAP dominance in Parliament.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Singapore's 15th parliament to open on Sep 5
Singapore's 15th parliament to open on Sep 5

CNA

timean hour ago

  • CNA

Singapore's 15th parliament to open on Sep 5

SINGAPORE: The first session of Singapore's 15th parliament will commence on Sep 5 following the conclusion of the 2025 General Election on May 3. The sitting comes about five months after the 14th Parliament was dissolved on Apr 15 ahead of this year's General Election. The new session will kick off with the election of the Speaker and the swearing-in of the Members of Parliament (MPs) at 5pm, Leader of the House Indranee Rajah said in a media release on Friday (Jun 13). The 15th parliament will have 97 elected MPs and two non-constituency MPs. President Tharman Shanmugaratnam will deliver his opening address later that day. He will outline the priorities, policies and programmes of the government.

All 17 town councils received top ratings in estate management ahead of GE2025: MND report
All 17 town councils received top ratings in estate management ahead of GE2025: MND report

Straits Times

timean hour ago

  • Straits Times

All 17 town councils received top ratings in estate management ahead of GE2025: MND report

The operational report covered the 2024 financial year from April 2024 to March 2025. ST PHOTO: KUA CHEE SIONG All 17 town councils received top ratings in estate management ahead of GE2025: MND report SINGAPORE – All town councils received top ratings for estate management in their last performance review done before the 2025 General Election. The 17 town councils had green ratings across four categories of assessment in the latest town council management report released by the Ministry of National Development (MND) on June 13. This operational report covered the 2024 financial year from April 2024 to March 2025. The general election was held on May 3. The town councils continued to uphold their top marks from the last report for FY2023, where they all received the green ratings – the first time since the reports were issued in 2010. Green is the highest rating, followed by amber and red. The four areas for assessment are estate cleanliness, estate maintenance, lift performance and service and conservancy charges arrears management. To get a green rating for estate cleanliness or maintenance, a town council must have fewer than four counts of specific issues observed per block. For cleanliness, the issues include the presence of stain, litter, bulky refuse and graffiti. The top issue for cleanliness across the town councils continued to be stain and litter, similar to the previous report. For estate maintenance, obstruction of common areas also continued to be the main issue. Other observations included unauthorised fixtures, damaged plaster or spalling concrete and storage of combustible items. Lift performance was assessed to be top tier if town councils had less than two lift faults per 10 lifts monthly, and less than one hour of downtime per lift monthly. Service and conservancy charges arrears management was assessed as green if less than 40 per cent of the monthly collectible fees were overdue, and less than four in 100 households owed arrears for three months or more. A separate report that assesses town councils' corporate governance and internal controls over the same period will be published at the end of 2025. This is after MND receives and reviews the town councils' audited financial statements and their auditors' reports. In the upcoming year, MND will not be publishing the operational or governance reports for FY2025, which covers the period from April 2025 to March 2026. It said this is meant to provide a transition period for the newly formed and reconstituted town councils after the recent general election, so they can stabilise operations after any handovers. MND said it would continue to monitor the town councils' performances during this period and share its feedback with them to support their transition. The ministry previously announced that two new town councils in Punggol and Jalan Kayu were formed on May 30, bringing the total to 19. Among them, 12 town councils were reconstituted due to electoral boundary changes. The publications of the town council management reports will resume from FY2026, said MND. 'This is consistent with the approach taken after GE2020,' it added. Goh Yan Han is political correspondent at The Straits Times. She writes Unpacked, a weekly newsletter on Singapore politics and policy. Join ST's WhatsApp Channel and get the latest news and must-reads.

Cooked in Singapore: the tough road to success for home-grown chefs
Cooked in Singapore: the tough road to success for home-grown chefs

Business Times

time6 hours ago

  • Business Times

Cooked in Singapore: the tough road to success for home-grown 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.'

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store