Britain backs future Palestinian statehood but says ceasefire the top priority
British PM Keir Starmer (right) and Palestinian PM Mohammad Mustafa hold a meeting in Number 10 Downing Street in London on April 28.
LONDON - Britain supports eventual recognition of a Palestinian state, but the immediate priority should be alleviating the suffering in Gaza and securing a ceasefire between Israel and Hamas, a British Cabinet minister said on July 25.
Successive British governments have said they would formally recognise a Palestinian state at the right time, without ever setting a timetable or specifying the conditions for it to happen.
'We want Palestinian statehood, we desire it, and we want to make sure the circumstances can exist where that kind of long-term political solution can have the space to evolve,' British science and technology minister Peter Kyle told Sky News.
'But right now, today, we've got to focus on what will ease the suffering, and it is extreme, unwarranted suffering in Gaza that has to be the priority for us today.'
His comments came after French President Emmanuel Macron said France intends to recognise a Palestinian state in September at the UN General Assembly, a plan that drew strong condemnation from Israel and the United States.
In a statement on July 24, British Prime Minister Keir Starmer said statehood was the 'inalienable right of the Palestinian people', reiterating his call for a ceasefire as a necessary step towards achieving a two-state solution.
Speaking during a visit to Australia, Foreign Minister David Lammy echoed Mr Starmer's ceasefire call and described the situation in Gaza as 'indefensible'.
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The Gaza health authorities say more than 100 people have died from starvation, most of them in recent weeks.
Human rights groups have said mass starvation is spreading even as tonnes of food and other supplies sit untouched just outside the enclave. REUTERS
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Straits Times
40 minutes ago
- Straits Times
Why retire when you can reinvent your life in your 50s: Here are two courses to try
Writer Stephanie Yeo (centre) practises catwalking while taking off her jacket during Platinum Angels Management's modelling atelier course for women over 50. SINGAPORE – At 55, my mother was retired and helping to care for my baby. Now that I am that age, the 'R' word is not in my vocabulary. Why prepare to retire when you can reinvent yourself? After all, Gen Xers like myself – born from the mid-1960s to the late 1970s – are not just living longer than our parents, but we are also better educated, and more health-conscious, well travelled and tech-savvy. With the retirement and re-employment ages being raised to 65 and 70 respectively by 2030, young seniors like myself theoretically have a longer career runway now. However, a significant number are leaving the workforce before 65, with many doing so in their 50s, said Dr Koh Poh Koon, Senior Minister of State for Manpower, at the Committee of Supply debate in Parliament in March 2025. While the labour force participation rate stands at 86 per cent for those aged 50 to 54, it falls to 67.9 per cent for those aged 60 to 64, which Dr Koh termed a 'stark decrease of about 18 percentage points'. Their reasons for doing so are varied, he explained. 'Some wish to slow down and focus on family or personal commitments. Others have not worked for some time and may need to refresh their skills to return to the workforce.' Top stories Swipe. Select. Stay informed. Singapore Almost half of planned 30,000 flats in Tengah to be completed by end-2025: Chee Hong Tat Asia Death toll climbs as Thai-Cambodia clashes continue despite calls for ceasefire Asia Behind deadly Thai-Cambodian clashes, a bitter spat between two dynastic leaders Multimedia Lights dimmed at South-east Asia's scam hub but 'pig butchering' continues Singapore Black belt in taekwondo, grade 8 in piano: S'pore teen excels despite condition that limits movements Asia Where's Jho Low? Looking for 1MDB fugitive in Shanghai's luxury estate Life SG60 F&B icons: Honouring 14 heritage brands that have never lost their charm Business How parents can prevent disputes over their properties Dr Koh is co-chairing a Tripartite Workgroup on Senior Employment, which also involves the National Trades Union Congress and the Singapore National Employers Federation. It will look at policy recommendations to keep senior workers employed. In the light of recent policies to delay retirement, today's young seniors are likely to stay in the workforce longer, which would bolster their savings, although age bias is a challenge some will face, says Dr Kelvin Tan Cheng Kian, head of the Minor in Applied Ageing Studies programme in the Singapore University of Social Sciences' S R Nathan School of Human Development. 'Gen Xers don't want to be 'cancelled' by the younger generations. After all, they have coped with constant changes and disruptions, having lived through a number of crises in their lives, such as the crash of the late 1990s, Sars (severe acute respiratory syndrome) in the early 2000s, the 2008 financial crisis, Covid-19 and more,' Dr Tan adds. 'Staying healthy and being mentally active will be a constant inspiration for them.' Like me, many Gen X individuals have spent their lives being the dependable ones who always get things done. Midlife is thus ripe for reinvention, a second adulthood where we get to explore the dreams we had swept under the mat while busy building our careers and families. Upskilling courses for over 50s are plentiful, but what we also need is a way to reflect on what we want, reframe our life's purpose and recalibrate our next steps to get it. What are the often unconscious self-limiting beliefs that hold us back at work and in life? With that thought in mind, I check out two courses targeting midlifers like myself. One is a career guidance workshop linked to a best-selling book, and the other is a modelling course for women over 50. Assess, reframe, prototype Fomo (fear of missing out) grips me when I fail to enrol in a new career guidance workshop called Designing Your Life: The Next Chapter. The pilot run started in May 2025 with an aim to reach about 1,000 people, but it is so popular that I cannot get a place in any of the June or July weekly sessions and am wait-listed. Run by Republic Polytechnic and the Designing Your Life Institute in partnership with Workforce Singapore (WSG), the two-day course is free and open to Singaporeans and permanent residents aged 50 and up. Register your interest for the August and September intakes at The non-profit local institute, which started in 2023, adapted Stanford University's Life Design Lab – which teaches students to design thinking for life and career decisions – and the best-selling 2016 book Designing Your Life: How To Build A Well-Lived, Joyful Life, by Stanford academics Bill Burnett and Dave Evans, for its Next Chapter course. Says Mr Brandon Lee, WSG's assistant chief executive of its Transformation Support Group: 'Many experienced PMETs expressed that they are eager to continue contributing their expertise in the workforce and are actively seeking ways to extend their careers in ways that align with their preferences and lifestyle needs. However, they faced challenges in figuring out what options they could take to continue their later-stage careers.' Participants learn to develop a personal compass by articulating their beliefs about life and meaningful work, then evaluate how they can distribute their time and energy to design a more fulfilling rhythm, says Mr Joshua Hong, deputy director of Republic Polytechnic. They also create three different five-year life scenarios, called Odyssey Plans, to uncover hidden aspirations and engage in prototyping conversations where they plan small, low-risk experiments to test their ideas, before finalising a Design Action Plan. Trainers follow up about a week later with small-group mentoring sessions. What makes the workshop distinctive is its use of interactive learning and radical collaboration, which involves a high level of openness and trust, says Mr Mark Wee, executive director of Designing Your Life Institute. Ms Sharon Mah (centre), 50, a life design facilitator, leading a sharing circle at a Designing Your Life: The Next Chapter workshop. With her are participants (from left) Adele Chng, 50; Frankie Chong, 53; Richard Goh, 70; and Josephine Lye, 55. ST PHOTO: BRIAN TEO Mr Lee says feedback has been overwhelmingly positive, with more than half of the participants, aged 50 to 70, exploring project-based, part-time and fractional work which will allow them to balance family time, volunteering and interests like travel. WSG is considering rolling out more of such workshops, he adds. 'Many arrived carrying invisible weight: questions about identity, fears about relevance, uncertainty about what's next,' says Mr Wee. 'Yet, within hours, something shifted. When given permission to slow down, connect with their values and reimagine the future – they lit up. People who hadn't dreamt in a long time began sketching bold new paths. They realised they weren't alone. Around each table, strangers became sounding boards, cheerleaders, collaborators.' When I attend the last part of one of the workshops in late June, I witness strong camaraderie among the 25 participants who banter like old friends and share actionable steps they intend to take after the programme. Mr Ben Wong, 54, a business development adviser in a sports technology company, says the workshop gave him a good framework to follow as he was unsure about how to transition his career after a major heart attack in 2023. 'The other participants also gave me a new perspective on what I wanted to do initially, which was coaching. They had really good input because they come from different backgrounds.' It is this shared experience that makes the book – which I had read earlier in 2025 and put aside because the exercises overwhelmed me – come alive because you are not doing it alone. I cannot wait to get a slot and start designing my next chapter. Strike a pose, reclaim your story The modelling atelier for women over 50 that I attend in late May could not be more different from the Designing Your Life course, although both develop the soft skills that seniors may lack. Instead of a classroom, I find myself in a mirrored dance studio in Middle Road with seven other women. Singaporean former supermodel Pat Kraal, 63, starts by inviting us to introduce ourselves. 'Here, we are proud of our age,' she says. That statement sets the tone for the four-day programme she runs for Platinum Angels Management, the first in Asia to represent models, talents and celebrities over the age of 50. The agency launched it in June 2024 after it received a 'surge' of modelling applicants with no previous experience in doing casting calls and needed to teach them the fundamentals. It has since discovered over 40 talents with the atelier, which is conducted several times a year when Kraal, who is based in France, is in town. The next run is in August or September 2025 and interested women can contact the agency at It costs $800 and includes five classes of two to three hours, covering different styles of catwalking, posing and posture, and casting insights, skincare, make-up, social media and styling. The sixth class is graduation day, when participants showcase all they have learnt. 'Every participant brings her unique story and strength. Some are navigating difficult life transitions, divorces, illnesses or caregiving challenges, while others are rediscovering their confidence after years of putting themselves last,' says Kraal, the agency's managing director. She has tried to offer a similar course for men, but there were few takers. She leads the catwalking and casting insights class herself and says the course has attracted women in their 50s to 70s over its six batches. Some hold modelling aspirations, while others want to build their confidence. Former supermodel Pat Kraal (centre, in green shirt), managing director of Platinum Angels Management, teaching participants of the agency's modelling atelier how to pose. ST PHOTO: JASON QUAH The atelier participants in my batch, who range from corporate warriors to homemakers aged 52 to 65, talk about how they want to learn something new and have fun while at it. 'I want to do something for myself,' says a retiree in her early 60s as everyone nods in agreement. The catwalk segment is the most stressful because I hardly wear heels these days and struggle to turn halfway down the catwalk, but Kraal takes us through our paces with kind firmness. Do your household chores in heels to practise over the weekend, she instructs. Learning about skincare, cosmetics and styling for our changing needs is eye-opening. After applying make-up the same way for 30 years, I finally discover how to work around droopy eyelids, wrinkles and sagging skin. I skip the social media module, but my classmates who are less familiar with it say it is enlightening. All of our instructors are women over 50, which I appreciate. We all feel the jitters as we line up to do a couple of group catwalks for the judges on the last day, who include Kraal, the agency's co-founder Brandon Barker, and Mrs Elizabeth Wong, co-founder of Rexults Group, which offers aesthetic and wellness services. Next, we are called in individually to pitch a product during a mock casting call. Mine turns out to be jewellery and I try to show three different moods – proud, peaceful and graceful – while trying to recall the brand's tagline, which I stumble over. The agency then takes photos for each model's comp card, which lists her personal information and measurements. These are sent to prospective clients, who may ask us to come down for a casting call. Mayhem breaks out once the day is over as we scream and hug over how much we have accomplished, and make TikTok videos to commemorate our journey from strangers to friends. At $800, the modelling atelier is a splurge, but it gives me a palpable boost of confidence I did not know I needed, especially after menopause. I know how to walk taller, do my make-up better and wear more flattering clothes – small details that can make a huge difference to how a woman carries herself. More importantly, I find a new tribe of gal pals whose zest for life is infectious. I admire their willingness to put themselves out there and chase their dreams, while always being supportive of one another. Hardly the competitive modelling environment that mass media hypes up. 'After the first course, I realised it was doing far more than just teaching modelling. It was transforming lives. The women came out standing taller, both literally and emotionally,' says Kraal, who has been moved by the resilience of participants, such as a cancer warrior who never missed a class even though she was undergoing treatment. 'Another woman, going through a painful divorce, told me after her first runway walk, 'I never imagined I could feel this powerful again.' 'Moments like these show that modelling here is about much more than appearances. It is about reclaiming your story and stepping forward with grace and confidence.'
CNA
40 minutes ago
- CNA
Thailand accuses Cambodia of avoiding 'meaningful dialogue' as border conflict rages on
BANGKOK: Thailand has accused Cambodia of deliberately avoiding 'meaningful dialogue' to resolve a violent conflict between the two countries, as deadly cross-border attacks and mounting civilian casualties escalate the worst bout of fighting in years. Thailand's ambassador to the United Nations (UN) Cherdchai Chaivaivid told a closed-door UN Security Council meeting on Friday (Jul 25) that Phnom Penh had rebuffed efforts at dialogue. 'It is deeply regrettable that Cambodia has deliberately avoided meaningful dialogue and instead sought to internationalise the issue to serve its own political objectives,' said Cherdchai. Thailand's foreign ministry published a statement of his remarks online on Saturday morning. 'Thailand urges Cambodia to immediately cease all hostilities and acts of aggression, and resume dialogue in good faith,' the ambassador said. He added that Thailand has 'actively engaged' Cambodia over the past two months through multiple bilateral mechanisms, including a so-called Joint Boundary Commission after a late-May skirmish that resulted in the death of a Cambodian soldier. After the UN Security Council in New York, Cambodia's UN ambassador Chhea Keo said his country wanted a ceasefire. "Cambodia asked for an immediate ceasefire - unconditionally - and we also call for the peaceful solution of the dispute," Keo told reporters. "UNLAWFUL AND INDISCRIMINATE" More than 30 people have been killed in the worst fighting between the Southeast Asian neighbours in 13 years. Both countries have accused each other of starting the conflict, which boiled over drastically on Thursday. According to Cherdchai, Cambodia started the conflict on Thursday, asserting that Cambodian artillery opened fire on a Thai military outpost Ta Muen Thom, Surin province, followed by troops carrying out 'indiscriminate attacks' on four Thai provinces. 'This act of aggression, unlawful and indiscriminate - and let me stress the word indiscriminate - armed attacks have caused serious harms and sufferings to innocent civilians,' he said. Cherdchai showed pictures of civilian casualties to the Security Council, according to the Thai foreign ministry statement. The ambassador accused Cambodia of 'indiscriminate and inhumane attacks' on civilians, civilian infrastructure and public facilities such as hospitals, saying they violated the Geneva Convention and UN Charter. The ambassador said Thailand had exercised 'utmost restraint' but was now compelled to act in self-defence following deadly cross-border shelling, landmine incidents and mounting civilian casualties. In Thursday's clashes, Cambodia fired rockets and artillery shells into Thailand, and the Thai military scrambled F-16 jets to carry out air strikes. The ambassador said Thailand 'categorically rejects' the use of force to resolve international disputes, while remaining firmly committed to the peaceful settlement of disputes. Thailand has accused Cambodia of deliberately attacking civilians, while Phnom Penh has criticised Bangkok for using cluster munitions, controversial and widely condemned. Cherdchai acknowledged that cluster munitions were deployed, but said that they were used 'exclusively to target military objectives'. 'All measures are directed at legitimate military targets, with every effort made to avoid civilian harm,' Cherdchai said, adding that Thailand's response was 'strictly limited in scope, proportionate and targeted solely at neutralising the imminent danger.' The ambassador also rebuffed accusations by Phnom Penh that Thailand attacked the surrounding area and structures of Preah Vihear Temple. Fighting on Thursday was focused on six locations, according to the Thai army, including around two ancient temples. Cherdchai said the Cambodian assertions were 'baseless, regrettable and profoundly disappointing', and amounted to a 'dissemination of disinformation'. According to Phnom Penh's defence ministry, the death toll in Cambodia has risen to 13 - five soldiers and eight civilians - with more than 35,000 people forced to flee their homes. On the Thai side, its health ministry reported 15 fatalities - 14 civilians and a soldier - with a further 46 wounded, including 15 troops. The ministry also said more than 138,000 people have been evacuated from its border regions.
Straits Times
2 hours ago
- Straits Times
SG60 F&B icons: Honouring 14 heritage brands that have never lost their charm
Find out what's new on ST website and app. Brothers Alvin (left) and Allan Choo are the fifth generation of Choos to run Kwong Cheong Thye. SINGAPORE – The nation may be celebrating its 60th anniversary in 2025 , but there are some home-grown brands which are even older than it. Trusted kitchen staple SCS Butter turns 120, while Singapore Zam Zam, one of the oldest restaurants in Singapore , marks 117 years. Familiar household names such as Lam Soon, Old Chang Kee, Samy's Curry and Yeo's have stood the test of time to become heritage brands. In this third instalment of ST Food's four-part SG60 weekly series, The Straits Times shines the spotlight on 14 of them . Find out how these brands, trendsetters in their own ways, continue to thrive and stay relevant in the F&B landscape. The series kicked off on July 13 with 20 beloved dishes and drinks, followed by 14 laudable food and beverage brands last week. Next week, it culminates with 12 key people and events that have played a significant role in the Republic's vibrant food culture. Komala Vilas Then Prime Minister Lee Hsien Loong with Indian Prime Minister Narendra Modi at Komala Vilas restaurant in 2015. PHOTO: KOMALA VILAS Established in 1947, Komala Vilas restaurant has been a reliable go-to for authentic Indian vegetarian cuisine. Top stories Swipe. Select. Stay informed. Singapore Almost half of planned 30,000 flats in Tengah to be completed by end-2025: Chee Hong Tat Asia Cambodia calls for ceasefire with Thailand after deadly clashes Asia Behind deadly Thai-Cambodian clashes, a bitter spat between two dynastic leaders Multimedia Lights dimmed at South-east Asia's scam hub but 'pig butchering' continues Singapore Black belt in taekwondo, grade 8 in piano: S'pore teen excels despite condition that limits movements Business How parents can prevent disputes over their properties Sport Mikkel Lee gets back up to speed as Singapore swimmers eye 2028 Olympics spots Business Banking and finance jobs will change but won't disappear as AI becomes the new normal: Accenture Its flagship is at 76 to 78 Serangoon Road, while its adjacent sweet shop is a stone's throw away in Upper Dickson Road . Its other outlet, which opened in 2024, is at 291 Serangoon Road. The extensive menu – with dishes traditionally served on banana leaves – includes dosai, idly, tantalising thali meals and tandoori specials. Komala Vilas' rice meal. PHOTO: LIANHE ZAOBAO FILE In 2015, it made history with a visit from Indian Prime Minister Narendra Modi, who savoured idly, vadai and dosai there with Singapore's then Prime Minister Lee Hsien Loong and his wife Ho Ching. It weathered the Covid-19 pandemic, but shuttered a few outlets over the past few years because of manpower shortages. However, it remains poised to continue the family legacy, with third-generation owner Rajakumar Gunasekaran fronting the business. Kwong Cheong Thye Kwong Cheong Thye's soya sauces. PHOTO: KWONG CHEONG THYE Chefs swear by its soya sauce. Peek into the kitchens of Singapore's top hotels and restaurants – including Peach Blossoms at Parkroyal Collection Marina Bay and Summer Pavilion at The Ritz-Carlton, Millenia Singapore – and, chances are, they are using Kwong Cheong Thye's sauces. This home-grown Singapore brand got its start in 1892. Founder Choo Cheong Chan left Jiangmen in Guangdong province, China, and came here for better opportunities. He set up Kwong Cheong Thye in Jalan Sultan, making soya sauce for food suppliers. Today, the sauce, which is fermented for six months, is brewed in its factory in Senoko Avenue. Mr Alvin Choo, 31, and Mr Allan Choo, 30, are the fifth generation of Choos running the business. Brothers Allan (left) and Alvin Choo are the fifth generation of Choos to run Kwong Cheong Thye. PHOTO: ST FILE They are growing it. Soon, a facility in Senoko Crescent will open and it will be used to make just soya sauce. The current factory will produce the brand's other sauces, including oyster, chicken rice, chilli crab and black pepper crab sauces. Some 80 per cent of its business is supplying to trade – top hotels and restaurants here and abroad use its products. About half its sauces are exported overseas to Australia, China, Japan, the United Arab Emirates, Britain and countries in this region. Kwong Cheong Thye, which has retail shops in Geylang and at Jewel Changi Airport, also produces fresh and dried noodles under its My Noodle brand, and makes mooncake paste. Lam Soon Knife cooking oil is produced by Singapore brand Lam Soon. ST PHOTO: KUA CHEE SIONG You will not have to look hard in your home to find a Lam Soon product. Knife and Naturel cooking oil, UFC Refresh Coconut Water, UFC canned pineapple, bio-home laundry detergent, and NooTrees toilet paper and tissues are all produced by this Singapore brand. Founder Ng Keng Soon came to Singapore from Xiamen, China, and started Lam Soon Cannery in 1929. He named the company Lam Soon, using the Hokkien word for 'south' – as Singapore was then considered part of the Southern Seas – and part of his name. He started off producing soya sauce, and after World War II, expanded the range of products to include canned food, cooking oil, coffee and laundry soap. The company operates in Singapore, Malaysia, Thailand and Vietnam, and exports its wares to more than 50 countries. Over the decades, it has kept up with consumer needs and preferences. When people became more health-conscious, it introduced the Naturel brand of organic olive oil from Spain. It also sources products from overseas, such as organic pasta from Italy, organic brown and red rice from Thailand, and sesame oil from Japan, and markets them under its brands. Lana Cakes Chocolate fudge cake from Lana Cakes. PHOTO: ST FILE Many Singaporeans have grown up with one default birthday cake – Lana Cake. You know, the chocolate sponge cake covered with shiny chocolate fudge? Yes, that's the one. Mrs Violet Kwan, 97, started baking her famous cakes in 1964. Her sister-in-law Lani was visiting from Hawaii and taught her to make blueberry, orange and chocolate cakes. Mrs Kwan's friends loved them and she started a home business. In 1975, she opened her shop in Greenwood Avenue, where it still stands. Her son Jason Kwan, 59, gave up his job as a banker in Tokyo to run the business and preserve her legacy. Lana Cakes founder Violet Kwan and her son Jason Kwan, who now runs the business. PHOTO: ST FILE What makes that cake so special? Why do long queues form just to order it? Why is the kitchen run off its feet during festive seasons? The secret might lie in the lightness of the sponge cake and the jelly-like texture of its chocolate fudge frosting. Each cake is baked from scratch and frosted by hand in a not-very-big kitchen. Of course, Lana sells more than just chocolate fudge cake. Some popular creations include Yuzu Indulge, a chiffon cake made with yuzu juice from Kochi prefecture in Japan; Blueberry Cake ; and Coconut Dream, featuring hand-squeezed coconut cream in the chiffon cake, with buttercream and gula melaka cream in the middle. Lana Cakes' Lana-To-Go is its famous chocolate fudge cake packed into a jar, with even more fudge. PHOTO: ST FILE Lana is not stuck in time. In January , Mr Kwan introduced Lana-To-Go, which comes in plastic jars. That same chocolate sponge cake, but with more fudge – 70 per cent of the jar is fudge. After six decades, Lana still knows the way to a Singaporean's heart. Old Chang Kee Old Chang Kee's Chilli Crab'O puff and Soft Shell Crab Tempura with Mantous. PHOTO: OLD CHANG KEE From its humble beginnings as a small stall near the then Rex Cinema in Mackenzie Road in 1956, Old Chang Kee has grown into a mighty empire of convenient snacking on the go. The halal-certified chain's snacks include fishballs, chicken wings, carrot cake and nuggets. And, particularly with its iconic curry puff, the brand has always stayed on trend. It has featured bold flavours from nasi lemak to durian to its recent chicken rendang-filled Camo Puff, wrapped in a striking camouflage-patterned pastry in celebration of SAF Day. Now, in honour of SG60, its popular Chilli Crab'O puff returns – complete with red and white hued pastry and actual crab meat. Adding to the occasion is Soft Shell Crab Tempura with Mantous in a cup. Both are available till Aug 10. The listed company – which marks its 70th anniversary in 2026 – runs more than 70 outlets islandwide and more than 100 outlets globally, with branches in Malaysia, Indonesia and Britain. It also operates casual chain Curry Times, as well as a catering arm and food truck for events. Want Old Chang Kee even closer to home? It sells its local food pastes – curry, laksa and chilli crab – at selected Curry Times and Old Chang Kee outlets. Phoon Huat Phoon Huat is a go-to for baking ingredients and tools. ST PHOTO: TAN HSUEH YUN Phoon Huat's 20 shops, many located in Housing Board estates, are places people go to to buy baking ingredients and tools. Just before the Mid-Autumn Festival, there is always a rush for mooncake paste and moulds. But it was the Covid-19 pandemic that showed just how important Phoon Huat is to Singapore. Sequestered at home, people turned to baking. They queued to get into its stores to stock up on supplies. Those queues ran long – the number of people in them and the need for social distancing meant people waited for hours in line. Cue temper tantrums and tears. Who knew flour, sugar, cream cheese and chocolate could cause consumer meltdowns? Founder Wong Tai Fuang probably did not, when he came to Singapore from Hainan, China, and opened a small shop in Middle Road in 1947. He made deliveries on his bicycle. In 1958, he launched the RedMan brand, which is still around . Products started rolling out – RedMan rose and orange concentrates in the 1960s and double action baking powder in the 1970s. In the 1980s, it launched Emulco, a concentrated liquid that provides flavouring and colour to baked goods and desserts. Phoon Huat sells bread and other types of flour from Japan, gluten-free options , high-end vanilla and Japanese salt. Other than baking supplies, it also carries frozen seafood, beef and meat alternatives. Prima Taste Prima Taste's Singapore Laksa Wholegrain LaMian. PHOTO: PRIMA TASTE No instant noodle has put Singapore on the global map quite like Prima Taste's Laksa LaMian and Wholegrain LaMian. The Wholegrain LaMian version has reigned supreme in The Ramen Rater's Top Ten Instant Noodles Of All Time for 10 years, all the way to the recent 2025 edition. It hit the top spot for its 'thick, chewy noodle with an artisan feel' and an 'out of this world' broth. Not to be outdone, the normal Laksa LaMian version was declared a top pick in a list of best instant noodles as well, published in December 2024 by Wirecutter, The New York Times' product review section. The review also lauded the chewy noodles, as well as the heady mix of pungent fermented shrimp for a 'transportive' bowl. The versatile non-fried Plain LaMian and Wholegrain LaMian are hits as well. Other LaMian flavours include curry, prawn soup and chilli crab. Since 1998, home-grown company Prima Taste – available in more than 30 markets – has stuck to its mission of preserving heritage dishes such as laksa, prawn noodles and fish head curry, by making them easily replicable at home via its sauce kits and instant noodle packets. They are lifesavers for amateur cooks, and offer a taste of home to Singaporeans overseas. Samy's Curry Samy's Curry restaurant in Dempsey Road. PHOTO: ST FILE For people who fear heat and humidity, there is an air-conditioned dining area. But really, a meal of fish head curry at Samy's Curry is best enjoyed under the whirring fans in the main dining hall, set amid the lush greenery in Dempsey Road. Founder M. Veerasamy moved his restaurant there in the 1970s, long before it became a gourmet enclave. He was from South India and came to Singapore to work as a cook for a group of Indian merchants. In his free time, he experimented with recipes, asking neighbours to try his dishes. They became so popular, he started his own business. That was in the 1960s in Tank Road. As his food became more popular, he moved to Pearl's Hill and then to Dempsey Road. The family is still running the restaurant. Samy's Curry is famous for its masala chicken and fish head curry. PHOTO: ST FILE Masala chicken, fish head curry, fish cutlet and Mysore mutton are the signature offerings Samy's is known for. And, of course, eating everything with rice piled on banana leaves never loses its charm. SCS Butter SCS Butter's 120th-anniversary cooler bag. PHOTO: SCS BUTTER A pioneer in the butter category since 1905, SCS Butter made the product accessible at a time when cold-chain distribution was a luxury. Made with 100 per cent grass-fed cow's milk, the kitchen staple – whether as a block or in smaller portions – is suitable for baking, cooking and spreading on bread. It remains a fixture on supermarket shelves and online platforms, easily recognised for its iconic SCS star logo. And it continues to innovate. The latest addition to the SCS range, Garlic & Herb Spreadable Butter , is available at all supermarkets and online platforms. With a minimum purchase of $12 on any SCS products, customers will receive a limited-edition 120th-anniversary cooler bag, while stocks last. SCS Butter's new Garlic & Herb Spreadable Butter. PHOTO: SCS BUTTER Its milestone celebrations, in line with SG60, will showcase recipes for in-store sampling, of dishes such as butter corn and butter rice with corn and tuna. SCS, which stands for Singapore Cold Storage, was started by home-grown supermarket company Cold Storage. Zurich-headquartered DKSH, a leading market expansion service provider across Asia and beyond, acquired the SCS brand in 2019, through its purchase of investment holding company Auric Pacific's distribution business. Singapore Zam Zam Restaurant Singapore Zam Zam in North Bridge Road is one of Singapore's oldest restaurants. PHOTO: BT FILE One of Singapore's oldest restaurants is Singapore Zam Zam in North Bridge Road. Mr Abdul Kadir, an Indian Muslim from Kerala, opened it, and the two-storey restaurant is still slinging its signature murtabak, briyani and teh tarik to this day. The restaurant is named after the Zamzam Well in Mecca, which contains holy water. Murtabak, for the uninitiated, is prata dough stuffed with meat, onions and spices and fried till crisp . The restaurant offers mutton, beef, chicken and sardine versions. It also serves dum briyani, where the rice and meat are cooked together in a pot. Diners have a choice of mutton, beef, chicken, fish, prawn, egg and even venison. Zam Zam, which marks 117 years in 2025, has attracted controversy over the years. Its rivalry with neighbouring restaurant Victory boiled over in 2015, when former Zam Zam director Zackeer Abbass Khan masterminded a plot to slash a Victory supervisor in the face. He was convicted in 2020 and sentenced to six years' jail and six strokes of the cane. Sunshine Bakeries Sunshine Bakeries' Dark Rye Komugi Loaf. PHOTO: SUNSHINE BAKERIES Before Singapore became flooded with bakeries galore, there was Sunshine Bakeries – founded in 1930 as a small family-run outfit in Geylang. Known as the nation's first commercial bakery, it remains a leading manufacturer for baked products. Besides the classic white loaves, its offerings have evolved to include wholemeal loaves for the health-conscious, and convenient options such as wholemeal cream buns. In 2016, it launched its Smart-Carb Low GI (glycaemic index) 37 Bread, followed by Hokkaido Milk Toast the following year. More recently, it debuted a premium Shokupan Gold series, which includes a Butter Shokupan Loaf and Purple Sweet Potato Shokupan Loaf. On July 21, it rolled out premium wholemeal loaf range Komugi Gold, with its Dark Rye Komugi Loaf. The loaf is blended with six grains and seeds – oats, barley, dark rye, flax seeds, chia seeds and sunflower seeds – and offers a healthy, crunchy alternative to white bread. Tiger Beer Tiger Beer is one of Singapore's most recognisable exports. PHOTO: ST FILE It is one of Singapore's most notable exports and, besides the Singapore Sling, the most sought-after local drink for visitors here. So, it is only fitting that Raffles Hotel – synonymous with the Singapore Sling – is said to be the birthplace of Tiger Beer. ST's recent deep dive into Tiger Beer's story highlighted the hotel's Bar & Billiard Room's interesting connection to the tiger: One was shot and put down in the bar in 1902 after it escaped from a nearby circus. In 1932, the beer debuted with the slogan 'Time for a Tiger'. A print advertisement for Tiger Beer in the 1930s. PHOTO: ST FILE In recent years, it brewed newer flavours such as the Tiger Soju Infused Lager – Gutsy Grape and Tiger Radler in Lemon, Grapefruit and White Grape flavours. Today, it is the nation's roaring success in more than 60 markets worldwide. It marks SG60 with a special collaboration with iconic game brand Monopoly. To play, buy Tiger Beer products from participating supermarkets, convenience stores or e-commerce platforms to receive digital Property Cards till Oct 5. Collect all properties of a single colour and stand a chance to win prizes such as a BYD Seal Dynamic car or a 16-inch Apple MacBook Pro. Or you can get physical Property Cards from participating coffee shops till Aug 31 and stand a chance to win 100g or 50g gold bars. Tiong Hoe Specialty Coffee Tiong Hoe Specialty Coffee dates back to the 1960s. PHOTO: LIANHE ZAOBAO FILE Few coffee sellers have bridged the gap between traditional local kopi and third-wave coffee quite like Tiong Hoe Specialty Coffee. The home-grown brand dates back to the 1960s, when Mr Tan Tiong Hoe started work as an apprentice in a Dutch coffee company called Mirandolle Voute & Co. In 1975, he launched Tiong Hoe Gim Kee Trading Company, which became known for its traditional Hainanese-style coffee roasted with sugar and butter. His son Jacob built on his legacy and established the business as Tiong Hoe Specialty Coffee in 2014 – right when Singapore's third-wave coffee scene was taking off. More than just a coffee wholesaler and supplier, it also showcases coffee machines and equipment, and offers workshops and mobile coffee carts for events. Tiong Hoe Specialty Coffee at VivoCity. PHOTO: LIANHE ZAOBAO FILE Besides the flagship cafe in Stirling Road, Tiong Hoe Specialty Coffee has nine other outlets, including four inside FairPrice supermarkets at VivoCity, The Woodleigh Mall, Balmoral Plaza and Parkway Parade. Its latest branch launched in April at One Raffles Place and serves a trendy yuzu coffee soda, packed with a strong double shot of ristretto. Yeo's Yeo's is known for its Asian drinks, including (from left) lemon barley, bandung and wintermelon. ST PHOTO: KUA CHEE SIONG People of a certain age know the brand by its full name – Yeo Hiap Seng. Now a zippier Yeo's, the brand is still going strong. It is known for Asian drinks and canned chicken curry. But founder Yeo Keng Lian started out making soya sauce. It was 1900 and he had a shop in Zhangzhou in Fujian province . He uprooted his family and came to Singapore in the 1930s, making and selling soya sauce. It became popular and he diversified his product range. The brand is the first in the world to put Asian drinks into Tetra Pak cartons and can chicken curry. Drinks such as chrysanthemum tea, wintermelon, lemon barley, bandung and grass jelly position it firmly as an Asian brand, as does its canned chicken curry, chicken rendang, sardines, and prawn and anchovy sambals. It also puts out instant noodles, kaya, and laksa and rendang pastes, among other offerings. With people wanting to eat and drink more healthily, its drinks also come in less sugar and sugar-free versions. To celebrate SG60, the brand has come up with a limited-edition Orchid Chrysanthemum Tea, which has orchid extract added to tea brewed with hang bai ju chrysanthemum flowers.
