Malaysian pop star Siti Nurhaliza returns to perform at Singapore Indoor Stadium after two decades
The upcoming concert celebrates her three decades in music and will include her popular classics as well as recent songs. PHOTO: CTDK/INSTAGRAM
Malaysian pop star Siti Nurhaliza returns to perform at Singapore Indoor Stadium after two decades
SINGAPORE – Malaysian pop queen Siti Nurhaliza is set to stage a concert at the Singapore Indoor Stadium on July 26, two decades after she last performed at the same venue.
Tickets from $98 to $288 will go on sale on April 24 at noon.
The 46-year-old singer has headlined several smaller-scale shows in Singapore over the years, most recently over two nights at The Star Theatre in June 2024.
The upcoming concert celebrates her three decades in music and will include her popular classics as well as recent songs. Her 20th full-length album, Sitism, was released in 2023.
One of the region's most celebrated Malay singers, Siti made her debut after winning a national singing contest by television station Radio Televisyen Malaysia in 1995.
Her string of hits includes Purnama Merindu (Lonely Moon, 1998), Bukan Cinta Biasa (No Ordinary Love, 2003) and Aku Cinta Padamu (I Love You, 1997).
In Malaysia, the Pahang-born music star holds several titles, including Biduanita Negara (National Songstress) and Dato' Sri. Married to businessman Khalid Mohamad Jiwa, better known as Datuk K, since 2006, the couple have a seven-year-old daughter and four-year-old son.
Book it / The Next Wave: Dato' Sri Siti Nurhaliza Live In Singapore
Where: Singapore Indoor Stadium, 2 Stadium Walk
When: July 26, 8pm
Info: From $98 to $288 via Sistic (go to www.sistic.com.sg or call 6348-5555).
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Straits Times
10 hours ago
- Straits Times
Singapore bak kut teh scene simmers with bold new flavours
From herbal broths to karaoke rooms, bak kut teh is back in trend with fresh spins. ST PHOTOS: KEVIN LIM. DESMOND WEE, TARYN NG SINGAPORE – Bak kut teh is back and bolder than ever. At Old Street Bak Kut Teh's newest outlet in Telok Ayer, diners can dig into peppery pork rib soup and bar bites like grilled Iberico pork jowl, washed down with Stella Artois, while singing karaoke in a private room. It is a far cry from the spartan kopitiams and hawker stalls where pork rib soup is typically slurped with sips of kungfu tea. A wave of new openings in 2024 and 2025 is reshaping the heritage dish. From Old Street's karaoke-and-bar-bites concept to En Yeoh's Japanese-accented take – complete with Chinese baijiu tipples – bak kut teh is shedding its 'uncle cuisine' image. These joints bring air-conditioned comfort, broader menus and seafood options – all crafted for wider appeal. Rise of Malaysian-style bak kut teh Making the biggest waves is Malaysian-style bak kut teh, driven by nostalgia and recalibrated for local palates. Sellers of herbal broths have toned down the bitterness, scaled back the salt and swopped intensely fatty cuts for leaner ones. 'It's more balanced now,' says Mr Low Heng Kin, 38, who co-owns and runs Pin Xiang Bak Kut Teh at BreadTalk IHQ in Tai Seng. The stall specialises in Ipoh-style bak kut teh with a lighter-textured broth compared with the Klang version . Mr Low is originally from Ipoh. 'We tested more than 20 herb combinations. Singaporeans don't want it too sweet or too bitter.' His broth, simmered for eight hours, includes 16 ingredients – 12 of them traditional Chinese herbs. At L5 Bak Kut Teh in MacPherson, which opened in July 2024, father-and-daughter duo Wayne and Michelle Gong specialise in Klang-style bak kut teh. He is originally from Klang, while she is Singaporean. Father-and-daughter team Wayne and Michelle Gong co-own L5 Bak Kut Teh. ST PHOTO: TARYN NG When they first launched their authentic Klang-style broth, complete with potent herbal aroma, fatty hind trotter cuts and a collagen-thickened texture, Malaysian customers lapped it up. But Singaporean diners – more accustomed to Teochew-style clear broths – were less receptive to the rich, slightly gelatinous mouthfeel. Two months in, Mr Gong, 55, refined the broth, now a balance of herbal depth and a soupier texture. Ms Gong, 27, says: 'We want to cater to local tastes and the Singapore market. It was challenging to honour the authenticity of the original recipe while ensuring it resonates with local palates.' Tweaked traditions These flavour tweaks reflect a broader shift in how bak kut teh is being adapted for modern tastes. Even the local versions are evolving. Ms Rebecca Koh, 49, co-owner of The Teochew Kitchenette @ Keong Saik, says: 'My bak kut teh leans towards a fusion style, using Chinese herbs and a thicker broth borrowed from Klang-style bak kut teh. I chose this style because I want to be different from other Teochew bak kut teh establishments and generate our own following.' Her broth is based on her grandmother's traditional recipe, built originally on pork bones, garlic and peppercorns. Her mother later added Solomon's seal, licorice and star anise. (Clockwise from top left) Claypot Pig's Liver, Bah Kut Teh Soup, Sliced Red Grouper Soup, Steamed Squid, and Handmade Prawn Rolls at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG When Ms Koh, who is Singaporean, opened her Keong Saik outlet in November 2024, she chose a lighter, healthier broth. But she soon learnt that customers were after a fuller-bodied version. 'Customers didn't take well to it. They wanted more concentrated flavours and a thicker texture,' she says. She now thickens the broth with more pork bones and meat, simmering it for six hours over high heat for collagen extraction, and dialling back the pepper. Seafood in the mix Another emerging trend is the introduction of seafood options, especially lala – in a nod to the popular lala pot trend that originated in Malaysia. L5 offers Lala Bak Kut Teh ($10.90++), featuring clams cooked in its herbal pork broth. The dish does not contain pork slices or ribs . L5 Bak Kut Teh's Lala Bak Kut Teh, featuring clams cooked in its herbal pork broth. ST PHOTO: TARYN NG Mr Gong says he first noticed the dish appearing in Klang several years ago. Balancing the clams' strong flavour with the broth took testing, and his solution was green chilli. En Yeoh's Bak Kut Teh offers Claypot Dry Assorted Seafood ($19.90++) to cater to customers who may not enjoy pork. The dish includes tiger prawns, asari clams, gindara (black cod), okra, sliced cuttlefish, dried chilli and green chilli, tossed in a savoury sauce. En Yeoh's Bak Kut Teh's Claypot Dry Assorted Seafood. PHOTO: EN YEOH'S BAK KUT TEH Mr Raymond Ng, 58, managing director of Japanese restaurant chain En Group, notes that the seafood trend took off in Klang a few years ago. He reckons it may have started when customers took along their own seafood for bak kut teh eateries to prepare. Eateries near the sea and port areas also began offering seafood options. The Teochew Kitchenette @ Keong Saik is tapping the trend with its new Sliced Red Grouper Soup ($14.50), listed under the Bak Kut Teh section of its menu. Slices of firm red grouper come in a light peppery bak kut teh broth served in a bowl – not claypot – to prevent the fish from being overcooked in residual heat. The Teochew Kitchenette @ Keong Saik's Sliced Red Grouper Soup, which features fish slices in bak kut teh broth. ST PHOTO: TARYN NG Old Street Bak Kut Teh was ahead of the curve. It introduced Seafood Bak Kut Teh ($13.30+ for small, $24.10+ for large) eight years ago. The dish is a medley of tiger prawns, clams and pork ribs in its signature bak kut teh broth. Broth revival Why is traditional bak kut teh, once seen as a dish for older diners, making a comeback? Sellers say it boils down to comfort. Bak kut teh offers a rich broth, familiar flavours and a sense of nourishment – qualities that outlast short-lived food trends. Ms Gong of L5 Bak Kut Teh says: 'Bak kut teh is deeply tied to memory, family and culture. Its warmth and familiarity make it a dish that feels especially comforting in uncertain times.' Mr Lim Kuan Yiou, 30, business development director of Old Street Bak Kut Teh, says: 'There are many food options on the market, especially with new eateries selling fusion food such as modern European or modern Asian fare. But diners who miss home cooking and crave local food will gravitate towards things like bak kut teh and zi char dishes.' Mr Lim Kuan Yiou, business development director of Old Street Bak Kut Teh, at its Telok Ayer outlet's private karaoke room on the third storey. ST PHOTO: DESMOND WEE He adds that while it may not be an everyday meal, some customers eat bak kut teh two to three times a week. It suits both quick solo meals and group gatherings. 'The dish conjures up nostalgia and family,' he says. 'Many people have the shared experience of eating bak kut teh on weekends with their families.' Mr Low says that it is a practical, value-for-money dish that reheats well for takeaway – ideal for diners with hectic schedules who want a hearty meal without the fuss. Pin Xiang Bak Kut Teh co-owner Low Heng Kin notes that bak kut teh lends itself to reheating for takeaway orders. ST PHOTO: KEVIN LIM Growing appeal to younger diners Ms Gong sees the rise in new bak kut teh concepts as a healthy sign of growing interest, particularly among younger diners. She welcomes the competition as motivation to stay distinctive and relevant, while contributing to the dish's evolving place in Singapore's food culture. While Ms Koh did not set out to attract younger diners, she has noted more Gen Z and millennial customers at her Keong Saik outlet. 'They do not show up just once. They return regularly with more friends in tow.' The outlet being air-conditioned lends to its appeal. Older diners, however, say the air-conditioning is too cold and causes food to lose heat more quickly. To counter this, Ms Koh did away with traditional ceramic bowls with rooster motifs and replaced them with claypots, which can retain heat longer. Old Street Bak Kut Teh's four outlets in Singapore emphasise ambience, technology – such as a QR code ordering system – and efficient service to appeal to younger diners, especially working adults who have limited time for lunch breaks. With competition heating up, Ms Koh feels that bak kut teh cannot continue in its original form and thrive. 'Customers want more variety, so people who don't eat it still have choices.' She learnt this in the first two months of operation when she named the outlet Keong Saik Bak Kut Teh, after its heritage location, even though it served more than bak kut teh. 'Some people feel bak kut teh is more of a breakfast or lunch food and do not fancy having it for dinner,' she says. That insight spurred a key branding move. She changed her eatery's name to The Teochew Kitchenette @ Keong Saik in March. This led to increased footfall, especially from families looking for home-style dishes , not just bak kut teh . The Teochew Kitchenette @ Keong Saik, co-owned by Ms Rebecca Koh, offers zi char favourites in addition to bak kut teh. ST PHOTO: TARYN NG Other operators share similar views, expanding their offerings to include zi char classics, fusion items and even cocktails and entertainment. Whether it is a nostalgic tribute to family recipes or a bold pairing of pork rib soup with karaoke and cocktails, bak kut teh is stirring up fresh interest across Singapore. As more eateries reinvent the dish with broader menus and modern touches, bak kut teh is no longer just a classic – it is becoming part of Singapore's evolving dining identity. Here is how five establishments are brewing the next chapter in Singapore's bak kut teh story. Pin Xiang Bak Kut Teh: Honouring a father's legacy with Ipoh roots Bak Kut Teh Dry, Bak Kut Teh Soup and Vinegar Pork Trotter from Pin Xiang Bak Kut Teh at Food Republic in BreakTalk IHQ. ST PHOTO: KEVIN LIM When Mr Low opened the first Pin Xiang Bak Kut Teh outlet at a coffee shop in Geylang East in June 2024, he did so with a recipe he never cooked with his father, but which his mother had preserved in writing. His father, who ran a bak kut teh stall in Ipoh from 1996 to 2017, died of cancer in 2019. 'I never had the chance to learn from him directly,' Mr Low says. 'But I grew up helping out at the stall. This is my way of continuing his legacy.' He closed the Geylang East stall due to low footfall and reopened at BreadTalk IHQ in Tai Seng in February 2025 . Mr Low Heng Kin operates Pin Xiang Bak Kut Teh at Food Republic in BreakTalk IHQ. ST PHOTO: KEVIN LIM Unlike the darker, stronger Klang version, Ipoh-style herbal broth is lighter and less medicinal. At Pin Xiang, the broth simmers for eight hours with premium herbs such as dang gui and Solomon's seal, along with fresh pork ribs and soft bone cuts. Co-owner Low Heng Kin preparing bak kut teh soup at Pin Xiang Bak Kut Teh at Food Republic in BreakTalk IHQ. ST PHOTO: KEVIN LIM The bestseller, Bak Kut Teh (Soup), which costs $8.50 for a small portion and $16 for medium, includes enoki mushrooms, tau kee, Chinese celery and tau pok. Chinese celery accents the dish with peppery pungence. Bak Kut Teh Soup from Pin Xiang Bak Kut Teh. ST PHOTO: KEVIN LIM Another standout is the Bak Kut Teh Dry (Spicy), which costs $9.50 for a small portion and $18 for medium. The dish is wok-fried with dried chillies, shredded cuttlefish and okra, and accented with red onion and garlic. Golden croutons of pork lard crown the dish. The dark sauce is savoury without being too salty. Bak Kut Teh Dry from Pin Xiang Bak Kut Teh. ST PHOTO: KEVIN LIM Vinegar Pork Trotter ($9.50), braised for two hours in sweet vinegar and brown sugar, comes with ginger slices and quail eggs. Vinegar pork trotter from Pin Xiang Bak Kut Teh. ST PHOTO: KEVIN LIM Where: Stall 5, 01-06 Food Republic, BreadTalk IHQ, 30 Tai Seng Street Open: 10am to 8.30pm daily Tel: 8209-6690 L5 Bak Kut Teh: Recreating the flavours of Klang Da Gu (big bone, top left), Xiao Gu (small bone, top right), Lala Bak Kut Teh (centre) and Penang Signature Ngoh Hiang (bottom left), with Scallion Rice and plain rice at L5 Bak Kut Teh. ST PHOTO: TARYN NG Mr Gong learnt to cook the dish from his father, who sold bak kut teh out of his kampung house's front yard in Klang. After moving to Singapore at age 18, he continued cooking the dish as a way of holding on to the taste of home. For more than three decades, he prepared it twice a month for friends and family. They enjoyed it so much that they encouraged him to open an eatery. L5 stands for Lao Wu. The numeral 5 is a play on 'Wu', which is his surname, and 'Lao' means 'old' in Chinese, representing heritage and tradition. Naming the eatery 'L5' is intended to resonate with younger diners used to shorthand and acronyms. At the 50-seat eatery, the Klang-style broth is made fresh daily with long-simmered pork bones, dark soya sauce and 18 herbs refined through months of testing. True to the style in Klang, the eatery serves Xiao Gu ($8.90++), which refers to a leaner cut of the pig's hind leg. Xiao Gu (small bone) Bak Kut Teh. ST PHOTO: TARYN NG Da Gu ($8.90++) is a fatter cut of the hind leg. The herbal broth is aromatic without being too bitter or astringent. Da Gu (big bone) Bak Kut Teh at L5 Bak Kut Teh. ST PHOTO: TARYN NG Try the Scallion Rice ($1.50++) to complete the Malaysian bak kut teh experience. A skilful home cook, Mr Gong is behind the recipes at the eatery, including Penang Signature Ngoh Hiang ($6.90++), which uses a Penang brand of five spice. Pork belly strips and yam cubes give the filling, wrapped in beancurd skin, added texture. Penang Signature Ngoh Hiang at L5 Bak Kut Teh. ST PHOTO: TARYN NG Where: 01-30 Grantal Mall @ MacPherson, 601 MacPherson Road Open: 11am to 10pm, Tuesdays to Sundays; closed on Mondays Tel: 8801-5229 En Yeoh's Bak Kut Teh: Teahouse by day, izakaya by night A collaboration between a Klang hallmark brand, Yeoh's Bak Kut Teh, and Japanese restaurant group, En Group, En Yeoh's Bak Kut Teh is the group's first concept that is not fully Japanese. Its fourth and newest outlet at Changi City Point opened in May 2025 . En Yeoh's Bak Kut Teh's newest outlet at Changi City Point. PHOTO: EN YEOH'S BAK KUT TEH 'We have 25 years of Japanese F&B experience and decided to fuse Japanese influences into the bak kut teh menu,' says Mr Ng. Hokkaido pork is used for the bak kut teh, and soumen instead of mee sua is used in the menu. Even the rice is Masshigura rice grown in Aomori prefecture. Signature 4 Types Assorted Meats Claypot Bak Kut Teh ($10.90++ for one person, $18.90++ for two people) comprises pork trotter, pork ribs, pork belly, pork collar, shiitake mushrooms, button mushrooms, tofu puffs and fried beancurd in an earthy ambrosial broth. The Signature 4 Types Assorted Meats Claypot Bak Kut Teh comes with pork trotter, pork ribs, pork belly, pork collar, shiitake mushrooms, button mushrooms, tofu puffs and fried beancurd in a herbal bak kut broth. PHOTO: EN YEOH'S BAK KUT TEH En Yeoh's Signature Edamame ($6.50++) is Japanese edamame and sliced cuttlefish stir-fried in bak kut teh sauce. En Yeoh's Signature Edamame. PHOTO: EN YEOH'S BAK KUT TEH For drinks, there is Warm Your Heart And Stomach ($20++), a cocktail of herbal bak kut teh broth mixed with Moutai Chun and Nu Er Hong. En Yeoh's Bak Kut Teh has a cocktail selection which includes Warm Your Heart And Stomach, a warm cocktail featuring herbal bak kut teh broth, Moutai Chun and Nu Er Hong. PHOTO: EN YEOH'S BAK KUT TEH Where: B1-30 Changi City Point, 5 Changi Business Park Central 1 Open: 11am to 10pm daily Info: Old Street Bak Kut Teh (Telok Ayer): Tradition meets karaoke The fourth and newest outlet of Old Street Bak Kut Teh opened in April 2025 in a conserved Telok Ayer shophouse to mark the chain's 15th anniversary. Old Street Bak Kut Teh (Telok Ayer) occupies a shophouse. ST PHOTO: DESMOND WEE Founded in 2010 by husband-and-wife team Jason Lim, 59, and Priscilia Koh, 55, the brand has evolved with each outlet. Mr Lim Kuan Yiou, who is the eldest son of the founders, says: 'Our first outlet was also a shophouse. This (newest) one has a mural of Chinatown's old street life – and a KTV room with a $500 minimum spend. My dad's a karaoke fan. That was his idea.' Mr Lim Kuan Yiou, business development director of Old Street Bak Kut Teh, at the Telok Ayer outlet's private KTV room. ST PHOTO: DESMOND WEE The chain's clear, flavoursome broth has a lightly gelatinous texture and is not too peppery. 'We don't use a central kitchen,' says Mr Lim. 'The soup is boiled in small batches throughout the day, so it stays fresh. That's how the clarity and taste stay consistent.' The Pork Ribs Soup ($10.50+ for small, $14+ for large) follows a Teochew-style recipe with white peppercorns from Sarawak and chilled pork bones flown in from Europe. Bak Kut Teh set at Old Street Bak Kut Teh (Telok Ayer). ST PHOTO: DESMOND WEE Dry Bak Kut Teh ($12.20+ for small, $15.70+ for large) is tossed in a Malaysian-style sauce with okra and cuttlefish. Dry Bak Kut Teh at Old Street Bak Kut Teh (Telok Ayer). ST PHOTO: DESMOND WEE Soya Beancurd ($3.10+) and crispy, pillowy You Tiao ($2.60+) are made from scratch at the outlet. Soya Milk and Soya Beancurd are freshly prepared at Old Street Bak Kut Teh (Telok Ayer) every morning. ST PHOTO: DESMOND WEE From 6pm, bar bites such as Grilled Iberico Pork Jowl ($28+) and Grilled Pork Skewer ($6+) are available. Where: 112 Telok Ayer When: 7.30am to 11pm daily Tel: 8512-2856 Info: The Teochew Kitchenette @ Keong Saik: Bak kut teh in a zi char restaurant More than bak kut teh is offered in this Teochew eatery, which serves up favourites such as claypot pig liver and steamed squid. The Teochew Kitchenette @ Keong Saik, which opened in November 2024 at 26 Keong Saik Road, is much bigger than its flagship at Block 7 Tanjong Pagar Plaza and also has a larger menu. The original eatery, which opened in 2017, serves Teochew Fish Soup ($7.80) and Homemade Prawn Roll ($6.50 for five pieces). Homemade Prawn Rolls at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG While business is brisk there, it seats just 20 diners indoors and 20 outdoors, compared with the 60-seat Keong Saik outlet. Run by husband-and-wife team Lee Hon Tat, 55, and Rebecca Koh, the Keong Saik outlet is fully air-conditioned – a draw for tourists and families. Its Premium Pork Loin Rib Soup ($8 for one piece, $15 for two) uses fresh chilled prime pork ribs and Sarawak pepper. The broth is based on Ms Koh's maternal grandmother's recipe, adjusted over six months for modern palates. Premium Pork Loin Rib Soup at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG Signature dishes include Claypot Pig's Liver ($13 for regular, $19 for large), with pork liver prepared to remove odour and achieve a powdery texture. Claypot Pig's Liver at The Teochew Kitchenette @ Keong Saik. ST PHOTO: TARYN NG The bouncy yet tender Steamed Squid ($16 for one, $29 for two) is popular. Steamed Squid at The Teochew Kitchenette. ST PHOTO: TARYN NG Where: 26 Keong Saik Road Open: 11am to 3.30pm and 5 to 9.30pm (Mondays to Saturdays), 11am to 3.30pm and 5 to 9pm (Sundays) Tel: 8338-7106 Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
AsiaOne
12 hours ago
- AsiaOne
BTS' Jin tries lie detector test, what untruths did the machine pick out? , Entertainment News
Being put on the spot can make you sweat and fumble over your words — how did BTS' Jin fare when he was hooked up to a lie detector machine? In a YouTube video uploaded by Vanity Fair on Wednesday (June 11), the 32-year-old answered questions about his life and career under the watchful gaze of a lie detector. With wires and straps attached to him, the nervous K-pop boy band member revealed: "It's my first time shooting in such a heavy and intense atmosphere." The first question: Is Jin a distrustful person? He appeared to tell the truth, admitting that he's not one to trust people easily and thus, it's not easy to fool him. However, the Super Mario-MapleStory fan shared that when it comes to video games, it's a different story. View this post on Instagram A post shared by Jin of BTS (@jin) "I've been scammed buying items in games. I've played many games, so there are multiple games where I've been scammed. I paid for items and the seller would just take my money and run." However, he was soon caught by the machine for telling a lie. Many fans affectionately liken Jin's appearance to a hamster. When asked if he wished fans would stop, Jin replied: "I don't wish that. I'm happy with however the fans see me" — which the lie detector called out as untruthful. As he smiled sheepishly, he added: "No, I don't think they have to stop." In his own eyes however, he resembles a rodent, puppy or wolf. Blessed not only with musical talent, Jin was also asked about his gift for using his feet in various situations. "Ever since I was a kid, I've been able to pick things up with my toes. I just had a feeling that I could open a bag of chips too." Jin added: "I could pick up clothes. I could grab and move blankets. Anything I could grab, I did." Spilling the career tea In December 2021, Jin released his single Super Tuna via SoundCloud as a gift to his fans in celebration of his 29th birthday. Out of embarrassment, Jin had initially asked fans not to pursue the dance challenge, and it was revealed he really meant it. "As someone who makes good music, I just didn't want people finding out about a silly song I made," he explained. He also confessed that he felt Super Tuna was "cheesy". BTS has been on hiatus since 2022 to allow the septet time to complete their military service. Jin and J-Hope were discharged last year, while RM, V, Jimin and Jungkook earlier this week, and only Suga is left to return from his duties on June 21. When asked who he misses the most, Jin hesitated for a while before admitting — truthfully — it was their youngest member Jungkook. He also shared that in the band's group chat, V texts the most while RM is the worst at replying, and Jin himself gets off topic sometimes in his messages. He also pleaded guilty to having text messages from his hometown friends left unread, saying: "It's just useless to talk about games." When questioned if he thought his friends' opinions were useless, he corrected: "It's currently useless to me since it's about a game I'm not playing right now." Lastly, Jin — who graduated with a degree in film studies — was repeatedly called out by the lie detector when he denied any plans to act. However, he bounced back with conviction: "Since acting requires a lot of work and effort, it's an intimidating challenge for me to take on. I have no desire at all." Jin will be embarking on his first solo concert RunSeokjin EP Tour, which starts June 28 in South Korea. [[nid:719061]]
Vogue Singapore
a day ago
- Vogue Singapore
Drag artists Opera Tang, Ken Hermanns and Lady Gagita on how fashion impacts their art form
Courtesy of Opera Tang, Ken Hermanns and Lady Gagita The relationship between drag culture and fashion is a longstanding one. Both are cornerstones for similar destinations: forms of self-expression, rebellious in their own way, and a means of belonging. The drag ball in itself, has always been seen as a stage for subversion, and for each drag artist to bring to the fore their own stylistic individuality when conceiving their queer identities. Esteemed designers such as John Galliano and Jean Paul Gaultier have been known to borrow direct references from drag culture; the former, with the campy vivaciousness of his designs at Dior during the turn of the century, whilst the latter has famously collaborated with drag artists to challenge the codes of gendered, and politicised clothes. In return, drag is one that is inextricably linked to fashion. After all, the world of drag is as colourful as its queens—and each artist has their own flair to bring into the game, especially when it comes to costuming or giving their bodies the tools for difference. Closer to home, the drag artists of our zeitgeist each have their own approach to dressing for the art form. Take Lady Gagita for example, the Filipino drag performer who famously does impersonations of Lady Gaga herself, all the way down to recreating Gaga's iconic dance performances—but also ensuring that the exact outfits of her icons are emulated. There's Ken Hermanns, who might be better known in the local community for her experimental make-up looks, but learning how to hand-make traditional Malay garments from her grandmother as a teenager was her real start in the scene. And then there's Opera Tang, who consistently infuses her drag with a considered sense of heritage and tradition—from literal costumes fashioned after local landmarks or motifs like the Toa Payoh dragon playground costume or our national flower, the Vanda Miss Joaquim. Rightfully, they're royals in their own right. To get to know the way fashion has personally impacted some of our favourite regional drag artists this Pride Month, Vogue Singapore speaks to Opera Tang, Ken Hermanns and Lady Gagita about how fashion continues to play a part in the formation of their drag identity, their style icons and how they dream up the outfits for their performances. Courtesy of Ken Hermanns 1 / 3 Ken Hermanns How would you describe your personal style? My drag isn't as loud or over-the-top as people might expect from a drag queen, and I like it that way. My personal style leans more relaxed, especially off-stage. Give me a silky, long, straight Naomi Campbell wig and I'll feel right at home; it's become something of a signature. Anyone in the local scene could probably spot my style from a mile away. It's understated, but still striking. That said, I do love to switch it up creatively, so I often elevate my drag with custom pieces I make myself. There's a calmness to my aesthetic, but there's always intention behind it. When was the first time you conceived fashion as a tool for expression? Fashion has always been my language. I never went to fashion school or earned a formal degree, everything I know came from my grandmother and the internet. I learned to sew at 14, when my grandma taught me how to hand-make traditional Malay garments and create pattern pieces from scratch. That was the moment I realised clothing could hold meaning and emotion. Can you share more about how drag has had an impact on your relationship with style today? Without fashion, I don't think I would've found my confidence in drag. It's the foundation of how I present myself to the world. Drag allowed me to make statements not just for myself, but for others too, and through that, I saw how empowering style can be. Even without formal training, I leaned on what I learned from my grandma and the online community. Fashion gives me control over how I'm seen, and more importantly, how I feel. It's the reason I can walk into a space and feel comfortable, powerful, and completely myself. Who are your style icons? Lady Gaga, always. She was my first inspiration and still is. I'm also deeply influenced by Mugler; the shapes, the drama, the precision. I love fashion that makes an impact, that speaks before you even do. Not everyone can pull off those silhouettes, but I know how to make them work for me. I believe in knowing your body, your strengths, and styling them with confidence, whether you learned it in a classroom or in your grandma's sewing room. How do you come up with a look for your performances? I take a lot of inspiration from iconic women, Lady Gaga, Nicole Scherzinger, Beyoncé, even Kim Kardashian. They all have such strong visual identities, and I love pulling different elements from their styles. I'm drawn to variety and versatility. Each performance feels like a new runway; I build the look around a mood or message, and that determines the vibe, the structure, the movement. I treat it like a story being told through style. Do you have any advice for someone who's looking to develop their drag identity? Experiment, explore, and express. Don't worry about formalities or being 'good enough'. I didn't go to fashion school, but I made my own way, with guidance from my grandmother and a lot of late nights on the internet. You don't need to follow someone else's blueprint. Drag is about celebrating your truth. Be bold in your choices, even if they're simple. Let your identity guide your art, and block out the noise. If it feels real to you, that's all that matters. Courtesy of Opera Tang 2 / 3 Opera Tang How would you describe your personal style? Both in drag and out of it, I'd describe my style as proudly and powerfully feminine, with a queer twist. But I'm way more glam in drag of course, and super relaxed in my day-to-day out of drag—my two modes of living my innate feminine fantasy. When was the first time you conceived fashion as a tool for expression? It was when I first played with Barbies when I was a little kid—in secret. I loved how Barbie's clothes emphasised the beauty of the feminine silhouette, used pretty fabrics, and when my mum didn't get new clothes for Barbie, my Ah Ma could whip a gorgeous outfit on the spot with the scrap fabrics she had. Most importantly, I could choose colours I wanted Barbie to wear. Flash forward to today, I still get to play dress up—just not with plastic dolls anymore, but on myself. The secret love I had as a kid for Barbie's clothes—perhaps my closest avenue to express how I adored feminine dress—has never faded, and now I celebrate it on stage out loud. Can you share more about how drag has had an impact on your relationship with style today? Drag has made me more comfortable with my inherent femininity. It has shown me that my difference should be celebrated and I can confidently and literally wear it proudly. Prior to doing drag, I tried to fit in with what other cis-male or masc-presenting people wore and I thought I was comfortable doing that. But now, drag has liberated me from those restrictive, binary and oppressive notions of men's and women's wear. Instead, I dress how I like because it brings that little kid in me joy. Would you say you are experimental with your drag style? Yes and no. I started out with a somewhat clear vision of the kind of aesthetic my drag was going to align with (even if the execution of it was questionable). But I have since pivoted to something more relatable. Yet, the main storyline of my drag has remained the same—a proud queer celebration of culture, tradition and heritage. How do you come up with a look for your performances? One of mainly two ways: I get inspired by everyday objects, symbols, motifs. Through this, I have a very clear vision of how a drag look can be created and elevated for the stage. Secondly, I listen to my favourite songs and dig deep into why the song moves me so much, be it its lyrics, composition, emotions. And it reveals a story I want to tell and I create the look from there. Do you have any advice for someone who's looking to develop their drag identity? Just get started! You may or may not already know who or what you'll be doing in drag, and you might change your drag style and identity along the way. But the thing is, drag is a journey. It's your journey, so don't be too hard on yourself about developing an identity; the fun in drag is that it's what you make it to be. Be it crunchy, sparkly, cinched, polished, funny…just own it in the moment. Matt Bayhon and Rahm Canlas 3 / 3 Lady Gagita How would you describe your personal style? My drag style is heavily influenced by Lady Gaga—bold, unconventional, and unapologetically edgy. I also incorporate elements of camp into some of my looks, especially when I'm not channeling my 'Gaga mode.' While my drag persona leans toward extravagant, larger-than-life fashion, my out-of-drag style is quite the opposite: clean, minimalist, and monochromatic. Think of it as classic 'boy next door' fashion. When was the first time you conceived fashion as a tool for expression? I first discovered fashion as a means of self-expression during my early days as a Lady Gaga impersonator. I was deeply inspired by the way Gaga used fashion to make bold statements. As I continued my journey in drag, I came to realize that fashion can also serve a political purpose—it can be a powerful platform for expressing advocacies and sparking conversation. Can you share more about how drag has had an impact on your relationship with style today? I believe drag has had a significant influence on my personal style today. When I first started, I had little to no knowledge about fashion. Through drag, I've learned how to mix and match pieces effectively, understand which colours suit me, and figure out what works for my body and what doesn't. It's been a continuous learning journey, drawing inspiration from other drag queens and fashion-forward pop icons. Who are your style icons? Lady Gaga is undoubtedly at the top of my list of influences. I'm also inspired by Katy Perry's playful, campy style and Beyoncé's sultry, regal approach to fashion. How do you come up with a look for your performances? I always strive to wear the exact outfits of the icons I impersonate, paying attention to everything—from the smallest details to the most recognisable elements. Accuracy is key. More than that, I aim to give the audience a true sense of fantasy—I want them to feel like they're not just watching me, but witnessing the real thing live on stage. Do you have any advice for someone who's looking to develop their drag identity? For those just starting out in drag with limited resources, make the most of what you have. Innovation, creativity, and resourcefulness are your greatest tools. Don't chase perfection—focus instead on how to create a polished, high-impact look without spending a fortune. Once you've found your voice and made your mark, the money and resources will follow. Stay true to yourself, and your unique drag identity will naturally emerge.
