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Company director jailed for cheating Tampines Town Council into paying S$230,000 extra for pumps

Company director jailed for cheating Tampines Town Council into paying S$230,000 extra for pumps

CNA13-05-2025

SINGAPORE: A company director who duped Tampines Town Council into paying for more expensive pumps than the ones his firm actually installed was jailed for three weeks on Tuesday (May 13).
In total, Zhang Shuyan overcharged the town council S$233,705.10 (about US$180,000), for which he has made full restitution.
Zhang, 59, earlier pleaded guilty to one amalgamated charge of falsifying 99 invoices submitted to Tampines Town Council in 2016.
A second amalgamated charge of falsifying a further 104 invoices in 2017 was taken into consideration for sentencing.
Zhang's company, FYH Integrated, provided maintenance and installation services for electrical and mechanical systems, which included pumps.
From April 2016 to March 2019, it was in a contract with Tampines Town Council to maintain various types of pumps and refuse chute flushing systems in Housing and Development Board (HDB) blocks.
The contract provided for FYH to replace defective pumps in the HDB blocks as necessary, among other services.
Between Apr 1 and Dec 31, 2016, FYH replaced 137 single-stage pumps in the Tampines estate.
Single-stage pumps were not found in the schedule of rates for FYH's contract with the town council, which listed multi-stage pumps instead.
FYH and Tampines Town Council would therefore have needed to separately agree on a unit price for single-stage pumps.
However, FYH submitted quotations for multi-stage pumps, and the town council issued work orders for multi-stage pumps.
FYH then issued 99 invoices for the 137 pumps, invoicing the town council for more expensive multi-stage pumps instead of single-stage pumps.
Zhang approved this practice, motivated in part by any additional profit that FYH stood to earn as a result, Deputy Public Prosecutors David Koh and Yeow Xuan said.
He did the same with another 104 invoices for 130 pumps issued between Jan 1 and Jul 31, 2017.
Tampines Town Council paid FYH a total of S$380,551.04 in respect of the 203 fraudulent invoices.
The managing agent for Tampines Town Council at the time of the offences was CPG Facilities Management. CPG assisted to upkeep public facilities in Tampines, and managed and oversaw the performance of contracts.
EM Services took over as managing agent in August 2017, and the offences were discovered thereafter.
A property officer of the town council realised the disparity between the invoices and the pumps that were actually installed, and the town council sought a refund of the overpaid amount.
They agreed to a unit price of about S$550 for the single-stage pumps, against a unit price of about $S1,425 for multi-stage pumps.
The bulk of the refund was made by Tampines Town Council offsetting amounts from other invoices issued by FYH. Zhang restituted the remaining sum of about S$1,900 on Apr 2.
In sentencing, District Judge Kenneth J Chin noted that the offences were committed against a public agency that uses public funds, and took place over a sustained period.
He gave mitigating weight to Zhang's full restitution of the illegal profit and decision to plead guilty.

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The future of the Singaporean chef
The future of the Singaporean chef

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timean hour ago

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The future of the Singaporean chef

[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. 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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? 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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.'

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APAC financial sector top target for volumetric DDoS attacks in 2024, report finds
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