Singapore universities could benefit from US research funding cuts: QS
Singapore universities could benefit amid threats by the US government to cut funding and block international students at America's Ivy League institutions such as Harvard. This is according to the CEO of QS, which released its latest global rankings for universities on Jun 19. The National University of Singapore retains its spot at 8th place worldwide, in a list dominated by US and UK institutions among the top 10. Nicolas Ng reports.
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CNA
33 minutes ago
- CNA
Should tap water be free in Singapore restaurants? F&B operators weigh in
The debate about whether tap water should be complimentary in Singapore's dine-in food establishments is back in the spotlight, thanks to a Facebook post on Jun 12 by Workers' Party Member of Parliament Gerald Giam, who also highlighted a public petition on the issue. 'Some eateries charge as much for water as they do for sugary drinks. This unintentionally nudges consumers toward less healthy options, increasing the risk of obesity and diabetes,' he said in his post. 'In March 2025, I called for the Ministry of Sustainability and the Environment (MSE) to encourage F&B outlets, coffeeshops and malls to offer low-cost drinking water as best practice.' Mr Giam added: 'While I acknowledge that F&B establishments incur some cost to provide plain water, these can be recovered by offering plain water at cost. Importantly, it should be priced lower than sugary beverages to support healthier choices and sustainability goals. I continue to urge MSE to promote this as best practice across dine-in establishments.' The petition he cited, which was posted on in late May, urged the Singapore government to 'mandate that dine-in F&B establishments provide free-flow tap water to all customers at no additional cost.' 'In a country where tap water is clean, safe, and abundantly available, it is unjustified to restrict access to tap water, especially in establishments that already impose a 10% service charge,' the petition read. THE PRICE OF FREE TAP WATER Several restaurateurs CNA Lifestyle spoke to said that while they used to charge for tap water, they stopped long before the petition, mainly due to customer complaints. Among them is nasi lemak restaurant The Coconut Club. Chef-owner Daniel Sia said: 'It's more important that customers are happy.' Similarly, chain restaurants such as Swensen's and French bakery-cafe Paul said they've offered free tap water since opening. 'We believe in offering a welcoming and thoughtful experience, and providing complimentary drinking water is part of that,' said Paul's chief executive officer, Asia Pacific, David Yang. A spokesperson for Swensen's, a pioneer partner of the Health Promotion Board's Healthier Dining Programme, said: 'Serving tap water aligns with our ongoing commitment to support healthier choices for our guests." Still, while tap water is abundantly available in Singapore, it does come at a cost to restaurants. 'Utilities cost money and (when you offer free tap water), it often translates to reduced beverage sales, so it's an opportunity cost at the end of the day,' Sia explained. Yang pointed out that 'the cost, though not insignificant, is relatively minimal compared to the goodwill it generates'. While that may be the case for larger chain establishments like Paul and Swensen's, it is a harder pill to swallow for smaller, independent restaurants. 'On a good month, eateries like ours make about 10 to 20 per cent profit,' said the sole owner of a neighbourhood cafe who declined to be named. 'More often than not, we make a lot less, especially in this current economic climate. So we charge 50 cents for free-flow of tap water because every cent counts.' The cost, though not insignificant, is relatively minimal compared to the goodwill it generates. FILTERING THE COST Other restaurant owners who charge for tap water also requested anonymity for fear of public backlash. 'Business is already so bad, we don't want people to take this against us,' said the owner of a Korean restaurant. 'The restaurant business is tough. Our profit margin is small. In what other industry would making 10 to 20 per cent profit on a good month count as good business? But that's the norm for restaurants. Bigger restaurant groups may be able to absorb the cost, but utilities are just one of many overheads for small businesses like ours.' Another restaurateur pointed out that almost no establishments price tap water on par with soft drinks. 'No one in the right mind goes into business to antagonise the customer. Everyone knows the cost of tap water, so who's going to sell tap water in their restaurant for S$3 to S$4, which is the price of a soft drink in many restaurants?' Upscale restaurants that charge for water typically serve water pumped from a filtration system at S$3 per person, free-flow. For them, the concern is more about flavour than cost. Operations manager of Angie's Oyster Bar & Grill said: 'We understand some diners prefer water with their meal instead of wine or beer. However, tap water can negatively alter the delicate taste of live oysters. To ensure a pleasant dining experience, we serve unlimited premium Nordaq water. However, we do not want to profit from water sales. We decided that with water sales, 80 per cent of the proceeds will go towards The Helping Hand charity, supporting a good cause.' Ronald Kamiyama, managing partner and sommelier of The Cicheti Group, echoed similar sentiments. 'At our restaurants, we serve filtered water that uses a charcoal system that's not only sustainable, but part of what we pay also supports jobs for women in Sumatra who plant trees in the region.' Water filtration systems cost anywhere from S$1,000 to S$3,000 a month. 'When you factor in wear and tear, which at restaurants oscillate around S$50 to S$200 a month, plus human hours, plus a series of minor costs that aren't accounted for… it works out to a good amount of money,' said the chef-owner of a fine dining restaurant that does not charge for water. 'We absorb the cost in our menu pricing.'
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CNA
33 minutes ago
- CNA
Deep Dive - Jetstar Asia closure: Are the days of cheap fares over?
Deep Dive - Jetstar Asia closure: Are the days of cheap fares over? Jetstar Asia will cease operations on Jul 31, a move unsurprising to experts because the low-cost carrier was struggling to turn a profit in a tough aviation market. Otelli Edwards speaks to Shukor Yusof from aviation consultancy Endau Analytics and Dr Nitin Pangarkar from NUS Business School to find out what the future holds. 20 mins Deep Dive - Is Singapore's electric vehicle infrastructure catching up with demand? Electric vehicle sales hit a new high in the first three months of 2025, accounting for 40 per cent of total car registrations. Yet concerns about charging networks and capacity remain. Steven Chia and Otelli Edwards speak with transport economist Walter Theseira and Stephanie Tan, CEO of EV-Electric Charging. 25 mins Deep Dive - Calling 995? You may be rerouted to the NurseFirst helpline instead – here's how it works Non-life-threatening 995 calls will be directed to NurseFirst, a triage helpline, under a six-month nationwide trial aimed at easing the burden on emergency services. How exactly does it work, and will the public adapt? Steven Chia and Otelli Edwards find out from Col Dr David Pflug, chief medical officer of the Singapore Civil Defence Force and Dr Jade Kua, clinical lead for the NurseFirst helpline and senior consultant at the emergency medicine department in Woodlands Health. 18 mins
CNA
33 minutes ago
- CNA
Deep Dive Podcast: Jetstar Asia closure - Are the days of cheap fares over?
Jetstar Asia will cease operations on Jul 31, a move unsurprising to experts because the low-cost carrier was struggling to turn a profit in a tough aviation market. Otelli Edwards speaks to Shukor Yusof from aviation consultancy Endau Analytics and Dr Nitin Pangarkar from NUS Business School to find out what the future holds. Here is an excerpt from the conversation: Otelli Edwards, host: I believe Changi Airport is aiming to expand its network to over 200 cities by the mid-2030s. But airlines will need to pay about 40 per cent more to land and park at Changi over time. To some extent, that's going to affect Changi's competitiveness as an aviation hub, don't you think? Dr Nitin Pangarkar, NUS Business School: It will, but it's a question of who they are competing against, right? They cannot compete on cost versus, say, Bangkok or Kuala Lumpur. Probably, they are targeting the Dohas and the Dubais and so on. Basically, their basis of comparison is that. When I arrived in Singapore 30 years ago, I must say that based on my impressions as a traveller, Changi seemed a lot more functional than luxurious. Otelli: Without the waterfalls and all the wonderful features. Dr Nitin: Yeah, without the waterfalls, without Jewel. There were only Terminals 1 and 2. (Terminal 2) was the new terminal at that time. I think Changi has taken a bit of a shift towards luxury. And when you do that, your costs go up. Singapore has also become more affluent. So everything is more expensive. Singapore is going to be a high-cost place compared to say, KL or Bangkok or some similar regional hub. Otelli: It's a bit worrisome for a large group of people who are used to S$100 and under sort of flight tickets, right? I guess to a certain extent, that is not practical, because then how does Jetstar for instance, make money? Does that also mean those days are over, that we shouldn't be expecting to pay such low prices? Shukor Yusof, Endau Analytics: They are over, a long time ago, post-COVID. I can confirm it's over. It's only low cost in name, but in reality, it's pretty much high fares. You have ancillary fees, you have a lot of other payments that you are going to be making. Otelli: So you think it has narrowed the gap (between) what you're paying for these so called low-cost carriers versus the legacy airlines? Shukor: Very much. So what we're seeing now is the legacy airlines, the flag carriers, are in fact becoming low-cost or budget airlines, if you look at Malaysia Airlines, Thai Airways, or Philippine Airlines. So those days when you could fly for a plate of chicken rice for example. For S$10 at the hawker centre, you could fly to Bangkok, you could fly to Jakarta. I've done that before ... at the forefront of when all these budget airlines were coming into the business. But now it's very different. It's more competitive. Previously, AirAsia had the first-mover advantage. They were the only ones running around and then subsequently, all the neighbours next to Singapore got very excited and they came up with their own low-cost carriers.
