logo
Wifredo Lam's surreal creatures haunt STPI

Wifredo Lam's surreal creatures haunt STPI

Business Times4 days ago

[SINGAPORE] At Singapore's first solo show of Wifredo Lam (1902–1982), the walls are alive with shape-shifting spirits. His hybrid creatures defy classification – they are part animal, part machine, part voodoo hallucination.
Lam, a Cuban-Chinese-African artist, spent his life dismantling Western modernism from the inside out. Drawing on Afro-Caribbean religions such as Santeria and Palo Monte, as well as the hallucinatory energy of Surrealism, he created a visual language that was both rebellious and deeply spiritual.
His prints are populated by beings with frog fingers, taloned feet and goat heads fused with torpedoes. In one striking work (Apostroph' Apocalypse Plate VIII, 1966), a skeletal winged horse appears locked in a cryptic embrace with a vampiric ox. Are they dancing? Mating? Fighting? Lam offers riddles, not answers.
Wifredo Lam's Apostroph' Apocalypse Plate VIII (1966) depicts strange creatures mating or fighting. PHOTO: WILFREDO LAM ESTATE, PARIS
Titled Outside In, this year's STPI Annual Special Exhibition may be its most unsettling yet. It challenges viewers to reconsider modernism – not as a clean narrative from Paris or New York, but as a tangled, many-headed force shaped by migration and myth.
Echoing the ethos of the National Gallery Singapore's recent exhibitions, which have reframed modernism as a global movement born of cultural exchange, Outside In places Lam not on the periphery, but at the very centre of this complex story.
The exhibition's more than 60 works on paper give a rare glimpse into the artist's late-career printmaking practice, developed in close collaboration with renowned Italian master printer Giorgio Upiglio between 1963 and 1982. Many were created alongside avant-garde poets such as Aime Cesaire and Gherasim Luca, reflecting Lam's belief that words – like images – could tap into the unconscious and conjure bizarre, new worlds.
Wifredo Lam's Untitled (1980) limited-edition print is on sale for 4,000 euros at STPI. PHOTO: WILFREDO LAM ESTATE, PARIS
Outside In opens ahead of Wifredo Lam: When I Don't Sleep, I Dream, the major retrospective at New York's Museum of Modern Art in November. There, the audiences will encounter the full sweep of Lam's spectral imagination. But here in Singapore, this quieter, more intimate exhibition offers a wonderful entry point into a lesser-known chapter of his practice.
Wilfredo Lam: Outside In runs from now till Jul 13 at STPI

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Penang crowns new char kway teow champion
Penang crowns new char kway teow champion

Straits Times

time26 minutes ago

  • Straits Times

Penang crowns new char kway teow champion

Visitors to the char kway teow competition on June 1 sampling some of the offerings. PHOTO: THE STAR GEORGE TOWN - It was a fiery showdown as 30 of Penang's top char kway teow traders competed over roaring flames for the cove­ted title of the state's best. The intense cook-off on June 1, aimed at uncovering the finest char kway teow and ultimate wok hei (breath of the wok), saw contes­tants battling it out with their own secret recipes. Held at the Toi Shan Ningyang Wui Kwon clan temple at King Street, a smoky aroma filled the air as an eager crowd gathered to see each contestant dish out their version of the popular street food. Contestants brought their own seasoned woks, cockles, lap cheong (Chinese sausage), sauces and cooking oil. Other ingredients including flat rice noodles or kuey teow, eggs, bean sprouts and white prawns, along with stoves and gas supply were provided by the organisers. It took less than two minutes for each contestant to dish out their plate of char kway teow, which was then judged by a panel of six for presentation, aroma and taste. Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairman Vinah Yee, who was on the panel of judges, said char kway teow with the most ingredients was not neces­sarily the best. 'Each component should be balanced and complement the dish without overpowering the overall flavour. 'One of the key criteria we looked for was the presence of wok hei, that distinct aroma and flavour created when food is stir-fried over intense heat in a seasoned wok. 'If the strands of kuey teow stick together, they may not cook evenly, become gummy and lose that wok hei flavour. 'High flames may look impressive, but if the heat is too strong, the noodles can become over-char­­red and have a burnt taste,' said Ms Yee. After two hours of sizzling action and clanging woks, Ms Ong Siew Kean, 53, of Hean Char Koay Teow in Jalan Burma, Pulau Tikus, was crowned champion. 'This is my first competition and I am grateful to be recognised. I never thought my char kuey teow was anything special but I'm glad my effort paid off. Ms Ong, who fries up about 200 plates of char kway teow on weekends, beat out 29 other competitors. PHOTO: THE STAR 'Maybe it was my sauce blend that made the difference as soy sauce plays a crucial role in crea­ting a flavourful dish,' she said. Ms Ong, who is fondly known as Winny, said she began frying char kway teow in her 20s but took a break before returning to the trade about three years ago. 'My brother-in-law taught me the basics and over time, I tweaked the recipe to suit my taste,' she said. Ms Ong, who fries up about 200 plates of char kway teow on weekends, said she was looking forward to an influx of customers following her win. Second place went to Mr Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Mr Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam. The three winners received RM388 (S$118), RM288 and RM188 res­pec­tively, presented by Penang Chief Minister Chow Kon Yeow. The competition was jointly organised by the Village Commu­nity Management Council of Padang Kota and Jalan Transfer/Jalan Argyll, along with Toi Shan Ningyang Association, and promoted by Kwangtung and Tengchow Association of Penang. THE STAR/ASIA NEWS NETWORK Join ST's Telegram channel and get the latest breaking news delivered to you.

Thosai-eating Machine: 36 thosais and more in 68 minutes
Thosai-eating Machine: 36 thosais and more in 68 minutes

New Paper

timean hour ago

  • New Paper

Thosai-eating Machine: 36 thosais and more in 68 minutes

On a humid Friday afternoon, under the warm lights of the iconic MTR restaurant in Little India, Singapore's most famous food gladiator, Zermatt Neo, did something utterly jaw-dropping. He polished off a staggering 36 thosais in 68 minutes, along with an avalanche of other South Indian dishes. And I was there to witness it, surrounded by the clatter of cameras, the gasps of onlookers and the hum of disbelief. Zermatt, the 37-year-old Singaporean competitive eater and social media sensation, is no stranger to viral food challenges. But even by his sky-high standards, this was something special. Wearing his trademark quiet focus and a hungry grin, Zermatt attacked the feast with surgical precision: 10 podi masala thosais 10 masala thosais 5 set thosais 1 godhi thosai 2 plates of podi idli 3 plates of chilli bhaji 2 bowls of bisibele bath 1 curd rice And a selection of chutneys, sagoos, raitas, lassis and lemonades. That's more than 7kg of food, drenched in 1.6kg of ghee, consumed in just over an hour. "I chose MTR because so many of my Indian followers kept recommending it," Zermatt told me post-feast, still glowing - not from sweat, but what can only be described as thosai bliss. "They said this was the place to try real South Indian food. I went for it on my own free will, and they were right." Indeed, MTR, which recently celebrated its 100th anniversary globally and 12th in Singapore, is no average restaurant. Known for its no-shortcut approach - no preservatives, no chemicals just good-old freshly ground masalas and batters - it draws loyalists from across cultures. "About 30 per cent of our podi thosais are eaten by Chinese customers," said MTR manager Srinivasa Satish Rao. "But this is the first time I've seen anyone eat 36 thosais in one go. Zermatt was smiling throughout. Incredible." It wasn't just thosais. Zermatt had never tried some of these varieties before. "I've had thosai before," he said, "but not like this. The spices, the ghee, the textures - buttery, crispy, hot. It's an experience. You can tell there's love in every fold of the thosai." And yet, watching him eat was hypnotic. Calm, composed, surgical. I couldn't help but ask: How does one even do this? Zermatt laughed and told me: "It's years of training. I started off with a 2kg capacity. I've worked up to 9kg now. Before and after each challenge, I fast for 24 hours to reset my body." What about health? "I go for full health checks every six months. My biomarkers are top 2 to 5 per cent. My doctor says I'm healthier than 90 per cent of Singaporeans." If it all sounds impossible, you should know this: Zermatt is not your average mukbanger (someone who consumes copious amounts of food on camera). With a ripped physique, a Tesla parked outside, and more than 2.2 million YouTube subscribers and a total of 4.5 million TikTok, Instagram and Facebook followers, he's a brand. He juggles nutrition knowledge, gym routines and travel schedules to pursue what he calls "performative gastronomy". At MTR, the audience of about 15 - including three camera operators, restaurant staff and curious patrons like me, drawn to the spectacle by the manager's invitation - watched with rapt attention as he gulped down thosai after thosai, mixing technique with pure willpower. What happens when you hit your limit? "You feel the flavours start to repeat, so I use tricks - mango lassi to cleanse the palate, honey lemon to lighten things. That helps reset the taste buds," he said. MTR's famed masala podi thosai was his favourite. "Perfect balance. The crispy exterior, the fluffy interior, the spicy potatoes - chef's kiss," he said. Zermatt's eating prowess is no fluke. He holds world records for devouring 92 chicken wings in eight minutes, 7kg of beef noodles in 15 minutes and 9.5kg of laksa. His recent stint with butter chicken - 4kg chicken, 3kg rice, 1kg naan - went viral. Indian food, he says, is the heaviest among cuisines. "The ghee, the spices - it hits different. But it's also the most delicious." So, is this the most thosais anyone has ever eaten in a single sitting? "I don't know," he said with a chuckle. "But if it is, I'd be happy to break my own record next time." Spectator and MTR regular Raj Nainani, who claims to have eaten there daily for years, was in awe: "Zermatt did something extraordinary. I Googled it - I think it is a world record." Behind the gluttony lies a mind of discipline. Zermatt adheres to intermittent fasting, stacks his post-challenge meals with fibre and probiotics and works out six times a week, focusing on cardio and compound lifts. "I don't binge every day. It's planned. It's science," he said. There's also deep respect for culture. "My Indian viewers love when I eat with my hands," he said. "It makes them feel connected. That connection means everything to me." Zermatt might be a global Internet phenomenon, but on May 23 at MTR Singapore, he was simply a man who loved eating thosais. The watchers clapped. The chefs peeked from the kitchen, stunned. He stood, wiped his hands, and flashed a grin. "I'm full," he said. Full of food, yes. But also full of joy. And for those of us lucky enough to watch, full of wonder.

Jemimah Wei on building a writing life
Jemimah Wei on building a writing life

Vogue Singapore

time3 hours ago

  • Vogue Singapore

Jemimah Wei on building a writing life

Does the great Singapore novel exist? If you ask Jemimah Wei, the answer is that it doesn't matter. 'I don't believe that there has to be one defining Singaporean novel,' she says. 'That type of thinking is competitive and not generative. It leaves no space for anyone else. It also reflects a Western obsession with hierarchy and power that I don't believe we need to subscribe to. I think we can afford to not only open the door, but to hold it open.' Wei has been careful to reiterate that her debut novel is a Singaporean story—not the Singaporean story. An intertwining tale of two sisters and their unconventional bond , The Original Daughter traverses time and space. Yet, it remains viscerally rooted to its core material: the poignant, everyday textures of life in working-class Singapore. Its characters are palpably real—as easy to root for as they are to rail against. A decade in the making, it's a novel cut straight from Wei's soul. A breathtaking literary debut, the release has already racked up a string of accolades, from being named a National Book Foundation's 5 Under 35 honoree to a Good Morning America Book Club pick. Chanel jacket, necklace and shoes; top and skirt, stylist's own. Lenne Chai At the time of our conversation, it is barely a week from the book's official launch on 6 May. How does this moment feel for Wei? 'The most accurate way I can describe it is the feeling is too big to step into. It might be a feeling that I haven't had yet. There isn't one word to describe it.' On launch day, Wei go on to do a reading at Yu & Me Books, the first fully Asian American-owned bookstore in New York City, followed by a fireside chat where she shared more about her journey as a first-time author. The latter was hosted by none other than acclaimed writer (and one of Wei's literary heroes) Roxane Gay, who also wrote the blurb for Wei's novel. 'A lot of my friends from Singapore flew in for this. They've been hearing about this book for such a long time and they're all excited to celebrate,' Wei says gratefully. 'It almost feels like a wedding.' Wei may have put the polish on The Original Daughter in the US, but the novel first took root in the depths of her mind as a young adult living in Singapore—sprouting from her concerns about the future. This is plain to see in Wei's prose—from her portrayal of the mind-numbing pressures of Singapore's education system to her reflections on the premature class-consciousness we develop under the looming idea of meritocracy. Even when sweetened with a welcome dose of nostalgia, her writing feels unmistakably live. 'I knew that I had to try and become the writer that the book needed me to be.' 'I wanted the book to be true to a specific experience in Singapore. One of the big concerns throughout my adolescence was witnessing boundaries of class and how they could solidify or become porous,' Wei muses. 'As a society, how do we account for people who fall between the cracks?' 'A big part of the book deals with the stress of being in the Singaporean education system, which is quite difficult to write because studying is boring to read about. If you think about the external visual of studying—you're struggling at your desk, then going to sleep, waking up, maybe crying, then going to school—it's not very interesting, yet it's important to represent accurately on the page. So a lot of the challenge, craft-wise, was to motivate those scenes in a way that would keep the reader interested.' The reason why the novel took nearly 10 years to complete, then, was Wei's innate desire to push her writing to a higher level. 'I started writing the book in my early 20s, when I wasn't in control of my craft the way I am now. So even though the skeleton of the book did not change—the big things that happen in it were always going to happen—I knew that I had to try and become the writer that the book needed me to be.' Chanel jacket; top and pants, stylist's own. Lenne Chai Wei's obsession with the art form of writing has long been on simmer. Millennials in Singapore might recognise her from her past life as a host on digital platforms like Clicknetwork and E!. As one of the country's earliest online breakout stars, it might have been news to her audience that, alongside her glamorous media job, she spent every spare hour writing. 'There's no other way to say it, those days I used to feel demented,' she laughs. 'I would wake up at 5.30am to go into the co-working space where I was renting a desk, and write for three hours before starting my freelance media work.' A turning point came during a 10-week creative writing masterclass taught by Malaysian writer Tash Aw, which Wei describes as a light bulb moment. 'It was the first time I had seen someone from our region successfully be a working writer. Tash had been on the Man Booker Prize long list twice. It made me realise—maybe this was actually possible.' This sparked a deep contemplation on what it would mean to build a life devoted to writing. 'When you're spending time in a room with writers, writing becomes a muscle. My growth during those 10 weeks felt exponentially greater than anything I had experienced before,' she says. Two years later, Wei pulled the trigger on her commitment to the writing life by moving to New York City to pursue a Master of Fine Arts degree in Creative Writing at Columbia University. At the end of her MFA came another life-changing moment: she received the Wallace Stegner Fellowship from Stanford University—one of the most prestigious writing residency positions in the US. The most magical thing about this, in Wei's eyes, was that they were essentially hiring her to write full time for two years. 'That's the beautiful thing about writing—you write to understand.' 'When I was living in Singapore as a freelancer, planning my schedule around my writing was difficult because I never had foresight into what the next month would look like. My time was dictated by the opportunities that came my way but also the things I say yes to. So even if I wanted to set aside time to write, would I be able to say no to a job, which would pay the bills, to stare at my manuscript instead?' The Stegner, Wei reveals, was the first time in her career she knew that she had a reliable source of income for two years to come. 'It created this psychological safety for me that made it possible to take The Original Daughter past the finish line.' I ask what it was like writing something so intimately tied to her hometown while being so far from home. Did her imagined audience for the book change? It was quite the opposite, Wei attests. 'Going farther from Singapore solidified my vision that this novel had to be read by a Singaporean audience. I remember thinking to myself that even if the whole world loved it, I would still be heartbroken if people at home were like, 'This sounds like she's writing to an American audience, right?'' This manifested in Wei's writing through a deliberate pull back on explaining her local references. 'During my MFA, I read so many books written by American authors filled with references that I didn't know prior. It didn't reduce my enjoyment of those books. I felt the need to do the same for The Original Daughter ,' she says. 'Of course, it is helpful for the reader if you scaffold their understanding a little bit because, at the end of the day, your job is to keep the reader engaged. So I would meet the reader at a certain point, and if they don't go beyond that to make a leap of understanding, I'm not going to spoon-feed. I don't think it's that difficult to guess what a void deck is—it's literally in the name,' she adds with a chuckle. So, I ask half-jokingly, when can we expect her next book and what will it look like? 'I don't think that I have it in me to write a book that's not about Singapore in some way,' she says. 'Even if I set a book in a galaxy far, far away, Singaporean sensibilities and considerations will still bleed into it in some form. 'One of the things I've been thinking about recently is what it means to live in community with each other and go through a big crisis. I've also always been concerned with the idea of freedom and agency. I don't mean it in the sense of 'Yes, freedom is great and we should all move towards it'. What does individual freedom mean? What agency do we have over our personhoods while living in society? 'That's the beautiful thing about writing—you write to understand. Writing serves a testing realm for certain questions, which then becomes a controlled environment where these questions can be explored.' She breaks herself out of reverie with a wave of her arm and a chuckle. 'But hopefully, the next book will not take nine years. I think the first one has taught me a thing or two.' Welcome to Vogue Dialogues, a new series by Vogue Singapore in which we spotlight key writers, poets and literary voices driving change for good through groundbreaking work. Vogue Dialogues is presented with the support of Chanel. A long-standing patron of arts and culture around the globe, Chanel has deep roots in the literary world, led by key initiatives like The Literary Rendezvous at Rue Cambon which brings together writers to discuss important themes like female empowerment. With their support of Vogue Dialogues, Chanel joins Vogue Singapore in celebrating our local and regional literary scene, as well as amplifying the voices of Asian and female writers all around the world. Associate lifestyle editor Chandreyee Ray Director of photography Lenne Chai Gaffer Timothy Lim Sound Jenn Hui Chia Camera assistant Kinleung Lau Post-production AMOK Production Producer David Bay Styling Nicholas See Hair Winnie Wong Make-up Victoria Hwang The June issue of Vogue Singapore is available online and on newsstands now.

DOWNLOAD THE APP

Get Started Now: Download the App

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