ST Engineering price targets raised by analysts after strong H1 net profit
CGS International's Lim Siew Khee raised her price target to S$8.70 from S$8.40; RHB analyst Shekhar Jaiswal upped his to S$9.10 from S$8.70.
Morningstar's Lorraine Tan, director of equity research for Asia, raised the engineering group's fair-value estimate by 21 per cent to S$8.10.
On Thursday (Aug 14), the company reported a 19.7 per cent rise in net profit to S$402.8 million for the first half of 2025, up from S$336.5 million in the corresponding period of the year before.
This was driven largely by revenue growth from its commercial aerospace as well as its defence and public security business segments, despite drag from the US tariffs and foreign currency exchange.
The counter dropped 6.3 per cent to S$8.40 at the close on Thursday, with 13.3 million shares having changed hands. It had closed at an all-time high the previous day at S$8.96. Tan had said that the drop could be due to 'overheated sentiment in the defence sector'.
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RHB's Jaiswal said that ST Engineering's defence and public security (DPS) margins exceeded expectations. He added that a record-high order book and solid revenue visibility, underpinned by growth in the commercial aerospace and DPS units, expanding international defence orders and minimal exposure to the US trade tariffs, reinforced the investment case in its stock.
The limited impact of US tariffs on ST Engineering was also flagged as a positive by Lim, who pointed out that the group had maintained plans to not absorb its suppliers' tariff costs unless it was able to pass through such costs.
The group also lowered its guidance for the impact of the US tariffs on engine maintenance and repair operations (MRO) in China to S$34 million for the second quarter, from its previous less-precise estimate of under S$40 million a month.
ST Engineering opened a new MRO facility in Ezhou, in China's Hubei province, on Aug 11, under its joint venture with SF Airlines, a Chinese cargo airline owned by SF Express, a logistics company.
CGS International's Lim and Morningstar's Tan lauded the group's efforts at cost-cutting: it had slashed S$100 million in costs in the first quarter of 2025 alone. Tan said Morningstar had 'underestimated STE's ability to lower costs this quickly'.
'We believe the market will reward STE for hiving off low-margin/loss-making businesses,' said Lim.
Tan echoed the sentiment, adding that the company is on track to meet its S$1 billion cost-saving target through 2029.
However, CGS International downgraded ST Engineering to a 'hold' on the back of it trading at three standard deviations above its historical average.
Lim said the market appears to have priced in the 2026 growth forecast of a 13 per cent growth in earnings per share. She also noted that the company faces some downside risk from slower order wins.
Tan suggested that the easing of growth in defence sales in the second half could have come from a strong base effect.
'We think the key risk remains STE's ability to keep on the profitability path,' she said.
RHB kept its rating at 'buy', and raised its 2026-2027 earnings forecast by 3 to 4 per cent on sustained commercial aerospace and DPS margins, with the price target including a 4 per cent environmental, social and governance premium.
CGS International estimates a 2 to 5 per cent lift in earnings per share, based on lower financing costs and higher commercial aerospace segment margins.
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Straits Times
2 hours ago
- Straits Times
New brands pour into Singapore's growing tea scene
Sign up now: Get ST's newsletters delivered to your inbox (Clockwise from left) Teas from ChaPanda, Origin Teahouse at Kada and Petale Tea. SINGAPORE – Tea is brewing up fresh excitement in Singapore's beverage scene. Once overshadowed by coffee, it is now embraced for its health benefits and as a lifestyle drink. Riding on themes of health, wellness and mindfulness, a new wave of tea purveyors is enticing customers with fruit-laden brews, fragrant leaves and modern presentation. The market has seen an influx of entrants over the past year. These range from Chinese brands such as ChaPanda and Luli both making their Singapore debut, to home-grown concepts like LimCha Teahouse Cafe and Golden Seed, which focus mainly on Chinese tea with a modern spin. Floral and herbal infusions, as well as tea balls incorporating Chinese and Western teas, are also gaining popularity. Fresh fruit teas are a major draw. ChaPanda – which has close to 9,000 stores in China and overseas, including in Malaysia, South Korea, Australia and France – opened its first two Singapore outlets in July at youth hub *Scape and Northpoint City. Ms Joanna Jia, 36, country manager of ChaPanda Singapore, notes that the brand has evolved from bubble tea to focus on tea beverages based on fresh fruit. The Mango Pomelo Sago ($5.90 for medium, $6.90 for large) is the brand's bestseller, containing about half a mango and plenty of red pomelo in every cup. Top stories Swipe. Select. Stay informed. Singapore 5 new walking trails allow hikers to explore heritage sites, win FairPrice, Cold Storage vouchers World Trump advises Ukraine's Zelensky to 'make a deal' with Russia after meeting Putin World Takeaways: Warm words contrast with cold reality of no deal at Trump-Putin summit Singapore Nowhere to run: Why Singapore needs to start protecting its coasts now Life Switching careers in middle age and beyond: How these Singapore professionals did it Asia 11,000 properties without power after 4.9-magnitude quake strikes near east coast of Australia Asia Move over, Labubu – Chiikawa is the new craze in Hong Kong Life English, physics, chemistry: These tutors take O-level exams every year Ms Jia says: 'Sixty per cent of our customers go for fruit tea. We maintain strict control over product quality, using fresh fruit delivered daily and prepared on site.' ChaPanda Singapore's country manager Joanna Jia with the brand's Shine Muscat Grape Jasmine Tea and Mango Pomelo Sago at its *Scape outlet. ST PHOTO: GAVIN FOO Singaporean Jovalene Teo, 44, introduced Chinese tea brand Luli to the local market to offer a healthier, functional alternative to sugary bubble tea. Ms Jovalene Teo, chief executive of Luli Singapore, which opened its first local outlet at Marina Square on Aug 10. ST PHOTO: LIM YAOHUI Luli Singapore, which opened its first outlet at Marina Square on Aug 10, sells modern lifestyle beverages rooted in traditional Chinese medicine. An example is its Lingzhi Dragon Ginseng ($9.80), which is exclusive to Singapore. The blend of lingzhi and ginseng is said to support immunity, reduce fatigue and promote longevity, while jasmine tea and milk are added to make the drink palatable to younger consumers. Luli Singapore's Lingzhi Dragon Ginseng. ST PHOTO: LIM YAOHUI F&N Foods Singapore managing director Siew Peng Yim, 57, has observed tea making a comeback as milk tea continues to grow in popularity. The trend inspired F&N Foods to launch its F&N Magnolia Limited Edition Earl Grey Low Fat Flavoured Milk ($2.52 for 475ml, $3.63 for 946ml) on June 2. Made with black tea powder and infused with the distinct citrusy, floral scent of bergamot, the milk is available in stores and online until November. The F&N Magnolia Limited Edition Earl Grey Low Fat Flavoured Milk was launched in June. PHOTO: F&N FOODS Mr Siew notes that tea is trending in Singapore due to a combination of factors, including changing consumer preferences and the rise of speciality tea shops. 'Singaporeans are increasingly seeking out unique and high-quality teas,' he says. Beyond taste and flavour New home-grown teahouses and brands are also promoting tea as a mode to appreciating Chinese tea culture, and as a path to mindful living. LimCha Teahouse Cafe, which opened in the Joo Chiat enclave in May, is on a mission to preserve and promote Teochew gongfu tea culture with a modern twist. It offers five varieties of Chaozhou Dancong – a type of oolong – brewed in gongfu tea tradition, iced teas, cold brews and housemade pastries, such as Strawberry Dancong Cake ($11.90+ a slice) with tea-infused fresh cream frosting and jelly. LimCha Teahouse Cafe in Joo Chiat offers teas brewed in the tradition of gongfu tea, cold brews and tea-infused pastries. ST PHOTO: HESTER TAN At Millenia Walk, premium tea atelier Golden Seed, which opened in February, offers tasting flights of high-quality teas to encourage customers to appreciate aroma and flavour layers. Prices start at $36+ for a set of Xi Hu Long Jing. Ms Abby Lim, 42, marketing director of Golden Seed, says the cafe is aimed at both tea enthusiasts and non-tea drinkers. 'We want to cultivate a deeper appreciation for exceptional teas by blending heritage with modern sensibilities,' she says. Ms Abby Lim, marketing director of Golden Seed at Millenia Walk, says the brand is aimed at tea enthusiasts and non-tea drinkers alike. ST PHOTO: HEDY KHOO Herbal and floral infusions are also stirring up renewed interest. Tea Therapy Singapore, an online retailer specialising in caffeine-free floral, herbal and freeze-dried fruit teas was opened in September 2024 by Ms Sheena Lim, 53. 'Tea has gone beyond flavour and taste,' she says. 'It is about inner peace and calm, and what tea can bring to your health, both physically and mentally.' For some, tea is an entry point to healthier daily habits. 'Coffee gives an energy boost, but tea is about slowing down and socialising,' says Ms Jia. Despite growing competition, sellers see the increased visibility as positive. 'Having more competitors raises the profile of tea and benefits all sellers,' adds Ms Jia. LimCha Teahouse Cafe's owner, Ms Gladys Lim, 24, welcomes the variety that new tea sellers bring. 'There are so many facets to tea, from traditional to floral to herbal infusions. It is a welcome change from the coffee scene and the trend of syrupy bubble tea,' she says. Ms Glady Lim, owner of LimCha Teahouse Cafe, is on a mission to preserve Teochew tea culture. ST PHOTO: HESTER TAN From mass-market launches to niche ateliers, here is a closer look at seven purveyors brewing a distinct presence in Singapore's tea scene. ChaPanda: Fresh fruit in every cup Where: 02-07 *Scape, 2 Orchard Link, and B2-162 Northpoint City, South Wing, 1 North Point Drive Open: 10am to 10pm daily Info: @ on Instagram ChaPanda entered Singapore in July with a splash, opening two outlets within a week to introduce its fresh fruit tea drinks. Founded in 2008 in Chengdu, Sichuan, the Chinese brand has shifted from bubble tea to offering fruit-based tea beverages alongside milk tea. Founded in 2008 in Chengdu, Sichuan, ChaPanda entered Singapore in July with two outlets, including at *Scape. ST PHOTO: GAVIN FOO The Singapore menu features 18 drinks, with the classic Signature Taro Ball Milk Tea ($4.50 for medium, $5.50 for large) made with Mei Zhan Hua Kui tea leaves from Yunnan. This black tea has slightly bitter notes and a floral fragrance that pairs well with milk. The brand's top sellers here, as in China, are fruit teas. Besides the popular Mango Pomelo Sago ($5.90 for medium, $6.90 for large), customers are also drawn to Shine Muscat Grape Jasmine Tea ($5.90 for medium, $6.90 for large). Shine Muscat grapes from China are delivered daily. Each drink is prepared to order, with grapes muddled by hand to release the juice, then blended with jasmine tea and ice. Chunks of grape and jelly give the drink a chewy texture. ChaPanda's Shine Muscat Grape Jasmine Tea (left) and Mango Pomelo Sago. ST PHOTO: GAVIN FOO No artificial colouring or preservatives are used, with the drinks' colour coming from tea or fruit. Customers can choose sugar levels ranging from zero to 120 per cent. The *Scape flagship spans 1,000 sq ft indoors and 2,000 sq ft outdoors, seating up to 15 inside and 70 outside. Expansion plans include a Chinatown Point outlet in October and more outlets in the next three years. Luli Singapore: Tea meets TCM remedies Where: 02-184/185 Marina Square, 6 Raffles Boulevard Open: 10am to 10pm daily Info: Ms Jovalene Teo, chief executive of Luli Singapore, at the brand's first outlet in Singapore at Marina Square. ST PHOTO: LIM YAOHUI Ms Jovalene Teo, 44, chief executive of Luli Singapore, holds the Singapore master franchise of the Chinese brand of modern beverages rooted in traditional Chinese medicine (TCM), with the aim of providing consumers here with alternatives to sugar-laden bubble tea. The concept from Nanjing, launched in 2023, has about 500 outlets in China and one each in Malaysia and Vietnam. At Luli Singapore's first outlet at Marina Square, consumers can choose from 22 drinks, with the signature range being caffeine-free 'remedy brews' made without tea leaves. These herbal infusions use ingredients such as ginseng, dried pear slices and fresh Namshui pear. Other offerings include milk teas and fruit teas made with jasmine green tea, osmanthus oolong and honey-scented black tea. The formulations for the TCM-based remedy brews are supported by Nanjing University of Chinese Medicine and Jiangsu Traditional Chinese Medicine Industry Research Institute. A popular choice is Roselle Tangerine Peel Zest ($5.90 for medium, $6.90 for large), with a tangy-sweet base of aged tangerine peel, plum, roselle, licorice root and hawthorn. In TCM, these are said to aid digestion, support spleen health and soothe the throat. Perfume lemon, imported from Guangdong, adds an aromatic citrus lift. Roselle Tangerine Peel Zest at Luli Singapore's Marina Square outlet. ST PHOTO: LIM YAOHUI In September, the store will launch an AI Mirror, which uses artificial intelligence to scan a customer's face and tongue, and provide a diagnostic report on body constitution and recommend suitable brews. The device will also give lifestyle tips on herbal tonics and recipes for herbal soups. Luli Singapore will soon launch an AI Mirror, which customers can use to get TCM-based diagnostic reports on their body constitution and recommendations on brews. ST PHOTO: LIM YAOHUI Luli Singapore will open a second outlet at Keppel South Central in Tanjong Pagar in October. LimCha Teahouse Cafe: Modern spin on Teochew tea culture Where: Level 2, 93 East Coast Open: 11am to 8pm (Wednesdays and Thursdays), noon to 10pm (Fridays to Sundays), closed on Mondays and Tuesdays Info: Go to @limcha_teahousecafe on Instagram or call 8509-2526 LimCha Teahouse Cafe in Joo Chiat invites customers to slow down and savour traditional Teochew tea culture in a modern space. Opened on May 1 by owner Gladys Lim, 24, the 1,200 sq ft cafe offers five varieties of premium Dancong teas from Phoenix Mountain in Guangdong, China. Dancong is a type of oolong prized for its aroma. Prices start at $8.90+ for teas such as iced Longan Ya Shi Xiang and go up to $79.90+ for the Signature Premium Cold Tea Set. Good for up to four people to share, the set includes two 500ml bottles of cold brew Honey Orchid and Orchid Vanilla teas, desserts, fresh fruit and snacks. The iced Longan Ya Shi Xiang blends longan flavouring with Ya Shi Xiang tea, known for its earthy, woody notes. Iced Longan Ya Shi Xiang at LimCha Teahouse Cafe. ST PHOTO: HESTER TAN For a traditional experience, the Gong Fu Cha Dancong Hot Tea Ceremonial Set ($35+) features Mi Lan Xiang Dancong with a rich scent of honey and fruit, paired with Chaozhou-sourced spiral nut biscuits and roasted peanuts. The Gong Fu Cha Dancong Hot Tea Ceremonial Set at LimCha Teahouse Cafe. ST PHOTO: HESTER TAN For a lighter entry into the world of tea, try the Dancong Milk Grass Jelly ($8.90+), a tea-infused dessert of grass jelly. Ya Shi Xiang tea is added to the whole milk, which tops the grass jelly. Dancong Milk Grass Jelly is a tea-infused dessert at LimCha Teahouse Cafe. ST PHOTO: HESTER TAN Golden Seed: Sleek take on artisanal teas Where: 01-71/72 Millenia Walk, 9 Raffles Boulevard Open: 11am to 7pm daily Info: Go to or call 9477-4610 At Millenia Walk, Golden Seed brings together old-world tea heritage and contemporary presentation. Opened in February, the premium tea atelier offers 12 handpicked varieties from across Asia – including the sought-after first flush of Xi Hu Long Jing and the smooth, fruity Li Shan High Mountain Tea – brewed with precision to showcase their aroma and taste. Golden Seed's teas are split into two categories: five premium options under the Tea Awakening Journey, and seven award-winning or aged teas – some more than 20 years old – served as Grand Tea Experience sets. Each set comes with snacks, and most teas yield four to five brews without losing flavour. The Xi Hu Long Jing ($88+) is sourced from Hangzhou's West Lake, using only the first spring shoots and is prized for its refreshing, nutty and slightly sweet notes. The tea is served in a glass teapot to display the leaves, which float to the surface at the start of the brew – a mark of quality and freshness. Xi Hu Long Jing Grand Tea Experience at Golden Seed. ST PHOTO: HEDY KHOO The Li Shan High Mountain Tea ($88+) is a Taiwanese oolong with a velvety, fruity profile preserved through delicate roasting. While each Grand Tea Experience set serves up to two, each Tea Awakening Journey set serves one, such as the Liu Bao ($36+), a fermented tea from Guangxi that has earthy, medicinal notes. Liu Bao Tea Awakening Journey at Golden Seed. ST PHOTO: HEDY KHOO Beyond the drinks menu, the space includes a retail section with the in-house designed Harmony Teapot ($108), made of glass and created to make tea brewing accessible at home without complex rituals. Origin Teahouse: Natural tea beverages Where: 01-05A Kada, 5 Kadayanallur Street Open: Noon to 8pm (Mondays), noon to 9.30pm (Tuesdays to Sundays) Info: Go to @originteahouse on Instagram or call 8089-1608 At Origin Teahouse, the Roasted Tie Guan Yin Latte ($6.80) offers a coffee-like experience without the jitters or crash. Roasted Tie Guan Yin Latte at Origin Teahouse at Kada. ST PHOTO: HEDY KHOO Co-founders Lee Wenxi, 31, and Ethan Keng, 33, came up with a process of deep-roasting tie guan yin leaves from China's Fujian to bring out chocolatey, toasty aromas before grinding them into powder for a 'tea espresso'. Mr Ethan Keng (left) and Mr Lee Wenxi, co-founders of Origin Teahouse at Kada. ST PHOTO: HEDY KHOO Extracted using a calibrated Taiwanese espresso machine, the concentrated shot is blended with fresh local milk from Viknesh Dairy Farm and Madagascar vanilla beans. French Elle & Vire cream, not non-dairy creamers, goes into the blend for a silky finish. Origin Teahouse, which positions itself as a 100 per cent fresh and natural tea beverage brand, does not use artificial flavourings, additives or sweeteners in its beverages. Opened in December 2024 at Kada, the 30-seat teahouse reflects the founders' commitment to transparency and accountability to customers in terms of the source and quality of ingredients used. The duo took numerous trips to China's tea-growing regions for research and development of their products over a period of 16 months. Also on the menu is its signature Berry Nice Tea ($9.20), a lively brew of gardenia green tea with fresh strawberry puree, finished with the distinct floral citrusy scent and flavour from perfume lemon slices. The perfume lemon, a hybrid lemon, is air-flown weekly from Guangdong. Origin Teahouse's Berry Nice Tea features perfume lemons. ST PHOTO: HEDY KHOO The brand launched its second outlet, a takeaway kiosk at The Arcade, in June and has a third outlet at Tang Plaza in Orchard set to open on Aug 18. Tea Therapy Singapore: Caffeine-free infusions Info: Go to or call 9844-1415 Online store Tea Therapy Singapore focuses on floral, herbal and freeze-dried fruit infusions, which eschew tea leaves, are free of caffeine and are best consumed unsweetened. Launched in September 2024 by Ms Sheena Lim, 53, it is dedicated to sharing plant-based remedies, with a focus on the restorative benefits of herbal and floral infusions. Ms Sheena Lim, owner of Tea Therapy, an online tea retailer which specialises in caffeine-free floral, herbal and freeze-dried fruit teas. ST PHOTO: HEDY KHOO Her interest in these began in 2018 after she suffered a mini stroke triggered by stress, during which she was unable to see out of her right eye for 30 minutes. She was subsequently hospitalised for four days. Not keen to take the prescribed blood thinners on a long-term basis, she learnt to prepare folk remedies for herself using plants and herbs. Eventually, her interest in plant-based remedies developed into a business plan to sell floral and herbal infusions online. 'I am not just selling tea for drinking. I want to promote a healthier lifestyle with more thought to incorporating plants into the diet in the form of floral and herbal infusions,' she says. She notes that preparing and drinking tea can be a meditative and calming ritual, appealing to those seeking moments of peace in their busy lives. Start with the nine-piece Flora Sampling Set ($18.90), a discovery box of 'tea bombs' featuring flowers such as rose, roselle, jasmine, lily, osmanthus, yellow and white chrysanthemum, peony and butterfly pea. The balls of tea are handcrafted in Yunnan. Tea Therapy's floral tea bomb made of rose petals and roselle. ST PHOTO: HEDY KHOO For a night-time wind-down, try the herbal Bonne Nuit ($33.90 for a box of 10 sachets), crafted as a sleep-supporting blend. It combines longan, Poria cocos, tangerine peel, red date, barley, wolfberry, hawthorn, lotus seed, rose and rosemary – a gentle, caffeine-free option aimed to help one relax before bed. Tea Therapy Singapore's Bonne Nuit is a herbal blend crafted to aid sleep and made with ingredients such as longan, tangerine peel and rosemary. ST PHOTO: HEDY KHOO Petale Tea: Sip on stories Where: 05-33 Ubi Techpark, 10 Ubi Crescent Open: Pick up of orders by appointment only Info: Go to call 8065-7687 or e-mail enjoythemoments@ Opened in 2018 by founder Rosemary Kwa, 42, Petale Tea specialises in handcrafted blooming teas aimed at making tea-drinking a mindful, sensory ritual. Petale Tea founder Rosemary Kwa with a selection of handcrafted tea at her Ubi Techpark office. ST PHOTO: GIN TAY Its newest launch, the Classic Storytelling Tin series, brings narrative flair to premium tea. Released in June, the 10-flavour collection is named after attributes such as Elegance, Passion and Resilience. Each tin by Petale Tea, which specialises in gift sets, contains eight blooming tea balls and loose tea leaves. One standout is Gratitude (launch price of $58 until Sept 30, usual price $63). The ondeh ondeh-inspired tea promotes the value of noticing what is going well and using that awareness to shift one's outlook. The tin has eight blooming tea balls made of lily and gomphrena, hand-sewn with cotton string to green tea leaves. When steeped in water, the tea ball unfurls into a floral display. The loose tea leaves are a blend of black Ceylon tea with mint, coconut bits and pandan extract. Petale Tea's best-selling Gratitude is inspired by the flavour of ondeh ondeh. ST PHOTO: GIN TAY Another tin is Growth (launch price of $58 until Sept 30, usual price $63), which stands for how personal growth happens gradually, just as how a tea bud slowly unfurls. The tin has eight blooming tea balls in muscat and apple flavour, made with carnation and jasmine flowers, and green tea leaves. The loose tea leaves are a blend of muscat white tea, marigold and rose petals.
Straits Times
2 hours ago
- Straits Times
Six-figure sales each durian season: Why durian sellers are now live selling on TikTok
Sign up now: Get ST's newsletters delivered to your inbox SINGAPORE – When Mr Raay Lim started selling durians in May 2020 during the Covid-19 circuit breaker, he expected the long hours and physical toil, but not the non-stop yapping that would come to define his job now. Growing up, communication was never his strong suit. He had a habit of stammering and stuttering, so a career as a live streamer was the furthest thing from his mind. He went into the durian business to facilitate conversations, not lead them. 'I started out because my grandma loved durians a lot. Every durian season, we' d lay out the newspaper, sit and eat together. It's something I'll always remember. So, I hope that by starting my business, I'll be able to replicate these family moments for other people,' says the 32-year-old Singaporean owner of Zen Zu Fu Durians, which operates from a kerbside stall in Tiong Bahru. He set up shop firs t i n Queenstown, the n S in Ming and Bedok, and finall y T iong Bahru. But each successive neighbourhood proved no warmer than the last, with residents reluctant to leave their homes during the pandemic. 'It was very hard to build up a neighbourhood base. You need to give customers a reason to choose you over other more established stalls.' To a young newcomer like him, it was clear that the traditional model of business – a bricks-and-mortar stall, steady base of neighbourhood regulars – no longer cut it. The answer, then, lay online, on the one app that was taking over the world: TikTok. Live selling has helped Mr Lim reach new audiences. ST PHOTO: KELVIN CHNG In June 2023, Mr Lim logged on and started live selling durians for the first time. It turned out to be the right move. Top stories Swipe. Select. Stay informed. Singapore 5 new walking trails allow hikers to explore heritage sites, win FairPrice, Cold Storage vouchers World Trump advises Ukraine's Zelensky to 'make a deal' with Russia after meeting Putin World Takeaways: Warm words contrast with cold reality of no deal at Trump-Putin summit Singapore Nowhere to run: Why Singapore needs to start protecting its coasts now Life Switching careers in middle age and beyond: How these Singapore professionals did it Asia 11,000 properties without power after 4.9-magnitude quake strikes near east coast of Australia Asia Move over, Labubu – Chiikawa is the new craze in Hong Kong Life English, physics, chemistry: These tutors take O-level exams every year About 70 per cent of his revenue now comes from TikTok Shop, where mao shan wang is priced at $50 a 500g box – the same as de-husked durians at his physical stall. He estimates that he racks up six figures in total in TikTok Shop sales during the main durian season in June. The harvests in December and March yield more modest returns. Oth er enterprising thorn sellers started to do the same, lured b y t he platform's sprawling reach and quick commerce. Over the last year, the app has yielded a bumper cro p. T he number of durian sellers on TikTok Shop grew by some 40 per cent, while gross merchandise value surged 185 per cent year-on-year, according to the company. Sellers such as Mr Josiah Jeremy Seow of Golden Moments Durian Cafe in Bugis and Mr Tony Seah of Vlack Durian in Bukit Batok also tried to catch the wave over the last couple of year s. 'The era of business has changed, and we have to adapt and enter the streaming arena,' say s M r Seah, a 41-year-old Singaporean . H e launched Vlack in 2020 and started live selling in June 2024. The results were remarkable. By the following year, revenue had risen by 40 to 50 per cent. A 400g to 450g box of mao shan wang sells for around $60 on Vlack's TikTok Shop, 10 per cent more than at the physical store due to c harges such as platform fees. Because his store is in an industrial estate, online outreach is a necessity. 'We can't attract thousands of customers daily with just our physical store, but on TikTok, we can get thousands to learn about our brand.' Mr Tony Seah's shop, Vlack Durian, is located at an industrial space in Bukit Batok. ST PHOTO: DESMOND WEE For seasoned live streamers like Ms Emily Tan, who goes by @EmObsessed online, durians have also proven a risky – as perishable foods tend to be – but lucrative trade. She had heard that durians were one of the easiest things to sell online, with a higher eyeballs-to-sales conversion rate than other fruit. 'At first, I was like, are you serious? Who buys durians on TikTok? I thought you'd want to get a feel or try the durian. But after doing one live stream, I realised the cult of durians is real,' says the 32-year-old Singaporean of her first live stream with Zen Zu Fu in Ap ril. She usually touts family-centric products online such as Zappy wipes. S he sold a five-figure sum from four hours with Zen Zu Fu, slightly more than the mid-four-to-five figures she usually generates from selling other products online. Friends first Online, the prickly product cannot speak for itself. It demands a personable host: charismatic, knowledgeable and ready to talk for hour s. On Mr Lim's live stream s, conversation ranges far beyond durians, running the gamut from routine exchanges – 'How are you' and 'Have you eaten?' – to deeper concerns, like the rising cost of living and how to help friends with mental health issues. The sessions can run for up to six hours. Sometimes, he chops durians concurrently. But multitasking can be exhausting and dangerous, so he takes occasional breaks from physical work to e ngage his viewers. 'I would say it's 20 per cent selling, 80 per cent chatting,' he says, taking care to differentiate himself from sellers who urge customers to just 'buy, buy, buy'. 'To do business, you must first build your community. When people know your sincerity and who you are, they are more likely to buy from you. The way I approach the live streaming is by thinking that maybe we can be friends first.' Mr Lim believes in first building rapport with customers before selling them anything. ST PHOTO: KELVIN CHNG It seems to have worked. Viewers hang around for an average of two hours – for him, not the durians. Singaporean Ng Shu Huai, for example, has been following Zen Zu Fu's TikTok live sales for a year now. The 39-year-old, who works in the supply chain sector, tunes in every day after work and on weekend s . 'Raay's quite funny and the chats are always light-hearted, whic h helps me unwind after a long day,' she says. 'What keeps me coming back is Raay's honesty and sincerity. He never hard sells and remembers viewers' names, preferences and where they live.' On the other hand, she adds, buying in person can be quite intimidating. It is a sentiment Mr Lim says many millennial and Gen Z customers share, which is why he thinks TikTok has helped him reach a new demographic. 'Dur ian sellers can be intimidating in terms of their voices being loud. It's a bit hard to go down to their shop and speak to them because a lot of people can give into this kind of pressure.' On TikTok, however, the customer is king. Order a box if you like what you see. If not, just swipe past. Honesty is the best policy Ms Tan is not one to beg for business. Her style, she maintains, is transparent and honest, not pushy. She adds: 'If a customer says, 'Emily, I can't decide between red prawn and mao shan wang', some sellers will say, 'Buy both.' 'But I'll be like, 'Ask yourself if you want to eat something sweeter o r a bit bigger? And you can just purchase one. If it's good, next time, you can come back.'' Also emphasising candour, Mr Seow describes his style as educational. He starts by delving into the different types of durians an d th eir tastes in an engaging monologu e, sprinkled with facts and examples. For instance, he might explain why the price of durians is going up or break down what a bumper crop means for Singaporean buyers. 'When they know that we know our stuff, that's when we establish trust and rapport,' says the 36-year-old, who founded Golden Moments in 2017. Online, his durians are priced from $22 to $38 for each 400g box. Golden Moments Durian Cafe owner Josiah Jeremy Seow expanded his business to TikTok in 2023. ST PHOTO: BRIAN TEO The live streaming at Golden Moments runs from 1 to 10pm every day, with shifts divided into two- to three-hour long blocks hosted by in-house staff or a roster of about 20 freelancers it cycles through. Mr Seow is conscious of the difference between online consumers and those who patronise his physical store. Shoppers on TikTok are more price-conscious, as the platform allows them to compare the cost across various stores at once. 'They tend to be more critical about the brand and product because they can see how many boxes have been sold and what a store's rating is like before making a decision to buy,' he notes. In response, he has tightened customer service, ensuring tha t ch ats are replied to and deliveries made on time. The durians are usually delivered within 90 minutes, as promised on its TikTok page, affording quick gratification. Vlack's Mr Seah takes a similarly informative approach. He introduces himself, answers questions, discusses the season's forecast and guides viewers through the types of durians in a manne r that is 'very direct, very clear'. Trust, in his case, is built by keeping the camera trained on a box of golden flesh, with a member of his team de-husking durians in the background. 'We're a premium durian specialist, so we believe in flexing the quality of our durians, instead of attracting people by showing our faces,' he quips. Because TikTok Shop accounts for 70 per cent of Vlack's sales, the team live streams from 3 to 10pm d aily. Mr Seah admits that it can get tiring, even when live-selling duties are shared among his team of six. Does he ever run out of things to say? 'No, I love to eat durians. S o, I 'm doing what I like on a daily basis.' Thorny side of TikTok Not every part of the process is sweet, however. The rush hour, which is usually from 5 to 8pm and brings a surge of around 50 orders, always gives the team a bit of a headache – albeit a happy one. It has to manage expectations, keep track of deliveries, get durians to customers within two to three hours, as well as soothe the ruffled feathers of those asked to reschedule their deliveries, should stocks run out. And if any box fails to meet expectations, customers are urged to reach out to Vlack's service recovery team. 'Durians are so expensive. We don't want customers to eat lousy quality durians. Just reach out to us. Don't be afraid, we're very friendly,' he assures. The Vlack Durian team takes turns to live stream its durians on TikTok Shop. ST PHOTO: DESMOND WEE But refunds occasionally pose a challenge to Mr Seow. 'Some customers are a bit harder to deal with, they're obviously there to troll. So they will tell you that it's very bad, but when you ask for photos and videos, they don't want to send. Then how do you justify the refund ?' Sellers on TikTok Shop must respond to re fund requests within one working day, but can reject a request on grounds of lack of evidence or if the product is 'used, damaged or removed from the original packaging'. Then there is the emotional exhaustion of having to continually pump out good vibes. While Mr Lim can usually feed off the energy of 50 to 100 viewers, his live stream has its quieter moments too. 'The toughest thing is motivating yourself when there are no viewers,' he says. 'You have to talk with the same kind of energy, but honestly, it's hard because you know you're talking to a wall.' But he keeps going anyway, for the sake of his business and to push himself out of his comfort zone. As for his stutter? After hours upon hours of chatting into a phone camera, only a trace of it remains. 'If people want to laugh at my stutter, honestly, just let them laugh,' he says. 'Everyone has his or her own shortcomings. You just have to accept who you are and face it.'
Straits Times
3 hours ago
- Straits Times
English, physics, chemistry: These tutors take O-level exams every year
Sign up now: Get ST's newsletters delivered to your inbox (From left) Mr Linus Lin, Ms Ho Meng Yeng and Mr Ivan Lim pictured with their O-level certificates on Aug 5. SINGAPORE – When Mr Ivan Lim applied to work at tuition centre Keynote Learning Hub two years ago, he had an unusual job interview. 'I was asked, 'Would you mind taking the O-level exam as a private candidate?'' recalls the 38-year-old English tutor, a former international school teacher. 'It was a very strange interview question.' He is one of three tuition teachers at Keynote Learning who sit the Singapore-Cambridge General Certificate of Education Ordinary Level (GCE O-level) examination every year, usually in the subjects they teach. The practice is 'strongly encouraged' at the tuition centre at Ang Mo Kio for its full-time tutors, says Mr Linus Lin , 44, co-founder and head of department for science. Mr Lin himself has sat the O-level examinations 10 times since 2015, usually taking two to four subjects each time, while Ms Ho Meng Yeng, 45, another co-founder at Keynote Learning and its head of English, has been sitting the English language O-level paper since 2013, sometimes taking literature as well. The trio are taking their O-level exams again in 2025. The centre's other four tutors are part-time staff and do not take these exams. Keynote Learning offers group tuition, online and in-person, for primary and secondary school levels in English, science, mathematics and Chinese. Fees start at $240 for four weekly lessons for primary school pupils. Top stories Swipe. Select. Stay informed. World Trump advises Ukraine's Zelensky to 'make a deal' with Russia after meeting Putin World Made-for-TV pageantry in Alaska as Trump brings Putin in from the cold Singapore Nowhere to run: Why Singapore needs to start protecting its coasts now Singapore Using nature, multi-use structures among solutions being studied to protect Singapore coastlines Life Switching careers in middle age and beyond: How these Singapore professionals did it Singapore HSA evaluating rapid urine test kits to enable faster detection of etomidate, found in Kpods Asia Move over, Labubu – Chiikawa is the new craze in Hong Kong Choosing the right kind of pen The idea to take the exams originated from Ms Ho even before Keynote Learning was launched in 2016. She and Mr Lin, whom she influenced in this regard, have been friends since the early 2000s. Ms Ho, a former Ministry of Education secondary school teacher, took the English and literature O-level exams in 2013 because she wanted to be 'really in touch' with the syllabus changes that year. She was working as a private tutor by then, and was not briefed by education authorities on the changes, unlike school teachers. After 12 years of taking O-level papers and having had the jitters while waiting for the oral exam, she knows how to advise her own students, some of whom have told her they 'blank out' during the exam, or get palpitations when they feel anxious. She guides them on how to stay calm during the oral exam, by teaching them square breathing, also known as box breathing. This deep-breathing relaxation technique involves inhaling, holding one's breath and exhaling for equal counts, typically for four seconds each time. Ms Ho Meng Yeng, a former Ministry of Education secondary school teacher, took the English and literature O-level exams in 2013 because she wanted to be 'really in touch' with the syllabus changes that year. ST PHOTO: MARK CHEONG She has views on the type of pen to use because 'handwriting matters'. She recommends using a pen with a fine 0.38mm nib for English Paper 2 – all the better to cram more words in the space provided in the exam booklet – and a 0.5mm ballpoint pen that flows well for the masses of writing required in Paper 1. Going into battle together Mainly, the tutors say they take the O-level exams repeatedly to empathise more fully with their charges. Working through 10-year series, compilations of national examination papers like the O- and A-levels, pales in comparison to the 'live action' of the exam hall. Mr Lin, who has been a tuition teacher since his 20s, says: 'I experience the change in the way the questions are designed and phrased over the years. The 10-year series is helpful but the difference is doing it at your own pace and taking the exam under time pressure. I can understand what my students are going through.' 'After the exam is over, it's easier to discuss the paper and how we have done. I can tell lots of stories afterwards and remind them not to make mistakes. It's also useful to teach them about handling anxiety and time management,' he says, describing himself and his students as 'war mates'. Mr Lim, who took the English paper in 2023 and 2024, adds: 'The first time I took the O-level paper was an eye-opener. I thought, 'Most educators are war theorists.'' His right hand ached badly after the writing-heavy Paper 1 in the first English language exam he took, which features Situational Writing and Continuous Writing. Mr Ivan Lim took the English paper in 2023 and 2024. ST PHOTO: MARK CHEONG After decades out of school, he was asked to respond to a statement like 'All you need to succeed in life is a positive attitude'. Mr Lim realised then that the O levels are 'quite demanding in terms of students' maturity'. 'I doubt I was so introspective at 16,' he reflects. The grades a tuition teacher gets The three tutors' result certificates, seen by The Straits Times, are a sea of A grades, mostly A1s (75 per cent and higher), followed by A2s (70 to 74 per cent). Their grades dip, sometimes drastically, when they embark on what they call 'experiments' and 'challenges'. For instance, in 2020, Ms Ho decided to 'leave all the difficult questions blank', resulting in a C6 grade, which ranges from 50 to 54 per cent. 'It was like a wake-up call for the very weak students at the beginning of the following year,' she says. Mr Lin has tackled different self-imposed 'challenges' in the 10 years he has taken the exams, often in response to students' questions. In 2016, he took the English paper in addition to the two subjects he teaches, physics and chemistry. 'In science, we need to have a good command of English to express our answers well. English was my worst subject in school. I hope it can be a message to my students that as long as you're willing to continue to improve, you can still achieve,' says Mr Lin, who got an A2 that year for English. His worst English grade as a student was C6. Mr Linus Lin once took a combined social studies and history paper to see what it was like, since social studies did not exist as an O-level subject when he was young. ST PHOTO: MARK CHEONG In 2020, besides English, physics and chemistry, he took the biology O-level exam, a subject he had never studied in school, because his students often ask him if physics or biology is 'easier'. (He found the latter easier to score well in.) While he usually does not study for the exams since he teaches the subjects, he spent several days mugging for the biology paper, for which he got a B3. He once took a combined social studies and history paper to see what it was like, since social studies did not exist as an O-level subject when he was young. The O-level examination fees for private candidates differ according to subject and citizenship. For example, Singapore citizens pay $105 each for subjects such as English and chemistry, and $100 for a humanities subject like combined social studies and history. While Keynote Learning foots the bill for the subjects the tutors teach and take exams in, Mr Lin paid his own fees for subjects he does not teach, like English and humanities. Mr Lin, who has been mistaken for an invigilator during one of his papers, says: 'Every time I take the exams, I feel happy because it's like I am 16 again.'
