Singaporean writer Ng Yi-Sheng's short story in the running for Japanese literary prize
Singaporean author and poet Ng Yi-Sheng's literary work The World's Wife has been shortlisted in the Best Translated Short Story category of Japan's Seiun Awards. PHOTO: ST FILE
SINGAPORE – Singaporean writer Ng Yi-Sheng has been shortlisted for a Japanese science fiction award.
The 44-year-old two-time winner of the Singapore Literature Prize has been given a nod in the Best Translated Short Story category of Japan's Seiun Awards , which honours the best in original and translated works of science fiction.
His shortlisted work is the 1,060-word short story The World's Wife, translated by Kujirai Hisashi. The story, originally published in December 2023 in the science fiction and fantasy magazine Clarkesworld, tells the tale of a woman whose husband's dead body forms a new planet in space.
Ng will face stiff competition, going up against The Three-Body Problem's (2008) famed Chinese author Liu Cixin for her short story Time Immigrant, and the American author of the Hugo Award-winning Wayfarers series (2014 to 2021) Becky Chambers, who was nominated for her solarpunk novella A Psalm for the Wild-Built.
The Seiun Awards (which means the Nebula Awards, not to be confused with the American science fiction award of the same name) is often described as the Japanese equivalent of the Hugo Awards.
The annual Hugo Awards, which honours science fiction or fantasy works, are given out at the World Science Fiction Convention and chosen by its members. In a similar vein, the Seiun Awards are given out at the Japan Science Fiction Convention and picked by its participants via voting.
On May 18, Ng posted the news on Facebook and admitted he felt 'intimidated' to be nominated alongside Liu.
He said: 'I've been shortlisted for the 2025 Seiun Awards... first time I've ever been on the shortlist (not longlist) for any international affair, so I'm thrilled.'
'I've got this honour less due to my own merit than due to the kindness of friends and the talent of translators,' he added.
Aside from The World's Wife, the poet and activist has written Lion City, a short story collection of speculative fiction which won the Singapore Literature Prize in 2020. His debut poetry collection Last Boy won the same prize in 2008.
Voting for the awards runs until June 30, and the winners will be announced in mid-July, with the awards ceremony held in conjunction with the Japan Science Fiction Convention on Aug 31.
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Straits Times
15 hours ago
- Straits Times
Pizzapalooza – go on an artisanal pizza tour in Singapore
(Clockwise from left) Roberta's Bee Sting pizza, the Tamaki pizza from Pizza Studio Tamaki Singapore, and J-Dog pizza from Blue Label Pizza & Wine. PHOTOS: ROBERTA'S, PIZZA STUDIO TAMAKI SINGAPORE, BLUE LABEL PIZZA & WINE SINGAPORE – Thin crust, thick crust, crunchy crust, thin and crunchy crust. Classic toppings, luxe toppings, out-there toppings. Classic Neapolitan, contemporary Neapolitan, Tokyo-Neapolitan, New York, San Francisco sourdough. There is an artisanal pizza for every palate in Singapore. In recent years, big brands from overseas have opened here , many using the city as a springboard to proliferate in Asia. Home-grown brands have not been slouching either – they have upped their game by focusing on their dough and coming up with pies topped with South-east Asian flavours. Before there were artisanal pies, pizza came from big American chains. Then, in December 2010, Osteria and Pizzeria Mozza opened at Marina Bay Sands. American chef Nancy Silverton brought in her artisanal pizza and ushered in the golden age of artisanal pizza here. Today, her pizza can be had at Osteria Mozza at Hilton Singapore Orchard. She founded La Brea Bakery in Los Angeles in the late 1980s, and brings a bread baker's sensibility to her pizza dough. Her pie has a distinct puffy rim and is different from a Neapolitan pizza in that it is an even golden brown, not spotted with char. The crumb is airy; and the pizza is not wet and not supposed to flop over when diners pick up a slice. Diners and purveyors started bandying about terms like hydration, which refers to the percentage of water in the dough relative to the weight of flour; cornicione, the puffy rim of a pizza; and starter, preferment and sourdough, which some pizza-makers use alongside or instead of commercial yeast. In 2024, more heavy hitters began to open in Singapore. There was Il Clay Supper Club by Naples-born Ciro Sorrentino, who owns pizza restaurants in Italy and Vietnam; L'Antica Pizzeria Da Michele, a brand from Naples with a history that goes back more than 150 years; Italian chef Massimo Bottura's Torno Subito in Dempsey; Fortuna, a buzzy brand from Sydney; and Beyond The Dough, with Japanese pizzaiolo Eddie Murakami slinging pies in the Tokyo-Neapolitan style. So far, in 2025, there have been Vincenzo Capuano Singapore, serving the social media star's contemporary Neapolitan pizza; and Pizza Studio Tamaki, whose founder Tsubasa Tamaki pioneered the Tokyo-Napoli style. Chef Antonio Miscellaneo, 52, of La Bottega Enoteca, says: 'I did think that at some point, pizza would reach the level that we have in Europe. But I didn't think it would ramp up so fast.' Chef Travis Masiero, 45, who owns Blue Label Pizza & Wine, says: 'I'm always interested in others coming into the market. Now, we are seeing the invasion of Neapolitan and Japanese pizza. The more, the merrier.' But chef Miscellaneo has some sobering words for those wanting to enter the arena. He says: 'Whoever wants to open a pizza place here must do something different. They must have a passion for pizza or they are bringing in a different style of pizza. If you are doing more of the same, it's a lottery.' Newpolitan La Bottega Enoteca Where: 346 Joo Chiat Road Open: 11.30am to 3pm (Fridays to Sundays), 5.30 to 10.30pm (Sundays to Thursdays), 5.30 to 11pm (Fridays and Saturdays) Info: WhatsApp 9071-8400 or go to Chef Antonio Miscellaneo and his wife Jasmine (in a 2021 photo) at La Bottega Enoteca with his Newpolitan pizza. PHOTO: ST FILE For a spell, the best pizza in Singapore came out of an oven parked on the balcony of a condominium in East Coast. That was when former software engineer Antonio Miscellaneo was running his private-dining business, Casa Nostra, and turning out pizzas in his Newpolitan style. It started in 2018, and word spread fast among the foodie set, who begged and stalked him for reservations. Now, they simply make a booking at his restaurant, La Bottega Enoteca, which opened in 2021. There is also a more casual pizza and pasta restaurant, Casa Vostra, at Raffles City. The 52-year-old calls his pizza Newpolitan style. Where a classic Neapolitan pizza might have a hydration level that ranges from 55 to 65 per cent, and the dough is made and used the same day, his dough has a hydration level of 70 to 80 per cent and is fermented for 48 hours. He says: 'The dough is lighter and more digestible because the process of long fermentation creates enzyme activity. When you eat a pizza and you feel thirsty after and can't sleep, that's because the fermentation wasn't done in the right way.' Even the cooking method is different. The two electric Moretti ovens in the restaurant are set to two different temperatures: 450 deg C and 250 deg C. The Newpolitan pizzas go into the hotter oven for about 90 seconds and are then placed in the cooler one for 60 seconds. 'This makes sure all our pizzas are fully cooked,' he says. 'When you eat a pizza that still has moisture inside, it will feel doughy and heavy. Our method drives the moisture out of the pizza.' The flour he uses for the dough is from Molino Casillo in Puglia, and includes the wheat germ. It comes to Singapore vacuum-packed with those enzymes still preserved, he adds. They work to break down proteins and starches, making the dough more digestible. The Newpolitan pies are priced from $45 for a Burrata one, and he also offers diners the option of getting a whole pizza with two different flavours, so they can try more. Chef Miscellaneo calls his restaurant the 'Disneyland of pizza' because he offers different styles. There is also the Roman-style Double Crunch, made with a wetter dough and crisp the way Romans like it. These are priced from $24 for a Caprese sandwich with burrata, pesto, Sicilian Datterino tomatoes and Parmigiano Reggiano cheese. There is also La Foccacia di Recco (from $52), an unleavened flatbread he likens to Italian prata, and he will be introducing Padellino, a type of pan pizza he likens to ciabatta. These are topped after the pizza comes out of the oven, and he is looking at gourmet toppings such as gambero rosso or red prawns, carpaccio and vitello tonnato (veal with tuna sauce). Naturally leavened Chooby Pizza Where: 127 Owen Road Open: 6 to 10pm (Wednesdays to Fridays, by reservations only) Info: Call 8923-9814 or go to Spiced Coconut Chicken pizza from Chooby Pizza. PHOTO: CHOOBY PIZZA No commercial yeast goes into the dough at Chooby Pizza. Owner Mason Lim, 33, has developed a way to turn out consistently good pizza dough since he started the business in 2020. That was when Singapore was at a standstill because of the Covid-19 pandemic. He had just got a Roccbox oven from Gozney, a British brand, and decided to sell pizza for takeout, since there was no dining-in at restaurants. His pizzas have what he describes as a soft and flavourful dough, lightly crisp and a 'nice char on the crust'. The hydration level is between 72.5 and 75 per cent, and he uses finely milled Type 00 flour from Naples and a starter made with that flour and water. The dough is fermented for six to eight hours at room temperature. It is c ooked for two to 2½ minutes at 420 to 450 deg C. He says: 'I focus very much on the pizza doug h and hope that diners agree Chooby stands out for this. Dealing with live yeast and bacteria without using any commercial yeast is tricky as there are many factors that will affect the fermentation activity. 'Even when using the same type of flour with the same recipe, the dough will turn out different from day to day, and it does take some experience and knowledge to be able to manage it to achieve the desired result.' Prices start at $16 for a Margherita, that classic pie topped with San Marzano tomatoes, fior di latte and pecorino cheeses, basil and olive oil. This, together with Spiced Coconut Chicken ($18.50), topped with tom kha sauce, chicken thigh, mushroom, onion, coriander and chilli oil, are the bestsellers. The focus on the crust has paid off. He says: 'I've noticed more diners finishing the entire pizza without ditching the crust.' Sourdough pan pizza Goldenroy Sourdough Pizza Where: 125 Desker Road Open: Noon to 10pm (Tuesdays to Sundays), closed on Mondays Info: Pepperoni pizza from Goldenroy. PHOTO: GOLDENROY While working on his doctorate in chemistry at Stanford University, Goldenroy owner Roy Chan, 38, would head from Palo Alto to San Francisco in search of good food. He was drawn to Golden Boy Pizza, which always had a long queue. So enamoured was he of the thick and fluffy crust with a very crispy base that he developed his own pizza dough, starting in 2013, his first year in California. He uses a sourdough starter that is more than 100 years old and came from a bakery in the Bay Area. 'This special starter imparts a fragrant richness to the dough that I don't get with the other sourdough starters I've tried,' he says. Goldenroy started in 2020, and he sold his pizzas at East Village mall for takeout. Now, he has a 38-seat restaurant in Desker Road. Some 90 per cent of his business is takeout, although he says the pies are best when served right out of the oven. The square 25cm x 25cm pizzas are good for two people. Among the bestsellers are pies topped with seafood, including Kryptonite ($29), with clams and garlic; and Spongebob's Revenge ($34), with browned butter, scallops and onions. The flour is an unbleached variety from the US, and he ferments the dough, which has 60 per cent hydration, for 48 hours. The pizzas are cooked in a pan with olive oil in an electric oven at 250 deg C 'until the crust is golden'. He says: 'When fresh out of the oven, it has a very crispy bottom. It is an American-style pizza meant to be eaten straight from the box with your hands, not with fork and knife. 'Our pizzas are hand-stretched and baked in a pan of olive oil. This style is highly popular in the US, but in Singapore, we're the only ones serving it.' New Haven-New York hybrid Blue Label Pizza & Wine Where: 28 Ann Siang Road and 03-02 Mandarin Gallery, 333A Orchard Road Open: Noon to 11pm daily Info: Blue Label Pizza & Wine's The Travis Supreme pizza. PHOTO: BLUE LABEL PIZZA & WINE What chef and restaurateur Travis Masiero was trying to create with Blue Label was a pizza dough that lived in his mind. The 45-year-old American, who also owns Luke's Oyster Bar & Chop House in Gemmill Lane and Nixta in Amoy Street, says: 'I wanted to find the ideal combination of a crust that had the flavour and chew of a long fermented New York pizza dough with the crispness and 'charability' of a New Haven-style pizza, topped with high-quality, inventive ingredients.' He opened Blue Label in Ann Siang Road in 2017, and a second outlet at Mandarin Gallery in 2019. The pies are priced from $35, and options include The Travis Supreme ($39), topped with ground beef, sesame on the crust and cheddar-bacon melt; J-Dog ($42), topped with pork sausage, bacon, pepperoni, capers, jalapeno and red sauce; and Wish I Was A Baller ($42), topped with sliced steak, French's mustard, bechamel sauce, roasted onions, mushrooms and provolone cheese. He says: 'We make a hybrid style of pizza that is more gourmet and cheffy. We have our fans, people who appreciate this style.' The dough, made using a sourdough starter, has a hydration level of 64 per cent and is fermented for 72 hours. Blue Label uses an electric oven from Bakers Pride Oven Company in the US, popular in New York for making pizza. The pies are cooked at 325 deg C for six to eight minutes. 'We want to create pizzas that are flavourful and craveable,' chef Masiero says. 'I don't have a pizza background, so for me, it's about flavour. I'm not restrained by any pizza dogma.' New York Neapolitan Roberta's Where: B1-45/46 The Shoppes at Marina Bay Sands, 2 Bayfront Avenue ; 01-04 Mandai Wildlife Reserve, 80 Mandai Lake Road Open: MBS – 11.30am to 11pm (weekdays), 11am to 11pm (weekends); Mandai – 11am to 10pm daily Info: Roberta's Bee Sting pizza. PHOTO: ROBERTA'S To make Roberta's pizza in Singapore taste like Roberta's pizza in Brooklyn, chef and co-owner Carlo Mirarchi had to make some changes to the dough, mostly to address the high humidity here. Speaking to The Straits Times at Roberta's new 103-seat restaurant at Mandai Wildlife Reserve, the 44-year-old says: 'If you come here with a hardcore mindset, you're going to have issues.' He made changes to the hydration level an d the f lour ratio, and made oven temperature tweaks too. Roberta's style of pizza, he adds, is close to the classic Neapolitan style. The hydration ranges from 65 to 72 per cent, and the dough is fermented for 72 hours. He uses a sourdough starter that is more than a decade old. The pies are baked for about two minutes at about 425 deg C, in a wood-fired Pavesi oven from Modena that is fuelled by pecan, apple and redwood. He says of the texture: 'It is relatively airy, with a slight chew and some crispness. There is a much greater undercarriage. When you hold it up, it doesn't flop over.' That last bit, he adds, assumes diners dive in the minute the pizza lands on their table. Roberta's, which opened its first restaurant in Brooklyn in 2008, gained traction for its wood-fired pizza. It opened its first Singapore restaurant at Marina Bay Sands in 2022, and is on a tear in 2025. Aside from the Mandai restaurant, which opened on April 30, it has also opened R Slice, offering takeaway pizza by the slice at Paragon mall. Its pies are priced from $26 for a Margherita, and bestsellers in Singapore include the Bee Sting ($30), topped with tomato, mozzarella, basil, spicy Calabrese salami, chilli and honey. At Mandai, there is Speckenwolf ($30), topped with mozzarella, prosciutto, mushrooms, red onions and oregano. Chef Mirarchi says of diners here: 'People are highly critical, but not in a bad way. They are not passive consumers.' Neapolitan with a twist Fortuna Where: 7 Craig Road Open: Noon to 3pm, 5.30 to 9.30pm (Sundays to Thursdays); noon to 3pm, 5.30 to 11pm (Fridays and Saturdays) Info: A selection of pizzas from Fortuna. PHOTO: FORTUNA At Fortuna, that buzzy, perpetually packed Italian restaurant in Tanjong Pagar, some of its pizzas come extra crisp. That is because the base is fried 'gently', says founder Egon Marzaioli, 32, and then baked. The toppings go on after the bases come out of the oven. He says of the extra step: 'That gives it an extra crisp snap without losing that airy softness inside. It's a balance of texture that elevates every bite.' These pizzas are priced from $35 for Sundays At Angela with San Marzano tomatoes, anchovies, breadcrumbs, lemon zest and oregano; to $45 for King Mazzara, topped with stracciata cheese, red prawns, semi-dried tomatoes, pesto and lemon zest. The brand, which chef Marzaioli started with two friends in Sydney in 2021, came to Singapore in 2024. Fortuna's classic pizza selection is priced from $24, for a small pizza yielding four slices of Queen Margherita. It also has a list of special pies, including Singapore Tribute (from $35), topped with San Marzano tomatoes, chilli crab sauce, crabmeat, lemon zest, parsley, fior di latte cheese and chilli oil. The dough, says the Naples-born chef, is made with flour from Molino Casillo, with 75 per cent hydration. It is fermented for 50 hours and cooked for 60 to 90 seconds at 430 to 480 deg C in a Valoriani oven from Tuscany. He says: 'The wood fire imparts a unique smoky flavour and perfect charring, creating a crust that's crisp yet tender – a hallmark of authentic, high-quality pizza.' Wagon wheel pizza L'Antica Pizzeria Da Michele Where: 01-08 Mercure Icon Singapore City Centre, 8 Club Street Open: Noon to 3pm, 6 to 11pm (Mondays to Saturdays); noon to 3pm, 6 to 10pm (Sundays) Info: Call 9823-5724 or go to Da Michele's wagon wheel pizzas. PHOTO: L'ANTICA PIZZERIA DA MICHELE The pizzas at L'Antica Pizzeria Da Michele cannot be contained by the plates they are served on. Clocking in at 35 to 40cm, they are as big as their nickname, pizza a ruota di carro' or wagon wheel pizza. It comes from stretching the dough really thin, and there is a practical reason for this. Mr Marcello Mazzotta, 38, director and co-owner of Da Michele in Singapore, says: 'This style is a nod to the old-school pizzaioli in Naples, who would stretch the dough to be as big as possible to show generosity and feed hungry customers at an affordable price. 'It became a symbol of authentic, traditional and humble Neapolitan pizza-making.' The brand has a history that goes back to 1870 in Naples and is run by the Condurro family. The style is classic Neapolitan and, for decades, it served only two kinds of pizza – Marinara, topped with tomato sauce, garlic and oregano; and Margherita, topped with tomato sauce, Pecorino Romano and fior di latte cheeses, and fresh basil. The brand was famously featured in the 2010 movie Eat Pray Love, starring American actress Julia Roberts. Today, there are more than 50 Da Michele restaurants in the US, Britain, Spain, Switzerland, Germany, the United Arab Emirates and Japan, among other countries. The 120-seat one in Singapore opened in 2024 and was the first in Asia Pacific. A Da Michele will open in Bangkok later in 2025 at Siam Paragon mall. Mr Mazzotta says the dough is made with Caputo flour from Italy, with fresh brewer's yeast and 60 to 65 per cent hydration. It is fermented for 24 to 48 hours and cooked in a Stefano Ferrara oven at 480 to 500 deg C for 45 seconds. Pies are priced from $22 for a Marinara to $42 for a Burrata & Capocollo, topped with fior di latte cheese, black olives, sundried tomatoes, pecorino cheese, burrata and capocollo or dried cured pork neck. He adds: 'The uniqueness of the pizzas comes not from complexity but from purity, discipline and tradition. Every step and ingredient is essential to preserving the Neapolitan pizza heritage, and this minimalist approach is what makes our pizza world-renowned. 'We don't do experimentation and our chefs are trained to keep every pizza consistent.' Contemporary Neapolitan Vincenzo Capuano Singapore Where: 01-12 The Pier at Robertson, 80 Mohamed Sultan Road Open: Noon to 3pm, 6 to 11pm daily Info: One of the newest players in the artisanal pizza scene here is firmly rooted in Naples, but pizzaiolo Vincenzo Capuano's pies have a contemporary edge to them. The 35-year-old founder of the brand followed in his father and grandfather's footsteps. But where they relied on instinct and feel, he goes with precision. His pizza dough is made with a special blend of flour from Caputo called Nuvola Super, named for the cloud-like texture he wants to achieve. Chef Vincenzo Capuano with his Provola e Pepe pizza. ST PHOTO: LIM YAOHUI He uses a preferment, a mix of flour, water and yeast that sits for 24 hours before being used, and an almost soupy dough with 80 per cent hydration. That ferments for 36 hours. The pizzas are cooked for about 120 seconds in a gas-powered oven that goes up to 480 deg C. The result, when done right, is a very puffy cornicione or rim, and diners can cut into the pizza with a pair of gold scissors placed on every table, to admire the air pockets in the dough. Chef Capuano has more than 30 restaurants – in Italy, the Netherlands, Germany and Kosovo. The 150-seat restaurant in Robertson Quay opened in May. Pizza options include Provola e Pepe ($28), topped with smoked provolone, pepper, hand-crushed tomatoes, roasted cherry tomatoes, basil and extra virgin olive oil; Don Vincenzo ($30), its crust stuffed with ricotta cheese, and the pie topped with yellow cherry tomatoes, buffalo mozzarella, pecorino flakes, pepper, crumbled almonds and basil; and Bellaria ($32), topped with Datterino tomatoes, buffalo mozzarella, Parma ham and pesto. He says: 'My pizza comes from a family tradition, refined through years of study. The dough is light and digestible, and the contemporary style bridges respect for Naples with the desire to innovate.' Tokyo-Napoli style Pizza Studio Tamaki (opens on June 10) Where: 38 Tanjong Pagar Road Open: 11am to 3pm, 5 to 11pm ( weekdays); 11am to 3pm, 5pm to midnight (weekends ) Info: @ on Instagram Pizza Studio Tamaki founder Tsubasa Tamaki with his pizza dough. ST PHOTO: LIM YAOHUI Singapore fans of Tokyo's Pizza Studio Tamaki need not fly to the Japanese capital for its Tokyo-Napoli-style pizza. J.A.P Dining Concepts, which runs Okinawan steakhouse Yappari Steak at VivoCity and Northpoint City, has partnered chef Tsubasa Tamaki to open Pizza Studio Tamaki (PST) in Singapore. The 45-year-old, originally from Okinawa, trained with master pizzaiolo Susumu Kakinuma at Savoy, the pioneer of artisanal pizza in Japan. Chef Tamaki went on to launch Pizza Strada in Tokyo in 2011, but parted ways with his investors because their visions were not aligned. He started PST in 2017. He has two restaurants in Tokyo, one in Okinawa and another in Bangkok. The 72- seat Singapore one opens in Tanjong Pagar on June 10. Chef Tamaki came up with his light dough at Savoy because, he says, he wanted diners to be able to eat more than one pizza each. It is made with a special blend of flour, using Canadian and American wheat, that a Japanese mill makes for him. It is a little brown because he keeps some of the bran on the grain for nutrition. The dough has a hydration level of about 60 per cent and is fermented for over 30 hours. The pizzas cook in a Stefano Ferrara oven, which goes up to 500 deg C. It is wood-fired, powered by oak, cherry and beech. Tomato-based pies are in there for 70 seconds, while white-sauce pies get 60 seconds. PST's pizza have a special touch – the pizzaiolo throws Okinawan salt on the floor of the oven before sliding the pie in, to season the crust. Arrabbiata pizza at Pizza Studio Tamaki Singapore. PHOTO: PIZZA STUDIO TAMAKI SINGAPORE Options include Marinara ($24), topped with tomato sauce, garlic, oregano and basil; and Special Bianca ($39), topped with burrata, buffalo mozzarella and mascarpone cheese, and truffle oil. Other signatures include Bismarck ($32), topped with mozzarella, mushrooms, pork sausage, pecorino romano cheese and a Japanese egg. The chef's favourite is Arrabbiata ($30), topped with tomato sauce, mozzarella, cherry tomatoes, nduja sauce, garlic, parsley and black pepper. Tan Hsueh Yun is senior food correspondent at The Straits Times. She covers all aspects of the food and beverage scene in Singapore. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
AsiaOne
18 hours ago
- AsiaOne
From 'playgrounds' to 'playscapes': Punggol sees new play areas with giant pencils, kinetic bugs and a 'crocodile', Lifestyle News
SINGAPORE - "Playgrounds" are becoming dynamic urban "playscapes" with three new installations along the scenic Punggol Waterway. No longer just comprising utilitarian play equipment, these outdoor play areas also include larger-than-life totems of pencils, an Instagram-worthy crocodile structure and a kinetic flora and fauna installation. These were the winning designs of the inaugural Urban Redevelopment Authority's (URA) Play@Punggol design competition held in 2023. Unveiled in March along the 4.2km Punggol Waterway, the three installations are Flora and Fauna Kinetics Playscape at the promenade near the upcoming Punggol Regional Sports Centre; Pencils by the Water at the promenade adjacent to Waterway Point; and Wow, A Crocodile! near Adventure Bridge. When Singaporean product designer Raul Vlajic first glimpsed the Flora and Fauna Kinetics Playscape by day, he was struck by how the installation's design of butterflies and dragonflies invited passers-by to join in the fun. The interactivity "keeps to the essence of what a playground should be, and gives movement through the kinetic butterfly and dragonfly features", says the 25-year-old Hougang resident. He often takes a 45-minute bicycle ride through the Punggol Park Connector to Punggol Waterway to view the installation. "There are also light elements, which made me go again at night to see how the lights interact with the surroundings. This was a whole new experience - it not only provided ambient lights to interact with the play space, but also added a fun after-dark element." Singapore's public play spaces have evolved from concrete structures in sand pits since the 1970s to narrative-driven neighbourhood landmarks in the 2010s, through collaborative efforts. According to OpenStreetMap, a free, open-source collaborative mapping platform, there are at least 1,400 playgrounds in Singapore, with about 70 per cent of play areas located in HDB precincts. HDB has also pioneered placemaking - creating public spaces that are vibrant, meaningful and enjoyable for the community - through playgrounds that weave local lore. This can be seen in iconic designs such as Toa Payoh's dragon playground - a terrazzo-clad symbol of communal identity - and Tampines' fruit-themed structures, which pay homage to the precinct's agricultural past. Together, URA and HDB have shifted towards immersive experiences in playscapes that also serve as social anchors for different communities in Singapore. Vibrant public spaces are key ingredients of a happy, healthy city as they anchor a community's sense of place, support social bonding, and promote wellness and active lifestyles, says Yap Lay Bee, URA's group director of architecture and urban design. Its Play@Punggol initiative allows Singapore-based designers to contribute to enhancing public spaces in the waterfront town through creative installations that showcase its identity, history and environment, while also introducing elements of fun and interaction for residents and visitors. The three winning designs were chosen by a jury, comprising representatives from government agencies, academia and the design community. They looked at 81 submissions and selected the winners based on their potential to activate spaces and engage the community, as well as the buildability of their designs. The winning teams walked away with $12,000 each as prize money, while seven runners-up got $2,000 each. The design competition - organised by URA and supported by the National Parks Board, JTC Corporation and the Singapore Institute of Architects - is among a series of initiatives that involve the built environment industry in co-creating more enjoyable spaces for the public around the island. URA will continue to partner architects and designers to enhance public spaces for a more vibrant Singapore, and will reveal more details when ready, Yap adds. "We are heartened by the responses to these vibrant gathering nodes, with users sharing that the installations are inclusive, educational and photo-worthy landmarks." The Straits Times showcases the three winning designs, as well as five other playscapes around Singapore that draw not only children but adults as well. Winning playscapes 1. Flora and Fauna Kinetics Playscape The playscape at the promenade near the upcoming Punggol Regional Sports Centre (RSC) comes alive through kinetic elements that engage the senses, featuring outsized and stylised bees, dragonflies and butterflies. Wind chimes respond to the breeze, creating soothing natural sounds. By day, sunlight passing through colourful plexiglass wings and leaf motifs casts vibrant patterns on the ground, adding a playful visual element. Swing-like seats offer gentle movement and a space to rest, blending sensory play with moments of calm. By night, children can turn hand cranks that activate LED light strips, lighting up and spinning the wings of the sculptures of a butterfly and dragonfly for a dazzling effect. The kinetic play design by landscape architecture firm Land Design One embraces the flora and fauna of Punggol's landscape, inviting residents to immerse themselves in an alternate natural world. The design had three main sources of inspiration, says Isabel Bautista, 27, a Singapore-based multidisciplinary designer with a flair for creating immersive, unforgettable experiences. First, the sparse biodiversity at the location was a challenge for the team to create a vibrant ecological focal point. Second, the upcoming Punggol Regional Sports Centre link bridge that connects to Punggol's Heritage Trail provided an opportunity for the team to envision the installation as a transitional landmark - a whimsical threshold between the modern amenities of the RSC and the rich cultural layers of the heritage trail. Third, "crafted linear, vertical forms that mirror the site's existing canvas framework, ensuring the design feels right at home in its surroundings", says Bautista, who has a diploma in architecture from Singapore Polytechnic and a bachelor of arts in product design from Lasalle College of the Arts. She worked with a team of designers from Land Design One that included Kathleen Lacsina, Brian Baker and Neal Samac. An integral part of the project was in developing a good working relationship with fabricators, which allowed the team to refine every detail through close collaboration. To enhance the sensory experience, the team conducted a series of colour and material workshops focused on the insect and leaf modules. After multiple sessions, they selected translucent acrylics and dichroic films, prototyping light interactions to achieve vibrant ground-level colour reflections. Dichroic films are specialised films that exhibit colour-shifting or iridescent effects. "This project resonates deeply. Growing up in a family of architects and landscape architects, parks were where my siblings, cousins and myself bonded and made lifelong 'park friends'," recalls Bautista. "Post-pandemic, creating spaces for such connections feels especially vital and I hope to give today's children those irreplaceable memories." 2. Pencils by the Water Twelve giant colour pencils are lined up in a grid near the promenade adjacent to Waterway Point, an idyllic spot for residents of Punggol as well as visitors to gather, snap photos or take in the waterfront sights. Inspired by the simple writing tool, the installation reflects the carefree joy of drawing and doodling. There are also chalkboards built into the structures that allow residents of all ages to draw on them and unleash their creative impulses. Pencils by the Water is the brainchild of DP Green's landscape architect Poornima Bargotra. DP Green is a specialist arm of the DP Architects group, focusing on landscape architecture and arboriculture consulting. Together with colleague and fellow landscape architect Thun Kongsub and director Yvonne Tan, Bargotra worked with URA's design brief, which called for repurposing 12 salvaged logs. The team worked closely with URA and playground equipment contractor Swan-Li (Singapore) to transform design sketches into something safe, sturdy and full of character. Although the team wanted to retain each log as a whole piece, they had to think of workarounds that included designing it in modular parts for on-site assembly, as transporting the full log as a single piece posed a logistical challenge. This modularity allowed the integration of features such as information panels and chalkboards. "We wanted to use the logs in their purest form possible," says Bargotra, 33. The installation reimagines the nostalgic 12-colour-pencil set as oversized elements for children and adults to interact with. "I grew up in Chennai, where daily life naturally flows into and on the streets. From shaded corners to open spaces, the bustle of life can be found within these places, creating a strong sense of community and connection to place," she says. That early connection to people and places shaped how she thinks about public spaces. Since moving to Singapore more than a decade ago, she has been inspired by how the city incorporates nature into daily life in ways that are harmonious and natural. Her teammate Thun, 36, a Thai national who has lived in Singapore since 2011, adds that the pencil is also a strong metaphor for the notion of potential, resonating with a young, evolving Punggol town. "Just like a blank page waiting to be filled, this space invites the community to 'pencil in' its own future," he says. He has a strong personal connection to Punggol, having spent nearly a decade working on projects in the area, including One Punggol and Punggol Green, both located near the installation site. "Good design can be transformative, not just visually, but also in shaping the everyday lives and well-being of the community. That's a big part of why we chose to participate in this campaign organised by URA." Since being installed in 2025, Pencils by the Water has become a visual landmark, say Bargotra and Thun, who have returned to the site several times while working on other landscape design projects in the vicinity. Punggol resident Tiffany Chin, who works in hospitality, says the installation is a refreshing and inspiring space for the community. "I love how it blends creativity, sustainability and play so seamlessly," says the 40-year-old mother of two children. "My kids are always excited to visit. It's more than just art - it's part of our everyday lives now. I really hope to see more installations like this across Punggol, as they make our neighbourhood feel alive, thoughtful and full of possibility." 3. Wow, A Crocodile! Drawing inspiration from crocodiles that once inhabited the Punggol region, the installation captures the moment a crocodile emerges from the water. Conceived as both a sculptural landmark and an interactive experience, the installation invites visitors of all ages to explore its cavernous interior, snap Insta-worthy wefies and engage in playful discovery along the sandy banks. Designer Jovan Tong, also from Land Design One, says that, together with his team, their research pointed to mangrove swamps near Alligator Shoal, an area off Punggol's coast. In the 1960s, when Punggol was still largely a kampung settlement, there was a sighting of a 7m-long crocodile that terrorised villagers, a story that fired the public imagination at the time. "We wanted to bring this forgotten tale back to life in a way that's playful and approachable, especially for children," says Tong, 27, who worked on the design with Kathleen Lacsina, Choong Yu Huan, Brian Baker and Neal Samac, all designers at the same firm. Land Design One, which is based in Singapore and Manila, works on design projects across the Asia-Pacific region. "The crocodile's open mouth was conceived as a bold, symbolic form capturing the moment just before it pounces - and frozen in time. Its body has textured blue acrylic panels to mimic crocodile scales, designed to offer a tactile and sensory experience that invites touch, curiosity and interaction," Tong adds. His colleague Choong, who lives close to Punggol Waterway, says he was surprised to learn that there used to be crocodiles in the area. "My family cycles through Punggol every week and that was the motivation to be involved in this competition with Jovan," says the 25-year-old. "Besides being a play space, the installation also tells a story that is unique to Punggol. It adds a visual and emotional identity to the space, especially for younger generations who will grow up with it as part of their everyday environment. Over time, I hope it becomes an iconic feature, something people instantly recognise and associate with Punggol Waterway." Punggol resident Paul Lim says the crocodile installation brings a smile to his face every time he walks past. It reminds him of Punggol's unique history in the earlier part of the last century, when saltwater crocodiles were spotted in the fishing villages there. "It was just made available to the public about two months ago after its construction, but already I see children and their parents there, enjoying a break from their busy day, immersed in the play space," adds Lim, a former educator who is in his 50s. "In time, I hope it becomes a neighbourhood landmark like the dragon playground in Toa Payoh or the watermelon playground in Tampines." Climbing, jumping and sliding in heartland playscapes From a Forest Ramble at Jurong Lake Gardens to a treehouse escape in Bidadari Park, these five playgrounds across Singapore put a new spin on playtime. Bird's-eye view of playtime in Sengkang The Rivervale Shores playgrounds in Sengkang, completed in August 2023, turn playtime into a bird's-eye adventure with three unique "bird's nest"-themed zones. Kids can lounge in rubber hammocks, dig into the sand pit or scramble up to lofty platforms for views of the surroundings. The ground-level trampolines invite little ones to bounce sky-high. Children will also be intrigued by the balancing sticks - just like the twigs birds collect - that challenge them to test their skills. Nature fun in Bidadari At the heart of Bidadari Park's nature playgarden stands a striking 5m-tall "treehouse" beside a sprawling tembusu tree. Completed in September 2024, Adventure Playwoods is a nature-themed playground that invites children to climb, balance and explore with its slides, adventurous climbing nets and a tunnel suspended high above the ground. The park is managed by NParks. Reaching the top of its "treehouse" rewards young adventurers with sweeping views of the park. For more excitement, children can opt for a thrilling zip line or get creative building sandcastles in spacious sandpits - making this garden a haven for hours of fun. Fruitful romp in Tengah Feeling hungry? Plantation Grange in Tengah, completed in December 2023, is bursting with fruit-themed playgrounds that take a leaf from its past as a 1950s fruit plantation. At Ong Lye Garden (Block 132A), a giant yellow pineapple beckons. Children can explore its interior and go down a green slide. Over at Durian Paradise (Block 132C), older children can tackle durian-shaped climbing towers, swings and spiral slides. Little ones can traverse a "fruit farm" near Block 131A, with play zones shaped like pineapples, watermelons and bananas, plus a bright red "lorry" to hop on. Sky-high play at SkyParc@Dawson Step into a wild adventure at Dawson Road's Eco-Jungle Playground, which was completed in 2020. Nestled between Blocks 96A and 96B, it invites children to explore timber sculptures of Singapore's indigenous spotted wood owl and Sunda slow loris, turning playtime into a mini-safari. Set within the lush, park-like grounds of SkyParc@Dawson, the playground is just one of many green spaces woven through the estate. There are also three Insects Hotels, the first of their kind for a public housing project. These are designed to recreate natural habitats to help local biodiversity thrive. Forest Ramble at Jurong Lake Gardens At Forest Ramble, the biggest nature playgarden in the heartland, playtime transforms into a wild adventure across 2.3ha of Jurong Lake Gardens, packed with surprises at every turn. Children set off on a journey across over 10 imaginative adventure stations in Lakeside Garden, each inspired by fascinating local creatures of Singapore's freshwater swamps. Fancy soaring like a grey heron? Try the zip lines. Want to channel your inner squirrel? Bounce and climb through treetop trails. Or splash and scamper like an otter at the otter-inspired station. The playscape, which opened in 2019, is managed by NParks. It is designed for everyone, with inclusive features that welcome children of all abilities to join in the fun. Whether children are gliding, leaping or inventing their own escapades, the playground invites every child to connect with nature and let their imagination run riot. [[nid:519528]] This article was first published in The Straits Times . Permission required for reproduction.
AsiaOne
21 hours ago
- AsiaOne
Ayden Sng sells his 'go-to' drink Milo Dinosaur in China cafe for reality show Smile at You, Entertainment News
Local actor Ayden Sng, who is growing his showbiz career in China now, is also spreading our culture overseas. The 31-year-old, who is currently a participant in new Chinese reality show Smile at You where he operates cafe uSweet in Harbin with four others, has introduced our kopitiam drink Milo Dinosaur to the menu. In a uSweet cafe's Xiaohongshu post on Wednesday (June 4), they posted a picture of a cup of iced Milo Dinosaur with the caption: "Milo Dinosaur is a specialty drink originating from Singapore. It is very popular in Southeast Asia and Singapore's first Olympic gold medalist Joseph Schooling's favourite. "At the same time, it's also our Singaporean actor and uSweet cafe store manager Ayden's go-to drink. This drink has always been at the top of the list of must-have Singapore delicacies." Milo Dinosaur, sold in eateries in Singapore and Malaysia, is a cold chocolate malt beverage topped with undissolved Milo powder. In a fancam posted on the platform yesterday, Ayden is also seen making the drink while a fan engaged him in small talk. Netizens who had visited the Harbin cafe and ordered the chocolate malt drink also commented in uSweet's post that it tasted good. Smile at You, which premiered last Thursday (May 29) on streaming platform iQiyi, is a reality show involving 35 young men who undergo a month of professional training including business management, product development and customer service, and are divided into groups to travel to different cities in China to run a cafe. Some of the judges and trainers include former Exo member and businessman Huang Zitao, director-actor Tang Guoqiang and singer-host Wu Yi. In the first episode, when the young men had to mingle and find their roommates, Russian-Korean twin influencers Denis and Kirill had trouble understanding and communicating in Mandarin because their translating device had not arrived on the set. Ayden approached the duo and helped them discuss with the participants to come up with a suitable rooming arrangement for the brothers. In additional content released on June 1, he also helped Denis while they practised customer service and greeting customers. He also practised making cakes and biscuits with a participant, Chinese swimmer Chen Mucheng, on a few evenings where they discussed procedures and ingredients. While there were some charred products, other participants who tried his products praised his effort. In the third episode released on Thursday, participants had to work in pairs to present desserts and coffee to the judges, including their baking instructors. Ayden chose to create his own recipe using what he had learned in his baking lessons for the past few weeks. He said: "If you're a consumer, would you want to eat a basque cheesecake, tiramisu or black forest cake? Or would you prefer to eat something that the pastry chef invented which you have never tried before? "So this time, I insisted on not using the recipes I already have. I really want to create something that belongs to me. The cake is combined from what the pastry chefs had taught us from the first lesson till now." He added that his product is an eight-layer cake, and each layer is made with different steps. When presenting his final product to the judges later, Ayden specially dedicated the cake to one of the pastry chefs who taught him. He said: "I've always wanted to learn how to bake, but I've been filming for the past few years. So, it has become something that I've always wanted to do but never got around to because I don't have the time. I'm really very happy to be guided by the mentors. I really like to be in the kitchen." Despite his efforts, he wasn't given a pass by the judges. In the latest episode yesterday, while two of the chefs commended his efforts, they were concerned about food safety, as Ayden had placed cling wrap around the cake before baking it in the oven. Smile at You releases new episodes every Thursday and Friday at 12pm on iQiyi. Ayden's new Chinese drama Feud , which stars Bai Lu and Joseph Zeng, is currently streaming on iQiyi and Viu. [[nid:718407]] No part of this article can be reproduced without permission from AsiaOne.
