logo
Radio DJ and actor Dennis Chew graduates from Ngee Ann Polytechnic

Radio DJ and actor Dennis Chew graduates from Ngee Ann Polytechnic

CNA06-05-2025

Mediacorp artiste Dennis Chew, 51, has graduated from Ngee Ann Polytechnic (NP). He is the polytechnic's oldest full-time diploma student to graduate in 2025.
The Love 972 radio DJ and Aunty Lucy actor received his Diploma in Chinese Media & Communication on May 2. His co-hosts on the station's The Breakfast Quartet show, Marcus Chin and Mark Lee, also attended the ceremony.
Chew told local news publication The Straits Times after the ceremony that he has been offered a place in National University of Singapore's College of Humanities and Sciences.
Chew returned to school at age 48 and during his three years at NP, while balancing his media career and studies, he was awarded The Kongzi Culture Fund's Pei Hwa Foundation Scholarship and MOE's Edusave Certificate of Academic Achievement for two consecutive years.
View this post on Instagram
A post shared by Ngee Ann Polytechnic (@ngeeannpoly)
Chew shared images of his milestones during his three-year course in a joint Instagram post with NP and NP's School of Humanities and Interdisciplinary Studies on May 5.
These included moments like Chew's first day of school, his 50th birthday celebration with his classmates, his internship at Chinese restaurant Song Fa Bak Kut Teh, promoting his Final Year Project (FYP) on radio station Yes 933, his FYP film screening at Golden Village cinema, as well as his last lesson in school.
The polytechnic wrote: 'Our beloved Dennis Chew has graduated!'
The popular personality said in the caption, reflecting on his time at NP: 'Many times, especially at my age, I tend to unconsciously think that I know a lot. But after coming to study at Ngee Ann Polytechnic, I realised that I am actually very fortunate – because it turns out I don't know as much as I thought I did. I truly need to continue learning in order to gain more knowledge and skills related to my work.'
The school added: 'We're so glad that you enjoyed your time in NP, Dennis, and truly what a journey it's been! We'll be rooting for you as you embark on your next big adventure!'
In another Instagram post by Chew on May 4, he documented his graduation ceremony, including taking pictures with his classmates and receiving his diploma.
View this post on Instagram
A post shared by Dennis Chew (周崇庆) (@denniszhouchongqing)

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Kyoto's Kichi Kichi Omurice to run two-day event at Jurong Point's Tsukimi Hamburg
Kyoto's Kichi Kichi Omurice to run two-day event at Jurong Point's Tsukimi Hamburg

Straits Times

time22 minutes ago

  • Straits Times

Kyoto's Kichi Kichi Omurice to run two-day event at Jurong Point's Tsukimi Hamburg

The charismatic chef Motokichi Yukimura of the famed Kichi Kichi Omurice will be in Singapore on July 10 and 11 for a cooking showcase. PHOTO: RE&S ENTERPRISES SINGAPORE – If you have not been able to score a coveted seat at the famed Kichi Kichi Omurice restaurant in Kyoto, Japan, you can now try your luck in Singapore. Helmed by Japanese chef Motokichi Yukimura, the 14-seat restaurant is renowned for theatrically serving the Insta-famous omurice (Japanese omelette rice), where a perfectly cooked omelette is sliced open to drape over a bed of fried rice. Chef Yukimura, 69, has 314,000 followers on his @kichikichi_omurice Instagram account. It carries a line that says: 'Upon request, we will go to your country to make omurice.' He has done so in cities such as Jakarta and Sydney. Up next is Singapore, in a collaboration with home-grown food and beverage group RE&S Enterprises, which focuses on Japanese cuisine concepts. On July 11 and 12, the chef will host a cooking showcase – two sessions a day for lunch and dinner – at Tsukimi Hamburg restaurant at Jurong Point. Each session is limited to 20 people, who will have to win tickets by joining a lucky draw. To do so, you need to sign up as a &Rewards Member and spend a minimum of $20 in a single receipt at &JOY Japanese Food Street (at Nex or Jurong Point), from June 3 to 30. Each winner, to be announced every Thursday, can get a pair of tickets. This collaboration has been in discussion for some time, says RE&S Enterprises' vice president of marketing Winnie Loo, whose team visited chef Yukimura at his Kyoto restaurant in February. Kichi Kichi hamburg omurice, a collaborative dish to be launched from July 10 at Tsukimi Hamburg outlets. PHOTO: RE&S ENTERPRISES She says: 'Chef Yukimura has always embraced meaningful overseas collaborations that allow his culinary philosophy to reach new audiences. One of our Japanese counterparts bridged this connection with him, making this collaboration possible.' She also confirmed that there are no plans for chef Yukimura to open a permanent Kichi Kichi Omurice outlet in Singapore. For those who are unable to get tickets, you can go for two collaborative Tsukimi Hamburg x Kichi Kichi Omurice dishes instead. First, the Kichi Kichi Hamburg Omurice ($16.80) features demiglace fried rice with edamame and chicken blanketed with a fluffy spiral 'tornado' omelette and finished with a hamburg patty. The other option, Kichi Kichi Omurice ($12.80), comes without the hamburg. The demiglace omurice, says Ms Loo, stays true to the original rich, slow-cooked demiglace sauce by chef Yukimura. But instead of the classic sliced omelette presentation, diners here will get a spiral 'tornado' omelette on the rice to ensure consistency across the dishes. The dishes will launch on July 10 as permanent additions to Tsukimi Hamburg's menu at all its outlets. First established at Jurong Point in 2022, Tsukimi Hamburg's other branches are at CapitaSpring and Hougang Mall. Ms Loo adds: 'During our visit to his restaurant, the conversation flowed naturally, and the idea of pairing his world-famous omurice with Tsukimi Hamburg's signature juicy hamburg steaks felt like a perfect match.' For more details on the lucky draw, go to Eunice Quek is STFood online editor at The Straits Times. She covers all things trending in the food and beverage scene. Check out ST's Food Guide for the latest foodie recommendations in Singapore.

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

Straits Times

timean hour 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

time2 hours 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.

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