Latest news with #foodculture
Independent Singapore
2 days ago
- Business
- Independent Singapore
'When did landlords start controlling our future?'
SINGAPORE: It began as a simple walk past a local coffee shop, something thousands of Singaporeans do daily. But for one Redditor, what she saw gave pause: five kiosks closed forever, including a zi char stall. 'I've never seen a zi char stall close shop before,' she wrote. Curious, she approached the aunties at the drinks stall. The reason for the closing? Over-the-top rental fees. That scene triggered an unfathomable image of something that's been gently tiptoeing up on us — are property-owners, landlords, and the ecosystem around them, gradually eating away at the soul of Singapore's local food landscape? A zi char casualty Zi char stalls — those busy, wok-heated corners of the coffee shop providing everything from sambal kangkong to sweet and sour pork — are a keystone of Singapore's gastronomic culture. Unlike fashionable cafés and snack bars, these stalls depend on constant footfall and unchanging budgets to survive. When one stall closes, it's not just a business loss; it's the termination of a collective local experience. Economics or exploitation? 'Landlords will only reduce rent when they feel the pain of vacancy,' one commenter wrote. 'Otherwise, they'll just keep squeezing. Simple economics.' It's a reasoning entrenched in free-market judgment — owners charge what the market can tolerate, but for many, it feels not so much about economics but more like manipulation or exploitation. Others cited a broader issue — real estate representatives and the commission-based inducement system. One netizen specifically mentioned PropNex, claiming that its supremacy results in a race to the top in rental pricing. 'I know an agent who failed in his MNC career,' the commenter shared. 'Now he owns multiple properties, flips shophouses, and flaunts his S$100K watches on Instagram. Just an average guy with anger issues who got rich gaming the system.' Who's really to blame? The blame game didn't stop at landlords and agents. Another Redditor blamed civil servants for letting HDB coffeehouses be sold at exorbitant prices in the first place, igniting a domino effect. Still, others believed it was a cultural failure: 'Mostly just greedy, want-to-get-rich, self-centered thinking.' And possibly that's the core of the problem. When returns outdo public good, the fatalities aren't just zi char kiosks, but people's small daily luxuries, communal spaces, and people's shared identity. A system under strain This isn't about wistfulness. It's about whether the current system still has space for tiny businesses to flourish. When a modest zi char stall can no longer continue to exist in a neighbourhood coffee shop, it's a threatening sign—not just for vendors, but for everyone. Because if even the wok rulers are conking out and doing the exit, who's next? Maybe it's time people ask not just what is closing, but why, and what kind of Singapore do Singaporeans want to preserve for future generations.
CNA
3 days ago
- Business
- CNA
Bib Gourmand recipients say accolade doesn't guarantee sustained business
Hawkers who were on Michelin's Bib Gourmand list say the accolade does not guarantee sustained business or future survival. Although it may momentarily bring more business, some say they also cannot cope with the sudden crowds. It is also still hard to pass the business on. Over 70 per cent of this year's 89 recipients are food hawkers. Caitlin Ng with more.
Zawya
22-07-2025
- Business
- Zawya
Singapore's most beloved local F&B brands revealed: foodpanda unveils first-ever Local Foodie Heroes Hall of Fame
RELATED TOPICS Asia Press Release A delicious tribute to Singapore's iconic local eats to mark SG60 celebrations – enjoy close to two months of exclusive launch deals SINGAPORE - Media OutReach Newswire - 22 July 2025 - Get ready for a flavour-packed celebration! foodpanda, Singapore's leading food and grocery delivery platform, is rolling out the red carpet for our nation's most beloved F&B legends with the debut of its Local Foodie Heroes Hall of Fame – a celebration of the nation's most cherished local F&B brands, recognising the flavours and personalities that have shaped Singapore's vibrant food scene and captured our hearts (and taste buds). 'As we celebrate Singapore's 60th birthday, there is no better time to spotlight the homegrown heroes who have grown alongside the nation, shaping our food culture and becoming a part of our everyday lives,' said Bhavani Mishra, Managing Director, foodpanda Singapore. 'These brands are more than just familiar names connecting generations of Singaporeans – they represent stories of resilience, innovation, and community that define what it means to be truly local. As we champion their growth, we also want to offer great deals to bring Singaporeans closer to the flavours they know and love.' For the first time ever, Singapore's favourite F&B brands – those that tug at our heartstrings and tantalise our taste buds – are being crowned by foodpanda in 10 sizzling categories. In celebration of SG60, foodpanda is teaming up with the Hall of Fame honourees to serve up a two-month feast of exclusive deals and extra perks for pandapro subscribers. Hungry yet? Meet the Hall of Fame Honourees: • iTEA - Most Tea-riffic Brew Born and brewed in Singapore since 2011, iTEA has become a homegrown icon for bubble tea fans islandwide. From its humble beginnings, iTEA set out with a mission to make premium tea accessible for all. Now with over 40 outlets across the heartlands, iTEA has become a staple in Singaporeans' everyday moments - whether it's that after-school treat with friends, a midday perk-me-up at work, or a refreshing escape on a hot day. With freshly brewed teas, vibrant flavours, and affordable prices, iTEA has turned simple sips into shared memories, making it a true local favourite. • OK Chicken Rice - Top of the Pecking Order A shining example of a true kampung spirit brought to life, OK Chicken Rice is beloved not just for its delicious, halal-certified chicken rice, but also for its heartwarming commitment to giving back. From delivering free meals to healthcare workers during the pandemic, to special promotions for seniors on National Day, OK Chicken Rice consistently rises to the occasion when the community needs it most - a true local hero and pride of Singapore. • Ishiro Fusion Bowl - The Campus Favourite Born in the heart of a local polytechnic, Ishiro Fusion Bowl is a proud homegrown brand that embodies Singapore's enterprising spirit. What began as a humble campus food stall has grown into a chain of over a dozen outlets islandwide, serving up fusion, Japanese-style rice bowls at affordable prices. Enjoyed by students and working adults alike, Ishiro is a reflection of how local ideas can rice to the occasion, scale up successfully, and stay true to their roots. • Pastamania - Ultimate Flavour Twirler A true Singaporean original, Pastamania has been serving up hearty, affordable Italian fare with a local twist since its early days in the heart of our food-loving nation. As one of the pioneers of casual Italian dining in Singapore, Pastamania serves up hearty, flavourful dishes that hold a special place - and fond memories - in the hearts of generations of Singaporeans. More than just pasta, Pastamania has made its mark with innovative fusion dishes by creatively blending classic Italian flavours with bold local tastes. Dishes like Mum's Salted Egg Soft-Shell Crab Pasta and Shiok & Spicy Chilli Crab Pasta pay tribute to our nation's rich food heritage, bringing a uniquely Singaporean spin to every plate. • Jinjja Chicken - Next-Gen Trailblazer Founded over a decade ago, Jinjja Chicken has recently proudly revealed its 100% Singaporean roots, embodying the bold spirit of local entrepreneurship that dares to take risks and reshape the fast-casual dining scene in Singapore. In a market crowded with global and regional franchises, Jinjja Chicken distinguishes itself by combining authentic Korean street food favourites with inclusive halal certification, making Korean flavours accessible to Singapore's diverse community. Trend-savvy and innovative, their fresh approach has earned top ratings on foodpanda in the fiercely competitive fast food category. From 21 July to 31 August, enjoy these local favourites like Jinjja Chicken, Pastamania, Ishiro Fusion Bowl, iTEA, Ok Chicken Rice and more with 30% off (minimum spend applies). Prefer pick-up? Score 30% off with no min. spend. • Nasi Lemak Ayam Taliwang - Boldest Flavours to Take Flight Taking their passion from cabin crew to culinary crew, a couple who were former flight attendants established Nasi Lemak Ayam Taliwang together with their friend, blending Singapore's beloved nasi lemak with Indonesia's fiery ayam taliwang, creating a bold, boundary-breaking dish. Now a celebrated local favourite and recognised eatery in the Michelin Guide, they prove that great taste truly knows no limits • Thai Dynasty - The Culinary Voyager Driven by his passion for Thai cuisine and insight into Singaporeans' love for authentic flavours, ex-Navy officer Ian Lin founded Thai Dynasty to bring the best of Thailand closer to home. Since 2018, Thai Dynasty has become a household name for casual, affordable Thai dining, offering a diverse menu crafted by genuine Thai chefs that is designed for everyday enjoyment. With regular new dishes to keep the experience fresh, the brand has expanded into concepts like halal-certified Thai Makan, signature Boat by Thai Dynasty, and convenient Bento boxes from Paddy Fields, all reflecting the true spirit of Thai cooking. From 21 - 31 August, support Nasi Lemak Ayam Taliwang, Thai Dynasty and other local homegrown brands and enjoy 20% off (minimum spend applies). pandapro subscribers get an additional 5% off, check the foodpanda app for full details! • IRVINS - Snack Game Changer What began in 2009 as a modest seafood restaurant in Singapore specialising in salted egg crab evolved into a flavour revolution when the founder of IRVINS experimented with his signature sauce on chips and fish skin. Now a global snack sensation which has expanded to overseas markets, with products available in over 20 countries – including the U.S., Canada, Japan and beyond, IRVINS is a true homegrown success story. • Yeo's - Pioneer of Local Refreshments Founded in 1900 as a humble soy sauce workshop in Fujian, Yeo Hiap Seng (Yeo's) moved its heart to Singapore in the 1930s and quickly became part of our daily lives - from tinned chicken curry and soy milk, to the iconic packaged drinks we know today. Yeo's embraces its cultural roots with offerings like pandan-flavoured drinks and Lunar New Year gift packs that continue to resonate with local tastes. With unmistakable classics like Yeo's chrysanthemum tea, Yeo's is a staple of homegrown ingenuity, rooted in tradition, yet always quenching the next generation's thirst. • Tiger Beer - Singa-pour Superstar From its first pour in 1932 to becoming a global icon, Tiger Beer is Singapore's most iconic brew and a shining example of the nation's heritage. Capturing the roaring spirit of Singapore, from everyday moments to the biggest celebrations, it is the beer of choice for many Singaporeans, raising glasses to every win, big or small. More than just a drink, it's a proud symbol of homegrown excellence - truly a Singa-pour sensation. Stay stocked up on these bestselling local brands with 30% off selected items on pandamart, Cold Storage and Giant on foodpanda from 21 July to 31 August. Plus, don't miss this exclusive on-ground deal: from 8 to 24 August, spend $30 at any physical Giant or Cold Storage store to redeem a $6 voucher for your first three online Giant or Cold Storage purchases on foodpanda. To redeem, simply present your receipt at the customer service desk in-store. Minimum spend and other T&Cs apply; check in-store for full details Explore Local Heroes Hall of Fame What: Celebrate Singapore's F&B icons at foodpanda's Local Foodie Heroes Hall of Fame When: 21 July to 31 August – Enjoy 30% off selected eats from restaurants (min. spend applies) and 30% off best grocery picks on pandamart, Giant and Cold Storage, including items from participating brands like Yeo's and Tiger Beer for all foodpanda users. 21 July to 31 August – pandapro subscribers enjoy an extra 5% off on selected restaurant deals, on top of existing offers. Other T&Cs apply. Where: 10 Hall of Fame Honourees, participating F&B outlets islandwide and on the foodpanda app – explore the full lineup of promotions in Annex A. Celebrate SG60 with us—join the feast, honour our foodie heroes, and discover the flavours that make Singapore truly special! Annex A: Join Us in Celebrating Singapore's F&B Icons at foodpanda's Local Heroes Hall of Fame Celebrate Singapore's F&B icons at foodpanda's Local Heroes Hall of Fame For pandapro subscribers 21 July - 31 August pandapro subscribers enjoy an extra 5% off on selected restaurant deals, on top of existing offers. Other T&Cs apply. Limited-Time Offer items available on foodpanda Burger King 15 Jul - 8 Sep 2025 Rendang Bundle for 1 - $19.50 (U.P: $27.80) • 1x Rendang Burger • 1x O Ring Medium • 1x Riceberry Pie • 1x 4pc Nuggets • 1x Small Sjora Rendang Bundle for 2 - $38.90 (U.P: $50.10) • 1x Rendang Burger • 1x Mushroom Swiss Double or Tendergrill • 1x Large O Ring • 1x 6pc Cheesy Herb Bite • 1x 5pc Cemepdak Mochi Bites • 2x Small Sjora Pastamania 1 August - 14 September 2025 Limited-time offers: • Chilli Soft Shell Crab Pasta • Black Pepper Soft Shell Crab Pasta • Kaya Banana Pizza • Pink Guava Sour Plum Soda • Shiok Solo Set (1 Pax) • Makan Kakis Set (2 Pax) Exclusive on-ground deal for groceries Cold Storage, Giant stores islandwide 8 August - 24 August Spend $30 at any physical Giant or Cold Storage store to redeem a $6 voucher for your first three online Giant or Cold Storage purchases on foodpanda. To redeem, simply present your receipt at the customer service desk in-store. Minimum spend and other T&Cs apply; check in-store for full details. Hashtag: #foodpanda #f&b #retail The issuer is solely responsible for the content of this announcement. foodpanda Singapore foodpanda is a leading on-demand delivery platform in Asia dedicated to bringing consumers a wide range of food, groceries and more, quickly and conveniently. Powered by technology and operational excellence, foodpanda is spearheading the growth of quick-commerce (q-commerce) across the region with its network of retail partners, as well as pandamart cloud stores to provide more on-demand options beyond the millions of food delivery options. foodpanda operates across 10 markets in Asia Pacific - Singapore, Hong Kong, Malaysia, Pakistan, Taiwan, Philippines, Bangladesh, Laos, Cambodia and Myanmar. foodpanda is a subsidiary of Delivery Hero, a global leader of the food delivery industry. For more information, visit foodpanda Singapore
Independent Singapore
21-07-2025
- Health
- Independent Singapore
'Why isn't Singapore getting fat like the West—what's the secret sauce?'
SINGAPORE: When one Reddit user asked, 'Why is Singapore not as fat as the West? What can America and Canada learn from Singapore about obesity?'—it triggered an animated conversation between netizens bursting with cultural perceptions, personal narratives, and some tough realities. The ensuing discussion depicted a nuanced picture of why Singapore continues to have relatively lower obesity rates, even as it is confronted with its mounting health challenges. A tale of two food cultures One of the most recurring comparisons was food—and not just what's consumed but also how food is served, priced, and perceived. A commenter who had resided in both Singapore and the U.S. cited sharp differences: 'In the US, food is way too sugary. Portion size is huge; people drive a lot and don't walk as much. Being fat is normalised. Groceries for healthy food are extremely expensive. US$1.50 for ONE apple, US$5 for ONE peach?! C'mon.' The user compared this with Singapore, where food helpings are often a third of what's being served in the U.S. and where basic foodstuffs are inexpensive for most: 'In SG, a lot of people cook at home. The government ensures staple foods remain affordable. Even unhealthy food, like McDonald's, is taxed to discourage overconsumption.' Government intervention isn't unintentional. Singapore's food pricing guidelines are meant to promote national health, guaranteeing that better options remain available and affordable while less nourishing fast food gets pushed into a luxury category via high prices. The subtle role of social pressure Another aspect of the conversation is culture, and not in ways expected. 'They do not have Chinese New Year where aunties publicly fat shame you annually to keep you in check,' one user jested. While fat-shaming is contentious in the West, in Singapore, straight and blunt remarks about someone's weight are usually said without using diplomatic language. Although not always helpful, it does mirror a societal mentality where obesity is not standardised or disregarded. While social pressure alone isn't an approach for public health, it expresses how cultural expectations can mould personal behaviours. Fit by design Singapore doesn't leave fitness up to luck, either. One user mentioned how physical activity is integrated into the national routine, beginning from a young age: See also The Fight Against Sugar 'From 10 to 18, everyone has to pass an annual fitness test. There's a national habit of exercise that sticks with people.' That propensity toward civic fitness doesn't end in youth. Singapore has financed several healthy ageing programmes. Seniors get rebates for fitness-related activities and are even offered enticements like grocery coupons for hitting daily step goals. Add to that the obligatory military service for young men, and a robust public crusade against diabetes and heart disease, and it's clear — Singapore views health as a national priority. Still, not every Redditor pictured Singapore as a Shangri-La. One netizen comment rang out: 'Singapore is pretty fat compared to other Asian countries. The obesity rate has been steadily increasing.' Undeniably, Singapore's Ministry of Health has documented growing obesity and associated conditions like diabetes, instigating the country's hands-on strategies. While not all of Singapore's approaches would render gracefully to Western cultures, particularly the blunt social feedback, there's no denying the effect of shrewd policy, cultural uniformity, and national pledge to well-being.
National Post
18-07-2025
- Entertainment
- National Post
Cook This: 3 recipes from Sour Cherries and Sunflowers, including a refreshing cold borscht
Article content In the TV studio, she had learned about many other food cultures. Travelling with her mother, Elena, in 2017, Zolotarev saw the cuisines of her heritage in a new light. She knew she had a story to tell. Article content Zolotarev was born in Baranavichy, western Belarus, to a Ukrainian dad and a Belarusian mom. In 1994, her family left her father's home in Kharkiv, Ukraine, after living with her paternal grandparents for five years. Whenever she returns, she typically visits both countries. Article content 'I remember being on the bus (from Ukraine to Belarus), and it was this really intense feeling and sensation. And I just felt like, 'I have to share more about this food culture,' whatever that might mean at that point. I didn't really know exactly. And then I also kind of felt like, 'OK, I want to write a book. Maybe I do have something to write about.'' Article content Zolotarev spent several years laying the groundwork for Sour Cherries and Sunflowers, talking with family, including her babushka Liana, who left Ukraine to join them in Sydney, and her late babushka Lida in Baranavichy. It was a valuable learning period. Though Zolotarev had grown up steeped in the food culture, she didn't know its intricacies. Article content 'It all came with this incredible deep knowledge and understanding and a connection for food and culture and so much meaning,' says Zolotarev. 'It was a very step-by-step, slow, intuitive process. So, every year, there was sort of a different stage and chapter, and I went back and forth trying to understand how to bring this book together. Because it was all new to me, and on the side, I was also working in food. It was all just very new territory, new waters that I was trying to get through and understand.' Article content She discovered the hows and whys of the dishes and learned more about her own history through interviews with family, friends and other members of the community. Zolotarev says that interviewing her family was especially rewarding. As they recounted stories, past experiences and people dear to them came to life. Article content As with the Russian invasion of Ukraine, circumstances can change quickly. 'So, it's up to us people to capture (traditions) in some way or another, whether it's writing, recording, documenting visually or somehow. Those things are important for our identity and our connection. And I think one of the things is when people do move away, far from their original home because of conflict, there's this trauma that's either hidden away and locked up, or it's alive and continues. And every family deals with it differently, of course, but it's there, and I think it's important to express it or process it in some way or another.' Article content Spending time with talented cooks in Belarus, Ukraine and the diaspora made her realize how much she still had to learn. '(The) research for the book has been one of the most special processes for me. I was just thinking last week how it's actually kind of sad that it's over,' says Zolotarev, laughing. 'The journey meant so much to me, and I'm going to treasure it.' Article content Article content 5 medium-large beets (stems and leaves removed, but keep the skin and the natural ends for flavour and colour), washed well 1 tsp apple cider vinegar 4 eggs 2 cucumbers Small bunch of dill A few stems of spring onions (scallions) Lemon wedges, for squeezing Sour cream, to serve Article content Step 1 Article content Put the beets in a large saucepan and cover with enough water to cover the beets and fill the pan three-quarters full, about 2.5 litres. Add the vinegar, cover with a lid and bring to the boil, then reduce the heat and simmer for 1 hour or until the beets are cooked through. (Check by piercing one with a fork or skewer: it should easily pass through to the centre.)
