How this Portugal-based Singaporean chef keeps LNY traditions alive far from home
Sophian Hoe, co-founder of Makan Madeira, a fusion restaurant that opened in October last year, blends Singaporean and Madeirense flavours while celebrating Lunar New Year traditions, keeping the festive warmth alive wherever he goes.
Meet the Singaporean professor who is helping you succeed by setting you up for failure
In a country known for being failure-averse, professor and author Manu Kapur is changing minds with “Productive Failure”, where he encourages deliberately designing for failure to accelerate deep learning.
Meet the chef serving up cross-cultural cuisines at Portugal’s first-ever Singaporean restaurant
Featuring a delightful blend of Singaporean and Madeirense delicacies, Makan Madeira is the brainchild of creative-turned-chef Sophian Hoe.
This Taiwanese chose to explore microalgae as the future of protein in Singapore
Eugene Wang, CEO and co-founder of Sophie’s BioNutrients, draws on his family’s generations-long vegetarian food business to pioneer algae-based alternative protein.
This Singaporean is a Master Perfumer & Dean of a Perfumery School
Martin Koh, Master Perfumer at Swiss-Dutch biotech giant dsm-firmenich, a leading innovator in nutrition, health and beauty, crafts captivating scents that redefine the essence of everyday consumer products and luxury brands.
Why this startup founder is on an epic road trip from Singapore to Norway
Ritesh Angural shares why he decided to embark on a one-year campervan journey with his wife and daughter.
Cooking this Lunar New Year? These Singaporean chefs share their secret recipes
Join Deborah Ong of Masak Masak, Alan Chong of Tian38 and Elizabeth Haigh of Mei Mei in celebrating the Year of the Dragon with three classic dishes that you can create too.
Meet the Norwegian founder who has helped launch 900 startups globally
Having grown up on a husky farm in rural Norway, Antler CEO Magnus Grimeland believes great founders can come from any background.
Meet the cookbook author exploring the allure of vegetables in Asian cuisines
Pamelia Chia reveals the inspiration behind her second cookbook and explains why veggies need never be second-rate substitutes for meat.