The old family recipes that let Shang Palace’s chef take fine Chinese cuisine into the future
Chef Mok Kit Keung’s 40-year career is as storied as the 20-year-old orange peel preserved by his late mother.
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Yishun cleaner makes sacrifices for a better tomorrow, gets support for a better today
Read & WatchI think it is to show ourselves and to show the world that Singapore is united, we understand what our safety and our security and our prosperity depend on, and we are able to identity and to support a team which will help us to move forward and to get where we want to be.
They didn’t give us a reason but we kind of know … I would be a bit worried because this is still a job. To be suddenly told to take a break, I would more or less be concerned.
Passengers sometimes think our job is easy – sitting in an air-conditioned environment is easy. But I always tell them: ‘You find one weekend, have two one-hour breaks for lunch and dinner, and sit in a comfortable sofa for 12 hours just watching TV. You will feel sore backs, sore shoulders, sore necks, sore everywhere’.
How can I accept the money? No, no way … when they come to see me and say: ‘Doctor, I have no money’, I say: ‘Don’t worry, I’ll treat you.’
In my head, I knew that this is my last SEA Games and I wanted to do something for the team.
When working and living in a country that’s far from your country, the best way to go home is through food.
