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Planning a staycation? Here are the first 5 hotels to receive approval from STB

The Singapore Tourism Board (STB) has revealed the first set of staycation-approved hotels, with most properties being located ...

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With the circuit breaker over, safe distancing on public transport is said to be almost impossible.

As Singapore reopens, public transport’s cleaning regime takes a safety test

With ridership on trains and buses increasing, what is being done to safeguard commuters from the coronavirus, and are the ...

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Hundreds of patients are checked daily at Singapore's Covid-19 screening centre.

Inside Singapore’s COVID-19 screening centre

It's all hands on deck at Tan Tock Seng Hospital and the National Centre for Infectious Diseases, as the number of ...

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Deciphering Japan

Deciphering Japan

Journalist Yumi Araki explores her home country as it enters an era of great social and political transformation. She explores the hot-button ...

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Money Mind 2020/2021

We'll tell you how to make the most of your money but also why money is not an end in itself and connecting financial goals to your life goals is ...

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Talking Point 2020/2021

With a fresh approach to tackling the issues of the day, Talking Point investigates a current issue or event- offering different perspectives to ...

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Insight 2020/2021

Insight investigates and analyses topical issues that impact Asia and the rest of the world.

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asian voices

The key thing is to tell people that if we take sufficient measures and if each one of us treats ourselves as a frontliner in this fight and that each one of us bears individual responsibility ... we can have a successful Phase 2 and move towards Phase 3.

Minister K Shanmugam, on the higher risks in Phase 2 of Singapore’s reopening

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Singapore COVID-19: Economic activity has to continue despite risks; every person bears 'individual responsibility', says Shanmugam
There are customers who ask, why can't I serve myself? But they just have to swallow it, just like we do.

Restaurant general manager Kevin Chui, on longer waiting times as a result of safe-distancing measures

restaurant crowd 4
Singapore People are 'dying to get out': Restaurants see dinner crowds as Singapore enters Phase 2 of reopening
From having our schedules filled, with days starting in the morning and ending past midnight, we were suddenly sitting on the floor of our home with no real plan for the future.

Siti Nadzirah Hassan, on how the COVID-19 pandemic impacted her company’s business

Siti Nadzirah Hassan Khairul Amri Mohd Sidik Picneeds
Business Business resilience in the time of COVID-19: The story of a picnic company, a magician and a corporate training firm
I cannot quit. If I give up, other (people who own shelters) might too. I must have strength so I can provide strength to others. I will never stop helping animals in need. It is my calling.

Indonesian doctor Susana Somali, on the strain COVID-19 is putting on her dog shelter

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Asia Meet the Indonesian doctor who has rescued more than 1,000 stray and abandoned dogs
Our families’ sheer number of takeaways during the circuit breaker have made them see how much waste is generated... BYO has now become second nature to them

Coco Oan and Ang Li Shan, members of environmental sustainability organisation Project bECOme

Fishball noodles in a takeaway container
Commentary Commentary: Here’s what months of food deliveries and takeaways have taught us
We thought it’d be cool to have bottled cocktails too. Who would have thought a creative idea would turn out to be a necessity down the road during the MCO?

Paul Dass, bar owner in Kuala Lumpur

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Asia Takeaway cocktails: Bars in Kuala Lumpur get creative amid prolonged closure due to COVID-19

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