Cannabis-flavoured gummies, ‘CBD’ massages in Thailand: Why Singaporean visitors must beware
Thailand’s cannabis industry is thriving even as questions hang over its future after the kingdom’s recent general election. Meanwhile, Talking Point examines how curious Singaporeans can navigate their trips while abiding by the law at home.
Misuse of home addresses for migrant workers continues; about 1,000 cases a year since 2020
Your name and address may well be found in publicly available directories that got the information from leaked or hacked databases. Experts tell Talking Point how individuals can reduce the risk of such personal data being compromised.
With end of zero-COVID in China come chaos, challenges, recovery
The programme Insight looks at China’s transition from COVID-19, the political and economic impact and what lies ahead for the rest of the world after the most populous country has resumed international travel.
A virus scuppered this Singaporean’s trial with EPL side Everton. This is how he moved on
Nabeel earned a two-week trial with the Premiership club, only to see his golden chance thwarted by SARS. Twenty years on, the former national youth footballer tells CNA Insider he is happy with the way his life has turned out.
‘Experience the food first, then the team’: Meet the special needs crew running a cafe kitchen
Kunyah Cafe, which opened on Jan 9 on the SMU campus, has a visually impaired chef. It began as a project to prove that those with sight loss have a place in a commercial kitchen.
Malaysia has become less friendly to Myanmar refugees. What hope for them now?
There are some 183,000 refugees and asylum seekers in Malaysia, mostly from Myanmar. But xenophobic sentiments have increased — as have deportations, despite official opposition to Myanmar’s military takeover. The programme Insight explores the plight of those fleeing conflict.
Can Singapore serve up the fittest red snapper? With scientists, this fish farmer's working on it
How to double fish production without doubling his farming area? By getting the fish to "survive better", says Malcolm Ong. He’s counting on a new aquaculture research programme by the Singapore Food Agency to achieve his mission.