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CNA938 Rewind - Eat, Drink, Singapore - From Candlenut to Pangium: Malcolm Lee’s Peranakan journey

CNA938 Rewind

Chef Malcolm Lee, Chef-owner, Pangium and Candlenut has marked another milestone in this year’s Michelin Guide Singapore, with both Candlenut and Pangium retaining their stars. Cheryl Goh speaks with Chef Malcolm to find out how he continues to champion Peranakan cuisine across two very different restaurants, while balancing heritage, innovation and the traditions that keep the cuisine alive. 

Resume Pause 18 min
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CNA938 Rewind - Market Watch (15/9): Higher oil prices and high US$ a double whammy across Asia #SGToday

Guest: Tan De Jun, Portfolio Manager, FSM Global.

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CNA938 Rewind - What is an SMS blaster and how could it text you even without your phone number? #SGToday

More than 10,000 people were sent phishing messages using an SMS blaster operated from a car. Daniel Martin speaks to Matthias Yeo, CEO of Cyber X Center, about how the technology works, why the messages can look legitimate, and how you can spot them.

Resume Pause 12 mins
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CNA938 Rewind - Analyst ~ Yes we need to slow down AI rate of growth but how? #SGToday

Some of the biggest names in AI are backing calls to slow the development of increasingly powerful systems. Daniel Martin speaks to Sean Duca, Founder and Principal of The Duca Group, about whether AI has advanced too far to slow down, what a slowdown would actually look like, and how we balance its potential benefits against the risks.

Resume Pause 17 mins
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CNA938 Rewind - #TalkBack: Could OBS be the ‘future NS’ for 15 year olds?

With OBS’ third and largest campus now open on Coney Island, more students will get the chance to take part. Daniel Martin speaks to Esther Foong-Tan, Family Life Education Specialist and mother of two, about whether OBS should become a rite of passage for every student, or remain a choice.

Resume Pause 22 mins
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CNA938 Rewind - Eat, Drink, Singapore - MO BAR, Singapore launches its signature gin

MO BAR has launched its first house spirit, a tropical Old Tom-style gin created with local distillery Distillius. We go behind the bar with Kim Jung Hoo, Bar Manager at MO BAR, Mandarin Oriental, Singapore to out how mango, mandarin and osmanthus come together in the bottle, and how the gin takes shape across different their cocktail programme.

Resume Pause 18 mins
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