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Daily Cuts - Easing back into routines: How to restart your daily life in the new year

Daily Cuts

The holiday season is over and we may find ourselves dragging our feet back to reality — and old routines. Andrea Heng speaks with Dr Joel Yang, Clinical Psychologist, Mind What Matters, for fetches some advice on how to set your mind and body in the right direction as a new year begins.

Resume Pause 15 min
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Daily Cuts - Can the Lions triumph over Malaysia in the ASEAN Championship?

Justine Moss and Joel Chua speak with sports pundit Phil Goh and Yasmin Jonkers about whether Singapore's Lions will be able to triumph over Malaysia in the hopes of reaching the ASEAN Championship semis.

Resume Pause 18 mins
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Daily Cuts - Is Singapore in for slower economic growth in 2025?

Justine Moss and Joel Chua speak with Geoff Howie, Market Strategist, SGX and Dr Tan Kee Wee, Chief Economist, Waveney Economics, about whether concerns over slower economic growth in Singapore next year are indeed valid.

Resume Pause 17 mins
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Daily Cuts - Chef Milind Sovani discusses cooking for two Indian PMs and going on culinary travels

In ‘Destination Anywhere’, Melanie Oliveiro discovers the culinary travels of Chef Milind Sovani, founder and director of Bhoomi, an Indian restaurant at Claymore Drive. Chef Milind will talk about the dishes we should try when travelling to different regions of India. An example is: Horsegram Soup, from the coastal Konkan region. He’ll also talk about the various dishes he cooked for the different Prime Ministers of India including the late Indira Gandhi.

Resume Pause 18 mins
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Daily Cuts - Ooomahmee

On Eat Drink Singapore, Chef Benjamin Lai of Ooomahmee takes Cheryl Goh through his journey of pivoting to cooking from the design industry. He’s now the resident at Chef X, the 24-seater commercial F&B space in Clarke Quay Central where he hopes to share his signature Japanese dishes with even more diners.

Resume Pause 17 mins
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Daily Cuts - The Mill International’s upcycling efforts

Sustainability is an integral part of running a business these days, and upcycling, or giving a “second life” to used items, is just another way to incorporate it into our lives. But what goes into this process, and is the end result worth it? For more, Work It’s Cheryl Goh speaks to Adriel Cheung, Sustainability manager at The Mill International. 

Resume Pause 17 mins
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