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Daily Cuts - A Letter to Myself: Malik Mazlan on mastering the art of patience with Chinese calligraphy

Daily Cuts

Malik Mazlan has been practising Chinese calligraphy professionally for 10 years. Malik, who is Malay-Singaporean, first fell in love with Japanese calligraphy during a stint in Japan, and then moved on to the Chinese art form while studying under prolific masters locally and regionally. Malik shares the depth of insight he's gained through his journey through cultures, and why despite being regularly recognised for his work, he continues to tell himself to be patient in the pursuit of his passion.

Resume Pause 36 min
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Daily Cuts - Island life and underwater adventures with Canny Claudya

In ‘Destination Anywhere’, Melanie Oliveiro speaks with Canny Claudya, a digital content creator known as @cannyclaudya on Instagram. Claudya - who loves to travel and dive - talks about her underwater escapades, the sea creatures she’s encountered, and her choice destinations for island getaways.

Resume Pause 20 mins
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Daily Cuts - Differentiating bubbles from genuine, sustainable tech revolutionaries

In ‘Culture Club’ Melanie Oliveiro speaks with Dr Jeffrey Funk, author of “Unicorns, Hype and Bubbles”. Billed as a guide to spotting investment bubbles in tech, Funk talks about the tools required to differentiate between bubbles and genuine, sustainable technological revolutionaries. Funk will also demystify the sometimes fever-pitched hype surrounding AI, VR and one Elon Musk.

Resume Pause 30 mins
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Daily Cuts - Making Singapore's point-to-point transport services more efficient

Singapore Today's Daniel Martin and Justine Moss speak with transport analyst Walter Theseira, Associate Professor with the Singapore University of Social Sciences' School of Business, about making our point-to-point transport services more efficient.

Resume Pause 19 mins
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Daily Cuts - A union of Chicken and (Salted) Egg

Salted Egg snack brand IRVINS has come together with chicken wing restaurant Wingstop to bring you IRVINS Salted Egg wings. How does the humble salted duck egg flavour stack up against Wingstop’s American flavours? And could the salted egg flavour catch on beyond Asia? Work It's Chew Wui Lynn and producer Janine Tan speak with Reno Chow, Senior Vice President of Commercial at IRVINS.

Resume Pause 16 mins
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Daily Cuts - Is Fractional work just another word for freelancing?

Fractional work is when someone works for a “fraction” of the time of a full-time employee. But how is it different from freelancing? Work It's Chew Wui Lynn speaks with Cassandra Ong, founder of the fractional marketing agency OtterHalf.

Resume Pause 17 mins
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