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mao shan wang durian

Best way to enjoy Mao Shan Wang durians right now? Order online, eat at home

Eating out is part of the experience during durian season, but 99 Old Trees’ Kelvin Tan suggests relishing the king of fruits ...

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CNA insider

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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GE2020 live blog

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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Slumfood Millionaire

Slumfood Millionaire

Embark on a mouth-watering journey through the slums of Asia, the last places on earth you would expect to find delicious foods. This unique ...

CNA Correspondent

CNA Correspondent

Highlights of news stories and features by CNA's network of Correspondents based in major cities across the region.

On The Red Dot

On The Red Dot 2020/2021

On The Red Dot is CNA's long-running weekly programme that documents the stories of ordinary Singaporeans and celebrates their resilience, ...

Insight

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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