13-19 Art Prize calls on young artists to celebrate SG60
[SINGAPORE] Supported by The Business Times, the 13-19 Art Prize returns for its fifth edition to celebrate young artistic talents in Singapore. This year's competition is special because it welcomes all Singapore-based artists aged 13 to 19, regardless of citizenship, to create works that celebrate the island-nation's 60th anniversary.
What's more, the 13-19 Art Prize is also launching a special section for intellectually disabled artists. This section, called Art Without Limits, has no age limit. Any person served by the Movement for the Intellectually Disabled of Singapore is welcome to take part in Art Without Limits and express anything they love about Singapore.
Chong Huai Seng, chairman of the 13-19 advisory committee, says: 'We wanted all participants to celebrate Singapore in their own voice – whether through the icons, landscapes and traditions we associate with Singapore, or through the everyday joys and memories that make it home.'
Yang Xinyue's painting for last year's 13-19 Art Prize touched on a variety of themes, from Chinese opera to mortality. PHOTO: TRCL
Winners of both the main and special sections stand to receive prizes worth S$800 (Gold), S$500 (Silver), S$300 (Bronze) and S$100 (Merit). The artworks will also be auctioned to the public, with proceeds going to The Business Times Budding Artists Fund – a charity that provides free arts education to children and youth from disadvantaged backgrounds. On top of that, the winning artworks will be publicly exhibited for three weeks at Millenia Walk, from Oct 8 to 30. The contest is organised by arts and culture non-profit TRCL. It is sponsored by CGS International Securities Singapore, a leading financial services firm, and The Culture Story, an independent art space. The venue partner is Pontiac Land.
Now in its fifth edition, the contest had previously attracted hundreds of young artists from diverse backgrounds, producing works that range from paintings and sculptures to digital art and animation. With its expanded format and inclusive spirit, this year's edition hopes to not only spotlight emerging talent, but also champion the idea that creativity has no boundaries.
The top winner of 13-19 Art Prize in 2024 was Myra Jade Wee, whose painting depicted her and her grandparents walking home together. PHOTO: TRCL
Last year's top winner was a poignant painting by 14-year-old Myra Jade Wee, which moved the judges with its depiction of her grandparents accompanying her home from school while she was recovering from a leg injury. Other winning artworks explored a range of subjects, from bustling hawker centre scenes to abstract concepts.
Chong adds: 'The winners of the previous four editions have demonstrated exceptional skill and sensitivity. With this year's theme of SG60, we hope to see works that stir something in us – reflections of Singapore not just as a nation, but as a place filled with heart and meaning.'
For more information on 13-19 Art Prize, visit trcl.sg/13-19-art-prize. For more information on Art Without Limits, visit bt.sg/gFxE
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Independent Singapore
an hour ago
- Independent Singapore
Durian lovers, rejoice! ‘All Hail the King Durian Fest' is back with an all-you-can-eat buffet starring Musang King, Red Prawn, D24 @ Resorts World Sentosa
Photo: RWS Sentosa SINGAPORE: All right, people, this is not a drill! Musang King, D24, Red Prawn, and other tropical fruits are on the 'All Hail the King Durian Fest' menu—only for six nights this July! Trust us when we say that this is the ultimate combo: Mao Shan Wang (Musang King) + tropical fruits + coconut water + resort vibes = the most epic durian night out you'll have this year. So if you love durian as much as we do (or know someone who does), here's the ultimate treat: Resorts World Sentosa is bringing back its wildly popular durian buffet—and it's more indulgent than ever. Clear your schedules: The Durian Buffet of your dreams is back! Running over two weekends in July (11–13 and 18–20), this exclusive durian feast will take place at The Bay Restaurant inside Adventure Cove Waterpark. Photo: FB/Brendon Chan ( For 90 glorious minutes (6 pm to 7.30 pm), guests can go wild with bottomless servings of Musang King, D24, and Red Prawn durians—arguably three of the most legendary varieties out there. And the price of this fruity splurge? S$268 per person. Worth it? You bet, especially if you're the kind who treats durian season like a national holiday. Booking Details (before it's too late) If you're already drooling, here's everything you need to know: 🗓 Dates: July 11–13 and 18–20 🕕 Time: 6:00 pm to 7:30 pm 📍 Location: The Bay Restaurant, Adventure Cove Waterpark, Resorts World Sentosa 💸 Price: S$268 per person 📲 Booking: Slots are limited, and these events usually sell out fast, so gather your durian squad and book ASAP! And it's not just durian… There's fresh fruit and cooling drinks too! This isn't your usual roadside stall scene. Think chill vibes, resort setting, and tropical fruit galore. Besides the durians (which, let's be honest, are the main event), you'll get to snack on an abundant spread of tropical fruits like rambutan and mangosteen, and may be more—all of them perfect palate cleansers between durian rounds. Photo: Freepik/jcomp To help you stay refreshed, they're serving up a cooling coconut water or the iconic 'Three Legs Cooling Water.' It's the classic go-to for balancing out the 'heatiness' of durian, and every local knows it's a must after a durian feast. Let's talk durians: What's on the table If you're not already convinced, here's a quick Durian 101 on what's being served: Depositphotos/awaygy (for illustration purposes only) Mao Shan Wang (aka Musang King) The rockstar of all durians. Bold, buttery, and packed with punch. If you like your durian bitter-sweet and ultra-creamy, this one's your soulmate. D24 Reliable, balanced, and smooth. Once the top dog before MSW took the throne, D24 is still a fan fave—less intense, but deeply satisfying. Red Prawn Soft, sweet, and a little flirtier than the others. It has a unique reddish tint and melts like custard in your mouth. Beginners tend to love this one. Basically, if you've ever argued over which durian is best, this buffet gives you a chance to settle the score. Or just eat them all and call it a win. Soak it in: Luxe vibes without the street heat Set inside the waterpark's Bay Restaurant, the buffet setting is equal parts breezy and bougie. No need to hunch over on plastic stools or swat away flies—this is durian eating in comfort. It's also perfect for family outings, date nights (for adventurous couples), or a fun treat-yourself weekend with your fruit-loving crew. Plus, you get to skip the durian stall gamble. No guesswork, no bad batches—just good, fresh fruit. Final Bite: Is this even worth it? If you're the kind who counts down to durian season or hoards Mao Shan Wang in your freezer, this buffet is calling your name. You're getting premium fruit, a chill tropical setting, refreshing drinks, and a flavour-packed evening—all rolled into one. So yeah! This is definitely not just another buffet. It's a full-on durian fantasy with a five-star twist. But wait! Why are people so crazy about durians anyway, you may ask Love it or loathe it, durian is one fruit that refuses to be ignored. Nicknamed the 'King of Fruits,' it's known for its powerful aroma, spiky exterior, and rich, custard-like flesh that delivers a complex flavour—sweet, bitter, and slightly savoury—all at once. Photo: Facebook/Uncle Tan Orchard Stingless Bee Farm For many Southeast Asians, durian isn't just food; it's an experience. From childhood memories of eating it by the roadside with family, to late-night durian hunts during peak season, this fruit has deep cultural roots. Part of the obsession comes from its seasonality. Durians aren't available all year round, and when they do appear, fans rush to get their fix before they're gone. It's that fleeting nature—like cherry blossom season in Japan—that adds to the hype. And with varieties like Mao Shan Wang or Musang King commanding premium prices, durian has become something of a luxury indulgence, sparking debates over which breed is best and where to find the 'creamiest' bite. The intensity of durian's smell and taste also creates a kind of cult appeal. First-timers are often overwhelmed, but those who get hooked are hooked for life. It's not unusual for die-hard fans to travel across the island or even across borders just for a trusted stall or farm. Whether you're Team Musang King or Team Red Prawn, one thing's for sure: once you fall in love with durian, there's no going back. Just don't do anything crazy like what a tourist from China did after she ate a durian in a local hotel unless you want to be slapped with an S$200 cleaning fee. The woman then took to social media to warn others so they don't make the same costly mistake. Read all about it here: Chinese tourist gets charged S$200 cleaning fee for bringing durian into hotel, warns others
Independent Singapore
15 hours ago
- Independent Singapore
"Don't bluff lah" - Skepticism arises as TikToker posts video of him catching 800g crab at Yishun Dam
Photo: CRABHUNTERSG TIKTOK SINGAPORE: A video showing a man digging up a large crab at Yishun Dam has gone viral online, racking up over 633,000 views on TikTok and drawing a flurry of reactions ranging from admiration to skepticism and criticism. The video, originally posted on March 29 by TikTok user @crabhuntersg — who identifies himself as 'Ah Toan' — was later reposted to Facebook by SG Daily, sparking renewed interest and heated discussion. In the clip, Ah Toan is seen spotting a sizable crab buried in the sand before digging it out and grabbing it by its pincers. He then tosses it onto the sand, picks it up again, this time by the back of its shell, and displays it to the camera. The crab, reportedly weighing about 800 grams, appeared unharmed. While some viewers were impressed by the dramatic catch, others questioned its authenticity. Comments flooded in, with many speculating the video had been staged. 'Don't bluff lah… you put the crab there,' one commenter wrote. Another added, 'I recognise this crab!! It was still at Sheng Siong Supermarket at Yishun yesterday in the morning.' Critics also took aim at the motivation behind posting such content. One Facebook user commented: 'These people have a bird's brain, wanting to post everything. If you want to catch the crab, just do it and keep quiet.' Despite the backlash, Ah Toan appears unfazed. His TikTok profile features a string of similar videos documenting his crab-hunting excursions across Singapore. The bio on his account simply reads: 'I like hunting crab.'
CNA
17 hours ago
- CNA
From kitchen to cocktails: Chef Tryson Quek on winning World Class Bartender of the Year Singapore 2025
Tryson Quek has been named Singapore's Bartender of the Year in the prestigious bartending competition World Class 2025. Held at Esplanade rooftop gastrobar Baia on Jun 16, the Singapore finals saw six of the country's top bartenders vying for the national title through two challenges that tested innovation, speed, and storytelling. Marco Maiorano from Koma at Marina Bay Sands and Samuel Pang from Night Hawk in Tanjong Pagar were first and second runners-up respectively. World Class was launched in 2009 by Diageo, a global leader in premium drinks with presence in over 180 countries, with the goal of elevating the art of cocktail making and hospitality. Along with the competition, there was a three-month World Class Cocktail Festival where competitors showcased their competition drinks at their respective bars. Besides the top three awards, Ooi Foo Giap from Last Word in Purvis Street was voted 'Bartender's Bartender' by the other competitors for his exemplary display of leadership and camaraderie while Sushisamba Singapore took home the 'World Class Cocktail Festival Experience of 2025' for their bold creativity and strong showing during the festival. More well-known as the chef half of Tanjong Pagar gastrobar Sidedoor, alongside his mixologist wife Bannie Kang, Quek worked his culinary skills to his advantage in a field of 42 competitors at the 16th edition of the World Class competition. He will now represent the nation in the grand finals in Toronto, Canada in September. This win is especially meaningful to Quek as his wife Bannie was the Singapore champion in 2019 and had gone on to win the global crown that year. Quek said jokingly: 'Living with that legacy is inspiring but also intimidating. We didn't have a bet, but there was a quiet understanding between us: Push your limits, but stay true to yourself. That helped keep things grounded. There was no competition between us – just support, and a little teasing now and then.' Quek started out as a chef and had never envisioned himself making drinks. 'It started with curiosity and slowly became an obsession, especially being around Bannie and the bartending community for years. I didn't know what to expect when I joined World Class Singapore 2025, I only wanted to challenge myself, blend my culinary roots with bartending and see how far I could go.' During the finals, participants had to imagine a futuristic cocktail that integrated technology, flavour, form and storytelling. They were also put under pressure in 'The Showdown' round, designed to simulate the fast pace in a real-life bar. Finalists had only five minutes to craft five classic cocktails each inspired by spirits such as Johnnie Walker Blue Label, The Singleton 15 Year Old and the Tanqueray Quek had thought that he might lose in the early rounds. 'I was the 'new guy' in a room full of bar veterans. But instead of shrinking, I embraced the challenge and leaned into what made me different – my chef's instincts, my storytelling, and my heart.' He has no elaborate strategy for the grand finals, saying: 'I want to represent Singapore with heart, honesty, and flavour. I want the world to see that bartending here is more than just technique. It's innovation under pressure, creativity in tight spaces, and hospitality that feels deeply personal. I'm bringing everything I've learned as a chef and a new bartender into this.'
