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CNA938 Rewind - Doing Financial Wellness, Well

CNA938 Rewind - Doing Financial Wellness, Well

CNA12-05-2025

CNA938 Rewind - Explore mental wellness and eye-catching art at Paragon Shopping Mall
In 'Made in SG', Melanie Oliveiro speaks with the key people involved in shopping mall Paragon's 'Spring Soiree' campaign. The campaign transforms the mall into a sanctuary of art, nature, and wellness – in support of mental health causes. Koh Pei Li, a renowned Singaporean artist fronting her brand PeiPer, talks about 'Blooming Windmill', a 4.5-metre-tall windmill flower installation symbolising various mental health messages. Mosscape's creative director, Shannon Eng, will describe 'A Botanical Escape' an 18-metre landscape featuring greenery and intricate floral arrangements. Paragon's centre manager, Chan Shuk Ling, will highlight other installations and workshops available to visitors, beyond those led by PeiPer and Mosscape.
33 mins
CNA938 Rewind - Bouncing to a healthier and better you
The age of mundane fitness plans are out, and jumping on trampolines are now in. What kinds of health benefits come with this jumping activity and why shouldn't adults shy away from it? Hui Wong jumps on the details with Pang Zan, a long-time casual coach with BOUNCE Singapore Pte Ltd - located at Cineleisure.
16 mins
CNA938 Rewind - An Omakase - but European-style
How would you like some petite-sized bites from one of the best pastry chefs in Singapore? Chef Makoto Arumi shares with Hui Wong how he turned his fine pastry online shop to now, AMI Patisserie - where he blends French and Japanese nuances into one gastronomical experience.
18 mins

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"Don't bluff lah" - Skepticism arises as TikToker posts video of him catching 800g crab at Yishun Dam
"Don't bluff lah" - Skepticism arises as TikToker posts video of him catching 800g crab at Yishun Dam

Independent Singapore

timean hour 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.'

From kitchen to cocktails: Chef Tryson Quek on winning World Class Bartender of the Year Singapore 2025
From kitchen to cocktails: Chef Tryson Quek on winning World Class Bartender of the Year Singapore 2025

CNA

time4 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.'

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