An app to 'talk' to a kebaya? Peranakan Museum partners with OpenAI to let you do just that
Museum visits can be semi-intimidating. You listen to a passionate docent tell you about an artefact's rich history. Then at the end of the tour, they ask: Any questions?
You have several. Why is a vase pink? Why does the man look so sad in the photograph? Why do these people have their portrait displayed in a museum? But of course, you don't ask. Because you don't want to come off stupid.
Instead, you ask how the artefact influenced a certain ethic group's identity in modern day. It makes you sound well-informed, you believe.
But a museum visit should encourage curiosity, not stem it.
And it's this belief that forms the basis of artificial intelligence (AI) organisation OpenAI's first museum partnership in Asia with Singapore's Peranakan Museum, announced at the OpenAI Forum during tech event ATxSummit on Thursday (May 29).
The pilot collaboration with Ask Mona – a French AI studio that uses an OpenAI large language model to enhance cultural experiences – will allow visitors to 'speak' with certain museum artefacts via AI-generated conversations on Ask Mona's web app, accessible on any mobile device. It will be available till Jul 6.
Selected artefacts include traditional Peranakan attire, a kamcheng jar (a type of porcelain storage jar that's often decorated) and several pictures depicting various aspects and key personalities of Peranakan culture.
For instance, with the kebaya, I posed Ask Mona a question one may hesitate to ask out loud: 'Why does a kebaya look so uncomfortable to wear?'
Its response, generated after a few seconds, read: 'The kebaya might seem uncomfortable due to its form-fitting design. This style became popular in the 1930s.
'The kebaya is often made with translucent European fabrics. These fabrics can appear delicate and restrictive. Historically, it was a loose-fitting garment, evolving over time. Its design reflects a blend of cultural influences, making it unique.
'The kebaya is paired with a sarong or kain panjang, adding to its elegance.'
TWO-WAY CONVERSATIONS
This AI technology, to be clear, isn't the same as having a digital screen display information about an exhibit or listening to an audio narration about an artefact's history.
Such methods remain helpful in engaging museum goers. But they can 'feel like a one-way conversation', said Lum Jia Yi, assistant director of audience, communications and digital at the Peranakan Museum.
'With Ask Mona, audiences get to ask their questions. And we get to find out their train of thought (that) helps us shape what audiences are trying to find out about the collections, and (understand) how we can present our materials better.'
Ultimately, the museum aims to make its collections and culture 'more accessible to the general audience', not least since the Peranakan culture is a 'living, breathing culture that's constantly evolving', Lum added.
And since audiences are constantly on their phone, the AI technology simply allows them to interact with the museum 'in a way that they are comfortable with'.
While ATxSummit attendees got to see the initiative up close alongside the artefacts, which were brought to the summit, the experience isn't currently available at the Peranakan Museum itself.
Non-attendees can access the experience by joining the OpenAI Forum community at forum.openai.com, where they will receive a link to the Ask Mona web app. They can then "speak" with the various Peranakan Museum artefacts listed in the app - from anywhere in the world.
On one hand, such experiences make museums more accessible, allowing anyone the opportunity to learn about other cultures at their own pace - and without the fear of judgement. Understandably, this may then beg the question: Will AI eventually replace the need for human docents?
In short, no, said CEO and co-founder of Ask Mona, Marion Carre.
Not only does she believe we need to move beyond the classic opposition of human versus AI, she has also observed that most people use such AI technology to start conversations with friends and family about their museum experience.
Some museums have even told Carre that people used to look at artwork for three to five seconds on average – but with the likes of Ask Mona, they now spend three to five minutes interacting with an artwork.
'We're really about using AI to improve the museum experience globally,' she told CNA Lifestyle.
Her team also ensures that all data fed into OpenAI's large language model used by Ask Mona strictly comes from the museum, which means anticipating the questions visitors may actually have at each exhibit.
USING AI FOR CULTURE AND HERITAGE
Crucially, the partnership reveals the possibilities of using AI beyond the typical spaces of the classroom and the workplace.
What's not often explored is the impact that AI can have to 'bring people closer to culture and heritage', said Sandy Kunvatanagarn, head of Asia-Pacific policy at OpenAI.
'Inspired by that and the fact that this year is SG60, we thought it'd be a perfect opportunity to really see how we can use AI technology and the Peranakan Museum's focus on accessibility and community – and combine that with the work that Ask Mona has been doing around the world – to bring everybody together to have a conversation about the richness of Peranakan culture.
'Not just in Singapore, but through the web app (which gives people) the ability to access it all around the world.'
OpenAI believes AI has the power to change many aspects of life, Kunvatanagarn added, 'but one thing that is consistent, and that should be for everybody, is culture and understanding their own heritage'.
'If AI can play a part in language preservation or cultural accessibility, or whatever it is that people want to learn about who they are, we think there's a place for AI to be in that. And it's done by working with partners who are experts in this space, and us providing the tools to make it happen.'
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Independent Singapore
5 hours 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
CNA
5 hours ago
- CNA
On The Red Dot: Finding Lost Recipes - Hong Ling's Mum's Thai Laksa
Actress Hong Ling lost her mother just months ago — along with the unique Thai Laksa her mum used to make. Can chef Jonathan recreate a dish made only from memory? And will it taste like home again?
CNA
8 hours ago
- CNA
Japan Hour - Gaia Series 92: Challenge with the power of rice!
Japanese seasoning shio-koji spices up Milan while Japanese rice snacks face stiff competition in India in this week's episode.
