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Wednesday, November 27, 2024
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A Helping Hand

Voluntary work can be beneficial in many ways. It can be a rewarding experience for yourself as well as helping out somewhere that could really do with that extra pair of hands. At the Melbourne Specialist International School (MSIS), there are always opportunities for people to volunteer to assist a very special group of kids.

MSIS is a special needs school located in Loewen Road for children aged 3-21 years of age. It was opened in 2014 by Jayne Nadarajoo, Founding Director, because she felt there was a lack of availability in Singapore of schools that embraced the concept of Special Needs integration.

MSIS provides an excellent and tailored education system for their students, considering academic and vocational styles of teaching to meet the needs for each individual while combining therapy and well-being. Their education programme also helps to prepare students for life after school and giving them skills to enable them to be independent.

Recently the older pupils, aged 12-19 years of age, have started to have a regular fortnightly walk on Thursday mornings. The first trips just involved walking close by within Loewen Gardens and Dempsey Hill to enjoy the neighbourhood. When the children’s confidence had grown, the walks were extended slightly each time adding bus trips to Tanglin Mall, the Enabling Village, which is a community space combining retail, lifestyle and training for those with Special Needs, near Redhill and the Cinema on Orchard Road.

These trips have not just offered a great learning experience, but have been a great challenge for the students increasing their confidence and independence.

MSIS also partners with The Pantry Social Enterprise Café close by in Loewen Gardens . The Pantry helps to provide vocational training for the students of MSIS and helps to train and place individuals with special needs within Singapore into the work force.

Taking a group of special needs children out on an excursion can even be a challenge for teachers and their teaching assistants. MSIS are always happy to welcome volunteers. By giving an extra pair of hands and being a friendly face can be a huge help. It is not just excursions outside of school that would require help. Assisting with swimming lessons, helping children learn basic hospitality and catering skills at The Pantry, helping with an art and craft activity, even reading to the children would all be of benefit and the possibilities are endless. To take the words of Mother Teresa ‘We shall never know all the good that a simple smile can do’

If you would like to offer Melbourne Specialist International School some of your time then please email admissions@msis.edu.sg

Melbourne Specialist International School
75C Loewen Road
Singapore
248853
+65 6634 8891
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The Pantry Social Enterprise Café
75E Loewen Road
Singapore
248844
+65 6474 0441
Visit the website
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10 Minutes With: Marilyn White

New Zealand actress Marilyn White reveals her process in finding her opposite as Celia in the upcoming show, Calendar Girls.

 How did you first get involved with the Stage Club?
After my first year in Singapore, I needed something that fed my soul and passion for the arts. I saw an audition with the Stage Club and decided I’d go for it. That was two years ago. I landed a role in the production which just so happened to be directed by [director] Susie Penrice-Tyrie whom I now have the privilege of working with again in Calendar Girls.

How long have you been acting for?
When I was a little girl, about five or so, my older sister would make my younger sister and I perform in little productions for our family; I loved performing ever since. My multi-cultural background saw me live in several countries, so the one place I can consistently call home is the stage.

What is the show all about?
Calendar Girls is about a group of women – all very unique and individual, but also similar for their adoration of each other – who are a part of a very conservative women’s organisation. Sadly, cancer steals the life from a beautiful man, the husband of Annie, whom the women decide to commemorate – and also raise funds for cancer – by creating a calendar of the women posing nude while doing everyday things such as sewing or baking. In a conservative English town, you can only imagine how that pans out for them.

Have you all been given the task of putting on Yorkshire accents?
Thankfully, we have not been handed the heavy task of speaking in a Yorkshire accent. Although on saying that, there are quite a few cast members from the UK, so they nearly have it. Sometimes my American accent sounds Irish but I don’t think that counts.


Cast members of Calendar Girls.

Have you ever been involved in a fundraising project as daring as this?
Actually, in a way I have. I participated in two Body Arts competitions in New Zealand which raised funds and awareness for the arts and artists who entered the competition. It was the most nerve-racking thing to parade on stage in front of hundreds of people adorned only in paint and the incredible vision of the artists; but after I did it, a sense of lightness and freedom surged through me. I would do it again – just as I’m sure the real Calendar Girls would create their calendar again.

What do you hope audiences will take away after seeing the show?
Empathy. Each character in the play struggles with something real which anyone in the audience watching can either relate to or understand. Even if it was one audience member who walked away feeling more empathy towards others and their struggles in life, I will be a happy and fulfilled person.

Calendar Girls is playing at the SOTA Studio Theatre from 8-12 March.

The Kitchen at Bacchanalia

Australian-born Luke Armstrong, the new head chef of the Michelin star-winning restaurant, had been in town for just six weeks – literally starting a day after arriving in Singapore – when the press were invited to try the new menu. The new menu comprised of all new dishes – I hadn’t tried the food when previous head chef Ivan Brehm was at the helm, so I have no measure for comparison.

Previously at London, the 29-year-old chef aims to make the restaurant feel more like one would expect of a metropolitan city, with an experience that would have you ready for drinks afterward instead of a food coma back home.
The kitchen is right at the entrance, making your natural instincts churn and giving you the reaction to hightail it out – like you’re walking through the back of the restaurant.

Soldier on and you’ll be shown to the seats further back. With brick walls painted white and patterned fabric framed and hung on the walls, there’s more of a focus on the kitchens at the front and dessert space in the back room than there is décor to catch your attention. Chef Armstrong’s a fan of bold flavours, as well as sourcing as many fresh ingredients – and as local, depending on availability. There’s a 5- or 8-course menu, most with new dishes – with some of the remaining dishes from the old menu to be phased out over time. An 8-course menu will set you back $188++, with a wine pairing adding $125++ on top.

Tasting five dishes from the 8-course menu, the first is a plate of incredibly soft hand-dived scallops, sourced from the Netherlands. Sitting in half a clam shell with a slight sour soy dressing, there are five slices of scallops with strips of black truffle sitting idly on top with its subtle flavour.

The zest of lime in prominent with the Hamachi tartare, with the jalapeño crème a soft, sweet pinch.

Originally listed as monkfish, the change to mackerel was a result of the chef wanting the better fish. Sitting with a Brittany mussel, the slice of mackerel with seared skin was slightly salty, with the mizuna emulsion poured on top giving a little balance.

The diced bone marrow and thyme jus on top of the seared grass-fed tenderloin is a bit thicker, along with a portion of Moroccan-spiced aubergine – a dense side bursting with flavour.

With chocolate mousse, chocolate wafer, chocolate sponge cake and homemade mint ice-cream, the dessert was a surprisingly light end to the meal.

The price for the full experience is out of my reach, but having not tried all eight dishes at once, HongKong Street’s Michelin home could soon shine even brighter.

The Kitchen at Bacchanalia
39 HongKong St, 059678
9179 4552
bacchanalia.asia

The Power of Sports in Developing Children

Sports is an important part of a child’s educational journey and development as it fosters transferable characteristics that are applicable to everyday life as well as building character along the way.

In their quest to master sporting skills, children will also develop desirable traits exhibited by being a team player – respect, discipline, commitment, collaborating and communicating with others.

Sports educators are critical in creating environments for sporting excellence. We spoke to Danny Tauroa, a Secondary Years PE Educator and the Activities Coordinator at GEMS World Academy (Singapore) (GWA) who brings to his school a love of coaching and a winning teaching philosophy.

Danny has a hectic schedule teaching secondary years PE classes and coaching the rugby teams. He is also a pivotal member in developing the GWA (Singapore) sports program where rugby, swimming, football, basketball and touch rugby are key areas of focus.

A Love for Coaching

Danny had always coached the younger teams when he played rugby. Once he finished playing for Bay of Plenty representative teams, it was a natural progression to become a coach.

He started coaching kids aged 11 to 13 and had much success. When he moved to Singapore in 2005, he coached alongside his teaching commitments. Firstly, the Bedok King, (a local club side) who won the national championships three years in a row and subsequently the Singapore men’s and women’s rugby teams for four years each.

Working with the National squads gave him insight into sport at a more elite level – the details needed to prepare teams at this level were magnified and the difference between success or failure could come down to the smallest of margins. This winning mindset Danny brought to his teaching.

A Passion for Sports

Sport provides opportunities for children to develop their personalities through hard work. Identifying things that have worked and not worked and then making changes that will reflect in better performances. How well children can deal with success and failure in sport is a big indicator of how they are able to deal with the ups and downs in life. It is the role of educators like Danny to foster this ethos of determination while encouraging reflection and self-improvement and lending a helping hand when needed.

The GWA (Singapore) Sports Programme

The special sports focus at GWA (Singapore) is geared to develop a sporting culture which is not so much about winning or losing, (although winning is still important), but building the character of the students.

The sporting aims of the school is to have as many teams as possible and available for all students in the five core sports. Having teams from GWA (Singapore) involved in competitive games against other international schools breeds an interest in competitive sports within the school and is a major factor towards generating school spirit. Once GWA (Singapore) is consistently fielding a number of teams across a number of disciplines, it will be time, according to Danny, to start looking at ways to include new sports, to be more competitive and to develop that winning mindset.

 

Visit GEMS World Academy for more information on their sporting programmes.

10 Minutes With Ed Quirk

The Australian Co-Captain of Super Rugby’s Sunwolves and former player of Queensland Reds talks about the upcoming season.

Last time you were here in Singapore you got to climb up to the top of the National Stadium.
Yeah, I was the first person to climb up there that wasn’t part of the construction staff or staff legally allowed to go up there, which was a bit of a buzz. It was great being in Singapore.
Everything from waveriding to tasting Singapore food and looking around…it was a pretty hectic schedule, but I think it was a good crash course on what Singapore’s all about. Hopefully next time I might get to kick my feet up a little bit.

The sunwolves are based in Japan. Have you travelled a lot before joining the team?
Yeah, I played professional rugby in Brisbane where I grew up, and we obviously travelled a lot. I’ve seen a lot of the world through rugby, and been very privileged and lucky to see so much – from the likes of Dubai, Las Vegas, Argentina to name a few. Obviously we travel a lot to South Africa, New Zealand, Australia and we’re ducking up to Argentina, and we call Singapore home as well for our Super Rugby journey for this year.

After a year with the Sunwolves you’re now co-captain. What’s it like to take on that role?
It’s pretty surreal. I was a bit nervous because I get a yellow card every now and then. [Laughs] That’s not due to me, that’s just other blokes that lead me on to that kind of stuff.
All jokes aside, I was really privileged to say ‘yes’. I feel that they gave me a couple of days to think about it, because it’s a big task, and you never want to be taken away from your rugby. I’m still young, and there’s a lot more experienced and eligible guys to become candidates for captain.
I want the players on my side, but I’m not going to change the person that I am – and not how I play my game and go about my business on and off the field. I think I always use this terminology, but it’s really good to grow as a bloke on and off the field, as well as a player.
I think captaincy matures you a bit, and I’ve always looked up to captains themselves to lead, but we’ve got a good 50 guys and staff that are all going to be working in one squad to get the results.

Do you have any favourite foods or places in Japan that you’ve fallen in love with?
The Italian food [Laughs]. Just everything. The way of life here…coming from Australia, it’s a different kettle of fish over there. I’ve grown up there my whole life, but to come here and just to see how respectful everyone is, and how the general public are willing to help at the drop of a hat.
I don’t really know, there’s just so much I haven’t seen as people who were born and grew up here, but I’m hoping to spend a lot more time here and learn a lot more about Japan.
I’ve been told not to look at eye-level, but to look up. You always look on ground level for restaurants and shops, but it’s what’s above you on the tenth level where all the good stuff is.

The Sunwolves will be playing at the Singapore National Stadium against the Kings on 4 March, the Stormers on 25 March, and the Sharks on 20 May.

A Great First Lap

The ANZA Running group – the association’s newest sports group – sums up its first year, Adam Jordan says.

Now that 2016 has drawn to a close and an exciting new year is upon us, we at ANZA Running have taken the opportunity afforded by the festive season to pause and reflect on the last 12 months. 2016 was many things: challenging, exciting, sad and happy – a year of ups and downs. We couldn’t have predicted that when ANZA Running was founded in 2015 Singapore was just coming into the start of a particularly bad haze season. Because of this, our first few months of Botanic Gardens runs were marred by cancellations and escalating PSI levels. At the end of 2015 we were still small and finding our feet. For us, 2016 was the year when ANZA Running blossomed into adulthood.

Over the course of the year we enjoyed – and occasionally struggled through – many regular Monday night runs following our regular route through the Botanic Gardens. Night runs mean plenty of mozzies – plenty of mozzie repellent too – and lots of spare change spent on water, juice, beer, scones, ready-meal lasagne and other delectable treats served to some very sweaty runners by some very patient staff at Gastronomia.

2016 also saw the start of a regular meet-up with the ANZA Cycling Triathlon group for training sessions at the running track on Evans Road. These were sometimes gruelling, but really helped us vary our running routines and get in shape for some longer weekend. Sometimes punctuated by a cheery ‘good morning!’ from fellow runners, runs were always followed by a big breakfast to replenish lost calories and undo all our good work.

The longer weekend runs were used as preparation for some organised competitive runs over the course of the year. ANZA Running participated in a range of 10km and half-marathon events across the island, including events at the Rail Corridor, Singapore Zoo, Jurong Lake, Coney Island, Punggol Waterway and around Marina Bay. The highlight of the ANZA Running 2016 calendar for many of our members was the ASICS City Relay at the Sports Hub, which pitted three teams of four ANZA Runners running a combined marathon distance in direct competition with each other – resulting in a very close run contest. All the teams finished only a few minutes apart.


The ANZA Running Group together at the ASICS City Relay. Photos courtesy Adam Jordan and Megan Jane Evans.

2016 was also the year when we got our snazzy new running kit, provided by the ANZA Sports uniform supplier Slamstyle – if any one thing has established ANZA Running as a properly organised outfit over the last twelve months it was this. The added benefit of our new kit is that we are more easily recognisable for newcomers at the Botanic Gardens on Monday nights.

For our last Monday night meetup of 2016, we ditched the trainers and instead wrapped up the year in relaxed style at the inaugural ANZA Running Christmas Dinner at Boomarang Robertson Quay. This was a great way to wind down over some pub grub before everyone headed off to their respective Christmas destinations.

Now that 2017 has arrived in all its glory, we are looking forward to many other exciting activities, both planned and unplanned. Get in touch with us to find out more, or just show up at the Botanic Gardens – main gate at the MRT – at 7.20pm on Monday nights to join us. As well as our regular Monday nights, we are planning a wider range of organised runs in 2017, as well as a Beer Mile. We are excited to discover what the year has in store.

The ANZA Running Group meets Monday evenings at 7.30pm in the Singapore Botanical Gardens. Grab your shoes and join in! Email for more information.

Hairstyles for the Singaporean life

 

Anyone who has spent more than three months in Singapore will tell you one of the great changes you will experience is the change to your hair. Some people cope with the humidity. Some don’t. Nearly everyone though will struggle to find their preferred hairdresser. Expat Hair saw the opportunity to service the needs of expatriates struggling with their hair in the humid climate of their new home and have established themselves as a tour de force for coiffured.

Here are their tips and tricks for hairstyles for the everyday application through to traffic-stopping up-styles for an extravagant occasion.

Go ultra-modern and short with a granny grey for a sophisticated, elegant and uber funky hair style for day to day living.

Keep on top of the colour trends (and the grey hairs) with a professional colourist familiar with Caucasian hair types. This model’s hair colour was created by using a highlighting technique then toning it to get that stunning icy blonde that so many women crave!

Up-styles are perfect for black tie balls as they are elegant and classic and keep you cool for the dash from the car to the ballroom.

And for the more youthful client, braids can be just the thing for a simply stunning hair style. This model has had the very popular Balayage technique for natural highlights made all the more glamorous with braids to create a feminine but funky look!

 

To get the best out of your hair in Singapore, contact Expat Hair to discuss your options.

Nippers in Singers

The latest ANZA group aims to get kids ready for fun in the sun while learning beach and surf awareness.

Continuing with the Australian tradition of good seaside fun and safety on the beach, Singapore now has its own Nippers programme. The parent-led volunteer group aims to teach children from 4-13 years of age about beach and surf awareness through fun activities and connecting with the great outdoors.

‘For me, the motivation to start Singapore Nippers was, and remains, to create a community,’ Skye Wellington, founder of ANZA Singapore Nippers says. ‘Through starting Singapore Nippers I’ve met some wonderful people that I might not otherwise have crossed paths with, and I’ve been overwhelmed by the support of our passionate volunteers.’

Running early every Sunday morning at Tanjong Beach along Sentosa, classes begin with a quick clean-up of the beach – encouraging kids to take care of the natural environment, and to also keep participants safe from stepping on anything sharp.

After a warm-up, the volunteer coaches then take the kids through a series of Nippers events designed to build strength and speed, promote strategy skills, develop teamwork and perseverance, and ultimately prepare them for lifesaving. ‘There’s theory built in too but we do it all in a fun way, particularly for the younger kids,’ Skye says. ‘Every age group loves using the boards and honing their paddling skills.’

To finish, there’s an all-ages relay and awards ceremony, where they rotate medals every week for the person in each age group who has demonstrated great commitment. ‘We’re not bothered about winning; it’s more about encouraging confidence and participation,’ Skye says.

Skye first became intrigued about starting a Nippers group after watching an episode of AusBizAsia where they profiled Hong Kong Nippers. Usually having surf is a critical part in why a Nippers club would exist, but if Hong Kong could run a Nippers group, why not Singapore? ‘At the time I’d been feeling a little homesick and missing a sense of community,’ Skye says. ‘Anyone that’s been a member of a surf club can tell you that they have great spirit, and connect people to a special coastal culture. Since then it has been a labour of love, gathering together people and information so that a group of us could finally get on the beach.’

Skye’s two oldest children – 6-year-old Matilda and 4-year-old Flynn – are Nippers, and her husband Alex is a coach and coordinator. A beachside kid, Skye saw the beach like ‘an enormous backyard’ – where it was normal for all the kids to wander down and play on their own. ‘My parents gave me that freedom but they wanted to know I was safe,’ Skye says. ‘I became a member of Coolum Beach Surf Life Saving Club, and Nippers every Sunday was like a religion. My mum helped organise sausage sizzles and my dad coached the march past team.’


Lesson in progress.

Skye reached out to Surf Life Saving Australia to gain support, but due to bureaucracy the association couldn’t get involved. Surf Life Saving Singapore’s programme are limited to training lifeguards for pools, and not necessarily the activities that Nippers would do. Both associations however gave their blessings for the Nippers to be formed. ‘Through lots of research, consultation with clubs and my own recollection of being a Nipper, we’ve created a programme that our growing group of kids seem to enjoy,’ Skye says.

Since the first session back in April 2016 – with just a handful of people – the group has grown. ‘I’ve had to sacrifice our garden hose so that we have markers for our Flags event and batons for relays,’ Skye recalls. Nippers isn’t necessarily only for the sporty type. ‘I’m not known for being particularly sporty, but Nippers is more than a sport,’ Skye begins. ‘It creates a sense of belonging, and I think people feel happier when they feel part of something.’

For any interested kids wanting to join in, a basic swimming ability is necessary. Nippers helps build upon a child’s strength and ability on the sand and in open water, but it is not designed to teach people how to swim. There is an assessment criteria for each age group which involves being able to swim certain distances, floating on your back and treading water for a certain period of time. ‘Other than that, it’s all about good humour, good friends, good sportsmanship,’ Skye says.

Kids will get to learn a whole bunch of useful skills for the seas. Learning how to deal with a jellyfish sting; learning how to read surf conditions; learning how to be gracious whether you win or lose; learning how to pick yourself up again when you get sand kicked in your face. ‘I’m not saying that Nippers is like becoming a Jedi, but there are a lot of lessons to be gained from an activity that demands that you respect the elements, your competitors and yourself,’ Skye says. ‘The endgame is that you graduate to being capable of saving lives through rescue and resuscitation, but I would say the most important thing is to have fun.’

Like a lot of ANZA’s groups, all the coaches are volunteers who give up their Sunday morning sleep-ins to ‘run around with a bunch of kids on the beach’. ‘A few even allow themselves to get buried in sand up to their necks, be decorated with seaweed and act as a giant floaty,’ Skye says. ‘Some coaches have Bronze Medallions and life-saving certificates, were lifeguards themselves and ran patrols, have been swimming teachers, or are just ocean-loving.’

For anyone considering getting involved, Nippers has always relied on parent participation. Having more coaches means taking on more members. To become a coach, some surf lifesaving experience is an advantage, but not an absolute requirement – and the group offers training in how to run and teach Nippers events. If people want to offer their time in other ways – for example, supporting admin, events, fundraising and marketing functions – Nippers welcomes that. Planning trips away – to find some real surf – developing the programme, liaising with other clubs, or even issuing uniforms and bringing along fruit for the end of the session are all valuable contributions.

ANZA Singapore Nippers starts this month, with two seasons of 15 weeks each. Typically, Nippers starts at 5 years of age, but at the moment they offer the following age groups: 4-5, 6-7, 8-9, 10-12. ‘Once we have the capacity to grow further we will create separate groups for each age and may expand up to 14 years of age,’ Skye says.

Click here to find out more about the ANZA Singapore Nippers.

Chill, Chat, Connect with Phil Biggin

Our first guest speaker for our upcoming networking event tells us what to expect.

It is never too late to meet new people and learn new skills to help you in your career. ANZA recently asked Phil Biggin – Head of Sale Enablement of BT Global Services for Asia, Middle East, Africa and Turkey as well as keynote speaker for the Chill, Chat, Connect series – some of the changes he has seen in his 16-year career in Asia, the future and its challenges as he sees them, and some of the secrets to his success. Here is what he had to say:

How long have you been working in Asia and what is the largest change you have seen in the working environment in that time?
We moved here coming up to three years ago, but I first worked in Asia in 2000 – although moving here is significantly different, as you would imagine. The working environment impresses me in many ways, but the leading one is the diversity, how many cultures and beliefs can come together and share ideas, but above all ‘share values’ – I see this every day and it still gives me a real ‘buzz’.

What advice would you give your 30-year-old self?
Have ‘no fear’, get out there and make a difference in everything you do – stick with your ideas and see them through – believe in people, as you need people to believe in you. Finally, keep up the gym work!

Which presentation tool do you think is invaluable?
Yourself, you’re the best tool you have – use it more, believe in it and above all – never give up and have fun.

What do you think will have the greatest impact on doing business in Asia in the future?
What a great question, the growth of the ‘fourth industrial revolution’ – the digital transformation journey we are all on will make a huge impact. I do feel we need to look at AI and how this will impact how we all do business, worldwide, by 2020. Finally, how the world needs to stop sometimes and support the people who need it the most, we are all running at a great speed – but sometimes to get off the treadmill and help the rest of the world who are less fortunate, this in turn will have a huge impact how we all live, play and do business in the future.

What should those attending Chill, Chat, Connect expect to hear and learn from your presentation?
How they can utilise their biggest asset they have, themselves – how to be cognisant of the skills we all have and how to address the ones we want to improve upon – not just in business, but in life! How to then take this back to their respective teams and family and get everyone involved – above all, take a chance and have fun!

ANZA will be launching in 2017 a new series – Chill, Chat, Connect – for those looking to expand their professional networks in Singapore and hone their skills. Attendees to Chill, Chat, Connect will have access to some of the best minds in the Singaporean business and professional community in a relaxed, convivial atmosphere. The first in the three part series is on Wednesday 23 March, and by attending you can ask Phil any questions whilst checking out some the newest places around town, meeting likeminded people and unlocking networking opportunities. Register now.

Secret Sips and Sustenance

It’s fun to be in on some secrets around town. Here’s a handful of places to discover.

The Library

47 Keong Saik Road, 089151
6221 8338
facebook.com/thestudy49

‘Password?’ seems like the opposite of what you’d want to ask potential customers coming to your bar. This tiny room along Keong Saik Street can be confusing when first walking in, but if you check the Facebook page of sister restaurant The Study, you’ll have the password needed to get in – it changes every Monday. The bouncer will let you through a mirrored door and into this secret cocktail bar. With drinks served in miniature bathtubs and intricate glass, why wouldn’t you want to go?

Operation Dagger

7 Ann Siang Hill, #B1-01, 069791
6438 4057
operationdagger.com

Find the symbol above a glass door in this alley near Club Street with two rectangles – one with a jagged bottom. This symbol is part of the ‘Hobo Code’ created in the US in the early 1900’s to tell fellow vagabonds what to expect in the neighbourhood – this particular symbol means ‘Cowards! Will give to get rid of you’. Of course, the drinks at this speakeasy don’t come free, but owner Luke Whearty has rightfully earned the accolades this bar has. You’ll begin to feel at home among the concrete walls, shelves of unlabelled brown bottles and a roof covered in lightbulbs.

Bincho at Hua Bee

78 Moh Guan Terrace #01-19, 162078
6438 4567
bincho.com.sg

Who would challenge local coffee shop Hua Bee to be anything more than a place that makes mee pok and kaya toast? Head around the back alley of this Tiong Bahru establishment and you’ll find the entrance to Japanese yakitori restaurant Bincho. Locals know it exists, but it’s surprisingly still a fairly hidden place to check out. The menu switches around depending on what’s available, but there’ll always be tori (chicken) available if sashimi worries you.

Mindanao Gum Heritage Tree

Katong Park, 59 Fort Road, 439105
nparks.gov.sg

Not so much hidden as it is an unknown fact, but there’s a eucalyptus tree in Singapore. There’s more than 700 species of the iconic tree in Australia, but there a small number that have island-hopped. The ‘eucalyptus deglupta’ is in Katong Park – one of the oldest parks in Singapore, built back in the 1930s – and though it’s part of the eucalyptus family, this tree is native to Papua New Guinea. What makes the tree striking is its rainbow-like bark – the reason for it being the bark peels off at different stages, almost like seeing different layers of an onion. If you’re lucky, the bark of the tree will look like a melted Rainbow Paddle Pop ice-cream.

Riders Café

51 Fairways Drive, 286965
6466 9819
riderscafe.sg

It’ll be hard to stumble across this place. By the Bukit Timah Saddle Club is a popular brunch spot where guests can sit in a restaurant built in a Black and White and watch horses being tended to at the nearby barn. Surrounded by greenery and calm is certainly a peaceful way to begin the day – especially with a big plate of food to keep you company.