08/05/2024

Unesco World Heritage Sites

15 Best Unesco World Heritage Sites
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07/05/2024

Practical tips to cool your house if you don't have AC

Things you can do to avoid the heat (if you don't want to turn the AC on)

When temperatures are starting to rise, the go-to reaction is to turn the AC on and not leave the house. However, the cost of running the airconditioner can turn a summer into an absolute nightmare.

How to keep your house cool? And what if you don't even have AC, to begin with? To those who are melting in the heat, here are 23 ways to cool down your house without turning the AC on:
  • Summer clothes for your home
  • Spray the curtains a bit
  • Customized blinds
  • Stay cool in bed
  • Cotton bed sheets
  • Let the early morning breeze flow through the house
  • Open your windows at night
  • Switch off lights and electrical appliances
  • Using a fan
  • Ice and coarse salt
  • Installing fans on the ceiling
  • Mild showers
  • Put your feet in water
  • Drink a lot of water
  • Light clothes
  • Mopping the house in the morning
  • Turn on your extractor hood
  • Avoid using the oven
  • Water your plants
  • Draught excluders
  • Keeping the AC at 78°
  • Sleep with your feet uncovered
  • Simple and fresh meals
  • Keep the house cool but your mind cooler
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06/05/2024

Lau Pa Sat 130th anniversary

Lau Pa Sat Celebrates 130 Years of Heritage offering Free Augmented Reality Heritage Trail along with Local Artist Collaborations

Lau Pa Sat, one of Singapore’s most beloved landmarks, marks its 130th anniversary in grand style with a series of captivating collaborations with renowned local artists. Today, the iconic hawker centre unveiled a stunning 10-metre-long heritage mural by visual artist Yip Yew Chong, alongside a collection of merchandise featuring enchanting watercolor illustrations by local illustrator Ah Guo.

As Lau Pa Sat commemorates its rich history and evolution over the past 130 years, these collaborations pay homage to its status as a cherished monument in Singapore. The works of art vividly depict Lau Pa Sat’s journey through time, capturing its transformation from the first Telok Ayer Market in 1824 to the bustling culinary destination it is today.

The unveiling of these artistic endeavors coincides with World Art Day, underscoring the vital role that local artists play in preserving Singapore’s heritage and culture. Managed by Kopitiam, a social enterprise under FairPrice Group, Lau Pa Sat has long been a beacon for both locals and tourists, offering a tantalizing array of local culinary delights and unique experiences.


Iconic Heritage Lau Pa Sat Welcomes Visitors Back with Over 80 Food Stalls

Lau Pa Sat (or “old market” in the Hokkien dialect), this beautifully restored cast iron heritage site was Singapore’s first wet market that dates back over 150 years ago to the time of Sir Stamford Raffles, the founder of Singapore.

It was subsequently converted into a famous gourmet paradise and has been gazetted as a national monument since 1973.

Today Lau Pa Sat Festival Market is one of Kopitiam’s most well-known outlet offering Singaporeans and even tourists the best of authentic local and international cuisines.


Lau Pa Sat celebrates 130th anniversary
The stunning 10-metre-long mural on one of the walls of Lau Pa Sat. PHOTO: AsiaOne/Melissa Teo 

With its iconic clock tower and Victorian-era cast-iron structure, Lau Pa Sat is undoubtedly one of the grandest and most iconic hawker centres in Singapore.  And this year, the national monument turns 130 years old. 

To celebrate this momentous occasion, local artists Yip Yew Chong and Lee Kow Fong, also known as Ah Guo, agreed to create art pieces done up in their own unique styles. Yew Chong did what he does best, painting a stunning 10-metre-long, three-metre-high heritage mural of Lau Pa Sat's evolution over the years. 

This may also be one of the last murals we see from Yew Chong. In a media event on April 15 for Lau Pa Sat's anniversary, Yew Chong admitted that he had contemplated not taking up the project.


Lau Pa Sat Celebrates 130 Years Of Heritage

Lau Pa Sat has unveiled a fresh 130th-anniversary logo, celebrating its deep roots in Singapore’s bustling hawker culture. The design beautifully merges elements of hawker traditions with the iconic architecture of the market, featuring Victorian cast iron columns, intricate leaf motifs, and its distinctive octagonal layout. You can spot the anniversary logo throughout Lau Pa Sat, adorning staff uniforms and special anniversary merchandise!

Lau Pa Sat is dedicated to offering its customers unique experiences that blend local culture, art, and music with hawker center dining. Beyond its culinary delights, Lau Pa Sat serves as a platform for promoting local businesses and supporting the arts community by showcasing their works. Food Folks, located within Lau Pa Sat, features up to 100 local brands, including favourites like Fossa Chocolate. Collaborations with local artists and musicians highlight Lau Pa Sat’s commitment to cultural enrichment and community engagement.

“We believe in the transformative power of art to tell stories and evoke memories. Through collaborations with Yip Yew Chong and Ah Guo, we aim to depict Lau Pa Sat’s rich history and vibrant spirit over the years. We hope this will inspire the community to gather, converse, and celebrate our heritage, food culture, and shared experiences within this space,” shared Pauline Png, Director of Customer Innovation and Marketing at Food Services. Lau Pa Sat revealed exciting collaborations with esteemed Singaporean artists. A stunning 10-meter heritage mural by visual artist Yip Yew Chong.


Lau Pa Sat

Lau Pa Sat (or “old market” in the Hokkien dialect), this beautifully restored cast iron heritage site was Singapore’s first wet market that dates back over 150 years ago to the time of Sir Stamford Raffles, the founder of Singapore.

It was subsequently converted into a famous gourmet paradise and has been gazetted as a national monument since 1973.

Today Lau Pa Sat Festival Market is one of Kopitiam’s most well-known outlet offering Singaporeans and even tourists the best of authentic local and international cuisines.


Lau Pa Sat

Lau Pa Sat (Chinese: 老 巴 刹; pinyin: Lǎo Bāshā; lit. 'Old Market'), also known as Telok Ayer Market (Malay: Pasar Telok Ayer; Chinese: 直 落 亚 逸 巴 刹), is a historic building located within the Downtown Core in the Central Area of Singapore. It was first built in 1824 as a fish market on the waterfront serving the people of early colonial Singapore and rebuilt in 1838. It was then relocated and rebuilt at the present location in 1894. It is currently a food court with stalls selling a variety of local cuisine.

The market remains one of the oldest Victorian structures in South-East Asia and one of the first structures built in pre-fabricated cast iron in Asia. It is also the only remaining market left that served the residents in the central district of early Singapore. Telok Ayer Market (Malay: Pasar Telok Ayer; Chinese: 直 落 亚 逸 巴 刹) is named after Telok Ayer Bay. In the early nineteenth century, the market was a simple wooden building located on piles just over the waters of Telok Ayer Bay before land reclamation work filled in the bay. The Malay name Telok Ayer means "bay water", and the then coastal road Telok Ayer Street was located alongside the bay before land reclamation work started in 1879.

Lau Pa Sat (Chinese: 老 巴 刹; pinyin: Lǎo Bāshā) means "old market" in the vernacular Hokkien Chinese of Singapore. Lau (老) means old; pa sat is the Hokkien pronunciation of the Persian loanword "bazaar" (market) which is pasar in Malay. The original Telok Ayer market was one of the oldest markets in Singapore; a new market called Ellenborough Market was later built along Ellenborough Street (now the site of The Central shopping mall, next to Tew Chew Street), and that market became known to the locals as the "new market" (Pasar Baru or Sin Pa Sat, Ellenborough Street was known as Sin Pa Sat Kham meaning "the mouth of the new market"), while the Telok Ayer Market in turn became known colloquially as the "old market" or Lau Pa Sat. Because of its Victorian iron structure, the market is also referred to in Malay as pasar besi (market of iron).


Former Telok Ayer Market (now Lau Pa Sat)
Date of Construction: 1890-1894 - Date of Gazette: 28 June 1973

The first market in Singapore was located on the south bank of the Singapore River. The land there was soon required for commercial use, and Sir Thomas Stamford Raffles ordered the market to be moved to Telok Ayer. This area was then along the seafront, and a market on piles over the sea, was built by 1824. 

In the 1830s, there was a need for a bigger market. G.D. Coleman won the commission to build it, and his market was ready for use by 1838. But Coleman had failed to take into account the powerful surf at Telok Ayer Bay, and his market over the water was structurally weak. The ornamental columns at the entrance of this octagonally-shaped market were a small but necessary luxury according to Coleman because the market was going to be a landmark and would face houses that were neat and respectable in appearance.  Coleman’s market was used for some 40 years until it was encroached upon by land reclamation works at Telok Ayer.

In 1894, a new market was built on reclaimed land.  Also octagonal in shape, it was meant as a tribute to Coleman’s market. The designer was the Municipal Engineer, James MacRitchie, who has given his name to a reservoir. The ornamental cast work used in its construction was imported from Glasgow. Today the market is known as the Lau Pa Sat, a food centre popular with both tourists and locals alike.


Former Telok Ayer Market

The former Telok Ayer Market (now known as Lau Pa Sat, meaning “old market”) at Raffles Quay was completed in 1894 to replace an earlier market that had been demolished for the Telok Ayer Basin land reclamation. It was gazetted as a national monument on 28 June 1973 and converted into a food and entertainment complex in 1989.

Its trademark octagonal design was set as early as the 1820s when it was just a timber-and-attap fish market set at the water's edge. It was rebuilt on the reclaimed Telok Ayer Basin at the turn of the century, the new version recapturing the framework design in a Victorian style. It was the first market built by the Municipal Commission and one of the first structures in Asia made of prefabricated cast-iron. The filigreed cast and wrought iron were imported from Glasgow.

As part of the renovations undertaken in the 1990s by Renaissance Properties of the Scotts Group, the market acquired new features such as chimes ringing out local tunes. The 23 bronze Dutch carillons were rung by a jacquemart, or a mechanical figurine. The 1.25m-high doll, dressed like a Chinese coolie, would simulate the ringing movements activating Chinese, Malay and Indian melodies. At the centre of the market was a sunken fountain with tiled flooring that could double up as a stage for performances. The fountain was reminiscent of a cast-iron fountain which marked the centre of the 1890 market but was relocated in 1920 and rediscovered only in 1989; it stands now in Raffles Hotel’s Palm Garden.


Former Telok Ayer Market (now known as Lau Pa Sat)

Affectionately known as Lau Pa Sat (老巴刹, ‘Old Market’) by generations of Singaporeans, the Former Telok Ayer Market was one of Singapore’s oldest markets. The iconic structure is the only survivor of the five markets that used to serve residents living in Singapore’s town area. The other four were Orchard Road Market, Rochor Market, Clyde Terrace Market (on Beach Road), and Ellenborough Market (near New Bridge Road).

The first Telok Ayer Market, opened in 1823, was a timber-and-attap structure located on the shore at the western end of Market Street. However, the structure was declared defective soon after its completion: the timber piles needed replacement, and the attap roof violated fire safety regulations set by the British Administration. Tiles were then installed on the roof, but the structure was unable to bear the weight. Attap was thus reinstated. By 1830, the market was once again deemed to be ‘extremely unsafe’.

A new market building replaced the dilapidated structure on the same site in 1833. It was constructed according to the design of George D. Coleman, the first Government Superintendent of Public Works who assisted in the planning of early colonial Singapore’s town centre. Among other buildings that Coleman designed were the Armenian Church, the first Saint Andrew’s Church, and Caldwell House within the grounds of the Former Convent of the Holy Infant Jesus on Victoria Street. The impressive Telok Ayer Market was a noted landmark on the seafront, easily recognised in old paintings and photographs of Singapore. Four decades later, in 1879, the market was demolished due to the land reclamation project at Telok Ayer Basin and relocated to the newly reclaimed land at Collyer Quay. Municipal Engineer James MacRitchie was tasked to design the new market. Construction began in 1890 and was completed in 1894.


Singapore's Lau Pa Sat, Indonesia
Food centre similar to S'pore's Lau Pa Sat to open in Indonesia by end-2025

A food centre similar to Singapore's famous Lau Pa Sat is set to open in Indonesia. The food centre will reportedly have over 50 stalls and its own Satay Street, when it is ready in 2025.

The food centre is part of a mixed development named "Rukan Lau Pa Sat" situated in the up-and-coming Pantai Indah Kapuk (PIK2) township. PIK2 has been dubbed "The New Jakarta City" and is located in the northern part of Indonesia's capital, Jakarta. It is a joint venture between property developer Agung Sedayu Group and Salim Group, Indonesia's biggest conglomerate.

Agung Sedayu Group will be recreating Lau Pa Sat's colonial-themed architecture and orange roofing for the food centre in PIK2. Stalls at the food centre will mostly serve Indonesian cuisine, as well as food from the region, The Straits Times (ST) reported. There will also be different types of sate from different parts of Indonesia because people love to "have satay and chill", Agung Sedayu Group chief executive Steven Kusumo told ST.

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05/05/2024

Singapore Traditional Desserts

Best traditional desserts in Singapore

The craziest reinvented traditional dessert I’ve had is probably the Mr Bean cocktail from local bar Jekyll & Hyde. While I was impressed by how the cocktail made with Lao Ban beancurd, vodka, kaya, and Frangelico tasted, it’s not something I’d crave for all the time, unlike a good old bowl of red bean soup or cheng tng. For these old-school treats, here are the stalls where you can get the best traditional desserts in Singapore:


This 58-Year-Old Stall Sells Rare Lotus Seed Dessert

Old-school desserts stalls in Singapore are dime a dozen, though few have truly withstood the test of time the way Soon Heng Hot & Cold Desserts has. Established in 1964, this hidden gem of a Chinese dessert stall used to be located at Tanglin Halt Food Centre. However, since that kopitiam was slated to close down, Soon Heng Hot & Cold Desserts recently moved operations over to the new Margaret Drive Hawker Centre.

Fans keep coming back to Soon Heng Hot & Cold Desserts for the nostalgia that comes steeped in each bowl. Some have been patrons since they were young children and recall the owner of the dessert stall making their wares from scratch, instead of relying on store-bought bean and yam pastes, for example.

There are around 30 desserts on the menu, most priced under $2. Quite a significant number of treats are priced at just $1.50, including Ice Kacang, Chendol, Bo Bo Cha Cha and more. One thing they’ve been well known for is selling lian ji suan, AKA Teochew Lotus Seed Dessert ($2.50). This is a rare find in dessert stalls these days, as it is quite painstaking to prepare and cook down. Lotus seeds are a costly ingredient and require multiple steps to get them to the soft texture you find in this dessert. One misstep and you get something grainy, and slightly bitter.


Tau Suan

Tau suan is a classic Chinese dessert soup made from mung beans. The sticky, thick sweet syrup topped with savoury, crunchy you tiao (fried dough sticks) can be served both hot and cold. Mung beans are also packed with healthy nutrients and are high in antioxidants.

Tau suan (sweet mung bean soup) brings back happy memories of my childhood. My late paternal grandmother used to buy it for me as a treat. The highlight of the dessert is the topping of you tiao. If you can’t get ahold of you tiao, simply go without – it just means less calories.

But if you do have you tiao, toast it and cut it into pieces just before serving. The savoury and crispy pieces complement the sticky sweet texture of the tau suan. It does require some patience to caramelise the sugar. Do it over low heat and you should get a beautiful rich caramel.


Tangyuan
Tangyuan made from glutinous rice flour, filled with black sesame (黑芝麻) paste

Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball,[1] and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival,[2] but because the name is a homophone for union (traditional Chinese: 團圓; simplified Chinese: 团圆; pinyin: tuányuán) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival.

Tangyuan are traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of a lunar new year, which is the first full moon. The festival falls each year on a day in February in the Gregorian calendar. People eat tangyuan for good luck and hopes of filling their life with sweetness and joy.

The traditional filling for tangyuan is made from sesame, peanuts, sugar, and animal fat. The Silk Road and the Maritime Silk Road enabled the exchange of goods and ideas. Sesame was imported from Central Asia during the Han dynasty (202-220BC), and peanuts entered the country through trade with Filipino merchants from the Philippines during the Ming dynasty (1368-1644)


Bubur Cha Cha

Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold. Bubur cha cha is also sold as a street food in many parts of Southeast Asia.


Bubur kacang hijau

Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.

Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese areas. It is often served as dessert or snack but is also a popular choice for breakfast or late night supper. In Indonesia, warungs specializing in selling bubur kacang hijau are commonly found. They usually also offer grilled bread (roti bakar).

The most basic variant of bubur kacang hijau only consists of mung bean porridge, coconut milk and palm sugar. Bubur kacang hijau may also be served with black glutinous rice (ketan hitam) and bread. Black glutinous rice can also be made into bubur ketan hitam. Sometimes bubur kacang hijau is mixed with durian. It is served as is or together with bread. Bubur kacang hijau is usually eaten warm but can be served cold as es kacang hijau in Indonesia or ais kacang hijau in Malaysia. Es and ais mean "ice".


Cendol

Cendol is an iced sweet dessert that contains droplets of pandan-flavoured green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.

In Malaya, the word "chendol" was first mentioned in 1932 as one of the foodstuffs available in Kuala Lumpur as recorded in the Malay Concordance Project that collects Malay writings. There is a popular belief that the name "cendol" is related to, or originated from, the word jendol, in reference to the swollen green worm-like rice flour jelly; in Javanese, Sundanese, Indonesian, and Malay, jendol means "bump", "bulge", or "swollen". The Singaporean and Malaysian versions usually have sweetened red beans added and are served in a bowl. The palm sugar, often added as a dark syrup, is referred to as gula melaka

In most parts of Indonesia, cendol refer to the green rice flour jelly; while the concoction of that green rice flour jellies with coconut milk, shaved ice, areca palm sugar and sometimes diced jackfruit is called es cendol (in West Java) or dawet (in Central and East Java).


Cheng Tng

Cheng Tng or Ching bo leung (Chinese: 清補涼; also spelt ching po leung or qing bu liang; lit. 'refreshing, nourishing, cool') is a sweet, cold dessert soup of Chinese origin and commonly served in Cantonese cuisine, Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤 ("Cheng Tng" in the Hokkien dialect). It is known as sâm bổ lượng or chè sâm bổ lượng (chè meaning "sweet soup") in Vietnam.

Although the exact recipe may vary, the drink generally contains grains of yi mai (Chinese pearl barley), dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice. In place of the yi mai, pearl barley may sometimes be used, and thinly sliced strips of ginger and/or ginseng root, wolfberries, or ginkgo nuts may also appear as ingredients.

The Chinese form of the drink, ching bo leung, is the most popular in the Cantonese cuisine of Guangdong, Hong Kong, Macau. It is also popular as a dessert at food & hawker centres in Malaysia and Singapore. It is sometimes known as luk mei soup (六味湯, lit. 'six flavour soup').


Ais Kacang

Ais kacang literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a Malaysian dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei.

Traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised. Many Southeast Asian coffee shops, hawker centres and food courts sell this dessert. Ais kacang was originally made of only shaved ice and red beans,[3] though the number and diversity of ingredients has since expanded. Today, ais kacang generally comes in bright colors and with various fruit cocktails and dressings.

In Singapore, traditional ice kachang is usually made from shaved ice, packed into a mountain-like shape and consists of red beans, creamed corn, attap chee, cendol, and grass jelly, similar to the Malaysian version, and drizzled with syrups made from gula melaka, red rose syrup, and pandan syrup. The dish has evolved to include fruits such as durian, mango, toppings such as Milo, peanuts, and sago pearls among others.


The rich legacy of Teochew Orh Nee

This beloved dessert is ingrained in our culture and has become an occasion for us to savor the pleasures of our shared heritage. Let's delve into the origins of orh nee and share a few intriguing facts about this delectable treat.

Orh nee, also known as yam paste, is a classic Teochew dessert that has graced the tables of Singaporean households and local restaurants for generations. Its roots can be traced back to the Chaoshan region in Guangdong, China, where the Teochew people originated. Like many culinary treasures, orh nee has traveled across borders and evolved over time to suit local palates, becoming an indispensable part of Singapore's food culture. The preparation of orh nee is an art form in itself. It starts with the humble yam, skillfully peeled and steamed until it reaches a velvety texture. The yam is then painstakingly mashed and transformed into a smooth paste, combining it with fragrant pandan leaves, rich coconut milk, and a touch of sweetness from sugar or condensed milk. The result is a luscious dessert with a harmonious blend of flavors and a melt-in-your-mouth consistency that delights the senses.

Orh nee is often enjoyed on auspicious occasions, particularly during festive celebrations such as Chinese New Year or important family gatherings. It symbolizes prosperity, abundance, and the continuation of family traditions. Just as our nation thrives on unity and the strength of our diverse cultures, orh nee serves as a reminder of our shared values and the importance of cherishing our heritage.


Bubur Ketan Hitam

Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. It is often served as dessert or snack, for supper, for tea time, anytime of the day. However, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.

It is sometimes referred to simply as ketan hitam or pulut hitam, meaning "black glutinous rice", while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubuh injin or bubuh injun in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai.

The most basic variant of bubur ketan hitam only consists of black glutinous rice porridge sweetened with palm sugar. While coconut milk, pandan leaves and a pinch of salt might be added to give aroma. However, in most part of Indonesia, bubur ketan hitam is always served with kacang hijau (mung beans), and accompanied with bread. This black glutinous rice and mung beans combo is often simply called as bubur kacang hijau. Sometimes, a more fancy restaurant's variant is served with additional toppings, such as slices of baked or fried banana, or cinnamon powder.


Cin Cau or Grass jelly

Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating from China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.

Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate and a little starch for several hours. The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes. The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone and is a translucent dark brown or black. Food coloring may sometimes be added to make it darker.

Preparation of other variants, known as green grass jelly, requires no cooking or heating process and is made from only a mixture of leaf extracts and water. Jelly produced in this way has been described as having a leafy, neutral flavor.


Hot & Cold Cheng Tng since 1939
Bedok Food Centre, 1 Bedok Road Stall 31, Singapore 469572

Cheng Tng, Tau Suan, Orh Nee: the old-person dessert trio that I refused to eat as a kid. But now I regret every bowl I’ve swapped out for ice cream and cake.

Ye Lai Xiang Hot & Cold Cheng Tng has been around nearly 80 years, drawing customers in droves with their SINGLE menu item served hot or cold, small or large. Their winning concoction has the basics down pat: lotus seeds check, honey dates check, dried longan, Chinese barley, white fungus, red dates check.

You’ll also find dried winter melon strips, sweet potato, dried persimmons, and tau suan floating around in this amber-coloured dessert. Perfect to stay cool – like the coolies in the olden days – in our mad weather.

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04/05/2024

The Singapore Dollar SGD

Singapore dollar

The Singapore dollar (sign: S$; code: SGD) is the official currency of the Republic of Singapore. It is divided into 100 cents. It is normally abbreviated with the dollar sign $, or S$ to distinguish it from other dollar-denominated currencies. The Monetary Authority of Singapore (MAS) issues the banknotes and coins of the Singapore dollar.

As of 2022, the Singapore dollar is the 10th most-traded currency in the world by value. Apart from its use in Singapore, the Singapore dollar is also accepted as customary tender in Brunei according to the Currency Interchangeability Agreement between the Monetary Authority of Singapore and the Autoriti Monetari Brunei Darussalam (Monetary Authority of Brunei Darussalam). Likewise, the Brunei dollar is also customarily accepted in Singapore.

Banknotes Series:
  • Orchid series 1967 - The Orchid Series of currency notes is the earliest to be in for circulation in Singapore. Issued in the years 1967 to 1976, it has nine denominations: $1, $5, $10, $25, $50, $100, $500, $1,000, and $10,000. Each note has an orchid design in the centre of the note's front, the orchid being the national flower of Singapore. A scene of Singapore is depicted on the back, which varies across denominations. Standard on each note, is the Coat of Arms, a lion head watermark, and the signature of the Minister for Finance and chairman of the BCCS, on the front of the note. As an added security feature, all notes have at least one vertically embedded security thread, while the $10,000 note has two.
  • Bird series 1976 - The Bird Series of currency notes is the second set of notes to be issued for circulation in Singapore. Issued in the years 1976 to 1984, it has nine denominations, the same number as in the Orchid Series, albeit the $25 note was replaced by the $20 note. Each note features a bird on the left side of the note's front, a theme selected to represent a young Singapore "ever ready to take flight to greater heights". Standard on each note, is the Coat of Arms, a lion head watermark, and the signature of the Minister for Finance and chairman of the BCCS, on the front of the note. As an added security feature, all notes have a vertically embedded security thread, while the $1,000 and $10,000 notes have two.
  • Ship series 1984 - The Ship Series of currency notes is the third set of notes to be issued for circulation in Singapore. Issued in the years 1984 to 1999, it retains the number of denominations as was in the previous two series of notes, but switches the $20 note for the $2 one. A maritime theme to reflect Singapore's maritime heritage was adopted, and progressively shows across the various denominations, the different kinds of ships which have plied Singapore's waters as the country developed. These vignettes are located on the front of the note. On the back, various scenes depicting Singapore's achievements are shown, as well as an orchid, to symbolise the country's national flower. Standard on each note, is the Coat of Arms, a lion head watermark, and the signature of the Minister for Finance and chairman of the BCCS, on the front of the note. As an added security feature, all notes have a vertically embedded security thread.
  • Portrait series 1999 - The current Portrait series was introduced in 1999, with the one- and 500-dollar denominations omitted. These notes feature the face of Yusof bin Ishak, the first president of the Republic of Singapore, on the obverse, and the reverse depicts a feature of civic virtue. There are both paper and polymer notes in circulation. The designs of the polymer notes are very similar to the corresponding paper note except for the slightly slippery feel and a small transparent window design in the corner of the banknote. Polymer notes are progressively replacing the paper banknotes in circulation. The notes also have Braille patterns at the top right-hand corner of the front design.


The Singapore Dollar Currency

The Singapore dollar is the official legal currency issued by the Republic of Singapore. The country’s economy has become one of the strongest in the world, making the Singapore dollar one of the most widely traded currencies. The country’s central bank, the Monetary Authority of Singapore, closely monitors the foreign exchange rates for the Singapore dollar.

Singapore first began issuing its own currency in various coin and banknote denominations in 1967. The Singapore dollar was initially pegged to the British pound, then briefly to the US dollar, before becoming pegged to a trade-weighted basket of currencies in the mid-1970s. Starting in 1985, the Singapore dollar’s been allowed to float within a range of foreign exchange rates closely monitored by the Monetary Authority of Singapore to control inflation and support the value of Singapore exports. The country’s currency is somewhat correlated with the value of China’s yuan, but not nearly as tightly regulated as the yuan. The country’s central bank mints coins in denominations of 5 cents, 10 cents, 20 cents, 50 cents, and one dollar. Banknotes are currently issued in denominations of S$2, S$5, S$10, S$50, S$100, S$1,000 and S$10,000.

Following the money laundering concerns and financial practices of many other countries, Singapore’s central bank began withdrawing its higher denomination S$10,000 banknotes from circulation in 2014 and plans to stop the printing of the S$1000 banknotes in 2021. Paper banknotes issued are gradually being replaced by polymer banknotes. In addition to the standard currency, the Monetary Authority of Singapore issues several limited-edition commemorative banknotes in denominations ranging from S$2 to S$50. The latest is a 2019 S$20 banknote that commemorates the bicentennial of the country’s establishment as an official trading post of the British Empire.


Singapore to stop issuing S$10,000 notes
Singapore S$10,000 note to be discontinued. Source: MAS

From Oct 1, S$10,000 notes will no longer be issued in a move to lower the risk of money laundering, the Monetary Authority of Singapore (MAS) said today (July 2).

Speaking at the ABS Financial Crime Seminar, MAS Deputy Managing Director Ong Chong Tee said the development of more advanced and secured electronic payment systems has reduced the need for large value cash-based transactions. Mr Ong added that the discontinuation of the note is not expected to create any major inconvenience. “Existing S$10,000 notes in circulation will remain legal tender, including all notes under the Currency Inter-changeability Agreement with Brunei. However, we expect the stock of such notes to dwindle over time, as worn notes are returned to us and not replaced,” he said.

In his speech, Mr Ong also said the MAS plans to launch a public consultation on proposed amendments to its regulatory framework to tighten checks against money laundering and terrorist financing. Proposed amendments include requiring banks to screen customers, tightening the threshold for enhanced measures on cross-border wire transfers, and providing a risk-based approach for “politically exposed persons”, he said.


Singapore Circulation Currency: Notes

Monetary Authority of Singapore (MAS) took over the currency issuance function following the merger with the Board of Commissioners of Currency, Singapore (BCCS) in October 2002.

Since Singapore's independence, four series of currency notes and three series of coins have been issued for general circulation.

The Portrait Series Currency Notes (1999 - Present)
The Ship Series Currency Notes (1984 - 1999)
The Bird Series Currency Notes (1976 - 1984)
The Orchid Series Currency Notes (1967 - 1976)

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Circulation Currency: Notes
4th Series - The Portrait Series Currency Notes (1999- Present)

The Portrait Series notes are the fourth series of currency notes launched on 9 September 1999. This series has only seven denominations as the $1 and $500 denominations were excluded from this series. It marks the first time a portrait is featured as its main design theme. The portrait of Singapore's first President, the late Encik Yusof Bin Ishak, was chosen to honour his invaluable contribution towards nation-building. Portraits are used in the note designs to act as an effective security feature for the protection of currency notes against counterfeiting. Unlike animals or inanimate objects, the distinctive fine lines of the facial expressions on portraits are instantly recognisable and difficult to reproduce. Any slight change (such as a line, a dot or even a slight variation in colour) when producing a portrait, will alter the expression of the portrait. The Portrait Series strikes a balance between simplicity and clarity in design on one hand, and sophistication in security features on the other. At the same time, the security features must be effective and easy for people to recognise and remember. To help meet these requirements, a standard design approach was adopted across all denominations of the Portrait Series.

3rd Series - The Ship Series Currency Notes (1984 - 1999)

Similar to the Bird and Orchid Series, the Ship Series also has nine denominations. The denominations are similar except that the previous $20 note was discontinued and a new $2 note denomination was introduced. The pictorial and aesthetic themes of this series are based on maritime vessels and the modern development of Singapore. The vignettes on the front of the Ship notes depict vessels that have plied the waters of Singapore over the centuries.  The series pays tribute to the contributions of merchant shipping to the development of Singapore from an entrepot trading centre to the busiest port in the world. It starts with the merchant craft of bygone days and progresses to the modern bulk carrier which is featured on the highest denomination.

2nd Series - The Bird Series Currency Notes (1976 - 1984)

This series has nine denominations except that a $20 note was introduced to replace the $25 note of the Orchid series. The dominant feature is a bird on the left side of the front of each note. The birds depicted on the notes are noted for their strength, adaptability and independence which characterise the young Republic of Singapore with the potential of soaring to greater heights in its progress.

1st Series - The Orchid Series Currency Notes (1967 - 1976)

The Orchid Series has nine denominations. The dominant feature is a spray of orchids in the centre of the front of each note.


Circulation Currency: Coins
Third Series (2013 - Present)

The Third Series coins, comprising five denominations, were issued into circulation on 25 June 2013. The coins mark Singapore’s progress as a nation. The Third Series coin designs depict well-known icons and landmarks of our nation, economy and society that Singaporeans, young and old, can identify easily.

There are six denominations in the Second Series. Four denominations, namely the 5-cent, 10-cent, 20-cent and 50-cent coins, were the first to make their appearance on 2 December 1985, followed by the 1-cent and 1-dollar coins on 28 September 1987. The Second Series coins bear the flora theme and feature local plants and flowers. It aims at enhancing Singapore's image as a garden city. MAS stopped issuing the 1-cent coin from 1 April 2002 as the denomination was not actively used by the public. The 1-cent coins that are in circulation remain legal tender in Singapore and can continue to be used as a means of payment for goods and services.

The First Series coins, comprising six denominations, were issued into circulation on 20 November 1967. The First Series coins were a reflection of the new status which Singapore had gained as an independent republic in 1965. The designs represented a dramatic break from the past as coins issued by previous currency commissions had borne only the effigy of the reigning British monarch on the obverse.


The Tanglin Halt flats & a 1-dollar note
The Tanglin Halt flats
A 1-dollar note

Iconic landmarks in Singapore have been commonly used as the back designs of the former and current Singapore currency notes. Examples are the Supreme Court Building, Clifford Pier, Victoria Theatre, The Istana, Benjamin Sheares Bridges and Changi Airport, which have all been used as motifs in the previous Orchid, Bird and Ship series.

The dollar notes’ motif designs sometimes also tell a Singapore’s history. For instance, the back of the Orchid Series’ 1-dollar note, released in mid-1967, features the Tanglin Halt flats, which were built in 1962.

Fondly known as chup lau chu (“10-storey building” in Hokkien), these early HDB flats had existed for more than 50 years but eventually could not stand the test of time. Most of its tenants had moved out since 2008, and the vacant blocks will be demolished by end of 2015.

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THE 5-DOLLAR TEMBUSU TREE

We have become so accustomed to cash exchanges in our daily grind that we no longer pay our dollar bills a second look. The next time you fish out the green five-dollar bill from your wallet, do spare a few seconds to examine it. While the front design features the first President of Singapore Encik Yusof bin Ishak as do all bills from the Portrait series, the back design theme is Garden City with a Tembusu tree of a long outstretched low-lying branch.

This is our 5-Dollar Tembusu tree. It is not just a default artist’s illustration. As a matter of fact it is a feature of Singapore’s most famous Tembusu tree. Located near the Tanglin entrance of the Botanic Gardens, it is believed to have existed long before the gardens was officially laid out in 1859. That puts the tree at close to two centuries old!

With its low lying branch to sit on and boundless green backdrop, this old Tembusu has long been a popular site for family portraits and outdoor wedding photo shoots. The tree has been inducted into the Heritage Trees of Singapore, which was launched in 2001 to identify and safeguard mature trees that serve as important green landmarks in our natural heritage.

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The artist of the $50 note

Take a $50 bill and look at the back of it.

Do you see a pair of gibbons swinging through vines?

Most Singaporeans will have missed the painting by the late Chen Wen Hsi, one of Singapore's pioneer artists.

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The changing face of the Singapore Dollar
A $10 Malaya and British Borneo banknote issued in 1961. Photo: Nuria Ling/TODAY

Following years of searching, avid banknote collector Patrick Loh finally got his hands on what he described as one of his most prized possessions: A $10 dollar note issued in 1961 by the Malaya and British Borneo Board of Commissioners of Currency, and pre-dating Singapore’s independence.

“I got my first piece probably about five to six years back. I paid over S$1,000 for it,” the 47-year-old engineer said.

Mr Loh estimates that his collection of more than 1,000 banknotes is worth over S$100,000. It is kept in a safe at home. “In the event of an emergency, besides worrying about my life, the first thing in my mind would be to grab my collection before I run. It’s not so much because of the monetary value but its sentimental value,” said the father of three.

related: The man who designed S’pore’s longest-running currency series

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BEAUTIFUL BANKNOTES

It might be the root of all evil, but money can also be a thing of beauty. We take a look at some of the most remarkable banknotes from around the world:

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Singapore Currency Notes

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