Tapau Please

It's with heavy hearts that we have to announce that this episode will be the last for Tapau Please, with the podcast going on an indefinite hiatus. We can't say for sure if we'll be back (or when), but trust us when we say, it hasn't been an easy decision and we'll certainly miss being in the studio every week bringing you thoughtful discussions surrounding the F&B industry. With that, this 10th episode of Season 3 addresses the rather touchy topic of the white gaze upon Asian cuisine, as we've seen it numerous times with ingredients such as tempeh and jackfruit. We hope that each and every one of you has enjoyed tuning in every Sunday, and till the next time—as we always say—take care and eat well!

We've had numerous guests on Tapau Please, from chefs to politicians to health advocates, but in today's episode, we turn the microphone towards the man behind the scenes: our podcast editor, Zahir. How has the pandemic affected him? How is he feeling about the incessant "flip-flop" of measures by the government and its social restrictions? More importantly, does he feel like we're going about battling COVID-19 in the best way possible? It's a refreshing take on the F&B scene from someone who's not professionally involved in the industry, which so many of us aren't.  

MasterChef, Chopped, Hell's Kitchen, and Top Chef—all these cooking competitions are huge names in their field. But in a world where we're battling cooking fatigue (professionally and domestically), where do these reality shows fit into our entertainment world? Or perhaps, that's all they are—entertainment? From a consumer's standpoint, it can be tough to truly appreciate culinary artistry behind a screen, especially when we're more familiar with consuming rather than observing, learning, and practising the science of cooking. *Podcast cover artwork credit - Netflix

We've addressed the issue of support fatigue and the immense and continuous pressure that consumers feel to support each and every local F&B business during this pandemic, but not many have come to realise the never-ending stress that comes from cooking each and every day. Now that we're still encouraged to stay safe at home and so many of us are still working from home, we've come to realise the added responsibility of cooking for ourselves and our families more often than we're used to. In comes cooking fatigue, a new sort of stress that we're sure so many kitchen crew and homemakers have faced for years, way before the pandemic shone a light on the issue. Today, we reflect on this increasing worry and how best to navigate the matter if you feel burdened by it.

We've spoken quite extensively about preserving Singapore's hawker culture, not just here on Tapau Please, but also online, with input from government agencies as well as thought leaders in our local foodscape. But when it comes down to the nitty-gritty, what does it actually mean to preserve a food culture? This question is fleshed out in this episode, by breaking down what preservation of a food culture entails. Is it simply passing down recipes? It is educating people on its roots and heritage? Is it about the government injecting funds in ways of rebates and infrastructure? *Credit to Lee Xin Li (@xinli29288) for the podcast episode artwork.

If you haven't seen Paris seductively calling to you to watch her new cooking show on Netflix, you need to adjust your streaming algorithm. Cooking with Paris is one of the hottest shows on Netflix right now, and it isn't just about the super-easy recipes she whips up or ladies she invites to cook with her. While we might easily shrug off Paris' culinary skills, it begs a deeper think into why cooking shows have maintained their appeal till today. With the boom of restaurants and the appeal of simply paying for a meal out—yes, even in a pandemic—what is it about watching someone cook on TV that draws in time and time again?

It's the hot topic of the season; are we really discriminating against those who choose not to get vaccinated in Singapore? In this episode of Tapau Please, we tackle this touchy subject by addressing the weight of the term 'discrimination' and 'segregation' in a public health crisis and attempt to shift the perspective of why the current government mandates and implementations are necessary for the foreseeable future.

Nicole, one of Tapau Please's co-hosts, welcomes Moom Health founders, Mili and Maya Kale, into the studio to share more about their wellness business and the importance of empowering women and their health choices. The sisters didn't necessarily start off their careers wanting to pursue their current passion, but given time and personal journeys that led them down this path, it only made sense for them to create a platform that celebrates womens' diversities, especially in the wellness realm.

Ahh, the mighty keyboard warrior who's always on standby to give his two cents about poor service at his last restaurant visit or the paltry food standard he's been subjected to; we all know how the vicious words of online trolls can cut an F&B establishment's reputation in mere hours. That's why in this episode of 'Tapau Please', we explored the many ways to provide constructive feedback to a place when and if they don't particularly meet your expectations. 

There are two things to celebrate; Singapore's 56th National Day and the kick-off to Season 3 of Tapau Please. We thought it'd be an opportune time to invite SDP's Secretary-General, and more recently F&B owner, Dr Chee Soon Juan, into our studio to speak about his latest venture as well as some of the great lessons he's learned along his professional journey.

It's not quite Season 3 yet, but amidst the increase of people choosing to dine in smaller groups, we also want to address the stigma of dining alone. With Singapore's current dining restrictions capped at 2 per table, is dining solo really as awful as we always thought it was? When was the last meal out you had by yourself? Did you embrace the solitude or did you struggle to be at one with the lack of idle chatter?

In our Season 2 finale, we speak about the rising concerns of queueing for food at hawker centres in Singapore, as clusters of COVID-19 cases in Bukit Merah continue to emerge. In response, the government has publicly advised people to avoid queuing for more than 30 minutes for food, to avoid the risk of infection. We also bid farewell to Zat, who will be leaving SethLui.com and Tapau Please in pursuit of new challenges and personal aspirations. We'll be back with Season 3 in August 2021 with Nicole onboard for an all-female voice that'll bring vibrant energy and a fresh perspective, but till then stay safe everyone!

If you haven't heard the news: Yeo's has sealed a S$30million deal with Oatly to produce its famous vegan milk right here in Singapore, for distribution within Asia. While this is amazing news for foreign investments, it also comes hot on the heels of Oatly's controversy of being associated with Blackstone Group, a private equity firm that has ties to deforestation in the Amazon forest. With this backlash, will Singaporeans still support Oatly in its Asian venture? Also, it raises the question of greenwashing, a topic that's becoming a fast-growing concern amidst the advent of sustainability and environmental awareness.

Inspired by Michelin Guide's succinct article on food trends that made its way into our foodscape in 2020, this episode of Tapau Please candidly addresses these to see if they really proved to be pervasive or performing a fleeting visit. From dessert of the year to the fine dining making waves in our home space, do you think it's unavoidable for restaurants and hawkers to embrace and harness the power of social media and technology to remain relevant even after COVID-19 has passed?

It's not an issue that's often addressed in one discussion, but support fatigue is a real issue. Having been rallied to lend support to local businesses in Singapore, particularly the F&B industry, when does it cross the line of caring too much to the point of burnout? Are we then selfish for refocusing our energies on saving money and spending more time at home during this pandemic? Or is there a way to balance investing our finances and time to keep these businesses alive, while not feeling guilty for being unable to support every business we care about?

Which material bodes the best chance of sustainability for our planet? Glass? Plastic? We've spoken about the Singapore government's proposal to implement a fee for the use of plastic bags, but that hasn't changed our daily habits when dealing with plastic containers. Although there are vendors charging a few cents for take-away plastic containers, do you know which material is really best when it comes to carrying your own reusable container?

We've spoken about this before, but we can't possibly not talk about it again now that we have official word from Singapore's government that fines will be imposed for those who refuse to clear their trays at hawker centres and food courts, starting 1 June 2021. We know there are two camps to this conversation, but regardless of your stand, we believe this initiative benefits all—and most certainly, the elderly employees who work in this under-appreciated vocation.

We love hopping in on the conversation of others when it comes to food and all the delicious debates that surround it. This time, we're adding our two cents' worth to a The Ezra Klein Show episode, where he speaks to author and columnist, Mark Bittman, who wrote 'How to Cook Everything' and writes for The New York Times column, The Minimalist. They touch on pertinent and thought-inducing concepts such as externalities of food manufacturing, food's purpose, and the social and commercial construct of taste. 

MasterChef Singapore Season 2 has finally wrapped up and in tribute to the entire season, there was no way we couldn't bring the highly talented finalists, Derek Cheong and Leon Lim, into our studios to share their raw, unfiltered experience with all of us.

We've always expressed appreciation for great food photography here at SethLui.com; our work literally revolves around how deliciously alluring a food can look. But have you ever wondered what goes on behind the camera lens of your favourite food images? Jazreel Chan, a food stylist, drops some valuable insight about what goes on before the camera takes its shot, and how particularly "temperamental" food can be dressed to look its best for a shoot.

We're only hours away from MasterChef Singapore Season 2 finale, and we've got one of the judges, Chef Bjorn Shen, and Executive Producer, Nicholas Oh, in the studio to spill the tea on what's been going on behind the scenes this season—all before either Leon or Derrick is crowned the second Singapore MasterChef champion.

It's another hot one in the studio with our 10th episode of the second season, and we can't not address the recent announcement—or should we say proposal—by Singapore's government to introduce a small fee for the use of plastic bags at more retailers. While many countries have already this system in place, it sure will be interesting to see how Singaporeans' reactions are when charged for a seemingly basic item. Why sparked this idea? Why is it important? And lastly, will the public support and embrace this campaign? 

Our co-hosts waste little time in this ninth episode of Tapau Please Season 2, with an in-depth recap of MasterChef Singapore Season 2 Episode 7 as well as the hotly debated documentary, Seaspiracy, that's currently showing on Netflix. In this episode of MasterChef Singapore, it was a whirlwind of emotions for the contestants as they battled against time to re-create a complex recipe from former Executive Pastry Chef of db Bistro & Oyster Bar, Mandy Pan (she's since left the restaurant after the episode was recorded). Did our co-hosts agree with this week's elimination and who are they rooting for now that we're down to the final five contestants? Since we're talking about TV shows, it makes for a slick segue into Netflix's Seaspiracy, the documentary that's gotten everyone in a tizzy. Love it or hate it, everyone seems to have an opinion. What's yours?

We're making this long weekend even sweeter with an extra special episode of 'Tapau Please' as it's brought to you in partnership with Killiney. We're so excited to bring to you our first collaboration; it's like a prayer answered! Packed with freebies like an exclusive 'Tapau Please' promo code and a giveaway, this episode also looks back on Masterchef Season 2 Episode 6. It's a heated one in the kitchen, so you don't want to miss the raw emotions we felt, right along with the contestants. Our co-hosts also throw around some questions—based on a Straits Times forum letter—which challenges the viability of being a food delivery person today. Remember to tune in to this exciting episode, especially if you're looking to reward yourself with a Killiney giveaway!

In this seventh episode, our present writer-intern, Basil Lee, graces our studio for Season 2! We sit him down to share with us—and all of you—his toughest pitches, a backlash from a negative review, and what potential writer-interns should be aware of when applying. Basil's writing has evolved tremendously since day one, so he says. Much of this transformation is thanks to his receptiveness in constructive feedback, and always being open to ideas that might be beyond his comfort zone. Of course, as we follow the second season of MasterChef Singapore, we also ask him to chime in on his favourite moments of Episode 5, where the contestants have to cook along with Chef Ryan Clift of Tippling Club.

While we are fortunate to enjoy the benefits of Singapore's modern conveniences, it's still a saddening sight to see so many of us refuse to return our trays after we're done eating. In this episode of 'Tapau Please', the co-hosts ignite an impassioned conversation surrounding this lack of compassion and altruism that plagues Singapore's hawker culture. They also expand the discussion to address the obstacles that hawkers are facing when it comes to cashless payments, in a digital era.

We look back at the recent MasterChef Singapore Season 2, Episode 3, where the contestants have their first group challenge in a commercial kitchen, preparing 60 portions of high tea at Fullerton Bay Hotel. Who were the hosts' favourites? What did they feel the contestants perform better? It looks to be a riveting season and speaking of drama, the co-hosts touch on the many obstacles that the editorial team at SethLui.com face, among them the numerous lash backs and criticism they receive for honest reviews. Things come full circle as the debate about Instagrammable cafes also come into play, in this episode. In this day and age, Instagram is a social tool used to advocate for justice, equality, and human rights—shouldn't we move past a pretty face and wield this app's true power for much bigger causes? How do you feel about 'Instagrammable' walls and cafes outfitted with an aesthetic made for the 'gram?

It's 2021, and today, we're still discussing the persistence of food poverty in Singapore. Our co-hosts, Zat & Wani, revive this long-standing conversation as we're still in the thick of battling COVD-19 as a nation. While there are so many of us fortunate enough to feed ourselves and our families during this time of uncertainty, there are plenty of less fortunate individuals and families who struggle, even more, to survive. With that, we also address why the presence of hawker centres and their cheap prices still don't manage to adequately bridge the income gap.

'What is the most unhealthy Singapore food?' If you want to know what Tisha Jaswantlal says, you have to tune in. So, who is Tisha? She's a certified health coach and plant-based nutritional consultant whose career in the wellness field kicked off due to her own battle with eczema, reversing a pre-cancerous condition, and managing auto-immune thyroid disease. She shares her professional advice about mindful eating when it comes to calories, food mentality during a pandemic, and the uptake of a plant-based diet in Singapore.

In our second episode of Season 2, we discuss if the average allowance given to kids today is sufficient for their daily meals in school. As you know, the start of the year is always an anxious one for both parents and students alike, especially if the kids are only just starting school. How does a parent justify the amount of allowance they should give to their kid(s)? How different was allowance handed out when our hosts, Zat & Wani, were still in school? And, more importantly, are the canteen prices in Singapore schools justified and fair?

It's Valentine's Day, and also the day that 'Tapau Please' releases its first episode of Season 2! We're back to share with you more stories from the F&B industry and spread the love for good food, great drinks, and even juicier personalities. Our first episode of Season 2 introduces the world to Dannon Har, Managing Editor of Spill Mag and founder of home-based bar, Section D. He shares his thoughts on craft beer, the performative rituals that libation lovers tend to display, and even the emerging trend of non-alcoholic spirits.

It's officially the last day of 2020, and also, the last episode of Season 1 of 'Tapau Please'. In this wrap-up for 2020, our co-hosts do a deep-dive into the type of dishes to cater to a group of people if you're planning a coup meeting.  This topic was birthed out of inspiration thanks to the limited-series AWARE Saga Podcast, a 12-episode podcast that chronicles the 2009 AWARE saga. With a tongue-in-cheek jab at the best foods to present at such a momentous meeting, we ask ourselves: what would satiate both appetite and argument? Also, we can't wrap up this season (and the year) without looking back at how Singapore handled 2020 in a time of COVID-19.

It's a Boxing Day special, as the 21st episode of 'Tapau Please' is published at the peak of year-end festivities! We have so many topics weighing on our minds—which isn't surprising, given it's been a long year—so this episode addresses a few of those. First, we can't dismiss Singapore's induction into UNESCO's Intangible Cultural Heritage (hurrah!), and there has to be talk of the successful launch of lab-grown chicken meat in Singapore. We think it'd also be interesting to explore how some Asian countries rejoice in Christmas every year.

We can't believe we've hit a milestone of 20 episodes of 'Tapau Please', can you? It's been such a rewarding journey learning the ropes of setting up a podcast to interviewing guests, and speaking of journeys, we have with us one of our writer-interns, Ping Er, in the studio. Every member of our editorial team is like family to us, and with such synergy, ideas are a-flowing! Ping Er is close to the end of her internship with us, and she shares how she's thrived here, stories of her most memorable moments and why this internship is one to consider for any budding writer in Singapore.

It's the time of the year for feasting, and for some of us, it becomes a time when we have to practice extra discretion, no thanks to our food allergies. In our 19th episode of 'Tapau Please' by SethLui.com, we explore the world of food allergies and how one actually develops them. Did you know you can develop a food allergy at any stage of your life? Also, we provide some handy ingredient substitutes if you're allergic to basic common ingredients like soya and eggs. To round off the episode, we even drop a few rare food allergies that you might not know exist.

Hello again to another educational episode of 'Tapau Please'! We have another round of discussion regarding common ingredients in this episode, and we deep dive into the authenticity of kitchen staples, such as ground pepper, olive oil, and milk. How pure is milk? What contaminants can be found in ground pepper? You'll want to share and listen to this episode because some of these facts we unearthed will have you questioning what you add to your dishes.

It's been some time since Singapore's Botanic Gardens was submitted and recognised as a UNESCO World Heritage Site. Fast forward a lil' more than five years and we know have submitted our colourful hawker culture to UNESCO's Intangible Cultural Heritage List. In our 17th episode of 'Tapau Please', Zat and Wani break down what this list signifies and what parameters need to be observed as an entry to this esteemed list. As a country whose culture is so intricately tied to eating and food, what does that mean for Singapore?

In Episode 16 of 'Tapau Please' by SethLui.com, we wanted to get online and get more facetime with our followers, while sharing more little-known facts about common ingredients like milk, pepper, onions, and bitter food. Did you know that pepper was once a prized spice, such that it's coined 'black gold'? Or that bitter food really is a subjective taste because it's intensity is dependent on our DNA? If you missed our LIVE session, here's another opportunity to listen to it at your own convenience.

This is the second part of Episode 15's interview with Rachel Ling, Lyre's Regional Asia Manager. After all the enquiring, it only made sense for her to concoct some non-alcoholic cocktails for us in the studio. And boy, were we impressed.

We're inching closer to the festive season, and even with parties kept to a minimum, I'm sure there are plenty of intimate dinners planned for year-end celebrations. In Episode 15 of 'Tapau Please' by SethLui.com, we were educated on the non-alcoholic industry and the complexities of these non-boozy libations by Rachel Ling, Lyre's Regional Asia Manager. As someone who surrounds her work with bottles of botanical non-alcoholic spirits, she shared with us how the demand for going sober is going strong. She also provided insight into how these unique spirits are formulated to emulate similar flavours to the real thing.

We've arrived at Episode 14 of 'Tapau Please' by SethLui.com, and the start of November is a great way to unlearn some common food expressions (at least Zat & Wani think so). We're not saying they're an abomination to our English language, but sometimes, there are better ways to express your unbridled desire for your favourite food. We always throw in a few expressions that some of you might be carelessly throwing around. So wise up; this episode's an educational one.

For our 13th episode of 'Tapau Please' of SethLui.com, we pose a question we don't often think about, especially when living in Singapore—how would we have to change the way we eat if Singapore were to have four seasons? Given our current climate—literally—it's an opportune time to think about how temperature and climate change, in general, can affect how we consume different produce throughout the year and how our eating habits or diets change. We even touched on how we, in Singapore, perceive seasons in our own way—with fruits and cultural festivals.

In our 12th episode of 'Tapau Please', things get a lil' more serious as our co-hosts address notorious headline makers in recent times, particularly in the F&B industry. This conversation is sparked by the latest scandal to hit the news when Beef Bro's co-founder, Norvan Tan, was charged with sexual assault. When it comes to F&B brand owners and founders being charged for a crime, or even when food is mishandled and tens of patrons fall severely ill—or even worse, die—is there hope for business to recover? Should other long-time patrons still support the business?

Hello, everyone, to another episode of 'Tapau Please' by SethLui.com. In our studio this session, we have well-known food personality, Chef Shahrizal Salleh (or more famously known as Chef Bob). He talks to us about his latest online cooking show on Yahoo! TV, Bob's Gastronomical Trail Asia, and his hopes and goals for it. We also speak openly about his dramatic and impressive weight loss as well as his thoughts on how Singapore's halal food scene can improve.

Do you know the difference between robusta and arabica coffee beans? Or that lobsters were once considered so cheap that they were fed to prisoners and slaves? In this educational tenth of 'Tapau Please' by SethLui.com, Zat & Wani share little-known facts and reveal the history of common ingredients.  

Hello, 'Tapau Please' listeners, we're just one episode away from our tenth, and in this episode, our SethLui.com co-hosts, Zat & Wani, touch on various components of what can potentially make or break a dining experience and how our current pandemic has changed the way we expect and view service when dining out. We're proud of this episode because it highlights the importance of keeping safe during these trying times, but we also hope to instil a compassionate approach to dining. As we know, the F&B industry is barely dusting itself off from the effects of COVID-19, and we know it would serve the hardworking staff as well as other patrons if we all try to be kinder and mindful when eating out.

This is Part 2 of our eighth episode, featuring Preetipls. If you haven't already heard Part 1, go ahead and listen to that first; we're confident you want to hear all about Preeti's perspective on all things delicious. In this lively second half, she lets us in on why the West is the best for food and her mum's spellbinding cooking.

It's Episode 8 of 'Tapau Please' already, and in this session, we were so excited and honoured to have Preeti Nair—or how we all affectionately know her as, Preetipls—in the studio! We wax lyrical about her latest podcast, 'Chai Me, Bitch', her impressions of Singapore's foodscape as well as her most-recommended food spots. This episode is split into two parts, so be sure to bookmark both, for maximum aural pleasure with your co-hosts, Zat and Wani, and our lovely guest, Preeti.

Your vivacious duo is back with another episode of 'Tapau Please' by SethLui.com. We, once again, bring in some treats into the studio but this time, we discovered the unusual flavours of supermarket and 7-Eleven snacks. We also set up a live stream session on our Facebook, SethLui.com, for this episode, so if you can view the episode there as well! We're still exploring how we can fine-tune our Facebook live stream episodes, so if you have any ideas/suggestions, we'd love to hear from you on our Facebook page.

This is Part 2 of our interview with Vasun of Monsoontable.com. If you haven't already heard Part 1, go ahead and listen to that first! We promise Part 2 will be just as exciting as she continues to share with us personal anecdotes and gastronomic lessons.

In our two-part sixth episode of Tapau Please, we speak to Vasun of Monsoontable.com, a zealous woman who has a relentless love and passion for cooking, and especially South Indian cuisine. She shares with us her gastronomic journey of what food means to her, how she learns about the world through food and cooking, and what people like you and I can learn from every meal.