March 23, 2017

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by Daniel Yap

THE late Mr Lee Kuan Yew worked out for about an hour each day, including during lunchtime. President Barack Obama exercises for 45 minutes, six times a week. Vogue editor-in-chief Anna Wintour plays tennis daily. The “Oracle” Warren Buffet exercises regularly as well, and they all swear it makes them more productive at work, in addition to the obvious health benefits.

It’s something companies have caught on to as well. As a matter of fact, the short-term productivity benefits of regular exercise – happy workers and sharper minds from naturally-produced endorphins and stimulants – are significant enough for bosses to start consider exercise to be part of a workday.

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Those of us who have worked at Japanese or Chinese firms may have experienced a bit of that “workout” workplace culture – stretches and simple calisthenics at the start of each workday. But many companies are taking it further than that.

One study of more than 200 workers at three sites: a university, a computer company and a life insurance firm, showed that 30-60 minutes of exercise resulted in a 15 per cent boost to work productivity that day – that’s 6-12 per cent of an 8-hour workday in exchange for a 15 per cent boost.

On top of that, workers felt better about their work and about themselves after exercising, which could have longer-term benefits in terms of worker retention and mental wellness.

In the long-term, a 2011 study published in the Journal of Occupational and Environmental Medicine showed that replacing 2.5 hours of work with exercise in six healthcare workplaces led to a noticeable reduction in absences, higher productivity and more patients seen.

Locally, OCBC, AIA Singapore and KPMG have launched programmes to reward employees who exercise regularly. The advent of wearable fitness trackers has enabled easy and accurate tracking of employee activity and disbursement of incentives, which can be worth as much as $100 a month.

But what’s the cost to set up such a programme for other firms, especially smaller ones? Building an in-house gym may be out of reach for most, and gym memberships can be costly to reimburse, and usage hard to track.

Some HR consulting firms can help plan a programme for a fee, or one could turn to a growing number of fitness incentive apps from vendors in Singapore and abroad.

The AIA Vitality wellness programme, which is exclusive to AIA policyholders at $36 a year, is also made available to companies that wish to have it as part of a comprehensive health and wellness benefit for its employees.

Nevertheless, a determined worker shouldn’t let the lack of a company policy stand in the way of better performance. Aim for a 20-30 minute activity during your lunch break, which should give you time to cool off and grab a quick bite before getting back in the hot seat.

The science is clear: It’s high time we considered fitness and exercise to be part of the job.

 

This story is part of a series with AIA Singapore.

AIA Singapore is invested in the health and wellness of Singaporeans and has launched AIA Vitality, a comprehensive wellness programme that rewards members for taking small, everyday steps to improve their health.

 

Featured image by Sean Chong.

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by Daniel Yap

SINGAPORE is engaging in a long-term war, with high stakes. It’s the war for our health and overall well-being, and for disease prevention which has long-run payoffs – better quality of life, reduced costs, lower risks. The details of NurtureSG, a Ministry of Health plan to instill healthy habits in our children, will be announced later this year, but any plan needs to consider potential obstacles.

The first thing standing in the way of healthier children is unhealthy adults. We need no reminding that children are most influenced not by what they are told by their parents and teachers to do, but by what they see their parents and teachers doing. Thus, any aim to change the health-wise behaviour of the next generation must take into account the behaviour of this generation.

It may be straightforward enough to try to drill healthy habits into our children, but how then can we incentivise adults, whose habits have already been formed and practiced for decades, to change? We would not want to train our children up a certain way only to have them slip back into an unhealthy adult lifestyle because they were following their parents’ footsteps.

Adults need to replace old habits by forming new ones, and new habits are formed by repetitive behaviour. Without long-term goals, such sustained change would be difficult.

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For starters, we need to address the psychology that defeats long-term goals: affective bias, risk discounting, and hyperbolic discounting.

Affective bias, that is, bias that is rooted in our emotions, causes us to hear only what we want to hear. For example, the strong emotion associated with comfort eating can cause us to put too much stock in a “reduced fat” label on an unhealthy snack…and there goes the diet.

Uncertainty about the goals we set is what leads to risk discounting, where we downplay the risky effects of our behaviour. If you didn’t know how much you needed to eat to lose weight, would you have chicken nasi briyani for dinner, and a large bag of potato chips at the movie afterwards? Probably. But if you knew you had to eat under 1700 calories a day to lose weight, then it would be immediately clear to you that the 900 calorie nasi bryani and the 1000 calorie bag of chips would completely wreck your goals, especially if you already had a typical 500 calorie breakfast and “diet” 400 calorie lunch.

Hyperbolic discounting is the cognitive bias that favours short-term gains – why someone would choose to get $50 now than $1,000 a year later. It is why diet plans fail, why savings plans fall through, why we won’t cut our carbon footprint even though we know we put the future in peril.

How can children and adults get past these roadblocks to a healthier life? First, the emotional appeal of a long-term healthy lifestyle needs to stay strong. We need constant reminders that this is good for our family, good for our children and good for our silver years. Strong campaigns and culture-building are key to achieving this.

Then, we need instant gratification for our efforts. This is the short-term counter to short-term temptations, and this has so far been the hardest to achieve on a national scale.

This is why people post their workouts and gym bods on social media – to soak up the likes and encouragement as fuel for the next workout. This is why wearables are effective, because they are a constant reminder on your wrist of whether you’ve covered your 20,000 steps today, or gotten enough sleep, or pushed your heart rate frequently enough this week.

Instant gratification is why we need incentive programmes like the national steps challenge, in-house corporate fitness or weight-loss competitions, or programmes for individuals like AIA Vitality to reward workouts with vouchers, send encouragement, form support groups, set reminders, and do anything necessary to keep our eyes on the short-term goal for as long as it takes to reach the long-term one.

We are all, in one way or another, attracted by short-term gain. And if healthy living isn’t attractive in the short-term, then unhealthy living will win out. And what happens in the short term determines who wins the long-term war for our well-being. If we lose the war for our own well-being, we’ll be putting unnecessary obstacles in the way of the G’s push to make our children healthier.

 

This story is part of a series with AIA Singapore.

AIA Singapore is invested in the health and wellness of Singaporeans and has launched AIA Vitality, a comprehensive wellness programme that rewards members for taking small, everyday steps to improve their health.

 

Featured image by Sean Chong.

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by Bertha Henson

I HAVE been swimming four times a week for the past four years. Okay, I’m lying. I have bouts of down time which usually last a couple of weeks. The last bout lasted two months, until the middle of February.

I suppose I can trot out the usual excuses like no time, crowded pool, rain etcetera to justify my sloth. Truth is, as anyone who exercises regularly knows, it’s so hard to get back into the groove if you’re out of it so long. So during the two months of inactivity, I did what I’m sure no doctor would recommend: I ate less. I figured that less exercise should be accompanied by less calorific intake. After all, my mantra is, I exercise so that I can eat whatever I want.

People say that even if the rain was pouring down or the pool filled with screaming kids, there’s always the gymnasium or other exercises that are weather and child-proof. I agree. Except I think swimming is the least disruptive of all exercises both pre-and post-wise. At least for me.

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I just change into my costume, drape a towel around myself and my feet in flip flops and take the lift to the ground-floor to the condo swimming pool. I do so in the mornings, when children are already in school and tai tais haven’t readied themselves for public exposure. Neighbours always ask me the same question when they see me in the pool: “Isn’t it cold?” I tell them it’s cold only if you decide to stay put in the pool, which is surely not the point of the activity.

I am no swimmer, frankly. I’ve always feared water and won’t get into a pool where my feet can’t feel the floor. I swim breast-stroke only and keep my head above water all the time. I do not wear goggles or a swimming cap. I find them “fussy”.

While I don’t know how to tread water, I am very good at walking, jogging and doing a whole bunch of exercises in the pool. I don’t know if they qualify as aqua-aerobics but they are, believe me, tiring.

When I am done, usually in 40 minutes, I get out of the pool, drape a towel and proceed home for a bath. It’s so much easier than getting into jogging gear with socks and the right shoes. And then having to get out of them.

How did I get myself back in the groove? By that most mundane of methods: looking in the mirror. People who exercise look healthier. I look thinner but unhealthy. Then there’s the other big difference between people who exercise and those who don’t: watch the way they walk. The fitter person seems to float on air while the sloth drags his weary body. I was starting to “feel’’ heavy.

Then there are the eight sets of swimming costumes that lie un-used in my wardrobe. I hesitate to get into them because I’m worried about looking flabby. Yet I know I will get flabbier if I don’t get into them. I did the next best thing: I bought myself another swimming costume. Now…if you buy something, you will use it. I don’t regret paying for the new costume because of what I have been able to receive in terms of healthier skin and lighter feet.

It also means I can eat more.

 

Featured image by Sean Chong. 

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by Najeer Yusof

WHEN Ms Dawn Sim, 30, needed a babysitter to watch her son while she was away, all she had to do was put up a post on the Chip Bee Gardens’ Facebook group.

“There was this 14-year-old Canadian girl, living two streets down, who responded and she has been helping me out for a month already,” she said. The resident of six months added: “Just the other day someone was requesting for a ladder on the page. This is a really wonderful initiative that brings the residents in my community closer.”

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Unlike the Chip Bee Gardens of the past, which was formerly a British military estate, the community today comprises a mix of locals and foreigners. This change in the demographics of Chip Bee Gardens is one of the issues that the seventh edition of OH! Open House’s annual art walk will highlight. Chip Bee Gardens is an estate comprising single and double-storey colonial houses in Holland Village.

This year’s art walk explores the historical significance of Holland Village and it is done through three 45-minute tours. The Chip Bee tour will feature art installations in residents’ houses. The tour will draw attention to the social and lifestyle changes in the community due to evolving demographics, and architectural remnants from the British era.

Encompassing the theme of “Borders”, the tour will feature artwork such as Creep in Three Movements by artist Yen Phang. Mr Phang, 38, used inked and stained toilet paper which he layered and bundled across a resident’s living room. His installation, placed among the objects of the house, seeks to portray “artwork as a pest”. This is to address the relation to existing developments and incoming changes to Chip Bee Gardens.

 

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Mr Yen Phang, 38, with his installation, Creep in Three Movements. He inked and stained toilet paper before layering and bundling them. His installation can be seen in the resident’s living room, as part of the Chip Bee tour.

 

OH! is organising two other tours: The HDB tour and the Hakka Cemetery tour. The HDB tour, which is themed “Goods”, will showcase artworks that appreciate the value of everyday objects defining one’s identity.

 

Mr Joel Chin, 31, with his installation, Echo, which is a display of porcelain items. Using a power tool with a sanding bit, he removed all motifs on the porcelain items to reflect a loss of identity. Within these items, he placed a speaker that plays a recording of his attempts at learning the Hakka language. His work can be seen in the HDB flat, which is part of the HDB tour.
Mr Joel Chin, 31, with his installation, Echo, which is a display of porcelain items. Using a power tool with a sanding bit, he removed all motifs on the porcelain items to reflect a loss of identity. Within these items, he placed a speaker that plays a recording of his attempts at learning the Hakka language. His work can be seen in the HDB flat, which is part of the HDB tour.

 

“Rituals” is the theme of the Hakka Cemetery tour, which seeks to highlight the concepts of repetition, order, loss and remembrance. This tour is self-guided.

 

Don't Ask Me Where I Come From, a sculptural installation by Mr Ivan David Ng, 26. His work, made from rock, stone and clay, reflects his Hakka heritage. His work can be seen within the field in the Shuang Long Shan Hakka cemetery.
Don’t Ask Me Where I Come From, a sculptural installation by Mr Ivan David Ng, 26. His work, made from rock, stone and clay, reflects his Hakka heritage. His work can be seen within the field in the Shuang Long Shan Hakka cemetery.

 

OH! Open House Art Walk is an art exhibition that ventures outside of museums into the heartlands, showcasing the heritage of these neighbourhoods through art. The past eight years have seen them set up in Marine Parade (2011), Tiong Bahru (2012), Marina Bay (2013), Joo Chiat (2015) and Potong Pasir (2016). This year’s art walk will run on Saturdays and Sundays, and will take place from Mar 4 to Mar 19. Ticket are priced at $25.

 

Featured image by Najeer Yusof.

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by Azimin Saini (Michelin Guide Singapore)
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ON RUE de La Roquette in the outskirts of Paris, Alain Ducasse, the illustrious chef behind the many Michelin-starred restaurants from Paris to London is hunched over a mound of cocoa beans spread on a metal counter. “I had the dream of making my own chocolate, making it the traditional way from bean to bar,” he says in French. The counter is in a factory that specialises in bean-to-bar chocolates supplied to his restaurants and sold online. Many of them are single origin products made with beans sourced from the likes of Peru, Java and Vietnam.

Half a world away in the Malaysian state of Pahang, a member of the Temuan community – an orang asli (indigenous) ethnic group harvests a cocoa pod, to be sold to a local chocolatier. These are foraged from the wild and grow as solo trees rather than in organised plantations. Their way of life has been unchanged for generations and many depend on rubber tapping and forest foraging for an income.

From Paris to Pahang: the two locations are distinct but connected threads that make up the auburn fabric of the chocolate world. For centuries, the relationship between cocoa production and chocolate consumption has been a portrait depicting the haves and the have-nots.

One sees it as an affordable but luxurious indulgence, the other to merely eke out a living.

Countries home to cocoa bean farms are often developing or middle-income countries which supply raw materials to Western production centres thousands of kilometres away. Most chocolates produced by these origin growing countries are often seen as inferior, made by constituting low-quality cocoa powder with vegetable fat – not cocoa butter as is the case of quality chocolates.

“It’s ironic,” says Toby Garritt, CEO and founder of Pod Chocolate. “When you ask people about their favourite chocolate, they’re invariably going to mention chocolates from France, Switzerland or Belgium. None of these countries are cocoa-growing countries.”

“I’m from Australia and my family had a vineyard in South Australia,” Garritt continues. “And where you have the vineyard, you have the winery. No one would imagine taking Australian grapes to France and calling that a French wine. And yet, it’s perfectly normal for cocoa to travel thousands of kilometres and somehow it becomes French or Swiss. Why is that?”

 

The Big Change
But a tectonic shift is happening. Garritt is part of a growing crop of Southeast Asia-based fine chocolate makers who operate a short distance away from cocoa tree farms. The CEO lives in Bali and uses Balinese cocoa beans for his range of chocolate bars.
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It’s a niche playing field and these makers are scattered across the South East Asian region. In Malaysia, there’s Chocolate Concierge whose products includes bars made from cocoa pods foraged by the Temuan community. Over in Vietnam, there’s Marou Faiseurs de Chocolat created by Samuel Maruta and Vincent Mourou. Further east in The Philippines, there’s Hiraya Chocolates – the brainchild of Arvin Peralta who sources his cocoa beans from Davao. Indonesia, the world’s third largest exporter of cocoa, is emerging as the biggest player in the bean-to-bar scene as it’s home to a handful of makers ranging from Pipiltin Cocoa to Pod Chocolate.

These makers are only a few years old, and the scene is at its infancy. But already, domestic and international coverage is picking up, along with export offers promising to take these bars to the global stage. What unites them is a sense of irony – that cocoa producing countries are not also home to premium chocolate makers.

 

Cocoa’s History in South East Asia
In part, it’s because of the global development of the chocolate economy. For all its sweetness and associations with luxury and romance today, chocolate has a dark history. That French, Swiss and Belgian chocolates are seen as the pinnacle of quality is a direct result of history – one that has seen the dawn of colonisation and heard the rallying cries for national independence.
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Here’s a brief but vital history: cocoa itself is native to Central America and grows in a narrow girdle stretching 20 degrees north and south of the equator. The Spanish conquest of the region introduced this exotic tropical product to Europe where it was first enjoyed as a drink, and then in confectionery. It wasn’t long before colonial powers sought to increase its production, and began planting the trees in other colonies – including Southeast Asia.
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The first cocoa beans to reach the region was in 1660s on the Manila-Acapulco Galleon Trade – a route that connected the Spanish colonies of The Philippines and Mexico across the Pacific Ocean.

Not to be outdone, other European powers began experimenting in their South East Asian colonies. The trees flourished but they found better commercial success with other cash crops. Spices are of greater value in the Dutch East Indies (present-day Indonesia), rubber easily outweighed cocoa beans in Malaya while the French similarly found greater commercial imperative with growing coffee in Vietnam.

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Despite its introduction as a crop in this region, Arvin Peralta of Hiraya notes that Asians were not exposed to the chocolate making traditions of Europe. “The Spanish just used chocolate for chocolate drinks. That’s the product that developed here in The Philippines,” he says referring to tableya – a Filipino chocolate drink introduced during the Spanish colonial era.

Instead, it is the fledgling chocolate companies in the European metropoles that would emerge as leviathans in today’s chocolate world. Van Houten was one such – the Dutch firm invented the cocoa press in 1828 – the hydraulic machine that separates cocoa solids from cocoa powder that made mass chocolate manufacturing a reality. British maker Fry’s was another, for inventing the chocolate bar in 1847 by mixing sugar with cocoa powder and cocoa butter.

Over the course of a hundred years, many of the original chocolate makers have merged into massive multinationals. Fry’s was gobbled up by rival British chocolate company Cadbury in 1919 which was in turn acquired by Kraft Foods in 2010. Belgian chocolate maker Callebaut and French Firm Cacao Barry merged in 1996 to form Barry Callebaut which today produces 1.7 million tonnes of cocoa per year.

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By the 2010s, change was in the air. Consumers started growing conscious of the source of their food and support for small producers took off. Craft beers boomed, as did the third wave coffee joints that swept much of the world’s cities. With it rose the bean-to-bar chocolatier that was the antithesis of everything a multinational offers: terroir sensitivity, fair trade and to some, exclusivity.

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The fleshy white insides of a cocoa pod.
The fleshy white insides of a cocoa pod.
The Importance of Staying Local

This new wave of chocolate makers do everything from purchasing their own cocoa beans, grinding them down on site, moulding, packaging and marketing them.There was just one problem: few are based in the origin growing countries. This distance and lack of direct access to farmers have led to criticism of bean-to-bar makers for using inferior beans even if the products are single origin.

One such critic is Frederic Loraschi, a pastry chef and consultant for juggernauts like Hershey who believes that bigger buyers get better beans. “These guys get the best beans because they buy big volumes and can afford it,” he tells trade website Confectionerynews.com. “The others buy leftovers that nobody wants.”

Small chocolatiers are not able to afford travelling regularly to form strong relationships or control the fermentation process, he says.

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“You need to be on the field selecting beans yourself but they [the plantation or seller] have probably already sold their best beans to Barry Callebaut,” he adds.
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And that’s exactly where Southeast Asia’s chocolate makers have an edge. Living a short day trip away from the farms means they are, “[not only] able to be on site to inspect the beans,” says Ning of Chocolate Concierge, “but are able to take it one step further, which is to start from the tree itself.”

Agreeing, Garritt (pictured left) says: “How do you know if you’ve got a high quality raw material? The first thing you have to do is go into the farm and ask yourself, is this a healthy and happy looking farm? If it isn’t why is that?”

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Empowering the Powerless
Part of the appeal of these bean-to-bar chocolate makers is their social mission which has an impact on communities as much as on the quality of the cocoa beans that they get. They are closer economically and emotionally to these farms: their multiple sojourns into the cocoa growing depths of their countries often come with the intention of helping farmers to maximise yields, better cocoa quality and hence increase their earnings.
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The week before we spoke to Arvin Peralta of Hiraya, he was visiting cocoa farmers east of Manila in an old port city where the Spanish first introduced cocoa to the region. Unlike in the south where there are established plantations and where he primarily already sources his beans, the cocoa trees here are much older and the farmers are not clued in on post processing techniques.

“The production is small and they don’t know how to ferment the beans which is required in making fine chocolates,” he says referring to the crucial step in which microorganisms work to develop chocolate’s flavour and colour.

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Arvin Peralta (in blue) inspects the cocoa beans with a farmer.
Arvin Peralta (in blue) inspects the cocoa beans with a farmer.

“Doing so can double or triple the selling price. When I spoke to them, they’re interested to learn how and we’ll connect them with the Cocoa Foundation of The Philippines to teach them about post processing. So by the time it’s the May harvest season, they can apply what they’ve learnt.”

The root of the issue is because the farmers themselves have never seen the end product.

“Being at the bottom of the global food chain, farmers typically sell their beans to a middle man and then lose sight of them,” wrote Tissa Aunilla, co-founder of Pipiltin Cocoa on her alma mater’s website. “As a result, some of our suppliers in Tabanan, Bali had never tasted chocolate in their life, even though they had been cocoa bean farmers for 30 years.”
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This makes a massive difference. Garritt says: “Coffee farmers drink their own coffee, so they will know whether his coffee this year was good. He can ask himself, ‘hey this is good, what happened this year?’ With cocoa, the farmers have absolutely no idea. They don’t know the difference between fermented and non-fermented beans, or if it works well.”

One way his company gets around this is to receive beans from co-operatives and turn it into chocolate for them to sample. “So we provide feedback and input on their process even though we’re not the ones ultimately buying the beans,” he says.

Their efforts to help farmers don’t end there. Instead, they also typically pay the farmers higher prices. Pipiltin Cocoa, for instance, pays its suppliers 40-50% more than market price – the same figure that Pod Chocolate reports.

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Vincent Mourou and Samuel Maruta. Photo credit: marouchocolate.com
Vincent Mourou and Samuel Maruta. Photo credit: marouchocolate.com
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“In Vietnam we are fortunately working in good conditions, meaning that the normal market price farmers will get for fermented cacao beans is very close to the price of cacao delivered in London or New York, that’s already more than double what a West African farmer would typically earn,” wrote the duo behind Marou Chocolates on their website.

“At Marou we pay a significant premium over this local market price […] we pay more than the other buyers to have access to higher quality cacao before the other buyers.”

The Rise of The Affluent Class?
Naturally, this means fine chocolates costs more, rendering it almost an accidental luxury product. In The Philippines, a low-quality chocolate bar could is priced as little as 20 to 40 Pesos while a bar of Hiraya chocolates rings up 180 pesos at the cash tills.
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Even so, all the chocolatiers we spoke to report that their sales are on an upward swing. To support this boom, Pod Chocolate just opened a new factory to quadruple production capacity with ample space to expand in future. This is also the factory from which they would start looking for export partners. Pipiltin Cocoa has just made its bars available in Tokyo along with an expanded digital Japanese footprint to serve that market.
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Hiraya Chocolates is looking to double their production this year and Chocolate Concierge purchased an entire farm to have complete control over its products from tree to bar.

The clincher? The bulk of their customer base is local. It’s a sure sign that the taste buds of at least a certain affluent segment of the South East Asian population are becoming not just more discerning but are developing a sensitivity to terroir and ethical consumption.

“There’s an emerging market for this similar to the third wave coffee trend,” says Peralta whose bars are often sold out at retail locations. “It’s mostly millennials and hipsters or the older generation who are looking for healthier options.”

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A staff member from Pod Chocolate in Bali.
A staff member from Pod Chocolate in Bali.

Still, Ning of Chocolate Concierge strikes a cautious note and believes that Asia still has some way to go at least when it comes to terroir and origin. “Japan has the longest history of regional awareness but this sensitivity is not as developed elsewhere in Asia. Yes, we can tell the difference between durians like a D24 from a Musang King but that has not extended to other types of food.”

“We are still in the infancy, but the trend is only moving one way and people are becoming more aware and asking the right questions. For me, the person who picks up the bar and doesn’t know the Malaysian bean-to-bar chocolate story goes, “wow, I want to know how the bar is made,” then that to me, is success.”

But beyond Asia, the common goal of these indie makers is for the world to pivot to these cocoa-growing regions as fine chocolate producing countries too, and for farmers to have a fair shot at a better life.

These are valiant efforts, even if it’s at its nascence. It may not quite narrow the gap between Paris and Pahang or the haves and have-nots just yet, but it does at least take it that much closer.

 

This article first appeared on Michelin Guide Singapore. Visit Michelin Guide Singapore on Facebook.

Featured image by Pixabay user AlexanderStein. (CC0 1.0)

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Hyundai replaces Yeo's as S.league sponsor for 2017 season
Hyundai replaces Yeo's as S.league sponsor for 2017 season

by Daniel Yap

AFTER a run of 13 years, food and beverage maker Yeo’s will no longer be sponsoring the S. League.

The company confirmed in a statement it would pull out of supporting the 2017 season after weeks of back-and-forth, including reports of Yeo’s desire for a five-year plan for the league, and the league’s lack of such a plan.

New sponsor Hyundai will step in to take Yeo’s place, while co-sponsor Great Eastern has already confirmed its support for the 2017 season. Komoco Motors, the local dealer for Hyundai, with its Chairman Mr Teo Hock Seng has been a long-time patron of Singapore football. Mr Teo was the former chairman of Tampines Rovers FC.

The two-year deal means that the league will now be called the Great Eastern-Hyundai S. League. And after much hand-wringing about long delays in jersey printing due to the late sponsor announcements, the league will kick off this Sunday (Feb 26) at 6pm at the National Stadium with the Great Eastern Community Shield match between defending league champions Albirex Niigata FC (S) and Tampines Rovers FC.

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The S. League is in a bit of a leadership pickle now that CEO Mr Lim Chin has resigned, leaving the reins to director of operations Mr Kok Wai Leong in the interim. The Football Association of Singapore (FAS), which runs the league, is also facing its first open elections in the wake of reports of under-spending on grassroots football, a FIFA order to end political nominees sitting on the council and hold fair elections, and a lack of confidence in the current leadership.

Tote Board funding for the FAS has also now been given to statutory board Sport Singapore to administer, another sign that confidence in FAS management is less than complete. It used to be disbursed directly to the FAS, although it is not unusual for Sport Singapore to administer funds to national sports associations.

Hyundai’s sponsorship also means that chances are now slim that Mr Teo might run for the hot seat of FAS President. Mr Lim Kia Tong, current President of the FAS Provisional Council, former Woodlands Wellington General Manager Mr R Vengadasalam and Hougang United Chairman Mr Bill Ng are rumoured to be in the running for the FAS top spot.

 

Featured image courtesy of the Football Association of Singapore.

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by Daniel Yap

TWO op-eds on tobacco in the run-up to Budget 2017 caught my eye.

The first is one by the economist Mr Donald Low in the Business Times on Feb 17, calling for a “grand bargain” – an exchange of cigarettes for reduced-risk tobacco products.

The second is by Dr Chia Kee Seng, professor and dean at the Saw Swee Hock School of Public Health, National University of Singapore, and Dr Kenneth Warner, Avedis Donabedian Distinguished University Professor of Public Health at the Michigan School of Public Health, University of Michigan, published in Straits Times (ST) on Feb 18.

The two doctors called for an end to the scourge of smoking, pitching once again the G’s already-proposed measures of age limits, flavour bans and packaging changes as the way forward. These ideas are already being implemented by other nations.

Both pieces agree on this point – courageous action must be taken to mitigate the high cost of tobacco on our society. But do Singapore’s policymakers have the courage to save lives?

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Singapore’s tobacco policy of ever-higher taxation, bans and graphic marketing has not put a significant dent in the smoker population in Singapore over the last decade. Smoking prevalence has hovered between 12 and 16 per cent, with male smoker prevalence around 25 per cent.

One should note first that in Singapore, one-fourth of those below 18, the current legal age, had already tried smoking. It stands to reason that more laws will not stop this segment of curious youth from engaging in risky, illegal behaviour. And with the youth segment being the true “gateway” to smoking (a huge majority of smokers get hooked before the age of 21), it seems that more laws alone are unlikely to put a significant dent in the smoking rate.

The Health Ministry has set an ambitious target of 10 per cent smoking prevalence by 2020. It is admirable, maybe even attainable, but it is a big reach nonetheless. Dr Chia and Dr Warner pointed to New Zealand, Finland, Canada, Sweden and France as countries that have set a goal for a smoke-free society in eight to 23 years.

What is notable is that these countries, and many others at the forefront of the anti-smoking movement, allow reduced-risk tobacco products as a way for smokers to either quit or at least reduce the cost of smoking to society.

Singapore remains stubbornly behind the times in this area, maintaining a ban against reduced-risk products and constantly citing worry about a “gateway effect” where e-cigarettes, snus (chewing tobacco popular in Sweden and Finland), and heat-not-burn products would lead youth and non-smokers to pick up smoking.

Studies in the United Kingdom (UK) over the last few years, however, have shown that the gate swings almost uniformly in one direction: helping smokers quit (and typically become e-cigarette smokers) rather than enticing youth or non-smokers to “upgrade” to smoking. You can find the Department of Health’s findings published here.

 

Taking on some risks for greater good

That’s where Mr Low’s “grand bargain” comes in.

Based on the UK research, would it not be more prudent to lift the ban on reduced-risk products while at the same time clamping down on smoking tobacco? No doubt e-cigarettes are harmful to health, but this is a risk mitigation situation, much like how the G wants gamblers to put their money with well-regulated casinos or with entities like Singapore Pools and Singapore Turf Club, which will redistribute to social causes.

We must remember why we want to bring the smoking rate down: the health and social costs of smoking are high. If there is a way to reduce the costs by allowing alternative products, why not? Reduced-risk products can continue to be regulated and taxed as cigarettes currently are. And with alternatives in place, we can look to the other side of the “grand bargain” – cutting down on smoking, perhaps even to the point of banning it altogether.

It seems that harsher laws against smoking would be most effective in tandem with the availability of alternative tobacco or nicotine products, with a complete smoking ban as the end game.

Perhaps Singapore can lead the world in this area as well, and become a smoke-free nation by 2030? What will it cost us? Likely nothing more than converting smokers to lower-risk non-smoking tobacco and nicotine products. Courageous policy-making like this, I think, is the best care that this nation can provide for the long-term health of its smokers – and non-smokers too.

 

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by Melissa Tsang

I’M A 23-year-old Chinese Singaporean woman. After graduating culinary school in 2016, I started as a commis (also known as 马王, or minion) in a Chinese restaurant kitchen along Orchard Road. This is a description of my everyday work, in English, written for friends and family who are curious.

The structure of a Chinese restaurant kitchen

I drew a diagram of what our kitchen looks like, from where I stand (I only know how to hand draw and then upload a picture, please forgive incompetence):

pic 1

Dim Sum, 点心: They make the har gow, siew mai, XLB (little soup dumplings), carrot cake, cheong fun, and many other forms of dim sum and desserts. Because nearly everything there is made by hand, from scratch, they start work at 7am to finish their prep before service starts at 11am. Since we only serve dim sum in the afternoon, they get off work at 5pm, or whenever they finish their scheduled prep for the day. They are usually considered a separate kingdom from The Main Kitchen and the roasting department.

Roasting/BBQ, 烧腊:This is where the Peking duck, braised duck, roasted suckling pig, soy sauce chicken, char siew, roasted pork belly, braised pig’s intestines, etc. are made. They have two work areas — the back, and the front. The back is where all the heavy prep work is done. Every day they have to wash, marinate, dress, and hang carcasses; as well as roast them in their huge apollo oven (it looks like a tandoor). The front (a tiny work space beside the main kitchen) is where they carve and plate their finished products. They don’t just prepare their own items, like an a la carte order of a Peking duck; they also make products for the main kitchen. For example, they have to produce char siew for the rest of the kitchen — dim sum uses a lot of char siew for their pastries; the main kitchen uses char siew in a Yangzhou fried rice.

The Main Kitchen, 厨房: When industry people say “kitchen” they often refer to any of these sub-sections, and not dim sum or BBQ:

Steaming, 上什/蒸锅/蛋扣: They are located right beside dim sum, and are responsible for anything from the main kitchen that requires steaming — for example, Teochew steamed pomfret, Cantonese steamed marble goby, steamed bamboo clams with fried garlic and tung hoon. They make the daily double-boiled soups, and are also in charge of preparing the sharks’ fin and sea cucumber (very labour intensive, time-consuming products to prepare). Unlike the rest of the main kitchen sub-sections, they coexist very peacefully with dim sum.

Wok, 炉头/炒锅: Most people are more able to understand this sub-section of the kitchen. It’s basically where all the things are stir-fried or deep-fried. Within the wok line (our wok line can accommodate six, but most of the time we work with four) there is a hierarchy.

Wok 1 is head chef, 老大/大佬. He makes the big and final decisions for the main kitchen. He doesn’t do much prep work. If there are orders for abalone, sea cucumber, Alaskan crab, the expensive stuff, they go to him. But he is really more important as a political figure, not as a cook. Like a gang leader, or any head chef, he is supposed to enforce discipline and consistency in his kitchen. He is also supposed to protect the interests of the main kitchen, especially against Front-of-House and higher management, especially in disputes with HR. For this reason, people expect him to exhibit a lot of machismo and dominance, or else they consider him ineffective and weak.

Wok 2 is the sous chef. He is not as politically significant as the Laoda, but he is acting chief in Laoda’s absence. He schedules our duty roster. He may also cook the Very Expensive Things. Some corporations/restaurants that do Cantonese cuisine have a policy of hiring only Hong Kong nationals to occupy head chef and sous chef positions. Ours is one such company.

Wok 3 is expected to cook anything short of the Very Expensive Things. Although he is lower in rank than Wok 2, he is not necessarily less experienced.

Wok 4 is also known as the deep-frying wok, or the “tail wok”. It is usually occupied by a more junior person. If a whole fish needs to be deep fried, it goes to him. He also handles a lot of fried rice, ee fu noodles, fried bee hoon, stir-fried carrot cake. Since the larger and heavier woks are all kept at his end of the line, he cooks off most of our sauces (XO sauce, black pepper sauce, chilli crab sauce, sweet and sour sauce etc. ), deep fries peanuts, cashews, walnuts, whole chickens multiple times a week. He has an enormous role in prep. This person must work very quickly, and must multitask well. When service gets very busy, he should be able to deep fry two different items while stir frying ee fu noodles, without losing his shit.

Woks 5 and/or 6 are opened when we’re descending into chaos and desperately need another wok guy to help out. That’s when a qualified person, who otherwise performs another role, goes on the line for the night.

Butchery, 水台: The person working in butchery has one of the most strenuous jobs ever. Our butcher happens to be the largest dude in the kitchen. When deliveries come, they go straight to his room. He is the one who has to wash cartons and cartons of vegetables alone, break down entire carcasses of cod, hack entire legs of Jinhua ham, chop crates of ribs into smaller chunks, etc. He has to lug boxes and boxes of stuff to and from the walk in freezer. These are on top of the fish and seafood he has to kill and clean. He mostly works with the heaviest cleaver.

Knife work, 砧板: This station is a line of three cutting blocks (literal blocks, they are very thick and heavy, for stability). People doing knife work slice and chop almost everything the kitchen uses. They also have to marinate all the meat, sliced fish, diced chicken, etc. They have a never-ending list of things to do. They are also the first line to read and process order tickets. For example, an order comes for “Seafood fried rice, medium, +salted fish, on hold, no MSG, not too oily, VIP, split into 6 portions”. The relevant information to the dude at the cutting block is “seafood fried rice medium + salted fish” has to pass the ticket over with the correct amount of diced seafood, julienned lettuce, and a small handful of chopped salted fish. Then his job is done and he has nothing else to do with this order ticket.

The Center Line/Traffic control/Communications, 打荷: This is where I work, between the knives and the fire. This is the section most difficult to explain to outsiders. This is where the youngest, most junior people work. This is the section that is the least technically demanding (i.e. you can train a monkey to do this job), but it is the most physically mobile, and the most cognitively demanding position during peak hours.

I’ll first explain what happens when we get a single order, using the above example – “Seafood fried rice, medium, +salted fish, on hold, no MSG, not too oily, VIP, split into 6 portions”. The dude at the chopping board has already pushed the lettuce, diced seafood, and salted fish from his side to our side of the table. We take a quick glance at the order sheet. First, we grab a medium-sized portion of rice. Then we transfer everything from our side of the table to the table directly accessible to the wok guys. We tell him, “no MSG, not too oily”. We then fetch a serving tray, six small plates, a small rice bowl, and a metal dish. The wok guy makes the fried rice, dumps it in the metal dish, then we portion the fried rice using the small rice bowl (so that every portion is in a neat little mound). This fried rice example is a very simple example involving a bit of communication between our section and the wok line.

Here is another example, involving more inter-department teamwork: an appetiser plate named 特式三拼

pic 2

Let’s say there’s an order for this item for five people. The knife work dude will toss over five butterflied prawns and five mantou rings (the dim sum department makes these weekly, in huge quantities). I will have to dust the prawns in potato starch, garnish and decorate five plates on a serving tray, sear five pieces of foie gras, and have wasabi sauce and foie gras-mushroom sauce on standby. At the same time I have to talk to Wok 4 – “特式5位”. Sometimes he forgets what he has to do, so I will say “炸锅巴5件,wasabi 虾球5粒,打鹅肝汁”. He will do all that while I sear the foie gras. When the foie gras is almost ready, I will call BBQ. They will bring five individual portions of braised duck and tofu, and I will plate up and send the dishes out.

These are only individual examples. On their own, they are very easy to execute. But on a busy night, between 6:30 – 9pm, the ticket printer doesn’t stop running. It will feel like the orders are coming in faster than we can send out dishes. This is when our roles within the section become specialised, and the concept of “queue” and “time” becomes especially relevant:

pic 3

Incoming orders:

Highlighted in pink is the table where we process incoming orders. The shaded black box is the ticket machine, facing Knifework. Any order printed is first visible to them, although we have trained ourselves to read from the other side.

(As far as possible), according to the order in which they were printed, Knifework pushes ingredients with their order sheets over to our side, and they will all be received by the Korkor, who is the most senior person in the section. The first thing he will do is separate dishes “on hold” from “fire”. “On hold” means the order has been processed, but the customer doesn’t want it now. For dishes on hold, he groups them by table number. For dishes ready to fire, he sorts them according to

1. Time of order. But it’s not rigid, it’s no big deal if an order printed at 7:35pm goes out before an order printed at 7:32pm.

2. Whether it is a soup, appetiser plate, non-starch item, or starch item. Within the same time frame, items should be sorted to prioritise soups and starters first, and starch dishes last.

3. Front-of-House mistakes – sometimes FOH barges in saying “I FORGOT TO KEY THIS ORDER IN PLEASE SAVE ME AND MAKE IT NOW”. We could say “no, dis your problem”, or we could allow that item to jump the queue.

4. How angry the customer is. Some customers are able to wait, others are not. If it’s been 15 minutes and a table hasn’t gotten their fried rice and are upset, we understand and will help that item move up the queue. But if the order has literally just been printed and a server comes in saying “HE’S PISSED OFF”, we do not entertain this request. Because we honour the concept of the queue.

Outgoing dishes:

When we’re busy, I stand facing the table highlighted in green. On this table we cram at most three to four items in a wok guy’s immediate cue. Meaning he simply has to concern himself with clearing these few items as quickly as possible. The rest of the space is reserved for plating and garnishing. In a five minute time frame, I might have fish pan frying on the stove, tofu in the deep fryer, while plating lobster ee fu noodles for 10 people, while listening to wok sounds. We look down when we plate so we can’t see much else, but we are able to hear when a wok guy is done with a dish. If he’s done, we have to drop what we are doing and send out the dish. As soon as the immediate queue begins to clear, any one of us will fetch items from Korkor’s Organised Queue of Incoming Orders.

Stacking and efficiency:

Sometimes there’s a Yangzhou fried rice in Wok 4’s immediate queue, but he’s been busy and the fried rice hasn’t been started. Then Korkor receives another Yangzhou fried rice order, but if we go strictly by time, that Yangzhou fried rice would be quite further down the queue. Nevermind, we let it stack. The Korkor will call out “扬州炒饭有塔!” then he tosses it over to me. Stacking is inevitable because if we went item by item, according to time, we would literally die.

Prep work and miscellaneous duties:

There are many other small, routine, menial tasks that I do every day, that I don’t need to talk about here. Oil does not pour itself, I need to fill metal drums of oil for each wok guy about twice a day. Eggs don’t crack and separate themselves. Seasoning containers don’t refill themselves. And so on.

The more interesting prep work is in sauces. A great example would be XO sauce. We make roughly 10 litres of XO sauce every two weeks. When we realise we’re running low, we need to start dicing (very small dice) Jinhua ham and salted fish. This is very difficult. They are very tough ingredients. I do not like this part. Then we need to soak dried shrimp, steam and shred dried scallops, and grind chillies, shallots, garlic, and the soaked shrimp. We will weigh the required MSG and sugar. Then the XO sauce is ready to be cooked off.

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This article was first published at eightmileswide.svbtle.com/.

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ONE legend of Valentine’s Day says that Valentine was a Christian priest who lived around 300 AD in Rome. Marriage for young men was outlawed by the Roman Emperor Claudius II, who thought single men unencumbered by a wife and family would make better soldiers. Thinking the edict unjust, Valentine defied the emperor to continue secretly performing marriages for young couples. He was found out and executed in the end.

Leaving aside the question of how true the story is, it seems that opposition have always played a part in the Valentine’s Day narrative; not necessarily out of romance. For the people of these countries, they had cause to protest in the name of some other love:

 

1. Islamabad, Pakistan – court banned Valentine’s Day celebration

Pakistan

Image from Facebook user Sam Mugabe.

Pakistani florists and restauranteurs aren’t too happy. The Islamabad High Court banned all celebrations of Valentine’s Day in government offices and public spaces, with immediate effect. For the first time, flowers and heart-shaped balloons could not be sold on the streets of Islamabad. This came in response to a private petition arguing that Valentine’s Day was un-Islamic, as it promoted immorality, nudity and indecency under the guise of spreading love.

While conservative Pakistanis cheered the court order, younger and more liberal residents voiced their dissatisfaction at what they perceived as state interference in a non-issue. Many Pakistanis managed to circumvent this law, by celebrating the occasion in groups or holding private parties indoors.

At least one person was happy with the ban. USA Today reported that Ms Mehak Haque, 23, a communications student in Lahore, found Valentine’s Day to be “a dreadful day for all the single people out there… There is unwarranted pressure on those who don’t have a Valentine date or aren’t seeing anyone.”

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2. Surabaya, Indonesia – students protested against Valentine’s Day

Indonesia

Image from Facebook user Surabaya Kita.

“Say No to Valentine!”

Students from one Muslim school in the city of Surabaya held a protest against Valentine’s Day on Monday (Feb 13). Protestors ranged from 13 to 15-year olds and included many girls wearing the hijab, or headscarf. They denounced Valentine’s Day as a Western occasion that encourages casual sex; something incompatible with Indonesian values.

Such sentiment is not new. Indonesia, the world’s most populous Muslim-majority country, has often seen Islamic clerics and religious leaders deride Valentine’s Day as a celebration of sexual immorality. In 2015, Indonesia’s Islamic clerical body even threatened to issue a fatwa, or a ruling under the Islamic law, against the sale of condoms, following reports they were sold together with chocolate to mark Valentine’s Day.

Despite these objections, many in Indonesia still enjoy the occasion, particularly in major cities such as Jakarta where cards and chocolates are widely available.

 

3. Mecca, Saudi Arabia – no longer so disapproving of Valentine’s Day

Saudi arabia

Image from Facebook user Sujit Pal.

While some Islamic countries are tightening regulations for Valentine’s Day, Saudi Arabia has done just the opposite. It kept to its efforts for reform under the leadership of Deputy Crown Prince Mohammed Salman, aimed at making Saudi Arabia more open to the world. This year for instance, flower shops throughout the Arab city, Jeddah, were selling custom-made Valentine boxes, including balloons and flowers, starting at 550 Saudi riyals (around SGD$209).

This is in stark contrast to previous years when religious police patrolled flower shops and confiscated  offending red roses they found. In 2012, more than 140 people were arrested for celebrating the event. This year however, celebrations were possible after the cabinet banned the Committee for the Promotion of Virtue and the Prevention of Vice from pursuing, questioning, requesting identification from or arresting suspects in April last year.

However, some florists in the kingdom still chose to avoid participating in the holiday to prevent controversy. “We have experienced problems in the past and I am not willing to go through the same dilemma again,” an anonymous florist in the city of Riyadh told Arab News.

 

4. New York, USA – charity drive named after a banned Valentine’s Day custom

Sofitel

Image by Facebook user Sofitel New York.

Here’s a Valentine’s Day nugget: New York Trend, a weekly news publication of New York city and Long Island, reported on 7 Feb that New York’s luxury hotel, Sofitel New York, was holding a charity drive named “Une Loterie d’Amour”, which translated to A Love Lottery. Like the legend of Valentine the priest, the hotel seemed to be making good out of a bad case. Because the charity drive, which lasted from Feb 1 till Feb 14, actually shared the same name as an old, outlawed French Valentine’s Day custom.

Hotel guests who donated to The Bowery Mission – which provided for poor and homeless New Yorkers – got to pick one of the red valentine envelopes hung from the window display at the hotel’s Gaby Brasserie Francaise restaurant. The envelopes were differentiated based on the currency denomination of the donation – USD$10, USD$25, USD$50, USD$100, USD$250 and USD$500. Prizes written inside ranged from one complimentary cocktail, a dinner or dessert for two, to a two-night Sofitel Los Angeles stay at Beverly Hills.

The historical “Une Loterie d’Amour” however, was not so loving. Singles of both sexes and all ages would enter houses opposite each other in the middle of February and shout through the windows for their desired partner. Unfortunately, should the female partner not come up to the man’s standards, the match was called off for him to continue with his search. Vengeful women left high and dry would gather before a ceremonial bonfire to hurl vulgarities at as well as burn the belongings of the men who did the rejecting. Behaviour got so bad during the Love Lottery that the authorities felt the whole custom had to be stopped.

Though Sofitel New York’s “Une Loterie d’Amour” shared faint echoes of the banned tradition, such as approaching a window and picking a prize, it is not confirmed if it drew inspiration from the past. More likely,  thankfulness, rather than hurt feelings, rounded off the modern “Une Loterie d’Amour”.

 

5. Paris, France – say no to love locks

love lock

Image by Facebook user Briony Wemyss.

Inscribed your name and your lover’s on a padlock, clip it to the railing of a bridge and throw the key into the river. This is the love lock – 21st century’s grand gesture of romantic love.

But there are those who thought walls of love locks on monuments unsightly and structurally hazardous to boot. In June 2014, part of Paris’s iconic bridge, the Pont des Arts, collapsed due to the sheer weight of the locks.

Two Parisian residents, Lisa Anselmo and Lisa Taylor Huff, had observed how the trend got out of hand from 2008 and decided to launch a “No Love Locks” campaign in January 2014. For four years running, it declared Valentine’s Day a “No Love Locks Day”.

Its 2014 petition, which called for a ban of love locks in France gathered more than 11,000 signatures. Though no formal ban was instituted, the city cleared all 45 tonnes of padlocks from the Pont des Arts in June 2015. Later in the same year, transparent panels replaced the mesh wires to discourage love locks from being clipped to the grilles.

The campaign continued because the problem has not been isolated to Pont des Arts. The organisers counted at least “10 bridges… the entire quay along the Seine, and several landmarks including the Eiffel Tower” affected by love locks. They were convinced that “only a ban will begin to make a permanent change in Paris, and save their historic landmarks”.

 

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by Vanessa Wu

NEITHER is ComfortDelGro for that matter.

Singapore’s biggest taxi company is hoping to introduce surge pricing, which is an Uber innovation, reported The Straits Times (ST) today. It is also proposing to flatten its complicated fare structure, said its new CEO, Mr Yang Ban Seng.

Commuters would probably appreciate a simpler system given that there are close to 10 different flag-down rates, three different metered-fare structures and more than 10 kinds of surcharges, as well as eight types of phone-booking charges in Singapore. This, however, is provided that a flatter fare is not levelled up, going by what the Land Transport Authority (LTA) found out in 2015.

But surge pricing where fares rise according to real-time demand? Such fares can exceed $140 at crunch times, such as during rail breakdowns.

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Mr Yang said that the proposals would be made to the Public Transport Council (PTC), although he doesn’t seem to hold out much hope: “We would love to do surge pricing, but I don’t think we’re allowed to.”

If ComfortDelGro, the biggest player with more than 16,800 taxis in its fleet gets its way, you can bet the other smaller taxi companies will follow suit.

Uber as well as other ride-hailing companies like Grab are probably watching developments closely, even as others put their operations and strategies under a microscope.

Uber Singapore’s general manager Mr Warren Tseng came out hammer and tongs to rebut a newspaper report that close to 1,000 of its cars were idling in carpark. He said this in an interview with The Business Times (BT) on Feb 8, even though the article appeared in The Straits Times and was based on the newspapers’ checks.

Mr Tseng said that cars that have been “deemed idling in carpark lots” were either new cars that were still under inspection and needed to have the In-Vehicle Unit (IU) installed or cars that were being cleaned after their rental owners returned them.

“With such flexibility, you see cars coming in and out daily. Sometimes they are parked for servicing; other times for cleaning after the driver is done using the vehicle. As an outsider, if you look at the lots, it is easy to assume they are not being hired,” said Mr Tseng. He refused to reveal the total number of vehicles in Uber’s fleet “for strategic reasons”.

Mr Tseng also defended Uber from industry watchers who felt that it had been creating pressure on prices of Certificates of Entitlement (COE), saying that “it is unfair and misdirected to assume so.”

“If you look at LTA’s (Land Transport Authority) data, COE prices have actually dropped from April 2015, which was a month after LCR [Lion City Rental] started, to the current rates,” said Mr Tseng. Lion City Rental is a Uber-owned car rental company that rents out private cars to Uber drivers and the general public.

COE prices have definitely fallen since nearly two years ago as a general trend. But last year, industry watchers said that Uber kept COE prices up when “aggressive” bidding was observed in one of Uber’s exercise to obtain fresh COEs in 2016.

According to an ST report in April last year as well as figures from LTA, the COE prices for cars in all three categories increased in April 2016.

If there was any decrease, it was the Prevailing Quota Premium (PQP). For instance, PQP fell from $49,541 for Mar to $46,077 for April for Category A cars in 2016. PQP is the amount required for a COE extension or renewal for a vehicle already in use.

The COE prices began to fall in the second bidding in May 2016, but an ST report said that “they would have fallen more dramatically if not for strong bidding from Uber”.

In the same report, ST said that Lion City Rental had secured about 1,700 COEs for cars in three separate bids in just two months of bidding.

From this comparison, Mr Tseng’s rebuttal is mostly in conflict with other reports and LTA’s figures. But since Uber doesn’t want to talk about numbers, the actual situation is unclear and left to further speculation.

Another newspaper report today is also not helping Uber’s reputation. Saddam Hussein Norazman, 23, was yesterday jailed for six weeks and banned from driving for five years for causing the death of one of his rear seat passengers and injuring a van driver in an accident on Sept 25 last year. This is the first case of an Uber driver involved in a fatal accident.

 

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