Best Wedding Caterer in Singapore
Artisanal Catering Services | Halal Catering Singapore Services
by Rasel Catering Singapore Pte Ltd
(Singapore buffet catering company and Halal food caterer)
Established in 1997, Rasel Catering Singapore Pte Ltd has worked its way to become a renowned food caterer with a focus on sustainability. Famed for themed setups and remarkable service, we won recognition in numerous awards such as Promising Brands in Singapore Prestige Brand Award 2010, Established Brands in Singapore Prestige Brand Award 2011, 2013, 2015 and 2016, Established Entrepreneur in The Entrepreneur of the Year 2013, Spirit of Enterprise, Best Caterer by Singapore Tatler ‘Best of Singapore’ for two consecutive years and Outstanding Brands in Influential Brands.
Being customer-focused, we aspire to build long term relationships with our wedding couples, corporate clients and be part of their significant milestones and life moments with our catering services.
Whether it is birthday parties, weddings, full month celebrations or even corporate themed events, we provide quality buffet catering services and ensure that the event is executed with professionalism. Some of our key events are AWS Summit Singapore, Industrial Transformation Asia-Pacific, Singapore FinTech Festival 2017 just to list a few. Being a certified halal catering vendor in Singapore, you can be assured that the food is suitable for all your Muslim friends and colleagues.
Other than event catering, wedding catering is our forte. We take pride in our work, ensuring that all the details are taken care of, to create the themed wedding. Wedding catering goes beyond just serving delicious food, we create themed decorations such as Garden themed decor, In the Backyard themed decor, Enchanted Tiffany Blue themed decor, Joy-metric themed decor and many more.
Call our friendly catering consultants or wedding catering consultants for your event catering today and let our creative chefs create a personalised halal catering menu to give you the best event catering experience.
As a GeBIZ vendor, you can also find information about our catering menu in GeBIZ website.
Rasel Catering Singapore has been endorsed by Health Promotion Board for its wide range of healthy buffet catering menus, browse our Buffet Lunch/Dinner, Tea Reception, Cocktail Reception, Western Buffet, Wedding, Kids Party, Full Month, Bento Box, Mini Buffet catering and Chinese Banquet menus here for your event catering.
Enjoy up to 15%* off wedding package. For latest wedding menus, contact us at [email protected] or call us at 67777-183.
Rasel, always an artisanal affair. Your preferred Singapore food catering company.
As artisans of joy, giving joy is our business. Throughout the years, we supported various charity organisations. Contact us with your proposal and we will be happy to work something out.
Catering SingaporeHalal Caterer Singapore
Be it a Mini Buffet Catering for a family gathering or for the kids, our Kids Menu, Baby Full Month Catering, Fusion Asian food for your guests or an International Buffet for your esteemed clientele, we offer all these to you at attractive rates.
Enjoy Great value when you engage our food Catering Services because we provide delectable dishes that are safely prepared, healthy and deliciously presented. We provide catering services at any of your desired locations and for all occasions, including Corporate Seminars Caterer, Hari Raya Haji, Wedding Catering, Tea Reception and more.We make an Excellent Food Catering Partner
There are so many ways we can help you avoid the hassle and save time when it comes to food catering!
Since our inception over a decade ago, our food is certified halal by MUIS – the Muslim religious council of Singapore. Even if it’s celebrating Christmas Catering or Chinese New Year Catering, your Muslim guests can tuck into the Halal-equivalent of the festive favourites.
All our menus from High Tea Reception, BBQ Catering, our Peranakan Buffets, Packet Meals Catering or
In addition to our superior quality, we also ensure a stylish presentation to complement your event. We listen carefully to your needs and that of your clients to make sure that we surpass your expectation. Our experts conduct a thorough research on the recipes and prepare them to match your tastes. We infuse our special style and expertise in the basic ingredients to give your food a special flavour and impressive presentation.
Luxury catering for a sumptuous private feast at home | The Peak Singapore
A couple of weeks back, we recommended a few restaurants that offer intimate spreads right at your doorstep. Now, we’re looking a little bigger (emphasis on little) – small group banquets, spreads and parties thanks to some luxury caters for some much-needed reprieve in stressful times.
We aren’t advocating for wanton partying – social distancing and basic sanitation is still a must. But while we ride out the COVID-19 pandemic, it’s important to keep living: be it a baby shower or birthday, significant events can be commemorated responsibly.
(Related: Covid-19: Here’s what restaurants and bars are doing to stay afloat)
Michelin-trained luxury caterers
Take Tim’s Fine Catering for example. The eponym is a Michelin-trained chef that hails from the Netherlands. His experience in vaunted culinary institutions is legendary: he’s had a stint in two three-starred restaurants, Oud Sluis and Auberge de I’ll, and a two-starred restaurant, Sketch. Chef Tim Meijers was also head of catering at Saint Pierre in Singapore for two years.
(Related: In locked down New York, alcohol sales are skyrocketing)
He brings contemporary French cuisine with a touch of Japanese influence and years of professional experience to Tim’s Fine Catering: everything, down to the cutlery, ingredients and service, adds to the final gastronomical experience that seeks to bring fine dining to the comfort of home.
As such, expect a meal more akin to sampling a tasting menu than a buffet – with delights such as Boston lobster cannelloni, slow-cooked wagyu ribeye with rainbow ratatouille and a dark chocolate sphere topped with edible gold.
(Related: Odette named Asia’s best restaurant for second year in a row)
Of course, you can trust the catering company to craft a bespoke menu that suits your dietary requirements and preferences – simply tell your personal co-ordinator and butler that’ll make running any event a breeze.
It’s unsurprising then that the catering company was nominated for Caterer of the Year 2020 by the World Gourmet Summit. You can find out more about the menu here.
Here’s our pick of luxury catering services for intimate gatherings and convivial soirees with people that matter the most: expect themed buffets, cocktail canapes and live stations. Here’s to good food, good wine and most importantly, good health.
Other high-end catering services
Halal Corporate Buffet Catering Services in Singapore
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Singapore’s Trusted Corporate Catering Specialist
Formerly known as Ye Liang How, How’s Catering is committed to providing tasty, quality and halal food catering services to our customers with absolutely no compromises.
From a humble family kitchen in 1991 to a modern facility today, our core belief in delivering unbeatable quality has transformed How’s Catering into one of Singapore’s premier corporate catering providers.
Today, we are your trusted ally for both large-scale corporate events and small family gatherings. Whether you’re looking for halal mini buffet catering, wedding catering services, high tea catering or a dependable corporate catering provider with exceptional quality from food to service, How’s Catering is the right partner for you. Contact us today!
Halal Catering Experts With MUIS Certification
When it comes to halal catering in Singapore, we understand that trust and authenticity are at the heart of your concerns.
That’s why How’s Catering is a fully MUIS-certified caterer – we make sure our ingredient preparation, cooking method, kitchenware and comprehensive operations adhere to halal standards and principles.
That way, you and your guest’s peace of mind are never at doubt to enjoy our food to its fullest!
What our customers say
We strive to make your satisfication our top priority. Here are some of the kind reviews from our satisfication customers.
Passionate and professional team that goes the extra mile to ensure the food and setup is perfect! Thank you for customising the setup to fit our event theme perfectly! Super highly recommend them (and we had lots of compliments on the food quality!)
The Live Stalls and the VIP reception was set up professionally and the food quality was good. It was indeed a pleasure to have How’s Catering as the official caterer for Telok Blangah CC Opening and Funtastic Carnival. I would like to especially expressed my thanks to you for taking time out to perform the site visit to ensure all the things are in order. You have provided me with good advice and have helped to ensure that all things are in order. Thank you and hope to work with you and How’s Catering soon!
Thank you very much for the excellent food & prompt service. All the participants/seniors enjoyed very much. The choice of food best selection for seniors. Literally, the bento trays were all empty. Thank You How’s Catering!
This year we celebrated my grandma’s 90th birthday at her house with buffet Catering from How’s Catering! The set up was prompt and beautiful! The food were all delicious and fresh! They even have longevity peach buns 寿桃/莲蓉包 and they were delicious! If you are looking for buffet Catering for your next occasion, I will definitely recommend you to check How’s Catering as they have a wide range of menu for you to choose from.
The food is delicious and more than enough portion for 20 paxes. The service is also good, the delivery man reach on time and wait until the event ended. Thanks a lot!
On behalf of our organising team for the recent MOE HRG retreat, would like to extend our deepest appreciation to How’s Catering for the great service and food provided throughout. Thanks for accommodating to our many changes and we truly appreciate it. The feedback from participants on the quality of the refreshments provided was very positive too.
|Alphine Spring Catering||Crystal Teng||6544 1318 / 9731 2733||[email protected]|
|AM Chef Catering||Eva||6743 9969||[email protected]
|Amici Events & Catering||Leroy Diong||6542 5679||[email protected]
|Angel’s Restaurant||Martini Masijan||6243 1802||[email protected] com.sg
|Anglo Chinese Cuisine||Chua Pak Ang||6250 1717 / 8318 9998||[email protected]|
|Appetizer||Pauline Kwek||6100 6800||[email protected]
|BBQ Wholesale Centre||Sharon Siah||9225 5227 (messaging only)||[email protected]|
|Bellygood||Joseph Gan||6694 1717||[email protected]|
|Bibik Caterers||Katherine Goh||6583 2188||[email protected]
|Bliss Catering||Chang Wen / Derric||9239 8583 / 9146 4966||[email protected]
|Brinda’s||Malar Sinnadurai||6274 6327||[email protected] com.sg|
|Cafe Galilee||Tan Beng Seng||6265 6256||[email protected]
|Casserole Catering||Keith Lai||6323 6445||[email protected]
|Casuarina Curry Banana Leaf||Daphne||6285 9001||[email protected]
|Catering Culture||Ms Nora||6742 2282||[email protected]|
Chilli Api Catering
|Chefs Catering||Alicia Tan||6316 9696||[email protected] sg|
|Continental Delight||Job Ang||6665 0222||[email protected]
|Curry Pot Catering||Steven Tay||6242 3979||[email protected]
|Deli Hub Catering||Serene Teo||6833 7938 / 6515 0020||[email protected]
|Delizio Catering||John Teo||6280 0040||[email protected]|
|Des Kitchen||Ednes Voon||6659 0600||[email protected] com.sg|
|Doulath Catering||Subaidah||6257 9378 / 9062 7742||[email protected]|
|Dragon Phoenix Restaurant||Yvonne Hu||6250 3991||[email protected]
|East West Fusion||James Khoo||9770 6164||[email protected]|
|Eatz Catering Services||Novie||6789 0328||[email protected]|
|Eatzi Gourmet||Sales Team||6858 0111||[email protected]
|Ecreative Catering||Fiza||6363 3636||[email protected]|
|Elsie’s Kitchen||Job Ang||6288 4457||[email protected] com.sg
|Eternally Yours||Sue Yusoff||6659 2837||[email protected]
|FattyDaddy FattyMummy||Fion Lim||6100 0087||[email protected]
|First Cuisine Catering||Ronald Kwek||6250 6090||[email protected]
|Foodtalks Caterer & Manufacturer||Fiona Huang||6246 3369||[email protected]|
|Food Fest F&B||Catherine Lim||6297 9111||[email protected]
|Fostre Catering||Catherine Lim||6659 9111||[email protected]|
||Alden Ong||6383 3003||
[email protected] com.sg
|Gayatri Restaurant||Nirmala||6292 4544||[email protected]
|Gim Nam Food Caterer||Ruth Peck||6758 1207||[email protected]
|Gim Tim||Sun Huiquan||6459 7766||[email protected]
|Good News Cafe||Alvin Sabai||633 64161||[email protected]|
|Gourmetz||Marcus Wong||6266 0655||[email protected]
|Grain Catering||Sales team / Meiting||3163 5336 / 8298 8449||[email protected]
|Gustos||Jocelyn Tay||6286 3003||[email protected] com.sg
|Halia Catering||Raihana Salim||8444 1148||[email protected]|
|Harvest Catering||Jeramin Kwek||6755 1069||[email protected]
|Hong Yun Catering Services||Trevor Soh||9479 9417||[email protected]
6852 2854 / 8533 4145
|Imperial Court||Esther Tang||6553 2777||[email protected]
International Catering Pte Ltd
[email protected] com.sg
|Jamil Catering||Ani||9677 3530||[email protected]
|Jin Cuisine||Roy Tan||6288 8551||[email protected]|
|John’s Catering||Veronica Chang||6264 2343||[email protected]
|JR Foods||Thomas Wong||6288 4111||[email protected]
|Kampong Cafe||Choo Lai Eng||6100 3663||[email protected]
|Kate’s Catering||Soh Sheng Tze||67444 527 / 67444 528||[email protected]
|Katong Catering||Heng Yi Sheng||6344 4115||[email protected] com.sg
|KG Catering||Deen||6858 8010||[email protected]
|Kian Huat Restaurant||Lee Kian Hoong||6756 5280||[email protected]|
|Lagun Sari||Shermen Lim||6440 7274||[email protected]
|Lavish Dine Catering||GP Tan||6392 2688||[email protected]
|Le Rainbow Catering||Ernest Aris||6589 8855||[email protected]
|Lee Wee Brothers||Darren Lee||6535 6535||[email protected]|
|Liang Food Caterer||Katherine / Siti||6446 2049||[email protected] com.sg
|Long Jiang Culinary||Steve Yap||6757 7887||[email protected]
|LPH Cateriing||Lee Peng Hwa||6474 7866||[email protected]
|Luna Catering||Ophelia||6286 3003 / 8828 3003||[email protected] / [email protected]|
|Lye Heng Food Supplies||JC Seah||6755 6755||[email protected]
|Makan Mate||Vigette Anne Amparo||6264 2233||[email protected]|
|Mamanda||Shifa’ Hannan||6396 6646||[email protected]|
|Manna Pot Catering||Eileen Yong||6853 1568||[email protected] com.sg|
|Mapollo Catering||Andrew Tan||6246 6281||[email protected]
|Mapollo Funeral Catering & Servuces||Andrew Tan||6246 6281||[email protected]
|Marina Bay Sands||Priscilla Lew||6688 3133||[email protected]|
|Mum’s Kitchen||Phoebe Teo||6346 0969||[email protected]
|Muslim Delights||Zubair Hassan||9633 0261 / 9487 4055||[email protected]|
|National University of Singapore Society||Agnes Phua||6586 3771||[email protected]
|Neo Garden Catering||Kelly Chang / David Siew||6833 7924 / 6833 7926||kelly. [email protected] /
|NTUC Foodfare||[email protected]|
|Occasions Catering||Gianna Chang||6299 6211||[email protected]
|Oh’s Farm Catering||Shirley Foo||6448 8878||[email protected]
|One The Food||Peggy Koh||6758 5888||[email protected]|
|Old Chang Kee||Jason Tien||6555 0055||[email protected]|
|On & On Diners||Ping||6570 9939||[email protected]
|One Faber Group||Cathie / Chanaka||9765 1351 / 9188 3379||[email protected] com|
|One Family Catering||Hong Zhao||6659 3988||[email protected]
Orange Clove Catering
Tan Tun Lim / Yvonne Tan
9710 1009 / 9088 9209
|Orange Lantern||Alvin Lee Sir Shan||6841 2398 / 9675 9990||[email protected]|
|PastaMania||Lilian Hoe||8660 3909||[email protected]
|Pattaya Garden Catering Services||Bennie Tan||6345 5544||[email protected]
|Pines Food Delight||Chris Tan||6278 8414||[email protected] com.sg|
|Pin Si Kitchen||Sandra Gan||6758 8177||[email protected]
|Pollo F&B Services||Andrew Tan||6246 2180||[email protected]
|Puteri Wedding Services||Aishah Jaafar||8113 2074||[email protected]
|QQ Catering||Alicia Tan||6316 9696||[email protected]|
|Rasa Rasa Catering||Martin / Sulimah||6570 1065||[email protected]
|Rasel Catering||Josephine Teo||6777 7183||[email protected]|
|Rilassi Catering Pte Ltd||Edmund Ngoh||6254 1680||[email protected] sg|
|Robert Catering Services||Joanne||6299 4640||[email protected]
|Royal Palm @ Clarke Quay||Abdul Nasheer||6333 5123||[email protected]
|Rumah Makan Minang||Muhamad Hazmi||6294 4805||[email protected]
|Sakunthala’s Restaurant||Sarasvathi||6293 6649||[email protected]|
|Samsui||Jess Tang||6254 8081||[email protected]|
|Saybons||Ian Choo||9151 3132||[email protected]|
|SATS Food Services||Nicholas Ong||9126 9810||[email protected] com.sg
|Serve Best Pte Ltd||Tan Jie Ming||9049 0448||[email protected]|
|Sembawang Eating House||Neo Siong Hoon||6423 9861||[email protected]
|Seng Beng Siang Food||Tan Koon Eng||6445 7522||[email protected]
|Seyu||Ding Hua||8686 4413||[email protected]|
|Shereen’s Kitchen||Arifin Bin Mohd Rahim||9669 1459||[email protected]
|Sin Hong Yun||Crystal Teng||9731 2733||[email protected]
|Shiok Kitchen||Jenn Foo||6411 4994||sa[email protected] com
|Sodexo||Joseph Mah||6911 2116||[email protected]
|Spice Village||Ilhan||6303 0503||[email protected]
|Spize Catering||Bernice Wong||9653 9933||[email protected]
|Spring Ocean||Andy Chua||6748 6041||[email protected]
|Springleaf Prata Place||Seth Raman Santhosh Kumar||6570 6554||[email protected]|
6852 3338 / 9278 8910
[email protected] com.sg
|Tang Tea House||Sharonne Tan||6386 4851||[email protected]|
|Team Catering||Patrick Chan||6283 8932||[email protected]
|The Caterers||Pauline Lim||6745 9339||[email protected]
|Spark & Flame Catering||Joyce Sim||6288 6346||[email protected]
|The Orange Ballroom||Rozie Dasuri||6547 4458||[email protected]
|The Sapling||Kelvin Loh||6472 0933||[email protected]
Thyme Food and Services
6753 3226 / 9003 5789
[email protected] com.sg
|Tim Delight||Han Boon Lan / Sri Julianti||6756 3533||[email protected]
|TLG Catering Services||Tan Han Qiang||6690 0852||[email protected]|
|Uncle Fatman Cafe||Goh Joo Seng||9633 3801||[email protected]
|WE Cater||Justina Tan||6445 2636 / 9875 6932||[email protected]|
|Weddingku Gallery||Lynn||6293 4070||[email protected]|
|Wee Kee Catering||Lew Cheng Yong||6570 8551||[email protected]
|Xiang’s Catering||Stella Tan||6284 0300||[email protected] com.sg
|Yeh Lai Siang||Jermaine Tan||6744 2826||[email protected]
9 catering services in Singapore that will impress your guests
Getting something that impresses beyond your typical catering affair doesn’t mean you have to break the bank. These catering service providers below don’t just bring you good food, but anything from live stations to thematic decor, personalised menus and more.
Deli Hub Catering
There’s nothing too fancy about this Halal-certified caterer, but that’s all part of its appeal. They offer a decent selection of authentic local fare like Nonya mee siam, chicken satay and curry samosa, at more-than-affordable prices.
Thanks to Garibaldi, you can now bring the taste of Italy to your next party. The Italian restaurant-cum-caterer specialises in sit-down lunches and dinners, as well as cocktail receptions. Look out for their festive menus or customise your own with the help of the Garibaldi team.
We love how everything about Grain is well-designed, from its fuss-free packages and curated menu, to their user-friendly website where ordering takes only three steps or less. Grain’s fare will appeal to millennial tastebuds, with offerings like the Freshly Baked Focaccia, Torched Unagi and Roasted Rainbow Vegetables. Buffet prices start from as low as $8 per pax.
Kitchen Language Catering
Choose Kitchen Language Catering for an epicurean buffet experience like no other. Backed by Refinery Concepts, which helms F&B bigwigs like Fat Cow, The Marmalade Pantry and Bedrock Bar & Grill, this award-winning caterer offers fare from all 13 of their restaurants. A glorious feast is guaranteed, no matter which menu you pick.
Orange Clove Catering
Orange Clove impresses with their extensive range of packages. Think high tea receptions, vegetarian options, live stations and more; further broken down to a wide variety of sub-menus to help customise the perfect buffet spread. They also offer fantastic thematic set-ups.
The farm-to-table concept is fairly rare in the catering scene. Which is why Purple Sage’s shift towards using locally-grown and sustainable products for corporate events is an admirable one. On the social catering front, they have a versatile spread of Asian and Western cuisine that’ll suit any occasion.
You can indulge your guests with mouth-watering cuisine from The Halia, right in the comforts of your own home. The halal restaurant offers flexible options for gatherings of all sizes, whether it’s feeding a group of five with the Communal Feast, or ordering a buffet spread for bigger soirees. Enjoy more customisation by adding dishes from their ala carte menu.
Violet Oon’s Singapore
Your guests will be in good hands with Violet Oon’s full-service catering team. They go above and beyond by creating personalised menus and concepts depending on your dining needs. The specialty “live” station will be a hit, with classics like laksa, rojak, kueh pie tee and more.
Word. Events Catering
You might have seen Word. Events Catering around, thanks to their famous rainbow burgers. But hipster food aside, Word is a household choice when it comes to tasty gastronomic eats. They offer a modern twist to local cuisine; party sets, buffet, bentos, live stations and even tingkat are all available options–just pick what you prefer and they’ll deliver.
Food caterers ‘hobbling on’ amid slow recovery from COVID-19 pandemic
While other F&B businesses got some reprieve when dine-ins resumed about two weeks ago, caterers remained “in the dark” until last week when it was announced that wedding receptions would be allowed again from Jul 12.
That said, it remains unclear if serving of food and drinks can resume for work-related events, such as product launches and marketing events held at workplaces or other third-party venues. This is a key concern for Ms Chan, as such events form the bulk of her bookings.
“It’s good that we finally have some certainty for the weddings we are planning for, but we were hoping for some announcements or timelines for workplace events and we are a little disappointed on that.”
At Rasel Catering, Ms Loh is not expecting much of a boost from the latest easing of restrictions.
“We have received some enquiries for gatherings and weddings, but they are not confirmed because I think everyone is still a little cautious,” she said.
“Also with work from home remaining the default, I don’t think corporate orders will return in a big way. The increase in dine-in capacity does not help us so I would say it’s still very depressing for caterers.”
CHALLENGES WITH PIVOTING
Food caterers have not been just waiting for rules to be relaxed.
Over the past year, many have diversified into menus for smaller celebrations, individual bento boxes and gift sets. But these offer low margins due to smaller order sizes and higher costs for labour and packaging.
READ: Smaller menus, more takeaways this festive season as F&B businesses see ‘high’ eat-at-home demand
Ms Loh said: “In the past when we do an event for less than 100 people, it probably requires 10 chafing dishes for all the food, which means you only need one driver and one or two staff for delivery.
“But now for 100 bento boxes, we will need around 10 packers and for deliveries, we have one driver on three locations… If it’s multiple locations, we will need more people so it’s a huge surge in expenses.”
Apart from that, the costs of some ingredients have gone up by about 5 per cent due to pandemic-related disruptions in shipments, said Delizio Catering chief executive Joseph Lee.
“The events business has gone down so everybody’s fighting for a much smaller pie. But we need more manpower to pack and deliver so costs have gone up. It’s a double whammy,” he said.
“Everybody is just hobbling on and trying to get over this period.”
Under the encouragement of ACAPS and support from Enterprise Singapore (ESG), other caterers have also tried venturing into a different line of business, such as launching virtual F&B brands.
These brands, which are available only for delivery and takeaway, allow caterers to experiment with new offerings out of their idle kitchens.
This saves costs but it is not without challenges, said Mr Chan.
“The kitchens of most caterers are located at the far ends of Singapore so when caterers list their virtual brands on delivery platforms, they don’t get much (orders) because they are located too far away,” he explained.
While caterers can tap their own delivery fleet, it does not always make economical sense to “use a big van for a small delivery order”, he added. “It is definitely not easy but caterers are willing to try.”
READ: Companies seek new opportunities to stay afloat amid COVID-19 pandemic
Another area of diversification is to enter the market of ready-to-eat meals.
Mr Chan, who is the chief executive of Kitchen Haus Group that owns four catering businesses, is one of those who have made the shift.
His company rolled out a new brand Gourmet Xpress about a year ago but is only starting to see “some traction” now given that this is a “very saturated market” with many household brands, he said.
Resal Catering is also in talks to enter the ready-to-eat food segment but Ms Loh said the company is eyeing the export of its products overseas as the local market is “too limited”.
For Mr Chan, his company has gone into the agriculture sector by partnering a local urban farm. The new brand, called Frux Earth, launched its first vegetable subscription box this week and hopes to differentiate itself with a “farm-to-table” concept.
“We know that the catering industry is going through an upheaval, much like the department stores, but we are willing to try to remain relevant,” said the ACAPS secretary.
“ACAPS is very glad to see many of our members pivoting to new products and services. The association, with ESG, will continue to assist them with technical know-how and funding support.”
SOME LIGHT AT END OF TUNNEL?
Ultimately, the industry said it needs bigger events in order to recover.
Businesses that spoke with CNA noted some hope on the horizon with authorities announcing differentiated measures, including bigger social gatherings and higher capacities for some activities and public venues, for those who received jabs under the national vaccination programme.
READ: People fully vaccinated under national programme may be able to gather in groups of 8 from end-July
“Ultimately for us, if we focus solely on takeaways and deliveries, it will not bring in the same revenue unfortunately as catering for hundreds of people,” said Ms Chan from Luxe Catering.
“If the differentiated measures allow organisers to eventually hold events for more people and while offering a peace of mind, then that’s the way to go for us.”
But this remains very much dependent on the COVID-19 situation here and changes in consumer behaviour may mean that the recovery ahead will be slow, said Ms Loh.
“It’s definitely not going to be an instant rebound simply because people are cautious, rightfully, about how their food is served and also want to take precautions when it comes to taking part in some events,” she added. “So with these human behavioural changes, I expect the recovery to be slow.
“It also depends on how fast the Government measures are relaxed. If this takes longer and the message is to stay home, then it may be difficult for people to come out of that comfort zone immediately.”
With that, Ms Loh said she is hoping for the Government to consider rolling out specific support measures for the industry.
“I think they have to isolate catering from the rest of the F&B industry. Dine-ins, whether it’s two or five or eight, doesn’t mean business for us … so I would urge the Government to be a little bit more sensitive to this sector because if not, I would think a lot of caterers will soon be exiting the market.”
BOOKMARK THIS: Our comprehensive coverage of the COVID-19 pandemic and its developments
Download our app or subscribe to our Telegram channel for the latest updates on the coronavirus outbreak: https://cna.asia/telegram90,000 Singapore Airlines converted some planes into pop-up restaurants. All seats were booked in 30 minutes
Photo: Singapore Airlines
Restrictions due to the pandemic and border closures have affected the reduction in the number of flights in the world. In the United States alone, the four largest airlines, including American Airlines, lost $ 10 billion in the second quarter.In order to somehow work in the current conditions, some airlines are introducing new formats and ideas. For example, Singapore Airlines, which dropped 99.5 percent in the first quarter, converted two of its planes into pop-up restaurants for several weekends in October and November. The offer caused a stir among customers – tables were booked within 30 minutes.
The Singapore Airlines flight experience is legendary, writes Fast Company. Travel + Leisure has ranked this airline as the best in the world for 25 years in a row.World-class chefs prepare meals for passengers. Therefore, airline fans are willing to pay for a gourmet meal, especially now that they are feeling nostalgic for air travel.
Dinner will take place by plane at Singapore Changi Airport. As with flights, passengers can choose tables in a specific class. For example, the cost of food in first class is $ 474, in economy – $ 39. Guests will be seated in only half of the 471 seats to keep their distance, the airline said.
This is not the first time Singapore Airlines is experimenting with new catering channels. At the end of September, the company launched food boxes for sale, which will allow delivering food from different classes at a cost of $ 308 to $ 479 to your home. The service comes with cooking instructions and an individual playlist. In addition, you can buy onboard dishes from Wedgwood or Lalique, and even hire a chef who can prepare and serve meals at home.
While the Singapore Airlines dinner idea won’t cover its $ 825 loss in half a year, it makes sense for the company to stay in touch with its customers during this period of reduced travel and encourage them to fly again when it’s safe enough.Currently, only 32 aircraft out of 220 are in operation.
Other airlines are also trying to find ways to make money in the absence of flights. For example, catering companies Tamam Kitchen in Israel and Gate Gourmet in Australia have begun offering home delivery. Eva Air and Quantas have offered “flights to nowhere” – passengers pay for a flight that takes a scenic route but ends up at the same airport they departed from. Clients welcomed this initiative, but climate activists argue that such “empty” flights are harmful to the atmosphere.
Source: Fast Company
Translation: Lyudmila Budina
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The continental European season is over.The teams embark on a final tour, which will visit Singapore, Japan, Russia, the United States, Brazil and Abu Dhabi.
The Singapore Grand Prix is the first night race in the history of the championship. The premiere took place in 2008, and now stages are being held under artificial lighting in Abu Dhabi and Bahrain.
After the victory of Lewis Hamilton at Monza, the gap between the two championship leaders has narrowed to 22 points. The fight for the title continues.
Will Buxton recalls the 2009 Singapore Grand Prix
I fell in love with Singapore from the very first visit.In my opinion, Formula 1 hit the bull’s-eye by deciding to hold a night race here. After all, Singapore is the only city on the planet that truly lives 24 hours a day.
In the early years, journalists of the older generation, let’s say, complained about an unusual work schedule. But the young people immediately liked this atmosphere. It’s incredible to fall asleep at sunrise and wake up at sunset. Definitely one of the best races on the calendar. In addition, the conditions for journalists here are simply excellent.It’s actually not that hard to bribe us. Here is one of the best catering in the world among all the press centers in the world!
Formula 1 cars are nowhere more beautiful than in the light of the lighting masts in Singapore. The feeling is that the race is taking place in a specially equipped television studio.
One of my strongest memories is the 2009 Grand Prix. The famous accident of Nelson Piquet had taken place the year before. Fernando Alonso won the race thanks to the timely arrival of the safety car.At the same time, there was a memorable incident with Felipe Massa in the pit lane, when he drove away from his mechanics with a filling hose. Until now, it is felt that he is worried about this, perhaps it was that race that cost him the world title.
We returned to Singapore in 2009 shortly after Piquet was fired from Renault and then told the world that the accident was orchestrated. Flavio Briatore and Pat Symonds left the team, Renault lost its main sponsor. It was an incredible scandal, and of course, we all discussed its vicissitudes – first on the planes on the way to Singapore, and then during the weekend.
Piquet was replaced by Roman Grosjean in the team, and during Friday’s training he was the first to enter the track. Cameras followed him along the course of his circle: here he comes out of the turn, loses the car and turns him around. Exactly in the same place where Pique crashed his car a year earlier! It was very funny! Absolutely everyone in the press center rose from their seats and applauded. In the ten years that I have traveled the world with a Formula 1 caravan, this has been the most curious scene I have seen.It is simply impossible to come up with such a thing on purpose.
I can hardly remember the details of the race, but I will never forget this episode. The Grand Prix was eventually won by Lewis Hamilton, and Alonso finished third, dedicating the podium to Flavio Briatore and proving that he did not need a safety car to show a good result in Singapore. Fernando has always been good here.
Circle on the track with Max Chilton
Singapore is a long track with many turns.The first three are one very technical bunch. A quick exit, then a right bend and a slow enough left one. A lot on this track depends on how the car behaves when exiting a turn, and the end of the starting line is one of the places where this is especially important.
The fifth turn is a medium speed right, followed by a long straight. There are many bumps here, the bottom, striking against the asphalt, strikes sparks. The right bend, which splits the straight line approximately in half, is passed without throttle release, but makes this an interesting place for overtaking.Before the next braking, you can defend and attack in different ways.
There is very hard braking before a left turn. Outside, there is a wide departure area, but there are speed bumps. You can win back the time by driving off the track with two wheels, but it is important not to overdo it, otherwise you will jump on a speed bump and waste a lot of time.
A very tight right turn follows almost immediately. Last year I had an interesting moment here: I still hit a speed bump and literally drifted this whole right bend.It looked very impressive, but time was wasted.
Then another left turn with a reverse slope and a wall right at the exit. Not the easiest section, especially if you have poor traction. The exit is very important – a long straight line follows.
Another interesting spot is turn 14, after a long straight, where everyone is blocking the front wheels on almost every lap. After him – another straight line. It is downhill and ends with another 90-degree right turn.
At the end of the circle there are several chicanes. One of them dives under the podium, you leave as if under the audience – an indescribable feeling. The tunnel is very narrow, you literally kiss the walls, first on the right, then on the left.
The circle ends with a double left turn. The qualifications are especially interesting here. Since the circle is so long, you are usually ahead of your schedule by this point. Even if you play a little in each turn, by the end of the circle you will have enough, and you really don’t want to lose everything in the last bundle.But in order to perfectly pass the turn, you need to get to the apex very accurately.
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Rostec took part in the work of the Russian-Singapore Intergovernmental Commission
On October 17, the eighth meeting of the Russian-Singaporean intergovernmental commission took place at the Skolkovo Technopark as part of the Open Innovations Forum.
The heads of the Russian-Singaporean Business Council – Sergei Pronin and Deputy General Director of Rostec State Corporation Nikolai Volobuev – took part in the work of the commission. The parties discussed the prospects for the development of relations between the countries in the economy, politics, social and cultural spheres and noted that over the past year, the trade turnover of the two countries has grown significantly, the volume of investments of Singaporean companies in projects implemented in Russia has significantly increased.
During the meeting, the participants emphasized that next year, which marks the 50th anniversary of the establishment of diplomatic relations between Singapore and Russia, should continue the emerging positive trends in the economy.The Days of Singapore will be held in Moscow, and the Russian Cultural Center will be founded in Singapore. Great hopes are pinned on the conclusion of an agreement on a free trade zone between the EAEU and Singapore.
Among the priority issues and prospects for the socio-economic development of relations for the coming year, initiatives were singled out that directly concern members of the business council. In particular, the parties supported the cooperation between Rostec and the Singapore company United Crest Healthcare in creating international cooperation in the field of telemedicine, developing iMedic (Singapore) and JEMYS (Russia) technologies by combining key competencies, in particular in oncology, to provide quality medical services.The agreement provides for the implementation of a joint pilot project on the territory of Chuvashia with the participation of the National Medical Research Center for Oncology named after V.I. N.N.Blokhin and the company YSAR +.
In addition, a simulator complex for training air traffic controllers was put into operation at Pulkovo airport in 2016. The training equipment with innovative projection technology, developed and manufactured by the specialists of Azimut JSC together with ST Electronics, will allow simulating emergency situations on the airfield and practicing skills to ensure the safety of aircraft movement on the ground and in the air.It is planned to continue and expand cooperation, including through joint participation in projects of third countries.
The participants also supported the initiatives of the Ruselectronics holding in terms of developing cooperation with Singapore companies for the purchase of electronic components and components, promoting their own products, in particular, inspection complexes, and conducting joint research in the field of instrumentation for space and navigation.
Interest was aroused by the initiative of Russian Helicopters to expand the supply of helicopters and organize their servicing in Singapore and other ASEAN countries.
The parties noted that in development of the agreements of the seventh meeting of the commission, SIBER JSC and ST Electronics continued to work on the implementation of the AgilFence system at Rostec facilities. The first practical results of the pilot use of the AgilFence system in Russia should be presented in 2018.
The intention of the United Engine Corporation was supported to develop cooperation with the Singaporean side on the design and manufacture of products from polymer composite materials, as well as to continue consultations on the possibility of organizing after-sales service bases for aviation equipment in the Southeast Asia region.
The meeting participants supported the work of the Technodinamika holding on the development, together with Singaporean partners, of services for servicing the fleet of operating aircraft, including the possibility of creating a service center at the Krasnodar airport.
Initiatives were also supported to create a Center for the Promotion of Russian High-Tech Products in Singapore based on the products and services of enterprises within the perimeter of Rostec State Corporation, as well as to develop the export-import B2B platform RSTrade, operated by the executive structure of the Russian-Singapore Business advice.The platform was adopted as a tool for promoting civilian products of Rostec enterprises to the markets of the countries of South and Southeast Asia.
The parties supported the holding in April 2018 in Singapore of the III International Conference “Russian-Singapore Business Dialogue”, organized by the Russian-Singapore Business Council.
First Deputy Prime Minister of Russia Igor Shuvalov, who heads the intergovernmental commission on the Russian side, drew particular attention to the need to use in Russia the experience of vocational training of the ITE Singapore Institute, one of the best in the world.He welcomed the initiative of Rostec and the Moscow government to create a similar center in the Russian capital. Nikolai Volobuev is in charge of this project at the State Corporation. The parties also decided to increase cooperation between universities of the two countries. In this regard, the Russian-Singapore Business Council and the MGIMO Economic Club initiated the work of the Russian-Singapore Youth Business Council, designed to develop a dialogue between young professionals from Russia and Singapore.
In December, Rostec enterprises will take part in a business mission to Singapore, within the framework of which events and negotiations will be held on the practical implementation of the discussed projects.
The copyright for this material belongs to the Rambler News Service. The purpose of including this material in the digest is to collect the maximum number of publications in the media and messages of companies by aviation topics. AviaPort Agency does not guarantee the reliability, accuracy, completeness and the quality of this material.
Features of motherhood in Singapore
Evgeniya Emshenetskaya from Kiev works in marketing and runs the D’Jema project, which produces coloring books dedicated to Kiev and Odessa.But the experience of motherhood for our heroine is international: she gave birth to her eldest son, Alexander, five years ago in Washington, and the youngest, Mark, in Singapore, where Evgenia moved with her family at the beginning of this year.
I have never been to Asia. It’s hard to believe if you know my love of travel. Even having insanely cheerful friends who fly to the region at least once every six months, I still tried to avoid these trips – I was embarrassed by the climate, the number of people, and hygiene. At the time of my 35th anniversary, I did not have luggage with Asian impressions.So when I found out that we were going to have a long-term trip to Singapore, I was worried. The hormonal changes associated with pregnancy also helped. This is not my first experience of giving birth to a child in another country, so I roughly imagined the whole process of preparing for it. But in reality, everything turned out to be much more complicated.
Wonderful journey to meet your baby
As soon as I stepped into Singapore, I started looking for an insurance package that would cover the remainder of the pregnancy and childbirth.But such could only exist in a fairy tale, and two weeks later I was already comparing prices in hospitals, excluding insurance. At first glance, the packages of stay in maternity wards were not so exorbitant: in public hospitals from about 3000 Singapore dollars (about $ 2200), in private hospitals it is about 30% higher.
Conditions in private hospitals can be compared to a good five-star hotel, with a jacuzzi, breakfast tray, brand new equipment and two flat screen TVs (one for the father, the other for the woman in labor).Here, they focus on comfort, positioning childbirth as a wonderful journey to meet your baby. But, as is typical for private clinics, the birthing bill will quickly become overgrown with additional costs that are not included in the package.
The wards in public hospitals are not much worse, they are on the level of a 3 or 4-star hotel, with a bathroom in the ward, a good bed and a sofa for dad. To be honest, I personally did not care which ward, I needed a doctor who would listen to me and generally withstand my character at the moment of an emotional peak.
I was already a little relaxed, when suddenly in some article I came across the phrase “doctor’s fee”. Yes, in Singapore these are two different cost items, plus anesthesiologist, neonatologist and pediatrician. If a doctor has his own practice, he can deliver in most private clinics, the longer the doctor’s list of hospitals, the higher his fee. The highest figure on my list of obstetricians and gynecologists was S $ 4,000 for services, but I quickly turned down that doctor.If a doctor works in a state clinic, then nowhere else he can take childbirth. As a result, the final cost was obtained in a private clinic about 10-12 thousand Singapore dollars (7300-8800 US dollars) for a full package of medical services (ward rent, tests, care) for 2-3 days, if childbirth is natural, and 3-4 days – if you need to resort to cesarean.
With only a few weeks left before an important event, I managed to visit three different doctors. The first woman seemed to me somewhat cold, during the whole reception she uttered a few words and pounded hard on the keyboard, taking shorthand notes of our conversation.The second doctor began to get nervous, not answering even half of my questions, and the third fell asleep with “show-off” and immediately suggested that I stimulate labor in a couple of weeks, justifying this with the large size of the fetus (at that time my baby weighed 3 kg). There was also a fourth option, but I’m even scared to remember it, because the doctor reminded me of a witch from children’s fairy tales, and her office was the corresponding dwelling of a forest dweller. Having replenished the knowledge of expat mothers from virtual groups in social networks, I returned to the first option.
On the same blogs, I noticed that a lot of women do Caesarean, it seemed strange to me, because everyone cannot have a pathology. At the consultations, the doctors and I offered a cesarean, easily and naturally, as if for them it was not a forced decision at a critical moment, but an option to choose from. In the assembly line of childbirth, caesarean for doctors is much more convenient and profitable than natural childbirth. He is appointed on a schedule, the doctor takes delivery at a convenient time for himself, which does not affect his work schedule, and receives an additional 25% to the fee.At the 39th week, I was prescribed stimulation, but when I asked: “Maybe not?” A week later, I gave birth naturally.
To the maternity hospital!
My contractions were not quite ordinary. The pain was only in the hips and sacrum. When I called the hospital’s hotline and described my feelings, they told me: “Lady, this is not a generic process, do not panic and stay at home.” At about five in the morning the pain was already severe and we decided to go to the hospital for pain relief.The girl on the other end of the line continued to insist that we wait until morning, but it was already too difficult for me to endure. In Singapore, an ambulance does not go to women in labor, this is a service directly from the hospital, or you come on your own (taxi drivers may refuse, this is normal here). We still called a taxi, arrived early in the morning, and it turned out that I was already half way. A few hours later I gave birth.
University hospitals tend to do scientific experiments, and at the National University Hospital where I gave birth, at that time they were doing research in which mothers had to always be with their children.Therefore, the child was immediately placed on my chest and subsequently taken away only once – for the first analyzes. The doctors paid a lot of attention to me and the child, did different tests and came in every hour, which was sometimes very annoying. After discharge, I was scheduled for several more visits to the doctor, this was included in the package price.
On the first evening after the birth of happy parents, the hospital administration treats them to a festive dinner with restaurant dishes on a white tablecloth and a bunch of flowers, which are brought into the ward.I couldn’t eat anything, so my husband enjoyed the meal. A striking moment: in Singaporean maternity hospitals there is no diet for women in labor, and from the first day they are fed with spicy food, they brought me meat with some kind of piquant sauce, beans and fresh cabbage. A woman who has just given birth, who is even afraid to sneeze! In the end, I drank only tea, and my husband smuggled me croissants from Starbucks.
Childbirth in the water in Singapore will surprise few people. A little cautious attitude towards doula (doula, a midwife without a diploma who helps a woman in labor, does a massage).It is imperative to clarify with the hospital administration whether a person, questionable for the doctor, will be allowed into the maternity ward at the crucial moment. Hypnorods are gaining more and more popularity here. This is a relatively new technique, the basis of which is to interrupt the process of “fear-tension-pain” with the help of self-hypnosis. This skill is taught before delivery by certified instructors. But, although I am open in many questions to experiments, here I remained faithful to the traditional methods of childbirth. What if something goes wrong, and the person will crow after the word “rush” until the end of his days.
Special approach to young mothers
If we talk about pregnancy and childbirth in general, then among the Chinese, for example, a whole complex of beliefs is associated with this. When a Chinese woman gives birth, the maximum care in the first three months after giving birth is not about the child, but about the mother. She rests a lot, does not go anywhere, and during this time a specially trained woman is hired to help take care of the child. Many people use special catering services for new mothers, but the food is standard, Chinese or Indian cuisine with spices and seasonings.When I first went to the store under my house on the fifth day after giving birth, the owner of the store and the saleswoman, both Chinese, were frightened at the sight of me. They looked at me as if I were a ghost and were very surprised that I was already walking.
– See also: Features of motherhood in the US
Singapore is very comfortable with children, just like in the USA. All roadways are equipped with a special descent for wheelchairs, in all public areas there is an elevator and a family room. You can find a lot of playgrounds around the city, some of them with fountains to run along.The attitude of the city authorities and residents to greenery evokes strong respect, Singapore is called a “garden city” and there is a reason. But the attitude of people is slightly different: if in the USA a woman with a child is a goddess who is helped, smiled and admired, here, although many react positively, in principle there is no such piety. When you are waiting for an elevator with a child in a stroller, they may not let you in, or they may even rush forward, and in America they would be carried there in their arms.
One of the sketches in the Observational Comedy featured a joke about the five C’s of Singaporeans (Cash, Car, Credit card, Condominium and Country Club).Few people remember the sketch, but five “Cs” are often quoted, describing the materialism of local residents. Material goods are important, which is why Singaporeans work very hard and rationally approach the problem of resources. There are many expats living here, but becoming a citizen of Singapore is incredibly difficult. If you are given a residence permit, you will be a PR (permanent resident) for years, and maybe someday you will become a Singaporean. A child born here to expats does not automatically acquire citizenship.
A woman is paid four months of maternity leave, but only if she is officially married, employed for at least three months before giving birth, and her child is a citizen of Singapore.During this period, the employer pays the woman in labor a regular salary for 12 or 16 weeks, and the state pays for the next two months. Singaporeans try to return to work immediately after the expiration of their maternity leave. Many people like it in this country, it is good to live here, but it is desirable that both parents work, because the prices are very high.
Fathers are very involved in raising children, couples always come to clinics together, in maternity hospitals they give birth with partners, fathers often walk on the street with their children.But the paid maternity leave for fathers is provided here for only a week during the first four months from the birth of the child.
Instead of a nanny
Nanny as a class is almost not represented here; housekeepers with hourly wages are hired mainly by expats. Instead, in every family there may be a multi-tool helper, or, as they say here, a helper. The assistant lives with the owners in their apartment and does all the household chores – ironing, washing, cooking, shopping, dry cleaning, and many are watching the children.The tradition is so rooted (there are helpers in China and Hong Kong) that when planning apartment buildings, a special room is allocated for the assistant – a meter by one and a half, as a rule, without windows, with its own tiny toilet, where the shower is located directly above the toilet and a washbasin of the size with a plate. In most apartments, if the layout allows, there is a separate entrance to the helper’s room. Most of the Filipinos go to such work, for whom this is an excellent job – legal, through special agencies.The salary of an assistant is from 500 Singapore dollars, the employer pays additional insurance once a year, and the tax is paid every month, in total, it turns out about 1200 dollars per month. Many expats who live with helpers say that they know how to be invisible, but it’s hard for me to imagine the presence in the house of a stranger with a mentality different from ours. Nevertheless, I am pleased with the layout of the apartment, taking into account the additional room for the assistant. I dry my clothes there.
If the kindergarten has a special license, then the child can be sent from six months, the standard age of admission is 18 months.Singapore has state and international kindergartens, such as EtonHouse – two-story, with a large playground, uniforms for children and a fee of about 7 thousand Singapore dollars a month. Public ones are cheaper, about 2000 per semester, it is difficult for non-resident children to get there. We chose the international preschool with in-depth study of the Chinese language. When I got there, the premises were brand new, opened only a month ago, and there were very few children. This bribed me, because I was worried about how my eldest son would find himself in an unfamiliar environment with a complete lack of knowledge of either English or Chinese.In some local preschool and school institutions, many teachers speak only Chinese, so we immediately ruled out this option. And in our preschool there were a total of 12 people, in our group there were three. Now there are eight children in the group, so there is an individual approach with a gentle transition to new languages. The disadvantage of this school was the lack of its own open area, and a large playroom for children was located in the same air-conditioned room. But now, after a few months of my stay, I consider it a plus, because in the heat, in the rain, and in the smog, children can still play active games and run out their energy.
The local climate is characterized by frequent rainfall, and this year it has been raining every day since May. Another regular occurrence is smoke from forest fires in Indonesia. Singapore has developed a high smoke warning system. It happens that there is a high level of smoke, but you can go out into the street, but there is also a “red alarm” when you cannot see the neighboring houses from the window and you are not recommended to go out. Residents of Singapore look at what the PCI level is, the usual index is 40, but it went up to 200 ( PCI, park cool island, this is the cooling effect that park zones in cities create.- approx. ed. ).
The school age in Singapore is considered to be between four and seven years old, depending on school policy, and children go to school not by age, but by year of birth. The academic year begins in January and is not interrupted by long summer vacations. You can enter the school only through the Ministry of Education: you submit documents, take tests, the state institution distributes children. The ministry is trying to send the child to school within a kilometer from home and gives preference to Singaporean citizens, so we will be somewhere at the end of the list and we will be allocated on a leftover basis.
I arrived in Singapore in the seventh month of pregnancy in a panic mood, I was afraid of how my body would react to the climate change – it seemed to me that I would constantly faint. Therefore, the first time I spent mainly indoors, drank a lot of water, ate only my own concoction (sometimes through force, since Singapore is known for its varied and very tasty cuisine, and my culinary talents leave much to be desired). After a month, the body got used to the high humidity, and the heat did not seem so terrible anymore.
I also try to protect children, as the climate here is equatorial and there are many local viruses that we are not adapted to. There are no special vaccinations when entering the country, but the standard vaccination is taken very seriously. Without vaccinations, they will not be enrolled in a kindergarten or school, persuasions “you take them to the kindergarten, and then we …” will not work. In Singapore, there is no practice to register with a pediatrician, you can continue to be monitored by the doctor who received the baby during childbirth, or find a doctor who will guide the baby, record and advise everything.You cannot call a doctor home, even if the child has a high temperature, you still have to go to the hospital.
We are different, but equal
Singapore is a multicultural city. The policy of the state is aimed at creating conditions for racial harmony, so that friction does not arise on national grounds. For example, to avoid the formation of a ghetto, in certain residential areas of Singapore, the owner of an apartment can sell the property only to a representative of his national group. From an early age, children are taught an understanding of the harmony of nations, taught that all Singaporeans are different, but still equal and deserve respect.Very often events are held where people come in national costumes and talk about themselves and their people.
Respect for each other and patriotism have led the country to a very high level of security. Quiet and safe walks in the outskirts of the city in the dark, the return of forgotten wallets and children from 5 years old walking on their own in the playgrounds of condominiums are absolutely fantastic for us.
Interviewed by Galina Kovalchuk