Shiseido taps AI, online channels and slow ageing trend to stay relevant
SHISEIDO Asia Pacific president and CEO Nicole Tan said brick-and-mortar outlets remain a key part of the brand's strategy and appeal. ST PHOTO: NG SOR LUAN
SINGAPORE - The beauty industry has changed significantly over the last decade, and beauty companies have had to adjust accordingly to stay relevant. Among them is Japanese beauty brand Shiseido, which is tapping technology to better meet evolving consumer demands.
One key move has been the integration of artificial intelligence (AI) into its customer experience. Shiseido offers a visualiser device that captures detailed facial images to assess skin condition as well as blood circulation beneath the skin's surface.
'The visualiser takes a photo of your face and is able to capture not just the condition of your skin but also the circulation in your skin,' said Ms Nicole Tan, president and chief executive officer of Shiseido Asia Pacific.
Combined with a short customer questionnaire, this technology enables a personalised skincare experience for customers, as opposed to generic product recommendations.
Shiseido has also expanded beyond operating solely in physical stores to also having a strong online presence, with its products now available on e-commerce platforms like Shopee and Lazada.
'Online platforms have become a viable and indispensable avenue to shop and are complementary to the brick and mortar business model,' said Ms Tan.
She added that brick-and-mortar outlets remain a key part of the brand's strategy and appeal.
'Although consumers like to cart out their items online, they still like having a physical store where they can try out the items, which is why we incorporated both brick-and-mortar shops and online platforms into our business model,' said Ms Tan.
'It cannot be one or the other; selling both online and physically have to go hand-in-hand.'
Shiseido's growth strategy includes listening to and being aware of changing consumer needs with market trends, said Ms Tan.
One of the biggest trends observed in recent years is the rise in demand for slow-ageing beauty products, or products that slow the process of ageing.
Slow-aging is a movement focuses on prevention and long-term skin health rather than simply treating visible signs of ageing.
In line with this trend, Shiseido launched its new Ultimune serum in March, targeting skin resilience and the root causes of ageing.
The new addition to Shiseido's Ultimune series will add to its current product portfolio, which includes brands from Japan, the United States and Europe, including Shiseido, Anessa and Issey Miyake.
Another part of Shiseido's growth strategy is also catering to customers who are now more aware and concerned about the ingredients in their skincare and beauty products, said Ms Tan.
'During and after the Covid-19 pandemic, we know that many consumers are having an increasing level of awareness and concern about ingredients that go into their products,' she said.
For customers who want more ingredient transparency and control over the type of skincare they use, Shiseido's portfolio now also includes US brand Drunk Elephant, which offers its users skincare 'cocktails', which are combinations of serums and moisturisers tailored to individual needs.
Shiseido's growth strategy includes listening to and being aware of changing consumer needs with market trends, said Ms Tan.
ST PHOTO: NG SOR LUAN
Shiseido is also focusing on expanding into new markets. In 2023, for example, it launched US cosmetics brand Nars in India.
'This is part of our growth strategy – increasingly looking at our portfolio of brands and bringing to our markets the brands that are relevant and resonate with the market,' said Ms Tan.
While the market has been very challenging, the good thing is that Shiseido has been consistently gaining market share, said Ms Tan.
'We'd like to continue in that aspect to do well and do well in each of our markets by being intentionally relevant. I think what's important is continuing to build the talent that we have,' she said.
Shiseido is also diverse in terms of female leadership – with 67 per cent of women in director-level positions and above, said Ms Tan, who is the first female CEO for Shiseido.
'It'll be a key priority that we continue to focus on, ensuring that we have a positive work environment that's inclusive and a home for talent, so that talent chooses to come (to our company),' she added.
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Straits Times
10 hours ago
- Straits Times
The 2025 F&B roller coaster – so far, so dizzying
Wala Wala Cafe Bar might end its 32-year run at Holland Village before its lease runs out at the end of 2025 PHOTO: WALA WALA SINGAPORE – Restaurant chains you thought were bulletproof have had to shut down outlets. Your Instagram feed is populated with posts from restaurants saying goodbye. Even that food kiosk in the mall, the one which attracted long queues when it opened, has vanished. If 2024 was a bad year for restaurants, 2025 is shaping up to be no better, judging by what has been happening since the year began . Popular Chinese hotpot chain Haidilao closed three heartland outlets recently. Leading restaurant groups like TungLok, with over 20 restaurants in Singapore; and Japan Foods Holding, with more than 70 restaurants under brands such as Ajisen Ramen , Extra Virgin Pizza and Tokyo Shokudo, are in the red for financial year 2025. Casualties have included Crystal Jade La Mian Xiao Long Bao's 20-year-old outlet in Holland Village, which shutters on June 30; modern European restaurants Imbue in Keong Saik Road and one-Michelin-starred Poise in Teck Lim Road; and steakhouse Wild Blaze in Tras Street. Crystal Jade La Mian Xiao Long Bao at Holland Village (left) and steak house Wild Blaze in Tras Street. PHOTOS: CRYSTAL JADE GROUP, WILD BLAZE Holland Village nightspot Wala Wala Cafe Bar may close after 32 years, before its lease is up in end-2025. Chains such as Eggslut, Manhattan Fish Market and Burger & Lobster have also packed up in Singapore. Japanese restaurants and chains, ever-so-popular with diners, have also taken a battering. Ramen chain Kanada-Ya, with three outlets, has exited Singapore. Konjiki Hototogisu closed three of its six outlets. Hokkaido Ramen Santouka called it quits after 17 years here. Souffle pancake chain Fluff Stack, with five outlets, is gone too. Even food kiosks located in areas with high footfall have been felled. Har Har Chicken, which sells prawn paste chicken, closed its three outlets barely a year after its debut. Pain points In 2024, the number of food businesses that went belly up – 3,047 – was an almost 20-year high. It was surpassed only in 2005, which saw 3,352 closures. Still, more than 3,790 new food businesses started up in 2024, according to the Accounting and Corporate Regulatory Authority (Acra). The numbers for 2025, which run until May, seem to indicate things are better. In those five months, 1,642 new food businesses started up, compared with 1,568 in the same period in 2024. Closures in 2025 have so far totalled 913, compared with 1,348 as at end-May 2024. In January 2025, the number of closures amounted to all of three, but this figure jumped to 612 in February. On its website, Acra said the low January figure came about because it had suspended its periodic exercise to remove dormant companies and business entities that had failed to renew registrations. This practice resumed in February. It added that fluctuations in the numbers from March to May are due to the migration to a new system. The numbers are expected to 'normalise' from September, said Acra. Official statistics aside, restaurant owners and chefs who would give figures say takings are down 10 to 30 per cent from 2024 . They cite the usual reasons for the state of play : high operating costs, including rent and utilities; and a lack of manpower, skilled or otherwise. Chef Louis Han, 35, who runs one-Michelin-starred Nae:um in Telok Ayer and Korean grill restaurant Gu:um in Keong Saik Road, laments the dearth of manpower and young talent he can groom. 'We hope hospitality and culinary talent who are still studying or in their first few years of work can build a bit more hardiness to face the F&B industry's idiosyncratic challenges,' he says. 'It's easy to find reasons to give up a career in F&B, but with a bit of patience and time, they can also see the achievements and growth.' Another restaurateur, Ms Karen Cheng, 49, co-owner of The Gyu Bar, Ichigo Ichie and Mare Hachikyo Singapore, says no-shows – diners who make reservations but do not show up – are a problem. 'In some cases, we see up to 30 per cent of diners not turning up, which greatly impacts us – not just financially, but operationally as well. We hope diners understand this is a particularly demanding period for the industry. There are many behind-the-scenes pressures that may not always be visible.' For chef Dylan Ong, 38, who owns The Masses and Choon Hoy Parlor, both at Capitol Singapore, the bugbears are high operating costs, the manpower crunch and competition from overseas brands coming to Singapore. Indeed, competition comes not just from overseas brands. F&B chat groups are rife with complaints about private dining businesses. Operators turn their homes into mini restaurants and cafes, with some charging as much as, if not more than, restaurants. And yet, they do not have to contend with high rents, strict scrutiny from regulatory bodies and other obligations registered businesses have to deal with. The wanderlusting Singaporean is not helping either, with the strong Singapore dollar prompting people to spend overseas. Ms Bing Blokbergen-Leow, 51, who runs GastroSense, a brand and communications consultancy with mainly F&B and hospitality clients, says: 'People dining out often don't see value, which has been a problem in our industry for a long time. When overseas, a simple piece of cake or a cup of coffee feels more worthwhile, partly because they may be cheaper. 'But here, those same items don't seem to carry the same value, and consumers are hesitant to spend the money to enjoy them. In other markets, restaurants with accolades are doing well. Cities like Bangkok, for example, offer a more vibrant scene at lower prices, reinforcing the perception that Singapore lacks the same value.' Global tensions – including uncertainties over trade and pending tariffs, the ongoing Russia-Ukraine war and Israel-Iran conflict – have made people cautious about spending. Mr Daniel Sia, 49, managing partner of The Coconut Club in Beach Road and culinary director of The Lo & Behold Group, says: 'We observe diners are more price-sensitive due to global uncertainties and the rising cost of living. Consumers are cutting back on their expenses and looking for more affordable options to stretch their dining dollar.' It starts here First to smell trouble are the companies that supply restaurants with ingredients, crockery and cutlery, dishwashing detergent and publicity. Mr Bryan Lian, 36, runs Shiki, a supplier of high-end seafood, meat and other ingredients to about 200 restaurants here. He says the trajectory goes like this: A restaurant starts by ordering less, 70 per cent of what it used to order, then slides down to 50 per cent and lower. Then it switches from line-caught Japanese fish to net-caught and then farmed fish; from chilled beef to frozen. 'It starts here,' he says, adding that the slide in orders, for his company, began in 2024. For Jewel Coffee, which supplies coffee beans, oat milk and other drink products to cafes, restaurants and companies, the slide started in the second half of 2022. Proprietor Adrian Khong, 56, says t hat year began well. Singapore was opening up after pandemic restrictions were lifted, and revenge spending was in full swing. Cafes ordere d coffee beans twice a month. By the end of 2022, it was once a month, then it slid down to once every five weeks. Now, he says, cafes might order beans only once every two months. Ms Gwen Lim, 51, whose B.A.O. (Bakery Artisan Original) supplies bread, pastries and cakes to chain cafes, restaurants and hotels, has seen orders decrease since the start of 2024. 'Clients are asking for better pricing,' she says. 'But we're really not able to, because we have to pay for skilled bakers. So eventually, they go to another supplier, even if the items are of lower quality.' Bad debts, rarer in the days before Covid-19, are more common now, suppliers say. About 5 per cent of his clients defaulted on paying in 2024, says Jewel Coffee's Mr Khong. These included a grocery chain his company supplied oat milk to . He threatened to take it to the Small Claims Tribunals, which hears cases for claims up to $30,000, and the business paid up. Mr Khong lost a five-figure sum to an e-commerce platform being investigated for not paying vendors. Shiki's Mr Lian says he has stopped giving credit to new restaurants getting ingredients from him. It is now cash on delivery, and he does research on a restaurant and its chef before agreeing to supply them. Before, a restaurant might get three to four months' worth of credit. 'So, let's say they roll with us for three to four months,' Mr Lian says. 'Then when they are unable to repay, or when we stop supplying them, they go to another supplier. They get credit from the new supplier, and then they pay us what they owe for one month. This has become prevalent. Before Covid-19, it wasn't a problem.' He says that in 2024, default payments amounted to a low six-figure sum. 'If one or two more restaurants had defaulted, it would have been a very big problem for us.' Aside from Small Claims Tribunals, creditors have also been known to go to the High Court. In June 2025, poultry supplier Toh Thye San Farm applied to the High Court to wind up The Banana Leaf Apolo. The application is scheduled to be heard in court in July, but the chain, started in 1974 with outlets in Race Course Road, Sixth Avenue and Little India Arcade, continues to operate. Mr Lian says there are also debt collection companies which will send someone to sit outside a restaurant until people pay up. Depending on how much is to be collected and how difficult it is to extract the money, the company gets a 20 to 50 per cent cut. Sometimes, the owner or chef simply vanishes, he says, adding that a Japanese chef running a restaurant in the Central Business District (CBD) left Singapore and a trail of debts behind him. Mr Alvin Gho and Mr Ian Lim, who run Raw Wine, which supplies hotels and restaurants, say they are hit on both sides. They also run Wine RVLT, a gastro wine bar in Carpenter Street. Wine RVLT and Raw Wine co-founders Alvin Gho (left) and Ian Lim are closing RVLT after eight years because the business had become unsustainable. As wine suppliers, they have also been hit by fewer orders and clients who do not pay on time. PHOTO: RVLT They have seen orders decrease across the board, and even luxury hotels are ordering less, and less expensive bottles, they add. 'They're all dragging with payment,' says Mr Gho, 44. 'Some go four to six months in being late. You find yourself having to chase for payme nt all the time. Sometimes, there are three or four invoices outstanding, and they pay one. Then you push again, and they pay one more.' He says this means he has to delay payments to the wineries whose wares he carries, but the company is reluctant to take away the credit it gives its clients. Mr Lim, 41, says: 'We work with a lot of the smaller guys. These are relationships we've built over the years. So we try to be flexible when we can. We understand their situation.' That is because both of them are living it. They are shutting Wine RVLT on July 12 after eight years. They did not renegotiate a new lease with the landlord, since operating costs have made the business unsustainable. What restaurant owners are wanting from their branding consultants has changed too. Ms Blokbergen-Leow says: 'The focus has shifted from long-term strategic planning and brand building to raising immediate awareness and media engagement.' In the high-stakes world of F&B in Singapore, a new restaurant needs to generate immediate buzz – in the media and on social media – to get bums on seats. She adds: 'The priority is to ensure media come through to experience the concept first-hand, and then share that experience on their platforms.' Reading the diner The word 'experiential' comes up a lot in conversations with restaurant owners and chefs. So does 'value'. Diners want well-priced whiz-bang. Bae's Cocktail Club in Tanjong Pagar has been hopping since it opened in July 2024. Named after a common Korean surname and slang for girlfriend, it opens until late, features craft cocktails, easy-to-eat food, a DJ, private and semi-private rooms, and high energy. Bae's Cocktail Club in Tanjong Pagar has been hopping since it opened in July 2024. PHOTO: THE PROPER CONCEPTS COLLECTIVE Cocktails are priced from $26, and the best-selling food offerings are Kimchi Bacon Fries, Fried Chicken and Wagyu Beef Ram-don, all priced at $24 a serving. Mr Leong Sheen Jet, 32, one of the partners, also heads The Proper Concepts Collective, which has shuttered Goho, its kaiseki restaurant; and Ms Maria & Mr Singh, its restaurant with Bangkok-based chef Gaggan Anand. He says that Rappu, the group's handroll and hip-hop restaurant in Duxton, is going strong. It is now spread out over two floors, having taken over the space vacated by Goho. He says of Bae's and Rappu: 'Both are high-energy concepts and offer truly differentiated experiences not found anywhere else in Singapore.' Baia, which opened in October 2024 on the rooftop of Esplanade Mall, offers that kind of experiential outing people are looking for. The 130-seat venue, which cost $3 million to set up, is part of the il Lido Group. Baia opened in October 2024 at the rooftop of the Esplanade Mall. PHOTO: BAIA Founder Beppe de Vito, 51, wanted to recreate the 'Las Vegas of the Roman Empire', which was what Baia, an Italian city about 30km from Naples, once was. He says: 'It's great for tourists, and the opening of the Registry of Marriages just one floor down makes it an attractive go-to for celebration meals and drinks.' Chef Rishi Naleendra, 39, of two-Michelin-starred Cloudstreet in Amoy Street, also runs Sri Lankan restaurant Kotuwa at New Bahru and sister restaurant Station By Kotuwa in Boon Tat Street. The interior of Station By Kotuwa in Boon Tat Street. PHOTO: STATION BY KOTUWA He used to run Fool Wine at the Boon Tat Street space before turning it into Station in March 2025 . 'Kotuwa has been amazing,' says the chef of the restaurant, which serves the vibrant food of his heritage, together with cocktails built around Sri Lankan and other spirits. Diners can also order a $68 a person snack-to-dessert feast featuring the restaurant's greatest hits. 'We wanted to see if that success could translate, and we built a CBD version of Kotuwa, and that has been doing really well for us.' He says his fine-dining restaurant Cloudstreet has had its ups and downs. 'Having a diverse portfolio of restaurants helps. It allows us to balance out the slow months with the stronger ones.' Mr Russell Yu, 39, runs casual Japanese chain Nozomi, with outlets at Millennia Walk and Star Vista; and The Horse's Mouth gastrobar at Millenia Walk. He says business at Nozomi has improved since a tough spell from December 2024 to February 2025. 'The stronger performance likely comes down to price point and value. With an average spend of $38 to $43 a diner, and a focus on quality ingredients, we may take a hit on margins, but we continue to offer strong value to guests , and that's resonating with them . 'Restaurants that offer strong value are generally holding steady, but those with an average spend at or above $60 a head are facing greater challenges. The recent closures of several relatively high-profile establishments have been surprising. But for many of us operators, the situation has been, and remains, precarious.' It might become even more precarious when the Rapid Transit System (RTS) linking Johor Bahru (JB) and Singapore starts operating in end-2026. People will be able to travel from Woodlands North MRT station to JB's Bukit Chagar station in five minutes. Jewel Coffee's Mr Khong says: 'I would imagine the bulk of JB visitors now are car owners. But with the RTS, non-car owners will not hesitate to go to JB. If I were a Woodlands resident, between a five-minute ride to JB and a 30-minute MRT ride to Orchard, it's a no-brainer. Johor will win hands down in terms of cost savings on food, groceries and other shopping .' Hope springs eternal Where some see more strife for the F&B scene, others see opportunity. Mr Geoffrey Tai, 51, manager of Temasek Polytechnic's School of Business, says: 'With the RTS enhancing connectivity, we may see more joint ventures, supply partnerships or pop-up concepts between Singapore and JB operators.' He says the goal is not to compete directly, but for entrepreneurs to 'complement and co-create opportunities across both sides'. 'While many Singaporeans will continue visiting JB for affordable food and services, not everyone will make that leap regularly,' he adds. 'Food safety regulations, convenience and strong brand loyalty remain key reasons many still choose to dine locally.' There are other reasons to be hopeful, say some. Il Lido's Mr de Vito says: 'It's definitely not doom and gloom. It's a time of recalibration. The scene is evolving, and that always brings some level of discomfort, but also opportunity. We have to adapt and thrive.' Mr Christopher Millar, 57, senior director of international business development for 1-Group, which runs some 30 restaurants, cafes and bars – including Italian restaurant Monti , with views of Marina Bay, and rooftop bar 1-Arden , at CapitaSpring in the CBD – says: 'We remain optimistically cautious for the rest of 2025 . The upcoming Formula One Grand Prix season, major concerts and events are certainly positive drivers for tourism, which directly benefits our F&B sector. 'We anticipate a rebound in domestic spending in the latter half of the year , especially with SG60 this year and festive periods like the year-end holidays. Our focus will be on delivering exceptional value and experiences to both local and international diners, adapting our offerings to evolving preferences.' Despite the never-ending struggles with rent, manpower and cost of ingredients, some are opening new restaurants. Mr Vadim Korob, 34, managing director of Altro Zafferano, an Italian restaurant at Ocean Financial Centre, says there are plans to expand the portfolio, which now includes Griglia Open Fire Italian Kitchen in Craig Road. He will soon open a steakhouse in Amoy Street, and intends to add two more restaurants down the road. He says sales have increased for the existing restaurants. Altro Zafferano pivoted to more casual dining, with flexible menus that include sharing dishes. 'We are hopeful for 2026,' he says. 'With the upcoming steakhouse launch and plans for two additional concepts in the pipeline, we are looking forward to a strong year ahead.' Chef Joel Ong, 37, who runs Enjoy Eating House & Bar in Stevens Road and The Canteen by Enjoy in Jalan Besar, recently opened Heartland by Enjoy in Tampines, a n all-day cafe serving nasi lemak (priced from $12.90) and zi char dishes. It opens at 10.30am on weekdays and 9.30am on weekends, and closes every day at 2am. With most dishes priced under $20, the average spend a person is about half that of his other restaurants. He says: 'We want to maximise our earning potential, even if it means sacrificing our own time.' Nasi Lemak with beef rendang at Heartland by Enjoy. PHOTO: HEARTLAND BY ENJOY Neither Enjoy nor Canteen are doing well day to day, he says, adding that salaries make up the bulk of costs. He says: 'We chose to open a new restaurant without hiring many staff, and we pull everyone together to work harder, in the hopes of increasing revenue. 'It seems counter-intuitive when we say we have opened another restaurant in order to survive, but it is true.' Heartland by Enjoy in Tampines is an all-day cafe serving nasi lemak and zi char dishes. PHOTO: HEARTLAND BY ENJOY Tan Hsueh Yun is senior food correspondent at The Straits Times. She covers all aspects of the food and beverage scene in Singapore. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
Straits Times
18 hours ago
- Straits Times
First gen farmers: Why they choose to grow a career in farming
First gen farmers: Why they choose to grow a career in farming Mr Leonard Teo developed a love for greens as a boy, but often found locally bought vegetables harsh on his palate. 'They had a bitter taste, and my mother ended up buying expensive organic vegetables for me,' said the owner of Straits Agriculture, a five-year-old aeroponics and hydroponics farm in Jurong that produces xiao bai cai, nai bai, curly kale and mizuna, among others. Mr Teo also grows rosemary at his farm. ST PHOTO: LIM YAOHUI 'I thought, why not try to grow fresh and sweet-tasting vegetables so that I can eat them and Singaporeans can also purchase them at an affordable price?' The Nanyang Technological University graduate's dream took off in 2020, when he rented a 35 sq m plot of land for about $20,000 in Henderson to start his venture . After stabilising his operations, he later invested in a rooftop farm in Jurong that cost him $250,000 to set up in January 2022 . While the Singapore Food Agency (SFA) does not track the number of first-time farmers in the country, Mr Teo, 25, is one of the three young farmers who ventured into the agricultural sector during Covid-19. Mr Teo , who entered university the same year, struggled to balance school and work. Mr Teo takes home a mid three-digit salary each month from running the farm. ST PHOTO: LIM YAOHUI 'There was no juggling. I woke up at 8am, went to class till 6pm and headed to my farm to work till about 3am. It was either do or die,' said Mr Teo, who graduated in 2025 with a degree in aerospace engineering. Mr Teo's mother, Ms Eileen Tan , who helps deliver the vegetables to his customers, said she feels bad that he has to work so hard, but is glad that this venture has built his character. 'I'm pretty proud of what he has accomplished so far,' she said. A desire to contribute Two other first-time farmers also ventured into the trade after witnessing the impact of Covid-19 on food security in Singapore, which imports more than 90 per cent of its food. While the country's key strategy is to diversify its sources, then Minister for Trade and Industry Chan Chun Sing said in a written parliamentary reply in April 2020 that the pandemic had 'severely diminished global production capacities and disrupted global supply chains' . This prompted Mr John Ong, founder of Spore Gardens , a farm that produces mushrooms in a 130 sq m office space in Whampoa , to make the switch from aerospace engineering to farming. Mr Ong grows a variety of mushrooms in his farm, including the Lion's Mane, Royal Trumpet, Golden Oak Shitake, Sakura Pink Oyster, Golden Yellow Oyster and Yanagi Matsutake. ST PHOTO: TARYN NG 'Many people were panic buying during the pandemic, and while doing my own shopping, I noticed that there was a shortage of fresh produce at the supermarkets, and later realised that Singapore may have a supply chain issue in this area,' he said. After some research, the 40-year-old , who described himself as an 'accidental' farmer, opted to focus on producing mushrooms, which he felt was overlooked. He started to grow Lion's Mane mushrooms at home before investing $100,000 to kick-start the business officially. Five years on, the father of two young children, aged three and six , said he was grateful that his wife, a dermatologist , supported him making the switch then. Mr Ong , who grows six or seven types of mushrooms at his farm, supplies about 1,000kg of mushrooms to restaurants and caterers each month . He is in the midst of moving to a new 380 sq m farm in Changi , which is about three times larger than his original space. The entrepreneur, who now runs the farm with his partner, Mr Fred Soh, said sales have been doing well and the company broke even early in 2025. Mr John Ong met his business partner, Mr Fred Soh, about eight months after he founded Spore Gardens. ST PHOTO: TARYN NG Another farmer whose business appears to have taken off is M r Webster Tham, 34, from Tomato Town, a business that grows tomatoes, kale and basil. Mr Tham , who runs the farms with two other partners , said the trio started by managing a 75 sq m plot. This has grown to a 6,000 sq m plot in the last five years . Their produce can be found in 70 FairPrice outlets, where they are priced between $4 and $4.50 per packet . One of Mr Tham's farms is located at a rooftop carpark in Jurong West. The Straits Times A spokesperson for FairPrice said it has observed a significant increase in demand for Tomato Town's products across its stores over the last six months, compared with the same period in 2024. Mr Tham hopes his experience can encourage young people not to shy away from the industry. 'Farming is still hard work, but technology is there to reduce some of the laborious tasks traditional farmers have to take on. We hope young people give it a chance,' he said. Fresh perspectives Despite the efforts of new entrants, local production remains at less than 10 per cent of the country's total food consumption. While these farms remain small in scale, their true contribution lies in the innovations they bring to the agri-food sector, said research scientist Teo Shaun Hao . 'By developing and testing new farming methods, technologies, and crop varieties suited for urban environments, they help push the boundaries of what is possible in land-scarce Singapore,' said Mr Teo, who works at the Agriculture Research and Innovation Centre at Republic Polytechnic . Young farmers' savviness in leveraging social media platforms also helps them to connect directly with consumers, allowing them to build trust and promote their products more effectively, he added. However, Professor Veera Sekaran from the National University of Singapore's Department of Biological Sciences remained cautious about the value of those skills. 'No amount of social media is going to help the farmers if they do not understand the industry and the reality of the business of growing crops and bringing them to the marketplace to make profits,' said the director of Regenerative Agritech Centre . Challenges remain Since 2019, Singapore has aspired to produce 30 per cent of its nutritional needs locally by 2030, but it was revealed in Parliament in March that the target is being reviewed. In 2024, 3 per cent of vegetables consumed were grown locally, down from 3.2 per cent in 2023, according to the Singapore Food Statistics report. In the same year, there were 153 farms on land – most of which grew vegetables – down from 156 the year before. In an interview with The Straits Times in May, SFA chief executive Damian Chan said the drop in local production of vegetables is due to factors like higher operating costs, especially energy costs, a weaker investment climate in high-tech farming and farms facing challenges in securing sales. He added that local produce typically costs more than imported ones, and shoppers tend to opt for more affordable leafy greens and fish, affecting demand. Besides the challenges highlighted by SFA, the farmers hope the authorities can also look into reducing the administrative barriers that impede others' entry into the industry. Mr Teo from Straits Agriculture proposed a one-stop service portal to be set up for farmers to submit their applications for various licences, a sentiment echoed by Mr Ong. 'This will allow us to focus on the operations of the farm,' he said. While SFA did not say if it is considering setting up a one-stop service portal, it has put in place other measures, includein g customising solutions via its Technical Advisory Programme and developing industry guides to help farmers understand how to set up land-based and sea-based farms. Farmers can also tap the GoBusiness portal to apply for grants and additional licences to sell or process their produce, such as by turning them into salads or fish fillets, added SFA. What keeps them going Despite the challenges, the farmers said they are buoyed by the support they receive from their families and customers. 'When chefs tell me that the items we provide are some of the best mushrooms they've used, that really puts a smile on my face,' said Mr Ong. Sakura Pink Oyster mushrooms, which have a subtly woody taste with a hint of seafood and a peppery finish, are one type of mushrooms Mr Ong supplies to restaurants. ST PHOTO: TARYN NG Mr Teo, who is funded by a European investor and earns a mid four-figure sum for the farm each month, shared similar views. One of his long-time customers, who has been buying his vegetables since her family discovered his farm in 2022, even sent her teenage daughter to his farm to experience what it is like to run a farm, a gesture that he appreciated. For Mr Tham, it was his father Ray Tham's gesture of love that kept him thriving. Mr Tham's father, Mr Ray Tham, helps his son maintain his farms. ST PHOTO: GIN TAY 'He touched me by deciding to take up a diploma in agriculture at RP to help me out at the farm,' he said. The older Mr Tham, who initially doubted his son's venture, later decided to support him by assisting with maintenance work at the farms. An engineer by training, the 67-year-old manager of the farms is happy to see his son's business take off. 'It is not very successful yet, but I'm proud to see some success,' he said. Next steps Having solved his initial hurdles, Mr Tham hopes to increase his production by maximising the growth of his plants. 'We're looking into ways to develop a suitable temperature that will 'trick' our plants into thinking that they are in a cooler climate in order to boost growth,' he said, adding that his farms currently produce 3 tonnes of leafy greens monthly. Mr Tham grows kale, basil and tomatoes at his farms. The Straits Times Similarly, Mr Ong looks to expand the variety of mushrooms in his new farm and eventually supply them to wet markets and supermarkets. Mr Ong (left) and Ms Audrey Chong, head of marketing of Spore Gardens, travel to different farmers' markets around Singapore to sell their produce. ST PHOTO: TARYN NG For Mr Teo, he is considering moving his farm out of Singapore to places that are more cost- and infrastructure-friendly to continue with his business once his lease is up in 2028. 'But before that, I hope to be able to work with the authorities to reduce the amount of admin work that our farmers need to do and focus on increasing our yield to be effective in contributing to our country's food security situation.' Join ST's WhatsApp Channel and get the latest news and must-reads.
Straits Times
19 hours ago
- Straits Times
While You Were Sleeping: 5 stories you might have missed, June 28, 2025
Mr Carney (left) and Mr Trump recently met at the Group of Seven leaders' summit in Canada and agreed to try to hash out a trade agreement by the middle of July. PHOTO: REUTERS REUTERS While You Were Sleeping: 5 stories you might have missed, June 28, 2025 Trump ends trade talks with Canada, threatens to set tariff US President Donald Trump said he was ending all trade discussions with Canada in retaliation for the country's digital services tax, and threatened to impose a fresh tariff rate within the next week. 'Based on this egregious Tax, we are hereby terminating ALL discussions on Trade with Canada, effective immediately. We will let Canada know the Tariff that they will be paying to do business with the United States of America within the next seven day period,' Mr Trump posted on June 27, on social media. Canada and the US have one of the world's largest bilateral trading relationships, exchanging more than US$900 billion (S$1.14 trillion) of goods and services in 2024. Canadian Prime Minister Mark Carney, speaking briefly to a television reporter, said he had not spoken with Mr Trump yet, on June 27. 'We'll continue to conduct these complex negotiations in the best interests of Canadians,' he said. READ MORE HERE Trump would consider bombing Iran again if necessary President Donald Trump said on June 27 he would consider bombing Iran again if Tehran was enriching uranium to a level that concerned the United States, and he backed inspections of Iran's bombed nuclear sites. 'Sure, without question, absolutely,' Mr Trump said, when asked about the possibility of new bombing of Iranian nuclear sites if deemed necessary at some point. At a White House news conference, Mr Trump said he plans to respond soon to comments from Iran's Supreme Leader Ali Khamanei, who said Iran 'slapped America in the face' by launching an attack against a major US base in Qatar following last weekend's US bombing raid. READ MORE HERE 'Science refugees': French uni welcomes first US researchers Eight American researchers have arrived at a university in southern France, as the country pushes to offer 'science asylum' to US academics hit by federal research spending cuts under US President Donald Trump. The University of Aix-Marseille (AMU) welcomed the scholars on June 27, following the March launch of its 'Safe Place for Science' initiative, the first among 20 set to relocate there in coming months. The programme has already drawn nearly 300 applicants from top institutions such as Stanford, Nasa, and Berkeley. READ MORE HERE WHO says all Covid-19 origin theories still open All hypotheses on how the Covid-19 pandemic began remain open, the World Health Organisation said on June 27, following an inconclusive four-year investigation that was hamstrung by crucial information being withheld. The global catastrophe killed an estimated 20 million people, according to the WHO, while shredding economies, crippling health systems and turning people's lives upside-down. The first cases were detected in Wuhan in China in late 2019, and understanding where the Sars-CoV-2 virus that causes Covid-19 came from is key to preventing future pandemics. READ MORE HERE UK man jailed for 40 years for teenager's murder A man who killed a 14-year-old boy in London during a rampage with a sword was on Jan 27 jailed for a minimum of 40 years. Marcus Arduini Monzo, 37, nearly decapitated schoolboy Daniel Anjorin during a 20-minute series of attacks in Hainault, east London, in April 2024, in which he also assaulted several other people including police officers. Prosecutors said Monzo killed and skinned his cat before driving his van at a pedestrian and slicing him with the sword, murdering Daniel and then trying to murder a police officer. READ MORE HERE Join ST's Telegram channel and get the latest breaking news delivered to you.
