'Damn handsome' stand-in for President Tharman at NDP rehearsals wins netizens' hearts
Ivan Lim
TNP
June 27, 2025
There was a very audible buzz across the Padang and Marina Bay when he emerged from the Presidential limousine.
But the crowd was not reacting to the arrival of President Tharman Shanmugaratnam - the oohs and ahs, or, more specifically, the very Singaporean "wahs", were for the President's stand-in.
The moment during last Saturday's National Day Parade rehearsal was captured and shared on TikTok by user Elvinstinct, who describes himself as a "casual photographer with a broken sense of humour".
The President will traditionally only make an appearance on the actual National Day Parade, and spectators would see a stand-in during rehearsals.
The reactions to this year's stand-in have continued long after the rehearsal - that viral 19-second clip that has since garnered more than 660,000 views, with many commenters curious as to who he is.
"THIS BELONGS TO MY HEAR ME OUT CAKE," declared one commenter in all caps, referencing the TikTok trend where users confess crushes through cake images. "He's damnnn handsome in a good way," said another, without explaining what a bad way might be.
Several also offered - jokingly, of course - to be the President's stand-in for future NDP rehearsals.
While some cheekily dubbed him "Taobao Tharman" or questioned the casting ("Why wasn't he Indian?"), the tone was mostly light-hearted and positive.
Many praised his poise and presence. "Bro took his assignment seriously. It's not every day you get to be a president even if it's a stand-in," was the comment that received the most reactions.
Even Elvinstinct chimed in: "He understood the assignment perfectly."
It's not the first time a presidential stand-in has turned heads.
Last year, RSAF Captain Lam Hong Xiang went viral for playing President Tharman during rehearsals - prompting a short reveal video from the Air Force itself.
So far, no official word yet on the identity of this year's lookalike-in-chief. The New Paper has reached out to the NDP 2025 organising committee for more information.
It's uncertain whether he will be reprising his role for upcoming rehearsals, but if TikTok has anything to say about it, he's already won hearts - presidential or not.
Click here to contribute a story or submit it to our WhatsApp
Get more of Stomp's latest updates by following us on:
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Straits Times
16 hours ago
- Straits Times
Theatre review: Singapore, Michigan a confident debut about adulting and privilege
Singapore, Michigan cast (from left) Zane Haney, Shrey Bhargava and Ching Shu Yi give real depth to their trio of characters on a road trip in search of the titular American town. PHOTO: PANGDEMONIUM Singapore, Michigan Pangdemonium Lasalle College of the Arts – Singapore Airlines Theatre June 28, 8pm A Singaporean couple and their American classmate drive through a Michigan winter in pursuit of a silly quirk of history – an American ghost town called, perplexingly, Singapore. Over a blustery weekend, the trio realise that the rest of their lives will not so much be a frivolous jaunt, but a series of calculated choices. Playwright Ong Chong An's first professional script is an elegant snow globe of a road trip story. It is a finely crafted drama of young adulthood, as the trio, encased in a dingy motel, trade ghost stories, bad takeaway Chinese food and secrets. Ong's talky script draws out the heightened emotional state that young adults on the cusp of graduation often feel, when every decision appears life-altering. Carol's (Ching Shu Yi) parents own an oil corporation but she wants to work for a non-profit, which annoys her pragmatic boyfriend Manish (Shrey Bhargava), who is tied to a hefty scholarship bond. Jesse (Zane Haney), an English major who comes from money, sides with Carol, but antagonises Manish, who in turn rubs Jesse the wrong way when he calls America a Third World country. Like three volatile elements dropped into a confined space, the trio's biographies and traits play off one another well. Class, gender, nationality and race come to inflect a slow-burn argument about responsibility and desire, choice and circumstance. Under Timothy Koh's direction, the three characters are furnished with a complexity that allows them to be a goofy trio when together, then markedly different in their respective pairs when one steps out into the snow for air or, well, better Wi-Fi. The actors give each of their not-quite-adult characters real depth – Janus-faced Jesse, micro-managing Manish and Carol, adrift between two worlds. Fortunately, the destination of Singapore, Michigan, is kept to a lean five-minute exposition early on – so the ghost town does not become too overt an allegory for the play's themes. That restraint allows Singapore, Michigan, to be the blank canvas on which the characters project their disappointments and hopes. Set designer Eucien Chia's set is as lovely to marvel at as a beautiful winter diorama. The drivable open-topped car prop is the mesmerising centrepiece of the opening winter drive scene and the alabaster forest landscape subtly suggested through what looks like a hand-painted curtain background. In the motel, a brilliant white blizzard at the window is rendered convincingly by light designer James Tan. It is a well-paced story until the play's final act, which is bogged down by an inelegant excess of plot twists and abrupt revelations that try to tie up its complex threads too tightly. Its final act builds up too quickly and risks melodrama in an otherwise assuredly realistic direction. Although equatorial heat is endemic to Singapore arts, winter has not been completely absent, and Ong's 'Singaporean students abroad' play has echoes of writer Carissa Foo's university road trip novel What We Learned From Driving In Winter (2022). It joins the likes of film-maker Anthony Chen's The Breaking Ice (2023) and writer Daryl Qilin Yam's Shantih Shantih Shantih (2021) in Singaporean depictions of winter. More than a coming-of-age story, the play is also about growing up with the burden and allure of privilege, comfort and templates. Writ large, it interrogates a Singaporean brand of exceptionalism – heightened perhaps when one is young and abroad, beneficiary of an imperfect system, and certainly played up in the age of a more insular America. Singapore, Michigan is a confident debut with substantial complexity. The snow falls differently each time you give the globe a little shake. Book It/Singapore, Michigan Where: Lasalle College of the Arts – Singapore Airlines Theatre, 1 McNally Street When: Till July 11; Tuesdays to Fridays, 8pm; Saturdays and Sundays, 3 and 8pm Admission: From $35 Info: Join ST's WhatsApp Channel and get the latest news and must-reads.
International Business Times
a day ago
- International Business Times
How Did Shefali Jariwala Die? Indian Film Actress and Model Dies Aged 42 as Police Launch Probe into Sudden Death
Indian actress and model Shefali Jariwala has died at the age of 42, sparking a wave of heartfelt tributes from fans and the Bollywood community. Jariwala died on Thursday night at Bellevue Multispeciality Hospital in Mumbai following a massive cardiac arrest, according to multiple Indian media reports. She shot to fame in the early 2000s for her lead appearance in the hit music video "Kaanta Laga" by DJ Doll. Jariwala also appeared in Indian movies like "Mujhse Shaadi Karogi", "Shaitani Rasmein", and "Hudugaru". The glamorous actress earned a strong fanbase during her time on the reality show "Bigg Boss 13", the Indian version of the internationally known series "Big Brother". Died Suddenly and Unexpectedly Police have launched an investigation into her death and the exact cause of her death will be revealed only after an autopsy. Heartbroken family members, friends, and fans have shared their heartbreak over the tragic loss. Actor Aly Goni posted on X, saying, "Shocked and saddened to hear about Shefali Jariwala's sudden demise. Life is so unpredictable. Rest in peace ." Rapper Mika Singh shared a photo of Jariwala on Instagram, writing in the caption, "I'm deeply shocked, saddened, and feeling a heavy heart... Our beloved star and my dearest friend has left us. Still can't believe it. "You will always be remembered for your grace, smile, and spirit." He ended his post by writing, "Om Shanti," which translates to peace.' Tributes have been pouring in from shocked fans ever since news of her death broke. "The OG baddie, the first one to start the remix pop revolution in India. Shefali Jariwala. Very sad to see her go away so soon. Classy and beautiful soul. Om Shanti," one person wrote. Many have been reposting her iconic "Kaanta Laga" music video following the news of her death, with one fan writing on X, "This is shocking and heartbreaking ." Just a week before her death, Jariwala had uploaded a video on Instagram, showing herself getting ready—an update she shared with her more than three million followers. "It's time for us to start living life like everything is working out in our favour. Let me give you a secret - It is working out in your favour," the etxt over the video read. Tributes Pour In Fans quickly flooded the comment section in disbelief, with one person writing, "A heartbreaking reminder of just how fragile life truly is." "Everything we build, everything we dream, everything we love, it can all vanish in a moment. So while you still can, live fully, love deeply, and don't wait for tomorrow to find your happiness." "Shocking news," another wrote. Jariwala, often remembered as the iconic "Kaanta Laga" girl, also gained significant attention for her stint in reality television. She became a fan favorite on "Bigg Boss 13", the Indian adaptation of "Big Brother." The winner of that season, popular actor and TV host Sidharth Shukla, died in 2021. Jariwala's final post on X was a touching tribute to him, featuring a photo of the two with the caption, "Thinking of you today, mere dost." She is survived by her husband, actor Parag Tyagi, who has appeared in films like "Ruler", "Phhir", and "Sarkar 3."
Straits Times
2 days ago
- Straits Times
Mod-Sin 2.0 – restaurants for the modern Singaporean
SINGAPORE – Waves of flavours and food brands from abroad wash on Singapore shores every day. People now talk about hotpot rather than steamboat. Speciality coffee goes head to head with kopi. Mala has infiltrated every corner of the food scene. Some chefs have been working to remind diners of the flavours of Singapore, going beyond takes on this or that local dish for occasions like National Day. A new crop of restaurants is putting Singapore flavours front and centre. Seeking to take Mod-Sin cuisine to a new level are Belimbing by chef Marcus Leow; Choon Hoy Parlor by chef Dylan Ong, with a new menu after relocating from Beach Road; and Gilmore & Damian D'Silva by chef Damian D'Silva, slated to open at the National Gallery Singapore in mid-October. It was Singaporean chef Willin Low who coined the term Mod-Sin 20 years ago when he opened his restaurant, Wild Rocket, at Mount Emily. He used it to describe his food, rooted in familiar flavours but done in ways to pique the interest of modern Singaporean diners. So, the flavours of laksa feature in a pesto tossed with spaghetti; thinly sliced cuttlefish takes the place of kway teow in his char kway teow; and thin strips of pork belly are marinated with prawn paste before being deep-fried for his take on har cheong kai. The 53-year-old chef, who now runs pasta restaurant Pastaro at Chancery Court and Roketto in Niseko, Hokkaido, says: 'People were describing our food as modern European, which it wasn't; and fusion, which is a term I abhor. That's because from the 1990s, some chefs in the West were labelling their cuisine as fusion when they threw in random Asian ingredients that didn't work. 'I remember Mod Oz was used for culturally diverse modern Australian cuisine and I thought that was a great idea for what we were doing for Singapore cuisine. I thought it was appropriate because I think of myself as a modern Singaporean, and the food is a reflection of my identity.' He says Mod-Sin is a celebration of traditional Singaporean flavours, adding that the idea is not to replace the original dish, but to 'enjoy its spirit innovatively'. 'It's about retaining the spirit of the dish while redefining its process, form or even ingredients,' he says. 'A Singaporean couple, who lived in Hong Kong for many years, came to Wild Rocket for dinner. After the meal, the husband said that none of the dishes looked like Singaporean food, but when they ate it, they knew they were home. That, to me, is what good Mod-Sin should be.' He cites the food at Mustard Seed in Serangoon Garden as a good example of what Mod-Sin cuisine is. The restaurant, run by chefs Gan Ming Kiat, Wu Shin Yin and Desmond Shen, serves multi-course meals built around Singapore flavours, executed with Japanese and other techniques. 'At times, someone will try to coin a different term to describe the same thing,' chef Low says. 'As long as we are all trying to celebrate Singapore flavours in a good way, that – to me – is the evolution of Mod-Sin. It's here to stay.' Here are three restaurants that understand the assignment. Reimagining familiar flavours: Belimbing Where: 269A Beach Road Open: Noon to 3.30pm (Thursdays to Sundays), 6 to 10.30pm (Wednesdays to Sundays), closed on Mondays and Tuesdays Info: Call 8869-7243 or go to Belimbing's Braised Angus Oxtail, one of its hot starters. PHOTO: BELIMBING Can rojak be rojak if it has seared kailan stems, frizzled kailan leaves, Japanese firefly squid and pickled strawberries? Yes, in the hands of chef Marcus Leow. The 33-year-old, who worked at The Naked Finn, Magic Square, Whitegrass and Iggy's, is taking creative licence with familiar flavours. He says: 'Mod-Sin is about retaining a lot of the flavours and ingredients that make us Singapore, but finding new ways to take the flavour in a different direction. The food evokes something Singaporean, but tastes different as well.' Belimbing serves four-course set meals at dinner time featuring dishes such as Wok-fried Nasi Ulam and Seared Red Grouper. PHOTO: BELIMBING Inspired by rojak, the sweet, sour, salty and spicy salad, he created Grilled Firefly Squid. The dish looks nothing like rojak, usually a melange of vegetables and fruit tossed with shrimp paste. But take a forkful, and the haegor caramel, made with slow-cooked prawn shells and belacan; the shaved frozen ginger flower; and the sprinkling of powdered dried cuttlefish on top registers in the brain as rojak, but much more inten se. Similarly, the Clam Custard, featuring tuatua clams from New Zealand, is meant to evoke the steamed egg the chef, and many Singaporeans, grew up eating. He peps it up with assam pedas flavours and white pepper. His 45-seat restaurant, part of The Lo & Behold Group , opened on April 15 and has been packed since. It serves a four-course menu priced at $88 for dinner, and a two-course lunch priced at $58. There is a small a la carte selection available for lunch too. Chef Marcus Leow takes creative licence with familiar flavours at Belimbing. PHOTO: BELIMBING Ingredients he uses for the current menu include pink guava, housemade cincalok or fermented krill, and herbs such as sawtooth coriander, ulam raja and laksa leaves. The chef, whose parents are Peranakan, is eyeing buah keluak, that bitter Indonesian nut; century eggs; and the humble bayam or sharp spinach as ingredients for new dishes. He wants to use them in unexpected ways. 'I think it's important to be innovative,' he says. 'All the restaurants I've worked in were big on innovation. I try to do that as well. Hopefully, guests can see that we are doing something different, but rooted in something very Singaporean.' The 90-10 rule: Choon Hoy Parlor Where: 01-84A, Arcade @ Capitol Singapore, 15 Stamford Road Open: 11.30am to 3pm, 5.30 to 9.30pm daily Info: Call 6266-0061 or go to Choon Hoy Parlor's Oriental Charcuterie Board. PHOTO: CHOON HOY PARLOR Fans of Choon Hoy Parlor, chef Dylan Ong's Singapore soul food restaurant, will know that he has moved it from Beach Road to Capitol Singapore. Along with the move comes a menu revamp – about half the offerings are new. He is digging his heels in when it comes to offering the flavour of Singapore. The new location, right smack in the middle of the culture and civic district and thick with tourists, offers him a chance to showcase the city's soul food. Among the new offerings are Mocha Prime Pork Rib ($25.90), Chye Ber ($16.90) and Oriental Charcuterie Board ($25.90) – takes on familiar dishes, but with a twist. The pork rib is his version of the popular zi char dish of coffee pork ribs. He cooks prime rib sous vide for 16 hours in a sauce made with coffee from local supplier Coffee Hock, infused with dark Valrhona chocolate, then grills it. The pork rib is served with a sabayon made with white coffee, inspired by Vietnam's egg coffee, with crushed pistachios and cacao nibs sprinkled on top. 'We wanted to make the coffee stand out even more,' he says. The pork rib is Chef Dylan's version of the popular zi char dish of coffee pork ribs. PHOTO: CHOON HOY PARLOR His Chye Ber is an almost forgotten dish in Singapore, although it is popular in Malaysia – cuts of meat cooked with mustard greens, tamarind and tomato. The charcuterie board pays homage to the rich tradition of cured meats in Asia, with strips of waxed duck, duck liver sausage and pork lup cheong. These are served with decidedly local accompaniments – housemade achar, housemade labneh with furu or preserved beancurd worked into it, braised peanuts and strips of crisp tempeh and slices of youtiao. The 38-year-old says: 'We make sure that 90 per cent of the flavours are true, and then the remaining 10 per cent is the X factor, touches you won't find elsewhere. 'I ask myself how I can connect with my diners. It's to preserve the character of the dish. The last 10 per cent should not destroy the dish. In our first year in Beach Road, we tried to tinker with the recipes. But I realised, why try to bring in a foreign flavour? Why not add layers of complexity without doing that?' Choon Hoy Parlor has moved from Beach Road to Capitol Singapore. PHOTOS: CHOON HOY PARLOR He has more plans. In about three months, he wants to start a Kway Png Club, or chicken rice club, on weekends. The chicken is likely to be from France, and diners can order the set meal on weekends with regular chicken rice or chicken rice balls, and either poached chicken or chicken steamboat with a platter of raw chicken they poach themselves at the table. In the new year, it will be his take on Teochew porridge, a weekend set with traditional pickles and dishes that have all but disappeared – fish steamed in seawater, tiny clams marinated and served raw, and whitebait omelette. What drives him is the thought of Singapore losing its identity. Choon Hoy Parlor chef-owner Dylan Ong wants to start a Kway Png Club, or chicken rice club, on weekends in about three months. PHOTO: CHOON HOY PARLOR The father of three children aged four to eight says: 'We have so many things coming through, we mix this and that to the point where we forget who we are. I don't want my kids to think that mala is a Singapore flavour. 'Singaporeans take for granted a lot of our culture. We think hawkers will always be there. But one day, the auntie and uncle will be gone. No Singaporean wants to work in restaurants, what more hawker centres. Then whoever cooks the food, we have to accept that flavour.' What's old is new again: Gilmore & Damian D'Silva Where: 01-02/03 National Gallery Singapore, 1 St Andrew's Road Open: In mid-October For decades, chef Damian D'Silva has been a champion of heritage food, turning out in his restaurants Eurasian, Peranakan, Chinese, Indian and Malay dishes. The 68-year-old was born to a Eurasian father and Eurasian-Peranakan mother, and learnt cooking techniques from both sides of the family, and especially from his paternal grandfather, Mr Gilmore D'Silva. Born to a Eurasian father and Eurasian-Peranakan mother, chef Damian D'Silva learnt cooking techniques from both sides of the family, and especially from his paternal grandfather, Mr Gilmore D'Silva. ST PHOTO: JASON QUAH The name of his new restaurant, a 70-to-80-seater, pays homage to his grandfather. The National Gallery Singapore location is especially meaningful because from 1939 to 1969, the late Mr D'Silva was caretaker of the Supreme Court, which is what the building used to house. The home cooking, and roaming around Singapore eating with his grandfather, gave chef D'Silva a firm grounding in Singapore flavours. For the restaurant, he is digging deep into the past, resurrecting 200-year-old recipes. He knows that Singapore – and taste buds – have changed since that time. 'If the flavours are too overwhelming and strong, 20 per cent of diners will accept it, but 80 per cent won't,' he says. 'Balance is important.' The restaurant's menu will be made up of 70 per cent Eurasian dishes and 30 per cent Chinese ones, he says. Some dishes include sayur beremi or purslane and prawns cooked with rempah titek, a spice paste of chilli, shallots, candlenuts and belacan; prawn stock and coconut milk. He is getting the sayur beremi from his long-time Geylang Serai supplier. He says: 'If you don't know how to cook it, it will be bitter.' Another is threadfin fish head and pig brain braised with vegetables. It was served at weddings because of the symbolism – the brain to beget smart children and the fish head to spawn many kids. 'You won't see the brain,' he promises. 'When diners have a spoonful of the sauce, they'll be blown away.' So far, so vintage. The Mod-Sin part of it comes with the plating and accompaniments to the se and other dishes. He is developing several kerabu or salads that can be eaten on their own or paired seamlessly with the dishes. One of these is tomato stuffed with a housemade, ricotta-like cheese, and topped with sesame oil and lemon basil. He says that progress is good, especially when chefs are able to help diners understand the original taste of the dish. 'I've been doing the same thing for so long,' he says of the new direction. 'I want to surprise diners. They'll be able to taste the difference between the old Damian and the new Damian.' 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.
