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Independent Singapore
9 hours ago
- Independent Singapore
‘It's dreadfully long' — Fresh grad struggles with 9-to-6:30 job, considers quitting
SINGAPORE: 'It's dreadfully long.' This was how one local, who recently landed his first full-time job in Singapore, described his working hours. In a post on the r/SGexams forum on Monday (Jul 28), the local, who graduated from the National University of Singapore, confessed that he's having a particularly hard time adjusting to working life because of the long hours he is required to put in. He said that at his workplace, employees are obligated to work from 9 a.m. to 6:30 p.m. from Mondays to Thursdays, and 9 a.m. to 6 p.m. on Fridays. He then compared this to the hours he spent in school. 'When I was studying, even in JC or secondary school, the hours were shorter, and I would be home by 3 p.m.,' he wrote. He added that chronic fatigue syndrome has made it even harder for him to cope with the demands of full-time work. 'I sleep early every day and have 7/8 hours of sleep, but am still really tired. I can barely stay awake in the morning and afternoon and sometimes doze off even though I'm technically not allowed to doze off at work,' he said. 'I am considering quitting my work due to an inability to last through full days of work without being really tired.' Wondering if he's making the right decision, he asked fellow users, 'Should I quit work? Why are working hours longer than the hours spent in school? Any advice?' 'If it gets too much, find another job with better working hours.' In the comments, several Singaporean Redditors criticised the fresh grad for complaining about the working hours. One Redditor told him, 'This isn't tough. It's normal, and it is honestly easier than most of us who have 10- to 12-hr work days. Half of us got study loans to pay off. Another half maybe have home mortgages. Not everyone has the privilege of quitting a job. Especially in this economy. [But] if you want a more emphatic answer, take part-time jobs first. Shorter hours. Decent pay. Then slowly build your stamina.' Another commented, 'Bro, welcome to adulthood.' A third wrote, 'Yes, please quit work and leave the opening for someone that wants it more. Unfortunately, for some of us, we don't have the luxury of quitting work because we actually have responsibilities and bills to pay.' Still, despite all the negative remarks, there were others who responded with empathy and encouraged the new graduate to prioritise his health above all else. One said, 'If you feel that there is no more merit to staying in your current job, you should quit. Lack of sleep is dangerous and bad for the body. If you do want to stay though, maybe you can negotiate work hours with your boss.' Another added, 'Your chronic fatigue syndrome seems to really affect you on this. If it gets too much, find another job with better working hours. Ultimately, only you can take care of your health, physical and mental.' In other news, a part-time worker has publicly criticised a 'drink stall chain' in Singapore for making her and other employees pay for any incorrectly made beverages. Posting on the r/SGexams subreddit, the worker wrote that she found the policy both 'unnecessary' and 'unreasonable,' especially since they are only paid S$9 per hour. Read more: Drink stall chain allegedly makes staff pay for incorrect orders, says part-time worker
Independent Singapore
11 hours ago
- Independent Singapore
Are landlords the cause of our downfall?
Opinion Singapore News In the Hood SINGAPORE: On the popular Singaporean subreddit r/asksingapore, a user recently posed a question with deep undercurrents: 'Are landlords the cause of our downfall?' The rationale The user reported passing by a coffee shop where five stalls were permanently closed, including a zi char stall – a sight the user had never witnessed before. When asked, the aunties at the drinks stall explained the stalls were closed because of prohibitive rental prices. This prompted the user to pose a tough but necessary question: 'Isn't rental prices determined by landlords? Can't they make it affordable so tenants can continue selling?' This question gained further weight given the multiple other shops that remained vacant. One user commented, 'Landlords will only reduce the rental when they feel the pain of not being able to rent the place out; otherwise, they will just keep squeezing, simple economics.' The rent crisis Commercial rental costs in Singapore have been rising, with some even spiralling out of control. According to Terence Yow, managing director of Enviably Me Group of Companies, a healthy rent-to-sales ratio is around 15% – but in recent times, this has surged to an 'unhealthy' 50%. What does he propose instead? On a CNA podcast, Yow suggested that landlords get their 'skin in the game,' pegging the rental as a ratio of total sales/profit instead of charging a fixed amount. He reasoned that such an agreement would create a greater incentive for the landlord to develop and attract customers to the business, ensuring its potential success. This approach would make the landlord a stakeholder while also enabling them to earn greater yields from their rent if the business grows. This phenomenon is called turnover rent. It essentially shares risk and reward more evenly between landlord and tenant: when the tenant produces higher turnover, the landlord receives a higher rent; in leaner times, such as during a period of low economic activity, the tenant is required to pay less as they earn less. What about implementation? Critics of the agreement, however, argue that turnover rent adds further complexity to the lease and requires more negotiation and drafting than a standard fixed rental lease. There's also the potential for losses, especially if the landlord is not able to make mortgage payments from the rent obtained. Furthermore, the formalities required to keep a check on business turnover necessitate more administrative effort, with audits sometimes proving quite costly. All in all, as young Singaporeans enter a rental market that favours those with capital instead of ingenuity, many may be turned away from taking the leap of faith and realising their entrepreneurial dreams. () => { const trigger = if ('IntersectionObserver' in window && trigger) { const observer = new IntersectionObserver((entries, observer) => { => { if ( { lazyLoader(); // You should define lazyLoader() elsewhere or inline here // Run once } }); }, { rootMargin: '800px', threshold: 0.1 }); } else { // Fallback setTimeout(lazyLoader, 3000); } });
Independent Singapore
11 hours ago
- Independent Singapore
Glamour, gone? Why Singapore's fine dining scene is fizzling out, Michelin stars aren't enough anymore
SINGAPORE: Since its introduction in 2016, the Michelin Guide Singapore has garnered its fair share of praise and criticism. From bestowing Michelin stars on modest hawker kiosks in its initial year to the head-scratching deletion of stars from reputable names, the guide has constantly been a lightning rod for conversation and debate, but this year, the conversation is subdued — more like the gloomy purr of a lukewarm bowl of congee than the sizzling crackle of sambal. A dismal showing: Where's the fresh spark? According to a recent article from Peak Magazine, this year's Michelin grades land with a mediocre thump. Only two restaurants received a new star, both Japanese and hotel-based, and both similar in their visual appeal. This trifling appraisal comes despite a busy couple of years for Singapore's gastronomic scene, which has seen a surge of Latin American, Korean, and modern Singaporean (mod-Sin) cuisine. One would assume a bolder celebration of this multiplicity — instead, the Michelin Guide seems jammed on repeat. Unlike in the past editions of the Guide, it brought genuine enthusiasm, what with the pandemic-era promotion of Zen to three stars, the rise of new talents like Seroja's Kevin Wong, and a reliable stream of new one-star beneficiaries. Falling stars and the harsh reality of survival The 2025 edition of the Michelin Guide also carried more removals than add-ons. Ten restaurants fell from the one-star list, nine of which have shut their doors. The explanations were as real as they are heartbreaking: swelling operational outlays, changing consumer behaviours and preferences, and the ever-increasing call for affordability and value. Venues like Chef Kang's , Matera , and Shinji by Kanesaka (Bras Basah) are among those that were dropped. Others, like Rhubarb , turned to casual ideas just to survive. These closures expose a distressing reality — a Michelin star, once the gold standard of gastronomic commendation, is no longer an assurance of lasting achievement. As one honest chef puts it, 'Customers are more important than accolades — they are the ones who help keep your restaurant open.' While the Guide has dropped these names, it didn't fill the gaps. While there's no lack of worthy substitutions, such as Somma , Na Oh , Mustard Seed, and Peach Blossoms that are already making a buzz, they remain starless. Why the reluctance? Losing culinary edge in the region Setting aside Michelin stars, Singapore's dominance in the international dining arena is starting to wane. Known once as an important cooking hub in Southeast Asia, the Lion City is now overtaken by its neighbours. In the World's 50 Best Restaurants list, Odette remains Singapore's only restaurant included in the top 50. Meanwhile, Bangkok rushed ahead, boasting six entries on the 50 Best list, including innovators like Gaggan and Potong . Hong Kong, too, is shaking things up with fresher names like Wing ascending the ranks and amassing awards and praises. By contrast, Singapore continues to bank on the same gastronomic personalities it has depended on for more than ten years — Han Liguang, Malcolm Lee, and Jason Tan. While they deserved the praises and recognition, their sustained reign indicates a lack of revitalisation. While the next generation of chefs is imminent, they come in such a slow pace. Rising stars such as Nicolas Tam (Willow) and Seth Lai (Ce Soir) have gained recognition, but the tempo of change is lethargic. Why? Because the business environment makes it extremely difficult for young chefs to strike out on their own and carve their own path. The choice to support Notwithstanding the present headwinds, there is light on the horizon. Young local chefs with grit and innovation have emerged. Chef Marcus Leow's Belimbing is pushing mod-Sin cooking into stirring new terrain, while Law Jia-jun of Province is displaying Southeast Asian ingredients with a new, story-driven strategy. These chefs aren't pursuing international trends — they're tunneling deep into local uniqueness and history to produce food that feels unambiguously Singaporean. Yet, appreciation and recognition are not enough. What's required now is support — from Michelin, from the industry, and from customers themselves. If people continue to be swayed by imported publicity while snubbing home-based talent, the very essence and soul of Singapore's food scene will be lost. The Michelin Guide's examiners must plunge deeper and engage more evocatively with the local setting. However, the diners also have a role to play — to dine with purpose, interest, and devotion. To believe in Singapore' local chefs not because they have a star, but because they tell Singapore's story through food. After all, if Singaporeans don't champion their own culinary individuality, who will?
