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Who's that man acting as President Tharman at NDP rehearsals? TikTok wants to know

Who's that man acting as President Tharman at NDP rehearsals? TikTok wants to know

New Paper2 days ago

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.

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Mod-Sin 2.0 – restaurants for the modern Singaporean
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'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.

The Straits Times Weekly Bestsellers June 28
The Straits Times Weekly Bestsellers June 28

Straits Times

time18 hours ago

  • Straits Times

The Straits Times Weekly Bestsellers June 28

(From left) The Original Daughter by Jemimah Wei, Elevate Your Assets, Elevate Your Wealth by Kelvin Fong and National Geographic Kids Almanac 2026 by National Geographic Kids. PHOTOS: WEIDENFELD & NICOLSON, BOOK BAR, NATIONAL GEOGRAPHIC KIDS Fiction: Singaporean writer Jemimah Wei's debut novel is titled The Original Daughter. PHOTO: WEIDENFELD & NICOLSON 1. (1) The Passengers On The Hankyu Line by Hiro Arikawa; translated by Allison Markin Powell 2. (2) Strange Houses by Uketsu; translated by Jim Rion 3. (3) The Original Daughter by Jemimah Wei 4. (4) Strange Pictures by Uketsu; translated by Jim Rion 5. (-) Tiger Girls by Felicia Low-Jimenez; illustrated by Claire Low 6. (5) The Wizard's Bakery by Gu Byeong-mo; translated by Jamie Chang 7. (-) To The Moon by Jang Ryujin; translated by Sean Lin Halbert 8. (-) I Who Have Never Known Men by Jacqueline Harpman 9. (-) Maybe This Is Love: A Novel by Maria Mahat 10. (-) Atmosphere by Taylor Jenkins Reid Non-fiction: Elevate Your Assets, Elevate Your Wealth by Kelvin Fong. PHOTO: BOOK BAR 1. (1) Elevate Your Assets, Elevate Your Wealth by Kelvin Fong 2. (2) Why Palestine? Reflections From Singapore by Walid Jumblatt Abdullah 3. (3) A Different Kind Of Power by Jacinda Ardern 4. (4) How Countries Go Broke: The Big Cycle by Ray Dalio 5. (10) Atomic Habits by James Clear 6. (6) The Psychology Of Money by Morgan Housel 7. (-) The Self-Esteem Class by Yoon Hong Gyun; translated by Jamie Chang 8. (-) The Courage To Be Disliked by Ichiro Kishimi and Fumitake Koga 9. (-) The 48 Laws Of Power by Robert Greene 10. (-) Silk, Silver, Spices, Slaves by Lio Mangubat Children's: National Geographic Kids Almanac 2026 by National Geographic Kids. PHOTO: NATIONAL GEOGRAPHIC KIDS 1. (1) National Geographic Kids Almanac 2026 by National Geographic Kids 2. (-) Never Thought I'd End Up Here by Ann Liang 3. (-) Sunrise On The Reaping by Suzanne Collins 4. (-) I Hope This Doesn't Find You by Ann Liang 5. (3) The World's Worst Superheroes by David Walliams 6. (-) Caraval by Stephanie Garber 7. (-) Powerless by Lauren Roberts 8. (-) The Lion Inside by Rachel Bright 9. (-) Book Of Dragons by NBCUniversal and DreamWorks 10. (-) The Naturals by Jennifer Lynn Barnes This is The Straits Times' compilation of bestseller lists from Kinokuniya, Epigram, Wardah Books, Book Bar and bookstores. Join ST's Telegram channel and get the latest breaking news delivered to you.

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