It's with heavy hearts that we have to announce that this episode will be the last for Tapau Please, with the podcast going on an indefinite hiatus. We can't say for sure if we'll be back (or when), but trust us when we say, it hasn't been an easy decision and we'll certainly miss being in the studio every week bringing you thoughtful discussions surrounding the F&B industry. With that, this 10th episode of Season 3 addresses the rather touchy topic of the white gaze upon Asian cuisine,...

We've had numerous guests on Tapau Please, from chefs to politicians to health advocates, but in today's episode, we turn the microphone towards the man behind the scenes: our podcast editor, Zahir. How has the pandemic affected him? How is he feeling about the incessant "flip-flop" of measures by the government and its social restrictions? More importantly, does he feel like we're going about battling COVID-19 in the best way possible? It's a refreshing take on the F&B scene from...

MasterChef, Chopped, Hell's Kitchen, and Top Chef—all these cooking competitions are huge names in their field. But in a world where we're battling cooking fatigue (professionally and domestically), where do these reality shows fit into our entertainment world? Or perhaps, that's all they are—entertainment? From a consumer's standpoint, it can be tough to truly appreciate culinary artistry behind a screen, especially when we're more familiar with consuming rather than observing, learning,...

We've addressed the issue of support fatigue and the immense and continuous pressure that consumers feel to support each and every local F&B business during this pandemic, but not many have come to realise the never-ending stress that comes from cooking each and every day. Now that we're still encouraged to stay safe at home and so many of us are still working from home, we've come to realise the added responsibility of cooking for ourselves and our families more often than we're used...

We've spoken quite extensively about preserving Singapore's hawker culture, not just here on Tapau Please, but also online, with input from government agencies as well as thought leaders in our local foodscape. But when it comes down to the nitty-gritty, what does it actually mean to preserve a food culture? This question is fleshed out in this episode, by breaking down what preservation of a food culture entails. Is it simply passing down recipes? It is educating people on its roots and...

If you haven't seen Paris seductively calling to you to watch her new cooking show on Netflix, you need to adjust your streaming algorithm. Cooking with Paris is one of the hottest shows on Netflix right now, and it isn't just about the super-easy recipes she whips up or ladies she invites to cook with her. While we might easily shrug off Paris' culinary skills, it begs a deeper think into why cooking shows have maintained their appeal till today. With the boom of restaurants and the appeal...

It's the hot topic of the season; are we really discriminating against those who choose not to get vaccinated in Singapore? In this episode of Tapau Please, we tackle this touchy subject by addressing the weight of the term 'discrimination' and 'segregation' in a public health crisis and attempt to shift the perspective of why the current government mandates and implementations are necessary for the foreseeable future.

Nicole, one of Tapau Please's co-hosts, welcomes Moom Health founders, Mili and Maya Kale, into the studio to share more about their wellness business and the importance of empowering women and their health choices. The sisters didn't necessarily start off their careers wanting to pursue their current passion, but given time and personal journeys that led them down this path, it only made sense for them to create a platform that celebrates womens' diversities, especially in the wellness realm.

Ahh, the mighty keyboard warrior who's always on standby to give his two cents about poor service at his last restaurant visit or the paltry food standard he's been subjected to; we all know how the vicious words of online trolls can cut an F&B establishment's reputation in mere hours. That's why in this episode of 'Tapau Please', we explored the many ways to provide constructive feedback to a place when and if they don't particularly meet your expectations. 

There are two things to celebrate; Singapore's 56th National Day and the kick-off to Season 3 of Tapau Please. We thought it'd be an opportune time to invite SDP's Secretary-General, and more recently F&B owner, Dr Chee Soon Juan, into our studio to speak about his latest venture as well as some of the great lessons he's learned along his professional journey.

It's not quite Season 3 yet, but amidst the increase of people choosing to dine in smaller groups, we also want to address the stigma of dining alone. With Singapore's current dining restrictions capped at 2 per table, is dining solo really as awful as we always thought it was? When was the last meal out you had by yourself? Did you embrace the solitude or did you struggle to be at one with the lack of idle chatter?

In our Season 2 finale, we speak about the rising concerns of queueing for food at hawker centres in Singapore, as clusters of COVID-19 cases in Bukit Merah continue to emerge. In response, the government has publicly advised people to avoid queuing for more than 30 minutes for food, to avoid the risk of infection. We also bid farewell to Zat, who will be leaving SethLui.com and Tapau Please in pursuit of new challenges and personal aspirations. We'll be back with Season 3 in August 2021...

If you haven't heard the news: Yeo's has sealed a S$30million deal with Oatly to produce its famous vegan milk right here in Singapore, for distribution within Asia. While this is amazing news for foreign investments, it also comes hot on the heels of Oatly's controversy of being associated with Blackstone Group, a private equity firm that has ties to deforestation in the Amazon forest. With this backlash, will Singaporeans still support Oatly in its Asian venture? Also, it raises the...

Inspired by Michelin Guide's succinct article on food trends that made its way into our foodscape in 2020, this episode of Tapau Please candidly addresses these to see if they really proved to be pervasive or performing a fleeting visit. From dessert of the year to the fine dining making waves in our home space, do you think it's unavoidable for restaurants and hawkers to embrace and harness the power of social media and technology to remain relevant even after COVID-19 has passed?

It's not an issue that's often addressed in one discussion, but support fatigue is a real issue. Having been rallied to lend support to local businesses in Singapore, particularly the F&B industry, when does it cross the line of caring too much to the point of burnout? Are we then selfish for refocusing our energies on saving money and spending more time at home during this pandemic? Or is there a way to balance investing our finances and time to keep these businesses alive, while not...

Which material bodes the best chance of sustainability for our planet? Glass? Plastic? We've spoken about the Singapore government's proposal to implement a fee for the use of plastic bags, but that hasn't changed our daily habits when dealing with plastic containers. Although there are vendors charging a few cents for take-away plastic containers, do you know which material is really best when it comes to carrying your own reusable container?

We've spoken about this before, but we can't possibly not talk about it again now that we have official word from Singapore's government that fines will be imposed for those who refuse to clear their trays at hawker centres and food courts, starting 1 June 2021. We know there are two camps to this conversation, but regardless of your stand, we believe this initiative benefits all—and most certainly, the elderly employees who work in this under-appreciated vocation.

We love hopping in on the conversation of others when it comes to food and all the delicious debates that surround it. This time, we're adding our two cents' worth to a The Ezra Klein Show episode, where he speaks to author and columnist, Mark Bittman, who wrote 'How to Cook Everything' and writes for The New York Times column, The Minimalist. They touch on pertinent and thought-inducing concepts such as externalities of food manufacturing, food's purpose, and the social and commercial...

MasterChef Singapore Season 2 has finally wrapped up and in tribute to the entire season, there was no way we couldn't bring the highly talented finalists, Derek Cheong and Leon Lim, into our studios to share their raw, unfiltered experience with all of us.

We've always expressed appreciation for great food photography here at SethLui.com; our work literally revolves around how deliciously alluring a food can look. But have you ever wondered what goes on behind the camera lens of your favourite food images? Jazreel Chan, a food stylist, drops some valuable insight about what goes on before the camera takes its shot, and how particularly "temperamental" food can be dressed to look its best for a shoot.

We're only hours away from MasterChef Singapore Season 2 finale, and we've got one of the judges, Chef Bjorn Shen, and Executive Producer, Nicholas Oh, in the studio to spill the tea on what's been going on behind the scenes this season—all before either Leon or Derrick is crowned the second Singapore MasterChef champion.

It's another hot one in the studio with our 10th episode of the second season, and we can't not address the recent announcement—or should we say proposal—by Singapore's government to introduce a small fee for the use of plastic bags at more retailers. While many countries have already this system in place, it sure will be interesting to see how Singaporeans' reactions are when charged for a seemingly basic item. Why sparked this idea? Why is it important? And lastly, will the public support...

Our co-hosts waste little time in this ninth episode of Tapau Please Season 2, with an in-depth recap of MasterChef Singapore Season 2 Episode 7 as well as the hotly debated documentary, Seaspiracy, that's currently showing on Netflix. In this episode of MasterChef Singapore, it was a whirlwind of emotions for the contestants as they battled against time to re-create a complex recipe from former Executive Pastry Chef of db Bistro & Oyster Bar, Mandy Pan (she's since left the restaurant...

We're making this long weekend even sweeter with an extra special episode of 'Tapau Please' as it's brought to you in partnership with Killiney. We’re so excited to bring to you our first collaboration; it’s like a prayer answered! Packed with freebies like an exclusive 'Tapau Please' promo code and a giveaway, this episode also looks back on Masterchef Season 2 Episode 6. It's a heated one in the kitchen, so you don't want to miss the raw emotions we felt, right along with the...