Tapau Please

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, as we've seen it numerous times with ingredients such as tempeh and jackfruit. We hope that each and every one of you has enjoyed tuning in every Sunday, and till the next time—as we always say—take care and eat well!

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 someone who's not professionally involved in the industry, which so many of us aren't.

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, and practising the science of cooking.

*Podcast cover artwork credit - Netflix

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 to. In comes cooking fatigue, a new sort of stress that we're sure so many kitchen crew and homemakers have faced for years, way before the pandemic shone a light on the issue.

Today, we reflect on this increasing worry and how best to navigate the matter if you feel burdened by it.

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 heritage? Is it about the government injecting funds in ways of rebates and infrastructure?

*Credit to Lee Xin Li (@xinli29288) for the podcast episode artwork.

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 of simply paying for a meal out—yes, even in a pandemic—what is it about watching someone cook on TV that draws in time and time again?

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.