Tapau Please

It's Valentine's Day, and also the day that 'Tapau Please' releases its first episode of Season 2! We're back to share with you more stories from the F&B industry and spread the love for good food, great drinks, and even juicier personalities.

Our first episode of Season 2 introduces the world to Dannon Har, Managing Editor of Spill Mag and founder of home-based bar, Section D. He shares his thoughts on craft beer, the performative rituals that libation lovers tend to display, and even the emerging trend of non-alcoholic spirits.

It's officially the last day of 2020, and also, the last episode of Season 1 of 'Tapau Please'. In this wrap-up for 2020, our co-hosts do a deep-dive into the type of dishes to cater to a group of people if you're planning a coup meeting. 

This topic was birthed out of inspiration thanks to the limited-series AWARE Saga Podcast, a 12-episode podcast that chronicles the 2009 AWARE saga. With a tongue-in-cheek jab at the best foods to present at such a momentous meeting, we ask ourselves: what would satiate both appetite and argument?

Also, we can't wrap up this season (and the year) without looking back at how Singapore handled 2020 in a time of COVID-19.

It's a Boxing Day special, as the 21st episode of 'Tapau Please' is published at the peak of year-end festivities! We have so many topics weighing on our minds—which isn't surprising, given it's been a long year—so this episode addresses a few of those.

First, we can't dismiss Singapore's induction into UNESCO's Intangible Cultural Heritage (hurrah!), and there has to be talk of the successful launch of lab-grown chicken meat in Singapore. We think it'd also be interesting to explore how some Asian countries rejoice in Christmas every year.

We can't believe we've hit a milestone of 20 episodes of 'Tapau Please', can you? It's been such a rewarding journey learning the ropes of setting up a podcast to interviewing guests, and speaking of journeys, we have with us one of our writer-interns, Ping Er, in the studio.

Every member of our editorial team is like family to us, and with such synergy, ideas are a-flowing! Ping Er is close to the end of her internship with us, and she shares how she's thrived here, stories of her most memorable moments and why this internship is one to consider for any budding writer in Singapore.

It's the time of the year for feasting, and for some of us, it becomes a time when we have to practice extra discretion, no thanks to our food allergies.

In our 19th episode of 'Tapau Please' by SethLui.com, we explore the world of food allergies and how one actually develops them. Did you know you can develop a food allergy at any stage of your life? Also, we provide some handy ingredient substitutes if you're allergic to basic common ingredients like soya and eggs.

To round off the episode, we even drop a few rare food allergies that you might not know exist.

Hello again to another educational episode of 'Tapau Please'! We have another round of discussion regarding common ingredients in this episode, and we deep dive into the authenticity of kitchen staples, such as ground pepper, olive oil, and milk.

How pure is milk? What contaminants can be found in ground pepper? You'll want to share and listen to this episode because some of these facts we unearthed will have you questioning what you add to your dishes.

It's been some time since Singapore's Botanic Gardens was submitted and recognised as a UNESCO World Heritage Site. Fast forward a lil' more than five years and we know have submitted our colourful hawker culture to UNESCO's Intangible Cultural Heritage List.

In our 17th episode of 'Tapau Please', Zat and Wani break down what this list signifies and what parameters need to be observed as an entry to this esteemed list. As a country whose culture is so intricately tied to eating and food, what does that mean for Singapore?

In Episode 16 of 'Tapau Please' by SethLui.com, we wanted to get online and get more facetime with our followers, while sharing more little-known facts about common ingredients like milk, pepper, onions, and bitter food.

Did you know that pepper was once a prized spice, such that it's coined 'black gold'? Or that bitter food really is a subjective taste because it's intensity is dependent on our DNA? If you missed our LIVE session, here's another opportunity to listen to it at your own convenience.

This is the second part of Episode 15's interview with Rachel Ling, Lyre's Regional Asia Manager. After all the enquiring, it only made sense for her to concoct some non-alcoholic cocktails for us in the studio. And boy, were we impressed.

We're inching closer to the festive season, and even with parties kept to a minimum, I'm sure there are plenty of intimate dinners planned for year-end celebrations. In Episode 15 of 'Tapau Please' by SethLui.com, we were educated on the non-alcoholic industry and the complexities of these non-boozy libations by Rachel Ling, Lyre's Regional Asia Manager.

As someone who surrounds her work with bottles of botanical non-alcoholic spirits, she shared with us how the demand for going sober is going strong. She also provided insight into how these unique spirits are formulated to emulate similar flavours to the real thing.