Tapau Please

We've arrived at Episode 14 of 'Tapau Please' by SethLui.com, and the start of November is a great way to unlearn some common food expressions (at least Zat & Wani think so).

We're not saying they're an abomination to our English language, but sometimes, there are better ways to express your unbridled desire for your favourite food. We always throw in a few expressions that some of you might be carelessly throwing around. So wise up; this episode's an educational one.

For our 13th episode of 'Tapau Please' of SethLui.com, we pose a question we don't often think about, especially when living in Singapore—how would we have to change the way we eat if Singapore were to have four seasons?

Given our current climate—literally—it's an opportune time to think about how temperature and climate change, in general, can affect how we consume different produce throughout the year and how our eating habits or diets change. We even touched on how we, in Singapore, perceive seasons in our own way—with fruits and cultural festivals.

In our 12th episode of 'Tapau Please', things get a lil' more serious as our co-hosts address notorious headline makers in recent times, particularly in the F&B industry. This conversation is sparked by the latest scandal to hit the news when Beef Bro's co-founder, Norvan Tan, was charged with sexual assault.

When it comes to F&B brand owners and founders being charged for a crime, or even when food is mishandled and tens of patrons fall severely ill—or even worse, die—is there hope for business to recover? Should other long-time patrons still support the business?

Hello, everyone, to another episode of 'Tapau Please' by SethLui.com. In our studio this session, we have well-known food personality, Chef Shahrizal Salleh (or more famously known as Chef Bob). He talks to us about his latest online cooking show on Yahoo! TV, Bob's Gastronomical Trail Asia, and his hopes and goals for it.

We also speak openly about his dramatic and impressive weight loss as well as his thoughts on how Singapore's halal food scene can improve.

Do you know the difference between robusta and arabica coffee beans? Or that lobsters were once considered so cheap that they were fed to prisoners and slaves?

In this educational tenth of 'Tapau Please' by SethLui.com, Zat & Wani share little-known facts and reveal the history of common ingredients.

Hello, 'Tapau Please' listeners, we're just one episode away from our tenth, and in this episode, our SethLui.com co-hosts, Zat & Wani, touch on various components of what can potentially make or break a dining experience and how our current pandemic has changed the way we expect and view service when dining out.

We're proud of this episode because it highlights the importance of keeping safe during these trying times, but we also hope to instil a compassionate approach to dining. As we know, the F&B industry is barely dusting itself off from the effects of COVID-19, and we know it would serve the hardworking staff as well as other patrons if we all try to be kinder and mindful when eating out.

This is Part 2 of our eighth episode, featuring Preetipls. If you haven't already heard Part 1, go ahead and listen to that first; we're confident you want to hear all about Preeti's perspective on all things delicious.

In this lively second half, she lets us in on why the West is the best for food and her mum's spellbinding cooking.

It's Episode 8 of 'Tapau Please' already, and in this session, we were so excited and honoured to have Preeti Nair—or how we all affectionately know her as, Preetipls—in the studio! We wax lyrical about her latest podcast, 'Chai Me, Bitch', her impressions of Singapore's foodscape as well as her most-recommended food spots.

This episode is split into two parts, so be sure to bookmark both, for maximum aural pleasure with your co-hosts, Zat and Wani, and our lovely guest, Preeti.

Your vivacious duo is back with another episode of 'Tapau Please' by SethLui.com. We, once again, bring in some treats into the studio but this time, we discovered the unusual flavours of supermarket and 7-Eleven snacks. We also set up a live stream session on our Facebook, SethLui.com, for this episode, so if you can view the episode there as well!

We're still exploring how we can fine-tune our Facebook live stream episodes, so if you have any ideas/suggestions, we'd love to hear from you on our Facebook page.

This is Part 2 of our interview with Vasun of Monsoontable.com. If you haven't already heard Part 1, go ahead and listen to that first! We promise Part 2 will be just as exciting as she continues to share with us personal anecdotes and gastronomic lessons.