Latest / 987 The Shock Circuit / 987 THE SHOCK CIRCUIT REPLAY🔁 200826

Transcript

987 THE SHOCK CIRCUIT REPLAY🔁 200826 · 987 The Shock Circuit

• 0:03
  Speaker 1: Wake up.
• 0:05
  Speaker 2: Good
• 0:05
  Speaker 1: next.
• 0:07
  Speaker 2: Kicking off your day in the best way. It's Sonia
• 0:10
  Speaker 2: and
• 0:10
  Speaker 1: Joakim on the shock circuit.
• 0:12
  Speaker 2: We're almost at the weekend and we've got a special
• 0:15
  Speaker 2: show lined up for you
• 0:16
  Speaker 2: today.
• 0:16
  Speaker 1: Yeah, we got Phyllis coming in the studio at just
• 0:18
  Speaker 1: past 9:00 a.m. to tell us more about what we
• 0:20
  Speaker 1: can look forward to, to fresh music live by 987
• 0:23
  Speaker 1: and
• 0:24
  Speaker 2: Indigo. Oh yeah, it's going to be fantastic. Kicking it
• 0:26
  Speaker 2: off with Alex Warren, Singapore's
• 0:28
  Speaker 2: number one hit
• 0:28
  Speaker 2: music station.
• 0:32
  Speaker 2: You realize iconop pop has been around for quite some
• 0:35
  Speaker 2: time and they're kind of coming back in a way.
• 0:38
  Speaker 1: One of their first few singles I heard from them,
• 0:40
  Speaker 1: I don't care.
• 0:41
  Speaker 2: Yes, I love
• 0:42
  Speaker 2: it.
• 0:44
  Speaker 2: With Charlie XCX actually.
• 0:47
  Speaker 1: When was this released? 2012, 2013? Yeah,
• 0:50
  Speaker 2: it might have been around about the time that Charlie
• 0:53
  Speaker 2: XX came to Singapore, if you remember. That was definitely,
• 0:56
  Speaker 2: I think in the 2010s for sure. So this was
• 0:59
  Speaker 2: before she discovered her whole like Bret era thing, because
• 1:03
  Speaker 2: I think when she made that comeback, right, it was
• 1:05
  Speaker 2: so strong that she's an essential part of pop culture now,
• 1:09
  Speaker 2: especially for Gen Zs.
• 1:10
  Speaker 1: Speaking
• 1:10
  Speaker 2: of
• 1:10
  Speaker 1: artists.
• 1:11
  Speaker 1: This is coming to Singapore again, year-end. We're going to
• 1:14
  Speaker 1: have a fantastic lineup of people here in our country
• 1:17
  Speaker 1: for either a stand-alone concert or part of the Formula
• 1:20
  Speaker 1: One Singapore Airline Singapore Grand
• 1:22
  Speaker 1: Prix.
• 1:22
  Speaker 2: Yeah, it's always one that will feel quite broke, I
• 1:25
  Speaker 2: would say because there's so many things to attend, to
• 1:29
  Speaker 2: save up for, to
• 1:30
  Speaker 2: experience.
• 1:30
  Speaker 1: I mean, for me, there's the weekend, there's Post Malone
• 1:33
  Speaker 1: and even.
• 1:34
  Speaker 1: Hans Zimmer.
• 1:35
  Speaker 2: Oh, yes, you told me about
• 1:36
  Speaker 2: that
• 1:36
  Speaker 1: one. He's coming to Singapore. I want to go watch
• 1:38
  Speaker 1: him conduct the orchestra to play some songs from Inception
• 1:41
  Speaker 1: and Interstellar.
• 1:42
  Speaker 2: Yeah, for sure. And, and of course, also lots of
• 1:45
  Speaker 2: musicals and other plays coming up. I mean, so much
• 1:47
  Speaker 2: happening in Q4, right? You want to take note of that.
• 1:50
  Speaker 2: Taking you back to when you were 8 years old,
• 1:52
  Speaker 2: or perhaps if you're tuning in and you're close to
• 1:54
  Speaker 2: that age, maybe you're in primary school right now, or
• 1:56
  Speaker 2: perhaps you're just a little older.
• 1:58
  Speaker 2: Um, here's something that might make you feel a little,
• 2:01
  Speaker 2: or at least for us too, might make us feel
• 2:04
  Speaker 2: a bit embarrassed about what we're doing at 8.
• 2:06
  Speaker 1: OK, Asian
• 2:09
  Speaker 2: boy? Exactly. You're so close. You are so close. OK.
• 2:13
  Speaker 2: This Singaporean boy, he's only 8 years old. He took
• 2:16
  Speaker 2: an O-level equivalent.
• 2:18
  Speaker 2: Biology exam. So if it's an O-level equivalent biology exam,
• 2:21
  Speaker 2: it's most likely pure bio, OK. I took pure bio,
• 2:25
  Speaker 2: almost died. OK, I'm not gonna lie, not my favorite subject. Um,
• 2:29
  Speaker 2: and on top of that, he wasn't feeling well. He
• 2:31
  Speaker 2: had a fever of 39.4 °C. OK, he wasn't well
• 2:35
  Speaker 2: at all, but he still did the exam. He got
• 2:37
  Speaker 2: an A.
• 2:39
  Speaker 2: He got an A. He has set new national records
• 2:43
  Speaker 2: as the youngest person to sit for both papers. And
• 2:47
  Speaker 2: when you say both papers, um, I mean not just biology,
• 2:51
  Speaker 2: but also physics. So I guess he's like a a
• 2:54
  Speaker 2: math and science whiz, probably.
• 2:56
  Speaker 2: Um, he scored A and A star actually for the
• 3:00
  Speaker 2: chemistry and pure math papers respectively, previously. So he already
• 3:05
  Speaker 2: set a national record. Now he set a record for
• 3:07
  Speaker 2: the biology paper as well.
• 3:08
  Speaker 1: I remember reading this. Yes,
• 3:10
  Speaker 2: yes, I think you probably saw him. So he was
• 3:12
  Speaker 2: 77 years old at the time when he sat for
• 3:16
  Speaker 2: the Olevel equivalent math exam.
• 3:19
  Speaker 1: I
• 3:19
  Speaker 1: wonder what parenting styles like in this day and age.
• 3:22
  Speaker 1: Somewhere here in Singapore, you already know there's a mom
• 3:25
  Speaker 1: or a dad going, how come he can't,
• 3:26
  Speaker 2: you cannot. I know, I know that's, it's like that
• 3:29
  Speaker 2: meme of that Asian guy that was an astronaut, then no,
• 3:33
  Speaker 2: he was a doctor, he became an astronaut and then
• 3:35
  Speaker 2: don't know why he was in finance. He's cleared. I
• 3:37
  Speaker 2: can't remember that that that one meme. So despite his
• 3:40
  Speaker 2: impressive results, he said he felt disappointed about his biology
• 3:44
  Speaker 2: grade because he was not feeling well at all and
• 3:47
  Speaker 2: um he didn't, I guess.
• 3:48
  Speaker 2: Get an A star.
• 3:50
  Speaker 1: That's one way to prove you're Asian. Yeah,
• 3:52
  Speaker 2: yeah, 100%. For me, when I passed my mother tongue,
• 3:57
  Speaker 2: my mother tongue teacher gave me a high five. Exactly.
• 3:59
  Speaker 1: I think you and I are in the minority.
• 4:01
  Speaker 2: The bar is very low when it comes to Mandarin
• 4:03
  Speaker 2: for me.
• 4:04
  Speaker 1: For example, if I get a B in science, I'll celebrate.
• 4:07
  Speaker 2: Yeah, but this is not to say that your grades
• 4:09
  Speaker 2: are not important. We joke about it, yes, only because
• 4:13
  Speaker 2: it's been so long for us and um.
• 4:15
  Speaker 2: I would say during my O-level time, I already knew
• 4:18
  Speaker 2: I wasn't going to include biology and math, so I
• 4:21
  Speaker 2: wasn't going to include it in my L1R5. OK,
• 4:23
  Speaker 1: but do you know what I'm curious about? How is
• 4:25
  Speaker 1: this 8 year old's Mandarin or don't know. I
• 4:28
  Speaker 2: don't know, um, didn't say, but I guess he's a
• 4:31
  Speaker 2: math and science whiz. Like he's gonna go into STEM
• 4:33
  Speaker 2: for sure.
• 4:34
  Speaker 1: Well done. Yeah, well done, young man.
• 4:36
  Speaker 2: All the best. I mean, look, he is doing so
• 4:38
  Speaker 2: well already. Puts me to, puts all of us.
• 4:41
  Speaker 2: Normal people to shame.
• 4:44
  Speaker 1: OK, la, depending on the perspective you look at it.
• 4:46
  Speaker 2: Yeah, yeah, it's just, you know, we'll see, we'll see, um,
• 4:49
  Speaker 2: how it develops for him because I think he's going
• 4:51
  Speaker 2: to be offered scholarships left, right and center for
• 4:53
  Speaker 1: sure, yeah. So on Monday we had someone from Raffles
• 4:57
  Speaker 1: Girls Primary. On Tuesday we had Saint Margaret's. Yesterday, actually
• 5:01
  Speaker 1: an alumni from Saint Patrick's. Hello, Aiden, not
• 5:06
  Speaker 2: tomorrow.
• 5:07
  Speaker 2: dropping by a school. So I wonder whether we'll get
• 5:10
  Speaker 2: anyone from this particular school.
• 5:12
  Speaker 1: I was with them quite recently for National Day Parade.
• 5:15
  Speaker 1: Oh Andrew's Junior College. Oh,
• 5:17
  Speaker 2: nice. I think the one,
• 5:19
  Speaker 1: the ones are
• 5:20
  Speaker 1: performing.
• 5:20
  Speaker 2: Oh, they're performing. Nice. OK, so we get to see
• 5:23
  Speaker 2: them tomorrow. So when
• 5:24
  Speaker 1: the mascots were on stage, you can see the ones
• 5:26
  Speaker 1: running up and dancing alongside them.
• 5:29
  Speaker 2: Love that, love that. OK, well, regardless of which school
• 5:31
  Speaker 2: you're from, time to call.
• 5:34
  Speaker 2: My name is Tanya. Danya, good morning, Danya. Good morning.
• 5:38
  Speaker 2: Are you in the car right now with your parents
• 5:40
  Speaker 2: or something?
• 5:41
  Speaker 1: Yes. Oh, no
• 5:42
  Speaker 1: wonder. Dania, what school are you headed
• 5:43
  Speaker 1: to?
• 5:44
  Speaker 2: Anthony Primary School. Oh, that's my school. Yay. How you know.
• 5:51
  Speaker 2: Hey, I, I really hope to come down and, and
• 5:55
  Speaker 2: see the primary school side very soon actually. So
• 5:57
  Speaker 1: Dan, what level are you in this year? Primary
• 5:59
  Speaker 2: 4 and my sister is in primary 50, nice, so convenient.
• 6:04
  Speaker 1: And how has school been for you this entire year? Yeah,
• 6:06
  Speaker 2: are you liking it? Good. Yeah. What's your favorite subject? English,
• 6:10
  Speaker 2: because my teacher is very fun. Oh nice. You see,
• 6:12
  Speaker 2: it really comes down to the teacher sometimes for
• 6:14
  Speaker 1: sure. But sometimes also lah like
• 6:17
  Speaker 2: talking about yourself, Dad.
• 6:20
  Speaker 2: She's a good kid. She's a good student. She is. OK,
• 6:22
  Speaker 2: so what song can we get you this morning and
• 6:24
  Speaker 2: who is it going out to? This and that. Alright,
• 6:28
  Speaker 2: I love that song. And is it going out to anyone? No.
• 6:32
  Speaker 2: You just want to hear it? Gotcha. OK, that one's
• 6:36
  Speaker 2: coming up for you right now. You enjoy yourself, OK?
• 6:38
  Speaker 2: Take care. Have a good day. So it was not
• 6:40
  Speaker 2: too long ago on National Day itself that um quite
• 6:43
  Speaker 2: a terrible AI film was dropped and released on the
• 6:47
  Speaker 2: same day, OK.
• 6:49
  Speaker 2: Which I think no one had a nice thing to
• 6:51
  Speaker 2: say about it.
• 6:52
  Speaker 1: I believe the defending the AI,
• 6:56
  Speaker 2: never mind. You know what, I didn't watch it, so
• 6:57
  Speaker 2: I can't have a personal opinion, but just judging on
• 7:00
  Speaker 2: what people are saying out there.
• 7:01
  Speaker 1: I don't
• 7:02
  Speaker 1: think anyone would unless you really have too much time
• 7:05
  Speaker 1: on your hands.
• 7:05
  Speaker 2: Yeah, yeah, perhaps. So, um, it seems like, you know,
• 7:09
  Speaker 2: this whole year has just been dominated by interesting film
• 7:11
  Speaker 2: related news. This next one has become an unexpected box
• 7:16
  Speaker 2: office hit. I'm sure.
• 7:17
  Speaker 2: You've seen it on social media already. TikTok, Instagram flooded
• 7:20
  Speaker 2: with it. It's called New Lie, the terrible Chinese animated
• 7:24
  Speaker 2: movie that became a massive box office hit.
• 7:28
  Speaker 1: But it's done by humans. It
• 7:29
  Speaker 2: is exactly. So the funny thing is, um, from the
• 7:32
  Speaker 2: virality of this movie that was apparently just terrible that
• 7:36
  Speaker 2: to the point where people are watching it just to laugh,
• 7:39
  Speaker 2: they actually find it entertaining because they're like, it's so
• 7:41
  Speaker 2: bad to the point where it's just so funny because
• 7:43
  Speaker 2: it is made by a son and his mom.
• 7:47
  Speaker 2: On one computer over the span of 5 years. OK.
• 7:51
  Speaker 2: And it's such a cute story because they just worked
• 7:53
  Speaker 2: on it on their own, and they are the voice
• 7:55
  Speaker 2: actors for all the characters. Do you know that? How
• 7:57
  Speaker 2: did
• 7:59
  Speaker 1: the cinemas?
• 8:01
  Speaker 2: Yeah, I know this is interesting how it's ended up everywhere, right?
• 8:04
  Speaker 2: But I think people are finding ways to watch this film.
• 8:07
  Speaker 2: So the background story, once people knew that it was
• 8:11
  Speaker 2: made by a mom and her son over the course
• 8:14
  Speaker 2: of 5 years, I think it warmed everyone's hearts and
• 8:17
  Speaker 2: everyone went like, actually, that was, that's really sweet.
• 8:19
  Speaker 2: You know, that's really sweet. And I think we're entering
• 8:21
  Speaker 2: a phase where there's a lot of um interesting sentiment
• 8:25
  Speaker 2: towards AI created films. Of course. So, people in the
• 8:29
  Speaker 2: comment section on social media are saying, soon you might
• 8:32
  Speaker 2: see more and more of such films as the antithesis
• 8:36
  Speaker 2: to AI, you know what I mean? Yes,
• 8:38
  Speaker 1: but to which I'm a little bit worried now. So
• 8:40
  Speaker 1: for example, if this mom and son comes from privilege
• 8:43
  Speaker 1: and they're able to pay for a cinema screening of
• 8:46
  Speaker 1: their movie, which is.
• 8:48
  Speaker 1: OK, quite bad, but it's still now because people are,
• 8:52
  Speaker 1: you know, rebelling against AI, they're like, OK, let's go
• 8:54
  Speaker 1: support this movie. But if it becomes too much, like
• 8:57
  Speaker 1: too many of these similar stories and badly done movies
• 9:00
  Speaker 1: being screened,
• 9:03
  Speaker 2: it doesn't, the authenticity is lost, but um, I, I
• 9:06
  Speaker 2: was trying to do a quick search. I don't think
• 9:08
  Speaker 2: they come from money at all, actually. So, um, they
• 9:11
  Speaker 2: had a family business that was doing renovation and interior design.
• 9:16
  Speaker 2: Um, and I think they only moved into trying out
• 9:19
  Speaker 2: film and television in 2021. So it's really like a
• 9:22
  Speaker 2: one-man show kind of situation. It doesn't sound like they
• 9:26
  Speaker 2: come from money, to be honest, because if they did,
• 9:29
  Speaker 2: why would they take five years to do this film?
• 9:31
  Speaker 2: They would have gotten someone to do it for them.
• 9:34
  Speaker 1: They understand the context on why their movie is doing well.
• 9:37
  Speaker 2: They do. I think that it's fantastic. They do, um,
• 9:40
  Speaker 2: but I think in our AI generation, the film's flaws
• 9:43
  Speaker 2: have become the draw for people.
• 9:46
  Speaker 1: What's it called again?
• 9:47
  Speaker 2: New life.
• 9:48
  Speaker 1: Will it be shown
• 9:48
  Speaker 2: in Singapore.
• 9:53
  Speaker 2: I don't know if it's gonna be shown in Singapore.
• 9:55
  Speaker 2: Let's find out. I'm sure that if someone has a
• 9:57
  Speaker 2: sense of humor, they might bring it in.
• 10:01
  Speaker 1: I'm gonna play with you here, OK, Sonia? Can you
• 10:04
  Speaker 1: roleplay as an agent?
• 10:07
  Speaker 2: Ken, a person of authority, you're killing me, OK,
• 10:11
  Speaker 1: because a lady is gonna sue or rather has sued
• 10:14
  Speaker 1: Ann Parks under the area of negligence. OK, OK.
• 10:19
  Speaker 1: So apparently in 2023 she was attacked by a wild
• 10:24
  Speaker 1: boar at a bus station over at Bukit Panjang, a
• 10:27
  Speaker 1: bus stop maybe. She was and she was thrown and
• 10:31
  Speaker 1: tossed three times by the, by the boar. She's had
• 10:35
  Speaker 1: multiple surgeries.
• 10:38
  Speaker 1: And now apparently her right hand has a bit of
• 10:40
  Speaker 1: a permanent disability. So she's seeking $39,827 in damages and
• 10:49
  Speaker 1: again it's under the umbrella of negligence because she feels
• 10:52
  Speaker 1: that M Parks should have better managed the presence of
• 10:56
  Speaker 1: wild boars at residential and public.
• 10:59
  Speaker 1: areas and parks, however, are saying hello, we have our
• 11:03
  Speaker 1: wildlife management program and sometimes these things are beyond our control.
• 11:09
  Speaker 1: Like we have ways to remove the sources of food
• 11:12
  Speaker 1: in the forest and all that for these wild boars
• 11:14
  Speaker 1: or wild animals, but sometimes how, how are we going
• 11:18
  Speaker 1: to stop them from
• 11:19
  Speaker 1: Going to these bus stops or public areas in search
• 11:22
  Speaker 1: of food or people.
• 11:23
  Speaker 2: You can't like barricade the forest, you know what I mean? Like, yeah,
• 11:27
  Speaker 2: it's difficult and I think over the years, um, what
• 11:30
  Speaker 2: has been very key for us here in Singapore is
• 11:33
  Speaker 2: merging nature and our modern architecture, and I think Singapore
• 11:37
  Speaker 2: has done that quite well. Like we've had a lot
• 11:39
  Speaker 2: of um
• 11:41
  Speaker 2: Um, articles and I think even on social media to
• 11:43
  Speaker 2: tell you what to do and what not to do,
• 11:45
  Speaker 2: maybe just stay away from such areas and so on
• 11:48
  Speaker 1: the
• 11:49
  Speaker 1: liability is evident,
• 11:52
  Speaker 2: and does she have any videos or evidence or anything? Ah,
• 11:55
  Speaker 1: good question. Doesn't say in the report, but it's going
• 11:57
  Speaker 1: to court to see what the judge.
• 12:00
  Speaker 1: Say about this whether he hear the case or throw
• 12:02
  Speaker 1: it out.
• 12:02
  Speaker 2: Why only now though did she? I
• 12:05
  Speaker 1: think she's
• 12:06
  Speaker 1: taken, taken a bit of time to get gather
• 12:10
  Speaker 1: everything
• 12:10
  Speaker 1: and of course she was going through a very tough
• 12:12
  Speaker 1: time 3 years ago. So maybe in a better mental
• 12:15
  Speaker 1: state now she can do this, you know, in a
• 12:17
  Speaker 1: clear state of mind to take action. But here's the thing,
• 12:20
  Speaker 1: if she's successful, do you know the can of worms
• 12:24
  Speaker 1: that will open,
• 12:26
  Speaker 2: OK.
• 12:27
  Speaker 2: If she's successful, I don't know whether the full like
• 12:31
  Speaker 2: amount of money will be awarded to her. Maybe there
• 12:33
  Speaker 2: will be some middle ground that's met, to be fair.
• 12:36
  Speaker 2: I don't know because we don't know anything about the case,
• 12:38
  Speaker 2: like we don't know any, what, is there any receipts,
• 12:41
  Speaker 2: any evidence? We don't know anything.
• 12:43
  Speaker 2: So we just have to leave it to to to
• 12:45
  Speaker 2: them to figure it
• 12:46
  Speaker 2: out.
• 12:46
  Speaker 1: And now scrolling down the article, right, in that same
• 12:49
  Speaker 1: article itself, it says 2 more people are suing Parks
• 12:52
  Speaker 1: for tripping over covered electric cables and botanic garden. This
• 12:57
  Speaker 1: one is a bit of a stretch if you ask me,
• 12:59
  Speaker 1: but OK, I can't comment.
• 13:01
  Speaker 2: You think so? It's a bit of a stretch.
• 13:03
  Speaker 2: I mean, I'm curious, I'm curious if the
• 13:06
  Speaker 1: things are very bright.
• 13:09
  Speaker 2: I don't know what those things are. I've never seen it.
• 13:11
  Speaker 2: What are
• 13:11
  Speaker 1: they? I mean, you know how sometimes cables are laid
• 13:13
  Speaker 1: out in public and you put the covering to make
• 13:15
  Speaker 1: sure no one trips over the cables. So I know,
• 13:18
  Speaker 1: I know the covers are very bright,
• 13:20
  Speaker 2: like I didn't know.
• 13:21
  Speaker 1: I'm just speculating here. If you were to look at
• 13:24
  Speaker 1: your phone and trip on it by
• 13:25
  Speaker 1: accident,
• 13:26
  Speaker 2: yeah, yeah. OK, so I think maybe something that might
• 13:29
  Speaker 2: be more valid is, you know, there were some cases
• 13:32
  Speaker 2: of like
• 13:33
  Speaker 2: Um, kids injuring themselves at a faulty playground, for example. OK,
• 13:36
  Speaker 2: maybe that one, OK, maybe that one, there's a chance
• 13:39
  Speaker 2: for you to fight because it should be upkept or something.
• 13:42
  Speaker 2: I mean, I'm just trying to see both sides here.
• 13:45
  Speaker 1: So consider and the moment we get an update about
• 13:47
  Speaker 1: who wins this case or was it in court, we'll
• 13:50
  Speaker 1: let you know here on 987.
• 13:52
  Speaker 2: Don't worry, the whole Singapore is very invested, I'm sure.
• 13:56
  Speaker 2: And I think this entire week has been brought to
• 13:58
  Speaker 2: you by the live streamers of Singapore. Um, there's a
• 14:04
  Speaker 2: So why you laugh at you like
• 14:06
  Speaker 2: that?
• 14:08
  Speaker 1: OK, on the flip side.
• 14:11
  Speaker 1: I got this feeling Jack Neo is somewhere considering casting
• 14:14
  Speaker 1: these two in his movie.
• 14:15
  Speaker 2: Maybe he's cooking. I don't know. I would not be surprised. No,
• 14:18
  Speaker 2: but I mean, in, OK, in a way, like, yes,
• 14:21
  Speaker 2: it's been entertaining to say the very least, um, especially
• 14:25
  Speaker 2: for us who are not really like the target audience.
• 14:28
  Speaker 2: We don't really watch that many live streams and buy stuff.
• 14:30
  Speaker 2: I mean, do you?
• 14:31
  Speaker 1: Um, OK, to be honest with you, if I'm bored
• 14:35
  Speaker 1: and I'm doomed scrolling on TikTok and I see like
• 14:37
  Speaker 1: a very entertaining live streamer, you might stop to watch
• 14:41
  Speaker 1: it for a while because this is really like the
• 14:44
  Speaker 1: heartland of the heartland connecting with the uncles and aunties
• 14:47
  Speaker 1: and people who want to buy your product on TikTok.
• 14:50
  Speaker 2: No, I, I'm, I, I'm not surprised because I think
• 14:53
  Speaker 2: there is a lot of power.
• 14:55
  Speaker 2: When it comes to these live streamers, you're giving them
• 14:58
  Speaker 2: a lot of power in a way. And look, both
• 15:00
  Speaker 2: of us, we've done live streaming before also. Occasionally we
• 15:03
  Speaker 2: still do it and um being a person presenting the
• 15:07
  Speaker 2: live stream and like having to sell products and stuff
• 15:10
  Speaker 2: is actually not an easy job, I will say. It's,
• 15:13
  Speaker 2: it's challenging, and you have to be very well prepared
• 15:16
  Speaker 2: and research with all the content, right?
• 15:18
  Speaker 2: But then again, it's also slightly different depending on what
• 15:21
  Speaker 2: you are, or the brand that you're representing,
• 15:24
  Speaker 1: I guess. I mean and we and we have to
• 15:32
  Speaker 1: be of a certain standard. I think we have to
• 15:34
  Speaker 1: well we can't speak the way.
• 15:38
  Speaker 1: Some of these live streamers do.
• 15:40
  Speaker 2: we're not saying what is better or worse or what's right. No, no, no, no,
• 15:43
  Speaker 2: because it is your target audience and it's for us
• 15:45
  Speaker 2: it's the brand that we're representing.
• 15:47
  Speaker 1: But what is that one phrase that caught my attention?
• 15:49
  Speaker 1: I transfer all my misfortune
• 15:51
  Speaker 1: on to you.
• 15:52
  Speaker 2: That one we cannot say, we must have a guidebook
• 15:56
  Speaker 2: of what not to say.
• 15:58
  Speaker 2: But anyway, coming up in just a bit, an update
• 16:01
  Speaker 2: about those live streamers, the girls that you saw make
• 16:04
  Speaker 2: the news this entire week. At this point, I, I
• 16:08
  Speaker 2: don't know whether they're just like digging the hole deeper
• 16:11
  Speaker 2: or like, you know, hoping for more publicity or something.
• 16:14
  Speaker 2: I don't know. I would not be surprised. OK, before
• 16:16
  Speaker 2: we move on to 8 and open up phone lines, um,
• 16:19
  Speaker 2: I know when I was not here, I was on
• 16:21
  Speaker 2: MC for my
• 16:22
  Speaker 2: My injured leg on Monday, I think, um, that was
• 16:24
  Speaker 2: when news about these live streamers peaked, right? And joking,
• 16:27
  Speaker 2: you must have opened up phone lines for that. Uh,
• 16:29
  Speaker 1: so I asked what was the most ridiculous thing you've
• 16:31
  Speaker 1: bought from a streamer on TikTok, but I also did
• 16:35
  Speaker 1: it in the context of, you know, OK, the, the video.
• 16:39
  Speaker 1: It's gone viral where they were cursing and swearing at
• 16:42
  Speaker 1: the buyer who added things to the cart and then
• 16:44
  Speaker 1: removed but then canceled but I was asking, you know,
• 16:47
  Speaker 1: if I'm the buyer and I did this and I
• 16:50
  Speaker 1: get openly cursed and sworn at online with my username
• 16:54
  Speaker 1: being mentioned.
• 16:55
  Speaker 1: And how they in a way threaten harm because they
• 16:58
  Speaker 1: want me to have all the misfortune, right? Can I
• 17:01
  Speaker 1: make a police
• 17:01
  Speaker 1: report?
• 17:02
  Speaker 2: Yeah, I mean, I don't think you can.
• 17:06
  Speaker 1: So yeah, the answers I don't mixed. Some say you
• 17:10
  Speaker 1: can go to the harm association so there is.
• 17:14
  Speaker 2: I mean, I'm sure you recall from the time that.
• 17:18
  Speaker 2: Video about Augang Blog ABC thing went viral. OK, they
• 17:22
  Speaker 2: dealt with it, that, that same organization, right? So I
• 17:24
  Speaker 2: think definitely there's um a wider issue being addressed right
• 17:28
  Speaker 2: now about the, the ethics and the kind of responsibility
• 17:32
  Speaker 2: live streamers and creators have. For sure. I think there's
• 17:35
  Speaker 2: a wider conversation being had. But for these live streamers,
• 17:38
  Speaker 2: I don't know whether they're like just trying to dig
• 17:41
  Speaker 2: their hole a little deeper or something.
• 17:44
  Speaker 2: But um to Winnie and Vaddeline, they actually issued a
• 17:48
  Speaker 2: very sarcastic apology after the backlash over that vulgar um
• 17:54
  Speaker 2: cursing and swearing on, on, on the live stream. And
• 17:58
  Speaker 2: it just seems like the mock apology. I feel very angry,
• 18:01
  Speaker 2: you know, when I watched the mock apology. I don't
• 18:03
  Speaker 2: know whether you watched it, but I felt really mad.
• 18:05
  Speaker 2: I mean, look, as a buyer, if I'm supporting your
• 18:08
  Speaker 2: business or whatever, don't I also have every right to decide.
• 18:11
  Speaker 2: Whether or not I want to spend this amount of
• 18:13
  Speaker 2: money on your products. OK,
• 18:15
  Speaker 1: again, this is speculation on my end. On the flip
• 18:18
  Speaker 1: side is there's no formal media training and the kind
• 18:23
  Speaker 1: of attitude they they showed on the mock apology, right,
• 18:26
  Speaker 1: isn't it, isn't it reminiscent of what you see in
• 18:28
  Speaker 1: secondary school, primary school, you know, it sort of has that,
• 18:33
  Speaker 1: has that grungineness and realness to them. Look,
• 18:36
  Speaker 2: man, I will not deny it. They are very entertaining.
• 18:39
  Speaker 1: They are.
• 18:40
  Speaker 1: That's Jack knew my cousin,
• 18:42
  Speaker 1: you never know.
• 18:43
  Speaker 2: There might be a show about live streaming soon. But
• 18:46
  Speaker 2: in all honesty, I mean, people's feelings and mental health
• 18:49
  Speaker 2: might get affected from all this as well, right? So
• 18:52
  Speaker 2: I don't know how, what, what is going to happen
• 18:54
  Speaker 2: or how they're going to be dealt with at the
• 18:56
  Speaker 2: end of the day, but one thing's for sure, I
• 18:58
  Speaker 2: think because of the recent spike in incidents on live streaming,
• 19:02
  Speaker 2: there might be some new rules coming in soon. I'm,
• 19:05
  Speaker 2: I'm just speculating, just speculating.
• 19:07
  Speaker 1: Rule number one, cannot curse and swear at your buyer.
• 19:10
  Speaker 2: Hey, look, OK, I will say this, right? I saw
• 19:13
  Speaker 2: that I noticed that they're selling like crystals and bracelets
• 19:16
  Speaker 2: and stuff. And OK, I'm not a superstitious person by nature.
• 19:20
  Speaker 2: But you know, crystals and things like that, you, if
• 19:23
  Speaker 2: you believe in energy, right? I wouldn't want to buy
• 19:25
  Speaker 2: it from you if you're exuding this kind of energy
• 19:28
  Speaker 2: and you're like doing this in front of all the
• 19:30
  Speaker 2: crystals in your shop. I don't want to buy it
• 19:32
  Speaker 2: from you, man.
• 19:35
  Speaker 1: Like, with the universe.
• 19:39
  Speaker 1: Don't buy. You like, then you watch
• 19:41
  Speaker 2: and buy lah. Yeah, but you see those people who
• 19:42
  Speaker 2: actually believe in crystals and believe in the energy of
• 19:45
  Speaker 2: the world and the universe, chances are they ain't gonna
• 19:48
  Speaker 2: buy from these people anytime soon, man. I'm just
• 19:50
  Speaker 1: speculating. I can't comment because I don't know much about
• 19:54
  Speaker 1: crystals as well.
• 19:55
  Speaker 2: Yeah. Have you ever dated a girl called Crystal or no?
• 19:58
  Speaker 2: Actually, no.
• 20:01
  Speaker 2: Just kidding. Right after AIDS, this just happened, um, a
• 20:06
  Speaker 2: couple of days ago. I won't say who I was
• 20:08
  Speaker 2: having dinner with because I think she's very pricey already.
• 20:11
  Speaker 2: I don't want to. It's OK. It wasn't, I said her,
• 20:13
  Speaker 2: so yeah.
• 20:15
  Speaker 2: Um, it was a group, OK, it was a group
• 20:16
  Speaker 2: dinner situation and um we were invited by a particular client, OK. Um,
• 20:22
  Speaker 2: I'm perhaps I'll tell you more about this dinner in
• 20:25
  Speaker 2: just a while because it is someone that we've both
• 20:27
  Speaker 2: worked with before. It's a brand that we've both worked
• 20:29
  Speaker 2: with before, and I think we both own items from
• 20:32
  Speaker 2: this brand, OK? But anyway, that's not the point. The
• 20:35
  Speaker 2: point is, um, during this dinner,
• 20:38
  Speaker 2: There were certain um dishes that had garnishing, OK, so
• 20:43
  Speaker 2: things like, you know, your chives or like garlic, ginger,
• 20:47
  Speaker 2: that kind of stuff, like the usual garnishing, right? And
• 20:50
  Speaker 2: um I was just thinking to myself because they were
• 20:52
  Speaker 2: quite heavy-handed with the garnishing, and I love garnishing. I
• 20:55
  Speaker 2: love garlic, I love onion. I love any like smelly
• 20:57
  Speaker 2: vegetables like I'm there.
• 21:01
  Speaker 2: Chives, onions, like I love it. Coriander? No, I don't
• 21:05
  Speaker 2: like coriander. That's the only one I don't like. I
• 21:07
  Speaker 2: love coriander. Yeah, so everything else I like except coriander,
• 21:11
  Speaker 2: I will take in moderation, um, or just for the
• 21:14
  Speaker 2: just for the aesthetics. So, uh, I was curious, like,
• 21:17
  Speaker 2: what if someone at the table just isn't a fan
• 21:21
  Speaker 2: of such garnishing, you know, like onions, garlic, blah blah blah, right?
• 21:26
  Speaker 2: Turns out one person there was not a fan, but
• 21:29
  Speaker 2: I think she was too feisty to say, so she
• 21:31
  Speaker 2: didn't say. She just decided to like, you know, work
• 21:34
  Speaker 2: her way through it.
• 21:35
  Speaker 2: To which, because it was a closed-door kind of like
• 21:38
  Speaker 2: dinner and everyone's just joking around and laughing, we did
• 21:40
  Speaker 2: poke fun at her about it, saying like, I never
• 21:43
  Speaker 2: say earlier, then I could see her turning red, right?
• 21:45
  Speaker 2: She was like, she's Pisy, she's shy to say that
• 21:47
  Speaker 2: she doesn't want to, especially because you're a guest at
• 21:49
  Speaker 2: someone's home, I guess, you know. So it got me
• 21:53
  Speaker 2: thinking like all the times that perhaps like we've gone
• 21:56
  Speaker 2: for dinners or lunches with your friends and all that before,
• 21:59
  Speaker 2: do you know someone in your group or maybe in
• 22:01
  Speaker 2: your family that is
• 22:03
  Speaker 2: Permanently too shy or too pay to say that they
• 22:06
  Speaker 2: don't actually eat this and they just force themselves to
• 22:08
  Speaker 2: eat it anyway.
• 22:10
  Speaker 1: I could be that person.
• 22:11
  Speaker 2: You're that person.
• 22:11
  Speaker 1: What? Uh, I want to share with you some Oakase
• 22:16
  Speaker 1: stories in just a while. Alright,
• 22:18
  Speaker 2: that's coming up after 8 in exchange, a lovely prize
• 22:20
  Speaker 2: for you. Tell you more in a while. About to
• 22:22
  Speaker 2: open up phone lines right now, 669-11987, and I'm pretty
• 22:27
  Speaker 2: sure that in every friend group or even in your family.
• 22:30
  Speaker 2: There's one person that's just too paisy to say anything, OK, um,
• 22:35
  Speaker 2: inspired by a wonderful dinner I had just, uh, two
• 22:39
  Speaker 2: nights ago, and it was a small group setting, I
• 22:41
  Speaker 2: think just about like 8 to 10 people, right? And, uh,
• 22:45
  Speaker 2: it was hosted over at this celebrity chef's home, OK.
• 22:49
  Speaker 2: So what, what they would do is a collaboration between
• 22:51
  Speaker 2: two chefs, and they would actually like bring out their
• 22:53
  Speaker 2: dishes that they worked on.
• 22:55
  Speaker 2: And present it to, to, to the attendees, right? It
• 23:00
  Speaker 2: was very good. Like every single dish was really good. Um,
• 23:03
  Speaker 2: big shout out to our friends over at Ninja Kitchen
• 23:05
  Speaker 2: because they just provided like all the equipment for them
• 23:08
  Speaker 2: and the new crispy Pro that's dropping in Singapore. So they,
• 23:12
  Speaker 2: they served it up and I looked at it and
• 23:14
  Speaker 2: I was like, wow, there's a lot of garnishing, to
• 23:16
  Speaker 2: which I'm happy because I love garlic, I love onions,
• 23:19
  Speaker 2: I love chives, you know, except coriander, don't put it there.
• 23:22
  Speaker 2: But I love everything else. So I noticed, um, one
• 23:26
  Speaker 2: or two other people, I think they just didn't want
• 23:28
  Speaker 2: to say anything, but I could tell that they didn't
• 23:31
  Speaker 2: quite want that much uh condiments and that they didn't
• 23:35
  Speaker 2: want that much garnishing. OK,
• 23:37
  Speaker 1: before you go for the event, right, they have the
• 23:40
  Speaker 1: section that says dietary restrictions. Yeah, but
• 23:43
  Speaker 2: that's mainly what you're allergic to, I guess, right, because
• 23:46
  Speaker 2: you wouldn't know like I mean.
• 23:48
  Speaker 2: I think it comes from a POV that you don't
• 23:51
  Speaker 2: want to make life difficult for the chef, especially in
• 23:54
  Speaker 2: a client-related dinner, work dinner, or like a formal setting.
• 23:58
  Speaker 2: You just feel too paisey to say anything. So unfortunately
• 24:01
  Speaker 2: for one of the girls there, she didn't actually want
• 24:03
  Speaker 2: to say anything, but I think the chef noticed like,
• 24:05
  Speaker 2: oh hey, how come you don't? Oh, you should have
• 24:06
  Speaker 2: told me earlier. He was like, You should have told
• 24:08
  Speaker 2: me earlier. I just don't put the garnishing for you.
• 24:11
  Speaker 2: But she pace, so she started turning very red. Then
• 24:13
  Speaker 2: she was like, No, no, no, no, no, it's OK.
• 24:14
  Speaker 2: I can eat a little bit.
• 24:16
  Speaker 2: And he just said, no, no, no, here, take a
• 24:17
  Speaker 2: spoon and scrape it off, like don't even worry. So
• 24:20
  Speaker 2: it became this whole thing and we were just all laughing, right,
• 24:22
  Speaker 2: because we, it unintentionally became like the spotlight went on
• 24:26
  Speaker 2: her and she just didn't want that at all, you know.
• 24:30
  Speaker 2: So it got me wondering like if you were ever,
• 24:32
  Speaker 2: let's say at a formal dinner setting or you
• 24:34
  Speaker 2: Uh, host it at someone's house for a house party
• 24:37
  Speaker 2: or dinner or something like that, and someone is cooking
• 24:39
  Speaker 2: for you, OK, um, if it's served up in a
• 24:43
  Speaker 2: way that you don't really, uh, you're not really going
• 24:46
  Speaker 2: to eat it that way, like you're not a fan
• 24:47
  Speaker 2: of the ingredients, will you say something, or will you
• 24:51
  Speaker 2: just be like, OK, I'm too paisey.
• 24:53
  Speaker 2: Um, I'm being hosted here. I'm just gonna scrape it
• 24:55
  Speaker 2: off and eat it, or I'm just gonna tahan. I'm
• 24:57
  Speaker 2: just gonna eat this thing.
• 24:57
  Speaker 1: OK, so chances are when you go to a friend's
• 24:59
  Speaker 1: place and they cook for you, it will almost be
• 25:02
  Speaker 1: like potluck, you know. There'll be different dishes available. So
• 25:05
  Speaker 1: if I know there's one dish that I might not like,
• 25:07
  Speaker 1: I won't touch it. And then, for example, if my friend.
• 25:10
  Speaker 1: Hey, joking you want to eat, no, no, later, later,
• 25:12
  Speaker 1: second helping, 2nd helping, yeah, but I'll
• 25:15
  Speaker 2: just hope they won't notice, and
• 25:16
  Speaker 1: I won't say too much about it. But the story
• 25:19
  Speaker 1: I have is, OK, I'm glad I'm at the age
• 25:22
  Speaker 1: now I'm able to go to, you know, Oakasi restaurant
• 25:25
  Speaker 1: for a date night or whatsoever.
• 25:28
  Speaker 1: And the thing about Oakai is, right, they have, you
• 25:31
  Speaker 1: choose the option which one you want, OK, like the set, yeah, so, OK,
• 25:34
  Speaker 1: I'll go with this set. Let's enjoy it and a
• 25:36
  Speaker 1: couple of, uh, raw fish, nice and all that, but
• 25:39
  Speaker 1: when the chef put the sotong or the squid in
• 25:42
  Speaker 1: front of me, right, I will look a little bit apprehensive.
• 25:46
  Speaker 2: Why you don't like squid?
• 25:47
  Speaker 1: OK, how to just, you know, enjoy this. So the chef,
• 25:52
  Speaker 1: sometimes if you're the only two in the restaurant, they
• 25:54
  Speaker 1: looking at,
• 25:55
  Speaker 2: yeah, yeah,
• 25:58
  Speaker 1: no. Just
• 25:58
  Speaker 2: eat lah. Just, just, yeah, because you didn't say, OK,
• 26:02
  Speaker 2: I know some people who actually go to Oakai restaurants
• 26:05
  Speaker 2: and because you are paying for it, right? Yes, just
• 26:07
  Speaker 2: tell them like, OK, I don't eat this, this, this,
• 26:09
  Speaker 2: for example,
• 26:10
  Speaker 1: look, at this point I'm an Oak
• 26:13
  Speaker 2: and you're not even really a.
• 26:14
  Speaker 2: Yeah,
• 26:15
  Speaker 1: so whenever I go for one, it shows like, yeah,
• 26:17
  Speaker 1: I'm willing to try, yeah, but I must say some
• 26:19
  Speaker 1: of the sashimi that they do is very nice, but
• 26:22
  Speaker 1: it's just the, the squid and the sotong, a bit
• 26:25
  Speaker 1: rubbery for my liking.
• 26:26
  Speaker 2: It's the texture that you're not a fan of, yeah,
• 26:29
  Speaker 1: but I still won't say a
• 26:30
  Speaker 2: thing.
• 26:31
  Speaker 2: Just shut up and eat.
• 26:33
  Speaker 1: I don't want to
• 26:33
  Speaker 1: offend the chef.
• 26:34
  Speaker 2: You're, you're right. I might do the same thing and
• 26:36
  Speaker 2: then you go like.
• 26:37
  Speaker 2: Hm.
• 26:39
  Speaker 1: Oh, very nice, very nice.
• 26:42
  Speaker 2: And I realized the squid in your
• 26:42
  Speaker 1: mouth when something tastes bad, right? You
• 26:45
  Speaker 2: overcompensate.
• 26:46
  Speaker 1: People won't say it's bad. They say, oh, it's
• 26:48
  Speaker 1: interesting. Yeah,
• 26:50
  Speaker 2: interesting is a very
• 26:51
  Speaker 1: acquired taste. Interesting
• 26:52
  Speaker 2: is an interesting word. Yeah. Give us a call 669-11987.
• 26:57
  Speaker 2: Have you ever found yourself in this situation or you
• 27:00
  Speaker 2: know of someone that's like that? You're just too pay
• 27:03
  Speaker 2: to say that you don't like a certain thing, so
• 27:04
  Speaker 2: you just like.
• 27:06
  Speaker 2: Hold your breath and you eat it anyway. In exchange,
• 27:09
  Speaker 2: we'd love to give you a wonderful dining experience to
• 27:12
  Speaker 2: Over Easy. It is worth $200. Having a good chuckle
• 27:15
  Speaker 2: right now because, uh, this topic is all inspired by
• 27:18
  Speaker 2: the people around you or maybe even yourself. If you're
• 27:21
  Speaker 2: too pay to tell um the host or the hostess
• 27:26
  Speaker 2: that you don't actually like to eat a particular dish,
• 27:28
  Speaker 2: so you just hold your tongue.
• 27:30
  Speaker 2: And you eat it
• 27:31
  Speaker 2: anyway.
• 27:31
  Speaker 1: OK, I want to say good morning to AT on WhatsApp. Morning, Sojo.
• 27:36
  Speaker 1: I'm the one who is very adventurous when it comes
• 27:39
  Speaker 1: to food, but I really do not like pork as protein.
• 27:43
  Speaker 1: If I can, I'll usually avoid it at all costs.
• 27:45
  Speaker 1: So like Joki, I once went for an Oakase meal,
• 27:48
  Speaker 1: and I went to a home dining experience, and his
• 27:52
  Speaker 1: take on it was fusion Chinese, Japanese cuisine.
• 27:55
  Speaker 1: Everything was really good until we got to the 2nd protein.
• 27:58
  Speaker 1: It was an ibero pork that was slow cooked. In
• 28:02
  Speaker 1: all honesty, the meat was perfectly done, and it is
• 28:05
  Speaker 1: just that pork to me has such a gamey taste
• 28:07
  Speaker 1: and smell that I really, really cannot stomach it. However,
• 28:10
  Speaker 1: in order not to be rude, I just quietly ate up,
• 28:14
  Speaker 1: to which the chef appreciated it, and he came by
• 28:17
  Speaker 1: later to give me an additional serving.
• 28:18
  Speaker 2: Oh no.
• 28:21
  Speaker 1: I almost died on the spot.
• 28:24
  Speaker 2: See, OK, I think when you pretend, right, there must
• 28:27
  Speaker 2: be a balance. You cannot be like too enthusiastic because
• 28:31
  Speaker 2: they'll come back with a second portion. No,
• 28:33
  Speaker 1: but I'm gonna say in, for example, if you go
• 28:35
  Speaker 1: for Korean barbecue, if you don't eat pork, pork
• 28:39
  Speaker 2: bellies, I guess maybe he just eats beef or, yeah, chicken.
• 28:43
  Speaker 2: One more.
• 28:44
  Speaker 1: Coming in from Sheridan, who says, Hey guys, years ago
• 28:47
  Speaker 1: while in Tokyo, we went to a good tempura restaurant
• 28:49
  Speaker 1: where you sit on the counter order and you order
• 28:52
  Speaker 1: the set and everyone gets the same set, and they
• 28:54
  Speaker 1: fry it one at a time. They wait for you
• 28:56
  Speaker 1: to eat before frying the next dish. I don't eat oysters,
• 29:00
  Speaker 1: but they didn't want to be judged, and also I
• 29:01
  Speaker 1: was very pricey, so I had to hide it.
• 29:05
  Speaker 1: I had to hide the oyster, so the chef thinks
• 29:07
  Speaker 1: that I ate
• 29:08
  Speaker 1: it.
• 29:08
  Speaker 2: Where, where did this person hide
• 29:10
  Speaker 2: it?
• 29:10
  Speaker 1: It was a huge oyster, so I had to break
• 29:12
  Speaker 1: it up and put some under the rice, some in
• 29:14
  Speaker 1: the soup, and under salad leaves, like Mr. Bean in
• 29:17
  Speaker 1: the beef tartare episode if you remember.
• 29:22
  Speaker 2: Oh no, I can only imagine the anxiety. There you go.
• 29:25
  Speaker 2: That's hilarious, but breaking an oyster up, that's kind of nasty.
• 29:29
  Speaker 2: Yikes. Very mushy. Hey, thank you so much for those stories. Uh,
• 29:33
  Speaker 2: when we come back, you know, we got a couple
• 29:35
  Speaker 2: of callers hanging on the line.
• 29:37
  Speaker 2: And it's still time for you to call us 669-11987
• 29:39
  Speaker 2: or drop us a WhatsApp message. You can do that
• 29:41
  Speaker 2: as well. Have you found yourself in a situation where
• 29:43
  Speaker 2: you're too pie to tell the chef or the host
• 29:46
  Speaker 2: or hostess that you don't actually eat that particular dish?
• 29:49
  Speaker 2: So you just try to eat it anyway. In exchange,
• 29:52
  Speaker 2: we got a prize for you. OK, back to the
• 29:54
  Speaker 2: topic here. We're having a good laugh right now, um,
• 29:57
  Speaker 2: inspired by a dinner experience I had just two nights ago.
• 30:00
  Speaker 2: Are you the kind of person that, you know, if
• 30:02
  Speaker 2: you're hosted at a dinner or you're at an expensive
• 30:05
  Speaker 2: restaurant or something, will you be too shy or embarrassed
• 30:09
  Speaker 2: or pie in a very Singaporean way to tell them that, oh,
• 30:12
  Speaker 2: actually I don't eat a certain thing or actually I
• 30:14
  Speaker 2: don't like a certain dish, then you just like suck
• 30:15
  Speaker 2: it up and eat it
• 30:16
  Speaker 2: anyway.
• 30:17
  Speaker 1: I'm that guy, OK, and I relate to Candice's story. Morning,
• 30:21
  Speaker 1: Sonia and Joakim, it's my husband lah. He doesn't like fish,
• 30:26
  Speaker 1: especially steamed fish.
• 30:28
  Speaker 2: Oh
• 30:28
  Speaker 1: no, I relate.
• 30:29
  Speaker 1: When we were dating and whenever we went to my
• 30:31
  Speaker 1: granny's house, he would just eat everything like normal and
• 30:34
  Speaker 1: told my granny the food was good, even if it
• 30:37
  Speaker 1: steamed fish. Then he would secretly pass me the rest
• 30:41
  Speaker 1: of his fish.
• 30:43
  Speaker 2: I mean, he's a sweet man. I can't break the heart. Yeah, exactly, yeah.
• 30:49
  Speaker 2: I mean, I recall this, uh, ages ago when Jeremy
• 30:53
  Speaker 2: and I just started going out, right? We went to
• 30:54
  Speaker 2: this izakaya, like you know, those casual izakaya places. So
• 30:59
  Speaker 2: I ordered, um, I mean, OK, you're gonna laugh at me,
• 31:03
  Speaker 2: but just to be clear, this Izakaya place specializes in chicken, OK,
• 31:07
  Speaker 2: and any part of the chicken they have it.
• 31:09
  Speaker 2: And yeah, we ordered plenty of chicken and you know,
• 31:11
  Speaker 2: eggs and stuff. Then I ordered ginkgo nuts, OK.
• 31:15
  Speaker 2: You, you have you tried a ginkgo nuts? ginkgo nuts. Oh,
• 31:18
  Speaker 2: you love ginkgo nuts. Great. OK, so I ordered ginkgo
• 31:21
  Speaker 2: nuts and he just kind of like ate it, you know,
• 31:24
  Speaker 2: as per normal, like nothing like that. He didn't like it.
• 31:27
  Speaker 2: But months later, he admitted that actually he doesn't even
• 31:31
  Speaker 2: understand why anyone would eat ginkgo nuts. In in his words,
• 31:34
  Speaker 2: he said, tasteless, it's even a bit bitter. It's a
• 31:37
  Speaker 2: non-event in the food sense.
• 31:41
  Speaker 2: So ever since, like, he admitted that he never touched
• 31:44
  Speaker 2: the ginkona again. Every time we go to Izakaya, it's
• 31:47
  Speaker 1: OK. You can give me if you want. Yeah. I
• 31:49
  Speaker 1: want to say good morning to S. Morning, Sonia and Joakim.
• 31:52
  Speaker 1: I go to Southeast Asian countries quite a bit for work,
• 31:55
  Speaker 1: for client visits with my team. My team loves to
• 31:59
  Speaker 1: get me to try local food in the Phnom Penh Market, Cambodia,
• 32:03
  Speaker 1: and Bent Tanan Market, Vietnam. Hopefully I said the names correctly.
• 32:07
  Speaker 1: Quite bad with these things.
• 32:09
  Speaker 1: And I feel so bad to reject them because they
• 32:11
  Speaker 1: really take care of me and want to experience local life.
• 32:14
  Speaker 1: So I found myself eating slimy cold stuff in fish
• 32:17
  Speaker 1: sauce and some dodgy looking cold desserts in those markets,
• 32:21
  Speaker 1: and had to go like, wow, it's very good! Not
• 32:25
  Speaker 1: to offend my clients and the country they come from.
• 32:28
  Speaker 1: I will pray to all gods that nothing happened to me.
• 32:31
  Speaker 1: Naturally, once they wanted me to try fried
• 32:34
  Speaker 1: cockroaches.
• 32:34
  Speaker 2: Oh my, oh my God, do you have to
• 32:36
  Speaker 2: say that? To
• 32:37
  Speaker 1: which I said no, I couldn't anymore. I can't.
• 32:39
  Speaker 2: I don't want to talk about it or think about it. See,
• 32:41
  Speaker 2: it's your fault. I'm gonna have a nightmare about this tonight.
• 32:43
  Speaker 1: OK, Sonia, but these clients are your million dollar.
• 32:47
  Speaker 2: But am I getting a million dollars from
• 32:49
  Speaker 1: them? I mean, you get a commission. What
• 32:51
  Speaker 2: commission? How much a
• 32:52
  Speaker 1: six-figure commission.
• 32:53
  Speaker 1: But they must bring it around the country. I must eat.
• 32:56
  Speaker 1: You must, hey, come try our local food. Here's a
• 32:58
  Speaker 1: cockroach and fight scorpion. How is
• 33:00
  Speaker 2: this a lifetime of therapy? Let me, let me.
• 33:05
  Speaker 2: Let me think about it. I might be scarred for life.
• 33:07
  Speaker 2: This one money cannot fix, OK?
• 33:09
  Speaker 1: But you earn your company, you know, millions in their
• 33:11
  Speaker 1: contracts and their signings and all that. Maybe they judge
• 33:14
  Speaker 1: you based on how you are and how sporty you are.
• 33:16
  Speaker 2: Never mind
• 33:16
  Speaker 2: joking can help the company earn the same money, OK.
• 33:21
  Speaker 2: I don't think I can risk my mental health.
• 33:22
  Speaker 1: OK, OK, I must
• 33:23
  Speaker 2: go with you. Mervyn. What about you? I, I am
• 33:26
  Speaker 2: the one in
• 33:27
  Speaker 1: this
• 33:27
  Speaker 1: situation. I understand you, Mervyn. I feel
• 33:29
  Speaker 2: you. Tell us, tell us what happened. Person, the host
• 33:32
  Speaker 2: is not anybody else but my father-in-law.
• 33:35
  Speaker 1: My wife is
• 33:36
  Speaker 2: from China.
• 33:37
  Speaker 1: I went to her hometown
• 33:39
  Speaker 2: and then
• 33:39
  Speaker 1: they serve
• 33:40
  Speaker 2: this Phoenix egg. There's this kind of egg called Phoenix egg. Think,
• 33:44
  Speaker 2: think balut.
• 33:46
  Speaker 2: I can't,
• 33:47
  Speaker 1: I can't inhospitable, he bought like 10 of them,
• 33:50
  Speaker 2: and I
• 33:50
  Speaker 1: understand that they're quite costly. So he was like, Oh,
• 33:53
  Speaker 1: can you, do you want to try these
• 33:55
  Speaker 2: eggs?
• 33:56
  Speaker 1: Then before I
• 33:57
  Speaker 2: crack one open, I at least smelled something. There's this
• 34:00
  Speaker 2: very distinct, uh, bloody smell.
• 34:02
  Speaker 1: I don't know how to call it,
• 34:03
  Speaker 2: but pungent smell. Yeah, uh, yes, yes. Before I even
• 34:06
  Speaker 2: ate a bite, right, he was like, Oh,
• 34:08
  Speaker 1: these
• 34:08
  Speaker 2: are
• 34:08
  Speaker 1: very rare
• 34:09
  Speaker 2: and expensive. I was like, Oh, OK, OK.
• 34:13
  Speaker 1: To the and they said, Do you like
• 34:15
  Speaker 2: it? I had to say,
• 34:16
  Speaker 1: Oh wow, yes, it's
• 34:18
  Speaker 2: interesting.
• 34:18
  Speaker 1: And I was like, what is that?
• 34:19
  Speaker 2: It's interesting.
• 34:21
  Speaker 1: So like, oh, here's, here's 10 of them. Oh, what?
• 34:25
  Speaker 1: I was like, OK, so,
• 34:26
  Speaker 2: so I don't drink alcohol. I don't eat those
• 34:28
  Speaker 1: eggs,
• 34:29
  Speaker 2: but I
• 34:29
  Speaker 1: have to
• 34:29
  Speaker 2: eat it, right,
• 34:30
  Speaker 1: because he
• 34:31
  Speaker 2: bought
• 34:31
  Speaker 1: 10 of them.
• 34:31
  Speaker 2: He's like watching, waiting for me to finish. But when
• 34:35
  Speaker 2: I ate the
• 34:35
  Speaker 1: 7th 1, I was like already at my limit today.
• 34:39
  Speaker 2: 87. That is crazy.
• 34:42
  Speaker 1: Yeah, I really can't finish. Uh, father, Dad, do you
• 34:45
  Speaker 1: want to finish for me?
• 34:46
  Speaker 2: Oh yeah, sure, sure. Then he
• 34:47
  Speaker 1: like
• 34:47
  Speaker 2: ate
• 34:47
  Speaker 1: it all out, you know. He's like, Oh, this is
• 34:49
  Speaker 1: so red. This is so tasty. Oh
• 34:50
  Speaker 1: my God, Mervin, can I ask, because your father-in-law is
• 34:53
  Speaker 1: from China, what's the Mandarin for interesting? Do you say putu, putuo? Yeah,
• 34:57
  Speaker 1: not bad, not bad.
• 34:59
  Speaker 2: I said yo
• 35:01
  Speaker 1: yo
• 35:02
  Speaker 1: chi chi.
• 35:04
  Speaker 2: Oh really? OK.
• 35:07
  Speaker 1: So when I Googled Phoenix egg, all I got is
• 35:10
  Speaker 1: something from Clash Royale, the video game.
• 35:14
  Speaker 1: Chinese Hong Tan.
• 35:15
  Speaker 2: I can only imagine the pain that you went through,
• 35:19
  Speaker 2: the claws, the bones, and see that the things you
• 35:23
  Speaker 2: do for love, no choice, no choice. Thank you. Thanks
• 35:25
  Speaker 2: for you. We're just having a blast going through all
• 35:28
  Speaker 2: your stories right now.
• 35:30
  Speaker 2: Topic of the day in question for you is, have
• 35:32
  Speaker 2: you ever felt super pie or shy or embarrassed to
• 35:36
  Speaker 2: tell the chef or maybe the host or hostess that
• 35:38
  Speaker 2: you don't actually like eating this particular thing, so you
• 35:41
  Speaker 2: just sucked it up and ate it anyway.
• 35:43
  Speaker 1: One more coming in from Marina on WhatsApp. Hey Sonia
• 35:45
  Speaker 1: and Joakim, good morning. I used to hate mushrooms as
• 35:48
  Speaker 1: a kid, so I tried to edit under my dietary
• 35:50
  Speaker 1: restrictions once in the school.
• 35:52
  Speaker 1: Camp registration that I was allergic. The teacher asked me
• 35:56
  Speaker 1: in front of the class if I was really allergic,
• 35:58
  Speaker 1: so I had to give the pace smile and ask
• 36:00
  Speaker 1: them to remove it. I learned to like it now,
• 36:02
  Speaker 1: but the embarrassment was lifelong. If there is something I
• 36:05
  Speaker 1: don't like, not much now, but coriander is a hard pass.
• 36:08
  Speaker 1: It goes straight to my partner or your partner is
• 36:10
  Speaker 1: the vacuum cleaner. Well,
• 36:11
  Speaker 2: you know, I, I think in, in a couple usually
• 36:14
  Speaker 2: they balance each other out.
• 36:15
  Speaker 2: In terms of like food preferences, I think
• 36:18
  Speaker 1: when it comes to mushroom and spinach, right, I must
• 36:21
  Speaker 1: lovingly blame Super Mario and Popeye. They make me want
• 36:25
  Speaker 1: to eat mushrooms and spinach. Really?
• 36:27
  Speaker 2: Yeah. Oh, OK, so you're a very visual learner.
• 36:31
  Speaker 1: I mean, seeing Mario become powerful after mushroom and seeing
• 36:34
  Speaker 1: Popeye get the muscles of the spinach, I'm there, man.
• 36:37
  Speaker 2: So what happened
• 36:37
  Speaker 2: to you? Nothing.
• 36:40
  Speaker 2: Exactly. Vivian is on the line right now. What about you, Vivian? Yes,
• 36:44
  Speaker 2: so I had a similar experience. So the thing about
• 36:47
  Speaker 2: me is that I really hate porridge, I think.
• 36:51
  Speaker 2: The texture of the porridge, it actually makes me want
• 36:54
  Speaker 2: to puke.
• 36:55
  Speaker 1: When
• 36:55
  Speaker 1: you, when you say porridge, David, is it the congee style,
• 36:58
  Speaker 1: the teoche porridge style, or all sorts of
• 37:00
  Speaker 1: porridges?
• 37:01
  Speaker 2: All sorts of porridge. I think the only thing I
• 37:03
  Speaker 2: can handle is probably risotto. Risotto is OK. OK, OK.
• 37:07
  Speaker 2: It gets too mushy, too watery, right? I think the
• 37:09
  Speaker 2: texture just, you can't deal with it instinctively makes me
• 37:12
  Speaker 2: want to puke. Yeah. Oh no. So what happened? I
• 37:15
  Speaker 2: was actually on exchange. This was sometime back when I
• 37:18
  Speaker 2: was a student. I was on exchange in China.
• 37:20
  Speaker 2: And I was actually staying with a family, right, uh,
• 37:24
  Speaker 2: Chinese family, and they would serve porridge very frequently for breakfast. Yeah,
• 37:29
  Speaker 2: it's normal, and I had to just pretend to like
• 37:32
  Speaker 2: it too spicy to say that I don't eat porridge,
• 37:35
  Speaker 2: and you're like living in their house. For myself, yeah,
• 37:38
  Speaker 2: I'm living in their house, right, so I would just
• 37:40
  Speaker 1: wolf
• 37:40
  Speaker 2: it
• 37:40
  Speaker 1: down
• 37:41
  Speaker 2: as
• 37:41
  Speaker 1: soon
• 37:41
  Speaker 2: as possible, as quick as possible, and be
• 37:44
  Speaker 1: like,
• 37:44
  Speaker 2: yes, very nice, very nice.
• 37:48
  Speaker 1: How to, how to.
• 37:50
  Speaker 2: OK, so, so I guess moving forward, you just, uh,
• 37:52
  Speaker 2: once you move back to Singapore, you just never touch
• 37:54
  Speaker 2: a bowl of porridge again. Yes, actually, yeah,
• 37:57
  Speaker 1: I haven't eaten porridge for
• 37:58
  Speaker 2: I
• 37:58
  Speaker 1: would say 15 years.
• 37:59
  Speaker 2: Wow, wow. Alright,
• 38:03
  Speaker 1: more, more porridge for me then.
• 38:05
  Speaker 2: Thank you so much for your call. Have a nice
• 38:07
  Speaker 1: day. I'm very excited. I also want to say a
• 38:10
  Speaker 1: big thank you to the organizers of the BYD Singapore
• 38:12
  Speaker 1: International Marathon.
• 38:13
  Speaker 2: Why? What happened?
• 38:14
  Speaker 1: Because the race roots are out, OK, and we're talking even.
• 38:18
  Speaker 1: Almost 4 months before the race itself, the race routes
• 38:20
  Speaker 1: are out already.
• 38:21
  Speaker 2: That's considered quite early. Yes, OK.
• 38:24
  Speaker 1: So it gives people who are taking part enough time
• 38:27
  Speaker 1: to train and mentally prepare themselves because I want to
• 38:31
  Speaker 1: focus on the half marathon and the full marathon routes, OK,
• 38:34
  Speaker 1: the Adidas half marathon and the BYD marathon. So picture
• 38:37
  Speaker 1: this you finish doing 16 km or 17 km for
• 38:40
  Speaker 1: the half marathon, and for the full marathon, maybe say
• 38:43
  Speaker 1: you're at 37 or 38 km.
• 38:46
  Speaker 1: You got to go up Shears
• 38:47
  Speaker 2: Bridge. Oh, so it is involved. Yeah, the bridge is
• 38:50
  Speaker 2: involved.
• 38:50
  Speaker 1: So you might want to start training and practicing your uphills.
• 38:54
  Speaker 1: Make sure you do some weight training for your legs
• 38:56
  Speaker 1: as well. And not only Shears Bridge, ah, this other
• 39:00
  Speaker 1: bridge here in Singapore, right, it's sneakily disguised as a straight,
• 39:04
  Speaker 1: but it's actually also a gradient going up, Merdeka Bridge.
• 39:08
  Speaker 2: Oh,
• 39:09
  Speaker 1: just before going to the stadium.
• 39:10
  Speaker 2: Oh, OK, I never
• 39:11
  Speaker 2: knew that.
• 39:12
  Speaker 1: The thing about Shears Bridge and Merdeka Bridge now, right,
• 39:14
  Speaker 1: you can see stadium, the end point, and that's where
• 39:17
  Speaker 1: the mental game will kick in because you're going up
• 39:19
  Speaker 1: on a slope, you're going uphill gradient, and you're like, Aiya,
• 39:23
  Speaker 1: the stadium is just
• 39:24
  Speaker 1: there,
• 39:24
  Speaker 2: faster finish, kind of so near yet not kind of situation. Yeah,
• 39:29
  Speaker 1: so all the best. So please make sure you hydrate
• 39:32
  Speaker 1: and before you even consider signing up for the full marathon,
• 39:35
  Speaker 1: which I think limited slots are available, make sure you
• 39:37
  Speaker 1: go for.
• 39:38
  Speaker 1: For a checkup, make sure your heart is in good
• 39:39
  Speaker 1: condition as
• 39:40
  Speaker 1: well.
• 39:40
  Speaker 2: Too bad my ankle it. I mean, it's, yeah, I
• 39:43
  Speaker 2: would have wanted to join you said it is not a,
• 39:46
  Speaker 1: it's
• 39:47
  Speaker 1: not like a tear or fracture or what you're OK,
• 39:50
  Speaker 2: but he said you have to be careful and you
• 39:52
  Speaker 2: know you can't take more than 1000 steps a day.
• 39:54
  Speaker 1: Once the swelling goes down, you have enough time to
• 39:58
  Speaker 1: train for a 5 or a 10, and I promise you,
• 40:01
  Speaker 1: if you sign up, Sonia, I'll do it with you.
• 40:03
  Speaker 1: 5 or 10,
• 40:05
  Speaker 2: but that's not, that's like warm up for you.
• 40:06
  Speaker 1: Yeah, yeah, exactly, but I know it's something you're gonna
• 40:09
  Speaker 1: push yourself. I'll do
• 40:10
  Speaker 2: it with you. I got to give my ankle time
• 40:12
  Speaker 2: to heal, you see, so it's
• 40:15
  Speaker 1: Benjamin has a sprained ankle.
• 40:17
  Speaker 2: Benjamin is different, alright, let's not even compare, OK. Now, um,
• 40:22
  Speaker 2: I would say 2027 wedding season might be coming up
• 40:26
  Speaker 2: very soon already because if you're getting married next year,
• 40:27
  Speaker 2: chances are you're planning it right now.
• 40:30
  Speaker 2: Um, do not wish this upon anyone. Also because I've
• 40:34
  Speaker 2: actually seen this particular studio many times, especially when I
• 40:38
  Speaker 2: drive past a particular area, I will always notice, um,
• 40:42
  Speaker 2: a row of, of, of wedding-related shops and studios, OK?
• 40:46
  Speaker 2: And uh one of it is actually a photography studio
• 40:49
  Speaker 2: specializing in weddings called Korea Artist Studio.
• 40:52
  Speaker 1: To be more specific, there's only one here in Singapore
• 40:56
  Speaker 1: where I know like that Tanjung
• 40:57
  Speaker 2: Tanjong Pagar, yes, um, I believe there's also one outlet
• 41:01
  Speaker 2: over at Bras Pasar Road as well. So that one
• 41:04
  Speaker 2: might be a different one, but they have a few outlets.
• 41:07
  Speaker 2: So unfortunately, the Singapore outlet of this particular Koreaer artist
• 41:11
  Speaker 2: studio seems to have ceased operations very, very suddenly.
• 41:15
  Speaker 2: And allegedly, employees have not even received their outstanding salaries payments.
• 41:19
  Speaker 2: They've not gotten any response from management. Um, couples have
• 41:23
  Speaker 2: actually put in so much money to like book their, their, um,
• 41:27
  Speaker 2: their photography sessions and everything. According to Case, CASE, they've
• 41:33
  Speaker 2: received over 66 complaints against this studio.
• 41:37
  Speaker 2: Between 14th to 18th August, you know, this is only
• 41:40
  Speaker 2: 4 days, and it amounts to close to $300,000 in
• 41:44
  Speaker 2: payment losses. Yeah.
• 41:45
  Speaker 1: So the package package and all that and I was
• 41:55
  Speaker 1: just keying in Studio in Singapore because it was founded
• 41:57
  Speaker 1: by a Korean person.
• 41:59
  Speaker 1: But I think in Singapore it's registered to a Singaporean
• 42:01
  Speaker 1: man and two Chinese nationals. I'm not speculating anything, but
• 42:06
  Speaker 1: again we've seen plenty of these cases where all these
• 42:08
  Speaker 1: businesses will take your upfront payment, your package payments. They close,
• 42:13
  Speaker 1: they use the gray area and they open under a
• 42:15
  Speaker 1: different name.
• 42:16
  Speaker 2: Here's the thing, right, like one thing that even though
• 42:19
  Speaker 2: I know we always joke about me being like very
• 42:21
  Speaker 2: susceptible to such things, but I will never, if, if
• 42:25
  Speaker 2: they ask me to pay like 100% upfront, I might
• 42:28
  Speaker 2: be a bit sussed about that, you know, OK, unless it's,
• 42:31
  Speaker 2: for example, like a nail place that you're very used to.
• 42:35
  Speaker 2: Or you know that you know very solid, then OK.
• 42:38
  Speaker 1: Don't betray your nail beautician, technician technician nail tech.
• 42:44
  Speaker 2: Anyway, we hope that this gets resolved for especially the
• 42:46
  Speaker 2: couples that put in thousands of dollars. You don't want
• 42:49
  Speaker 2: it to ruin your day. And to
• 42:50
  Speaker 1: friends over at Case, here you go. Yeah,
• 42:52
  Speaker 2: lots of homework for you for you.