Celebrate Singapore at 60 with tales of the people behind its food, art and architectural achievements. Photo / Singapore Tourist Board
Celebrate Singapore at 60 with tales of the people behind its food, art and architectural achievements. Photo / Singapore Tourist Board
Singapore turns 60 in 2025, and to celebrate the occasion, we’ve tracked down eight people who’ve left an indelible mark on this Southeast Asian gem. Don’t be surprised if some of them – or at least their work – looks (or tastes) familiar, writes Tamara Hinson
The street artist - Yip Yew Chong
Wander the shophouse-lined streets of Singapore’s Chinatown and you’ll soon see Yip Yew Chong’s murals – colourful depictions of Chinatown’s past which provide fascinating insights into this historic neighbourhood. Yip has high hopes for the evolution of Singapore’s street art scene. “There are still lots of regulations,” says Yip. “But Singapore’s street art scene is developing and getting more vibrant. There’s greater acceptance and recognition, and it’s evolving from fringe to mainstream.” As for his favourite spots for an art fix in Singapore? “The National Gallery for contemporary Asian Art, and Chinatown for street art.”
The hawker centre hero - Muhammad Syafiq Bin Shafrudin
You’ll find Muhammad Syafiq Bin Shafrudin, a third-generation hawker, at Farasha by Intan, one of the many fantastic stalls at Singapore’s Seah Im Food Centre. Cooking is more than just a job for Muhammad – his grandfather founded a stall here in 1984. And if someone’s visiting for the first time? “Try the nasi goreng tom yum,” he says “The tom yum paste enhances the aromas and flavours wonderfully.” For Muhammad, the Seah Im Food Centre is a second home. “I remember coming as a child to play in the kitchen and watch my parents at work. And it’s still where I work and play with them, so it’s a very special place.”
Muhammad Syafiq Bin Shafrudin’s hawker stall continues a family tradition started in 1984. Photo / Supplied
The Michelin-starred chef - Kirk Westaway
British-born Kirk Westaway has lived in Singapore since 2011 and today he’s famous for the modern twists on British cuisine he serves up at the Swissôtel the Stamford Singapore’s JAAN By Kirk Westaway, which has two Michelin stars. “Singapore’s food scene is remarkable because of its diversity, and you’ll struggle to find a bad meal here,” says Kirk. “Singaporeans have a deep understanding of how dishes should be prepared and how they should taste.” Perhaps surprisingly, the most popular items on the menu include a leek and potato soup – a dish which reflects Westaway’s current passion. “There’s something deeply satisfying about transforming beautifully cooked vegetables into dishes that surprise people.” As for his go-to spot for cheap eats in Singapore? “Swee Kee Chicken Rice, next to the Raffles hotel, is the best chicken rice spot around!”
Singapore’s JAAN by Kirk Westaway holds two Michelin stars for its innovative British cuisine. Photo / Supplied
The speed queen - Janette Tan, director of race operations, Singapore GP
The Singapore GP is one of the most exciting races on the F1 calendar – the first night race and one which sees the cars speed around Marina Bay. It’s also one of the most challenging circuits, which means Janette Tan has her work cut out. “The heat and gruelling G-forces - drivers often lose 3kg in body fluids – is why our races are always action-packed,” she says. The race is famous for its friendly marshals, and working with them is one of Janette’s favourite parts of the job. “Every year, I manage 900 volunteer marshals. The youngest is 18 years old and the oldest 78, and 28% are female – one of the highest percentages of female volunteers across F1 circuits.” As for Janette’s top tip for selfie-loving F1 fans? “Try turn 13, where the Fullerton Hotel stands,” she says. “It’s one of our favourite backdrops for group photos of the marshals.”
The Singapore GP is the world’s first F1 night race. Photo / Race Control Personnel
The cocktail king - Aki Eguchi, bar director, Jigger & Pony
Singapore’s bars have consistently bagged the top spots in the prestigious World’s 50 Best Bars awards. One of the bars with the most appearances is Jigger & Pony, which has the feel of an old-school drinking den and is famous for its modern twists on classics, including a delicious Espresso Martini. “It’s a refined classic showcasing both craftsmanship and flavour,” says Aki. “We’ve collaborated with a local coffee roaster to create our own blend, which is shaken with Grey Goose Vodka and coffee flower honey and garnished with a homemade cacao tuille.” Aki believes innovation will continue to raise the bar (excuse the pun) here. “We’re seeing an increase in smaller bars founded by young talents who have honed their techniques elsewhere and are bringing fresh concepts to life,” says Aki.
Jigger & Pony. Photo / Supplied
The cacao connoisseur – Janice Wong
When Singaporean pastry chef Janice Wong founded her dessert restaurant, Holland Village’s 2am:dessertbar, she changed the way people saw desserts, serving up deliciously innovative sugar fixes as part of a degustation menu which paired them with carefully selected wines. One of the most stunning items is the Firewater, which combines spiced rum icecream with Earl Grey whisky jelly. For added wow factor, it’s set alight. “My proudest moment was when I was awarded the La Liste Pastry innovation award,” says Janice. “It was incredibly special to be recognised for the innovation.” When she gets some much-needed time off, you’ll usually find Janice at Gardens by the Bay. “There are fantastic monthly events, and I love the Cloud Forest – there’s nowhere else like it.”
Janice Wong’s Firewater dessert combines spiced rum icecream and Earl Grey whisky jelly – and it’s set alight. Photo / Supplied
The plant-loving hotelier - Douglas Fernandez
In late 2024, the Pan Pacific Orchard was named the Best Tall Building Worldwide by the Council on Tall Buildings and Urban Habitat. This greenery-draped structure has open-air, plant-filled terraces with mirrored ceilings which enhance the sense of space while displaying reflections of the gardens below. For general manager Douglas Fernandez, the cocktails served at Florette, on the 11th-floor Garden Terrace, are a perfect tribute to its design. “Florette is named in honour of Flora, the Roman goddess of flowers, and the menu is inspired by four environments - Forest, Beach, Garden and Cloud,” says Douglas. “It’s a menu which reflects the hotel’s botanical theme.” Douglas believes the recent award is further evidence that buildings like this are the future. “Green buildings require significant investment and commitment to design, maintain and sustain,” he says. “But they also offer the authentic, eco-conscious experiences today’s travellers are seeking.”
The Pan Pacific Orchard’s plant-filled terraces earned it the title of Best Tall Building Worldwide in 2024. Photo / Darren Soh
The hotel historian – Leslie Danker
In the early 1930s Leslie Danker, the Raffles Singapore’s in-house historian, visited the hotel’s bar to order his first legal drink. He fell in love with the building and returned days later to ask for a job. “I went to school nearby and I’d pass the hotel every day. It was the first building in Singapore with electricity, and the first with an elevator,” says Leslie, who’s now 84 and Raffles’ longest-serving employee. Today he also leads the hotel’s history tours. “I’m the only employee who’s witnessed every renovation, including the one which turned up an entire horse skeleton,” he says (when Raffles opened, horse-drawn carts were the main mode of transport, and there was an on-site stables). His most memorable guest? “The late Queen Elizabeth II,” he says. “Partly because when I went to school, Singapore was a British colony, and we’d sing God Save the Queen every day!”
Leslie Danker, Raffles’ historian, has worked there for more than six decades and met Queen Elizabeth II. Photo / Supplied
