Festival House | Singapore International Festival of Arts 2021

14–30 MAY

FESTIVAL HOUSE PROGRAMMES Various artists Various locations 14 May – 12 June 2021

MESSAGE FROM THE FESTIVAL DIRECTOR The world has changed dramatically in the last year. This is an extraordinary time for artists, where we have been asking ourselves: how can we still bring you great art and recreate the magic of the live experience? This is an enormous challenge, one which requires creativity, boldness and determination.

With over 60 productions and over 300 performances, SIFA 2021 has been curated as a direct response to the here and now.

It is a response to the care and compassion we need for ourselves, our community and our environment. It features exceptional artistes and companies who have learnt to adapt and present work that can reach audiences around the world, using a variety of technologies.

And it will feature a record number of Singaporean commissions and collaborations.

Besides shows that will take place in theatres and unique spaces around Singapore, SIFA 2021 will allow you to interact with artists “live” from around the world. There won’t be any shows that you watch passively on a screen. You can also expect the return of festival favourites such as our popular film offering, Singular Screens, as well as Festival House – the epicentre of the festival.

It’s been an honour to helm our national festival and see it grow in stature, both at home and internationally, over the past four years.

None of this would have been possible without the support of the incredible team at Arts House Ltd who have worked tirelessly to make this happen, and especially their Herculean efforts of mounting a festival of this scale during a pandemic.

In a time where most of us can’t travel, SIFA looks forward to bringing the world to you, and Singaporean artists to the world.

See you at SIFA 2021.

Gaurav Kripalani Festival Director

INTRODUCING

FESTIVAL HOUSE

The Arts House will once again be transformed into Festival House, the epicentre of SIFA. This year, the House will focus on care, compassion and community, sparked by our collective isolation during the pandemic. Through series of talks, workshops, performances, screenings and installations, discover programmes that encourage Festival goers to partake in acts of care for themselves, each other and our environment.

Together with the artists, we have put together this guide to help you experience some of the programmes better.

Chong Gua Khee and Bernice Lee

TACTILITY STUDIES: HOLD TO RESET

(Singapore)

14 — 23 May Varous Timings Blue Room, Festival House

IN CONVERSATION As a long-term project, each iteration of Tactility Studies emerges from collaborative conversations between co-directors Chong Gua Khee and Bernice Lee, as well as dramaturg Corrie Tan, the performers and other artists. In this spirit, below is a conversation between GUA KHEE (gk) and BERNICE (B) reflecting on Tactility Studies: Hold to Reset.

B: Do you think we can avoid discussing the pandemic? When does WHO (World Health Organisation) get to say ‘the pandemic is over’? gk: Wah. That’s hard. Things in Singapore seem to be under control, but it’s still so unstable worldwide. I don’t think we can not talk about it, even though people might be tired of that.

B: Right, and the only way out is through. gk: Yeah, and we’ve been really lucky. I mean, we can continue making work…

Did you ever imagine that we’d be creating an iteration of Tactility Studies (TS) that doesn’t involve physical contact between people?

B: Nope, never. It’s strange. When we first worked on TS in 2018, we were thinking about bodies feeling safe - but in terms of informed consent, enthusiastic consent.

And now everybody is thinking about safety at such a different tenor. gk: Yeah. The SMMs (Safe Management Measures) are like a bass note that TS has to harmonise with and around. Also, since we’re on a musical metaphor haha, can we talk about the rhythm of the project? I’m thinking about how an acquaintance recently asked me what I was working on, and when I told them ‘TS’, they were surprised: ‘Haven’t you been working on that for a while? The last time I saw you, you also said you were working on TS’.

B: I’m glad we used the term ‘studies’. They’re like études in classical music. Each iteration a study of tactility, an exercise for people to challenge/refine their sense of touch. gk: Yeah. There’s something important about why it’s a long-term iterative project how people relate to touch keeps changing, and TS is perhaps a way to try and make sense of these changes? Although when we first started working on TS, I thought we’d eventually create a ‘piece’ where performers work with the same structured ‘score’ each time, with some improvised sections. But now, it’s very clear that each iteration has its own score.

B: Yea - I realise now that the most important score is the memory of the performers.

Their memories from all our rehearsals and discussions each time about what TS cares about, especially the micro-shifts to respond to the context of each iteration. gk: I think we’re quite clear about specific details, but there’s an openness to the score that does create a sort of messiness.

B: I feel it’s important that TS is somewhat messy, for a sense of cosiness. But not so messy as to feel purposefully designed, or too stressful. There’s something comforting about diving into messiness? gk: Yes! The messiness helps signal that things don’t have to be neat or perfect.

B: Ya. Making sense of touch can be messy, and we’re working through that. gk: Yeah, so actually I think TS will always be messy. Because what we’re dealing with - touch, tactility - are inherently messy. The key is that TS tries to hold space for people to experience and sit with this messiness.

B: Yes! TS is squishy, messy like a home before you tidy it for visitors. Maybe that’s what a reset is? The moment before you tidy up? There’s so much in our world to reset. gk: I think ‘reset’ can feel like a big thing, but I like + feel that it’s important that there are mini and seemingly mundane ways to find ‘resets’ for ourselves.

BRACK in collaboration with Warung Ijo

TO GATHERING: LAYING THE TABLE BARE

(Singapore)

21, 22, 28, 29 May Fri & Sat, 12pm — 1.30pm Blue Room, Festival House

REFLECTIONS FROM THE PREVIOUS ITERATION To Gathering: Laying the Table Bare is the next iteration in the To Gathering series, which follows after the Making of a Meal project.

To Gathering: Making of a Meal It is a weekend evening during COVID-19 lockdown in Singapore. Guests are invited to share a meal over Zoom. We live-stream our cooking process, screens are windows into strangers’ lives. Guests ‘arrive’ and we put in our best efforts at hosting, negotiating the awkwardness of new intimacies, and inviting honest sharing across the two-dimensional medium. What spaces and resources were negotiated, what choices and sacrifices were made, in order to make this gathering possible? What is excluded from the frame?

“

This virtual gathering was the first time I had cooked in the kitchen of my family home since returning from the U.S.; it felt surprisingly vulnerable to relearn the surfaces, constraints, and feel of this space in front of the seven other people I was cooking alongside. As we sat down to eat and talk, a mellow openness washed over this group of mostly strangers, and I felt very grateful to know what each person was sharing of themselves for this sliver of time. ” – Jill Tan

“

I do not invite strangers into my home under normal circumstances, yet there I was, sharing the messy chaos of my kitchen with people I did not know [...] here was someone’s bedroom or living area or pet from which they derived comfort and rest; in turn I shared how my own space provided refuge [...]

Under the rules of the circuit breaker, gathering meant interacting via a screen, where interacting via a screen meant others were able to look into my home as I looked into their own spaces, where boundaries of private and public became permeable, where we all needed to perform negotiations with the people we live with to achieve some form of harmony [...] I wonder what other intimacies might have been brokered if we continued to make and share meals together.

“

“

– Chelsea Chua

“

Brack’s Making of a Meal was my first time attending a ‘dinner party’ on Zoom, and I was struck by how quickly and powerfully the format of the event allowed us all to connect. [...] I felt less like I was trying to recapture the feeling of in-person connection and more like I was being invited into something new: a gentler, more intimate way of gathering in a virtual medium, complete with storytelling and spontaneous dancing. ” – Feroz Khan

Climate Conversations

TOOLKITS FOR CLIMATE CHANGE: THE ROLE OF ART IN CLIMATE ADVOCACY 15 May Sat, 11.30am & 3pm Living Room, Festival House

(Singapore)

Climate Conversations facilitates exponential growth in support for climate solutions by creating positive, nurturing spaces for people to share their concerns about the environment with their friends, family and neighbours and to turn those concerns into positive action. Our vision is a society that lives in balance and peace with one another and the miraculous natural systems that support life on earth.

We are building this society, one circle of friends at a time. https://climateconversations.sg/

7 PRINCIPLES OF REGENERATION HOLISTIC SELF-CARE PRACTICES FOR HEALTHY PEOPLE AND PLANET

1 PLURALISM

Increase in diversity of personal experiences, capacities, opportunities and openness to new experiences

2 3

PROTECTION

Improvement of personal hardiness and an ability to withstand crisis, accompanied by a boost in the body’s immune system

PURITY

By ending detrimental habits such as smoking or thinking negatively, the potential for growth, happiness, and success increases.

4

PERMANENCE

5

PEACE

New, more positive, personal spiritual behaviors take root and provide a deeper meaning to life.

Negative emotions such as anger, fear, and hate lessen in intensity and are replaced by tolerance, compassion, and understanding.

6 POTENTIAL

The positive qualities and resources in yourself and your environment become easier to access and effect more people around you.

7 PROGRESS

Capacity for well-being and enjoyment increases

SOURCE: RODALE INSTITUTE PRINCIPLES FOR REGENERATION

Building Conversation

IMPOSSIBLE CONVERSATIONS (Singapore)

15 & 16, 29 & 30 May Sat — Sun, 3pm Online/Zoom

SCHEDULE

Programme

COUNTRY

DATE / TIME

DURATION

VENUE

Impossible Conversation on Care

Netherlands

15 May, Sat 3pm — 5pm

2h

Online

Impossible Conversation on Risk

Netherlands

16 May, Sun 3pm — 5pm

2h

Online

Impossible Conversation on Obedience

Netherlands

29 May, Sat 3pm — 5pm

2h

Online

Impossible Conversation on Trust

Netherlands

30 May, Sun 3pm — 5pm

2h

Online

Tips by Green Nudge

REFLECTIONS “

It was really surprising to exchange ideas and start a conversation like this. After all those weeks I was a bit tired of Zoom and big heads staring at me at the screen, brrr.

But I managed to maintain intimacy through writing and sharing. ” – Arita

“

It is special to experience how connected you can be, even via Zoom.

The conversation was valuable to me.

After it was over I also thought a lot about what was said and I think back to it with a warm feeling. ” – Emmanuelle

“

I was surprised how seen and heard I felt.

The caring environment. How I genuinely wanted to engage in what was said and talked and discussed. And all of this with ‘strangers’. It was intimate and personal in a respectful way. It was like a big hug which isn’t something given these days.

I’m grateful I got the opportunity to be a part of this. ” – Alicia

Drawings by Laura Mentink Tips by Green Nudge

Unapologetic Yoga

CONNECTIONS: Embodied movement, meditation and journaling (Singapore)

15 May Sat, 9.30am - 11am Gallery II, Festival House

Pause for a moment. Right now, I offer you an invitation to take a deep inhale, from the base of the spine, to the crown of the head.

Take a deep exhale, from the crown of the head, back down to the base of the spine. Know that this pattern of breath is all that you need to find your meditation seat and begin a regular meditation practice! Here are some other ways for you to connect deeply with the self through meditation: 1. Spend some time in movement, before you find stillness. Ask yourself if you need to stretch, or move certain parts of the body, before you settle down to illness.

As you’re doing this, begin observing mindfulness, deeply feeling into each shape that you’re making. How does the body feel in this moment? Can you notice sensations in the different areas that you’re engaging?

2. Be comfortable. Meditation doesn’t have to be done cross-legged and on the floor.

Sit against a wall, at your desk, or even lie in bed - what’s important is that you’re comfortable and in a position where you can stay consciously aware, without being distracted.

3. Know that the amount of time you spend meditating will be progressive if you find sitting still for 10 minutes to be a challenge, start with a 30 second meditation, then move progressively upwards. If you struggle sitting in silence, find a guided meditation to listen to.

4. Release expectations. Meditation isn’t about ‘clearing the mind’! The goal of meditation is experiencing, acknowledging, and being okay with whatever emotions, feelings or images come up in your mind during the process.

5. Be aware that all you need to do to meditate is to begin by observing the conscious breath, as you inhale and exhale.

6. Spend time in reflection. Take the time after meditation to contemplate and write down the thoughts, feelings and emotions that came up for you during your time meditating. If nothing comes to mind, spend a minute free-writing, spending time with the self through this introspective process.

Unapologetic Yoga and Art by Radha

ENTER THE WATERS: AN EMBODIED ART-MAKING JOURNEY (Singapore)

30 May, Sun 12pm – 2pm Blue Room, Festival House

Enter the Waters: Embodied art exercise In embodied art-making, we use art materials as a medium to hold our contemplations.

Lines, shapes, colours, textures and patterns are included to create and communicate works of art. Today we are exploring water as an inspiration to quieten your mind, heighten your senses and get you into the state of flow.

Remember that making embodied art is about focusing on enjoying the process - it’s not possible to make mistakes. Here are three watery embodied art exercises for you to get your feet wet. Print them out to begin!

1.

Notice the gentle rippling as the paddles of the boat touch the glossy surface of the still water. Concentric circles create ripples, demonstrating movement in the water. Follow the dotted lines to add your own concentric circles. Complete the scene by making your own circles of any size, using paints, markers or pens.

2.

Connect the dotted lines to complete the different patterns in these three seashells.

Notice the difference in thick and thin lines, interconnected ovals and spirals as you think about the contrasting colours and repetitive lines. Once you feel comfortable, fill in the rest of the shells freehand - some can be more detailed than others to create variety - try working with different sizes of pens to add emphasis.

3.

Close your eyes and visualise a body of water. What emotions does this evoke in you? With a pen and paper, using lines, shapes, colours and patterns, create your own embodied artwork, inspired by these emotions.

Chan Sze Wei & P7:1SMA

neveleven

(Singapore)

19 — 29 May (except 24 May) Varous Timings Gallery II, Festival House

DIRECTOR’S MESSAGE In early March, I got an email from the SIFA team asking if I might want to make a dance film on a theme related to climate change, with George Crumb’s ‘11 echoes of autumn’ that would be recorded by Ensemble Æquilibrium. At the same time, Norhaizad and Syimah of P7:1SMA dance company received a similar request. We were asked if we’d like to do a split bill - and all of us replied that we’d much rather make a collaboration! We’d been looking for an opportunity to work together for a couple of years now but it had never worked out. The timeline for this project was short. Two months to produce a 15 minute dance film, and 1.5 months to the due date for Syimah and Haizad’s first baby! I took the opportunity to mine some footage that I had shot in 2017 (the partnering footage was all shot long before COVID) and early 2021, and with Syimah and Haizad we brainstormed new scenes that would bring the concept together.

Chan Sze-Wei

CREDITS Director Chan Sze-Wei Choreographer Norhaizad Adam Director of Photography Looi Wan Ping

Dancers Jereh Leong Colleen Coy Felicia Lim Norhaizad Adam Producers Hasyimah Harith Nurbaiyah Abdul Fattah Production Assistants Irzieran Nazreen Kow Xiao Jun

Rashid Shiddiq Supported by Cinemovement Lab 04 and Bamboo Curtain Studio (Taipei)

WHAT IS AUTUMN impressions of a collaborative conversation: Syimah, Haizad and Sze 16 March 2021 Autumn, how exotic.

What is autumn to a tropical body?

Is it the ideal season? Where the air is crisp and it’s not too cold?

Is it colder than air con?

Usually colder than air con, depends where you are.

There’s lots of beautiful colourful leaves.

It’s not so cold that your nose hurts.

It’s somewhere between snow and the scorching heat that we know here.

We have beautiful colourful leaves here.

Yes but they’re always green. Except for Singapore Sakura season.

I hear…. someone pushing a giant block of ice We are so removed from nature in this city.

I get lost in time in this music.

How can our bodies feel the time of the trees and the time of the waves?

We are busy feeling the mosquito bites and the ant bites.

I love banyan trees, the suspension of their swaying aerial roots Once you start seeing them, they are really everywhere Did you know that they are strangling parasites?

Is the banyan where Buddha found enlightenment?

No, it’s a hotel chain.

There’s darkness and eeriness in these echoes.

The score is circular, time is circular.

And broken.

Let’s slow it down. Let’s speed it up.

Green Nudge

CAN OR CANNOT? MAKING SUSTAINABLE ART EVENTS THE NORM (Singapore)

21 & 23 May, Fri & Sun, 11am — 1pm Living Room, Festival House Green Nudge is a social enterprise based in Singapore that supports companies and communities to achieve positive environmental impact through activities, outreach and training and advisory. We believe that lasting environmental impact can be achieved collectively and organically and focuses on creating lasting sustainable mass events; building long-term engagement with companies and communities. In doing so, we want to change the way we create and deal with waste in Singapore.

“How To Nudge” series These low-impact tips are based on the concept of ‘nudging’ and how you can nudge yourself to be greener in your life by making it easier or attractive for yourself!

PART 1 1.

Use more reusables: You can pack a reusable kit in each of your bags so that they will be ready for use when you head out.

2.

Build a circular wardrobe: You can keep a bag or box in your closet where you can dump your clothes that no longer fit or no longer enjoy wearing. You might be more inclined to donate or swap when this bag or box fills up!

Tips by Green Nudge

PART 2 1.

Incorporate more green habits into your lifestyle and incentivise yourself with rewards: For instance, you can use the susGain app to earn cashback and donate to a charity of your choice whenever you patronise green shops or services, or do a green action!

Tips by Green Nudge

Chef Justin Quek

FROM MEE TO YOU

(Singapore)

30 May Sun, 11am — 11.30am SIFA All Access / Facebook / YouTube

CHEF’S RECIPES Chef Justin Quek’s modern approach to French cuisine melds a mastery of technique with a delicacy of touch. He singlehandedly put Singapore on the global gastronomic map, and in the process inspired a new generation of chefs. This award-winning chef worked in the kitchens of some of the most feted Michelin-starred restaurants in the world and his overseas ventures also brought him to East Asia, where he operated as chef-owner of fine-dining French establishments. In June 2018, Chef Justin was invited to return to Marina Bay Sands, where he opened JustIN Flavours of Asia, which redefines the quintessential Singaporean gourmet experience and Chinoiserie, a fine dining restaurant presenting FrancoAsian cuisine.

Using his years of experience in fine dining, Chef Justin has created his own sauces and some easy-to-follow recipes that will not only save you time, but let you focus on what matters – the eating. So, let’s get cooking!

FISH CURRY PASTE BY CHEF JUSTIN QUEK 125g JQ Singapore Curry Fish Paste 60g Eggplant cut into chunks 50g Okra cut into chunks 3 Cherry tomatoes, cut into half 300g Fresh red snapper fillets, Prawns, Fish Heads or Seafood 300ml Water 40g Coconut milk (Optional) 5 Fresh curry leaves, fish sauce or salt to taste Singapore Fish Curry

Cooking

Perfect with rice, bread or Indian roti.

Pasta, Instant noodle

1

Cut snapper into chunks. Deep-fry

Total of sauce after cooking 3.5 litres

eggplant and okra. Blanch cherry

125g pack fish curry base

tomatoes in boiling water and peel skin.

Set aside.

Other serving suggestions: This curry paste can be used in many others ways depending on your imagination.

Perfect with: Prawns, Squid, Lobsters or crabs, Fish heads, Fish balls and Fish Cakes-

2 Heat sauce pan to medium flame. Add Curry Fish Paste, Sautee until fragrant.

3 Add water and bring mixture to a boil.

Add in curry leaves

(use the above fish curry base add 200 ml chicken stock and 1 teaspoon of sugar for Fish Ball or Fish Cakes), Mussels or Clams

4 Add coconut milk and continue to simmer for 5 minutes.

Great with noodles. My experience was presenting to my Chinese buyers with prawn curry serves with capellini pasta and also

5 Add eggplant and okra to the curry mixture, simmer for 5 mins.

for with instant noodles for Chinese group travelers. Is idea for cafes a la carte, buffet and Asian tour groups who missed their

6 Add snapper and simmer for another 10 mins.

Asian comfort food?

7 Adjust to taste with fish sauce or sea salt.

JQ SEAFOOD SAMBAL PASTE 125g JQ seafood sambal 50g tomatoes (chopped) 35g Balchan (fermented shrimp paste) 15g Palm sugar BAKED FISH WITH JQ SEAFOOD SAMBAL (This dish can be steamed too) 125g JQ seafood sambal paste 1.5kg Fresh fillet of seabass 3 Calamansi or lime 5 Banana leaves 2 Bulb Fresh ginger flower 2 Fine sliced red onion 50g Coriander leaves 50g Fresh mint leaves

Garnishes - shredded red chili, shredded spring onion and coriander leaves

A basic Sambal Balchan

Cooking: Steam method

Fry balchan until fragrant in a

1

pan, add in chopped tomatoes

Prepare steamer. Ensure steamer is boiling hot before placing fish fillet inside.

and continue to 5 minutes, add JQ seafood sambal and

2 Coat entire fillet of seabass with JQ seafood sambal

continue to cook at slow/

paste. Fillet is now ready to steam (there’s no need for

medium fire for 10 minutes.

pre-marinate).

Remove from fire, add melted palm sugar, salt to taste great with fried fish, chicken or

3 Depending on the size of the fillets, steam for 8 to 10 minutes.

vegetables 4 Use a toothpick to insert through the thickest part of fillet, if there’s no resistance, the seabass is cooked.

5 Squeeze calamansi or lime wedge just before serving.

Garnish with red chilli, spring onion and coriander. Serves with steamed rice or salad.

Alternative Cooking Method - Oven cooking. Ligtly panfry fish fillet on both sides. Coat with JQ Seafood Sambal Paste.Place on banana leaf or tin foil. Bake in the oven in 200C degrees heat for 10to 12 mins. Remove and garnish the fish and serve Chef Notes; You may use king prawns, lobsters or squids for this recipe. Just cut prawns and lobster into 2, spread the seafood sambal on it and bake in the oven or bbq.

CHEF JUSTIN QUEK SATAY MARINADE 25g Pork fillet satay 50g Satay marinate 80g Peanut butter 20g Chopped onion 10g Palm sugar (to melt) 100g Water 20g Sweet soy sauce 80mg Chopped peanuts 30g Coconut milk (add last)

Sautéed Pork Satay Bun

Prepare in advance:

Deep fried Man Tou Caramelised onion shredded lettuce and cucumber

1

Saute onion until fragrant, add in satay marinate cook at low fire add in the rest of the ingredients except coconut milk.

2 Remove into a bowl, add in coconut milk.

Keep for use.

3 Add 50g satay mix with 80 g pork fillet Marinate for an hour, deep fry in medium heat oil for a few minutes, remove and saute in a wok on high fire to get the caramelisation of the pork.

4 Remove and keep aside, prepare deep fried Man Tou, dress with shredded lettuce and cucumber, caramelised onion and pork satay.

5 You can use chicken for this recipe without the buns and serve with rice.

SINGAPORE INTERNATIONAL FESTIVAL OF ARTS MANAGEMENT

Manager, Programming

Designer

Executive Director

Shridar Mani

Daphne Ong

Tan Boon Hui

Programmer

Ticketing Specialists

Festival Director

Nur Shireen Marican

Debbie Ng

Gaurav Kripalani

Producing Intern

Allison Lai

Senior Director, Finance

Ng Xue Qi

Copywriter and Social Media

Ng Soon Lee

PRODUCTION

Specialist

Senior Director, Strategy

Production Managers

Adeline Loh

& Planning

Chan Silei

Video Editor

Yeow Ju Li

Victoria Lim

Amelia Su

Head, Producing

Production Coordinators

Interns

Sara Fang

Celestine Wong

Chia Kai Lin

Head, Production

Melissa Chin

Denise Lim

Cindy Yeong

Assistant Production

PLACEMAKING &

Director, Marketing

Coordinator

PARTNERSHIP DEVELOPMENT

& Communications

Chong Wee Nee

Manager

Jasmine Gan

Technical Manager

Liza Mustapha

Director, Placemaking &

Kailash

ASSET MANAGEMENT & LEASING

Partnership Development

Technical Coordinator

Venue Managers

Lee Mun Ping

Huang Xiangbin

Sophie Sham

Director, Human Resource & IT

Assistant Technical

Rina Chan

Peggy Ng

Coordinator

Manager, Leasing

Director, Asset Management &

Muhammed Muzzamier Bin

Lucas Chiew

Leasing

Abu Bakar

HUMAN RESOURCE

Rachel Chu

Administrative Executive

Executives

Acting Head, Corporate

Nor Limah

Felicia Tay

Facilities Management

Production Intern

Tan Shu Xuan

Saburulla S/O Abdul Gani

Raudhah Binte Saifulrohman

Tan Zin Hui

Assistant Head, Event Services

MARKETING &

EVENTS SERVICES MANAGEMENT

Management

COMMUNICATIONS

Managers, Event Services

Emma Izzabella Tagoe

Senior Managers

Management

FINANCE

Elizabeth Wong

Patrick Anthony Chan

Managers

Winnie Chan

Nurashikin Binte Osman

Ng Jia Hong

Managers

Managers, Artist & Crew Logistics

Mandy Choo

Fiona Chua

Teo Huey Shyang

Executives

Khairi Johann Jasmin

Sheri Hogan

Ong Wei Ting

Rachel Chan

Managers, Front-of House

Izyan Nooraini Bte Ramlee

Assistant Manager

Sharon Wang Mei Yun

PROGRAMMING & PRODUCING

Kelly Roxanne

Sandhya Silvalingam

Deputy Head, Producing

Executives

Manager, Back-of-House Hospitality

Ye Junmin

Amanda Tan

Luc Toh

Producer

Vanessa Tan

Coordinator, Back-of-House

Fezhah Maznan

Senior Designers

Hospitality

Senior Manager, Programming

Hakim bin Rahim

Chin Weiting

Lisa Lip

Md Firdaus bin Wari