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The_King last won the day on August 12

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  1. i dun think it in sg, else the first thing is ppl complain
  2. https://www.facebook.com/LADbible/videos/4949081421772294/
  3. SINGAPORE — The coronavirus pandemic has set back Changi Airport by at least four decades, with strict border measures and health concerns leaving it almost “totally incapacitated”, said Transport Minister Ong Ye Kung. “We used to record over 1,000 aircraft movements a day, now it is about 150. We were the 7th busiest airport in the world in terms of international passenger traffic, but have dropped to 50,” said Ong, who was speaking at the Ministry of Transport’s (MOT) National Day Observance Ceremony on 7 August. And while transport authorities have explored various ways of bringing back demand, such as resuming the service of transfer and transit passengers, the picture still looks bleak. Cargo planes are still using Changi, but comprise only about 5 per cent of total flights pre COVID-19. Furthermore, Changi is serving only a “trickle” of transfer and transit passengers, at 400 passenger movements a day, or 150,000 a year, compared to the pre-COVID 19 volume of close to 20 million a year. The challenge, said Ong, is to restore passenger volume while keeping virus transmission under control, but the former cannot be turned on and off capriciously. “We need to take sensible measures concurrently, proportionate to the risk profile of each country, and make progressive steps as we become more confident.” For example, Reciprocal Green Lanes for passengers from certain countries or regions, which have kept the virus under control, can be proliferated for business travel and also expanded for general travel. And as serving a two-week quarantine period is a “major deterrent” to travelers, Singapore may have to consider replacing this with a rigorous testing regime. Ong declared, “Health and economic considerations are not at odds – we will find ways to revive our air hub and keep Singapore safe.” Expressing optimism about the recovery prospects of the airport, Ong added, “COVID-19 has decimated air travel and incapacitated one of our lungs, but the Singapore heart – our determination, dynamism and enterprise – is still pumping strong. Changi Airport will one day be full again, SIA planes will once again soar.” SMRT has ‘turned the corner’ View photos People in face masks seen on a East-West line MRT train on 12 May 2020. (PHOTO: Dhany Osman / Yahoo News Singapore) Turning to land transport, Ong paid tribute to the SMRT engineers who have “saved the day” again. “The system used to suffer a breakdown longer than five minutes for every 130,000 train-km travelled. Now, it is clocking over a million train-km between such breakdowns,” said the minister. And citing figures from SMRT CEO Neo Kian Hong, Ong noted that 70 per cent of maintenance efforts are now devoted to preventive maintenance, and 30 per cent to corrective maintenance. “A few years ago, the ratio was almost flipped the other way around.” And while Ong pointed to these figures as a “clear sign” that SMRT has turned the corner, he cautioned that this was not a declaration of victory. Maintenance and engineering must remain a top priority. With new stations and lines opening almost every year over the next decade or so, the MRT network will grow from around 230km today to 360km by then. “The MRT map today is as tight and as comprehensive as many advanced European cities,” said Ong, who added that the government has been spending $2 billion every year to subsidise the running of the public transport system. Singapore still a transshipment port. On the maritime front, the Port of Singapore Authority (PSA) is anticipating a drop in volumes this year. But PSA will respond “nimbly”, said Ong, to capture new opportunities in areas such as e-commerce, and investing in its competitive advantage. And the minister stressed, “It is important to recognise these constants in the midst of change. They offer us a centre of gravity as we adapt to a different future.” For example, in the 1970s, Singapore was the second largest port in the world by cargo volume, after Rotterdam. And while Rotterdam has now dropped to No. 11, Singapore remains at No. 2 as it is a transshipment port: an interchange of the world, where cargo arrives and reconnects to other shipping lines. “As a transshipment port, Singapore has been the biggest in the world, by volume. That is in turn due to the importance of the Straits of Malacca and Singapore, which has not diminished from the time I was in primary school.”
  4. Only need to failed once
  5. At his age, sometimes is a blessing. If I am at his age and I am alone, I feel it's blessings
  6. The_King

    Lan Jiao

    Drink from the fruit itself Vs human drink in processed package is very different
  7. what your move sg tuber? 2.8millinon view for staring at nothing. my guess is 10 type of staring at nothing, 5 kind of staring at nothing or 8 way of staring at nothing
  8. After 17 years at Wheelock Place, the Crumpler store will be bidding adieu to its flagship location in Singapore. The Australian brand, known for its signature messenger bags, is offering customers an additional 20 per cent off all existing sale items, till Aug 20. But Crumpler fans don’t have to worry, the brand will still retain its presence in Singapore, with outlets at ION Orchard, Raffles City, Vivocity, Jem, Tangs and Takashimaya, as well as online.
  9. Thanks to the current age of weird internet humour and an ongoing pandemic that’s causing everyone to seek out distractions in any way possible, an Indonesian man got his brief moment of fame in July for simply looking at nothing for two hours. Featuring nothing else but himself sitting on the floor, in front of his bare mattress with no background music playing at all, Indonesian YouTuber Muhammad Didit managed to garner nearly three million views on a video of himself staring into space. This, despite his YouTube channel Sobat Miskin Official only having over 35,000 subscribers for random videos about life in rural Indonesia. And since YouTube is stricter in counting video views by filtering out fraudulent clicks by malware and spambots, getting more than 2.8 million genuine people watching someone do absolutely nothing at all for two hours and 20 minutes is a pretty impressive feat. The YouTuber explained in the description of his video that the concept originated from “some elements of Indonesian society” who had asked him to create educational content for young people. Feeling pressured, he went ahead to make a video about literally nothing at all. Speaking to Tribun News, Didit explained that he originally wanted to shoot the video for just five to 10 minutes but got so absorbed in the moment that he continued on for much longer. Prior to hitting the record button, he said that he had a meal and went to the bathroom to avoid interruptions during the shoot. Commenters from all over the world have pretty much hailed the feat as one of the best things on the internet, and are themselves surprised that a video of a random guy doing nothing for two hours is interesting enough to get millions of hits. Funnily enough, the longest video on his channel became the most viewed one. Subsequent videos he made — including tasting weird food and beverage combinations like a bread bun with Indomie seasoning as well as spicy Samyang noodles with flour — have failed to garner as many views as simply staring into the camera.
  10. SINGAPORE — Avid kopi drinkers could soon find that the next cup of coffee they order from their local coffee shop is brewed by a homegrown automated coffee machine, rather than hand brewed by a skilled kopi “tao chiew”. The machine — named the KopiMatic — is the brainchild of Mr Jason Thai, who came up with the idea when he could not find a skilled kopi brewer after opening his canteen-style coffee shop at Infinite Studios in One-north in 2015. “(Back then) I thought maybe there’s a machine which can actually make Nanyang-style coffee so I can have that role filled and then be the cashier, but then I discovered that this machine did not exist,” he said. Nanyang-style coffee is the type usually served in kopitiams, with the flavour enhanced by the use of palm oil or butter in the roasting process. This type of coffee has always been handmade, unlike coffee in upscale outlets such as Starbucks where machines are the norm. Discovering this gap in the market, the 51-year-old decided to take matters into his own hands and took on the challenge of making the first version of the KopiMatic. Though Mr Thai has always had a passion for building things — dabbling in carpentry and metal work — the complexity of the KopiMatic required him to pick up more skills, and he learned 3D printing and computer-aided design and manufacturing to create the prototypes. The KopiMatic went through three iterations before Mr Thai settled on what he calls “version three” of the machine. He recalled that at first, the machine was just a row of pumps on a metal shelf and the pipes were scattered around. Now, the KopiMatic has become more compact and ergonomic. It features a dual dispenser and a set of buttons corresponding to the various common kopi orders that any staff member can easily navigate and press to mix a drink to the customer’s taste. Businesses can install the machine in their shops for S$250 a month on a hire purchase plan. Mr Thai and the team at startup Hawkermatic said they have received interest from at least 10 local coffee shop chains, spanning 200 outlets in total. They hope to roll out 1,000 units by 2022. The machines are being made in Singapore. MACHINE PASSED MULTIPLE TASTE TESTS Of course, the first question on every kopi lover’s mind is whether the taste of the coffee brewed by the KopiMatic compares to a cup carefully brewed by a trained kopi “tao chiew”. Mr Thai and the team at Hawkermatic told TODAY during a media preview on Thursday (Aug 13) that they are confident even a kopi connoisseur will not be able to tell the difference between the machine and a trained hand. He recalled that two years ago, when he told his regular patrons that he was shutting his coffee shop to sell the KopiMatic to other food and beverage businesses, his customers were surprised to learn that they had been drinking coffee from a machine this whole time. “I’ve sold about 60,000 cups using the older version (of the machine) and people liked it,” he said. And it is not just the patrons. The team at Hawkermatic also invited several bosses of local kopitiam chains to test the machine out for themselves to see if it could match the traditionally brewed coffee in taste and quality. In a taste test, the kopitiam bosses could not tell the difference between a cup brewed on the spot by one of their staff members and a cup brewed by the KopiMatic. On top of that, Mr Thai said what appealed to the bosses was the consistency of each cup of coffee that the KopiMatic promises. “The consistency (of each cup of coffee) has always been a problem for them,” he said.
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