Zat Astha

One-on-one with founder of The Nail Social, an entrepreneur inspiring social & environmental change

Meet Cheryl Ou, founder of The Nail Social and The Social Space, businesses that strive to make a positive impact on the community and...

One-on-one with the Singaporean who tries to dress men better

Mention ‘menswear’ and strain your ears for the collective groan of fashionable gentlemen all over Singapore for whom style is often relegated to fast...

Travel-starved? The Soup Spoon Soupervalue Bundle brings home the flavours of the world

These days, I can’t scroll through Facebook, Instagram, and Twitter without chancing upon a millennial reminiscing about the glorious days of exotic travel from...

One-on-one with a former Creative Director eating her way through Instagram

I’m not sure if Veronica Phua remembers, but my first formal interaction with her was back in 2018 when I asked, through my now-ceased...

One-on-one with the “Ah-Lian” thespian making people laugh on TikTok

I’ve watched Maddy Breteche-Lo’s TikTok videos enough times to know that its entertainment value rests heavily on the disparity between how she looks and...

One-on-one with Malaysia’s foremost lady of comedy

In a BMW video advertisement on YouTube, Jenn Chia, more fondly known as SOIMJENN, wears a peppermint coloured blazer, dusty pink pants, nude heels,...

CNY 2021: Pop by these 10 restaurants & cafes that open over the CNY holiday

With the world still in lockdown, festive and cultural celebrations this year feels a little less joyful. Restrictions on the number of visitors one...

Writers’ Pick 2020: Our 10 favourite food places for the year

To compile 2020's favourite food places for the year, first, we have to reflect deeply the year 2020. During Singapore's 'Circuit Breaker' period, our...

November Editor’s Note — The dilemma of a food review

In one of our Tapau Please podcast episodes, Wani, my producer, and also Deputy Editor for this publication tasked me with research on food...

About Me

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Zat doesn't just like to eat. He prefers understanding and knowing why he likes the things he eats. When not eating, he's writing about eating. And when he's not writing, he's teaching people how to cook things to eat. It takes a toll on his waistline but has thus far, been beneficial for the world. Or so he imagines.
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