21/05/2024

Teochew Orh Luak 蚝烙

Hawker Legends 2005: Ah Chuan Oyster Omelette

When I was young, I was always confused with the many dialect terms used for Fried Oysters. It’s only till I visited a Fried Oyster stall in Malaysia, then I found the answers: 
  • For Pan Fried Oysters = 蚝煎: pronounced as Hao Jian in Mandarin; Orh Jian in Hokkien 蚝烙: pronounced as Hao Luo in Mandarin; Orh Luak in Hokkien Meaning: Oysters are mixed in a flour paste to form a gooey sticky base 
  • For Oyster Omelette - 蚝旦: pronounced as Hao Dan in Mandarin; Orh Nurng in Hokkien Meaning: Just the oysters and the egg. It is usually found at zi char stalls and uses bigger-sized oysters 
  • For traditional Fried Oysters - 唐山炒: pronounced as Tang Shan Chao in Mandarin. Meaning: It is the traditional version of fried oyster which we seldom see it here in Singapore. Oysters are added to sweet potato flour, texture is softer and less crispy.
The boss Uncle Tan (63 years old) is actually a Teochew. Uncle Tan’s brother came from China, so he learnt this dish from him. He has been selling Fried Oysters in this hawker centre for more than 40 years and  was featured as one of the Hawker Legends in Makansutra in 2005. I like my fried oysters with a heavy egg ratio. And if its sides are crispy with a little burnt marks, it will be perfect. To cook a plate of Fried Oysters, you really need some skills. The ingredients for this dish is always the same. We have eggs, flour, oil, oysters and fish sauce. So what makes a stall different from the other is probably the batter.

It must got the right mixture of flour to get the perfect texture of chewy and crispy starchy bits. The plate I ate here is moist and a little touch of crispiness. Not too oily nor dry, which makes me feel less guilty for eating such a sinful dish (ok, I’m just consoling myself). The plump and succulent oysters here came from Korea, not as big as I expected but definitely juicy and fresh. Each plate is topped with loads of coriander leaves, dipping it into the watery chilli sauce, shiok! If you don’t fancy oysters, the boss also has prawn omelette. Each plate of fried oysters starts from $4 onwards.


Pin Xiang 品香 – Fried Oyster (Orh Luak) in Chong Pang

Of late, various kinds of hawker food have been the subject for politicians as Singaporeans head to the polls on the 11th of September 2015. One of the hawker food mentioned was none other than “Orh Luak” which is Fried Oyster (蚝煎 ).

This is a dish of oysters fried with eggs and a batter made up of tapioca flour which gives you a sticky and starchy texture. Some could not even differentiate between an orh luak to an orh neng (蚝蛋) which is basically oyster omelette without the tapioca flour batter.

Such events created a surge in social media postings of various hawker food in different electoral boundaries in Singapore. I was somewhat influenced by the orh luak politics and decided to get my fix at Pin Xiang – 品香 stall in Chong Pang Market and Food Centre.


Oyster Omelette showdown: Famous Old Airport Road Fried Oyster VS Lim’s Fried Oyster VS Ah Chuan Fried Oyster Omelette

Here’s a confession for you; I have been using these food showdowns as an excuse to have multiple plates of my favourite food. I’m talking burgers, vadai, and scrumptious Fuzhou oyster cake. Oh, what fun I had, travelling across the island trying all of their different renditions. Not so great for my waistline but, you know, what will I not do for the content? This week, we shall dive into the ever-satisfying oyster omelette or orh luak as most would most like to call it.

Not to be confused with oyster egg, an oyster omelette is where fresh, plump oysters are fried together with a seasoned batter so you get these soft, pillowy starchy bits. Oyster egg is fried without starch, meaning you get crispier edges compared to the oyster omelette. There is no shortage of hawker stalls peddling tasty plates of oyster omelette. Each stall does prepare it their own way, so you can imagine how difficult it was to narrow down just three, but I did. I chose these three stalls based on their popularity and how quickly their name came up in a Google search. So, if you do have any grievances, don’t blame me; it’s clearly Google’s fault.

Without further ado, here are the contenders for this food showdown: Famous Old Airport Road Fried Oyster, Lim’s Fried Oyster, and Ah Chuan Oyster Omelette. We’ll judge them on four main criteria—eggs, oysters, starchy bits, and their chilli:
  • Famous Old Airport Road Fried Oyster - With the word ‘famous’ in the stall name, you better hope it lives up to its reputation. Famous Old Airport Road Fried Oyster needs no introduction, although there is quite an interesting story with its neighbouring stall. Trust me; it’s as juicy as the oysters they use, so have a read as you savour your oyster omelette.
  • Lim’s Fried Oyster - I have a theory that all the best hawker food is sequestered in Berseh Food Centre. Besides the renowned Lim’s Fried Oyster, Berseh Food Centre is where you can find Fuzhou Poh Hwa Oyster as well.
  • Ah Chuan Oyster Omelette - Another titan in oyster omelette circles is Ah Chuan Oyster Omelette, which many consider as one of the best orh luak you can get your hands on. A well-established stall of over 40 years, Ah Chuan has seen numerous accolades, awards, and even minister endorsements.


Here’s where to head to in Singapore for your oyster omelette fix

The origins of the oyster omelette traces back to the city of Chaozhou in the Guangdong province of China, and little has been said about how it came to be.

The humble dish has become a signature of the Hokkien-Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines, with each country crafting up its own version of the dish. In Thailand, for instance, oysters have been mostly substituted for mussels, while in Taiwan you’ll frequently find versions that come with a ladle of sauce poured atop the plate.

Here in Singapore, the oyster omelette is served with a Southeast Asian touch: a saucer of chilli sauce that’s been spiked with lime for touch of acidity to cut through the grease. Truth be told, the oyster omelette isn’t associated with gram-worthy food content in this day and age. To the untrained eye, it looks like chaos on a plate; nothing more than a haphazard arrangement of charred eggs and a disorderly mess of oysters thrown to the mix. It’s far from the well-plated dishes we’re used to these days. Yet, for hawker aficionados, there are few dishes less satisfying than a good plate of oyster omelette, its greasy, savoury bites washed down with a mug of ice-cold sugarcane juice. Where to get the best oyster omelette in Singapore:


10 Best Oyster Omelette In Singapore That You Must Try!

Oyster Omelette, also known as Orh Luak to most of us Singaporeans, is a local hawker favorite! Essentially juicy fresh oysters fried along with a special egg batter, this dish requires typically minimal ingredients. Ultimately, it takes fresh ingredients, perfect batter, and well-controlled fire to create the ideal plate of Oyster Omelette.

Hence, here are 10 hawker stalls in Singapore that managed to tick off all the boxes to serve you the perfect Oyster Omelette dish:
  • Hup Kee Oyster Omelette - Hup Kee Oyster Omelette is by far one of my favorites! The reason being how generous they are with their portions and how extremely satisfying it is to just devour an entire plate on my own. In particular, it is cooked to the perfect texture. In addition, the chili sauce that comes along with it provides a great kick to the entire dish!
  • Ang Sa Lee Fried Oyster - Located at the famous Chomp Chomp Food Centre, Ang Sa Lee Fried Oyster should be applauded for how consistent they are over the years that they have been operating! In addition, their Oyster Omelette dish is always cooked to perfection with just the right balance of egg to starch ratio. Therefore, a definite must-try for all Oyster Omelette lovers!
  • Simon Road Oyster Omelette - Unlike many other stalls, Simon Road Oyster Omelette serves 2 versions of this iconic dish! You can choose from either fried oyster egg or fried oyster omelette. In particular, the Oyster Omelette served here is perfectly charred while still remaining smooth. Hence, paired with juicy oysters, it is to die for!
  • Ah Chuan Fried Oyster Omelette - Nestled at Toa Payoh, Ah Chuan Fried Oyster Omelette serves traditional Oyster Omelette that will blow you away! Cooked along with fresh and juicy oysters, the Oyster Omelette served here stands out due to how crispy it is! Hence, you must give it a try to get a taste of how good it is on your own!
  • Geylang Lorong 29 Fried Hokkien Mee - This Oyster Omelette stall is perfect for those who love the Wok Hei flavor! There, they use charcoal to cook and prepare all their signature dishes. With fresh oysters directly imported from Korea, Geylang Lorong 29 also uses a unique recipe containing dried prawns, onions and shallots that you will fall in love with!
  • 85 Bedok North Fried Oyster Omelette - Have you ever seen Oyster Omelette served this way? The Oyster Omelette at 85 Bedok North Fried Oyster is served with a spicy chili gravy on top. Not only was this a good pairing along with the oysters, but the entire dish was also extremely flavorful!
  • Lim’s Fried Oyster - This famous oyster omelette stall has been around for more than 30 years. Additionally, their oyster omelette is priced at only $5 which is seemingly lower than usual. However, it still holds a high-quality level! Cooked with Korean oysters, Lim’s Fried Oyster serves extremely fragrant Oyster Omelettes that you will fall in love with! Hence, bring your favorite foodie partner and try it out ASAP!
  • Huat Heng Fried Oyster - Located at Whampoa Drive, Huat Heng Fried Oyster has made a name for itself after being featured in the Michelin Guide Singapore! Every component that comes along with this dish was complementary to one another, especially the chili and fat juicy oysters. Hence, you die-die must try Huat Heng Fried Oyster!
  • Katong Keah Kee Fried Oysters - Located within Chinatown Food Street lies Katong Keah Kee Fried Oysters. The version of oyster omelette served at their store is more like an oyster egg ($8). Instead of the usual oyster omelette that is stir-fried with starch, the one at Katong Keah Kee Fried Oysters does without it! The Oyster Omelette is crispier, juicier and more flavorful. Therefore, Katong Keah Kee Fried Oysters is a must-try!
  • Hougang Oyster Omelette & Fried Kway Teow - If you’re looking to satisfy your orh luak cravings, then Hougang Oyster Omelette and Fried Kway Teow is the place to go! The oysters are juicy and succulent, fried together with the perfect egg to batter ratio. Hence, you must try their Fried Kway Teow as well!


10 Must-Try Oyster Omelette aka Orh Luak In Singapore For Some Eggy Goodness

Oyster Omelette 蠔煎, commonly called “Orh Jian” or ”Orh Luak” consist of starch (typically potato starch), egg batter and small oysters fried together, usually enhanced with a spicy chilli sauce with lime. There are different styles all around for this dish Hokkien and Teochew origins.Shrimp can sometimes be substituted in place of oysters; and there is a version without the starch called “Hao Dan” or Oyster Egg.

The Singapore style is quite different from say the Taiwanese version – which is starchier and has a sweet-sauce poured over. Somehow Orh Luak doesn’t have the same kind of ‘fame’ in Singapore as other fried dishes say Char Kway Teow and Chai Tow Kway (Carrot Cake in Singapore. Anyway…

Some of the popular places to get this hawker dish include Song Kee Fried Oyster (East Coast), Simon Road Oyster Omelette (Serangoon Road), Hougang Oyster Omelette (Hougang Ave 8), Hock Kee Fried Oysters (Serangoon Garden), Geylang Lor 29 (396 East Coast Road), and Xing Li Cooked Food (Old Airport Food Centre). (Ah Hock Hougang Fried Oyster at Whampoa which was really famous, has closed.)

Here are 10 more places to get your Orh Luak fix:
  • Lim’s Fried Oysters - A ‘hidden’ find because still not many people known about this stall at Berseh Food Centre. This is one of those old hawker stalls with a recipe that has been around for more than 40 years. de batter with secret spices and a perfect balance of flavours is what makes the Fried Oyster Omelette such a hit.
  • Ah Chuan Fried Oyster Omelette - At Kim Keat Food Centre, expect a long line when you come here, especially when the stall is only opened for 3 hours (or less) a day. Reminisce the old-school flavours of this dish, that can be hard to find in Singapore now. Their Fried Oyster Omelette ($5) is of very good portion. The almost crunchy edges have a perfect consistency against the gooey centre filled with juicy oysters.
  • Hup Kee Fried Oyster Omelette - While Newton has always been known to be a tourist food centre, and there are so many stalls selling more or less the same thing, this Oyster Omelette stall deserves the attention. Hup Kee combines the richness of oysters, with the fluffiness of eggs and sticky heaviness of sweet potato paste to give you a hearty and filling meal.
  • Heng 興 - While most customers seem to come for the Carrot Cake, their Fried Oyster Omelette ($5, $8, $10) would actually be what I would head for again. There was this nice crisp layer of egg without being too starchy, accompanied with tasty plump oysters.
  • Huat Heng Fried Oyster - Huat Heng Fried Oyster is listed in the Singapore Michelin Guide with a “Michelin Plate”, offering the popular Fried Oyster at $5, $8, or $10. The way the baby oysters are fried with the eggs is different from other stalls, as you don’t get clumpy, large pieces of fried batter. The batter is cut up with a spatula during frying so you get a more even presentation.
  • Ang Sa Lee Oyster Omelette - There are a couple of stalls serving up in Oyster Omelette at Chomp Chomp Food Centre, but I personally prefer this stall. The oysters were plump and juicy, and its sour-spicy chilli deserve a mention.
  • Ah Orh Seafood Restaurant - Indulge in traditional Teochew dishes and one of the best oyster omelettes in town. This is a famous zi char restaurant at the older estate of Jalan Bukit Merah that serves authentic Teochew dishes. The restaurant is claimed to be one of the best places to get oyster omelettes in Singapore by many loyal customers.
  • Maddie’s Kitchen - Few would expect to find Oyster Omelette in a Far East Plaza eatery. Owner Mui Leng first learnt to cook Oyster Omelette not in Singapore, but from her yearly winter vacations at Hokkaido. She fell in love with the fresh large sashimi grade oysters and wanted to see how she could incorporate that with her own recipe.
  • 85 Bedok North Fried Oyster 勿洛北85蚝煎 - The hawker dish of “Orh Luak” (or Fried Oyster Omelette) was dragged into politics a few years ago, and it certainly made some of the stalls at Bedok 85 aka Fengshan Food Centre even more popular. 85 Bedok North Fried Oyster serves more than just Orh Luak, and also includes White or Black Carrot Cake ($2.50, $3), Fresh Cockles Kway Teow ($3, $4), and Fried Hokkien Mee ($3.50, $4, $5).
  • Katong Keah Kee Fried Oysters - Uncle Law who has been frying this for close to 50 years, says his entire family sells Orh Lua, having different stalls under different names around the island. His Oyster Omelette ($8, $10) is full of fluffy eggs, light crispy on the outside, with fresh plump oysters on top.


Orh Luak or Oyster omelette

The oyster omelette, also known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o5 luah4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia, such as the Philippines, Thailand, Malaysia, Singapore and Indonesia, due to the influence of the Hokkien and Teochew diaspora.

The dish consists of an omelette with a filling primarily composed of small Pacific oysters. Starch (typically sweet potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the resulting omelet. Depending on regional variations, a savory sauce may then be poured on top of the omelette for added taste.

Spicy or chili sauce mixed with lime juice is often added to provide an intense kick. Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelette (蝦仁煎)


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20/05/2024

CHIJ celebrates 170 years

One of the oldest girls’ schools in Singapore
About 18, 000 students and alumni and other invited guests at the Sports Hub on May 20 as CHIJ marked its 170th anniversary. ST PHOTO: NG SOR LUAN

When four Catholic nuns arrived in Singapore and established Convent of the Holy Infant Jesus (CHIJ) in 1854, education for girls was still unheard of in many parts of the world. The four Sisters established the school at the junction of Bras Basah Road and Victoria Street, and accepted girls from all financial backgrounds, including those who were orphans.

The second-oldest girls’ school in Singapore, CHIJ has since grown to 11 schools around the island today, educating generations of women. CHIJ celebrated its 170th anniversary on May 20 at the Singapore Sports Hub, with around 16,000 staff and students and 1,600 former staff and alumni in attendance. Cardinal William Goh, who heads Singapore’s Catholic Church, conducted a special mass.

An album with 12 songs written by students, teachers and alumni from across the CHIJ family of schools was launched at the event. Ms Vivienne Lim, chairwoman of the IJ board, said in a speech: “170 years ago, the idea of female education was revolutionary.” The founders saw education not just as a right, but also as a “transformational force for good”, she added. It is estimated that more than 200,000 girls have been educated in CHIJ schools in Singapore, Ms Lim said.


CHIJ 170th Anniversary Celebration

The community of CHIJ Schools will be celebrating its 170th Anniversary this year and the theme is “Hold On To Our IJ Dream”. This event commemorates the 170 years of the IJ mission in Singapore.

As part of the 170th Anniversary Celebrations, all CHIJ Schools will have activities designed to commemorate this significant year. The highlight of our celebrations will be the gathering of the entire CHIJ community at the Singapore Sports Hub on Monday 20th May 2024 (9am – 12pm).

Here, we will come together to honour our unique IJ identity and legacy, offering our heartfelt gratitude to God for His enduring mercy and blessings. We are delighted to share that His Eminence, William Cardinal Goh, will grace us with his presence and will also be the main celebrant at the celebration.


CHIJ School History

The oldest Catholic girls’ school and the mother school of all the CHIJ schools in Singapore, the Convent of the Holy Infant Jesus (CHIJ) was established in 1854 by the Infant Jesus Sisters at the corner of Bras Basah Road and Victoria Street. Under the supervision of Mother St Mathilde, within ten days of their arrival, the Sisters were able to open the Convent and Baby House and started classes for both fee-paying students and under privileged girls. 

Besides providing education, an important part of the Sisters’ work from the start was providing refuge for orphans and destitute children. The “baby gate”, now called “the gate of hope” was where orphans and disabled or unwanted baby girls were left. The Sisters welcomed them and cared for them, giving them the possibility of a new life. Education standards in the school, fondly remembered as Town Convent, had always been high. In its annual reports, CHIJ was classified as Grade 1 in the grading of schools system. In 1881, CHIJ became an “Aided School”, receiving grants from the British colonial government for its administration. The Junior Cambridge Examination was started in 1902 and Secondary-level education officially commenced in 1905.

As Singapore’s population grew steadily, so did the school’s enrolment. Its premises were enlarged over the years, with the purchase and building of several new structures adjacent to the original buildings of the Victoria Street compound. CHIJ also expanded from one to 11 schools, with the establishment of other CHIJ schools, guided by the common mission of education and charity. After being a full school for 110 years, CHIJ split into separate primary and secondary schools in 1964. Pre-university classes were phased out in 1975. December 1983 marked the relocation of both the primary and secondary schools from Victoria Street to Toa Payoh to make way for urban renewal of the city centre. Meanwhile, the original buildings on Victoria Street were converted to the CHIJMES commercial complex, whose name pays tribute to the original occupant of the premises. The schools were officially opened on 17 August 1985. In 1986, CHIJ became one of the few secondary schools offering the Art Elective Programme. The school achieved autonomous status in 1994. It was named the South Zone Centre of Excellence for Language and the Arts in 2007 and attained the School Distinction Award in 2008 and the Singapore Quality Class in 2009.

Key Milestones:   
  • 1854 Founding of CHIJ on Victoria Street.
  • 1881 Became a Government-Aided School.
  • 1905 Start of secondary education.
  • 1920 Start of commercial classes with domestic science & needlework included in the curriculum.
  • 1964 Separation of primary and secondary sections into two schools.
  • 1983 Relocation from Victoria Street to Lorong 1 Toa Payoh.
  • 1994 Became an autonomous school.
  • 2002 Relocation to holding site on Thomson Road as original site undergoes PRIME upgrading.
  • 2006 Returned to Toa Payoh campus.
  • 2016 Attained School Distinction Award.


CHIJ (1854) - Convent turned school

Convent of the Holy Infant Jesus, or CHIJ, is part of the network of oldest Catholic schools in Singapore. Going all the way back to 1854, they began as a convent and home for abandoned babies.

Formal classes only began in 1905, when more and more people expressed interest in the school’s needlework classes and started requesting tutelage in other areas as well. At the time, CHIJ sat right by streets like Victoria Road and Bras Basah Road, which made its location more central. This encouraged more students to join the school since the area was easily accessible. The church portion of the school was demolished to make way for new offices, and other buildings like the CHIJMES complex.

The latter has since become a popular hangout spot for both locals and tourists, with tons of places to dine, shop, and learn about Singapore’s history. The school has since expanded its branches, now with 11 CHIJ schools across primary and secondary levels. They’re also affiliated with Catholic Junior College, so if you’re planning to take the A-level route eventually, you know where to go to get a headstart.


CHIJ History

Four Sisters (three French and one Irish) arrive in Singapore on board the Hoogly. The four Sisters were Mother St Mathilde, Mother St Appollinaire, Mother St Gaetan and Sr St Gregory Connolly. CHIJ is established at the corner of Bras Basah Road and Victoria Street. Classes start for fee-paying students and orphans.

20 May 2004 CHIJ celebrates 150 years of its presence in Singapore.

CHIJ girls past and present gathered on 9 Nov 2014 (Sun) to celebrate the 160th anniversary of their alma mater. About 400 students, teachers and alumni formed a human chain around the original Convent of the Holy Infant Jesus building, along Victoria Street, now known as Chijmes, while singing the school song


Chijmes to set up gallery on CHIJ's history

The historic 160-year-old Chijmes will soon pay homage to its original occupant - the Convent of the Holy Infant Jesus (CHIJ).

Since it was transformed into a lifestyle and entertainment complex housing pubs and restaurants and hosting nightlife events, Chijmes has drawn criticism for being neglectful and at times insensitive of its heritage as a Catholic convent.

But a gallery, to be located within the walls of the complex's former chapel on Victoria Street, will showcase the school's history from when it was first established in 1854 by an order of French Catholic nuns. It will feature exhibition panels, a short film and artefacts.


Campus of the Convent of the Holy Infant Jesus (CHIJ) and Saint Nicholas Girls' School at Victoria Street

The Convent of the Holy Infant Jesus was established in 1854 at Victoria Street by a group of Catholic nuns with the support of Father Jean-Marie Beurel, a French priest who was active in Singapore in the mid 19th century. Originally an orphanage and later a school for European and Eurasian girls, the convent was able to gradually expand its facilities with Beurel’s aid in acquiring surrounding properties and parcels of land.

The first major structure built was a two-storey building completed in 1856 to serve as the orphanage. A Gothic-inspired chapel was constructed in 1903 and further extensions added in the early 1950s. The convent continued to operate until 1983 when it shifted out to enable the redevelopment of the site for commercial purposes. The chapel and some of the outlying buildings have been preserved, now known collectively as CHIJMES. The origins of the Saint Nicholas Girls’ School can be traced to the establishment of the Victoria Girls' School in 1933 by the Infant Jesus Sisters, a group of French Catholic nuns whose order was founded in 1666 by Father Nicolas Barré, to serve as the Chinese section of the Convent of the Holy Infant Jesus (CHIJ). 

CHIJ was a school and orphanage set up by the Sisters in 1854 to cater to Eurasian and European girls. The Victoria Girls’ School was housed inside the building of the former Hotel Van Dyke, which was located near to the CHIJ at Victoria Street. The school, then known as the Saint Nicholas Girls’ School, shifted to the premises of the CHIJ in 1949. Both schools had to move out of the Victoria Street campus in 1983 due to tunnelling works for the Mass Rapid Transit (MRT) system. Saint Nicholas Girls’ School eventually relocated to a permanent new campus at Ang Mo Kio Avenue 2, Street 13.


CHIJ Secondary (Toa Payoh)

CHIJ Secondary (Toa Payoh) is a government-aided autonomous Catholic girls' secondary school in Toa Payoh, Singapore. Founded in 1854, the school is the oldest of the 11 Convent of the Holy Infant Jesus (CHIJ) schools in Singapore. The school is currently recognised as a Centre of Excellence for Language and the Arts.

The school was established around 1854, as the Convent for the Holy Infant Jesus, and as of 1862, housed a school as well as an orphanage. In 1881, the school was declared an aided school. In 1929, the school opened a hostel for young women. In January 1942, the school was closed and remained so until 1945. In 1951, a new S$390,000 classroom block was constructed and three years later, the school celebrated its centenary

In 1972, it was announced that the government was taking over the Victoria Street site of the school, and as compensation, a new site in Toa Payoh would be given to it.[8] The school moved to its new location in Toa Payoh in December 1983, and as a result, its name was changed to Convent of the Holy Infant Jesus(Toa Payoh). The school became autonomous in 1994 and from 2003 to 2006, the school was moved to a holding site along Thomson Road as the Toa Payoh premises were renovated under the PRIME scheme.


9 Oldest Schools In SG Then & Now – How Our Iconic Schools Have Changed Over the Decades

Waking up late and rushing to school before the national anthem plays is pretty much a core memory for anyone who went to school in Singapore. Reminiscing about school days is nostalgic for sure, but you’ve probably never pondered how rich the history of your school is.

From having shophouse extensions as classrooms to convents turned schools, this is the evolution of the oldest schools in Singapore. See how it compares with your alma mater.


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19/05/2024

Singapore facing new Covid-19 wave

Vaccination recommended especially for seniors: Ong Ye Kung
Globally, the predominant Covid-19 variants are still JN.1 and its sub-lineages, including KP.1 and KP.2 which currently account for over two-thirds of cases in Singapore

Singapore is seeing a new Covid-19 wave, with rising cases of infection in the last two weeks, said Health Minister Ong Ye Kung on May 18. “We are at the beginning part of the wave where it is steadily rising,” said Mr Ong. “So I would say the wave should peak in the next two to four weeks, which means between mid- and end of June.”

The Ministry of Health (MOH) said that to protect hospital bed capacity and as a precaution, public hospitals have been asked to reduce their non-urgent elective surgery cases and move suitable patients to facilities like transitional care facilities or back home through Mobile Inpatient Care@Home. Mr Ong urged those who are at greatest risk of severe disease, including individuals aged 60 years and above, medically vulnerable individuals and residents of aged care facilities, to receive an additional dose of the Covid-19 vaccine if they have not done so in the last 12 months.

MOH said the estimated number of Covid-19 cases in the week of May 5 to May 11 rose to 25,900 cases, compared with 13,700 cases in the previous week. The average daily Covid-19 hospitalisations rose to about 250 from 181 the week before. The average daily intensive care unit (ICU) cases remained low at three cases, compared with two cases in the previous week. Mr Ong said that if the number of Covid-19 cases doubles one time, Singapore will have 500 patients in its healthcare system, which is what Singapore can handle. However, if the number of cases doubles a second time, there will be 1,000 patients, and “that will be a considerable burden on the hospital system”, he noted.


Singapore’s COVID-19 cases nearly double; public hospitals to reduce non-urgent elective surgeries
More than two-thirds of the COVID-19 cases in Singapore currently are of the KP.1 and KP.2 strain of the virus

There has been a near doubling of COVID-19 cases in Singapore week-on-week, prompting the Health Ministry to take steps to ensure sufficient capacity at public hospitals. The estimated number of COVID-19 infections in the week of May 5 to 11 rose to 25,900 – a 90 per cent increase compared with the 13,700 cases in the week before that.

The average daily COVID-19 hospitalisations rose to about 250 from 181 the week before, said the Ministry of Health (MOH) on Saturday (May 18). It added that the average daily cases in intensive care remained low at three cases compared to two cases in the previous week. “MOH is closely tracking the trajectory of this wave,” the ministry said. “To protect hospital bed capacity and as a precaution, public hospitals have been asked to reduce their non-urgent elective surgery cases and move suitable patients to care facilities like Transitional Care Facilities or at home through Mobile Inpatient Care@Home.” It also urged people not to seek treatment at a hospital’s Emergency Department if their symptoms are mild or if they have no medical vulnerabilities. 

The KP.1 and KP.2 strain of the COVID-19 virus currently account for more than two-thirds of cases in Singapore. The two strains belong to a group of COVID-19 variants scientists have dubbed “FLiRT”, after the technical names of their mutations. They are all descendants of the JN.1 variant, which spread rapidly around the world several months back. Earlier this month, the World Health Organization classified KP.2 as a Variant Under Monitoring. It is also the dominant strain in the United States and has been detected in countries like China, Thailand, India, Australia and the United Kingdom. “There are currently no indications, globally or locally, that KP.1 and KP.2 are more transmissible or cause more severe disease than other circulating variants,” MOH said on Saturday.

related: How serious is JN1, WHO's latest COVID-19 variant of concern that is dominating Singapore cases


UPDATE ON COVID-19 SITUATION

The Ministry of Health (MOH) is closely tracking the recent rise in COVID-19 infections in Singapore. While there is no indication that the circulating variants are more transmissible or cause more severe disease compared to previous variants, immunity in the population has likely waned over time. We urge the public to stay updated with COVID-19 vaccination to protect themselves against current and emerging virus strains, and exercise personal and social responsibility to minimise transmission.

The estimated number of COVID-19 cases in the week of 5 to 11 May 2024 rose to 25,900 cases, compared to 13,700 cases in the previous week. The average daily COVID-19 hospitalisations rose to about 250 from 181 the week before, while the average daily Intensive Care Unit (ICU) cases remained low at three cases compared to two cases in the previous week. MOH is closely tracking the trajectory of this wave. To protect hospital bed capacity and as a precaution, public hospitals have been asked to reduce their non-urgent elective surgery cases and move suitable patients to care facilities like Transitional Care Facilities or at home through Mobile Inpatient Care@Home.

Globally, JN.1 and its sub-lineages, including KP.1 and KP.2, remain the predominant COVID-19 variants. Locally, the combined proportion of KP.1 and KP.2 currently accounts for over two-thirds of COVID-19 cases in Singapore. As of 3 May 2024, the World Health Organization has classified KP.2 as a Variant Under Monitoring. There are currently no indications, globally or locally, that KP.1 and KP.2 are more transmissible or cause more severe disease than other circulating variants.


Is Covid back? Singapore advises wearing masks amid sharp rise in cases, recommends jabs for vulnerable

The Singapore's health ministry has implemented a mask mandate again amid a sudden surge in COVID-19 cases in the past few days. The health authorities have recorded more than 25,900 cases of Covid from May 5 to 11. Health Minister Ong Ye Kung on Saturday said that the nation is at the beginning part of the wave where it is steadily rising. "So, I would say the wave should peak in the next two to four weeks, which means between mid- and end of June," the Straits Times newspaper quoted the minister as saying.

The number of Covid cases in the week of May 5 to 11 rose to 25,900, as compared to 13,700 cases in the previous week, the health ministry said. Amid a rise in cases, the average daily hospitalisations owing to Covid rose to about 250 from 181 the week before. However, the average daily intensive care unit (ICU) cases remained low at three cases, marginally up from two in the previous week. The health minister also urged vulnerable individuals to receive an additional vaccine jab if they didn't take it last year.

Ong said, "If the number of COVID-19 cases doubles one time, Singapore will have 500 patients in its healthcare system, which is what Singapore can handle. However, if the number of cases doubles a second time, there will be 1,000 patients, and 'that will be a considerable burden on the hospital system'." The minister further added, "One thousand beds is equivalent to one regional hospital. So, I think the healthcare system has to brace ourselves for what is to come." Notably, the predominant Covid variants are still JN.1 and its sub-lineages, including KP.1 and KP.2 globally. Currently, KP.1 and KP.2 account for over two-thirds of cases in Singapore. 


Singapore faces new COVID-19 wave, 25,900 cases reported in a week, masks advisory issued
Singapore COVID-19: The estimated number of COVID-19 infections in the week of May 5 to 11 rose to 25,900 – a 90% increase compared with the 13,700 cases in the previous week

Singapore is experiencing a new wave of COVID-19, as authorities recorded more than 25,900 cases from May 5 to 11. The cases are nearly doubling week-on-week. The government has issued a health advisory asking people to wear masks again, news agency PTI reported.

The estimated number of COVID-19 infections in the week of May 5 to 11 rose to 25,900 – a 90% increase compared with the 13,700 cases in the previous week, the Ministry of Health (MOH) said. The average daily COVID-19 hospitalisations rose to about 250 from 181 the week before, the MOH added. “We are at the beginning part of the wave where it is steadily rising," said Ong. “So, I would say the wave should peak in the next two to four weeks, which means between mid- and end of June," Singapore daily The Straits Times quoted Health Minister Ong Ye Kung as saying.

The health ministry said that the average daily number of intensive care cases remained low at three compared to two the previous week. “MOH is closely tracking the trajectory of this wave," the ministry said. The health ministry further said that to protect hospital bed capacity; the public hospitals have been asked to reduce their non-urgent elective surgery cases and move suitable patients to transitional care facilities or back home through Mobile Inpatient Care@Home, an alternative inpatient care delivery model that offers clinically suitable patients the option of being hospitalised in their own homes instead of a hospital ward.


Singapore braces for COVID-19 surge with over 25,900 cases recorded in a week; govt urges citizens to wear masks
The Ministry of Health (MOH) reported that the number of COVID-19 cases increased significantly, from 13,700 the previous week to 25,900 in the week of May 5 to 11

Singapore is experiencing a new wave of COVID-19, with authorities recording over 25,900 cases from May 5 to 11. Health Minister Ong Ye Kung advised the public to wear masks again on Saturday. “We are at the beginning part of the wave where it is steadily rising,” Kung stated. “So, I would say the wave should peak in the next two to four weeks, which means between mid- and end of June,” he told The Straits Times.

The Ministry of Health (MOH) reported that the number of COVID-19 cases increased significantly, from 13,700 the previous week to 25,900 in the week of May 5 to 11. Average daily hospitalisations rose to about 250 from 181 the previous week, while intensive care unit (ICU) cases remained low, increasing slightly from two to three daily. To manage hospital capacity, public hospitals have been directed to reduce non-urgent elective surgeries and transfer suitable patients to transitional care facilities or home care through the Mobile Inpatient Care@Home program, which allows clinically suitable patients to be treated at home.

Kung urged those at high risk of severe disease, including individuals aged 60 and above, medically vulnerable individuals, and residents of aged care facilities, to receive an additional COVID-19 vaccine dose if they haven’t done so in the last 12 months. He warned that if COVID-19 cases double once more, Singapore will have 500 patients in the healthcare system, a manageable number. However, if cases double a second time, reaching 1,000 patients, it would place a significant burden on the hospital system. “One thousand beds is equivalent to one regional hospital,” Ong noted. He emphasised that while no social restrictions are currently planned, the healthcare system must be prepared for the potential increase in cases.


25,900 new Covid-19 cases in S'pore from May 5-11, MOH tracking closely

Covid-19 cases rose to 25,900 in Singapore during the week of May 5 to 11, 2024, compared to 13,700 cases in the previous week. The average daily Covid-19 hospitalisations rose from 181 to 250, while the daily average Intensive Care Unit cases remained low at three cases. The Ministry of Health (MOH) said in a press release on May 18 that it is closely tracking the recent rise in Covid-19 infections in Singapore.

"While there is no indication that the circulating variants are more transmissible or cause more severe disease compared to previous variants, immunity in population has likely waned over time," said MOH. MOH urged the public to stay updated with the Covid-19 vaccines to protect themselves against current and emerging virus strains and exercise personal and social responsibility to minimise transmission. MOH shared that about 80 per cent of the local population had completed their initial or additional dose but had not received a dose within the last year.

"This indicates that immunity in the population is likely to have waned," said MOH. "The protection against Covid-19 outweighs the risk from Covid-19 vaccination, and we urge individuals to keep updated with their Covid-19 vaccination." MOH stated that the updated Covid-19 vaccines are free for all eligible residents. Healthier SG enrollees can now receive their Covid-19 vaccination at about 250 participating Healthier SG clinics islandwide.


Worldometers Updated: April 13, 2024, 01:00 GMT

Singapore Coronavirus Cases: 3,006,155
Deaths: 2,024
Recovered: 2,707,350


COVID-19: Tracking new variants
The World Health Organization has just classified the new COVID-19 strain JN.1 as a "variant of interest". (Photo: iStock)

A fairly new COVID-19 strain, JN.1, that accounts for the vast majority of Singapore's latest wave of infections, was classified as a "variant of interest" on Tuesday (Dec 19) by the World Health Organization (WHO).

The Ministry of Health (MOH) said last Friday that Singapore recorded an estimated 56,043 COVID-19 cases in the week of Dec 3 to Dec 9, a surge of 75 per cent from the week before that. The ministry is advising members of the public to wear masks in crowded spaces even if they are not sick, and has opened a second COVID-19 treatment facility to care for COVID-19 patients who do not need intensive hospital care. Cases have since plateaued over the past week, as the seven-day moving average on Dec 17 was 7,730, down from the 7,870 cases on Dec 12.

In its statement last Friday, MOH said that the vast majority of cases it sees come from the JN.1 strain, though it did not provide an exact figure. It is the newest strain's transmissibility that has spurred WHO to treat it as a "variant of interest". In a statement on Tuesday, WHO said that the JN.1 strain was tracked as part of its parent strain BA.2.86 - also known as the "Pirola" strain and is a variant of interest to WHO.


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