31/08/2024

Global net zero emissions by 2050

Singapore Commits to Achieve Net Zero Emissions by 2050 and to a Revised 2030 Nationally Determined Contribution

Singapore will raise our national climate target to achieve “net zero emissions by 2050” as part of our Long-Term Low-Emissions Development Strategy (LEDS). We will also “reduce emissions to around 60 million tonnes of carbon dioxide equivalent (MtCO2e) in 2030 after peaking emissions earlier” as part of our revised 2030 Nationally Determined Contribution (NDC). Singapore will submit these updates to the LEDS and 2030 NDC to the UNFCCC by the end of 2022.

This revision to Singapore’s national climate target builds upon our current LEDS and NDCs, as well as Singapore’s early actions towards sustainable development since independence. In 2009, Singapore had pledged to reduce our emission by 16% below Business-as-Usual (BAU) levels by 2020 ahead of the Copenhagen Summit under the Copenhagen Accord. Singapore has achieved this pledge – our 2020 emissions of 52.8 MtCO2e is equivalent to 32% below our Business-as-Usual (BAU) levels[1], and gives us confidence to raise our climate ambition.

Given that Singapore is an alternative energy disadvantaged island city-state, these targets are contingent on technological advances and the economic viability of low-carbon technologies such as hydrogen and carbon capture, utilisation and storage (CCUS), as well as effective international collaborations in areas such as carbon credits and renewable energy imports. Singapore’s ability to fulfil our pledges, like all Parties, will depend on the continued international commitment by Parties to the Paris Agreement and their climate pledges.


Are net zero emissions by 2050 possible

Can the world really reach net zero emissions by 2050? Yes, says a new study – but we’ll need to make some big changes.

Climate pledges from governments so far will fall well short of what is needed, according to the International Energy Agency (IEA) report Net Zero by 2050: a Roadmap for the Global Energy Sector. Ensuring we add no more CO2 emissions to the atmosphere than we remove is considered to be essential if we are to limit global warming to 1.5C above pre-industrial levels. Experts say doing this could reduce the chances of extreme heatwaves, droughts and floods by the end of the century. There are implications for food supplies, livelihoods and biodiversity across the world.

So how can we get to carbon neutrality? The IEA’s roadmap calls for a total transformation of the energy systems that underpin our economies. And it warns the gap between talk and action must close now:
  • The world can reach net zero emissions by 2050, but it will require some big changes, according to a new study.
  • Our energy systems will need to be totally transformed, the International Energy Agency report Net Zero by 2050 says.
  • Huge declines in the use of coal, oil and gas will be essential.
  • These charts show what these changes could mean for the economy, citizens and governments.
related:


What would it take to reach net-zero global emissions by 2050?

More than 70 countries have pledged to cut their greenhouse gas emissions to net zero by mid-century. And in order to achieve the Paris Agreement’s goal of limiting global warming to 1.5 degrees Celsius above pre-industrial levels, the Intergovernmental Panel on Climate Change projects the world would need to reach net-zero emissions by 2050.

Such a transition would require colossal change throughout the global economy, according to a new report from the McKinsey Global Institute, citing an average of $9.2 trillion in annual spending on physical infrastructure through 2050— $3.5 trillion more than current yearly spending. “Almost every aspect of our economic lives is going to change as a result of the net-zero transition,” Mekala Krishnan, the lead author of the report and a partner at the McKinsey Global Institute, told Marketplace’s David Brancaccio.

As daunting as the transition may sound, Krishnan emphasized its importance. “For all the complexities and the challenges associated with this, ultimately, it does result in a very real benefit. Let’s remember why we’re doing this in the first place: We’re doing this because investing in the net-zero transition helps us reduce the odds of the most catastrophic impacts of climate change: loss of life, loss of property, loss of our natural environment,” said Krishnan. “We talk about these as costs but, really, I would think about these as investments.”


Net-zero commitments must be backed by credible action

What is net zero?
  • Put simply, net zero means cutting carbon emissions to a small amount of residual emissions that can be absorbed and durably stored by nature and other carbon dioxide removal measures, leaving zero in the atmosphere.
Why is net zero important?
  • The science shows clearly that in order to avert the worst impacts of climate change and preserve a livable planet, global temperature increase needs to be limited to 1.5°C above pre-industrial levels. Currently, the Earth is already about 1.1°C warmer than it was in the late 1800s, and emissions continue to rise. To keep global warming to no more than 1.5°C  – as called for in the Paris Agreement – emissions need to be reduced by 45% by 2030 and reach net zero by 2050.
How can net zero be achieved?
  • Transitioning to a net-zero world is one of the greatest challenges humankind has faced. It calls for nothing less than a complete transformation of how we produce, consume, and move about. The energy sector is the source of around three-quarters of greenhouse gas emissions today and holds the key to averting the worst effects of climate change. Replacing polluting coal, gas and oil-fired power with energy from renewable sources, such as wind or solar, would dramatically reduce carbon emissions.
Is there a global effort to reach net zero?
  • Yes, a growing coalition of countries, cities, businesses and other institutions are pledging to get to net-zero emissions. More than 140 countries, including the biggest polluters – China, the United States, India and the European Union – have set a net-zero target, covering about 88% of global emissions. More than 9,000 companies, over 1000 cities, more than 1000 educational institutions, and over 600 financial institutions have joined the Race to Zero, pledging to take rigorous, immediate action to halve global emissions by 2030.
How do we ensure commitments are turned into action?
  • The growth in net-zero pledges has been accompanied by a proliferation of criteria with varying levels of robustness. To develop stronger and clearer standards for net-zero emissions pledges by non-State entities such as businesses, investors, cities and regions, and speed up their implementation, UN Secretary-General António Guterres in March 2022 established a High-Level Expert Group on the Net-Zero Emissions Commitments of Non-State Entities. The Expert Group presented its recommendations at COP27 on 8 November 2022.
Are we on track to reach net zero by 2050?
  • No, commitments made by governments to date fall far short of what is required. Current national climate plans – for 195 Parties to the Paris Agreement taken together – would lead to a sizable increase of almost 9% in global greenhouse gas emissions by 2030, compared to 2010 levels. To keep global warming to no more than 1.5°C – as called for in the Paris Agreement – emissions need to be reduced by 45% by 2030 and reach net zero by 2050. Getting to net zero requires all governments – first and foremost the biggest emitters – to significantly strengthen their Nationally Determined Contributions (NDCs) and take bold, immediate steps towards reducing emissions now.

Achieving net-zero emissions by 2050

Several countries have introduced targets to achieve net-zero emissions by 2050. These targets are included and achieved in the Sustainable Development Scenario (SDS), but increasingly attention is turning to what it would mean for the energy sector globally to reach net-zero emissions by 2050. This is examined in a new case in this Outlook, called Net Zero Emissions by 2050 (NZE2050).

Decisions over the next decade will play a critical role in determining the pathway to 2050. For this reason, we examine what the NZE2050 would mean for the years through to 2030. Total CO2 emissions would need to fall by around 45% from 2010 levels by 2030, meaning that energy sector and industrial process CO2 emissions would need to be around 20.1 Gt, or 6.6 Gt lower than in the SDS in 2030.

Realising the pace and scale of emissions reductions in the NZE2050 would require a far-reaching set of actions going above and beyond the already ambitious measures in the SDS. A large number of unparalleled changes across all parts of the energy sector would need to be realised simultaneously, at a time when the world is trying to recover from the Covid-19 pandemic. Primary energy demand in the NZE2050 falls by 17% between 2019 and 2030, to a level similar to 2006, even though the global economy is twice as large. Electrification, efficiency gains and behaviour changes are central to achieving this. Coal demand falls by almost 60% over this period to a level last seen in the 1970s.


Net zero emissions

Global net zero emissions describe the state where emissions of greenhouse gases due to human activities and removals of these gases are in balance over a given period. It is often called simply net zero.[2] In some cases, emissions refers to emissions of all greenhouse gases, and in others it refers only to emissions of carbon dioxide (CO2). To reach net zero targets requires actions to reduce emissions. One example would be by shifting from fossil fuel energy to sustainable energy sources. Organizations often offset their residual emissions by buying carbon credits.

People often use the terms net zero emissions, carbon neutrality, and climate neutrality with the same meaning.  However, in some cases, these terms have different meanings from each other. For example, some standards for carbon neutral certification allow a lot of carbon offsetting. But net zero standards require reducing emissions to more than 90% and then only offsetting the remaining 10% or less to fall in line with 1.5°C targets.

In the last few years, net zero has become the main framework for climate action. Many countries and organizations are setting net zero targets. As of November 2023, around 145 countries had announced or are considering net zero targets, covering close to 90% of global emissions. They include some countries that were resistant to climate action in previous decades. Country-level net zero targets now cover 92% of global GDP, 88% of emissions, and 89% of the world population.[9] 65% of the largest 2,000 publicly traded companies by annual revenue have net zero targets. Among Fortune 500 companies, the percentage is 63%. Company targets can result from both voluntary action and government regulation.


Solar Power in Singapore by 2030
Raffles Lighthouse on Pulau Satumu, the southernmost islet in Singapore waters

A renewable energy farm could be built in the waters around Raffles Lighthouse, with a feasibility study expected to begin in the fourth quarter of this year. The Maritime and Port Authority of Singapore (MPA) told CNA that it has earmarked 30ha around the island and is looking into installing solar panels above the sea surface and tidal turbines underwater.

Observers said it would be the first facility in Singapore to combine harnessing energy from the sun as well as tides on a large scale. The total energy generated in a year could power the equivalent of 1,000 four-room Housing Board flats, said an expert. It would likely be used to charge electric harbour craft, in line with upcoming requirements to decarbonise the maritime industry.

From 2030, new harbour craft in the country must be fully electric, be able to use cleaner biofuels or be compatible with net-zero fuels such as hydrogen. This comes amid a push for all harbour craft and pleasure craft to achieve net-zero emissions by 2050, as part of the national climate ambition.

29/08/2024

Chope: To reserve a seat, table or queue spot with personal items

People chope queue spots with items at Bishan East food rescue event

On Friday (23 Aug), the Facebook page for the Bishan community group, Bishan East Zone 1 Residents’ Network (RN), posted about an incident of people chope-ing queue spots with items at a food rescue event instead of physically queueing. The event took place at the Bishan East Zone 1 Green Hub, located at Block 112 Bishan Street 12. Food rescues are community events where unwanted food collected by volunteers is redistributed to residents. This serves to both reduce food wastage and give food to those who need it.

According to their Facebook page, the Bishan East Zone 1 RN food rescue events are bring-your-own-bag and first-come-first-served. No reservations were allowed. The 23 Aug food rescue event had been a success, with “overwhelming support” from residents, many of whom got up early to queue for the event. “We appreciate the early bird zeal in queuing up for restocks in good orderliness & neighbourliness,” the Facebook post said. However, in the same Facebook post, the Bishan East Zone 1 Green Hub Food Rescue Team also noted that people were chope-ing spaces in the queue like they were at a hawker centre.

To illustrate what had happened, they posted two photos. The first one showed a line of people queuing physically; this post was accompanied by a smiley face emoji sticker. On the other hand, second photo showed a queue of inanimate objects, mostly plastic bags, held down by stones from the nearby community garden. This one featured a shocked emoji sticker instead. The team acknowledged that the chope-ing was creative but prohibited. “All items found lying on the floor will be deemed as litter and cleared or confiscated,” the post warned. Coincidentally, the queue also started right next to a pillar with a “no littering” sign plastered on it.


'Human tissue paper': Chope parking lot by standing in it

If a vehicle was reversing towards you, would you dodge or stand your ground? This woman decided the cost outweighed the risks and stood firm in a parking lot, 'chope-ing' it as a car tried to reverse into the lot, as seen in a video uploaded to Roads.sg yesterday (July 10).

The video, which was filmed outside Hotel 81 at Jiak Chuan Road, Chinatown, shows a woman dressed in black standing in a parking lot, eyeing cars around. A black multi-purpose vehicle (MPV) can then be seen backing up towards the lot.

As it becomes apparent that the MPV was trying to take up the lot she was standing in, the woman goes towards the moving vehicle instead of avoiding it. She then boldly raps her knuckles against the rear of the vehicle, warning the driver.


Putting Packets of Tissue to “Chope” Seats
Chope is to reserve a place, such as a seat in a fast food restaurant, sometimes by placing a packet of tissue paper on it

I have witnessed overly-cultured and genteel visitors from strange lands descend onto our popular hawker centre (where they serve flavors that define the country’s culinary culture), at mad peak hour moments and wonder, “Ahem, so is someone going to show us to a table for 4?” Not going to happen ma’am.

The technique of securing seats at those feeding frenzy hours had long ago been reduced and translated to a fine art form called “chope.” The first thing chope master artists do is to hone in on an empty table and mark their turf — by putting the cheapest or most useless personal item they have on them, usually a half used tissue pack, a cheap ball point pen or even a worthless bargain stall umbrella on the seat. That, in mod-Singapore street food speak, means “lay off, she’s taken,” or in local vernacular called Singlish “Chope, this seat mine” (a local English slang, sans the polite grammar and attitude the British left us with).

These are the 10 immutable laws of using Singapore’s hawker centres:
  • Firstly, scour the hawker centre for empty tables or chairs
  • Chope also an extra seat for your bags
  • Say your order in slow but clear broken English (loose all the polite grammar) for best effect
  • If you are wearing white tops that need to stay clean, stay away from curries, thick soups and dark sauces
  • Choose who you want to share a table with
  • Ordering drinks from the beverage auntie or uncle
  • When seated, wipe the edge of table directly in front of you with wet tissues
  • If it’s not a self-service stall and they offer to bring the food to your table, sit close to them
  • Transfer the leftover crockery of your vacated table to another, so the cleaner will attend to your table faster
  • If you are clueless as to what to order, just follow the queues


Chope: To reserve a seat by placing a packet of tissue paper on it
The Origin of the Word “Chope”

The Singlish phrase ‘chope’ needs a dedicated post. Although everyone goes on about tissue paper packets in food courts and coffee shops, the word ‘chope’ has an interesting history.

What Does it Mean? The Singlish word ‘chope’ (Slang for reserving a seat) was derived from chop; to leave a mark. The word ‘chop’ was originally from the Malay word cap, which is from the Hindi word छाप ćhāp (stamp). ‘Chop’ and ‘chope’ are sometimes sounded the same because of the blending of the vowel sounds. Normally when a silent ‘e’ occurs at the end of a word, it converts a vowel to is ‘long’ equivalent:
  • chop = “chop”
  • chope = “chohp”
  • In Singapore, these two sounds are blended into one sound, and the diphthong is kept short for ‘oh’.


Chope parking lots with dustbins
Can they do that? Drivers use cones, bins and clothes rack to 'chope' parking spaces

Two Stompers alerted Stomp to incidents of drivers using physical items to 'chope' parking lots at two locations in Singapore. Firstly, a Stomper sent a photo showing an orange cone placed in front of an empty parking lot at Ubi Avenue 1.

He came across the sight at 8.30am this morning (Jan 18) and said that he has been seeing this for more than three months. In a telephone interview and WhatApp message, the Stomper said that the lot was reserved by a BMW driver who owned a shop nearby. The parking lot was demarcated by white markers, meaning that it was meant for public use. The driver however claimed that the lot is allocated for him and will park his vehicle there from 8am to 4.30pm, according to the Stomper.

Stomper Chan also witnessed a similar occurrence yesterday (Jan 17) at around 1pm along Cheow Keng Road.  In a video he sent, dustbins were used to 'chope' spaces in between several parked cars along the road. Towards the end of the video, there was even a clothes hanger that was used to reserve a parking space.


Couple in "Chope" table incident arrested
Chow Chuin Yee (2nd from left) and Tay Puay Leng were charged for causing a public nuisance

The couple who got into an ugly spat with an elderly man at a hawker centre in Toa Payoh was handed a S$2,700 fine on Friday (Aug 11).

Chow Chuin Yee, 46, was fined S$1,500 for using criminal force on 76-yr-old Ng Ai Hua, by using his upper body to forcefully barge into Mr Ng.

Chow’s partner, Tay Puay Leng, 39, was fined S$1,200 for using abusive words on Mr Ng with the intent to cause alarm.


Bickering over a Reserved MRT seat
Woman on Reserved Seat tells auntie: 'You pay, I pay ... you earn my respect!"

A video of a woman and an auntie engaged in an altercation over an MRT reserved seat has been circulating on Facebook.

The video, shared on Sure Boh Singapore’s Facebook page, shows a woman sitting on the reserved seat on board a MRT train. An auntie in turquoise can be seen standing in front of her. The woman then told the auntie:
  • “You pay, I pay.
  • “I don’t think you deserve it (the seat).”


Singapore’s ‘Kiasu’ culture 惊 输
Singaporeans commonly use personal articles such as tissue packets to reserve tables in the city’s crowded food courts before purchasing a meal. The practice is considered quintessential “kiasu.”

Long before Americans discovered FOMO — the fear of missing out —Singaporeans were fixated with its more excessive forebear, kiasu.

Taken from the Chinese dialect Hokkien, kiasu translates to a fear of losing out, but encompasses any sort of competitive, stingy or selfish behavior commonly witnessed in this highflying city-state:
  • If you stand in line for hours just because there’s a gift at the end, then you’re kiasu.
  • If you claim a spot at a table at a busy food court with a packet of tissues while you wander off in search of grub, you’re kiasu.
  • If you’re a parent who volunteers hours of your free time at a school just so your offspring has a better chance of enrolling there one day, then you’re most definitely kiasu.
It’s a survival instinct born out of Singapore’s dominant Chinese culture and deep-rooted insecurity as a blip on the map, one that’s only slightly bigger than the San Fernando Valley. Letting opportunity pass is tantamount to failure, the thinking goes. And if you do, you have no one to blame but yourself.

28/08/2024

'Human tissue paper': Chope parking lot by standing in it

Woman chopes parking lot by standing in it, boldly raps knuckles on reversing car

If a vehicle was reversing towards you, would you dodge or stand your ground? This woman decided the cost outweighed the risks and stood firm in a parking lot, 'chope-ing' it as a car tried to reverse into the lot, as seen in a video uploaded to Roads.sg yesterday (July 10).

The video, which was filmed outside Hotel 81 at Jiak Chuan Road, Chinatown, shows a woman dressed in black standing in a parking lot, eyeing cars around. A black multi-purpose vehicle (MPV) can then be seen backing up towards the lot.

As it becomes apparent that the MPV was trying to take up the lot she was standing in, the woman goes towards the moving vehicle instead of avoiding it. She then boldly raps her knuckles against the rear of the vehicle, warning the driver.


'Human but pretends to be tissue paper': Man flamed for physically chope-ing Ang Mo Kio parking lot

Trying to find an empty lot in a crowded car park can be extremely frustrating. 

And it gets doubly annoying when you locate one, only to find a man standing on it to 'chope' the lot. 

This is what one man did at the car park near Cheng San Market & Cooked Food Centre.


Woman stands in parking lot to chope spot for driver

Reserving, or 'choping' seats or spots by any means necessary seems to be a sad part of Singapore culture. 

You would think with the negative comments on people who 'chope' seats with packets of tissue, handphones, handbags, shopping bags, their children (ok, that might be an exaggeration), they would stop doing this.

 Unfortunately, it looks like we have gone a step above merely blocking of seats or spots, and 'evolved' to reserving an entire parking lot by standing there.


Driver in disbelief after man stands in Sixth Avenue parking lot to chope space

It's frustrating enough not to be able to find a parking lot.

Imagine how this one driver felt when he did find one, only to realise that it had been 'choped'.

The irked driver uploaded his dash cam footage to TikTok with the username Joepele3 on Wednesday (March 22), tagging the location as Sixth Avenue. "Using body to chope parking," he wrote.


'Top level of cutting queue': Man blocks car with body, forces driver to give way at Tuas Checkpoint

Which would you value more: your life, or getting ahead in a traffic jam?

For this man, it seems the latter was of greater importance.

A man used his body to block a vehicle, forcing the driver to give way to his accompanying driver's car at Tuas Checkpoint. A video of the incident was uploaded to Facebook platform SG Road Vigilante on Monday (Oct 9).


Woman plants herself stubbornly in MBS parking lot to 'chope' it

Looking for an empty parking lot at a popular shopping mall can be a particularly excruciating experience.

But one couple who spotted an empty lot at the Marina Bay Sands carpark thought of a clever parking hack to 'chope' – local slang for reserving a table or seat at an eatery – it by sending a woman to quickly stand at that lot while her partner circled back for it.

Unfortunately for them, that plan backfired as a fellow road user decided that he was having none of her antics and proceeded to reverse into that very lot anyway, ignoring the woman who planted herself there.


2 women at busy Geylang carpark stand in parking lot to reserve space, refuse to budge

While reserving a table with a packet of tissue may be part of the culture in Singapore, hogging a parking spot by planting yourself firmly on it is not. 

In a video uploaded to SgfollowsAll's Instagram today (April 6), two women were seen standing in a parking lot near Block 114 Geylang Lor 3, preventing other drivers from parking.

As a long line of cars starts to form before the parking lot, a grey sedan turns into the area and one of the women makes eye contact with the driver, pointing at the parking lot beneath her.


Guy stands in Pepys Road lot to 'chope' it for friend even though another driver is waiting

Is reserving a lot by standing in it acceptable if there are other drivers waiting?

Stomper Thean was frustrated when a man stepped into a lot that was recently vacated at Pepys Road on Wednesday morning (July 17). The Stomper said he had driven to Pepys Road to eat his breakfast at a coffee shop before heading to work at about 8.20am.

In the video, Thean is seen reversing his car to make way for an exiting vehicle. However, a man smoking a cigarette soon steps into the lot and blocks it. He is seen gesturing at his friend who is behind Thean.


Woman chopes parking lot by standing in it, refuses to budge even when honked at

Stomper Anonymous was about to park her car in a parking lot along Tyrwhitt Road when someone got in her way -- literally.

A woman stood in the parking lot to reserve the space for another car and refused to move even when honked at by the Stomper.

Anonymous, who shared a video of the incident, said it occurred on Wednesday afternoon (May 15), at around 3.30pm. In the video, the woman can be seen standing in the parking lot and waving a white car over.


'Reserved, reserved!' Woman stands in parking lot outside Mustafa Centre and refuses to move

This woman had no reservations about reserving a parking lot with her body, even when a car tried to back into her.

In a video uploaded to Facebook page SG Road Vigilante on Monday (July 17), a woman can be seen standing in a parking lot outside Mustafa Centre to chope it and telling other drivers it was reserved.

"Reserved, reserved!" she could be heard shouting indignantly in response to questions by a driver who tried to reverse into the lot.


Family 'chopes' Changi Village parking lot, physically blocks other car as 'we have waited very long'

A family reserved a public parking lot at Changi Village and prevented others from accessing it — by standing in it and using themselves as human barricades.

Stomper Koh said the incident occurred on Saturday (Jan 23), at around 7.19pm. She submitted several photos of the incident, including a picture that shows two women standing in an empty parking lot.

Loh recounted: "I was at Changi Village and was trying to park in a public parallel parking lot when this family remained standing in the lot, saying that the lot was reserved. "When we tried to reverse into the lot, one of the women stood right at the boot of our car in order to physically 'block' us from entering the lot.


Man rushes to chope parking lot at SUTD carpark -- using himself

Stomper M spent five minutes going around a carpark at Singapore University of Technology and Design (SUTD) before she finally saw an empty parking lot -- only for it to become 'occupied' by a man.

The man had also spotted the same lot and ran towards it, then stood there and used himself to 'chope' the space.

The incident, which M said occurred around two weeks ago when she was with a friend, was captured on her dashboard camera. M told Stomp: "When I said I was parking, he said he needed to park as well.


Chope parking lots with dustbins
Can they do that? Drivers use cones, bins and clothes rack to 'chope' parking spaces

Two Stompers alerted Stomp to incidents of drivers using physical items to 'chope' parking lots at two locations in Singapore. Firstly, a Stomper sent a photo showing an orange cone placed in front of an empty parking lot at Ubi Avenue 1.

He came across the sight at 8.30am this morning (Jan 18) and said that he has been seeing this for more than three months. In a telephone interview and WhatApp message, the Stomper said that the lot was reserved by a BMW driver who owned a shop nearby. The parking lot was demarcated by white markers, meaning that it was meant for public use. The driver however claimed that the lot is allocated for him and will park his vehicle there from 8am to 4.30pm, according to the Stomper.

Stomper Chan also witnessed a similar occurrence yesterday (Jan 17) at around 1pm along Cheow Keng Road.  In a video he sent, dustbins were used to 'chope' spaces in between several parked cars along the road. Towards the end of the video, there was even a clothes hanger that was used to reserve a parking space.


Chope: To reserve a seat, table or queue spot with personal items

On Friday (23 Aug), the Facebook page for the Bishan community group, Bishan East Zone 1 Residents’ Network (RN), posted about an incident of people chope-ing queue spots with items at a food rescue event instead of physically queueing. The event took place at the Bishan East Zone 1 Green Hub, located at Block 112 Bishan Street 12. Food rescues are community events where unwanted food collected by volunteers is redistributed to residents. This serves to both reduce food wastage and give food to those who need it.

According to their Facebook page, the Bishan East Zone 1 RN food rescue events are bring-your-own-bag and first-come-first-served. No reservations were allowed. The 23 Aug food rescue event had been a success, with “overwhelming support” from residents, many of whom got up early to queue for the event. “We appreciate the early bird zeal in queuing up for restocks in good orderliness & neighbourliness,” the Facebook post said. However, in the same Facebook post, the Bishan East Zone 1 Green Hub Food Rescue Team also noted that people were chope-ing spaces in the queue like they were at a hawker centre.

To illustrate what had happened, they posted two photos. The first one showed a line of people queuing physically; this post was accompanied by a smiley face emoji sticker. On the other hand, second photo showed a queue of inanimate objects, mostly plastic bags, held down by stones from the nearby community garden. This one featured a shocked emoji sticker instead. The team acknowledged that the chope-ing was creative but prohibited. “All items found lying on the floor will be deemed as litter and cleared or confiscated,” the post warned. Coincidentally, the queue also started right next to a pillar with a “no littering” sign plastered on it.


Putting Packets of Tissue to “Chope” Seats
Chope is to reserve a place, such as a seat in a fast food restaurant, sometimes by placing a packet of tissue paper on it

I have witnessed overly-cultured and genteel visitors from strange lands descend onto our popular hawker centre (where they serve flavors that define the country’s culinary culture), at mad peak hour moments and wonder, “Ahem, so is someone going to show us to a table for 4?” Not going to happen ma’am.

The technique of securing seats at those feeding frenzy hours had long ago been reduced and translated to a fine art form called “chope.” The first thing chope master artists do is to hone in on an empty table and mark their turf — by putting the cheapest or most useless personal item they have on them, usually a half used tissue pack, a cheap ball point pen or even a worthless bargain stall umbrella on the seat. That, in mod-Singapore street food speak, means “lay off, she’s taken,” or in local vernacular called Singlish “Chope, this seat mine” (a local English slang, sans the polite grammar and attitude the British left us with).

These are the 10 immutable laws of using Singapore’s hawker centres:
  • Firstly, scour the hawker centre for empty tables or chairs
  • Chope also an extra seat for your bags
  • Say your order in slow but clear broken English (loose all the polite grammar) for best effect
  • If you are wearing white tops that need to stay clean, stay away from curries, thick soups and dark sauces
  • Choose who you want to share a table with
  • Ordering drinks from the beverage auntie or uncle
  • When seated, wipe the edge of table directly in front of you with wet tissues
  • If it’s not a self-service stall and they offer to bring the food to your table, sit close to them
  • Transfer the leftover crockery of your vacated table to another, so the cleaner will attend to your table faster
  • If you are clueless as to what to order, just follow the queues


Chope: To reserve a seat by placing a packet of tissue paper on it
The Origin of the Word “Chope”

The Singlish phrase ‘chope’ needs a dedicated post. Although everyone goes on about tissue paper packets in food courts and coffee shops, the word ‘chope’ has an interesting history.

What Does it Mean? The Singlish word ‘chope’ (Slang for reserving a seat) was derived from chop; to leave a mark. The word ‘chop’ was originally from the Malay word cap, which is from the Hindi word छाप ćhāp (stamp). ‘Chop’ and ‘chope’ are sometimes sounded the same because of the blending of the vowel sounds. Normally when a silent ‘e’ occurs at the end of a word, it converts a vowel to is ‘long’ equivalent:
  • chop = “chop”
  • chope = “chohp”
  • In Singapore, these two sounds are blended into one sound, and the diphthong is kept short for ‘oh’.


Couple in "Chope" table incident arrested
Chow Chuin Yee (2nd from left) and Tay Puay Leng were charged for causing a public nuisance

The couple who got into an ugly spat with an elderly man at a hawker centre in Toa Payoh was handed a S$2,700 fine on Friday (Aug 11).

Chow Chuin Yee, 46, was fined S$1,500 for using criminal force on 76-yr-old Ng Ai Hua, by using his upper body to forcefully barge into Mr Ng.

Chow’s partner, Tay Puay Leng, 39, was fined S$1,200 for using abusive words on Mr Ng with the intent to cause alarm.


Bickering over a Reserved MRT seat
Woman on Reserved Seat tells auntie: 'You pay, I pay ... you earn my respect!"

A video of a woman and an auntie engaged in an altercation over an MRT reserved seat has been circulating on Facebook.

The video, shared on Sure Boh Singapore’s Facebook page, shows a woman sitting on the reserved seat on board a MRT train. An auntie in turquoise can be seen standing in front of her. The woman then told the auntie:
  • “You pay, I pay.
  • “I don’t think you deserve it (the seat).”


Singapore’s ‘Kiasu’ culture 惊 输
Singaporeans commonly use personal articles such as tissue packets to reserve tables in the city’s crowded food courts before purchasing a meal. The practice is considered quintessential “kiasu.”

Long before Americans discovered FOMO — the fear of missing out —Singaporeans were fixated with its more excessive forebear, kiasu.

Taken from the Chinese dialect Hokkien, kiasu translates to a fear of losing out, but encompasses any sort of competitive, stingy or selfish behavior commonly witnessed in this highflying city-state:
  • If you stand in line for hours just because there’s a gift at the end, then you’re kiasu.
  • If you claim a spot at a table at a busy food court with a packet of tissues while you wander off in search of grub, you’re kiasu.
  • If you’re a parent who volunteers hours of your free time at a school just so your offspring has a better chance of enrolling there one day, then you’re most definitely kiasu.
It’s a survival instinct born out of Singapore’s dominant Chinese culture and deep-rooted insecurity as a blip on the map, one that’s only slightly bigger than the San Fernando Valley. Letting opportunity pass is tantamount to failure, the thinking goes. And if you do, you have no one to blame but yourself.

27/08/2024

Pig's organ soup since 1955 猪杂汤

The Painstaking Labour Behind Pig’s Organ Soup

Though this sounds like the start of a cliched horror story involving witchcraft, the organs in question are pig offal—ingredients for a young hawker’s pig organ soup (猪杂汤) and glutinous rice intestine (糯米肠). And Thomas is the 3rd generation hawker of Koh Brother Pig’s Organ Soup (许兄弟猪什汤), a family-run hawker business that started in 1955 as a push cart.

But why are stalls like Koh Brother so scarce? Why are they the only ones left selling glutinous rice wrapped in intestine? Offal is often thought of as “unwanted” or “discarded”, given that intestines are associated with bowel movements. And much like other organs like liver, they boast a texture that doesn’t feel quite the same as meat, making it a bit of an acquired taste. Likewise, when I spoke to a kway chap stall owner in Ang Mo Kio and another selling chicken feet (both declined to be named) about the perception of these rarer and more ‘divisive’ ingredients, both felt that the items they sell are dishes youngsters “don’t know how to eat”. The chicken feet seller suggested that “pork chops with pepper” would sell better, probably referring to the frequent crowds a Western stall in the same hawker centre receives.

So it was perhaps a little surprising to find Koh Brother with its fair share of loyal customers on a random weekday afternoon. While not the hour-long queues you find at Michelin-starred hawkers, you wouldn’t say that business isn’t good either. Using this crowd as a reference, you might actually say that Chinese Singaporeans love offal. And so I couldn’t help wondering: why do people really like these divisive ingredients? Is there some kind of a secret to unlocking one’s love for offal? Perhaps the best way to understand is to try the food for yourself.


Koh Brother Pig’s Organ Soup: First Organ Soup Stall With Michelin Bib Gourmand In Singapore

Like kway chap, pig’s organ soup is a dish you either love or can’t bear. If you’re in the former camp, we highly recommend you check out Koh Brother Pig’s Organ Soup, the only stall of its kind to have a place on the Michelin Bib Gourmand list.

As its name suggests, the heritage stall is run by the Koh family. Its roots stem back to 1955, when the stall was a pushcart outfit in Tiong Bahru, before occupying its current premises in Tiong Bahru Market and Food Centre.

They’re now in their third generation, and they’re famed for serving up Teochew-style pig’s organ soup. The stall sports consistently long queues during peak hours, and they tend to sell out before closing.

The broth here is clear but peppery and power-packed with flavour. Made fresh daily, the stock is prepared from slow-cooking pig’s bones and offal alongside preserved vegetables. If you’re someone who gets put off by the “stink” of offal dishes, you won’t find this here, as the stall goes the extra mile to ensure that their cuts are clean and scrubbed thoroughly before cooking.


Third Generation Hawker of Koh Brother Pig’s Organ Soup Opens A New Outlet In Maxwell

When you think of local food, pig’s organ soup or zhu zha tang is probably not the first food that comes to mind. However, to many millennials in Singapore, pig’s organ soup is actually considered to be one of their many comfort foods. Unfortunately, this tradition did not continue to the next generation. Most of us young people would shy away from having pig’s organ soup perhaps because the thought of eating pig innards sounds a little disgusting. This is exactly why Thomas Koh has decided to open his stall at Maxwell Food Centre, The Pig Organ Soup.

With Teochew origins, the Pig’s Organ Soup ($5.50) served here consists of a bowl of clear flavourful broth filled with pig innards such as the intestines, liver, heart, meatballs, pieces of lean meat as well as the most important ingredient, preserved mustard vegetables. It is usually eaten together with a bowl of rice and you could also take it with some side dishes. If you didn’t know, Thomas is in fact a third generation hawker whose grandfather used to run Koh Brother Pig’s Organ Soup in Tiong Bahru Market and Food Centre. Why the change in name and branding then? Thomas and his friends started this business with the aim of modernising the dish so that more young people can appreciate this Singaporean comfort food. While trying out more modern techniques in the preparation of the pig’s organ soup, Thomas also wants to ensure that the taste and flavour of the soup still stays true to its original heritage taste like the one at the Tiong Bahru branch.

With this new outlet, they have designed the stall to look more modern, with a simple yet trendy signboard, and a clean overall look. They also have a sign which lists out the ingredients in the dish with a rainbow coloured panel, enticing the younger crowd at Maxwell Food Centre. The Teochew style clear soup is made daily by boiling it with pig bones and salted pickled mustard vegetables. What is special is that Thomas and his friends take pride in making their soup clearer than the rest, with a slightly sweet base. One thing especially important when preparing pig’s organ soup is to clean the innards well, because you will certainly taste it if it wasn’t cleaned well. Of course with that being said, the intestines here are chewy, fresh, and void of any odour. They also cut the intestines open to ensure that it is clean, and it is also easier for eating,

Soon Lee Pig's Organ Soup

Since young, Mr Lee Kian Huat was determined to never walk the path of a hawker, but upon finding his grandfather's secret recipe of pig's organ soup, he decided to step out of his comfort zone and try something different. Since 1999, he has been serving pig's organ soup at Zion Riverside Food Centre while constantly revising the recipe to appeal to the younger generation.

This Popular Spot At Jalan Besar Serves Incredible Pig Organ Soup

Authentic Mun Chee Kee King of Pig’s Organ Soup at Jalan Besar is a popular go-to spot for many. Not only do they serve up comforting and tasty Pig Organ Soup, but they also serve other incredible dishes as well like their Vinegar Pig Trotters and Lu Rou Fan. If you’ve yet to check them out, this is a spot that’s not to be missed!

For those that didn’t know, Authentic Mun Chee Kee actually has two family outlets, with the other named Cheng Mun Chee Kee Pig Organ Soup located at Foch Road. Created by Uncle Mun Chee, the original recipe from 1973 continues to be used to this day, drawing customers from all over Singapore.

The stall offers a wide array of dishes ranging from Claypot Sesame Oil Chicken and Braised Pig Intestines to their popular Pig Organ Soup as well as their braised and vinegar pig trotters. With a ton of other side dishes to enjoy, it’s safe to say customers will definitely be spoiled for choice!

Ri Tao Fu Teochew Pig’s Organ Soup – Robust, Flavourful Bowls of Pig’s Organ Soup in Jalan Kukoh Food Centre!

Oftentimes, some of the best hawker dishes can be found in coffee shops that are slightly more out of the way but the journey is always 100% worth it. Ri Tao Fu Teochew Pig’s Organ Soup is one of those, and the literal hike up the small hill leading up to Jalan Kukoh Food Centre will bring you to one of the best pig’s organ soups in Singapore.

Tan Jo Huak has been dishing out piping hot bowls of pig’s organ soup since he was 20 and is still going strong at the age of 63. He officially took over the stall from his father about 40 years ago. He made the choice to focus on pig’s organ soup because he believes that too many dishes will cause his attention to be divided and affect the quality of the food.

“All we do is to do things honestly and with our passion,” he emphasised, as he continued sharing that he strives to keep his recipe authentic so everyone will be getting a taste of the original flavours of the pig’s organ soup even through the years.


10 places to get the best pig’s organ soup in Singapore
Including a stall that’s been awarded the Michelin Bib Gourmand for multiple years

When it comes to Teochew food, dishes such as braised duck, soon kueh and orh nee (yam’s paste) first come to mind. But another equally heart dish from the Chinese dialect group is the pig’s organ soup. Though the dish sounds deceptively simple, it actually is difficult to execute well. For starters, the pig’s offals such as the liver, kidney and intestines need to be washed thoroughly to remove any off-putting gamey stench. The broth then needs to balance the umami of the protein with other herbs and pepper added to make the comforting soup. Ahead are 10 hawker stalls that have mastered the dish and are ready to serve you a bowl of comforting pig’s organ soup:
  • Koh Brother Pig's Organ Soup - Fans of pig’s organ soup would find Koh Brother a familiar name. After all, the family-run business has been around since its inception in 1955 by Koh Kee Teo before being managed by third-generation owners now.
  • Authentic Mun Chee Kee King of Pig’s Organ Soup - There are two hawker stalls with similar names selling pig’s organ soup — Authentic Mun Chee Kee and the next on the list, Cheng Mun Chee Kee. Both of them originated from the same family before branching out.
  • Cheng Mun Chee Kee Pig Organ Soup - Cheng Mun Chee Kee is just a few minutes walk from the previous entrant that shares a similar name. This means that you can easily try both on the same day and decide on your favourite.
  • Soon Huat Pig's Organ Soup - Soon Huat is another reason to head to the popular Serangoon Garden Market & Food Centre. There’s usually a long line of people queueing to score a bowl of its tangy pig’s organ soup that is accented with preserved vegetables, tomato slices and fried garlic oil.
  • Ah Keat Pig’s Organ Soup - Having been in the same coffee shop for over 30 years, Ah Keat continues to remain popular for its two namesake dishes — pig’s organ soup and kway cha
  • Ri Tao Fu Teochew Pig Organ Soup - Good food is often elusive and needs some effort to get to. It is the same at Ri Tao Fu as it is located up a small hill at the Jalan Kukoh Food Centre. The stall is now headed by second-generation owner Tan Jo Huak who took over the reins from his father over 40 years ago.
  • Aik Kee Haslet Soup - If you love your pig’s organ soup to be peppery and punchy in flavour almost akin to the peppery-style bak kut teh, head to Aik Kee.
  • Jia Jia Xing Pig's Organ Soup - After an invigorating walk along the adjacent Lower Peirce Reservoir Park, head to Jia Jia Xing to rest your feet and refuel.
  • Say Seng Cooked Food - Say Seng is located near Bugis MRT and adjacent to the Kwan Im Thong Hood Cho Temple.

11 Pig’s Organ Soup Stalls In Singapore For Comforting Broth, Including A Stall Open Since 1950s

Pig’s organ soup, also known as 猪杂汤, is a Teochew dish that has taken on a life of its own in Malaysia and Singapore. Typically, a bowl comprises a light, clear broth that’s packed with a variety of pig offal: liver, intestines, stomach, heart, and pig’s blood are commonplace. The soup is enriched with preserved or fresh vegetables, as well as fried or fresh onions for flavour. Rice and a zingy chilli sauce finish the meal.

While the ingredients sound straightforward, the preparation of pig’s organ soup can be a tricky one. Offal can be “smelly” and offputting when not cleaned properly. So, if you’re looking for the best pig’s organ soup stalls in Singapore that do it right, look no further than this guide.



Pig's organ soup

Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) or chheng-thng (清湯), is a Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice.

The broth is boiled from a mix of offal including liver, heart, intestines, stomach, tongue, pig blood curd, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper.

Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy sauce with chopped hot chili.