[Post 395] The man who eats IKEA food for a living gives us insights on their famous meatballs and more

Summary

Ever wondered how IKEA makes its famous meatballs and popular chicken wings? How do they come up with new menu items? IKEA Singapore’s food manager Aeson Ong invited us into the kitchen to find out – and even got us to try some of their brand new dishes.

[Post 394] What to do if you get retrenched | CNA Explains

Summary

What should go into your severance package? Are non-compete clauses enforceable? We asked HR experts on what you should know if you get retrenched

[Post 393] The private driving instructor who's retiring after 48 years on the job

Summary

Sunny Kang has been working as a private driving instructor for 48 years. He retires on Apr 27 when he turns 75, the age limit for private driving instructors. And their numbers will only dwindle - Singapore has only about 305 such instructors left, since it stopped issuing teaching licences in 1987. 

[Post 392] Employment rate for private university graduates falls but median salaries rise

Summary

The employment rate for graduates from private education institutions fell, even as they earned more money. This, according to a SkillsFuture Singapore survey of 2,400 students who graduated between May 2022 and April last year. Monthly median salaries rose to $3,400 -- up $200, or slightly more than 6% from the previous survey. But fewer are finding full-time jobs. Over 58% found permanent employment within six months after graduation -- a drop of more than two percentage points from the previous cohort. The percentage of those unemployed crept up to over 16%.

[Post 391] How To Manage Your Money On Payday: The 50-30-20 Rule | Money Mind | Personal Finance

Summary

Can three simple numbers help you manage your money better on payday?

[Post 390] $13 For Restaurant-Style Fine Dining In An Yishun Hawker Center? I Am A Hawker | On The Red Dot

Summary

33-year-old Asyraffie Bin Mohamed Shukor is an accidental chef who fell in love with the art of fine-dining cooking while working in the modern European restaurant Iggy’s. When his dream to start his own restaurant fell through, Asyraffie, decided to continue his fine-dining journey in a hawker centre, blending haute cuisine techniques with the vibrant flavours of local street food.

From serving six customers a night in a private fine dining restaurant to serving 200 plates in four hours in a hawker centre,  Asyraffie has not compromised in his cooking techniques that brought him fame and acclaim. He serves a dish called Nasi Kerabu, which is unfamiliar to most Singaporeans. Yet it has attracted customers from across the island. So, why are people willing to pay more than $10 a dish and queue for up to 45 minutes for an unknown dish in a hawker stall? 

[Post 388] Gen Z Spending More On Travelling: Tips On Planning Your Next Holiday | Money Mind | Travel

Summary

Travel experiences are increasingly the currency of choice among travelers today. So how do you get the best bang for your buck when planning such holidays?  

Tips On What To Spend On, To Make The Most Of A New Holiday Experience