DOCSLIB.ORG

Factsheet on ACE Mentoring Programme and ACE Startups the Action Community for Entrepreneurship

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Factsheet on ACE Mentoring Programme and ACE Startups the Action Community for Entrepreneurship Factsheet on ACE Mentoring Programme and ACE Startups The Action Community for Entrepreneurship (ACE) Mentoring Programme The ACE Mentoring Programme was set up as part of ACE’s goal to provide startups with access to funding, networks and mentors to help them grow into sustainable businesses. The Programme aims to match all startups supported under ACE with a personal mentor, who will guide them on a one-to-one basis during the early stages of starting up, for up to one year. The mentors, who are experienced entrepreneurs, angel investors and professionals familiar with the startup sector, volunteer their time in the programme on a pro bono basis. 27 mentors have signed up to date. ACE Mentoring Sub-Committee The Mentoring Programme is led by the ACE Mentoring Sub-Committee. The members are: • Dr Steven Fang, Founder & Group CEO, Cordlife (Chairperson) • Donny Soh, Chief Data Officer, Tactica Labs • Jackie Lee, Managing Partner, Kyosei Ventures • John Khong, Founder & Chairman, Niche Medical • Ken Koh, Director, Talentpreneur Hub • Manoj Sharma, Founder, DifferWorld • Pamela Phua, Founder, DifferWorld • Lee Soo Chye, Partner, Aequitas • Chow U-Jin, Group Media Affairs Director, Cordlife Mentoring Process 1) Upon grant offer, startups will be required to identify their own mentoring needs, which could be functional (e.g. marketing, financing, sales) or industry-specific (e.g. technical skills, industry knowledge, market access). 2) A networking session will be held for startups and the mentors to facilitate matching between them. Startups are to proactively contact the mentor(s) of their choice and confirm the mentor’s interest within a month. Both parties will inform the ACE secretariat once the mentor is agreeable. The secretariat will assist startups who are unable to find a mentor. 3) The secretariat will seek periodic feedback from the startups and mentors on their progress and provide support where required. Selected ACE mentor profiles Mr Adrin Loi, Executive Chairman, Ya Kun International Adrin took over the business of Ya Kun Kaya Toast in 1998. In 2000, he set up Ya Kun (S) Pte Ltd. As the Managing Director, he oversaw the entire food manufacturing facility, and was integral to the company’s expansion through franchising. He established Ya Kun International Pte Ltd in 2001 and grew it from just one outlet at Far East Square to 39 outlets island-wide. Today, Ya Kun is in countries such as Indonesia, Korea, Taiwan, Japan and Philippines. Now, as Executive Chairman of Ya Kun International, Adrin is still involved in every aspect of the business. Adrin received the inaugural Spirit of Enterprise (SOE) Entrepreneurship Award in 2010. He is currently a member on the SOE Board of Governors 2012. Adrin is also a member of the Singapore Prestige Brand Awards (SPBA) 2012’s Awards Organising Committee. 1 Factsheet on ACE Mentoring Programme and ACE Startups Boyd Au, Executive Chairman, 7 Notes Capital Pte Ltd In 1984, Boyd and started Enzer with a partner and just S$10,000. As the Executive Chairman and Chief Executive Officer, Boyd grew Enzer into a world renowned brand, with Enzer products sold in 33 countries. It won the Superbrands award for three consecutive years. The company was listed on the Singapore Stock Exchange in 2001. Sales turnover reached S$80 million in 2006. In mid- 2007, Boyd decided to retire and sold his shares in the company. Being a passionate entrepreneur at heart, Boyd started 7 Notes Capital Pte Ltd to provide private equity investment as well as training, coaching and mentoring on entrepreneurship to business owners and aspiring entrepreneurs. Boyd has trained and mentored over 300 business owners in a variety of industries— from fashion & design to construction, media, telecommunication, and education. With over 25 years of successful business experience, Boyd hopes to leave a legacy through mentoring the next generation of entrepreneurs. Mr Charlie Sim, Co-founder, Renovell Pte Ltd & Allied Intuit Pte Ltd Charlie has co-founded a number of companies - Renovell Pte Ltd (a business growth services firm), Allied Intuit Pte Ltd (an intellectual property management consulting firm) and Axis Intellectual Capital Ltd (a regional IP brokerage firm). He has helped many organisations at various stages of growth, from establishing the business to innovation, expansion, and risk management strategies. His clients include government agencies, private institutions and individuals across the Asia-Pacific, Europe, and the Americas. Charlie plays the role of mentor and confidant to local and overseas startups, lending his professional and business experience and networks to help them grow and succeed. Charlie is a qualified patent attorney and certified practising management consultant. Charlie is also known as an inventor with a strong technology background, having developed voice recognition technologies, proton-exchange membranes, and co-developing “the world’s first robot brain surgeon” (Herald Tribune). Ms Elaine Teh, Executive Director, Octopus Group Pte Ltd Elaine is a serial entrepreneur, having started 15 businesses. She has dabbled in entrepreneurship since young, with sales and marketing being her love and forte. After graduation, she worked at the largest rosewood store in Sydney, Australia, as a retail manager before starting a business offering special interest tours to Chinese government bodies. Subsequently, Elaine worked in Hong Kong before returning to Australia to launch two mobile phone stores before distributing the mobile phones globally. Within 10 months, sales had reached A$10 million. In 2000, Elaine relocated to Singapore and diversified her portfolio into IT and building management systems. She started Octopus Group with her business partner, Andy Lim, and ran several entertainment outlets here with the innovative Octopus business model. She also founded Okeanos Distribution Pte Ltd, which distributes Carlsberg in Singapore. She is also the Public Relations Director of the International Business Women’s Association. 2 Factsheet on ACE Mentoring Programme and ACE Startups Ms Genevieve Heng, Managing Director, Chepstow Capital Advisors Genevieve is the Managing Director of Chepstow Capital Advisors Pte Ltd. She has more than two decades of financial experience in Asian markets, of which 12 were spent as the Managing Director of CLSA Capital Partners’ mid-market Asian private equity business, managing investments and divestments of portfolio companies in Southeast Asia and India. As an equity fund manager, Genevieve has invested in eight companies across Asia and managed several other investments in food, alternative power, ICT, wellness and capital goods. She has an MBA from the London Business School and a B.Sc. (Hons) in Computer and Information Sciences from the National University of Singapore. She is also a CFA charter holder, a Chartered Alternative Investment Analyst (CAIA) designee and a CAIA Singapore Chapter Executive. Ms Huang Shao-Ning (Leigh), Co-Founder & Deputy CEO, JobsCentral Group Shao-Ning is the co-founder and Deputy CEO of JobsCentral Group. Her current work scope includes strategic planning, product development, HR and finance. She helped to grow JobsCentral from a two-man team in 2000 to more than 100 staff currently, in Singapore and Malaysia. JobsCentral was acquired by CareerBuilder LLB (USA) in April 2011. Shao- Ning manages Campus eFair, JobsCentral’s Career and Learning Fair and other key events. Under her leadership, the Career & Learning Fair doubled in size, and the Campus eFairs emerged as the top destination site for polytechnic and university graduate job seekers. She is also responsible for the overall financial performance of the company and ensures that staff capabilities grow in tandem with business needs. Shao-Ning is currently mentor to two internet startups and investor in an animation studio. Mr Lim Song Joo (aka SJ Lim), Founder & CEO, BWG Consulting Pte Ltd SJ is principal consultant at BWG Consulting Pte Ltd, which he founded in 2011. Prior to founding BWG, SJ Lim founded a company which was invested by SPRING SEEDS Capital. He made a profitable exit after one and a half years. In his 18 years in the high-tech sector, SJ was with General Electric (GE Capital), Hitachi Chemical, DoVatron and Epan. He has accumulated experiences in strategic management planning, procurement, e- commerce, and green field client acquisitions. His business experience spans countries like China, Korea, Taiwan and the US, in a variety of industries such as high- tech, ICT, creative media, and eldercare. His extensive networks in the supply chain industry translate to valuable opportunities for startups under his wing which are looking to expand into the region. He has mentored four start-ups, of which he has personally invested in two. 3 Factsheet on ACE Mentoring Programme and ACE Startups Action Community for Entrepreneurship (ACE) Startups Objective ACE Startups aims to help entrepreneurial individuals take the first step to start and build their first venture into sustainable businesses and to develop entrepreneurship so as to create more and better jobs for Singaporeans. Support ACE will provide grant support of up to $50,000. Level Eligibility The programme is open to Singaporeans / Permanent Residents who are first-time Criteria entrepreneurs. In addition, the applicant should meet the following requirements at the time of application: a) The applicant(s) must not have: - registered or incorporated any business entity - received any funding for the proposed
Load more

Recommended publications
  • The Educator's Guide
    Resources A Guide for Secondary School Educators The Educator’s Guide Created in conjunction with the exhibition, SINGAPO人: Discovering Chinese Singaporean Culture Discovering Chinese Singaporean Culture This exhibition examines how the Chinese community in Singapore developed its own distinctive culture. Here, visitors discover and rediscover what it means to be a Chinese Singaporean. The aim is to develop a stronger sense of the Chinese Singaporean identity amongst youths. This will help foster a greater sense of belonging while giving them an understanding of how we are similar to or different from other Chinese communities. This exhibition presents Chinese Singaporean culture through daily life in Singapore – through the things we see, hear, do and eat every day. Therefore, the experience is highly interactive where visitors can touch various stations, play games, listen to stories and have a dialogue with the gallery. Through this exhibition, we will explore ideas of: Chinese heritage Cultural interactions Public policies The exhibition content extends classroom learning and teaching, by complementing History, Social Studies and Character & Citizenship Education subjects taught in secondary schools. It is also self-guided, where students can learn and explore independently. One of the main interactive features of the exhibition is the use of wristband tags. Students can tap their wristband tags to answer questions scattered throughout the space, trigger videos and play games. At the end of the visit, students can print out their own personalised report card which summarises their exhibition journey along with prompts for further cultural exploration beyond the exhibition. This report card serves as a starting point for them to reflect about their identity in relation to everyday life.
    [Show full text]
  • Singapore A. How to Commercialise
    PART I General Overview of Items (A) – (F) COUNTRY: SINGAPORE A. HOW TO COMMERCIALISE INVENTIONS 1. Technology Transfer and Research Collaboration in R&D and Academic Institutions In Singapore, technology transfer and collaboration with industry play a central role in the two main universities as well as the five polytechnics. Besides these institutes of higher learning, the Agency for Science, Technology and Research (A*STAR) looks after twelve research institutes. The National University of Singapore (NUS) has an enrolment of 32,000, including 9000 postgraduate students. It has eight schools/faculties, an academic staff of 2080 and another 1130 research staff. In 2003, the NUS produced some 6150 graduates and 2660 postgraduates in the fields of engineering, science, medicine, business administration, architecture and building and estate management, law, arts and social sciences, and dentistry. The Nanyang Technological University (NTU) has a full-time student population exceeding 22,800, including 7100 postgraduates. It has 1400 academic and 580 research staff members. In 2003, some 5400 graduated in the fields of engineering, applied science, accountancy, mass communications, and education. Of these, about 1260 obtained higher degrees. The two universities are major producers of research output and they have been involved in a succession of initiatives aimed at capitalising opportunities latent in their research laboratories. This is to disseminate new and useful knowledge resulting from research and ensure that technology transfer obligations of the university towards a research sponsor are met. The NUS and the NTU have taken steps to enhance infrastructure and mechanisms to facilitate university-industry interaction with technology transfer being central to the research process.
    [Show full text]
  • Iconic Singaporean Breakfast Remixed with Pocky X Ya Kun Kaya Toast & Limited Edition
    Glico Asia Pacific Pte. Ltd. Website: https://www.glico.com/sg/ July 2019 Eat It Loud, Eat it Proud: Iconic Singaporean Breakfast remixed with Pocky X Ya Kun Kaya Toast & Limited Edition Glico celebrates the much loved classic Singapore breakfast of Kaya Toast & Kopi O by partnering with the iconic heritage Singapore Kaya expert: Ya Kun Kaya Toast to create the first ever Singapore exclusive Pocky flavours of Kaya Toast & Kopi O! SINGAPORE, 12 JULY 2019 – Glico is excited to bring celebrate the flavors of one of the most famous food hubs in the world: Singapore. Fueled by the national food obsession, we have selected one of the most iconic Singaporean meals to be transformed into Pocky – the Singaporean Breakfast of Kaya Toast & Kopi O. The perfect pairing of fragrant pandan scented coconut jam and local style black coffee creates a flavor experience that is deliciously unique to Singapore! To ensure flavor authenticity in nation of self-proclaimed foodies, Glico has partnered with the most iconic local heritage kaya toast & coffee expert: Ya Kun Kaya Toast to co-create the Pocky X Ya Kun Kaya Toast and Kopi O Established in 1944, Ya Kun Kaya Toast has been delighting locals and visitors alike with their traditional Kaya Toast & Kopi; made in the same traditional method for 75 years. It is due to the shared high standards of flavor, quality & authenticity that after numerous research and development trials that Glico and Ya Kun are proud to launch this Singapore exclusive flavor. GLICO ASIA PACIFIC PTE. LTD. (Reg. No. 201715177 H) 138 Market Street, #35-04, CapitaGreen, Singapore 048946 Tel: (65) 6290 9380 Fax: (65) 6290 9381 Glico Asia Pacific Pte.
    [Show full text]
  • 180902Hawker Copy
    A Chilli crab • Jumbo Seafood (www.jumboseafood.com.sg) has been expanding overseas to China, Taiwan and Vietnam, where its signature award-winning chilli crab and black pepper crab are the most popular dishes. taste • The chain plans to continue to plant Jumbo Seafood in other Asian markets such of Singapore as Thailand, South Korea, Hong Kong, Macau and Indonesia. • In Japan, fans of chilli crab can get their x at Singapore Seafood Republic (www.singaporeseafoodrepublic.com.sg), which the Jumbo Group opened in partnership with other Singaporean seafood icons Tung Lok Seafood, Palm Beach and The Seafood International Market & Restaurant, in 2008. abroadDozens of Singaporean restaurants and food brands are available around the world. The island’s reputation as a culinary hot spot with an inherent passion for food has helped brands such as Song Fa Bak Kut Teh and Ya Kun Kaya Toast enter competitive foreign markets. Still, Singaporean dishes are not easy to replicate. Foodie, TV host and Makansutra founder K.F. Seetoh says: “Our food is so diverse, but at the same time, we have hawkers who spend their lives devoted to one dish. You can’t possibly replicate that format overseas.” The Sunday Times rounds up some places around the world where Singaporeans can nd an authentic taste of home. Nasi lemak Laksa Chicken rice • In London, Singaporeans craving nasi lemak often head to • 328 Katong Laksa, the multi-award-winning Michelin Bib • Wee Nam Kee opened its rst overseas outlet in the Rasa Sayang (rasasayangfood.com), a halal Malaysian- Gourmand restaurant, opened its rst overseas outlet in Philippines in 2011.
    [Show full text]
  • Parsis and Zoroastrianism in Singapore Text by Ernest K.W
    NO. 42 VOLUME 13 ISSUE 02 THE INTANGIBLE CULTURAL HERITAGE ISSUE Explore Singapore through NHB’s self-guided heritage trails! Booklets and maps are downloadable at www.roots.gov.sg/nhb/trails. FOREWORD elcome to the second and final edition of the Intangible Cultural PUBLISHER Heritage (ICH) series of MUSE SG, which explores Singapore’s multi-faceted range of ICH practices. In this issue, we continue toW uncover seven more ICH practices through the efforts of students from the National University of Singapore’s History Society and Nanyang Technological University. National Heritage Board 61 Stamford Road, #03-08, Stamford Court, We examine the craft of traditional Indian goldsmithing in Singapore, long Singapore 178892 associated with jewellery shops and ateliers in the Little India area. We uncover some of its many connections to religion, culture and social practices. Another CHIEF EXECUTIVE OFFICER Chang Hwee Nee link to India and its long, intersecting history with Singapore and Southeast Asia can be found in our article on Parsis and Zoroastrianism. Adherents of DEPUTY CHIEF EXECUTIVE one of the oldest monotheistic religions in the world, the Zoroastrian Parsi Alvin Tan (Policy & Community) community in Singapore is flourishing. MUSE SG TEAM Director, Education & Community Outreach The theme of diverse cultures and their meeting points continues with articles Wai Yin Pryke on celebrations of the Jewish Passover in Singapore, reimagining traditional Chinese music in Singapore, and the Peranakan community’s love and Editors Norsaleen Salleh adoption of the Malay performing art of dondang sayang. Tan Jeng Woon Royston Lin Food is never far from discussions of heritage in Singapore, and the classic Nanyang breakfast of kaya toast and kopi is well-loved by a wide cross-section DESIGN & LAYOUT Oneplusone of people from across multiple cultures here.
    [Show full text]
  • Brewing Nostalgia Singapore-Style Kopi Traces Its Origins to Early 20Th-Century Chinese Immigrants
    Chinatown Stories | Updated as of June 2019 Brewing Nostalgia Singapore-style kopi traces its origins to early 20th-century Chinese immigrants. Some of the best versions can still be savoured right here in Chinatown. The traditional coffee found at coffee shops (or kopitiams) has been a part of Singapore culture for more than a hundred years. Also known as Nanyang coffee, kopi has its roots in the waves of Chinese immigrants who sought their fortunes in Singapore, in the Nanyang (“South Sea” in Mandarin) region of Southeast Asia. In the early 20th century, Hainanese immigrants arrived in Singapore later than most other dialect groups of Chinese immigrants. Many of these men had worked aboard British ships as cooks, so when they settled here, they recreated the food that they had made and sold them. Putting a twist on British breakfasts, they introduced their own version of coffee, toast and eggs – kopi, kaya (coconut and egg jam) toast and soft boiled eggs – to hungry migrants. Kaya replaced Western fruit preserves and jams, as the local community was poor and could not afford them. Life those days was difficult, and the early coffee brewers had to make do with cheaper ingredients. Robusta beans were used instead of the traditional Arabica variety because they were cheap and could better grow in the Southeast Asia climate. Robusta also has a strong and bitter taste, with a higher caffeine content than Arabica, so early coffee brewers had to balance the flavour with sugar and condensed or evaporated milk (fresh milk was also considered expensive). To extract the most flavour from the beans, coffee roasters adopted a unique roasting process by “frying” beans with sugar and margarine or butter.
    [Show full text]
  • A Recipe for Success: Asia's F&B Franchising
    Singapore Management University Institutional Knowledge at Singapore Management University Asian Management Insights Centre for Management Practice 5-2019 A recipe for success: Asia's F&B franchising Kek Sin Koh Follow this and additional works at: https://ink.library.smu.edu.sg/ami Part of the Business Administration, Management, and Operations Commons, and the Entrepreneurial and Small Business Operations Commons This Magazine Article is brought to you for free and open access by the Centre for Management Practice at Institutional Knowledge at Singapore Management University. It has been accepted for inclusion in Asian Management Insights by an authorized administrator of Institutional Knowledge at Singapore Management University. For more information, please email [email protected]. EXECUTIVE BRIEF Navigating to win in the Asian food and beverage franchise space. By Koh Kek Sin A sian food and beverage (F&B) brands are exploding in popularity all over the world. Since 1999, Asian fast food restaurants have grown by 500 percent globally, making it the single fastest-growing food category, outstripping the growth of the next four, i.e. Middle Eastern, Chicken, Pizza, and Latin.1 At the same time, there is a huge opportunity for F&B franchising in Asia Pacific—over the past decade, the sector has flourished with the entry and expansion of both international and Asian brands, and in 2016, the restaurant industry in this region was estimated to be worth some US$1.5 trillion.2 Going forward, there is more space for growth with the continuing rise of the middle class in Asia. However, one must be careful not to treat Asia in a homogeneous way, as consumer expectations and preferences, and a brand’s business model, could vary signifi cantly between developed nations, such as Japan, Korea and Singapore, and the developing countries in the region.
    [Show full text]
  • CAG Reaches out to Youths with Changi Foundation CHANGI NEWS
    JUNE 2012 ISSUE 16 A Quarterly Publication of Changi Airport Group MICA (P) 085/05/2012 CAG reaches out to youths with Changi Foundation CHANGI NEWS T2 GEARS UP FOR BUDGET TERMINAL AIRLINES On 25 September 2012 the Budget Terminal (BT) The Budget Terminal will close on 25 September to make way for T4. will close its final chapter as it makes way for the efficiency as well as to accommodate the arrival of airlines from the BT. The construction of a larger passenger building to cater counter re-assignment ensures that airlines with heavier passenger loads are to the strong air traffic growth at Changi. With the spread evenly across the terminal to avoid an uneven distribution of operational impending closure preparation works to ensure activity. The reassignment also takes into account airlines' flight schedules to a smooth transition of operations from the BT to ensure that there is no clash in operations at the check-in counters. In addition Terminal 2 (T2) have been put in place. to working closely with the affected airlines to communicate these changes to passengers, Changi Airport has also put in place several measures such as Since it began operations in March 2006, the directional standees and ground resources to guide passengers. passenger traffic at the BT has increased by more than four times from 978,000 in 2006 to 4.6 million Ang Siew Min, CAG’s Assistant Vice President (Terminal 2) who is passengers in 2011. While Changi Airport, has spearheading the preparations plans for T2, said, “In the coming weeks, a current total capacity of more than 70 million we will conduct tests on pertinent airport systems such as the Flight passengers per annum (mppa) and still has room Information Display System and the Baggage Handling System.
    [Show full text]
  • Participating Stores for M Privileges (AMK Hub)
    Participating Stores for M Privileges (AMK Hub) Food & Beverage Entertainment Beauty & Wellness Electronics & Technology 1A Crispy Puffs #B2-42 Cathay Cineplexes #04-01 AsterSpring #B1-23 Challenger #02-10 to 14/59 to 64 Ajisen Ramen Dining #02-19 to 21 Poh Kim #03-15/16 Beauty Language #02-48 Diginut #01-02 Akimitsu #B1-22 Veegoo #02-37 Chrysalis Spa #03-26 M S Color #02-24 Bengawan Solo #B1-59 Eu Yan Sang #B2-03/04 MyRepublic @ iKnow #B1-78 BBQ Express #B2-22 BlackBall Express #01-17/18 Fitness First #B1-36 BreadTalk #01-01Fashion & Accessories GNC #B2-17 Burger King® #01-40 Bega #01-25/26 Hair Inn #B1-37/38 Home & Furnishing Chateraise #01-06 Black Hammer #02-42 HockHua Tonic #B2-15 DC Vision Design #B1-58 Chewy Junior #01-36 Cotton On #B1-07 Indulge Skin & Body Lab #02-06 to 08 Miniso #01-29 to 31 ChocoExpress #01-09/10 Couple Lab #B1-76 Japan IPL Express #02-16 Chocolate Origin #02-02 D&C #B1-13 Jean Yip Hub #B1-35 Coffee Kaki #B1-51C Denizen #B1-15 La Vida #B1-24 Jewellery, Watches & Optical Daessiksin #B2-01 De Silver #B1-72 Ladyfinger #03-30 Caption #B1-81 Daun Pandan Rice Dumpling #B2-40 Discount Loft #'02-34 London Weight Management #03-01 City Chain #01-08 Duke Bakery #B2-18 Dockers #B1-16 Nailz Gallery #02-15 Goldheart #B1-12 Dunkin' Donuts #01-14 to 16 Dreams Collage #02-22 Nail Palace #B1-64 H2 Hub #B2-12 Eighteen Chefs #04-02 G2000 #B1-08/09 Nature's Farm #B2-19 MFC Jewellery #B1-79 Eng's Wantan Noodle #B2-49 Giordano #B1-59/60 OGAWA #B1-52 mgd Lifestyle Jewellery #B1-71 Famous Amos #01-32A Happy Walker #02-28 OSIM #B2-05/06 Owndays #B1-05/06 Fish & Co.
    [Show full text]
  • 2016 Food Service
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 9/2/2016 GAIN Report Number: SN6003 Singapore Food Service - Hotel Restaurant Institutional 2016 Approved By: Joani Dong Prepared By: Alice Kwek Report Highlights: Singapore’s Hotel, Restaurant, and Institutional (HRI) sector is highly dynamic and competitive, with steady growth in all sectors. Strong demand by tourists and business travelers drive the HRI sector offering opportunities for U.S. exporters. The HRI sector serviced some 5.5 million residents and 15 million tourists and business visitors in 2015. Tourist receipts totaled $16.5 billion. Leading prospects include U.S. prime beef cuts and seafood, dairy and specialty fruits and wines for the sector. Post: Singapore Table of Contents SECTION I. MARKET SUMMARY ......................................................................................... 2 SECTION II. ROAD MAP FOR MARKET ENTRY ............................................................. 8 SECTION III: COMPETITION ............................................................................................... 23 SECTION IV: BEST PRODUCT PROSPECTS ..................................................................... 26 APPENDIX I. POST CONTACT AND FURTHER INFORMATION ................................. 28 SECTION I. MARKET SUMMARY GAIN REPORT: HRI ANNUAL 2016 Page 2 1. Singapore in overview Singapore, with a population of 5.5 million, is a fairly wealthy country and a highly developed market economy as a highly urbanized island. Singapore is one of the most advanced consumer markets amongst the ten Association of Southeast Asian Nations (ASEAN)* member countries. The structure of the resident population is highly diverse and ranges from lower income group Singaporeans living in government subsidized apartments locally known as “Housing Development Board” (HDB) to wealthy Singaporeans and to the higher income group expatriates.
    [Show full text]
  • Singapore Insider Jan · Feb · Mar
    SINGAPORE INSIDER JAN · FEB · MAR People I Places I Events I Dining I Nightlife SINGAPORE WAS NAMED WORLD’S TOP DESTINATION IN THE LONELY PLANET BEST IN TRAVEL 2015 Just sayin! And in case you don’t know, this is Lonely Planet’s annual collection of the best trends, destinations, and experiences for the year ahead, so it’s pretty darn cool. Well done you - you’ve already landed! So hello and welcome to the Lion City (turning 50 this year!). We’re so glad you’ve come to see what all the fuss is about. Whether you have time for a deep dive or just a few days to scratch the surface, you’ll be delighted by contemporary Singapore – a rich cultural city ofering fabulous hawker food, Southeast Asia’s best shopping and innovative, stylish restaurants, bars, and so much more. Singapore Insider brings you the authentic local experience of Singapore, not just the mainstream tourist trails. We’ve curated the best and latest of Singapore to make sure you’ll never want to leave town. Of course it’s not all about shopping and eating! You’ve come at a great time of year to see Singapore at its festive best and usher in the year of the Goat. Witness the annual Chingay Parade, catch a lion dance – or eight for good luck, and just meander the streets of Chinatown soaking up the sights, smells and sounds. (Order your cofee in local lingo with our special guide – see page 25). The city’s biggest art event, Singapore Art Week, kicks of in January, and for music lovers of all persuasions (we won’t judge), there are Broadway musicals, indie music at St.
    [Show full text]
  • UPDATES: STORES WHICH REMAIN OPEN (Updated As of 06 April 2020)
    UPDATES: STORES WHICH REMAIN OPEN (Updated as of 06 April 2020) As part of the latest measures announced by the government on 3 April to slow local transmission of COVID-19, all non-essential retail outlets are required to close from 7 April to 4 May 2020. Please visit the respective store's website and Facebook page for information on their operating hours. FOOD & BEVERAGE Café S/N Unit Store Name 1 JP1 #02-K6 Andersen’s of Denmark 2 JP1 #02-31 Café Amazon 3 JP1 #02-K3 Chocolate Origin 4 JP1 #02-K8/K7/22A Ji De Chi 5 JP1 #01-43/44/45 O’ Coffee Club Xpress 6 JP1 #02-28 OLDTOWN White Coffee Basic 7 JP2 #03-52 Starbucks Coffee 8 JP1 #01-16E The Coffee Bean & Tea Leaf 9 JP2 #B1-70/71 Toast Box 10 JP1 #02-K9/K10 Tuk Tuk Cha 11 JP1 #02-K1/K2 Ya Kun Kaya Toast Fastfood 1 JP1 #03-34 4Fingers Crispy Chicken 2 JP2 #B1-54/55 Burger King 3 JP1 #02-42 Carl’s Jr. 4 JP1 #01-32 Jollibee 5 JP1 #01-30 KFC 6 JP2 #B1-56 Long John Silver’s 7 JP1 #01-31 McDonald’s & McCafé 8 JP1 #01-30A MOS Burger 9 JP2 #03-K5/48/49/50/51 Popeyes 10 JP1 #01-33A Subway 11 JP2 #01-47/89/90/91 Wingstop Foodcourt 1 JP1 #B1-42/43/44 Cantine 2 JP1 #03-42 Kopitiam 3 JP2 #03-26/27/28 Malaysia Boleh! Restaurant 1 JP1 #B1-49/51/52/53/54 &JOY Dining Hall 2 JP1 #B1-49 & 51 to 54 &JOY Roman.Tei 3 JP1 #B1-49 & 51 to 55 &JOY Ramen KIOU 4 JP1 #B1-49 & 51 to 54 &JOY Wadori 5 JP1 #B1-55 &JOY Pittarino 6 JP1 #B1-47/48 &JOY Sushi-GO 7 JP1 #03-09/10/11 A-One Claypot House 8 JP1 #B1-06 Ayam Penyet Ria 9 JP2 #01-92/93 Bibik Nio 10 JP1 #02-24/K5 BRIO 11 JP2 #03-90 to 95 Central Hong Kong Café 12 JP2 #03-96 to 104 Crystal Jade La Mian Xiao Long Bao 13 JP2 #B1-57/58/59 Dian Xiao Er 14 JP2 #B1-68/69 Din Tai Fung 15 JP2 #01-76 to 78 EAT.
    [Show full text]