Juliana Loh

Ants making a smart maneuver

Sam Altman, CEO of OpenAI, shares the nine books he thinks will change your life.

#singaporean women #chefs in #hongkong chickenscrawlings.com/2024/11/22/sin… for @ChannelNewsAsia

#lisbon in 36hours #travel chickenscrawlings.com/2019/05/27/tra… my story for @straits_times #portugal

My top list of #parenting books I've read in the last four years of #motherhood #boymom chickenscrawlings.com/2024/12/24/bre… #breakthecycle #books

Singaporean mum in the Loire Valley needs your help - her 20m old daughter had a grave accident and is recovering from Severe Burn Injuries. every little bit counts. gofund.me/aada2626

#ceasefirenow cnn.com/2024/07/26/wor…

@StRegisSG hi! Is there someone I can reach about the invoice from my recent stay? I’ve emailed several times over weeks and nobody has responded. Thanks!

Industrial level food preparation twitter.com/tradingMaxiSL/…

In this season of giving, I am hoping to help raise funds for my helper who will be finishing treatment next week and returning home to the #philippines give.asia/s/qosex Help Domestic Helper With Advanced Cervical #Cancer

Is this our future? Drone adverts?

🛬🇭🇰 Utter chaos at Hong Kong International Airport tonight, with planes continuing to land, but no buses or Airport Express to get arriving passengers out of the airport. Taxi queue rank wait: 3+ hours. (📸: @denvy)

"I'm filled with dread" over climate change says Liam Young dezeen.com/2023/09/27/lia… via @dezeen

InfluencersInTheWild has overstayed its welcome open.substack.com/pub/embedded/p…

In Pictures: Morocco earthquake hits historic Marrakesh bbc.in/3r5zLyS

After four decades of fast growth, China is entering an era of disappointment

Hong Kong experienced the most rainfall in an hour since records began 140 years ago, leading to flash flooding that turned streets into raging rivers that looked better suited to white-water rafting than city living. washingtonpost.com/world/2023/09/…

‘Its heyday as the foreign flagship of Chinese food may be over, but the irony is that the excellence of real Cantonese cuisine has never been truly recognised in the west. @Fuchsia Dunlop reports from Hong Kong on China’s great culinary secret on.ft.com/3L9ScsP