Culture

Mala ooh-la-la! Classic Zigong (自贡) dish, boiled beef slices (水煮牛肉).

Mala ooh-la-la! Uncovering Sichuan cuisine’s myriad of flavours

If you think Sichuan cuisine is just about mala hotpots, you’re in for a surprise as we share the less-known flavours that make Sichuan cuisine uniquely Sichuan. 
Professor Ho Puay Peng: Singapore has to put in more effort in terms of how people identify with conserving buildings.

If they don’t care about it, tear it down

NUS Head of Architecture Ho Puay-peng talks about his relationship with Hong Kong’s elite, how Singapore lags behind Hong Kong, and why conservation is all about the views of the community.
Professor Cheng Pei-kai. (SPH)

Overhaul of the Chinese value system: How can Chinese meet the challenges ahead?

Professor Cheng Pei-kai spoke to Lianhe Zaobao about China's history, culture, and values, and not boarding a ship that sank.
Of the four confidences, cultural confidence is no doubt the most essential quality, for without which, the rest can neither stand nor work. (iStock)

China needs a ground breaking “New Culture Movement”

Does modernisation equate to abandoning tradition? Will copying-and-pasting Western models work? What can China learn from its 5000 years of civilisation?
Professor Wang Gungwu. (SPH)

Wang Gungwu: When “home” and “country” are not the same

Historian Wang Gungwu speaks to Zaobao about home, country, land, and the world in a globalised era.