There can be few handier means of evading the violence-in-creative-endeavours police than dreaming up a Japanese anime series. Take any flavour of depraved killer you like – katana wielder; callous, cigarette-puffing sniper; axe-inspired slayer; baseball player pitching high-speed cannonballs; psycho sledgehammer boy – and use them to populate the nightmare narrative of a schoolgirl who turns vigilante to rub out zombie-like villains. Translation: create High-Rise Invasion (Netflix).
Stuck in some kind of waking dream, Yuri Honjo enters the fray trapped atop a skyscraper while trying to evade the flashing blade of a bloodstained caveman in a creepy “smiley-face” mask. Read More...
They vary in shape, size, and fillings – meat, seafood, vegetables, spices, mushrooms or fruit – and how they are prepared and eaten, whether in soup, fried, boiled, steamed or baked. They can be salty or sweet, served as a main course or dessert, eaten on their own or with a sauce.
But whether it’s Syrian shish barak drenched in yogurt, Italian fried seadas (filled with honey), cjarsons (with apple, raisins and chocolate) or the prawn- and pork-filled wonton eaten in Hong Kong, they all belong to the same huge food family. Read More...
To get a sense of what constitutes contemporary Singaporean men’s style and how it is evolving, we spoke with five key tastemakers – gentlemen shaping the way men’s style is created, communicated, consumed and experienced in the Lion City.
The publisher
Wei Koh, co-founder, Revolution Press
“Whether it’s clothes, shoes, cars, wine or watches, Singaporeans are quick studies and when they get into something, they geek out to the max, they really want to know every detail. Read More...