What’s being a chef about to you?
One of the things I realized after shooting my shows is that (this is with all due respect to all chefs cooking with passion) there’s no money in it. It’s only the idea that you cook for people and the gratification you get when they appreciate your creative ideas.

How have your culinary adventures inspired you?
Now I am moving more towards the idea of executing food with precision, which is not ridiculously creative. I am going back to classics; the same thing I am doing with my street food. But the thing about these guys making the most amazing street food is that they don’t get credit for it because they are selling it for four bucks. To me, that guy is as much a culinary hero as Thomas Keller; except that you take your hats off to Keller for all the ingredients and techniques he uses.

What is it like working for Bobby Chinn?
How my staff relate to me has changed a lot actually. I used to live in my restaurant. I would sleep in my restaurant for about nine months on and off, and I trained everybody. There were times when staff wanted to leave and I was like, “Where are you going? You don’t even know how to speak English properly and you want to leave? Think about what you are saying to me! You walk out that door and think about how much time I spend teaching you!” I told them to look at it as an education. So basically, I educated everybody with my standard of service from what I was used to and I was able to keep a lot of staff and make them work like dogs. But now I travel a little too much, and things have changed. That desire for knowledge from my staff isn’t really there anymore.

Where did your love of cooking come from?
I don’t know actually. The truth of the matter is, I think that as a kid you don’t really appreciate food and you just accept that you are going to eat whatever your parents feed you—whether you like it or not. In those days if you didn’t eat it—it’s called abuse now—you’d be disciplined. So you ate whatever was placed in front of you. I didn’t realize that food could actually be a horrible experience until I went to England and the food was absolutely horrific when I was a kid going to school. I had really great food from my Shanghainese grandmother who was a fantastic cook. She used to pay us a dollar if we gained a pound and my sister and I would just pig out.

So, any plans to open a Bobby Chinn restaurant in Singapore?
I’d like to. One of the difficult things about opening a restaurant in Singapore is that I find Singaporeans are very spoilt with their food. You can eat really well for $4, so why would they want to pay me $7 for a crème brûlée when you can have a plate of char kway teow for the same price? Why are all these great chefs coming to Singapore and why does (Anthony) Bourdain speak so highly of Singapore’s food culture? It’s the incredible variety. So if I were to do something here, it would have to be affordable.

Destruction and reconstruction are the driving force behind this thought-provoking exhibition. From broken porcelain parts remodeled to create a disfigured vase, to paintings that embed popular American cartoon characters on traditional Korean canvases, and a haunting installation of human-sized sculptures depicting life and death, Chopping Play: Korean Art Now challenges our perceptions of the everyday.

Recognized Korean artists, Gwon Osang, Shin Kiwoun, Son Donghyun, Yee Sookyung, Chung Suejin, and Chun Sungmyung each work in different mediums and techniques but all draw inspiration from the environment and materials around them for their work. As curator Kim Inseon explains, “I try to pick artists who play with their material and their own expression. I think creativity is not simply about making something new from nothing, but it comes from each one’s reference of their experience and environment.”

“Just as different chefs transform the same ingredients into surprisingly diverse dishes,” he says, “these six artists have fully utilized the environment and the materials given to them, to unfold an artistic world, unique to each of their respective backgrounds and emotional fabric.”

For instance, Gwon Osang marries photographic and sculptural elements, changing the characteristics of both mediums in the process. In his 2008 work Bazaar, Osang embedded photographs of a woman on a plain sculpture to create a surreal 3D piece.

“I express certain parts of urban life style,” explains Osang, “so instead of using material such as bronze, stone or wood, I make sculptures by using light material, and that is how the usage of photos came about.”

If Osang’s mix-media work challenges convention, Yee Sookyung’s work finds beauty in destruction. Using broken pieces of porcelain discarded by potters, she assembles them together and paints the cracks gold to create what are aptly titled “Translated Vases.” “I hope viewers can feel the beauty of life,” she says. “The perspective of life depends on what angle you look at. I experience this when the broken porcelain becomes beautiful when recreated.”

In the act of deconstructing and reassembling physical, spatial, and temporal elements, this exhibition provides an unorthodox visual stimulus that urges viewers to identify the “ingredients” rather than the “food” itself. As Inseon explains, “The hope is that the images that our eyes are familiar with will force us to re-evaluate and reconsider the here and now. Ask not what they have cooked up for you. Instead, focus on the ingredients and the unique recipes, and how the tastes and the aromas linger and transform the conventional and the accepted.”

Chopping Play: Korean Art Now is on through Feb 27, 10am at ION Art Gallery, 4/F ION, 2 Orchard Turn, 6238-8228. Free.

Hard Rock Café Orchard
Every Tuesday at 9.30pm, bring your celebrity swagger and swinging groupies to Hard Rock Café for your big stage debut, belting out Top 40 contemporary and classic rock numbers. You won’t need a guitarist or drummer because the astounding house rock band Unified will be jamming with you. All you need is your best Bon Jovi, Steven Tyler or Paul McCartney voice and some guts.
#05-01 HPL House, 50 Cuscaden Rd., 6235-5232.

Singapore Art Café
All you bedroom musicians struggling to find that big break won’t have to look any further. Your stage is set at the Singapore Art Café where an open-mic is held every Friday from 7-9pm. Unleash your closeted musical talent through raw compositions and fresh renditions of your choice in this acoustic setting. If your tune is in Mandarin, dish your Jay Chou, Ai Mei and Jolin Tsai favorites at the monthly S-Pop Open-Mic held every last Thursday of the month. Who knows, you might be spotted by A&Rs from top labels.
#03-02 Esplanade Mall, 8 Raffles Ave., 6336-4427.

Home Club
“The early bird might catch the worm, but the second mouse gets the cheese.” Okay, if you can come up with something better than this cheesy one-liner, the Comedy Masala is for you. Put on your Eddie Murphy game face and let rip your original funnies at this stand-up comedy open-mic night. Held weekly every Tuesday from 8-11pm at Home Club, register for a five minute slot by contacting Umar Rana at [email protected]. 
20 Upper Circular Rd., 6538-2928.

You’ve been DJ-ing since the late 80s. How do you think music has developed over the years?
I think the music has developed with technology. I don’t like the word dictate but I think technology has impacted the way we listen. Similar to how we share pictures and videos. Music has evolved, production has gotten much better and so have mixes. Music-wise, it is interesting that in this generation we have probably gone to every corner of music there is. We went as hard, as minimal and as funky as we’ve ever gotten.

Has it always been Detroit Techno?
Detroit techno alongside house when house just started. I was DJ-ing at the Haçienda club in Manchester but we didn’t have enough house records to carry off a stable night. So at that time, I played everything from hip hop to old electro and go-go music. Then it went to house, Chicago house and then Detroit techno. To me techno is the essence of everything I liked—housey, rough cuts, urban hip hop vibes and so on. Techno has always been about freedom, it has a little bit of everything in it.

What is your creative process like when you go into production?
I like to be on my own. I start on my own, work on a skeleton, a rough sketch and I will invite other musicians in after I’ve done my part. Even when musicians come in and work on their parts, I will ask them to leave after they are done so I can mix it all together by myself.

Creativity in isolation then?
It’s more of a frustration because I am not an instrumentalist. I can’t play drums as good as my drummer does or the keyboards as good as my keyboardist. I do write and produce the tracks but I am not able to play the instruments by myself, and therefore I need time on my own to work on my music. It’s a kind of frustration that I am not able to (freely) express myself the way I want to.

Head over to Laurent Garnier ‘Live.Booth.Sessions’ feat. SCAN X & Benjamin Rippert on Feb 18, 10pm. Zouk, 17 Jiak Kim St., 6738-2988. $28-33 includes two drinks.

Why the name Treasure Fingers?
A friend actually came up with the name and I really liked it so it just stuck. I like to hear what people think it means before telling them any definition. I get lots of interesting answers.
Your current sound is kinda edgy; what were you into growing up?
A lot of 80s funk, and also a lot of French and Chicago house music. I was also really into experimental music such as Squarepusher, Aphex Twin and Tricky, so I think that influenced the music I've made.

Born and raised in Atlanta, what’s good there?
Fried chicken, sweet tea and strip clubs.

You started off with drum and bass but you’ve now got a more disco-influenced vibe … why the shift?
I've always made lots of different types of music, and still do. I just have different aliases and project names for different music. If I put out Treasure Fingers-sounding stuff under the Evol Intent name, then it would upset a lot of Evol Intent fans. I've found that keeping all music styles separate with different names is the best way.

How has your label Fool’s Gold been treating you?
Really good. I recently had a new single out with them "Keep Up" featuring Haley Small, and am currently working on another. It's a good family to be apart of. 

What are some of your most insane memories of last year?
I can't really talk about the really insane stuff (laughs). I got to see the pyramids in Egypt which was amazing and a life dream for me. It's something I never thought I'd get to see in person. Playing some big festivals and huge night clubs was also a highlight, mainly because of the size of the crowds and the energy, but also DJ-ing and hanging out with tons of great artists.

What can Singapore expect from your gig at Zirca?
Lots of high energy feel-good house music with a disco/funk twist. Get ready to dance!

Treasure Fingers dishes hot-fire tunes on Feb 18, 11pm. Zirca, #01-02/05 Blk. C The Cannery, Clarke Quay, River Valley Rd. 6333-4168. $15-28 includes two drinks.

This young gallery showcases the cultural and historical significance of contemporary art through works from some of the most reputable and talented artists in Asia. One of the gallery’s strengths lies in Indonesian artworks, especially rare and vintage textiles. Given that one of the two founders, Vera Wijaya, was born and raised in Indonesia, it's no surprise to find works from there prominently showcased. Together with partner Michelle Loh, Wijaya aims to provide further insight into the world of Asian art.

“Young artists’ sheer talent, passion and their willingness to experiment with new ideas, methods and media,” she says, “inspires me to want to learn more about art, culture, history, future and techniques.”

Founded in 2010, Galerie Sogan & Art has worked with highly regarded artistic institutions like the Institute Seni Yogyakarta, The National Art Gallery Singapore and Singapore Sculpture Square. Wijaya's love for traditional pieces led to the gallery’s work with the Museum Batik Pekalongan, as well as with traditional batik art masters and contemporary textile artists—all with the purpose of using traditional methods to address contemporary topics and to instill a sense of identity and historical appreciation in textile collectors.

Its recent exhibition, 7/24: Sins “n” the City, presented a fresh take on traditional and contemporary art. Delving into perceptions of the human condition, renowned Indonesian photo artists Artli Ali, Davy Linggar, Marsio Juwono, Sinartus Sosrodjojo and Nico Dharmajungen used various techniques and genres to develop their images. Conventional photographs were designed in five markedly different styles: Political sloth, surrealist mixed media photography, romantic abstraction, conceptual and realist. That's typical of what to expect from this fascinating new space.

“For 2011, the gallery will focus on contemporary Indonesian art presented in alternative media forms,” says Wijaya. With a list of exciting exhibitions coming up in the future, including works from emerging artists like Davy Linggar, Paul Kadarisman and Eng Siak Loy, Galerie Sogan & Art is a must-go gallery for any Asian art enthusiast.

Galerie Sogan & Art, 33B Mosque St., 6225-7686. Open Mon–Sat noon–7.30pm; Sun 2pm–5pm. Free.

Your ONE nights have been going on at Zouk for eight years now, even after you left the club four years ago. How has it developed?
As electronic dance music progresses and gets more cutting-edge and diverse, we sometimes tend to get carried away and take the music too seriously, creating a cold, dark, negative vibe in the club. I wanted my nights to still have a sense of fun and silliness, but without compromising too much on the quality of the music. So in choosing themes like Onederland, Onederlust, and now, Onedrous (over the past three years), not only do these themes serve as a guideline to a positive ambiance for the night, but they are also a play on the “ONE” branding, which only helps to reinforce my night’s motto of bringing together the clubbers, the music and the DJ into one cohesive groove.

What were some of the challenges you’ve faced as an independent DJ since you left?
I’ve been independent for almost four years now. It took me a good two years to really find my feet again. I had to get used to the inconsistencies of a “freelance” lifestyle where work comes in spurts and phases, and not a day in my life is ever routine. But the biggest challenge was keeping up with the local scene. Singapore’s nightlife is moving at quite a pace, with new bars and clubs sprouting like wildflowers, and new and younger DJs putting on their own nights, plus a healthy amount of fresh young clubbers entering the scene each year. I really do have to work doubly hard to maintain my presence!

Having been in the industry for so long, in what way do you think dance music in Singapore has evolved?
Well, there are definitely way more local bars and clubs than before. Some of them are definitely more clued-up to the music these days, finding their own niches, and subsequently offering new and interesting alternatives, making our scene more diverse and vibrant, and evidently giving our punters more choices. 

What about established DJs like yourself?
As for those more seasoned DJs, several have progressed on to newer levels, either dabbling in music production, and/or ditching the standard club setup for a more digital setup and live performance. I would love to see more of these experimentation and performances in the clubs, and definitely love to hear more local productions. 

Do you think local pundits have grown more open and accepting?
I would love to see more local clubbers appreciating and supporting local talent. So with the anticipation of several more bars and clubs opening up later this year, what we really do need, first and foremost, is to cultivate more people to understand and appreciate dance music, so that there will actually be enough clubbers to fill up all these venues in the coming months!

What’s new and good from your label?
My label’s next release, targeted to be on sale end February, is entitled “Sickness” by Stefano Fasciani, a young Italian currently based in Singapore. It comes with an Aldrin & Akien remix, which I’m currently putting the finishing touches on. Following that will be a remix EP from local rock band Electrico, which will feature a handful of remixes of selected tracks from their most recent We Satellites album. Thereafter, I’ll be working on an artist album with my production partner Akien, which we hope will see the light of day sometime later this year!

ONEDROUS: One with Aldrin 8th Anniversary is on Feb 12, 10pm. Zouk, 17 Jiak Kim St., 6738-2988. $25-30 includes two drinks.

The Toucan Irish Pub
This one’s a favorite among expats and locals for both its authentic Irish delicacies and its locality. Situated away from bustling city life, the pub evokes a folksy charm similar to actual watering-holes in Ireland. With its cozy indoor area fitted with wooden panels and furnished with faux-teak tables and chairs, the pub looks as quaintly Irish as it can get. But the real draw is in its beer garden. Here, the lush lawn, bench seating, wooden barrows and a wishing well provide that laidback vibe ideal for large gatherings with friends and family. A perfect alternative to sweaty and suffocating confined spaces.
15 Duxton Hill, 6223-5950.

Red Dot Brewhouse at Dempsey
In the heart of Dempsey Hill sits Red Dot Brewhouse, famed for its flavorful self-brewed beers. Housed in century-old former military barracks, the building’s rich history, coupled with the lush greenery of the adjoining beer garden, is sure to keep you comfortably rooted. Select from the microbrewery’s long list of freshly brewed ice cold beers to start off your garden booze session on a perfect note.
25A Dempsey Rd., 6475-0500.

Rabbit Hole
The sprawling whimsical garden of Alice in Wonderland comes to mind when you set foot in Rabbit Hole, a bar behind the much-loved White Rabbit restaurant. With rustic swings, quirky ornaments and wooden benches plotted across the spacious garden, you and your partner can enjoy classy drinks in a charming environment. Let DJ Has and his merrymakers complement your night with sexy and soothing house music while you sip on their signature martinis, margaritas and mojitos.
White Rabbit, 39C Harding Rd., 6473-9965.

IndoChine Singlet’s Party
11 Feb. #01-02 The Forbidden City, 3A Merchant’s Court, River Valley Rd., 6557-6272. Open Mon-Fri 12-3pm, 6:30-11pm; Sat 6:30-11pm. $35 includes a glass of champagne.
For singles out looking for a partner, come dressed in a white singlet and head down to IndoChine’s Singlet’s Party for a night of unadulterated fun. Door gifts for the first 500 guests and $100,000 worth of prizes await the luckiest among you.

TAB
11 Feb. #02-29 Orchard Hotel, 442 Orchard Rd., 6493-6952. Open Sun-Thu 5pm-1am, Fri-Sat 5pm-3am. Free.
Take your date out for some music and laughter at TAB as they play host to a series of quality acts. Starting with The Comedy Club, catch British comedians Markus Birdman and Stephen Grant together with American Jonathan Powley as they pull out non-stop funnies and smart one-liners. Then stay on for American singer-songwriter Rachel Platten’s raw and husky vocal sweetness.

Mismatch Valentine’s Pre-Cum
12 Feb. Butter Factory, #02-02/03/04 One Fullerton, 1 Fullerton Rd., 6423-9804. Open Wed 10pm-3am; Fri-Sat 10pm-4am; Sat 8pm-4am. $21-26 includes two drinks.
Gear up for a night of raunchy madness as Taiwan’s DJ T.T takes you on a trip of electro cuts in this Valentine’s Day special targeted at gay hipsters, drag queens and sexy divas. Leave your broken heart at the door.

Morton’s Atrium Bar
Feb 11-14. L/4 Mandarin Oriental Singapore, 5 Raffles Ave., 6339-3740. Open Mon-Sat 5-11pm; Sun 5-10pm. Free.
Setting the scene for a romantic V-Day celebration, the bar will be serving a potent love potion called the Red Velvet, available for a limited time only. For $26 you’ll get a special concoction of Lindemans Raspberry Lambic mixed with Prosecco and Chambord, and garnished with fresh raspberries for that delicious toast with your partner.