You guys have had tremendous success together as a group—why the decision to part ways after 20 years?

Gordon: Every good thing has its season.

KK: Exit while we are still enjoying it and not try to outdo our "best before" date. 

Joe: We’ve had 20 good years. We’d like to say thank you to our fans while we’re still able to stand and remember lyrics.

What do you guys enjoy most about performing?

Joe: The audience’s reaction. We can feel when they’re having a good time.

Mike: Seeing an audience member perk up and realize that we are actually singing in 'Mandaringlish’…

What has been the highlight of your entertainment careers?

Joe: I personally enjoyed that moment when Loretta Alabons and Douglas O announced Budak Pantai’s name as the winner of the Rollin’ Good Times’ Beach Boys contest on TV in 1994. As a band, our fondest memories have got to be the post-concert, meet-the-fans sessions. They make all our effort on stage—and indeed our journey as a band—so meaningful.

Mike: Walking by a Japanese bar while in Yokohama, hearing a song on the speakers, liking it, buying the CD and making an act out of it.

Gordon: Chicken rice.

Danny: Driving up the Istana front entrance to have breakfast with president Nathan. We had performed for him at a surprise birthday party organized by his staff, and he invited us back for breakfast! We had curry puffs and chatted—it was a very coffee shop experience
.

KK: That there always isn't a plan. There's always a spanner thrown into the mix when we are on stage, and some songs just come out of nowhere.

What about the lowest point?

Joe: We would always know when we gave a bad show, and it made us feel lousy that we didn’t give our best.

Mike: Being mistaken for experts in A cappella.

How have you guys stayed firm friends for the past 20 years without any major fallouts—what’s your secret?

Joe: It helps that we remind ourselves that we all want the same thing, but in different ways. Oh, and food, lots of food. It prevents us from running into disagreements.

Mike: We check our sharp objects at the front door. Plus, not hoping that this is a ticket to riches does water down a lot of expectations.

What’s next for you guys after Budak Pantai?

Joe: Music will always be a key part of my life. Personally, I have lined up concert events to raise funds for charity, mostly with my other musician friends. I wish to use my voice to give back to society while I still can hold my note. Performing with a respirator doesn’t look comfortable.

Mike: For me, it is to finally memorize the Chinese dynasties.

KK: Shy... cannot say...

Gordon: Spend time with the missus. Go on a romantic trip to Myanmar.

Danny: Plan for "The Final Countdown 2: Revenge of the Fallen". Oh, is that title taken already?

What should fans expect at “Budak Pantai—The Final Countdown”?

Mike: Er....you expecting something?

Gordon: No one expects the Spanish Inquisition.

Danny: All the fancy footwork, pyrotechnics and stunning stage sets that you would have come to expect from a Budak concert.

KK: Expect some of our favorite songs and well, we’ll figure the rest out when we get on stage.

Joe: We have 130 songs in our repertoire, but we have chosen 40 that we know our fans will like. We have one or two surprises, not too many because we want people to remember Budak Pantai for who we are—five ordinary guys who sing from our hearts to put a smile on the faces of people. You can expect another night of feel-good, made-in-Singapore entertainment, but it will also be an emotional one.

Catch the band's swan song at Budak Pantai: The Final Countdown, which will be staged at the Esplanade Concert Hall on May 23 and 24. 

Money is my biggest pet peeve. It’s been so manipulated throughout time and now it’s taken on such a sense of necessity and importance that other things seem to fall by the wayside.

Before I got my citizenship, as an expat back then, I was a little ashamed. The locals’ perception of foreigners isn’t as welcoming as it could be.

Singlish is one of the few truly Singaporean traits. Unfortunately, there’s so much effort to rid the country of the “language” and I think it’s sad.

I have a lot of empathy for hawkers here. Nowadays the children don’t want to work as hard as their parents did and they don’t have the same reasons to do so.

I wish I could get on the MRT, wave my senior citizen concession card around in the air and be like, “Hey! I’m 62! I need a seat!” People like me feel exasperated when the reserved seats signs are right there, and yet people still tend to not freely give up their seats.

When I was a kid I was skinny and I was beat up quite a lot by others. I was quite athletic, too. Growing up, I wanted to either be a baseball, football or a hockey player.

I suffer from anxiety and bipolar disorders. They’ve caused a couple of ups and downs, but I try to talk to people going through the same thing and at the end of the day, I know that there is a light at the end of the tunnel.

I used to go to places like Timbre and Crazy Elephant and jam with blues and jazz bands in my free time.

My guilty pleasure is to spend a lot of time in bed and channel surf all day.

You can’t keep a good man down. There have been a couple of times where I’ve been tripped up by people. Once you let one of them stop you, that’s the end of the game. And I’m not ready to end my game yet.

My sole purpose in life is to make sure my wife laughs once a day.

What’s New Opera all about?

Founded in 2011, New Opera Singapore is an opera company that produces quality operatic works that engage the community, with a strong emphasis on showcasing and developing local talent. Through our modern, innovative and highly accessible works, New Opera Singapore hopes to reshape the face of opera in Singapore today.

We regularly hold free 30-minute "taster" community programmes at libraries and schools to expose the wider Singaporean public to the joys of opera. Over time, we want to dispel the myth that opera is something only for the elite and old-fashioned!

Can you tell us more about your upcoming event, “Opera Comique: At The Hotel”?

This is the 4^th edition of our annual Opera Comique series, which are sitcoms of sorts set in different locations. We started the series because we wanted to create something that would present songs and arias from operas in a fun and accessible way.

“Opera Comique: At The Hotel” is a madcap comedy with a fun storyline and plenty of romance. It’s set in the fictitious Amour Hotel, run by Chow and his three quirky daughters Lakme, Mallika and Natalia. Throughout the show, we meet a cast of characters who all come to the hotel searching for love, and we follow them on their hilarious journey.

How do you think people in Singapore view opera—is interest in opera growing?

I think the idea that opera is elitist is slowly changing. Opera has always been a part of popular culture, and we feel that just about everyone can appreciate opera. We hope to expose opera to the community by coming up with accessible and contemporary productions that anyone can enjoy.

What are some of the challenges New Opera has faced in promoting opera here?

Probably getting people to come and watch an opera performance for the first time! There are certain public perceptions of the art form, and it can be difficult to change them.

Who are some of your favorite opera singers?

There are way too many to name! Every singer brings something special to the table, so if I start naming them we'll be here all day.

Can you share with us more about New Opera’s upcoming plans/productions?

Our big opera production for this year is Die Fledermaus by Johann Strauss Jr. It's a really fun opera and we are setting it in contemporary Singapore, so expect quite a few fun surprises. It’ll be staged at the end of July—do check www.newoperasingapore.org  for more updates.

Tell us a fun fact about opera that most people wouldn’t be aware of.

When people think of opera today, they usually think of having to sit quietly through an intense performance. Back in the day, however, going to the opera was like going to a nightclub! People would be talking, gambling, drinking and eating in the theater throughout the performance. For centuries, going to the opera was a very social occasion, and while those days are perhaps behind us, we hope that our audience will think of it as something fun to do!

Late last year we organised a big bake-off, inviting home bakers to submit their best efforts to our Christmas Cupcake Challenge. We’ve only just recovered from tasting all the entries, and can finally announce the winner!

Home baker Ann Siau, 37, dropped off three treats for us—a gingerbread cupcake with cinnamon, a rum scented brown sugar cupcake with salted caramel frosting and core (the most challenging to make), and a chocolate cupcake with mint chocolate ganache. Siau tells us how she got started.

Congrats on winning the Cupcake Challenge! How do you feel?
I’m surprised and flattered at the same time, really. I don’t have much luck when it comes to these things. I didn’t dare tell anyone I’d won because I thought you guys had made a mistake!

What started your baking obsession?
Two things: KitchenAid appliances—which my husband got me—and watching celebrity chefs like Nigella Lawson on TV.

Any recipes you want to try?
I’ve been feeling nostalgic these days so I’m toying with the idea of making stuff that reminds me of my childhood, like gula melaka and kaya cupcakes.

Are there mistakes people make too often in the kitchen? Any tips to share?
Over-baking and over-beating. Cupcakes come out too dense and hard if left in the oven too long. Under-baking them isn’t as bad; at least they come out moist. Remove them from the oven two minutes before. Also, if you poke a toothpick through and it comes out completely clean, it’s already too dry.

Do you have plans to set up shop somewhere?
At the moment, no. Opportunity cost, soaring rental prices, competition is just insane—I think it’s just not feasible for me at the moment. I’m going to stick to what I’m doing.

See what Siau’s up to and follow her on her Facebook page for some kitchen inspiration.

Special thanks to our other finalists:
Brennagh Lee, Jade Foo, Corrine Tan, Tan Li Qin, Catherine Chua, Collette Height, Denise Low, Samantha Quek, Melody Harper and Kathleen Wong.

What can we expect from your Forlino Wine Dinner?
The theme for the wine dinner is “Italian Touches”. The menu will  be based on French and Italian culinary techniques, as my restaurant is located on the border of France and Italy.

What’s your cooking style like?
For me, cooking with fresh local products is something I love doing. I own a garden and it houses a variety of different vegetables, which I utilize when preparing dishes at Mirazur.

What are your beliefs in the kitchen?
I think we shouldn’t mask the natural flavor of good produce with heaps of different sauces and creams.

Any plans to set up shop in Singapore?
I appreciate Singapore a lot—I think it’s a beautiful place, full of energy, culture and a buzzing lifestyle. I’d be glad to perhaps open up a restaurant here. I don’t have any plans at the moment, but I’m very open to propositions.

Join chef Mauro Colagreco for dinner at Forlino on Tue, Apr 1 at 7pm as he prepares a seven course dinner (priced at $288) together with hosting chef Kentaro Torii.

How do you think the local arts scene has changed in the past ten years?
It has definitely become more vibrant and exciting. The cultural calendar is now crowded with performances and exhibitions. Artists are also more ready to take risks, both artistically and thematically. Plus, locals are being exposed to the arts at a younger age now. It’s an exciting time for the arts in Singapore.

What do you think the scene will be like ten years from now?
The social and cultural fabric of Singapore is always changing. Artists will respond to these changes and create works that reflect, critique or interrogate these changes.

How did the “disappearing” theme for this year’s anniversary bash come about?
We didn't want to do the usual celebrations with pomp and flair—instead, we wanted something contemplative, but not too serious. Chong Tze Chien, the Artistic Director for our anchor show The Next Stage, came up with the idea of "absence"—specifically, a tongue-in-cheek tribute of an alternate universe in which The Arts House does not exist. The concept plays on our memories, and hopefully makes people think about the role of The Arts House.

What books, local or otherwise, do you recommend?
The Chinese novel Art Studio by Cultural Medallion winner Yeng Pway Ngon is a monumental achievement. Confrontation by Mohamed Latiff Mohamed and The Inlet by Claire Tham are quite amazing too.

What do you enjoy most about your job?
Meeting the different artists and working with them. Their passion and unwavering faith in the importance of art is always inspiring.

What is the greatest challenge that you’ve faced so far?
Pulling off our 10th anniversary celebrations!

The Arts House kicks off its 10th anniversary celebrations with its anchor show, The Next Page.

I love my work. There’s no doubt about that.

My morning ritual is switching on the TV, making a cup of tea, and bringing it back to my room to watch the news.

Gone are the days of throwing my own galas and parties—Playhouse has been keeping me so busy. It’s my life now.

It’s very difficult to get people to like you all the time, and vice versa.

People don’t realize how much of an investment time is.

I cannot neglect my friends. Even when I’m busy, like I am now, there are times when I sneak out for a meal or coffee with them.

I think women just have intuitions about people—some call it energy, some call it chemistry. I always listen to my hunches.

People used to ask, “don’t you want children?” and I would say, “oh yes, I love kids. I love them fried.”

Single people should move out and live on their own. When I did that, years ago, standing on my own feet made me relate to the world very differently. I also led a great bachelorette’s life!

I don’t know how people can go to a party and not drink. I drink to make other people interesting.

20 years back, I just couldn’t wait to grow up.

The only way to find yourself is to go out into the world, try different things and taste the salt. And I’ve tasted the salt… a lot.

The closest thing I have to a guilty pleasure is drinking. A glass of wine or a nice G&T really hits the spot when I’ve accomplished something—like answering 20 emails in one shot.

Life has come to a standstill because of Yes, Prime Minister. I haven’t had time to read, go to the cinema or even re-watch Yes, Prime Minister on BBC Entertainment!

I do meet people whom my instinct tells me “don’t touch!” But I do try to be diplomatic—and open—to them.

When I was studying in the US, I was exposed to a lot of drugs. But I never slipped up. My tiger mom had trained me well.

Youth is your ammunition. You can afford to make mistakes when you’re young. Though that’s not to say you can’t make them when you’re old!

Where did you first hear of flotation?
It’s been around for decades and decades, but I first got exposed to it through MMA—a lot of people have discovered flotation as a technique to help them visualize their “perfect” performance.

What kind of physical benefits does flotation offer?
The anti-gravity nature of the environment allows blood to flow through body much more quickly. This reduces cortisol in the body, releases endorphins and allows the body to heal faster. It also cuts down the body’s “gravity-fighting” workload, which has benefits as well.

What about mental or psychological benefits?
It’s a conducive environment for meditation. Once you’re in a meditative state, your brainwaves and stress levels go down, while creativity and healing performance go up. Tibetan monks are said to spend 20 years to develop the ability to go into this state at will—and getting into the tank is like a taking bullet train to this state.

Because you’re detached from stimuli and are forced to focus inwards and spend so much time with yourself, the treatment can also change your worldview. Lots of people come out of the tank in a euphoric, light and hyper-aware (of sound and light) state that lasts for a day or two.
 

What’s the elevator pitch for the Printerous concept?
It’s a social design service where people can create personalized arts. We turn your designs into high quality arts through printing with advanced technology and skilled workmanship. Then we deliver the art to your doorstep with care. But in the future, Printerous will be the online platform for people to create, buy & sell personalized products from people all around the world.

Where did the idea come from?
These days, people love taking pictures with their smartphones or cameras—but often these memories end up only on social media or web storage. It’s now possible to revisit these memories every single day.

Is it hard to make pictures from people’s phones look good at a larger size?
We have developed proprietary image resizing technology that allows us to create good quality prints. We’re so confident that we’ll even give you a full reprint of your order at no additional charge.

Has anyone submitted anything strange?
We once got a Photobook order from a dog to its master, celebrating the master coming home after a long holiday trip.

If life gives you lemons… it’s time for shots!

You haven’t lived until… you have attempted to follow at least one of your dreams.

People could do with more… common sense.

If you like it then you should… put it in your mouth, or put a ring on it.

Biggest and baddest habit is… excessively drinking alcohol—obviously.

I wouldn’t name my kid… Mike Hunt.

If I woke up as President… I'd create more public holidays.

The AOS Collective performs at AOS Anthems: Magnum Nights by Chivas on Apr 26, 11pm at The Butter Factory. $25-30 at the door.