What does Wong Fu mean?
Philip Wang: We get this question a lot and I wish I had a more interesting answer but it’s actually quite embarrassing. It’s based on this nickname that I had in high school that was based on a screening I did in middle school. It was just something I used in a few videos for fun and it snowballed into this. It has nothing to do with our last names, which is what a lot of people think.

If Wong Fu was a human being, how would you describe it?
Wesley Chan: It would be…
PW: …like us!
WC: It would be very happy-go-lucky with its own moments of deep thought. It would be someone that everyone is friends with; very approachable and positive. It would be someone that wants to learn and keep getting better.
PW: Hopefully a good role model.
WC: I think I just described the ideal person.

This is a tough one—if you had to choose, which would be your favorite video and why?
WC: We can all agree that we have a close relationship with David Choi so we’ve really enjoyed working on those music videos (See "That Girl" MV below.) with him. There’s a progression in terms of how they look and feel and we feel like we always improve a little bit every time we work on something new with him. His music is so good we wanted to make sure we matched it with good visuals.
PW: The music video we did for Wang Lee Hom is also something we’re really proud of. He’s the biggest celebrity we’ve worked with so far and it was a very big challenge because we didn’t have a lot of time to work on it. We only had a week to make it something successful—definitely one of the videos that show we’ve reached a certain point.

What inspires your work? Pop culture?
WC: Most of our content isn’t based on pop culture. We try to approach themes and topics that are timeless, minus a few here and there like the Jeremy Lin video we did. But most of the stuff are really general and relatable topics.

Does social media play a large role in the way you obtain material for your videos?
PW: Twitter and Facebook, which we’re largely engaged in, are mostly about connecting with our fans. We use it to interact with them and find out what they think about our latest projects, not really to check out what the latest trends are.

What did each of you want to be growing up?
WC: I wanted to be a lot of things but when my parents asked me this question when I was eight years old, I told them I wanted to be a dragonfly because I didn’t understand the question. But then after that, I wanted to be a paleontologist.
PW: I wanted to be a Lego designer, and I still do.

What have someone done with video that you admire and wish you’d achieved first?
WC: I think everything that the director Michel Gondry has done—all those camera effects—is so innovative. There’s something there that I can really look up to. What Christopher Nolan is doing now with his movies is also really amazing; no one has anything bad to say about his work because it’s just so good on every level.

Which one of you is the funniest?
PW: We all have different types of humor but that’s what makes us a good team—there are different dimensions about us.
WC: Our humor only works because there are three of us talking at once. If you put us all in separate rooms, I’m 100% sure that I cannot be funny.

What are some bizarre stuff you’ve found out about each other throughout your journey?
WC: Ted [Fu] likes to smell his food before eating it. Phil blows his nose after he eats.
PW: Yeah, after I eat, I always blow my nose for some reason. Is this bizarre?
WC: And me… I don’t like dust.
PW: I don’t like dust.
WC: No, but I really can’t do something if I see dust. Like before I drive, I have to wipe my dashboard…
PW: …He’s just OCD.

How about girlfriends, or do they not figure in the mix?
PW: I think it’s good to have a distance between our personal lives and what we put out there. We have personal lives [laughs]. It’s kind of fun to have our fans wonder what kind of girls we like. We like to keep the fans on their toes.

What does it take to be a YouTube star?
PW: We’re not like your typical YouTube star so the things we would suggest would be a little different. Wong Fu Productions never started out wanting to be YouTube-famous so I would tell people not to make that their focus. If you really like to make videos or tell stories or whatever, make that your focus. Make good content first before you worry about wanting to be popular. When we have the chance, we always like to tell people to make sure they’re chasing the right thing first. And also, what we do is a lot of work. I don’t think a lot of people know that. They just think “oh, they make videos” but it’s more than a full-time job; it’s like our entire lives. They have to understand it’s going to take a lot of work and time. We’ve been doing this for seven years! They should really have a passion for it before they decide they want to be famous.
WC: If it’s really what you enjoy doing, keep doing it and keep getting better. Don’t be afraid to try new things and be original. Keep growing as an artist.

Follow @wongfupro on Twitter for updates on their latest work. The insanely talented trio also have an online store, where you can find their Awkward Animals plushies.

How did it start?
It started since I was a baby. I have a wonderful father and grandfather who taught me to respect nature. You have to see my home; I’ve spent my life close to nature.

Why grow your own food?
The diversity, the organic produce and the freshness. Everyone was just doing the same global techniques, but I realized that what we were missing was the farm concept. And in Italy, we have four seasons, and each time of the year, nature gives you different products. I give guests what I feel when I go outside.

What are the difficulties?
Growing something of great quality takes a lot of experience. You have to focus on it every day. When you’re young, you don’t understand it, but as you get older, you appreciate the value more. And sometimes, the organic products don’t come out like GMO [genetically modified organisms] ones, which are all the same size, same color, and grow four times faster.

Do Europeans understand the farm-to-table ethos?
I would say yes, if you compare it with 20 years ago. I personally care a lot about what I eat, but today people live fast-paced, stressful lives. You eat fast food, stuff like McDonald’s. Please don’t go there. There are wonderful products and better options available.

What does farm-to-table mean to you?
It’s about being aware­ of what we eat­­—the ability to trace back and see the whole journey of our food. I heard that some kids today don’t even know what papaya looks like. They think it’s a square block, just like the one sold in supermarkets.

Why be a farmer?
Most farmers never appreciate what they do and always push their children away to do something else. I didn’t want to leave my parents’ land and I think farmers can be cool and creative.

What are the difficulties?
You need to be dedicated to your farm, and adding value to your farming business is important. I’ve enjoyed success with my organic farm, but I also help other farmers to achieve this as well. And in order to do that, they need to see that it’s possible and that they can connect to the organic market, at least, through me. Many have been brainwashed and still stick to the same idea that they need pesticides for their products. Another difficulty is the certification, which costs a lot for them, but I think it will bring the promise of more customers down the line. It’s an investment.

Do you think the local market understands what you’re doing?
We had some rough times in the beginning because not everyone is into organic products, until we found Bo and Dylan, from Bo.lan, who carefully seek out the best produce for their customers.

Do you think organic is a growing trend in Thailand?
I think the idea of organic is growing rapidly, but many places just use it as a gimmick, which could lead to customer misunderstanding. There are deceiving terms like “natural food” or “safety food” that people should be aware of. Many people also complain about the high prices of these healthy products, but actually, they are set according to supply and demand. Organic food should be in a normal price range, but it doesn’t happen because most people want the products quicker and choose that over quality. I really wish that more people would join this trend now. Many care about it only after they get ill or are dying, when it’s too late.

Photo by Chiawen Lin

What are the benefits of having your own farm?
Freedom. You get to see the food you are going to eat and know where it came from. You’re continually learning every day from the plants and the situations that arise.

What are the difficulties?
Farms require consistency.

Do you think local markets get what Pun Pun is doing?
Many thought we were crazy. We are an organic seed-saving farm and also teach courses, so that you can experience and learn sustainable-living techniques, including farming organics, making a house from sundried mud bricks, yoga and much more. But to create understanding as a farmer, you just have to do it. What we’ve learned is that it’s much more effective to do what you feel is right and then open yourself up for people to come and learn from it. If people can see it themselves, that is the best way to learn. You can talk all day about how people should change to organic, but this way, they’ll learn much more.

What’s going on with Pun Pun restaurant?
Our goal for the restaurant is to help support other organic producers by providing more of a market. We try to bring a mixture of local vegetables into more modern recipes to see how these can be eaten in different ways.

Do you think the idea of organic farming is a growing trend in Thailand?
It’s important that Thailand maintains a strong rural farming society, but in order to do that, they need support and more understanding from consumers.

Has Elbow’s gradual success—as opposed to a single breakout release—helped the band keep it real?
I think so. But it’s difficult to say; I don’t know what would’ve happened, for example, if we’d been a big success from the first album. All the other bands we know say that success has happened really well for us.

After the success of The Seldom Seen Kid was there a temptation to write more commercially friendly albums?
We were all quite cautious about how to follow it up. We all said we didn’t want to cash in on the success of the album. One of the nicest things about the new album [2011’s Build a Rocket, Boys!] is that most of the music press told us they were all relieved when they first heard it.

How does the band’s song writing process work?
Basically, we all pitch in with everything. I’m not solely responsible for bass, [Mark] Potter’s not entirely responsible for guitar, Guy [lead singer Guy Garvey] isn’t solely responsible for lyrics. It’s a bit of a free-for-`all, to be honest.

Elbow seems quite close knit. Do you guys ever fight?
Well, we do, but we’ve learnt to deal with it. Arguments don’t last long with us. It all starts very quickly and ends very quickly. Generally, it means we get on really well.

Elbow will close the Mosaic Musical Festival 2012 on March 18 at Esplanade Concert Hall.

I like it hard when it comes to… sex, booze and hip-hop.

The last time I danced… it was in the studio by myself, drinking white wine while pumping Fred Falke’s remix of Robyn’s “Dancing on My Own.”

To work up the crowd… I fire the airhorn, pump my fist and oh yeah, play a decent song.

My last best gig was… probably so good that I can’t even remember it.

My poison of choice is… Ciroc Blue Dot with a Spritzer.

Girls to me are… the most beautiful thing in the world.

The man plays at Social Thursdays feat. Hands Solo on March 15, at Avalon.

My life became a mess because I rose to stardom quickly. Everything I’ve done was popular. It inflated my ego, made me think that I was the best. I didn’t listen to more experienced people in the industry.

The baby scandal in 2010 hit me really hard. It’s like I fell from the top of a mountain and into hell. I didn’t know what to do or how to recover. [Actress Annie Brook claimed he fathered her child but she refused a paternity test.]

I went to the UK to live on my own for three months. I tried to live differently and gain other life experiences. I started washing dishes in a Thai restaurant and took English classes.

I was a nobody there. I was not Film Rattapoom, the singer. It was the simple and happy life that I had never had.

It made me realize how hard it is to earn money. I earn money easily as a singer. It also made me appreciate my career in entertainment.

I promised myself I would be better if I ever got a chance at a comeback.

I am lucky. The time that I’ve had to wait [to come back] was shorter than I thought it would be. But I had to get things right and fair for everyone.

I’m pretty sure my life won’t be as bad as it used to be. And I am so grateful that I have my friends and parents.

Now I can speak with pride to those who are in pain. I can say I have faced problems and I got through them, therefore, so can you.

People don’t realize when they live happily most of the time. When they face troubles, they tend to focus on the bad instead of the positive.

I’m trying to broaden my knowledge. I am getting older. I can’t just jump on stage and dance for teenagers anymore.

I’m now learning about behind-the-scenes jobs, like being a producer or a director. I also helped write the script and co-direct my new movie, Rak-Aow-Yu.

I had the idea of making a flood-related movie when I was a volunteer during the floods. I saw people full of hope. People were coming together to help each other. I thought that it would be great if we could spread this idea that we can survive a crisis by being united.

Poj Arnon was crazy enough to help me shoot this movie when the water was everywhere. We didn’t have electricity. We didn’t have a monitor to check. Sometime cars drove so fast that our crew almost dropped camera equipment into the water. That’s why I’m so proud of it.

People deal with problems based on their attitude. Those who are always anxious are always the ones who sit and suffer. Those who are positive always find happiness, even when facing trouble. I am trying to balance both sides in me.

I won’t see myself as a successful person until I can make a certain amount of money. My parents don’t live comfortably yet. Helping them is my priority from now on.

I’m still afraid about coming back to work as a public figure. I don’t know if audiences will accept me yet. I would love to do a travel show because I love travel. I also have my tour company, Chill Out, which is still going well.

I am not afraid of falling in love but I just feel I am not ready yet. I’m still learning how to trust people. The scandal taught me to be careful about the people I let into my life. It now helps me weed out those who are not my real friends.

If I can be with someone in the future, she must be someone smart and mature enough to understand how to live with a busy guy. Some girls never understand how to live with those who don’t have much time for them.

I am thankful the 2010 scandal happened to me. It’s the most valuable experience I’ve ever had. It showed me what a fool I was.

BK: Who is your musical inspiration?
My music experience started when I was in grade 3 as the violinist for the school orchestra at Vachiravudh College. After six years in that position, I found it boring, so I quit and switched to vocals. One day, during my first year at ABAC, my friends gave me a Damien Rice CD, and I was enlightened. I found my style and real inspiration. Other inspirations would be Jack Johnson, Lenny Kravitz, Moderndog and Thee Chaiyadej.

BK: How did you go pro?
My friend Tee [vocalist from Jetset’er] asked me to join an acoustic competition at ABAC. We formed a band with Sunny [Sunny Suwanmethanon, actor] and won the runner up prize. Our band, Side Project, ultimately split when I went to Sweden to do my master’s degree.

BK: Do you have a full-time job?
Well, I used to have one as a business consultant, and I would also keep playing music at bars after work. But it was too overwhelming. I couldn’t keep up both a full-time day job and play gigs at night. I had to make a decision, so I quit my day job. I played at Cosmic Café and met Ping [Monotone’s drummer], who asked me to sing on Monotone’s album, Rean Chen Tan Poo Mee Sit Jab Pla. I jumped at the opportunity.

BK: You took a huge risk quitting your job.
Playing music and working a “real” job evoke quite different feelings. I just think I’m a better version of myself in music than as a consultant. I don’t care about being rich. I’d rather be doing something I love as long as I can make a decent living. Plus, I love the feeling when my music moves someone.

BK: How did you get involved with Lazy Sunday 2?
DJ Aui [Fat Radio] asked me to audition for Krit [Kritsanawarin] after seeing me play at Stu-Fe with Singhto Numchoke. I was really nervous about the audition because that sweet style of singing, like Praew Kanitkul or even Bell Suphon, isn’t my kind of thing. I was surprised when Krit called me and said I had got the job.

BK: So what’s next?
Actually, I have another album that is coming out at the same time as Lazy Sunday 2 called Zor Nok Hook Ta To, which is a joint project with the Monotone crew. Apart from that, I’m now working on four more projects: a duo album with Ping Monotone, my own album, putting together a new band called Wai Roon Yod Niyom with some friends, and playing gigs as guitarist with Tue’sday this year.

Alicia Tivey (Top left corner)
Executive chef at The Moluccas Room

Her backstory: Tivey, who was raised in Bandung, has been cooking for the last 20 years. She’s also trained under the likes of Tetsuya Wakuda, who she says is such an amazingly supportive friend and boss that “it was almost as if he was the one who’d had the baby, not me.”

On being a woman in F&B: “You have to work harder and better to prove you can do it. But I take that as a challenge to beat the system. You have to see it in a positive way and just do the best you can. You become one of the boys. You talk like a guy, act like a guy, but once I end work, I snap out of it (fortunately for my husband). I think female chefs have better taste buds than men and a lighter touch.”

Advice for life: If it’s something you love, go for it. Remember, money can’t buy happiness.

Little-known fact: Tivey’s Indonesian mother’s punishment for her as a child was to make mayonnaise by hand.

Signature creation: Confit Sakura ayam tuturaga ($27). “I love Indonesian basil, and this Sakura chicken confit curry is fresh and light yet satisfying.”

Shen Tan
Chef and owner of Wok & Barrel

Her backstory: This born and bred, true-blue Singaporean is a late bloomer where cooking is concerned; self-taught Tan only learned to cook at the age of 27 out of sheer necessity during a stint in Sydney. She gave up her position as events director for Forbes in 2009 to set up a nasi lemak stall in Maxwell market.

On being a woman in F&B: “It depends on the context, hot kitchen vs. pastry kitchen, restaurant vs. hawker center. There isn’t the same gender divide or glass ceiling in a hawker context. I think women tend to think that they have to prove more than ever that we can hack it, but I don’t think that’s necessary. It’s your palate that matters, not if you can carry a 50-kg bag of rice. Then again, I’ve never worked in a kitchen where I wasn’t the boss.”

Advice for life: Work hard and really, really believe in yourself.

Little-known fact: Tan is a real beer monster and can easily drink most men under the table.

Signature creation: Beef rendang pizza ($13.90). “It’s an amalgamation of everything I’ve learned about cooking, combining different cuisines and techniques all in one."

Tammy Mah
Executive pastry chef of the Garibaldi Group

Her backstory: One heck of a spunky individual (no, we’re not just talking about her spiffy hairdo), Mah hails from Malacca where her Peranakan granny first taught her to cook. After training at several restaurants and hotels in Singapore, the talented 28-year-old is now the executive pastry chef for the Garibaldi Group.

On being a woman in F&B: “When it comes to something as precise, tedious and sophisticated as pastry work, men’s pieces just aren’t as sleek and refined as a woman’s. That said, there are a lot of good pastry chefs who are men. There’s more acceptance and more women in the industry now, but in the past, some male chefs wouldn’t take on female trainees.”

Advice for life: When you’re humble and willing to learn, you’ll gain more than you put in.

Little-known fact: Mah may be a pastry chef, but she doesn’t have a sweet tooth at all.

Signature creation: Sweets Garibaldi’s fromage blanc (from $28). “It’s the first dessert I proposed to my head chef when I was a trainee and I think it really represents me.”

Aubrey Sim
Lead bartender at B28

Her backstory: Sim’s a local girl who first dipped her toe in the scene when she was just 19 while pursuing a BA in economics at NTU. Fast forward a few years, this relative newbie took the title for 2009’s Singapore World Class and has become one of the few prominent female bartenders in town.

On being a woman in F&B: “Females aren’t taken seriously right off the bat. You definitely have to prove yourself, that you can not only do exactly what the guys do, but do it just as well as them, better even. You also need to toughen up a little; it helps that I’ve never really been a girly girl. Customers trying to pick me up is a real job hazard.”

Advice for life: Know your stuff, have a good bank of knowledge and be disciplined.

Little-known fact: The very slim Sim eats a whole lot of chocolate and dessert. (We just want to know where it all goes.)

Signature creation: Old Fashioned ($35), with a twist. “I do this off-the-menu number with Ron Zacapa 23 and a dash of orange-chocolate bitters. It’s a great nightcap and really defines what my taste profile has evolved to as a mixologist.”

I first came to Singapore in the mid-‘90s. I was approached by the late [Brother] Joseph McNally, founder and then president of LASALLE College of the Arts.

I accepted a six-month contract, but liked LASALLE and Singapore so much. I’ve been here ever since.

I have a tendency to always look forward, even if I know it’s healthy to slow down at times, step aside, reflect and look back.

Leonard Bernstein’s conversations were exhausting for me, because he jumped from one topic to another. His encyclopedic knowledge was awesome; you name it, he spoke about. He also spoke a lot about death, but with a sort of serene detachment.

I’m into bird watching and philately. The rarest stamps I own are Belgian ration food stamps from WWI.

I avoid Bach’s St Matthew’s Passion because it brings me to tears.

I don’t have a single favorite composer, but I inevitably return to Bach because, during the time of worst difficulties in my life, he reminds me why I chose to be a musician.

I wish I’d written Stravinsky’s The Rite of Spring.

Musicians have a tendency to look down on composers from their own country. I suppose the reception has improved somewhat in Singapore, but there’s no short cut.

It took a good millennium to create Europe.

Handphones ringing during a concert are unnerving. I lose concentration while conducting, I must then refocus the musicians, and we must then reconnect with the audience.

We don’t have the right to penalize the rest of the audience for the behavior of one individual.

I have a problem with audiences who don’t recognize a good performance from a bad one, judging by their response.

When I was young, I couldn’t understand why, the older my mentors and teachers were, the less they attended concerts. Now, I’m starting to understand.