How does one improve upon something that’s already so luxurious? In the case of this Good Class Bungalow (GCB) located in the Holland Road precinct, Ed Ong, founder and creative director of Dwell Interior Design, undertook a richly detailed overhaul of its interior spaces so they would suit their occupants’ lifestyles better.

Occupying a 15,100 sq ft plot of land adjacent to the Green Corridor, the GCB is home to a neurosurgeon, his gynaecologist wife and their two young adult daughters. Its interiors, which amount to a built-up area of 12,000 sq ft spread over two storeys and a basement level, had not been updated in over two decades.

The husband had come across the interior design practice’s portfolio of residential projects online and felt that the firm’s approach to luxury was compatible with his own vision. “They wanted a full makeover, which included a renovation of the living spaces, the kitchen and dining area, the bedrooms, and the basement entertainment room,” says Ong. There was also a need to factor in the family’s collection of artworks and vessels, which they had acquired from all over the world, in the rejuvenation exercise.

One of the main reconfigurations involved the living area on the ground floor, where a double-volume, 8m-high expanse of glass invites the green of the trees and the blue of the swimming pool indoors. The old layout placed the family’s Steinway grand piano in front of this spectacular view, while the main sitting room was situated on the other side. Ong flipped the configuration and created several cosy touchpoints, both maximising the space and expanding its functionality.

An elegant customised divider, featuring a solid marble base with a graphic pattern from Italian purveyor of luxury stone Antolini and gold-hued wood veneer slats with gilded trimmings, demarcates the space into an intimate piano lounge and an airy sitting room. The former has the Steinway against the backdrop of the koi pond, with a new bar area in one corner that allows the family to serve drinks to guests while they show off their musical skills. The latter offers full, uninterrupted views of the outdoors from the comfort of a plush sofa set from Minotti. The size of this area allows the sculptural spiral staircase and statement pieces such as Driade’s striking glossy red Nemo swivel chair and Moooi’s life-sized black Horse lamp to each have their own space and moment to shine against the backdrop of nature.

Each piece of art, too, has its own dedicated display spot. French artist Arnaud Nazare-Aga’s sumo sculpture is a welcome pop of colour against the dark form of the spiral staircase. Behind it, a painting by the late Australian Aboriginal artist Ollie Kemarre brings visual flair to a wall. Serving as a balustrade of sorts for the stairway leading to the basement is an oversized display shelf showcasing the family’s colourful collection of large vessels.

The second floor’s layout overhaul saw each bedroom transformed into its occupant’s personal sanctuary. Most notable is the master bedroom, which was given a new configuration that allows the husband and wife to wake up to the energising sights of the greenery outside. Here, Ong did away with doors so they could make their way to the ensuite wardrobe and bathroom area unhindered. “Bathroom” feels like an inadequate descriptor for this domestic spa, which is clad in elegant grey marble with his and hers sinks, separate stalls, and a sit-down vanity in the centre.

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Leading an eco-friendly lifestyle goes beyond reducing the use of plastic straws and single-use plastics. Swapping to a more conscious lifestyle means taking small and meaningful steps to change the way we live—and these steps, while small, can have a large impact. Lucky for us, we have also seen various grocery, lifestyle and fashion brands offering products that can help us progress towards a more sustainable lifestyle.

For one, The Social Space promotes awareness of sustainability and conscious living through its cafe, fair trade retail area and nail salon. In the retail area, find eco and socially-conscious products from mineral salt deodorant sticks to insulated bamboo tumblers. If you’re just starting out on your journey to a zero-waste lifestyle, check out its zero-waste essentials section and find products like cutlery sets, reusable straws and bamboo toilet paper. The concept is also a platform for differently-abled people seeking to acquire skills and employment.

Ditch the bottled soaps and opt for handmade ones from local brands such as My Naked Bar and Rough Beauty instead. The former offers cold process soaps that are vegan, paraben free and synthetics-free. If you’re looking for a deep cleansing bar for sensitive skin, go for the Moroccan red clay bar. This light and floral bar is formulated with a six-oil blend and Moroccan red clay. While those with eczema can go for the lavender oatmeal, a gentle and unscented bar that nourishes and soothes the skin. The latter features handcrafted bath and body products are made with natural botanical ingredients which have been sourced from around the world. A range of lightly scented soap bars are available, including the Mari Bar. One of its best sellers, this soap bar offers notes of bergamot, orange and grapefruit. Its Mari range is named after a rescued cat, and ten per cent of sales from this range will be donated to community cat rescue and trap, neuter, return (TNR) efforts in Singapore.
 
Looking for ways to reduce the use of single-use plastic containers and boxes? Try using a beeswax wrap from Minimakers the next time you’re looking to store your leftover food. Singapore’s largest manufacturer of beeswax wraps, Minimakers work with locally based designers to produce planet-friendly wraps. Since 2021, the brand has also worked together with the Autism Resource Center to employ individuals on the spectrum. On its online store, find a wide selection of wraps in various sizes and fabrics. The Oink Oink is one of its best sellers and features fabric from local surface pattern designer The Patternholic.

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When Singapore went into lockdown in 2020 due to the Covid-19 pandemic, Tim Meijers, the chef-founder of Tim’s Fine Catering, found himself stuck at home and thinking about how to make his bespoke catering company better for the planet. “I took a step back and assessed my catering business, its direction, and how I could be more sustainable,” he tells us. While Meijers and his team have been using eco‑friendly reusable porcelain plateware, stainless steel cutlery and linen napkins instead of disposables, they also “consciously began sourcing produce and ingredients that are locally‑grown and seasonal to discourage forced agriculture and reduce our carbon footprint”. The chef now “meticulously plans our ingredient orders to ensure they are just sufficient for our events, thereby curtailing kitchen waste and promoting a more eco-conscious use of resources”.

Meijers is not alone in his goal of stepping up his sustainability efforts over the past few years. As the word “sustainability” streamed into diners’ consciousness, many chefs and F&B business owners adopted similar approaches such as minimising food waste, avoiding disposable ware and cutlery, and sourcing local produce and ingredients in a bid to be greener. But as these methods become more commonplace, what else are they doing differently to move the sustainability conversation forward?

Oliver Truesdale-Jutras, the former head chef of urban farm and restaurant Open Farm Community and founding member and current chairman of Singapore’s F&B Sustainability Council, believes that the core focus for most restaurants will still be sourcing local and seasonal ingredients, as well as addressing food waste. Truesdale‑Jutras explains that these are still very “impactful areas that chefs and restaurateurs can easily get behind” as they do not require “heavy investments”, especially for restaurants that are already in operation.

If such sustainability processes are not built in from the start, he likens the massive change to that of building a car. “It’s very easy for an expert to make a car, but it’s hard to build it when it’s already on the highway. Thus, once the restaurant is running, it’s very difficult to pivot to fundamental sustainable aspects.” He adds that this is a challenge that is “not unique to Singapore, but [is felt] globally”.

Since restaurant Air, which stands for “awareness, impact and responsibility”, opened at Dempsey Hill this January, sustainable principles have already been built at its core. After all, the farm-to-table concept is helmed by Will Goldfarb, the chef‑owner of Room4Dessert in Ubud, Bali, and Matthew Orlando, the chef-owner of the now-shuttered Amass in Copenhagen, Denmark, which was considered as one of the world’s leading restaurants in sustainability. But describe Air as a “sustainable restaurant” and you will be gently corrected by Orlando, who says, “that’s just a by-product of our pursuit of new flavours”.

For one, the 40,000-square-feet space features a sprawling garden created in partnership with local urban farm City Sprouts, which grows about 60 types of seasonal herbs, spices and fruits that are used heavily on the restaurant’s menu. There is also a massive R&D kitchen on the second floor, where the culinary team regularly experiments with ferments, nose-to-tail cooking, and the use of by-product ingredients that are often discarded. “We created a lot of not-so-good dishes” quips Orlando, “as well as innovative dishes that make the best use of every ingredient”.

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Chanel’s biennial culture fund “Next Prize” is a global initiative to accelerate the ideas that advance culture, extending the House’s century-long legacy of cultural patronage. Every two years, the prestigious prize honours ten international contemporary artists who are trailblazers in their respective disciplines.

This year’s honourees originate from six countries and span a variety of artistic mediums. “Each is a catalyst and a pioneer. Each is disrupting established practice across a multitude of cultural fields, from art and opera to cinema and game design. Watching their creative journeys will be thrilling,” says Yana Peel, global head of arts and culture at Chanel.

And among them is renowned Singaporean multi-disciplinary artist Ho Tzu Nyen.

Ho’s deeply introspective practice encompasses animation, performance, and installation, and is often concerned with the ever-changing identity of the Southeast Asian region. He represented Singapore at the 54th edition of the Venice Biennale, and has held solo exhibitions at iconic institutions such as the Guggenheim Museum in Spain and the Mori Art Museum in Tokyo.

Most recently, Singapore Art Museum marked two decades of Ho’s illustrious artistic journey through a mid-career survey exhibition titled Ho Tzu Nyen: Time & the Tiger. The show will tour to the Art Sonje Center in Seoul, and the Hessel Museum of Art in New York before travelling to the Mudam Contemporary Art Museum of Luxembourg next year.

On top of receiving €100,000 (SGD$146,240) in funding from Chanel to realise any ambitious art project of his choosing, Ho is granted entry to a two-year mentorship and networking programme. The scheme is supported by cultural partners of the luxury fashion label across the world, including the Royal College of Arts in London.

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