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Enter brave new world of on-trend workspaces

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IS THE office of the future one with hotdesking, lockers and a pantry filled with free snacks and lunches a la Google? Not quite, as office planning experts say that what works for the big tech company could be totally inappropriate for most corporations. Nor is the currently popular open plan office the way to go either.

In Friday's issue of BT Weekend magazine, we look at how organisations are increasingly looking for ways to create the right environment to attract the right talent, and how building owners are introducing new features and services to attract office tenants as well.

From building concierge services to facial recognition access (goodbye to staff ID passes) and even meeting rooms in sky-rise gardens, the idea is to make employees wake up in the morning and actually look forward to going to the office. Find out how.

One person who certainly can't wait to go to work is Peggy Chan, a Hong Kong-based chef who has dedicated her career to pushing the sustainability and eco-friendly food message. She has garnered her fair share of converts to her vegetarian cuisine without preaching but by wooing them with dishes such as her rendition of bak kut teh, made with truffle wontons instead of pork ribs. She shares her thoughts about eating sustainably, and the future of food.

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Speaking of food, the Michelin stars were recently unveiled in Singapore. We go behind the scenes to find out what the stars really mean for a restaurant's bottom line. And for a bit of light-hearted fun, we chat with some private home-dining chefs about the highs and woes of dealing with customers who take "make yourself at home" a little too seriously.

Design-wise, we head to Sentosa Cove to check out a house that stands out with its grid-like facade; and take a look at homegrown film director Anthony Chen's new film Wet Season, which captures Singapore more accurately than any film in recent memory.