Tharman Shanmugaratnam

Singapore’s relationship with New Zealand has the ingredient that matters most in today’s world: trust. New Zealand and Singapore are working closely together on many fronts, and showing what countries can do together.* So it was a pleasure for me to meet Prime Minister Christopher Luxon today during his visit to Singapore. PM Luxon and I had a good exchange on developments in renewable energy, and on the challenge both our countries face of creating better jobs as AI picks up pace. We also discussed the problems that the war in the Middle East poses for the costs of energy, food and inflation globally. Our cultural exchanges are another positive in the relationship. One example: NZ artist Lisa Reihana’s multi-sensory artwork, GLISTEN, which featured at National Gallery Singapore in 2024. GLISTEN brings together handwoven Southeast Asian Songket and Tāniko patterns, a traditional Māori style of finger weaving. The more interweaving of cultures, and of ideas, the better in a world in need of greater understanding and trust in each other. *Our two governments signed an agreement yesterday that is the first of its kind globally: a legally-binding assurance of essential supplies between two countries. It gives Singapore assurance of NZ food supplies, and NZ assurance of fuel refined in Singapore, among other products on both sides. Photo: (1) MDDI/Betty Chua; (2) Installation view, GLISTEN by Lisa Reihana, National Gallery Singapore, 2024.

My first episode of 'Kopi-C with President T': where I meet individuals who have bounced back from difficulty, or who show how aspirations can be lifted. Had a good chat with Sheila Manokaran (@sheilamanokaran ) and Mason Andre Lim (@mazonandre ) in this round. To watch the full episode of 'Kopi-C with President T', visit https://www.presidentschallenge.gov.sg/kopi-c-with-president/ #KopiCwithPresidentT #RespectForAll

Glad to meet once again with Amina J Mohammed, United Nations Deputy Secretary-General during her stop in Singapore today. I have known her as a clear voice over several years, on creating jobs in the developing world, and advancing climate action and rights for women. Singapore supports ongoing efforts to reform the UN system so that it is relevant and effective in a changed world. It remains critical to how the world cooperates to tackle its largest problems, both today and for future generations. @unitednations Photo by MDDI/Betty Chua

Warmest wishes for the Tamil New Year, and to the Sikhs, Malayalees, Bengalis and our other Indian communities in Singapore who celebrate major festivities today and tomorrow. What’s there not to like about Briyani? Seen today as the quintessential Indian dish, but your race, religion or culture doesn’t matter. And if, like me, you have gone off beef, there’s a choice of the ever-popular chicken briyani, or mutton, lamb or seafood briyani. Slow-cooked, so the rice is infused with the flavour of the meats and numerous spices. My own choice these days is vegetable briyani – like in the photo, where jackfruit, still chewy, takes the place of meat. It’s in fact a fast growing, healthy and environmentally friendly choice* in India, where biryani is the most popular food order. Briyani is also another example of a dish that crossed geographies and cultures. It is widely believed to have originated in Persia (today’s Iran), before making its way to the Indian subcontinent centuries ago. Each region in India then evolved their own, famous styles of biryani. Southeast Asia has put its own riffs on the dish. Nasi briyani in Singapore and Malaysia is usually served with achar (pickled vegetables) or cooked slices of pineapple, and a generous amount of dalcha (lentil curry). In Indonesia, expect more coconut milk and local spices. *Vegetable briyani is often made with a short-grain rice from Tamil Nadu – called ‘seeraga samba’. It is gluten-free and has a lower glycaemic index than many long grained white rice varieties. It is also grown with less water, which is getting to be in seriously short supply in rice-growing regions. Photo shows vegetable biryani, using jackfruit, at Podi & Poriyal in Little India. Photo by Daras Singh/President's Office

Wishing all Christians a blessed and meaningful Good Friday and Easter. And for everyone a time of peace and reflection over the long weekend.    When I met His Holiness Pope Leo XIV at the Vatican last month, I presented him with a bronze sculpture that was an artistic rendition of the Chinese character 创(chuàng).    It was a replica of a larger sculpture* created by Brother Joseph McNally, the lifelong educator and leader in the arts whose legacy in Singapore includes the LASALLE College of the Arts.    In these troubled times, 创 (chuàng) - ‘to create’ - signifies the courage to begin anew and find a way forward for peace.     “Peace be with you!” is a greeting shared by many cultures. Yet it is more than just a wish we make for each other. As Pope Leo XIV stated in his papal message at the start of the year, “Peace is a principle that guides and defines our choices… The great spiritual traditions, as well as right reason, teach us to look beyond blood ties or ethnicity, beyond associations that accept only those who are similar and reject those who are different.”     *The original sculpture sits next to the Victoria Theatre and Victoria Concert Hall (as shown in the photo). Brother McNally is said to have been inspired by the brushstrokes of local artist Hong Zhu An.   (Photos by Vatican Media and the Singapore Symphony Orchestra)

Selamat Hari Raya Puasa to our Muslim friends, and to all who treasure the togetherness we live for in Singapore. We love our rice. Nasi Lemak. Chicken Rice. Nasi Briyani. The list goes on. But my favourite in recent years has been the traditional Nasi Ulam (literally rice and herbs). There is simply nothing like it for freshness and a tantalising mix of tastes – coming from very finely-cut raw herbs, vegetables and edible flowers, all mixed patiently into the rice, so that every mouthful gives you a burst of different tastes and textures.* And with as much sambal as you want, depending on how much chilli you can take! Nasi Ulam is yet another dish that reflects our multicultural heritage, and is enjoyed by people of all backgrounds. It is a classic Malay dish, but also one of the best examples of how Malay traditions influenced Peranakan Chinese cuisine in the region. As they say, “Ulam berbeza, nasi tetap satu” (Different herbs, but the rice remains one). Nasi Ulam was more common in Singapore in the old days, as people found numerous herbs and other edible plants around our kampongs. But it is making a revival these days – even in some of our hawker centres – as people take more interest in farm-to-table and healthy foods. Some also prefer their Nasi Ulam with dried shrimp, grilled fish, or chicken (like in the photo).** *A single dish of Nasi Ulam is made with tens of different raw herbs, vegetables and flowers, mixed into the rice. Commonly including turmeric leaf, lemongrass, kaffir lime leaf, wild pepper leaf, long beans, torch ginger buds, mint leaves, laksa leaf (daun kesum) and shallots. **The first photo features Nasi Ulam from @kebon.dapor , an urban greenhouse in Punggol, which collaborated with CUBA.SG to offer this plate complete with chicken and other ingredients. Photos: (1) by Kebon Dapor/Raja Mohd Fairuz; (2) by Bee Yinn Low

Keeping to the Singapore way. I have just given my approval for the Government’s spending plans for the coming year. They say “a week is a long time in politics”. But think of the last three weeks in global politics. We have to brace ourselves for a long storm of global instability. But even as we navigate the turbulence as a small nation, we have some strategic buffers in Singapore. We have built up reserves that will help us deal with major crises. We have Singapore Budgets that enable us to invest boldly in every needed skill and capability, and to preserve some finances for future needs. And we are trusted by countries around the world, which opens up new opportunities for mutual benefit, and enables us to diversify our trade and sources of energy. That must remain the Singapore way. Always prepared for a world where things may not go as we hope. Investing in the future for every Singaporean. Contributing our part to the global good. And standing up for what we believe in – a fair, open and humane world order.

When international law is respected, it is much like good health. We take it for granted when we have it. But you know how deeply we depend on it when we begin losing it. I have just concluded visits to Paris, Rome and the Holy See, where I had good and constructive conversations with President Emmanuel Macron, President Sergio Mattarella, and His Holiness Pope Leo XIV. I also met several leading thinkers on global affairs. A recurring concern is the growing instability in the world, and the steady loss of respect for international law. Smaller countries are acutely aware of the importance of laws that govern and restrain what states can do to others. But all countries, large and small, will face the consequences once disregard for international laws, and the humanitarian conventions that prevent innocent civilians from being targeted, becomes normal. Insecurity and mistrust grow. Trade and investment suffer. And it becomes that much more difficult to cooperate on the common challenges that all nations face, like the worsening climate crisis and global health risks. And like good health, it is much easier to restrain our worst habits to stay in good shape than to get it back once we’ve lost it. Photos by [1,2] MDDI/Lim Sin Thai and [3] Vatican Media

I must confess, as a typical Singaporean fascinated by food, that I have been a fan of Culinary Class Wars. It’s a captivating show, pitching Korea’s master chefs (‘white spoons’) against upcoming stars ('black spoons') — each transforming the most ordinary ingredients, like green onions, into exquisite dishes*. But it’s about more than food. The show reflects Korean imagination and dedication to excellence. Remarkable for a country that was one of the poorest in the world sixty years ago. It was my pleasure to meet President Lee Jae Myung this morning on his State Visit to Singapore. My wife and I look forward to hosting President Lee and First Lady Mrs Kim Hea Kyung this evening at the State Banquet – with some Korean ingredients of course. Our countries have different histories and cultures. But look closer, and the resemblances run deep. We share a basic instinct: that disadvantages and setbacks in our history must spur us to do better, not resign ourselves to falling behind. I believe that is the deepest reason why Singapore and South Korea understand each other well. There is a Korean saying about how ‘older is better’ for doenjang (fermented soybean paste, or taucheo as we say locally), as well as for people. So too, our friendship acquires a richer and deeper flavour with time. *The photos show Chef Choi Kang-rok (white spoon), who emerged the winner in Season Two, and Chef Kwon Sung-jun aka Napoli Matfia (black spoon) who won in Season One. Photos: (1) MDDI/Sean Koh, (2) and (3) Netflix, (4) MDDI/Kendrick Wong

Respect to Izaac and Koen. Better to lose the right way than to win the wrong way. Izaac and Koen were favoured to win.* They handed their Argentinian opponents a point, to make up for the umpire’s decision which they felt was unfair to their opponents. It came in the deciding set of their game at the Singapore Smash tournament. They chose sportsmanship over winning. It’s how life is best lived. *Izaac and Koen are ranked World No. 4. The Argentinian duo they were playing against, Horacio Cifuentes and Santiago Lorenzo, are ranked No. 30. (Photo by Gin Tay/Straits Times, story by Melvyn Teoh/Straits Times.)

From our dancers, musicians to costume and float designers, every move, every stunt and every stitch of fabric represents something more this Chingay. Because when we step in, with our rhythm beating as one, we create something powerful together. That’s the wish! ✨ Thank you President @tharman.sg for joining us at our rehearsal! 🎉 This 27 & 28 February, come down to the F1 Pit Building and step into culture, tradition and heritage. Grab your tics to Chingay Parade 2026 today (or redeem them for FREE with SG Culture Pass) via the LinkTree above 👆 #ChingaySG #ChingaySG2026 #MakeYourWishWithChingay #OurChingayStepIn

May the Year of the Horse bring abundant blessings! Speed and endurance? Yes, but there’s a lot more to admire in these majestic animals. There is a simple reason why horses have survived in the wild for millions of years: they live in close-knit communities. Protecting and taking care of each other. It gives them amazing group intelligence. Spotting dangers quickly, and making sure no individual horse is targeted by lions or other predators. Standing tightly together in storms, so they can share body heat. And necking, nibbling or just hanging around with each other, because they get stressed when they are alone. Another interesting point. The females (mares) make most of the daily decisions. One or two experienced mares are out in front – deciding where the herd should travel, find food and drink. The most muscular male (stallion) usually protects the rear. They even have their own childcare system. The whole herd gets involved. Looking after babies while their mothers rest. And helping the young to develop social skills by playing and ‘horsing around’ with each other. Sounds right! Strength in community. Not just endurance, but endurance together.