A moment in the rain sparked a movement for migrant workers’ welfare. Dipa Swaminathan, the founder of Singapore charity ItsRainingRaincoats (IRR), is rewriting the narrative for the city’s invisible labour force with her blend of compassion and dynamic action. In our November cover story, she tells Tatler what propelled her to action on a fateful stormy day in 2014.

Driving into the street where she was living at the time, she passed two drenched migrant workers. “I reversed my car, rolled down my passenger side window and told them to get in. They were reluctant as they didn’t know me, and they were wet and muddy. But I refused to move,” says Swaminathan. She brought them home and gave them a fresh change of clothes as well as food and drink. She also photographed them for a Facebook post to advocate for employers to supply raincoats or umbrellas to workers doing road works, then provided them with her mobile number for future assistance.

Months later, she got a call from the police, who told her that one of the two men, named Murugan, had tried to take his own life. “They arrested him, as attempted suicide was a crime at that time. The only number he had was mine,” she says. “They couldn’t contact the employer, and the only other person he knew in Singapore was me.”

When she arrived at the police station, Swaminathan was informed that Murugan had been transferred to the Institute of Mental Health (IMH). “When I visited him, I couldn’t recognise the man who had sat on my front porch,” she says. “He had grown a beard and there was no life in his eyes. He looked checked out and was crying.” When she learnt that his employer had withheld his wages for six months, she knew she had to intervene. She sent repeated emails to the police commissioner urging that Murugan’s employer be contacted to settle his overdue wages. A week later, she received a call confirming that he would receive his back pay and that the charges against him would be dropped.

Describing the experience as an aha moment, she says: “All I did was go to IMH and write a few emails. But that made such a big difference to one person.”

Her new‑found calling was reaffirmed only weeks later, in another episode involving rain‑soaked migrant workers. “I saw workers wearing black garbage bags in the rain,” she recalls. “Meanwhile, their supervisor was standing at a bus stop holding an umbrella.” Similar to her earlier intervention, she stopped her car and demanded to know their employer’s name. “One of them lifted up his garbage bag so I could read the name. I called the company and told them I had photos of their workers working in the rain. I threatened to send them to the Ministry of Manpower and the media if they weren’t given raincoats. They slammed the phone down on me,” Swaminathan recounts. However, when she returned to pick up her son on another rainy day, she noticed that the same workers were wearing bright yellow raincoats. Motivated by her experiences, she continued to champion the cause.

Eight years after its inception, IRR has far exceeded her original aspirations and now has more than 1,500 volunteers. Swaminathan says the most rewarding aspects of her role in IRR includes the network of connections it has afforded her.

For those on the cusp of launching their own charitable pursuits, her advice is simple yet profound: “Don’t wait to change the world. If you can change the world for one person, one dog or one plant, do it. The world is a better place now than it was just five minutes before you did it.”

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A staple in any jewellery connoisseur’s collection, the Love bracelet has enjoyed a resurgence in popularity over the last decade. It was conceived in 1969 by Cartier designer Aldo Cipullo, the same creator behind the equally iconic Juste un Clou. The Love bracelet has a distinctive look, with two rigid bands that come together elegantly to form a flawless oval, wrapped delicately around one’s wrist. What sets this statement piece apart is its unique fastening mechanism, which requires Cartier's specialised screwdriver, reflective of the enduring essence of love—two people are required to secure the screws of the trinket.

Over the years, the unisex Love collection has undergone a restrained but remarkable expansion. The Love ring made its debut in 1978, and in 1993, the very first white gold Love bracelet took the stage. Cartier continued to push boundaries by introducing a rose gold Love bracelet in 2002.

In a contemporary move, the jewellery house now unveils a novel treatment to update its iconic collection, which sees both their yellow gold and white gold Love bracelets endowed with a brushed finish. This refinement offers a softer aesthetic, while polished screws maintain a striking contrast against the new texture, adding to the collection’s allure.

Function meets decor in Cipullo’s radical design—a defining characteristic of the Love collection lies in its intricate screw detailing. These visible elements follow the parallel lines of the bracelet, accentuating the feeling of straightness and artfully daring to show the functional components responsible for keeping the bracelet securely in place.

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The newly-opened Mondrian Singapore Duxton is set to be the next lifestyle destination three new dining concepts by homegrown F&B company, Ebb & Flow Group. The outlets will be supported by Modern Provision, a new online boutique grocer which centres primarily on Asian produce and a farm-to-fork philosophy.

Opening in two phases from December 2023 to January 2024, the first two offerings opening concurrently are Tribal, and Slate. Tribal is a modern Asian grill focusing on wood-fire cooking, while Slate is a modern Asian bar focusing on fresh ingredients and minimal preparation. The retail site for Modern Provision is set to launch by January 2024, and will offer a curated range of Asian meats, seafood, produce, and ready-to-eat goods, including items exclusive to the grocer. Launched in tandem of the site will be Modprov, a Japanese concept serving up rice bowls in the day and izakaya-style skewers and snacks in the night. 

The concepts will be helmed by some of the best in the F&B industry. General manager Marlon Sulindro, who ran Fairmont properties in Singapore and China, is joined by F&B manager Ivan Felix, previously of The Warehouse Group and Morsels. Taking care of the culinary side is executive chef Keith Wan, who brings with him a team of dedicated sous chefs. Meanwhile bar manager Lai Siong Jin, who has previously crafted beverage programmes for Claudine and Loof, will handle the drinks programme. 

The expansion is Ebb & Flow Group’s attempt to establish a distribution line of their own that will function as a self-sustaining ecosystem. “The concern of a stable supply chain has always loomed over us,” Lim Kian Chun, co-founder and CEO of Ebb & Flow Group says. With other popular concepts under the group’s portfolio like The Dragon Chamber, Sommer, Willow, and Casa Vostra, Lim stressed that Modern Provision is meant to act as a “true catalyst for sustainable growth and community”. Lim adds that “with every producer relationship forged, there’s a trust to do their ingredients justice and a hope for continuation”.

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There is a certain allure to discovering hidden gems and establishments which only the locals know about. So when exploring South Korea’s vibrant culinary landscape, it’s best to ask a local. And who better to ask than K-drama star Lee Jong-suk? In an email interview, the actor had no trouble sharing his five favourite restaurants to visit in Seoul. His quick response shouldn’t come as a surprise. After all, the Secret Garden star is very familiar with Seoul’s vibrant dining scene, having opened the now-defunct cafe 89 Mansion in 2017.

For something heart, visit Modern Shabu House and dig into a comforting hotpot meal. Or, head to Somunnan Gamjatang for comforting pork bone soup brimming with pork bone, potato and mushrooms, and bathed in a rich broth. Speaking of pork, Daeseong Galbi’s soy-based pork is grilled until beautifully charred and juicy.

If chicken is your preferred protein of choice, take a trip to Jongno-gu for its spicy braised chicken. Its spicy broth is filled with garlic, chicken and leek and stewed until aromatic and flavourful. Once you’ve finished the meat, let the broth boil until it becomes thick and rich before savouring the leftovers with a serving of noodles. Alternatively, Dakeuro Ga serves up dakgalbi, a traditional dish of succulent chicken marinated in a sweet and spicy gochujang-based sauce and stir-fried until crisp.

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