Nair had claimed in his evidence in chief, under questioning by his lawyer Mr Suang Wijaya, that he did not intend to cause ill will between races or religions by his words. The offending content was a YouTube video of a remixed song targeted at the Chinese, as well as social media comments with comparisons of Indians and Chinese or Malay Muslims and Chinese Christians. The incidents were between July 2019 and March 2021, some when he had already received a conditional warning for similar offences earlier. Mr Malhotra took Nair, 31, through each of the four incidents, comparing what he said in court with statements he gave to the police as well as an apology jointly released with his sister, the social media personality known as Preetipls.
Nair, whose full name is Subhas Govin Prabhakar Nair, was cross-examined by Deputy Public Prosecutor Suhas Malhotra over four charges of attempting to promote ill will between races or religions. It was left to the cook to prepare good food, including snacks and desserts that did wonders to their skin.SINGAPORE: Singaporean rapper Subhas Nair was accused by the prosecution of "twisting the facts" to suit his own narrative, in a racially charged trial on Wednesday (Mar 22). “In ancient times, princesses did one important thing to stay pretty and young they ate right. For the steamed rice cake, I insisted on the right bamboo hollows it was a task for the procurement team but they did it.”Ĭhef Lai tells the story of a Chinese princess who wanted to eat good food to stay pretty. For the Hainanese rice, I made sure the procurement team got me the most tender birds (chicken). “That is how we enjoy our traditional food. In his cooking, steaming, wrapping and cooking in bamboo hollows are a big thing. I always find myself fitting in easily.”Īs a chef and consultant, he feels promoting Nyonya food is a great way to showcase how cultures can unite and marry beautiful flavours. “My work experiences have made me flexible to adapt to all kinds of environments. He was always interested in travelling to explore food from different continents.
With more than three decades of experience as a pan-Asian cuisine specialist, he has been at the helm of several restaurants in Europe and South Africa.
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