As more data centres are built to power the city-state’s digital transformation, the design of these high-tech boxes become ever more important.
What do “The Internet” and “The Cloud” look like to you? Even a Google search turns up nothing more than diagrams of seemingly invisible networks that connect the world’s computers, phones and devices. Well, stop looking up and start looking around, because the world wide web exists in plain sight across Singapore. Inside buildings known as “data centres” are the racks of computers that form part of the network which we increasingly depend on in our everyday lives.
They are alongside motorists as they travel down the Ayer-Rajah Expressway—between the flyovers at Buona Vista and Portsdown. One is a neighbour to residents living in the public housing blocks along Serangoon North Avenue 5. Another greets students across the road from Corporation Primary School. These data centres are where information is collected, stored, processed, distributed and accessed, and they are all part of a web of similar facilities connected around the world via fibre cable and satellite.
It has been two weeks since I returned to tropical Singapore. The sweltering heat outside makes me yearn for the cooler weather during my recent trip to Tallinn, Copenhagen and Helsinki. More than comfort, I find that living with the seasons makes one more sensitive to the environment. The daily need to respond to the weather — be it making plans or dressing accordingly — reminds us of how we relate to nature. But weather along the equator is significantly less drastic. In fact, I used to think we had no seasons until I attended a discussion on produce in Singapore last week. One of the chefs reminded us that different species of fish thrive in the seas around our island depending on the time of the year. But as few of us cook and shop in supermarkets selling only imported produce, we have lost such knowledge of how nature works…
Even as traditional food businesses keep up with the times, they must keep their “soul” while showing empathy towards their customers, says Larry Peh.
When Tong Heng approached him to rebrand their over eight-decades-old business, Larry Peh knew it would be a fine balancing act. The Cantonese pastry shop in Chinatown is well-known amongst older Singaporeans for its diamond-shaped egg tarts. But its new generation owner, Ana Fong, also wanted to attract a younger audience so the business would continue thriving.
“The question for these brands is: ‘How do we change ourselves without alienating the older fans?’,” says Larry. “Yet, we also want younger audiences to look at them and say, ‘Sounds interesting. I want to try it out.’.”