The Big Story, broadcast every weekday at 5.30pm on Facebook and YouTube, has reporters and senior editors discussing the top stories of the day, in the heart of the newsroom.
On Monday's episode, correspondent Joyce Teo will talk about a new report's recommendations for preventive measures to reduce the incidence of cardiovascular diseases, as one in three deaths in Singapore is due to heart disease or stroke. Also, who says hospital food has to be bland and boring? STFood Online Editor Hedy Khoo will talk about the trend of restaurant-worthy hospital food, with dishes such as wok-fried lobster and Black Angus beef short rib on the menu of some hospitals.
Topics covered in previous episodes include the aftermath of the Hong Kong protest and Beijing's response to the protest, The Straits Times interactive graphic on National Day songs, the impact of Google's Huawei ban on users and the Committee of Inquiry's findings into the death of actor Aloysius Pang.
Why do I need to prevent restaurant-worthy hospital food 🤔
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