Browsing “Maison Margiela”

“There’s nothing in particular that sparked my interest in fashion. I just feel that if you dress well, you will naturally feel good! Some people think that I’m attention seeking, but I mean, why else would you have stopped me, right?”

"Of all of the countries I've visited, Japan remains one of my favourites. I really enjoy the thrifting scene there—stores are so well-curated, and I've found many gems at a fraction of their original price there. Some of my favourite Japanese thrift stores are 10tow, 2nd Street, Kindal, and Otoe."

“Sunscreen is a must-have in my skincare routine and I use it religiously. A lot of people leave sunscreen out, but not only does it block UV rays, it also shields us from the blue light emitted from our laptop and phone screens, which can be detrimental to both our skin and eyes.”

“Before I had my daughter, my life revolved around work. Now, I’ve had to take a step back to figure out a balance between both work and motherhood, as well as to make time for self-care and hobbies. I think all of these are equally important in maintaining sanity.”

“One of my all-time favourite artistes is Jhené Aiko, an American singer and songwriter. Her empowering songs have given me confidence and helped me to become comfortable in my own skin. That’s the beauty of music, it has the power to inspire us everyday.”

“My favourite building in Singapore is the Golden Mile Complex which unfortunately will be demolished soon. Unlike the rest of the country that can feel very polished and rigid, this building feels alive—I can feel it breathing and changing, and it’s full of character!”

Keeping your head down as you walk can come with pleasant surprises—like spotting a pair of split-toe, Tabi shoes that aren’t common…

“To me, fashion is individualism.”


“Rather than running a business, I’d focus on enjoying life.”

“I’d love to learn the art of cooking hokkien mee. It was the only local dish that I missed and craved when I was studying overseas. There’re no recipes online, and it seems that it’ll take a lot of skill, patience and craft to master cooking it.”