Meet David Chen, 35, COO and co-founder of Golden Sunland, a rice company he co-founded in 2016 with Peng Jingkai, 37. When it comes to rice, David is in familiar territory but it is also his calling and passion.
The fintech revolution is gaining momentum and it knows no boundaries. But where is it going? What are the latest trends? SMU Prof Robert Kauffman gives a peek into the upcoming trends and outlook of fintech.
One of the best things about an overseas exchange is having the opportunity to slip in road trips to nearby states and countries. In this article, SMU undergrad Cheong Sheng shares top 4 road trips he's made from Massachusetts, USA.
SMU Business undergrad, Marvin David De Santos takes us through his recent SMU-X overseas trip to Manila—a land full of growth, opportunities and development, yet deeply rooted in its Filipino heritage.
Ivan Chong, director at RSM Corporate Advisory, was keen to obtain his licence to become an approved liquidator. He knew SMU's Master of Professional Accounting would give him the qualification he ... Read More
After working for more than a decade in Japan decade in corporate banking and real estate, Yuta took advantage of an APEC Scholarship to study his MBA at SMU and to build skills that will help him someday start a peer-to-peer lending related company.
Chuck Ng’s first degree was in chemical engineering, but he knew he wanted a career in finance even before he had graduated. He shares how he made the decision to enrol in a specialised programme that focused on wealth management to obtain his ... Read More
Catalin Burlacu, Adjunct Faculty of the SMU MITB (Financial Technology) programme sets out the main trends that will affect the industry in the next five years: Artificial Intelligence (AI) and Machine Learning (ML), Conversational Computing and Immersive Technologies.
Ng Pei Lin was keen to deepen her knowledge about data analytics after realising it was playing an increasingly important role in her work.
Singapore’s local cuisine is the outcome of different food traditions intermingling through trade and cultural exchange. As what the world eats becomes increasingly globalised, Prof Lily Kong argues that the best way to keep Singaporean food ... Read More
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