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Into the Wild
Welcome to the WILD Company! Here is a company staffed by animals from many species-different from other companies-but they tended to keep to their own kind. This diversity worked against them as inherent dysfunctional behaviour meant that departments tended to work in silos, unwilling to share or inform others. This is a corporate jungle filled with distrust, where blaming others and finger-pointing were the norm, and where some animals were fearful of others, especially those with fiery tempers and unreasonable demands. This was a company in desperate need of a new direction. As fortune would have it, a crisis paves the way for the senior management team to start a journey of self-reflecti...
FAMILY LAW NON-MUSLIM IN MALAYSIA: SECOND EDITION (IIUM PRESS)
The second edition of Family Law (Non-Muslims) in Malaysia is generally an improved version from the. first edition which was published ten years ago and heavily referred to by law students as a textbook. It discusses the substantive family laws related to the non-Muslims in Malaysia which are based on the Law Reform (Marriage and Divorce) Act 1976- an several other supplementary statutes. Besides updating the previous chapters on family law matters, the book updates the global concern on the appropriate law when dealing with family related disputes in the 21st century. The new topics on reconciliation and mediation are incorporated to emphasise the need for therapeutic intervention when...
Singapore Business
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Introduction to Shaolin Kungfu
This is the first kungfu book by a Shaolin Grandmaster, Sifu Wong Kiew Kit, who has become a legend. It gives a comprehensive introduction to Shaolin Kungfu, including: - The philosophy and history of Shaolin Kungfu. - A basic Shaolin Kungfu set with many secrets revealed. - Combat application. - Internal force training. - Kungfu weapons. - General principles of kungfu. It is a book that any Shaolin Kungfu practitioner should have.
Madam Choy’s Cantonese Recipes
Having turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn’t really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own. As someone who has a discerning tongue, Madam Choy often taught her children the language of food tasting. Texture and fragrance were as important as food to taste. Noodles should be darn ngah “spring off the teeth”. Fried dishes must have wok hei...
