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RESEARCHERS AT ISEAS – YUSOF ISHAK INSTITUTE ANALYSE CURRENT EVENTS
Singapore |24 October 2019
Milo Dinosaur: When Southeast Asia’s Cultural Heritage Meets
Nestlé
Geoffrey K. Pakiam, Gayathrii Nathan, and Toffa Abdul Wahed*
1
EXECUTIVE SUMMARY
• Southeast Asia’s built heritage is already world-famous. Meanwhile, interest in the
region’s intangible cultural heritage has been growing steadily.
• As with built heritage, there are significant political, economic, and cultural
sensitivities when elevating intangible cultural heritage through state channels
within Southeast Asia. This is especially so in the case of food heritage.
• Food heritage promotion has usually been associated with preserving traditional
‘homemade’ items from cultural homogenization and globalization processes.
• There has been less attention paid to more recent forms of food heritage in Southeast
Asia where multinational corporations influence the identity, ownership and
commodification of food from the outset.
• The growing popularity across Southeast Asia of the Milo Dinosaur beverage
highlights this recent form and its inherent sensitivities.
* Geoffrey K. Pakiam is Fellow at ISEAS – Yusof Ishak Institute; email:
geoffrey_pakiam@iseas.edu.sg. He is the Principal Investigator for “Culinary
Biographies: Singapore’s History Through Cooking and Consumption”, a project
supported by the Heritage Research Grant of the National Heritage Board, Singapore.
Gayathrii Nathan and Toffa Abdul Wahed are Research Assistants for the project.
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INTRODUCTION
To the uninitiated, heritage can seem like antiquarian indulgence. Yet heritage pervades the
present and helps shape the future of international relations, community identity, and
economic development. Today, heritage officially encompasses not just old buildings but
also intangible cultural heritage (ICH): long-standing ‘practices, representations,
knowledge and skills’
2
that often straddle borders, defy convenient categorization, and are
easily commodified.
Following UNESCO’s adoption of the Convention for the Safeguarding of the Intangible
Cultural Heritage in 2003, all ten ASEAN member states ratified the Convention, with
Singapore being the latest in 2018. In doing so, all member states acknowledged the
importance of ICH in oral traditions and expressions, performing arts, social practices,
rituals, festive events, knowledge and practices concerning nature, and traditional
craftsmanship.
3
Most ICH successfully inscribed by ASEAN member states with UNESCO
spans two or more of these domains (Appendix 1). Singapore’s recent nomination of hawker
culture for UNESCO inscription also bridges multiple forms of ICH.
4
Before ICH can be formally inscribed, Convention signatories must work with local
communities to construct inventories listing ICH within their territories. These registers are
a first step towards safeguarding ICH from cultural homogenization and other globalisation
processes.
5
Crucially, such lists do not usually confer legal property rights on a state party’s
ICH,
6
but they can help nurture popular respect for creativity and diversity, improve social
cohesion, and encourage community stewardship.
7
To prevent inventories from degenerating into exclusivist national claims, UNESCO warns
signatories against equating ICH elements with national identity.
8
Unfortunately, this has
often proven hard to achieve in practice. For instance, food heritage claims have frequently
taken nationalist forms in Europe, Western Asia and elsewhere. Despite overwhelming
evidence of the transnational character of all major culinary traditions, cross-border food
quarrels persist because local cuisines buttress national identities, while offering exclusive
economic benefits through heritage branding and site-specific tourism.
9
Southeast Asia has not been immune from food heritage fever. Tensions have erupted
between social groups in Malaysia, Indonesia and Singapore over national claims on dishes
like chilli crab, Hainanese chicken rice, rendang, satay and chendol. Many of these
offerings appear in the national inventories of individual states.
10
Besides unease arising
from cultural appropriation, there are understandable concerns regarding the uneven
regional distribution of economic gains arising from heritage claims made through each
nation-state.
11
The branding and industrialization of food in Southeast Asia also poses
difficult questions regarding ownership and know-how. Finally, biological and social
sensitivities surrounding food can exclude significant groups within national borders from
a shared heritage.
12
What counts as intangible heritage is thus often influenced by domestic and international
political economy. The following case study of Milo Dinosaur – a beverage whose identity
rests on a brand belonging to Nestlé, the world’s largest food company – highlights
geographic, custodial and social pressures on the diversity of human experience. The case
is important because it demonstrates how a brand (Milo) has successfully replaced a generic
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food item (drinking chocolate). As Southeast Asia’s future generations grow up amidst an
expanding ecosystem of branded foods and drinks, we are likely to see more forms of food
heritage drawing upon established corporate brands, on top of corporate brands marketing
traditional generic foods.!
GEOGRAPHY
Milo Dinosaur is a chilled drink commonly found in casual eateries across Singapore and
Malaysia. Each offering is prepared by blending spoonfuls of Swiss multinational Nestlé’s
chocolate-malt Milo powder with sugar, water, milk, and ice, before crowning the solution
with a heap of Milo powder. Recipes vary between vendors; some even include rainbow
sprinkles (Figure 1). Regardless of these differences, residents of both Singapore and
Malaysia have claimed the beverage as part of their respective national cultures.
Figure 1. A Milo Dinosaur. Photograph taken by Gayathrii Nathan, Teh Tarik Time Restaurant, 244 River
Valley Road, Singapore, August 2019.
Milo Dinosaur’s name appears to have originated with Singapore-based Indian-Muslim
open-air eateries during the mid-1990s. Such eateries were already serving sweet milk-
based drinks including teh tarik, iced Milo, and bandung. A&A Muslim Restaurant (then at
431 Sembawang Road), Al-Ameen Eating House (still operating at 4 Cheong Chin Nam
Road), and Al-Azhar Eating Restaurant (11 Cheong Chin Nam Road) all claim to have
invented the drink. Years later, Nestlé representatives reportedly asked Al-Ameen’s
operators for permission to use the names Milo Dinosaur, Milo Godzilla (Milo Dinosaur
topped with a scoop of vanilla ice cream), and Milo King Kong (topped with a double scoop)
for marketing purposes.
13
These product names evoked associations with larger, rowdier
versions of iced Milo.
14
They were almost certainly riffs on cinema culture of the 1990s and
2000s, when giant reptiles and apes entertained audiences with Jurassic Park (1993), The
Lost World (1997), Godzilla (1998), Jurassic Park III (2001), and King Kong (2005).
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A second origin story looks towards Malaysia. A similarly-constructed drink called Milo
Shake was being served in Malaysian roadside stalls by the mid-1990s.
15
Al-Azhar’s
operators were aware of this earlier concoction, but claimed in 2004 that Milo Dinosaur was
‘more chocolatey and creamy’ than Milo Shake.
16
Yet many in Malaysia continue to insist
that Milo Dinosaur is a Malaysian creation.
17
Malaysia, after all, has the world’s highest per
capita consumption of Milo, with Singapore in second place.
18
A third line of enquiry focuses on Nestlé’s international presence. The essential ingredient
in Milo Dinosaur/Milo Shake – Milo powder – was developed by Nestlé chemist Thomas
Mayne in Australia during the Great Depression.
19
Initially manufactured in Australia, Milo
was marketed in British Malaya from the mid-1930s as a convenient ‘fortified tonic food’
for middle-class individuals in need of calming or stimulating refreshment.
20
From the
1950s, advertisements targeted Asian Malayan students, housewives, professionals, and
those leading (or aspiring to) sporty, leisured lifestyles.
21
Following Malaysia and
Singapore's independence, Nestlé began advertising in both states along national lines,
pushing consumers to imagine Milo as a national drink.
22
Independence and separation were
also reflected in changing production geography. Milo was being manufactured in both
Malaysia and Singapore by the 1970s.
23
In this telling, Milo Dinosaur was ultimately the
outcome of Singapore and Malaysia’s joint colonial legacy and continued openness to Swiss
capital.
Diverging accounts of Milo Dinosaur’s political geography have continued with the
globalization of food. In the Philippines, where nine-tenths of residents already consume
Milo,
24
some establishments sell Milo Dinosaur as a Singaporean offering.
25
In Hong Kong,
it is often served as a Malaysian specialty. In Australia and the United Kingdom, vendors
refer to Milo Dinosaur as either a Singapore and Malaysia-style beverage, or otherwise tap
into oriental nostalgia, calling the drink the ‘hot chocolate of the Far East’.
26
In New York,
the Singapore Tourism Board has helped promote Milo Dinosaur sales as part of a larger
Singaporean cultural showcase.
27
National branding efforts often determine the prevailing
narrative.
KNOW-HOW
There is a fourth origin story that underlines Milo Dinosaur’s regional popularity. Small
eateries may have bestowed Milo Dinosaur with its name, but families in Singapore,
Malaysia, and Australia were preparing versions of the drink at home in all but name
beforehand, sometimes unintentionally, especially once home refrigeration became
widespread.
28
Thomas Mayne, Milo’s inventor, supposedly accepted Milo powder’s coarse
texture in the early 1930s, after finding his children eating crunchy lumps of undissolved
Milo residue off the top of their drinks.
29
Kung Chien-Wen, a Singaporean who grew up
during the 1980s, remembered enjoyed cold Milo with extra powder on top, created by
Australian neighbours living in Singapore. He was also allowed to make his own Milo at
home from young, resulting in occasional happy accidents when the tasty powder was
unable to fully dissolve in refrigerated milk.
30
Part of Milo Dinosaur’s initial allure therefore stemmed from past culinary practice. The
texture of its savoury-sweet crust recalled previous generations of children who furtively
gobbled Milo straight from the tin, or sprinkled it on bread.
31
Whether at home or outside
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in each other’s company, youth found in Milo Dinosaur the ideal concoction to play with.
As one Singapore vendor observed, “[the Milo powder] falls all over the ice and they can
lick it, roll it over their tongues and enjoy its texture”.
32
As Milo Dinosaur’s first cohort of
consumers grew up, entered the workforce, and expanded their purchasing power during
the 2010s, local F&B outlets began appropriating nostalgia, turning out a bewildering array
of Milo Dinosaur-inspired cocktails, pastries, and even crab dishes.
Despite trademark infringement, Nestlé has condoned the rise of Milo Dinosaur and its
descendants. The multinational has benefitted from the positive impact that the Milo
Dinosaur phenomenon has had on brand awareness surrounding Milo, as well as bulk
powder sales to retail outlets and households. Indeed, in January 2009, Nestlé Singapore’s
then-Managing Director Suresh Narayanan was reported stating that Milo Dinosaur’s earlier
development in an unnamed Singapore coffee shop was the partial result of “some input”
from a Nestlé sales team; an intervention only slightly less formal than other Nestlé-vendor
collaborations, like the introduction of ‘Milo Towers’ in 2017.
33
Nestlé has in fact promoted alternative Milo consumption practices in Singapore and
Malaysian households for decades. The late 1950s saw Nestlé run a newspaper campaign
promoting ‘Milo Delight’, urging families to sprinkle Milo powder over bread, preferably
together with Nestlé-owned Milkmaid condensed milk.
34
The late 2000s saw a similar
promotional exercise via coffee shops, this time marketed as ‘Milo Toast’.
35
As early as
1940, Nestlé even advertised a family recipe for ‘“Milo” Milk Shake’, which bore some
similarities to today’s Milo Dinosaur:
“Pour [hot] water…into shaker. Add sugar. Float Nestlé’s [Milk] Powder and “Milo” on
top. Shake well. Open shaker and insert ice. Shake well again and pour into tumbler. If you
like it rich, add a tablespoon of Nestlé’s Cream”.
36
Whose know-how counts the most? Essentially a modified milkshake, Milo Dinosaur’s
precise balance of ingredients still rests on the preferences of brewers and consumers.
Nevertheless, expertise behind the one constant ingredient in the mix – Milo powder –
remains locked within Nestlé. While a similar drink can be concocted from substitute
powders like Ovaltine, many consumers are sensitive to taste differences.
37
Yet, for
Singapore’s then-Senior Minister Lee Kuan Yew, redressing Milo’s powerful influence on
regional foodways during the 1990s was primarily to correct trade imbalances: “Every time
you drink Nestle’s Milo, you are contributing to the Swiss GNP. I…cheered Yeo Hiap Seng
for making chrysanthemum tea in Guangzhou where it is selling well”.
38
In his view, what
mattered was less big business’s impact on food cultures than whether profits were
sufficiently reinvested in home economies.
COMMUNITY
Many Southeast Asians appear similarly sanguine that their tastebuds have been reshaped
over several generations by a Swiss multinational. In both Singapore and Malaysia, Milo
Dinosaur has been embraced as a socially-unifying food item. Typically associated with
hawker stalls, coffee shops, and Indian-Muslim eateries, the beverage is typically sold
alongside other local staples like teh tarik.
39
Milo Dinosaur’s most high-profile episode in
Singapore so far came when Joseph Schooling, Singapore’s first-ever Olympic gold
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medalist, drank his childhood beverage at his favourite hawker stall during his victory
parade in 2016. “It is the way [Schooling] connected like a Singaporean that has endeared
him to us”, mused a journalist afterwards. “His native sense of citizenship, from a grungy
love for grease-black chye tow kueh (fried carrot cake) and Milo dinosaur, to his
neighbourly generosity in sharing his extraordinary accomplishment with citizens
regardless of race, age or station”.
40
Schooling’s yearning for Milo Dinosaur was thus linked
with Singapore’s general hawker culture and national identity.
Yet even before Schooling’s appearance, the drink was so well-known in Singapore and
Malaysia that local politicians and celebrities were using it as a symbol to render abstract
ideas more concrete for national audiences. In Singapore, parliamentarians invoked the
drink to discuss concerns about public health insurance and general living costs.
41
Musicians in Singapore enrolled the beverage in songs expressing coffee shop cultures and
nationalism.
42
A Kuala Lumpur-based rock band went even further, naming itself Milo
Dinosaur.
43
The drink’s popularity must be traced back to Milo itself. Promoted in Malaya since the
1930s as a hygienic, nourishing, yet relatively affordable beverage, Milo was eventually
able to transcend class differences in both Malaysia and Singapore. Brewing Milo with
cow’s milk became an ingrained habit for households wanting to raise healthy children.
44
Easily prepared, Milo insinuated itself into breakfast and night-time routines for time-scarce
families.
45
It became a mainstay of households, coffeeshops, hospitals and schools,
especially for adults eyeing substitutes for coffee and tea.
46
For children unaccustomed to
Milo at home, free samples were distributed within amusement parks, remote communities,
and schools since the 1950s; cups of chilled Milo from roving Milo Vans remain a fond
childhood memory for many.
47
With each successive generation, Milo-drinking
increasingly brought people together through space and time.
While Milo Dinosaur’s ingredients insulate it from religious prohibitions, Milo remains
marked by biological issues and health concerns. Roughly one-eighth of Milo consists of
lactose, limiting its consumption by lactose-intolerant individuals.
48
In both Singapore and
Malaysia, recent highly-publicized concerns about rising levels of diabetes and obesity have
helped stigmatize sugary food and drinks, including Milo.
49
Perhaps it is for these reasons
that the Milo Dinosaur’s primary consumers have been youth, who still produce the enzyme
needed to digest lactose in large amounts, and are less restrained in their consumption of
sweetened beverages.
50
Nonetheless it seems unlikely that health concerns will endanger the drink’s popularity
within Southeast Asia. Nestlé has ramped up reduced-sugar versions of Milo in conjunction
with marketing campaigns stressing the powder’s protein and calcium content.
51
And even
if Milo’s touted health benefits seem less credible in contexts where cheap nutritious food
is now abundant, consumers are unlikely to cease imbibing Milo Dinosaur altogether. For
the vast majority, eating and drinking remain crucial ways to socialize, celebrate, reminisce,
and escape the tedium of everyday life.
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FINAL REMARKS
Does a beverage like Milo Dinosaur count as intangible cultural heritage in Southeast Asia?
UNESCO’s current guidelines are eye-opening. The agency considers ICH to be:
• “Traditional, contemporary and living at the same time…not only inherited
traditions from the past but also contemporary rural and urban practices…”
• Inclusive: “It contributes to social cohesion, encouraging a sense of identity and
responsibility which helps individuals to feel part of one or different
communities…”
• Representative: “It thrives on its basis in communities and depends on those whose
knowledge of traditions, skills and customs are passed on to the rest of the
community, from generation to generation…”
52
Despite being intertwined with Nestlé’s corporate identity, Milo Dinosaur appears to fulfil
these criteria. Other branded fusion offerings such as Maggi (Mee) Goreng, Ribena Limau,
Neslo (Nescafé combined with Milo), Milo Ais Kepal (Milo Ice Ball) and Horlicks Cake
are also becoming increasingly popular in parts of urban Southeast Asia, especially amongst
younger generations. There is also at least one generation of adults across much of Southeast
Asia who already nurse fond memories of urban childhoods spent at branded fast food
outlets like McDonald’s. All this raises further questions about Southeast Asian food
heritage in the longer term:
• How might families, communities, and societies respond as corporations broaden
their influence over local taste preferences and food heritage?
• How might Southeast Asian communities promoting and preserving social
phenomena like coffee shop culture and hawker culture respond to the branded food
items that give these cultures their life, texture, and connections to the past?
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Appendix 1. ASEAN Member States’ Participation in UNESCO Convention for
Safeguarding Intangible Cultural Heritage
Country
Date of
ratification53
Additions to Representative List of ICH of Humanity
(year of inscription)54
Viet Nam
20/09/2005
● Nha Nhac court music (2008)
● Space of gong culture (2008)
● Quan họ Bắc Ninh folk songs (2009)
● Gióng festival of Phù Đổng and Sóc temples (2010)
● Worship of Hùng kings in Phú Thọ (2012)
● Đờn ca tài tử music and song (2013)
● Ví and Giặm folk songs of Nghệ Tĩnh (2014)
● Tugging rituals and games (2015)
● Practices related to the Viet beliefs in the Mother
Goddesses of Three Realms (2016)
● Xoan singing of Pho Tho province (2017)
● Art of Bài Chòi (2017)
Cambodia
13/06/2006
● Royal Ballet of Cambodia (2008)
● Sbek Thom, Khmer shadow theatre (2008)
● Tugging rituals and games (2015)
Philippines
18/08/2006
● Darangen epic of the Maranao people of Lanao (2008)
● Hudhud chants of the Ifugao (2008)
● Tugging rituals and games (2015)
Indonesia
15/10/2007
● Wayang puppet theatre (2008)
● Indonesian Kris (2008)
● Indonesian Batik (2009)
● Indonesian Angklung (2010)
● Saman dance (2011)
● Noken knotted net/woven bag (2012)
● Three genres of traditional dance in Bali (2015)
● Pinisi (2017)
Lao PDR
26/11/2009
● Khaen music (2017)
Brunei
12/08/2011
-
Malaysia
23/07/2013
● Mak Yong theatre (2008)
● Dondang Sayang (2018)
Myanmar
07/05/2014
-
Thailand
10/06/2016
● Khon Masked Dance Drama (2018)
Singapore
22/02/2018
-
1
The authors would like to thank Loh Kah Seng, Michael Yeo, and Phoon Yuen Ming for
additional research assistance. Terence Chong and Francis E. Hutchinson offered helpful
comments on earlier drafts. Any opinions, findings, and conclusions or recommendations
expressed in this material are those of the authors and do not necessarily reflect the views of the
National Heritage Board, Singapore.
2
UNESCO. “Text of the Convention. Article 2.1”. <https://ich.unesco.org/en/convention#art2>
(last accessed 2 Sept 2019)
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3
UNESCO. “Text of the Convention. Article 2.2”. <https://ich.unesco.org/en/convention#art2>
(last accessed 2 Sept 2019)
4
Melody Zaccheus. “Singapore Submits Unesco Bid to Recognise Hawker Culture.” The Straits
Times, 29 Mar 2019.
5
UNESCO. “Social Practices, Rituals and Festive Events”. <https://ich.unesco.org/en/social-
practices-rituals-and-00055> (last accessed 3 Sept 2019)
6
UNESCO. “Guidance Note for Inventorying Intangible Cultural Heritage”. P. 19.
<https://ich.unesco.org/doc/src/Guidance_note_on_inventorying_EN.pdf> (last accessed 2 Sept
2019)
7
UNESCO. “Guidance Note for Inventorying Intangible Cultural Heritage”. P. 13.
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2019)
8
UNESCO. “Guidance Note for Inventorying Intangible Cultural Heritage”. Pp. 18-20.
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2019)
9
Rachel Laudan. Cuisine and Empire: Cooking in World History. Berkeley: University of
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10
Roots. “Food Heritage”. n.d. <https://roots.sg/Roots/learn/resources/ich/intangible-cultural-
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11
Jeremy Foo. “Hawker Culture Belongs to Singapore Because We Have More Money”. Rice, 8
Nov 2018. <https://www.ricemedia.co/culture-food-hawker-culture-belongs-singapore-money/>
(accessed 2 Sept 2019)
12
Hsiao Hsin-Huang Michael and Lim Khay-Thiong. “History and Politics of National Cuisine:
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13
Teo Pau Lin. “Top Teh”. The Straits Times, 15 Jan 2006; The Straits Times. “Alternative V”. 17
Sept 2009; Norhaiza Hashim. “Perubahan Menu Bawa Tuah”. Berita Harian, 25 Nov 2006.
14
Jack Tsen-Ta Lee. “Milo Dinosaur”. Singlish Dictionary Website, n.d.
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2019); “It’s Big, It’s Thick, It’s Sweet, It’s Stylo-Milo”. The Straits Times, 9 Aug 2004.
15
“It’s Big, It’s Thick, It’s Sweet, It’s Stylo-Milo”. The Straits Times, 9 Aug 2004.
16
“It’s Big, It’s Thick, It’s Sweet, It’s Stylo-Milo”. The Straits Times, 9 Aug 2004.
17
For instance, see Butterkicap Team. “Baby Milo Dino”. Free Malaysia Today, 1 Dec 2018; M.
Hafidz Mahpar. “Nestle Gets Consumers Involved in Its 100th Year Celebration”. The Star
Online, 16 Jun 2012.
18
Patrick Jonas. “Nestled in Nicely”. Tabla, 9 Jan 2009.
19
Milo Australia. “The Beginning of Milo”. n.d. < https://milo.com.au/all-about-milo/history>
(last accessed 3 Sept 2019); Jean Heer. Nestlé 125 Years 1866-1991. Vevey: Nestlé S.A., 1991, p.
169.
20
Andreas Zangger. The Swiss in Singapore. Singapore: Editions Didier Millet, 2013, p. 102;
Morning Tribune. “Page 5 Advertisements Column 1”. 12 June 1940; The Straits Times. “Page 12
Advertisements Column 2”. 3 Dec 1952.
21
“Page 9 Advertisements Column 1”. The Straits Times, 16 Jul 1952; “Page 16 Advertisements
Column 1”. The Straits Times, 13 Aug 1962.
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22
“Nestle Cut Ties with Squash”. The Straits Times, 2 May 1997; “Last Lap for Milo Soccer
School”. The Straits Times, 1 Oct 1997; “Discovering the Great Teacher in Sports”. The Star, 26
Apr 2019; “Household Brand More Than Just a Drink”. The Star, 5 Sep 2017.
23
Tracey Chin. “Food Industry Giant Spreads Its Operations”. The Business Times, 28 Jan 1982;
Douglas Wong. “Sandoz Puts Lid on Ovaltine Factory in Int’l Rd”. The Straits Times, 19 Sept
1997; Andreas Zangger. The Swiss in Singapore. Singapore: Editions Didier Millet, 2013, pp. 158-
59.
24
Philippine Dairy Inquirer. “Milo (and Nestlé) Pays Back”. 3 Aug 2016.
25
Sandy Daza. “‘Char Siew Asado Pao’, ‘Laksa’, Hainanese Chicken Rice, Bak Kut Teh, Ice
Kachang”. Philippine Daily Inquirer, 27 May 2010; “Herb Soup, Beef ‘Rendang’, Cereal Shrimps
and Other Dishes That Scream ‘Singapore’”. Philippine Daily Inquirer, 23 Jun 2016;
“Makansutra: Enjoyable Resto Experience One Can Have at Any Price”. Philippine Daily
Inquirer, 22 Dec 2016.
26
Martin Choi. “Authentic and Delicious Malaysian Cuisine for Less Than US$12 in Hong Kong
at Kopitiam Bagus-Bagus”. South China Morning Post, 2 Jan 2019; Tan Dawn Wei. “Straits
Times Cafe in London”. The Sunday Times, 16 Nov 2014; Brenda Goh. “Table Talk: Five of
London’s Notable Asian Eateries”. Reuters, 2 Aug 2011.
27
Helmi Yusof. “A Singapore Moment in New York”. The Business Times, 25 Sept 2015.
28
Richard Whitehead. “Malaysia’s Miracle Milo: How Nestlé Must Safeguard Leading Market
Amid Difficult Times”. WRBM Global Food, 14 Nov 2018; Lauren McMah. “Singapore Fling”.
MX Sydney, 7 Apr 2015.
29
Milo Australia. “The Beginning of Milo”. n.d. < https://milo.com.au/all-about-milo/history>
(last accessed 3 Sept 2019)
30
Interview with Kung Chien Wen, 29 August 2019.
31
Kerry-Ann Augustin. “Currency of Chocolate”. New Straits Times, 13 Sept 2014; Debbie Yong
and Cheah Ui-Hoon. “National Treasures”. The Straits Times, 4 Aug 2012.
32
Dawn Lim. “Reviving Milo and the Beatles”. The Straits Times, 1 May 2006.
33
Patrick Jonas. “Nestled in Nicely”. Tabla, 9 Jan 2009; Sarah Hazimi. “Big Rewards for Their
Best Customers”. The Star, 6 May 2017; Samantha Khor. “‘Milo Tower’ Needs to Be A Thing at
Our Local Mamaks RIGHT NOW”. Says.com, 31 Mar 2016 <https://says.com/my/lifestyle/who-
needs-beer-towers-when-you-have-milo-towers> (last accessed 3 Sept 2019)
34
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35
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No. 89
ISSN 2335-6677
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47
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