Today, our water situation is arguably less precarious due to a mix of prudent water management and innovation. We have four national “taps” or key sources of water — local catchment water, imported water from Malaysia, highly purified recycled water or NEWater, and desalinated water. While this policy mix has made Singapore an exemplary case study for water management, its continual effectiveness is being put in question.

After decreasing annually for a decade until 2015, water consumption per capita rose to 151 litres per day from 150 litres the year before. Furthermore, recent reports that water levels in the Linggiu Reservoir in Johor — which helps to meet half of Singapore’s water needs — have hit a new low have increased the sense of urgency around Singapore’s water security.

Looking ahead, the emphasis on technological innovations to increase supply and price controls to manage demand does not seem sustainable. These approaches, based on aggregating demand and predicting the needs of the “average” water consumer, are reactive and fail to address underlying factors that shape how people use water. By reframing our water management strategy around the social and cultural dynamics of water use, my argument is that policymakers will gain a better understanding of the sort of interventions necessary for a systemic reduction in water consumption.

rainfall, collected in artificial reservoirs that collect water from carefully managed catchment areas (200-300 million gallons per day, depending on rainfall)

2) Imported Water:
imported water from Malaysia (up to 250 million gallons (1,100,000 m³) per day.

3) Newater:

Reclaimed water (producing what is called NEWater) (up to 115 million gallons (520,000 m³) per day.

4) Desalinated Water:
desalination (up to 50 million gallons Seawater)(230,000 m³) per day.

1.Domestic Water Source:

two-thirds of Singapore’s area belongs to catchment  area,it is used to collect rain water,then deal with 17 more cisterns throughout the country.In 

addition,Singapore also attaches great importance to the collection and utillization of post-water(domestic wastewater ),dealing with advanced technology,recycling.

2.is imported water:

Two long-term water supply contracts with Malaysia

3.newborn water:

is the pillar of Singapore’s water supply,this is the use of advanced thin-film technology to treat post-use water into high-quality  recycled water.

4.fade seawater:

Singapore surrounded by the sea,however,Singapore’s technological development,advance  technology, Desalination is not a problem.

But while these places and people are gone, time stands still in pockets of this historic district.

Olden-day trades sit next to newer businesses: flower-garland vendors, modern eateries, boutique hotels, as well as arts groups.

Restaurateur and Founder of Iggy's 

Chicken RiceSingapore's 'national' dish.
This delectable dish can be found at almost every dining spot, from humble hawker centres to high-end restaurants.

Chilli CrabChilli crab hits all the right spots with tangy gravy that seeps into the succulent flesh of the stir-fried crab.

Fish Head CurryThis spicy dish is a scintillating stew of curry cooked with vegetables and of course, the whole head of a fish.

Fried Carrot CakeContrary to its name, there's nary a tinge of orange in the local fried carrot cake, a flavourful dish that comes in the monochrome colours of black or white.

Hokkien Prawn MeeThis simple dish of stir-fried noodles boasts a rich prawn stock that keeps fans coming back for more.

Kaya ToastThis simple dish is the ultimate comfort food for those with a sweet tooth, offering the right mix of crunch and sugar rush.

LaksaThe laksa broth offers the right balance of spice and coconut milk, a distinctive noodle soup that will tickle the tastebuds.

Nasi LemakIt's the savoury and creamy rice that carries this dish, with spicy sambal to give it that extra zing.

RojakDark and sticky, the salad may not look very appealing at first; but tuck into this culinary marvel and you’ll be amazed by the delicious mix of sweet and savoury.

Roti PrataThis Indian specialty is pleasing to the palate and the eye. Watch the prata-maker stretch the dough by slapping and swinging it in one skilful motion.

The owner of Singapore City Gallery is Urban Redevelopment Authority
Singapore City Gallery started at 1999 and it was known as URA Gallery