BFM 89.9

HIGHLIGHTS 
Showing 1 to 5 of 5 results.
 



 Eating, Hugging and Kissing Through The Internet

Eating, Hugging and Kissing Through The Internet

Adrian David Cheok, Professor of Pervasive Computing, City University London

InFocus: Fabien Bouhier

InFocus: Fabien Bouhier

Fabien Bouhier, South-East Asia Sales Director, Twitter | Quantum Physics Enthusiast

InFocus: TEDxKL 2014 - The Open Future

InFocus: TEDxKL 2014 - The Open Future

Daniel Cervantes, Organiser TEDxKL | Alireza Yaghoubi, CTO, AirGo Seats

Follow Your Passion or Find Passion in What You Do?

Follow Your Passion or Find Passion in What You Do?

Cheryl Yeoh, Technopreneur

"Poetry saved my life"

"Poetry saved my life"

Kosal Khiev

 
 




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Today’s Shows



11:00 AM

Best of Enterprise

(REPEAT) Andy Fisher, Co-founder & Chief Happiness Officer, The Happy Consultancy Group discusses employee disengagement and how happiness can be a powerful business strategy.

12:00 PM

Popcorn Culture

(REPEAT) A double-bill review of F1 and Jurassic World Rebirth, followed by a discussion about movie moments that left us awestruck.

1:00 PM

Cruise Control

(REPEAT) Should you buy an old stock electric vehicle in Malaysia? Daniel Fernandez shares what he thinks and gives some tips on how to do it.

2:00 PM

Matt-Splained

(REPEAT) Richard and Matt look at whether there is a shift towards genuine authenticity in our society’s online personas, and discuss the impact and growth of radical honesty and transparency before putting their own authenticity under the spotlight.

3:00 PM

Earth Matters

(REPEAT) Fireflies - nature's fairy lights, yet their glow hides a tale of ecosystem health, habitat loss, and potential disappearance. With World Firefly Day just around the corner, we explore these bioluminescent beetles with guests from education, science, and conservation.

4:00 PM

Bar None

(REPEAT) We unpack the conversation surrounding Enhanced Games and why it's a bad idea overall.

5:00 PM

BBC World Service

This episode of The Conversation features two pastry chefs talking about their craft and what innovation means in their world.