Day: August 3, 2025

• OpenAI CEO Sam Altman shared a screenshot of what appeared to be GPT-5 on Sunday.
• ChatGPT users and OpenAI’s competitors have long anticipated the release of this new iteration.
• It is expected to take on more agentic tasks and have multimodal capabilities.

OpenAI CEO Sam Altman shared a screenshot on X on Sunday that appeared to be the much-anticipated GPT-5.

Altman posted a seemingly innocuous comment on X praising the animated sci-fi show “Pantheon.” The show is a cult favorite in tech circles and tackles themes like artificial general intelligence.

In response, one X user asked if GPT-5 also recommends the show. Altman responded with a screenshot and said, “turns out yes!”

It is one of the first public glimpses of GPT-5, which is expected to be more powerful than earlier models, feature a larger context window, be able to take on more agentic tasks, and have multimodal capabilities.

According to the screenshot, some things will remain the same, however, like ChatGPT’s love of the em dash.

OpenAI is under pressure to unveil a flashy new model as competitors like Google Deepmind, Meta, xAI, and Anthropic continue to nip at its heels.

The screenshot shows that GPT-5 is capable, at the very least, of accurately synthesizing information from the internet. The bot said Pantheon has a “100% critic rating on Rotten Tomatoes” and is “cerebral, emotional, and philosophically intense.”

Business Insider confirmed that it does have a 100% rating on Rotten Tomatoes. Reviews of the show on the site use similar language. One review described it as “gripping, cerebral, remarkably high-concept.” Another called it “a portrait of a rapidly changing world that takes care to document the emotional carnage left in its wake.”

• Ernest Ang, 24, knew engineering wasn’t for him — but he was unsure what career he wanted.
• He pestered his grandmother to share her coveted recipes with him.
• He started his own food outlet, battling high rents and long hours, and he regrets nothing.

This as-told-to essay is based on a conversation with Ernest Ang, the 24-year-old founder of Kokoyo Nyonya Delights, a Peranakan eatery in Singapore. It has been edited for length and clarity.

When I was younger, I wasn’t allowed in the kitchen alone. My family always feared I’d burn it down.

So when I told my grandmother that I wanted to start my own restaurant, she thought it was just another one of my crazy ideas — I’d had many growing up.

I’ve always loved my grandmother’s food. She used to run a hawker stall selling Peranakan food.

Peranakan people like me have mixed Chinese and Malay ancestry, so our food is a fusion of Malay, Chinese, and Indian flavors. It’s very strong in flavor and very fragrant.

Last year, I started my own Peranakan food business, battling high rents, difficulty getting customers, and getting used to sweating in a kitchen for hours. I never looked back.

I never saw myself in an office job

I did an electronics engineering diploma, but realized I hated the idea of being an engineer. I didn’t know what job to pursue, but I knew what I didn’t want to do — engineering.

I tried looking for work in human resources and administrative roles, but I knew that wasn’t what I was cut out for.

My friends recommended I try something different because my grandma is a good cook, and I love to cook.

I decided to take a stab at it.

Pestering grandma to divulge secret recipes

My grandma is very secretive about her recipes. To her, they’re like an asset.

When I told her that I wanted to start my own restaurant, she thought I wasn’t committed to it and that I would give up after a month or two.

For months, I went to her house with ingredients, trying to watch how she cooked and take notes. This was a challenging process because she measured ingredients based on gut feeling.

I finally managed to figure out her recipes and develop a process for cooking for a restaurant.

Launching Kokoyo Nyonya Delights

I launched Kokoyo Nyonya Delights in August, after months of practising recipes and an SG$80,000, or about $62,000, investment. I rented a small open-air eatery in Singapore’s northwestern Serangoon neighborhood for SG$13,500 a month.

Three of my friends helped me out with cooking and operations.

My grandmother contributed some of her savings. I couldn’t have done it without her investment.

I started with 12 items on the menu, which included soups, vegetable dishes, and some meat dishes.

My grandmother told me to focus on the most popular Peranakan dishes, like inchi kabin, a fried chicken dish, and beef rendang, which is beef stewed in coconut milk and spices. Babi pongteh, which is braised pork in soybean sauce, is also one of our favorites.

Everything served at Kokoyo Nyonya has to be vetted by my grandmother. I’m not a certified chef. I don’t have a culinary background — I only have my grandma.

Cooking Peranakan food is a time-consuming and labor-intensive process. I get in at around 9 a.m. every day to make everything from scratch, because grandma doesn’t like me selling leftovers. I leave after 9 p.m. after feeding the dinner crowd.

There’s a lot of prep involved. Based on my grandma’s recipe, just cooking our rice is a 23-step, three-hour-long process.

While the first few weeks of operations were smooth, the real challenge came after we had an article written about us, and we started seeing a wave of customers.

The crowd was overwhelming, and I realized we couldn’t cope with it. That’s when I had to abandon some of the things my grandma told me to do, like ditching a wok in favor of a deep fryer to fry chicken.

Moving after less than a year

But less than a year after I opened in Serangoon, I had to move. My rent was also too high: SG$13,500 monthly. I couldn’t afford it.

And there were a lot of older people in the neighborhood where I opened my restaurant. I found that they weren’t too willing to spend a lot of money on food.

In July, I moved to a smaller stall in a food court near Singapore’s Sixth Avenue, a wealthy neighborhood where people are willing to spend more.

Rent here is much cheaper. I pay exactly half of what I did in my earlier location. I’ve also reduced the number of staff members from four to two.

At first, I wasn’t used to the long days in the kitchen. I was sweaty and grumpy.

But I later accepted that that’s what life as a restaurant owner is like. I work seven days a week, which doesn’t leave time for much else. I haven’t met my friends in a while, unless they come to see me.

But I like that it’s not a repetitive job. Every day comes with a new problem, be it difficult customers or problems with staff.

I don’t have regrets about trying to start something of my own.