With Phase 2 restrictions now in place, Hello From The Wild Side makes a timely return to entertain us. The second season of Wildlife Reserves Singapore’s unique interactive experience will once again get us up close to the animals.

Scheduled to start from 22 May to 31 December 2021, Hello From The Wild Side 2.0, will take you behind the scenes to interact virtually with the animal and human personalities from Wildlife Reserves Singapore.

The return of the virtual experience also includes a newly curated Zoo Explained! segment offering limited edition content every month. This live virtual experience is a unique opportunity to discover the big personalities of Wildlife Reserves Singapore’s animal family.

This includes the baby rhino, stars of Animal Friends Show as well as the inquisitive Emperor Tamarins from River Safari. Priced at S$10 per screen, each session takes place for 20 minutes. During that time, you not only meet the animals but also the individuals who take care of them. These animal-loving professionals will also share their passion for the beloved creatures with you.

Hello From The Wild Side 2.0 will offer you unprecedented access to witness the day-to-day care of the animals. You will not only learn what it takes to keep them happy and healthy, but each session will also take you behind the scenes to learn more about Animal Behaviour and Training, Animal rehabilitation and Wildlife Nutrition.

The first session of Zoo Explained! will involve meeting the playful Emperor Tamarins from River Safari. Their dedicated keeper, Ken will also be on hand to answer burning questions about the intelligent and inquisitive animals.

Hello From The Wild Side 2.0 will feature updated with new content regularly. So be sure to check the Wildlife Reserves Singapore website to see which animal star is headlining each show.

written by.
Richard Augustin
Former chef turned writer; Richard has tip-toed around the publishing industry for two decades. When not busy chasing deadlines, you can still find him experimenting with recipes in the kitchen.

Subscribe to the magazine

Subscribe Now