Singapore American Newspaper August 2016 by American Association of Singapore

AM ERICAN AS S O CI ATION O F S IN GAP O R E

Since 1958

www.aasingapore.com

August 2016

American Association.... 1-5 Member Discounts............. 3 CRCE & Business............. 6-7 Community News...........8-10 Food........................... 12-26 Health & Wellness............27 What's Happening...........27

CRCE & Business 6-7

Who Should Really Be Giving You Financial Advice?

Happy Birthday, By Holly Kreutter

othing says “Summer has arrived!” more than a great outdoor party! On July 2, the fields at Singapore American School were awash in red, white and blue at the American Association of Singapore’s annual Independence Day Celebration, co-hosted by Singapore American School (SAS). Expats and locals alike celebrated in patriotic style throughout the afternoon and evening. Children were fabulously entertained as they tried their luck at carnival games, jumped on bouncy castles, took on a gladiator challenge and received a special balloon creations. Both children and adults took their chances spinning for one of the fantastic prizes on the three Wheels of Fortune. Many flocked to touch a sea creature in the RWS Sentosa touch tank. And no 4th of July party would be complete without food and drinks aplenty, including all-time American carnival favorites such as popcorn and cotton candy.

Community 8-10

Heatlh & Wellness 27

Food 12-26

Why a Nap May Be Just What Your Brain Needs

When Should You See a Sport Medicine Specialist?

All You Need to Know About Food in Singapore

Band on the Run’s 10.seconds got the party going with a set of rocking songs and the grassy dance floor was packed. As the sun was setting, everyone gathered in front of the stage to watch the Color Guard present the flags of Singapore and the United States and listen to SAS student Rohini Prabhakar, who treated the crowd with her beautiful renditions of the Singaporean and American National Anthems. AAS President Glenn van Zutphen welcomed the crowd and introduced Rear Admiral Brian Hurley from the US Navy and US Ambassador to Singapore Kirk Wagar, who each spoke passionately and patriotically. And then, all eyes turned towards the sky as a magnificent display of fireworks burst overhead. The evening ended with the exciting announcement of five lucky party-goers who won the Lucky Draw top prizes and a final set from the band. The American Association of Singapore would like to thank everyone who attended, as well as all

MCI (P) 116/04/2016

of our volunteers who worked tirelessly throughout the event. In addition, we would like to thank our sponsors who made the event possible, as well as all who donated for fireworks both at the event and prior to the big day (listed on pages 4-5). And a special thank you goes to the US Navy and our co-host, the Singapore American School, and its dedicated team, headed up by Isaac Benjamin, who helped to ensure the safety and security of all and make this event a huge success. We look forward to seeing everyone at our annual Welcome Back Celebration on September 25 at Zoom Park! Be sure to register early, as this event sells out quickly.

American Association of Singapore's Annual Strategic Partners

2 AMERICAN ASSOCIATION

Singapore American • August 2016

A Message from the President... Back in the saddle again! Welcome back to many of you who are returning to Singapore after a long summer holiday! I hope you had a great time with family and friends. If you stayed in Singapore over the summer (your numbers are increasing), I hope you stayed cool! SAN this month In this SAN, we take you deeper into a Singapore national pastime: eating. We’re all about restaurants this month and some new places to “get your food on.” You’ll also find a beautiful two-page spread on our Independence Day Celebration at the SAS ball fields. Looks like fun, right? Thousands came out to celebrate our favorite summer holiday. Thanks to all of our volunteers and sponsors for making this event one of our best.

Welcome Back September 25 is our annual Welcome Back Celebration co-sponsored by GEMS World Academy (Singapore). This year, it’s at Zoom Park, the 20,000-foot trampoline park with climbing walls, foam pits, dodgeball courts and much more (see ad below). Bring the family or your adult friends. Come out to play and reconnect with old friends or make some new ones. This event is great for everybody: AAS singles, couples and families. LIS Talk With the launch of our beautiful, Living in Singapore Fourteenth Edition Reference Guide (LIS) in May, a lot of you asked for another of our popular LIS Talks. We listened and will gather some of the authors on September 28 to take our members and the families from the Singapore American School PTA through the many resources offered. Sponsors, we need you! AAS exists largely through the generosity of our Annual Strategic and Corporate Sponsors. In return, we offer access to a high-end demographic (you!) that many organizations want to reach. If you or your company is looking to both support the American community in Singapore and reach our members, please contact AAS GM Toni Dudsak. She’ll be more than happy to show you how to connect your organization with our AAS members. Please visit us on Facebook or Tweet us: @AmAssocSG, (hashtag #AmAssocSG for all social media). Have a great August! Best,

Glenn van Zutphen president@aasingapore.com twitter: @glennvanzutphen

SINGAPORE AMERICAN NEWSPAPER EDITORIAL Editor-in-Chief: Melinda Murphy, communications@aasingapore.com Publishing Editor: Toni Dudsak, generalmanager@aasingapore.com

DESIGN & L AYOUT Graphic Designer: Sanna Massala, graphics@aasingapore.com

ADVERTISING Advertising Manager: Valerie Tietjen, san.ads@aasingapore.com

CONTRIBUTORS Kyle Aldous, Virginia Brumby, Melindah Bush, Faith Chanda, Angel Corrigan, Laura Coulter, Ed Cox, Kevin Cox, Paula Garner, Neil Forrest, Andrew Hallam, Richard Hartung, Lindy Hiemstra, Annette Lang, Ana Mims, James Nesbitt, Shailesh Paul, Anne Perng, Conn Schrader, Laura Schwartz, Marc Servos, Raymond Thomas For A AS: Holly Kreutter, Melinda Murphy

A MERICAN ASSOCIATION BOARD MEMBERS President: Glenn van Zutphen • Vice President: Steven Tucker Treasurer: Patrick Jones • Secretary: Shawn Galey Directors: James Arpin, Joseph Foggiato, Shawn Galey, Mary Beth McCrory, Ana Mims and Stephanie Nash Immediate Past President: David Boden • AmCham Chair: Dwight Hutchins American Club President: Scott Weber • AWA President: Tara Eastep SACAC Chair: Stu Wilson • SAS Chair: Catherine Poyen Non-Voting Member: US Embassy: Chahrazed Sioud US Military: Rear Admiral Brian S. Hurley

PUBLISHER - A MERICAN ASSOCIATION The American Association of Singapore (AAS) is a professional, not-for-profit organization established to enhance the well-being and living experience of Americans residing in Singapore and to promote relationships, both business and social, between Americans and those from different cultures and nationalities. 10 Claymore Hill, Singapore 229573 T: (+65) 6738 0371 • F: (+65) 6738 3648 E: admin@aasingapore.com • www.aasingapore.com The Singapore American newspaper, a monthly publication with readership of 10,000+, has been published by the American Association of Singapore since 1958, with the purpose of enhancing the expatriate experience in Singapore.

SUBSCRIPTION A subscription to the Singapore American is complimentary with an AAS or CRCE membership. AAS annual family membership is just $70. CRCE membership is $160. To join, visit www.aasingapore.com and have the Singapore American delivered to your home. Reproduction in any manner, in English or any other language, is prohibited without written permission. The Singapore American welcomes all contributions of volunteer time or written material. The Singapore American is printed by Procomp Printset Pte Ltd, 57 Loyang Drive, Level 3 Annex Building, Singapore 508968.

3 AMERICAN ASSOCIATION

Singapore American • August 2016

AAS Wednesday

24 August

Thursday

September

Sunday

September

Wednesday

September

Upcoming Events

Past Events

Chit and Chat

Living in Singapore Launch

Get back into the swing of things at this fun event, perfect for catching up with old friends or making new ones after the long summer. 6:30-8:30pm Venue: The American Club. AAS Conference Room, 10 Claymore Hill Free for members, $25 for non-members (includes a glass of wine and snacks)

We launched the updated Living in Singapore Fourteenth Edition with a lovely event at the Ambassador’s Residence for people who worked on the book, VIPs, press and advertisers. Days later, we hosted an event for our members to introduce them to the new edition, as well. What a wonderful way to kick off sales of the new book!

Quiz Night

There is nothing better than BBQ, beer and bragging rights! Come match wits against your friends and walk away a champ! 7-9pm Smokey’s BBQ , 32 South Buona Vista Road, Singapore 118161 AAS Members: $35, Team of Six: $180 (includes a jug of beer and snacks per table)

Welcome Back Celebration

Join us for an incredibly fun Welcome Back Celebration at Zoom Park, everybody’s favorite trampoline playground. The kids will have a blast burning off energy while adults catch up with friends, old and new. There’s something for everybody! Also meet AAS’ sister organizations: AmCham, AWA, SAS, The American Club, the US Embassy and the Navy League. 3-5pm Zoom Park 200 Pandan Gardens, Singapore 609336 AAS/Sister Org Member Adult: $25; Child $13 AAS/Sister Org Family or Team of Four: $70 Non-Member Adult: $45; Child $20 Non-Member Family or Team of 4: $115

Living in Singapore Talk

Want to learn more about how to navigate life in the Lion City? Then the talk based on our very successful Living in Singapore book is for you! The updated 14th Edition was released in June so come learn all you can about Health & Wellness, Family & Leisure and Heritage & Culture from the writers themselves. 7-9pm The Tanglin Club, 5 Stevens Road, Singapore 257814 Free to AAS members and SAS families, but registration is required.

Living in Singapore 14th Edition Reference Guide

For more info and to register for an event: www.aasingapore.com

The updated “bible” for life in Singapore includes:

New to Singapore? Then join AAS!

• All revised chapters • Hottest Apps • Insider Tips on everything from Education to Business to Regional Travel

Come make friends with people from all different backgrounds and nationalities. We have lots of wonderful social events throughout the year that you don’t want to miss! You can also join Career Resource Center for Excellence (CRCE) which offers a wide array of opportunities for personal and professional development. Log onto our website to find out how you can be a part of AAS now!

And much, much more!

www.aasingapore.com

(+65) 6738 0371

For more information: (+65) 6738 0371 · www.aasingapore.com

AAS MEMBER DISCOUNTS

AAS members enjoy discounts at a range of local businesses. Present your AAS membership card at time of purchase. Please see a full list of discounts at www.aasingapore.com/member-discounts.

Two hours free handy-man service worth more than $200 when you book your move with Allied Pickfords. Call 6862 4700.

Present AAS membership card to receive 15% off total bill. Valid for dine in on a la carte menu at all Brewerkz and Cafe Iguana restaurants from January 4-December 30, 2016. Limit to one (1) redemption per bill, per table. Not valid on concert days, eve of and on public holidays. Not valid with lunch menu, other set menus, discounts, vouchers, promotions or privileges. The management reserves the right to amend the terms & conditions without prior notice.

Get a six-month free membership to Expat Living magazine. Redeem: www.expatliving.sg/aas

Enjoy cash rewards of up to 50% of the first month’s nett rental when you lease an apartment/ house or refer a friend to us. Valid till December 31, 2016. Terms & Conditions apply. Call 6223 5223 or visit rentFarEast.com.

FIRST DRINK FREE – every day, every visit for AAS members. Valid on house pours until December 31, 2016. Show your membership card at the bar to claim. Check out their new location at: 32 South Buona Vista

Survival Chic Discovery Dining Program 30% off the table bill (including alcohol and guests) at 50+ top restaurants around the city. $25,000+ in savings, for less than $1/day. 10% off Survival Chic Membership for AAS members! www.survivalchic.com

Present your AAS membership card and receive $10 in vouchers when you sign up for a Warehouse Club membership. Valid till November 30, 2016.

Singapore American • August 2016

INDEPENDENCE DAY CELEBRATION 2016 SINGAPORE AMERICAN SCHOOL

ANNUAL STRATEGIC PARTNERS

MAJOR EVENT SPONSORS

MEDICAL SUPPORT

THE BAND

Thank you to our volunteers: Suzanne Anderson, Souad-Marie Assaad, Agate Blumanska, Justin Chan, Sammie Cheston, Anne Charlotte De Boissieu, Joe Foggiato, Shawn Galey, Emma Hall, Maggie Loudon, Stephanie Kazalac, Anitra Mouton, Craig Mouton, Vivian Nemenyi, Shane O’Neill, Libby & Andrew Pelligrini, Mathilde Pellissier, Jenny Rosales, Carol Shaw, Janice Vallesfino, Anna-Jane Warren & Jenn Wood. The Beer Team: Nick Ballas, Craig Dudsak, Craig Dudsak Jr, Jon Fancher, Ted Johnson, Steve Kreutter, Alastair MacLean, Chris Maurillo, Michael Metson, Sean Mouton, Kirk Schulz-Utermoehl & Steven Shaw.

5 COMMUNITY NEWS

Singapore American • August 2016

Photos By: Tatyana Kildisheva Natalia Wakula

TRANSPORT SPONSOR

FOOD & BEVERAGE SPONSORS

FIREWORK SPONSORS

Lori & Jim Arpin • Sarah & Philip Cockerill • Dudsak Family Dr. Andrew Dutton • Joe Foggiato • Holly & Steve Kreutter Bill Imken • Mary Beth McCrory • Kurt Metzger Amit Mukherjee • Manju Mukherjee • Sambhu Mukherjee SASSI Pte Ltd • Mary & Kirk Schulz-Utermoehl Kim Seidelman and all the generous donor contributions made on the day

PRIZE SPONSORS and special thanks to: Brewerkz • Capri by Fraser Singapore • Chili’s • Eastern Carpets • Estheclinic Expat Dental • Frasers Hospitality • Hedger’s Carpet Gallery • KidZania • Lawry's The Prime Rib • M&Ms Procomp Printset • Singapore Lyric Opera Singapore Repertory Theatre • The American Club W Retreat Bali

LOGISTICS SPONSOR

CAREER RESOURCE CENTER FOR EXCELLENCE COMMUNITY NEWS

Singapore American • August 2016

PERSONAL & PROFESSIONAL DEVELOPMENT

“Whenever you see a successful business, someone once made a courageous decision.” PETER F. DRUCKER

A Daily Model for Success By Raymond Thomas

ecision making is an act of choosing between two or more courses of action. Research shows that you either make decisions intuitively or through logical reasoning. Sometimes, however, you are faced with one of those complex decisions where you have to use a combination of intuition and logic. Can you recall one of those instances? There are many decision-making models with which you may be familiar; models your teachers taught you and models you may have fine-tuned to adapt to current day situations. One specific tool which I really admire that stretches my thinking process is the Decision Matrix. Here’s how it works: 1. Brainstorm a set of evaluative criteria (i.e. to plan a party at a restaurant, some of the criteria may be cost, availability of function room, proximity to public transport etc.) 2. Take all your criteria and give each a weight, adding up to a total of 100%. More important criteria get a bigger value. 3. Place the criteria with their weights and options in a table (see example). 4. Rate each choice 1-5 using the criteria. 5. Multiply the options rating by the weight. Add up the points for each option.

Customers wait for host

Customers wait for waiter Customers wait for food

Customer pain 5

Ease to solve 2

Effect on other systems 1

High Nothing else for customer to do 3 x 5=15

Medium Involves host and bussers

High Gets customer off to bad start

2 x 2=4

3 x 1=3

High Observations show adequate empty tables 3 x 2=6

Medium Customers can eat breadsticks 2 x 5=10

Medium Involves host and waiters 2 x 2=4

Medium Customer still feels unattended 2 x 1=2

Low Waiters doing many activities 1 x 2=2

Medium Ambiance is nice

Low Involves waiters and kitchen 1 x 2=2

Medium Might result in extra trips to kitchen for waiter 2 x 1=2

Low Kitchen is design/space limited 1 x 2=2

Medium Involves waiters and host 2 x 2=4

Medium Customers waiting for tables might notice 2 x 1=2

Low Computerized ticket system is needed 1 x 2=2

2 x 5=10 Customers wait for check

Speed to solve 2

Low Customers can relax over coffee, mints 1 x 5=5

CRCE AUGUST WORKSHOPS Lunch & Learn: Career and Job Search Roadblocks Speaker: Suzanna Borst Friday, August 19 12:30pm – 2pm Jump Start Your Job Search Speaker: Alka Chandiramani Friday, August 26 10am – 12:30pm Insider Secrets to Enhance Your LinkedIn Profile Speaker: Linda Le Wednesday, August 31 9:30am – 12:30pm

Are you an employer with 16

an opening to fill? Did you know employers can list jobs for free on the

CRCE job board? Log onto www.aasingapore.com to find out more.

You can see how this decision matrix would make your life more predictable in making decisions. Moreover, these results become more tangible and you can share them with your friends, colleagues and peers. Raymond Thomas is an accomplished, successful, integrity-driven professional with more than 20 years of business experience on local, national and international levels with a strong concentration as an entrepreneur, engineer, business development manager and director of sales. Thomas recently conducted a CRCE workshop on this very topic.

LOOKING TO REINVENT YOURSELF? AAS OFFERS PERSONALIZED CAREER COUNSELING SERVICES. SIGN UP NOW FOR A PRIVATE APPOINTMENT WITH A PROFESSIONAL CAREER ADVISOR. PLEASE CONTACT CRCE.INFO@AASINGAPORE.COM

SPOTLIGHT ON JOBS Trainer or Facilitator A boutique training and consulting firm is seeking trainers on a project basis who are experienced in delivering learning & development solutions. Training duties include: facilitate group workshops for soft skills development (e.g. emotional intelligence, leadership and teamwork); facilitate group workshops for admissions and career skills (e.g. written communication, interview skills and career planning). (job #3298) Member Relations Manager The successful candidate will have these responsibilities: support the Head of Business Development and Operations with the development of sustainable pipeline practices, tracking member lifecycles, the creation of company and/or member engagement profiles and the implementation of database best practices; successfully manage the member pipeline to ensure ongoing lead generation and prospect sustainability; effectively utilize market research tools and sourcing techniques to find company details and key contacts for companies which should be included in the Singapore member community. (job #3299) English Language Teacher A language center is currently looking for full or part-time instructors. As an English instructor, your job will be to teach adults and children (6+ years) mainly in one-toone classes and some small group classes (max. four students). Requirements include: native English speaker with clear diction; minimum Bachelor’s degree; teaching experience not essential (full training provided); professional and positive attitude. (job #3300) Sales Ambassador A school is seeking an individual for networking and cultivating relationships among the international community, a key part of the role, with the end goal of raising student enrollment rates for your team. With a collaborative team and supportive mentor, you would develop as an education consultant, advising parents on the features of the curriculum and the school’s facilities. Essentially, you are the ambassador and sales consultant of a premium school. (job #3301) School Nurse/Clinical Nurse This busy school clinic is inviting highlymotivated and enthusiastic nurses with excellent communication skills and a desire to work with children, young people and families to join. Job responsibilities include: working as part of a medical team of doctors and nurses and a pastoral team involving teachers, boarding staff and counsellors; providing first aid and medical assistance in the event of an injury; assessing and providing nursing care for students who are ill; devising and implementing Emergency Action Plans for students with medical issues. (job #3302) Grade School Teacher An international school in Singapore is seeking a creative, energetic, experienced Grade School Teacher to join its outstanding faculty. This is a full-time position, with competitive salary and benefits commensurate with education and experience. Primary purpose is: to create a class environment favorable to learning and personal growth; to establish effective rapport with students; to motivate students to develop skills, attitudes and knowledge needed to provide a good foundation for upper elementary grade education in accordance with each student’s ability; to establish good relationships with parents and other staff members. (job #3303)

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Singapore American • August 2016

Financial Advice from a Buddhist Monk? By Andrew Hallam

ast April, I lived in a simple hut in northern Thailand. That’s where I met Grant Lindsley. To him, my hut wasn’t simple. It looked more like the Hilton. He had spent the previous five and a half months living with monks in Northeast Thailand. They followed the Theravada school of Buddhism. Local villagers fed them. “They eat one meal per day,” says Grant. “They shave their eyebrows and strictly adhere to the 227 precepts provided by the historical Buddha himself.” Such monks don’t care about money or possessions. If you work for a company with a 401K or if your financial advisor looks after your IRA, they might now have to operate

more like a Buddhist monk. That’s because the US Department of Labor has passed a new law. Financial advisors who provide investment advice for retirement accounts will soon be held to a fiduciary standard. That means they’ll have to put their client’s interests ahead of their own. Brokers, insurance agents and most other finance professions can all call themselves “financial advisors.” Most can sell whatever they choose. Many put their personal interests well ahead of their client’s needs by selling high fee products that pay them strong commissions. But if they’re providing advice on retirement accounts, this could soon change.

Some might challenge what fiduciary really means. Could a financial advisor who’s managing an IRA account still stuff a client’s portfolio with high cost, actively-managed mutual funds? It’s possible. But if they try to do it with a large company’s 401K, they might be in for a battle. In 2013, Fidelity’s employees put Fidelity to task. Studies show that long term, index funds outperform most actively managed funds. But the company’s 401K didn’t favor index funds so Fidelity’s employees sued Fidelity. At the time, company spokesperson Vincent Loporchio said, “We believe the lawsuit is totally without merit and we intend to defend vigorously against it. Fidelity has a very generous benefits package that provides significant contributions to our employee’s retirement planning.” But Fidelity lost. In August 2014, CNN reported that “Fidelity agreed to pay $12 million to settle the class-action suits, which alleged that the firm was profiting at the expense of its workers by offering high-cost fund options and charging excessive fees for a plan of its size.” Fidelity offers some of the industry’s lowest-cost, activelymanaged funds. Their 401K also offered index funds. But 85 percent of the assets under the plan were invested in activelymanaged products. Will financial advisors or 401K providers be broaching fiduciary standards if they recommend actively-managed funds for retirement accounts? Some people will argue that. Andrew Hallam is the author of The Global Expatriate’s Guide to Investing and Millionaire Teacher. He writes personal finance columns for The Globe and Mail and for AssetBuilder, a US-based investment firm.

8 COMMUNITY NEWS

Singapore American • August 2016

Pack 3010 By Melindah Bush

ack 3010 is a US Cub Scout pack hosted at Stamford American International School, for boys of all nationalities in Grades 1-5. Most events and den meetings are held after school and on weekends at Stamford, with several opportunities for hikes and outdoor adventures around Singapore. Annual events include the Raingutter Regatta model boat

race, the Pinewood Derby model car race, an overnight campout, hikes, a fishing trip and tours of local museums and historical sights. Cub Scouting, which is led and run by parent volunteers, provides boys with the opportunity to practice new skills and make new friends in a supportive and rewarding environment. Scouts also have the opportunity to earn various

badges and awards to encourage them to, as the Cub Scout Motto says, “Do Your Best,” as they practice new and rewarding skills. For more information, please contact us at: sgcubscoutspack3010@gmail.com Photo by Melindah Bush

Troop 10 By Ed Cox

ome be a part of Scouting in Asia. Boy Scout Troop 10 meets in the Adams Café at Stamford American International School on Tuesday nights from 7-8:30pm. Troop 10 is part of the Far East Council of the Boy Scouts of America. We have an

action-packed year planned, with campouts in Indonesia, Malaysia and Singapore. We’ll also spend the year preparing for a 12-day trek at Philmont High Adventure camp in New Mexico. Plus, we’ll work on service to the community, individual achievements in rank, merit badges and, most of all, fun!

pack meetings once every 4-6 weeks where we give awards, provide updates and run ceremonies recognizing the progress the boys have made on the Cub Scout Trail. Wheel Day, Camping, Pinewood Derby, Community Service, Geocaching,,, regardless of the adventure, a key ingredient is the new and diverse group of boys and their families who join our pack each year. It is through this diversity that we get some of the best ideas for

bringing excitement to the boys in an engaging way. At the end of the day, Cubs is about letting your son have fun and learn how to do his best. If you are interested in having your son join Cubs, please email registrar3017@outlook.com for more information.

We welcome boys of all nationalities who are between the ages of 11 and 18. Join us to kick-off the school year at our first meeting on August 16 at Stamford. Photo by Chuck Ball

Pack 3017 By James Nesbitt

he Cub Scouting year has gone by so fast. When I reflect on why that is, I come to the conclusion that we have such a funfilled series of events and adventures that it’s hard to keep track of time! Cubs is a volunteer/ parent/son program. The boys meet for packwide events once every 4-6 weeks and usually in smaller dens (6-10 boys per den) once a month to work on rank activities. On top of this, we have

Photo courtesy of Pack 3017

Troop 07 By Paula Garner

t’s been a great year in Boy Scouts of America Troop 07! The Singapore American Schoolbased troop has more than 50 registered scouts who have participated in camping and other activities throughout Singapore and its neighboring islands. We traveled to places such as Borneo, Corregidor Island in the Philippines and Indonesia for some amazing adventures including snorkeling, scuba diving, zip lining, hiking,

kayaking, restoring a WWII site, team building activities and climbing, just to name a few. The troop has also been involved in humanitarian projects, helping to build septic systems in Indonesia, cheering at the ASEAN Para Games, preparing food in a local food kitchen and building ramps for HWA (Handicaps Welfare Association). With excellent Scout Masters, a supportive Scout Committee and involved Merit Badge counselors,

miss out on an amazing line-up for 2016-17, including annual favorites such as Songfest, the Father Daughter Dance, Overnight Camp, Day Camp, Closing Ceremonies and - new this year - an Amazing Race-style Singapore Scurry. We teach your girls to lead and everybody has fun doing it! Enroll your daughter today! Better yet, be her role model and become a troop

leader! Worried it’s too hard to lead? Don’t be! We’ll show you what to do and you’ll get as much or more out of it as your daughter will. Check out our website for more details. Online registration is open now through August 28.

Troop 07 is a great place for youth leadership opportunities and to advance toward Eagle Scout. We invite boys of all nationalities from all schools to become a part of our troop and band together in the great adventures! Join our weekly meetings starting August 16 to see what’s in store for 2016-2017! Photo courtesy of Troop 07

Girl Scouts By Anne Perng

ant your daughter to be a leader? Then sign her up for Girl Scouts, the top leadership training program for girls in the world! With girls involved here from more than 25 countries, USA Girl Scouts Overseas (Singapore) is part of the 2.7 million strong organization which believes that girls can change the world. Don’t let your daughters

Photo by Lakshmi Ramachandran

SCOUTING IN SINGAPORE Boy Scouts Troop 07: www.bsatroop07.org Boy Scouts Troop 10: www.facebook.com/BSATroopX Cub Scouts Pack 3010: sites.google.com/site/cubscoutspack3010 Cub Scouts Pack 3017: SGPack3017@gmail.com Girl Scouts: www.singaporeusagirlscouts.org

9 COMMUNITY NEWS

Singapore American • August 2016

Take a Nap – Seriously! By Kyle Aldous

evelopmental molecular biologist and best-selling author Dr. John J. Medina recently spoke with parents and teachers at Singapore American School about brain science, executive function and child development thanks to the support of the SAS Foundation. His book Brain Rules: 12 Principles for Surviving and Thriving at Work, Home and School available on Amazon, shows how findings from recent neuroscience research might impact how our children may work and learn in the school of the future. Nap at the midpoint of your day. Dr. Medina proposes that taking a 26-minute nap leads to a 34 percent increase in performance immediately after. Your nap’s timing is vital: take the midpoint of your previous night’s sleep and then add twelve hours to it. So if you went to bed at 10pm last night and woke up today at 6am, your midpoint was 2am. This means you should turn your lights off at 2pm this afternoon and grab a 26-minute nap. But don’t get too comfortable: if you creep past 26 minutes, you may throw your entire sleep cycle off and end up drowsy. Repeat something new you learned 90 minutes later. Dr. Medina’s school of the future is one where students

spend quality time reviewing material they’ve learned 90 minutes after they first learned it. In the brain’s hippocampus, presynaptic neurons (that Dr. Medina calls “teacher neurons”) pass electrical information to postsynaptic neurons (called “student neurons”). When a student neuron becomes stimulated with new information, its interaction with the teacher neuron is temporarily strengthened. However, Dr. Medina writes, “If the student neuron does not get the same information from the teacher within about 90 minutes, the student neuron’s level of excitement will vanish. The cell will literally reset itself to zero and act as if nothing happened…but if the information is repeatedly pulsed in discretely timed intervals… increasingly smaller and smaller inputs from the teacher are required to elicit increasingly stronger and stronger outputs from the student.” This is how our memory works after we learn something new. Data supports Dr. Medina’s timely suggestions. He makes sure every piece of information in his book has supporting research that was first published in a peer-reviewed journal then successfully replicated, multiple times in some cases. So rest assured that your afternoon nap will be backed up by science!

Photo courtesy of brainrules.net

If workplaces had nap rooms, multitasking was frowned upon and meetings were held during walks, we’d be vastly more productive. - BRAIN RULES

10 COMMUNITY NEWS

Singapore American • August 2016

Time to VOTE! By Conn Schrader

o say that this election season has generated interest would be an astounding understatement. Can any of us get far without having someone from Singapore or elsewhere ask about it? Although we touched on this topic a few months ago as the party primary season was getting underway, it seems worth bringing up again as we head towards the general election in November. The single most important thing to know about voting overseas is the following resource: www.fvap.gov. From this page, you make your way to the Overseas Citizen Voter tab where you can look at a general overview of the absentee voting process or link to information about the state where you may vote. At a glance, it shows deadlines for requesting ballots, has links to

the state and local election office websites and provides absentee voting guidelines. Under our federal system, these vary from state to state as does your eligibility to vote when not a physical resident in the district. It is critically important that you review this information and make sure that you take action to receive a ballot on time. For those who aren’t sure which state is “home,” look at rules for the state where you last lived or where your parents are or were eligible to vote to see if you can vote there. When it comes time to submit your ballot, there may be a variety of options available and some states allow for entirely on-line registration and voting. Mail-in ballots can be sent via international post or through the consular section. Completed ballots (don’t forget the pre-addressed envelope!) may be dropped in a ballot box in our American Citizen Services waiting room

during business hours (Monday-Friday from 8:30-11:30am and Monday-Wednesday and Friday 1:30-3pm). We collect them daily and send via our Diplomatic Post. However, be aware that it takes several days to get to the United States, so plan to bring them in as early as you can to ensure the ballot arrives within the time frame required for your home locality. Please do your civic duty and be sure that your vote is cast! And remember, presidential elections happen every four years, federal elections take place every two years and local elections may happen every year. Each one is vitally important in shaping our governments back home, so please be sure to have your say in 2016 and beyond. Photo courtesy of US Embassy

Singapore American â&#x20AC;˘ August 2016

12 FOOD

Eats and Ancient Streets By Ana Mims

’ve run past it, around it and across it, always trying to get somewhere else. Then one day, I had to meet someone somewhere on it: Telok Ayer Street. As I was looking for the coffee house, I thought, “What a cool street! Why haven’t I been here before?” Telok Ayer is not a long street, but packs a super cultural and social punch. Tucked near Ann Siang Hill and the CBD business towers, this street is home to temples, mosques, Chinese museums, the Nagore Durgha, restaurants, pubs, coffee houses, offices and an amazing two-story hawker center. To say that on most days the street is buzzing is an understatement. And if you are moving too fast (as I usually am), you are sure to miss something From its inception, Telok Ayer has always been the center of activity. In 1822, Stamford Raffles designated Telok Ayer a Chinese District and the area gained prominence throughout the 1820s with the early immigrants. The street once faced the original seafront and served as a docking bay, giving rise to its name in Malay: telok meaning bay and ayer meaning water. The street was also known by the Chinese as nan wan or Southern Bay. This is Singapore so, of course, there is also food, food and more food on this treasured road. There are some really fabulous places and you should try them all. My favorite is aptly named My Awesome Café (202 Telok Ayer St.). I absolutely love this spot, both for its food and its history. Originally, the building housed the old Chung Hwa Free Clinic, which was established in 1952 by the Singapore Chinese Physicians Association (SCPA). It occupied the space for 20 years before it moved in the late 80s. Café owner

Franck Hardy has transformed the café, keeping the original external facade, as well as most of the interior. The design is inspired from thrift store furniture to found objects and unfinished walls and floors. The original stairs have been refurbished along with a few of the clinic mainstays that you will find here and there. You’ll love the combination of great food, laid back vibe and wonderful service! It’s a must try! Take some time to enjoy this place and the others on the special street. A visit here is a bit like walking back in time… worth every step.

CHA THAI, 80 Telok Ayer St., 01-01 Known for its authenticity and high quality among those “that know” Thai food.

Photos by Ana Mims

MEATSMITH, 167 & 169 Telok Ayer St. This spot is a favorite with businessmen, said to serve the best steak in the city.

Ana Mollinedo Mims is the mother of a 10-year-old student at The Winstedt School. She is the Managing Director of Aproposito Pte Ltd, a member of the Executive Committee of the Board of AAS and author of the “Settling In” chapter of Living In Singapore.

FUN LIN BAR & KITCHEN, 127 Telok Ayer St. A good lure for office workers to iron out the day’s stress in this Spain-meets-Asia tapas bar. HACHI TEI, 147A Telok Ayer St. A friendly Japanese spot where the sashimi and sushi are always fresh, fresh, fresh.

MOOSEHEAD KITCHEN BAR, 10 Telok Ayer St. An eclectic collaboration of food, art and music with guest DJs and global cusine. THE MARKET GRILL, 208 Telok Ayer St. A simple and modern take on an old-style butchery helmed by Les Amis Chef Colin West. THE MUFFINRY, 112 Telok Ayer St. Offering a unique range of muffins or a savory variety of lunch and dinner items. NAPOLEON, 206 Telok Ayer St. A foodie and wine lover’s delight awarded Best Singaporean F&B Business in 2014.

13 FOOD

Singapore American • August 2016

Clueless About By Laura Schwartz

ith its mélange of Chinese, Indian and Malaysian culinary influences, it’s no surprise that Singapore has a long history of drinking tea. Less expected is the city’s love affair with coffee, evident in the plethora of cafés and kopitiams. Sadly, I have never been a coffee drinker and usually opt for a mocha (aka a hot chocolate with caffeine) when presented with a menu of artisanal coffees. I couldn’t tell you the difference between a Short Black and a Flat White. Isn’t cold drip coffee just…coffee that’s cold? Tired of feeling bamboozled at brunches with friends, I decided to get an education. The Singapore Coffee Association, established in the 1950s, pointed me towards a range of options, including Dutch Colony Coffee Company’s variety of workshops. Both Bettr Barista and Highlander Coffee have “Coffee Academies” for the uninitiated, but in the end, I registered for Highlander’s two-hour Gourmet Coffee Appreciation Seminar because it fit my schedule and the price was reasonable. Plus, it promised to “demystify the art and science of making specialty coffee.” The seminar was held in Highlander Coffee Bar’s spacious backroom on Kampong Bahru Road and was taught by the founders, charismatic brothers Phil and Cedric Ho, who have been educating others on coffee since 2004. Against a backdrop of counters laden with gleaming, complicated coffee machines, Phil walked us through the history of local coffee, which began in the late 18th century thanks to an influx of European immigrants. This led to the birth of the kopitiam (a very Singaporean term combining the Malay word for “coffee” and the Hokkien word for “shop”) and the trademark Hainanesestyle thick, sweet coffee that is still on the menu today. Since then, the local coffee culture has blossomed. Specialty cafés in the style of Melbourne’s famous coffeehouses, including pioneers like Highlander Coffee and 40 Hands, became all the rage a few years ago and the fire has yet to die down. “Freshness is the key to good coffee. Always believe in GOD: Grind On Demand,” Phil said, as he passed around varieties of beans. I finally understood that a coffee bean was actually the

pit of a coffee cherry. It was mind-boggling to learn how much labor (planting, picking and roasting) went into a single bag of coffee beans. He also revealed that the longer the roasting process, the more body and bitterness the coffee bean has, but the less caffeine (which surprised me). After Phil’s history lesson, Cedric demonstrated the ideal method of brewing coffee with a table of steaming jugs, shining presses and glass containers more suited to a chemistry lab. He highlighted how temperatures, the age of the beans, the fineness of the grind, the treatment of milk and the type of press all intersect at different points to alter the flavor and quality of a cup of joe. This explanation was, of course, followed by tastings: finely ground Ethiopian coffee from an aeropress, coarsely ground Brazilian from a French press with foamed milk (the first cup of coffee without sugar that I’ve ever enjoyed) and a house blend espresso. The two hours flew by. I now know that “light/medium/dark” refers to how long the beans have been roasted, that high calcium milks can’t be used to make foam and why espresso machines make that high-pitched whooshing noise. Plus, I finally learned the difference between a Short Black and a Flat White! (A Short Black is simply the Australian term for espresso while a Flat White is a cappuccino without the foam). So enjoy a cup today! Photos by Lara Schwartz Laura Schwartz was born in Ireland and grew up in Japan, Singapore and New Jersey, finally becoming an American citizen at age 18. She graduated Bard College in 2010 with a BA in Japanese Language and Culture. When she’s not traveling or devouring a new book, she juggles her 9-to-5 as an Admissions and Career Consultant with freelance writing.

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Singapore American • August 2016

By Faith Chanda

ost people know the old adage “You can’t have your cake and eat it, too.” But for parents of young-ish kids, it takes on a whole new meaning: it becomes a rare luxury to be able to order a meal in a restaurant and eat it in the same sitting. But the innovative restauranteurs of kid-friendly Singapore have come up with some fun ways that parents can “have their meal and eat it, too!”

PUBLIC PARKS AND GARDENS Gardens by the Bay, the Botanical Gardens and HortPark have eateries with kid-friendly menus and plenty of space to play, some of it in view of the dining tables. Another favorite, Spruce (spruce.com.sg) at Phoenix Park also has an outdoor playground nearby, though it may not be quite close enough for very little ones to be unsupervised.

INDOOR PLAY SPACES Places such as Fidgets (fidgets.com.sg), GoGo Bambini (gogobambini.com), Cool de Sac (cooldesac.com.sg) and Amazonia (amazoniafun.com) have attached cafés with food aimed at pleasing parental palates along with kiddie taste buds.

BEACH BEATS The East Coast and Sentosa offer a variety of cuisines, many of which SOMETHING DIFFERENT also feature space for kids And speaking of breaking the mold, to run around before, after Zaffron Kitchen (zaffronkitchen.com) is an or during their meal. Indian joint with low-spice options for young palates and a kids corner so parents can enjoy their curry in a nirvana-esque SUNDAY HOTEL BUFFETS moment of calmness. Some have wised up to the purchasing power of hungry parents and now offer supervised kids’ areas and even special buffets of kid faves. Check out One Ninety at the Four Seasons and Equinox at Swissotel for two such weekend winners.

HIGH END AND TRENDY Even places like La Barca (labarca-sg.com), and The Bank Bar & Bistro (thebankbar.com) have jumped on the familyfriendly wagon by offering a playroom to keep kids busy and safe while parents savor the food and the quiet.

OUTDOOR ADVENTURE The great outdoors can be found at many Singapore restaurants, such as Timbre at Gillman Barracks, which has recently expanded its “Saturday Social BBQ.”(facebook.com/SatSocialBBQ). You can now go every Saturday, which includes special crafts and activities for kids. The Sandbank Bistro (sandbank.com.sg) features a plunge pool for hungry little mermaids and mermen.

FOR LITTLE ARTISTS Creative types will enjoy Eat Play Love (eatplaylove.com.sg), which offers budding artists and tiny crafters a plethora of maker materials for the paltry (and well-worth it) price of $5. Thai-Western fusion cuisine is just a bonus for parents looking to break out of the pizza and chicken fingers mold.

FAMOUS CHEF Jamie’s Italian is, unsurprisingly, just as cool as its namesake Jamie Oliver. This pizza and pasta palace offers kids a special “fun-pack” to keep them busy while parents enjoy signature healthy, hearty meals. (jamieoliver.com/italian/singapore)

They say the way to a man’s heart is through his stomach, but these family-friendly restaurants prove the way to parents’ stomachs (and wallets) is through their kids. Photos by Petri Timonen Faith Chanda is a freelance writer and sole proprietor of F. Chanda Communications and Events. She relocated to Singapore in January 2015 with her husband and two young children. As a “trailing spouse,” Faith enjoys exploring food, culture, nature and design through her travel adventures and looks forward to many new discoveries throughout Asia.

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Singapore American • August 2016

Connecting Through Food By Angel Corrigan

he voice of the famous American radio commentator Paul Harvey brings on a Pavlovian food response in me. I crave a grilled cheese sandwich and tomato soup because that is what my mother fixed for lunch most days while Paul Harvey crooned the news. Our human custom is to gather around and share our food. In recent years, this custom has waned some. We drive through, take out or simply eat out before we consider spending hours preparing a meal for our friends and family. It doesn’t have to be a whole meal of memorable food, maybe just one dish that brings us back to special times with family and friends. I have been trying to find a copy of my Grandmother’s Peanut Butter Cake recipe. So far I haven’t found it, but on my search for family favorites, my husband’s cousin sent a copy of his Grandmother’s Apple Sauce Cake. Just receiving that family recipe made me wonder about her and we started a family dialogue. We were drawn together around even the thought of shared food! Photo by Angel Corrigan Angel Corrigan arrived in Singapore in 1999 with her family. She has lived around the world as a military spouse. In Singapore, she has worked at the US Embassy and in the fundraising and development field as MD of her own company.

Grandma’s Applesauce Cake cups thick applesauce 3 cups sugar 2 1 1/4 cups butter eggs 2 cups flour 3 tsp baking soda 2 tsp cinnamon 1 tsp nutmeg 1 tsp clove 1 tsp cocoa powder 1 raisins or walnuts are optional) cup (1 Cream butter until fluffy. . Add eggs and continue beating Sift dry ingredients together. and Add alternately dry ingredients . ded blen fully l unti applesauce 9X 13 pan. Pour into a floured and greased . utes Baked @ 350 for 45 min

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Singapore American • August 2016

Flat, Fried and Fabulous By: Kevin Cox

et’s face it, when considering Singapore’s lineup of fantastic food fried, flat bread is not the first thing one thinks of. But in truth, flatbreads are among the most popular foods here, ranging from simple flour/water ingestibles to complex-flavored creations of eye-popping beauty. Indeed, flatbreads may be the most ubiquitous food on the planet (eaten by nearly every culture) and Singapore is no exception. Here they fall into three main categories and, if you haven’t tried them yet, you should just drop this paper on the floor and rush out to get one now!

Praise the Prata You’ve seen it stretched like pizza dough, slapped on greasy metal counters and tossed like a Frisbee onto hot griddles. It’s the remarkable roti prata, falling under any number of names, such as paratha, roti canai or simply prata. This fried, flat miracle of bread originated in the Chennai region of Southern India centuries ago and has since spread via Malaysia throughout the region: most notably to Singapore. Roti prata is a simple food; just an insipid-looking disc of flour, water, salt and sugar. What makes it special is the dramatic stretching and snapping of the dough. With almost instinctive movement, a skilled prataman pulls, flips and manipulates the slick, oil-brushed lump into a thin veil before folding and frying it on a hot griddle until golden. The resulting round, fused layers of unleavened bread is then “clapped” between the hands to fracture its crispy outer surface and soften the chewy insides. It is round, simple and always served with a side of curry gravy for dipping. There’s not much more to it than that, until you consider the delicate, flakey and almost-but-not-quite-burned hue and toasty flavor of the bread. Perhaps it’s the beauty of simplicity that makes this rustic bread so popular. Or maybe it’s the “comfort food” factor: warm golden bread, dipped in rich, savory gravy, eaten slowly, deliberately and washed down with a sweet morning teh tarek. It’s a reassuring meal to start the day and, for so many here, it does more than merely nourish their bodies: it helps hold their lives together.

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Singapore American • August 2016

The Mighty Murtabak A step beyond the simple prata is its flavor-crammed cousin, the murtabak. Best described as a “roti prata on steroids,” this distinctly Muslim Indian food is made from roti prata dough which is stretched and pulled into a tissue paper-thick skin and reinforced with a precooked prata placed in the middle. Sort of like a plate within the wrapper, the inside is coated with a raw egg and stuffed with chopped onion and a choice of filling. The skin is folded into an overlapped square, enveloping the tasty stuffing and slid onto an oiled griddle to brown. The edges are crispy and flaky, but your teeth break through into soft, slightly chewy layers of cooked bread and well-seasoned fillings. A thin dal or a mutton curry with robust, spicy flavors rounds out the flavor experience. Murtabaks are often found in the same establishments as roti prata, but oddly the reputation of those restaurants centers only around the one dish or the other, which suggests that perhaps it’s the flavor of the fillings that separates the prata professional from the murtabak master. Those fillings typically include minced mutton, chicken or sardines, but today’s young cooks are creating new variations of murtabak breakthroughs, including egg, exotic cheese, wild mushrooms, masala, fruit, chocolate, Nutella and even ice cream. Roti prata (so much lighter and more delicate than its counterpart) is more fashionably a breakfast food, whereas the murtabak is a hungryman meal in itself, usually reserved for later in the day.

The Delicate Dosai If roti prata is the strong, silent first-born and murtabak the boisterous little brother, then dosai is the attention-seeking baby sister with dreams of stardom and admiration by all. Large, flat and delicate as lace, the dosai (also called thosai) is both genteel and flamboyant at the same time. She’s the debutante that everyone notices; the dish for which all others are pushed aside to make room. She is, indeed, the Big Show. But the dear dosai is not just a pretty face. Beneath her thin veneer of tanned, crispy skin is a crepe-like batter of ground lentils and rice flour, fermented just enough to impart a slight sourness and tingle to the mouth. A staple dish in much of South India and Sri Lanka, dosai is popular throughout the day and healthier than her flat bread brethren. The batter is protein rich, gluten-free and loaded with vitamins B and C. It’s also laden with carbohydrates, while containing no salt, sugar or saturated fats. But the real beauty of the dosai is in her seductive shape: a structural wonder worthy of applause, both for the creation itself and the cook who achieves it without breakage. The batter is ladled onto a hot griddle to form an enormous pancake. Flipping it demands one fluid motion, following which the chef bends, folds or rolls the massive, paper-thin crepe into its final form, which within seconds can harden to brittle permanence. The smoothness of the gentle folds reveals the expertise of the chef who makes it look so simple, just a relaxed turn of the wrist, tempting foolhardy wannabes into believing they can do it, too. But some things just need to be left to the pros. Dosai come in many variations of batter, fillings and texture: crisp or soft, stuffed or hollow, fan-shaped, half moon or rolled like a scroll half a meter long. The pastry is both crispy and soft at the same time and they’re always served overhanging the edges of a thali plate or banana leaf with three dipping sauces: chili, coconut chutney and sambar. But the fun only starts there, with constantly-evolving variations of new masterpieces, such as chili crab dosai or countless variations of dosai desserts, their fragile golden frames filled with fruit, sweets and ice cream. But when first discovering the dosai, be sure to meet the king and queen of the ball before all others: the ladylike paper dosai, so simple and refined, and the masculine masala dosai, rolled like a mysterious map leading you to a land of exotic savory goodness. Photo by Kevin Cox Kevin Cox is a culinary explorer and writer for magazines and websites in the US and Asia. For five years, Kevin roamed Singapore’s heartlands, making them his home and their food his obsession. After two years back in the US, he has now headed south to Santiago, Chile to explore South American food from the Andes to the sea. He loves to get low to the ground and experience how people live and what they eat, yearning for authenticity in the food and passion by those who make it.

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Singapore American • August 2016

Asian Greens By Annette Lang

sian greens have been in growing in popularity in Western countries since the Chinese first settled in the late 1800s, but it is only in relatively recent years that they have become commercially popular, prompted by the realization of how wonderfully healthy they are for you. Consuming their emerald green leaves and stalks increases your vitamin intake and, in turn, boost your energy level immensely. Their amazing flavor profiles make them versatile to cook, with some having a subtle-sweetness while others have a gentle mustard-like, peppery edge to them. There is an overwhelming array of literally hundreds of varieties of Asian greens available in Singapore and you may find ones other than those listed here, but these represent the most common varieties. Choy is the Chinese word for any leafy vegetable. For example, Chinese white cabbage might be called bok choy, buk choy, pak choy or baak choi. These vegetables team well with all the usual Asian condiments such as soy, ginger, black bean, hoisin, oyster, garlic, chili, etc. But be creative and marry them with some delicious western-based sauces to create modern fusion delights. How to choose: All Asian greens should be clean, fresh and crisp. Flowering varieties are better when in bud, rather than full bloom. Allow 2 cups of uncooked greens per person. How to store them: Like all green leafy vegetables, Asian greens are highly perishable so they need to be handled with extreme care. Buy small quantities regularly. Sprinkle with water to minimize moisture loss. Store at 2-4°C (36-39F) with a relative humidity of 90-100%. Refrigerate wrapped in paper towel and stored in plastic zip lock bags. Nutritional value: Asian greens are highly nutritious. Most Asian greens are an excellent source of vitamin C and most are good sources of vitamin A and many antioxidants. The darker the color, the higher the antioxidant levels. With the exception of Chinese cabbage, Asian greens are a good source of available iron. Unlike spinach, Asian greens do not contain oxalic acid which binds the iron to the spinach so that it is not available to the body. Some, like Chinese broccoli (kai-lan), also provide calcium. All Asian greens supply folate and are a good fibre source. When and where you can get them: A selection of Asian greens are available all year round in Singapore. All supermarkets stock a variety of Asian greens and outlets such as Cold Storage and Jason’s Market Place stock the more common varieties. Places such as Giant, Fair Price and the wet markets have an astonishing selection from which to choose.

How to prepare: Stir frying, steaming, blanching and boiling is best. When stems are thick, it’s always best to cut the stems from the leaves and cook them first, use a slotted spoon to transfer stems to a large bowl, cover with foil to keep warm. Then add the leaves. This will provide an even cooking process. See individual types below for recipe ideas.

Baby Kai-lan Dry fry ¼ cup of sliced almonds in a frying pan over a medium heat until nicely toasted, let cool. Whisk together 2 tsp olive oil, 1 tsp finely grated lemon rind & 1 tsp fresh lemon juice. Steam kai-lan until tender. Drizzle the dressing over kai-lan and season with pepper. Toss to combine. Top with almonds to serve.

Bok Choy Dry fry 2 tbsp of sesame seeds in a frying pan over medium heat until nicely toasted, let cool. Blanch or steam the bok choy for 5 minutes or until bright green and tender crisp. Combine 2 crushed garlic cloves, 1½ tbsp Oyster Sauce, 2 tbsp Kecap Manis (sweet Indonesian soy sauce), 1 tsp sesame oil. Place vegetables onto a serving plate. Pour over combined sauces. Toss well to coat. Sprinkle with toasted sesame seeds.

Kangkong Pound together in a mortar and pestle 1-2 chili padi, 2 garlic cloves, 2 tbsp shrimp paste, 1 tsp sugar, ¼ tsp of salt, 2 tsp crushed dried prawns (pre-soaked and water drained) to form a fine paste. Cut the kangkong into 8cm (3 inch) lengths, omitting the tough stalks and roots. In a hot wok, heat 1 tbsp oil and fry the chili paste for half a minute. Add the kangkong. Stir fry over high heat for 1 minute. Serve immediately.

Chye Sim Heat 2 tsp peanut oil in a wok over high heat. Add 2 thinly sliced garlic cloves. Stir-fry for 1 minute or until fragrant. Add chye sim stems and 1 thinly sliced chili padi. Stir-fry for 2 to 3 minutes. Add chye sim leaves. Stir-fry for 1 minute or until just wilted. Add 1 tsp sesame oil, 1 tbsp soy sauce and 1 tbsp oyster sauce. Stir-fry for 1 minute or until heated through.

Chinese Spinach Make the dressing by whisking 3 tbsp olive oil, pepper. Blanch 300g of Chinese spinach and refresh in ice cold water. Drain and dry. Place spinach, handful of torn mint leaves in a salad bowl. Drizzle dressing and toss. Sprinkle with ¼ cup pumpkin or sunflower seeds, serve. Annette Lang is the founder Expat Kitchen.

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Singapore American • August 2016

Using Your Noodle By Lindy Hiemstra

Now andow then I get a craving noodles is frankly a and then, I get afor craving forwhich noodles which is, little weird because I never ate noodles back home, yet there frankly, a little weird because I never ate noodles are times when I suddenly think, “I must have noodles.” back home, yet there are times when I suddenly At first, I’d get to the hawker stall and find myself a bit shy think, “II must have At first, get I’d to the hawker because had no ideanoodles.” what noodle was I’d what. point and stall and a bitand shythen because I had nosomething idea what shake my find headmyself and smile end up with noodle was what. I’d ispoint andstudy shakeguide my head in my bowl. So here a quick for and you!smile and then upHave withItsomething in my bowl. So here is a quick The end Mees Mee guide is a yellow, egg and wheat-based noodle that can be study for you! found on both The Mees HaveMalay It and Chinese menus. It is a bit chewy and made with What’s lye water?that Basically? Mee firm, is a yellow, egg lye andwater. wheat-based noodle can be Sodium Meeand kiaChinese are thin menus. yellow noodles whereas found onhydroxide. both Malay It is a bit chewy mee flat yellow noodles. and pok firm,are made with lye water. What’s lye water? Basically, Another of yellowMee noodle is yithin mian, whichnoodles are a it’s sodiumkind hydroxide. kia are yellow deep-friend Made with carbonated whereas meeCantonese pok are flatconcoction. yellow noodles. water, they kind are very lookislike Another of chewy yellow and noodle yi yellow mian, spaghetti, which areifa you ask me.Cantonese concoction. Made with carbonated deep-fried Wheat-based or la mian is used in yellow Japanese noodle water, they areraman very chewy and look like spaghetti, soup, but me. some say this noodle were invented by the if you ask Northern Chinese all the way back thein1500s. Whatever Wheat-based ramen or la mian is in used Japanese noodle the origin, theysay arethis darn tasty,was soaking upby broth like my soup, but some noodle invented the Northern daddy’s up gravy home in Texas. Chinesebread all thesoaked way back in theback 1500s. Whatever theMaybe origin, the part tasty, is watching noodles being made,bread by theybest are darn soakingthese up broth like my daddy’s stretching dough true in artTexas. form).Maybe Ban mian is similar soaked up the gravy back(ahome the best part is in taste, but made by slicing into long flatthe noodles. watching these noodles being dough made, by stretching dough You mian another relative by machine. (a true artisform). Ban mian made is similar in taste, but made by Rice-Based slicing doughNoodles into long flat noodles. You mian is another They say necessity is the mother of invention. In Southern relative made by machine. China, thereNoodles was a lack of wheat to make noodles so they Rice-Based cleverly rice as isa base instead.of Lucky for us because rice They sayused necessity the mother invention. In Southern noodles are yummy! China, there was a lack of wheat to make noodles so they cleverly used rice as a base instead. Lucky for us because rice noodles are yummy!

For me, me, bee hoon andand xi mi fen) For hoon(also (alsocalled calledrice ricevermicelli vermicelli xi mi lookslooks like the version of angel it’s very fen) likeChinese the Chinese version of hair angelpasta hairaspasta as thin. Thethin. big difference is that bee ishoon absorb liquid it’s very The big difference thatdoesn’t bee hoon doesn’t and it liquid breaksand immediately when you chew Ohchew – andit.it absorb it breaks immediately whenit.you tastes like rice! It comes both thin and thickaversion. Oh – and it takes a like in rice! It acomes in both thin and I have trouble eating lao shu fen (aka thick vermicelli or thick version. chu mi fen) only because of its common name: the rat noodle. looks like a ratlao tail,shu butfen the(aka truththick is, thisvermicelli noodle is I have Ittrouble eating quite It’s softer and stickier than other rice noodles and or chutasty. mi fen) only because of its common name: the rat even hasItalooks hit oflike sweetness to it. noodle. a rat tail, but the truth is, this noodle Kway tasty. teow It’s (akasofter hor fun) is my personal favorite noodle. is quite and stickier than other rice noodles These wide, noodles are and even has flat a hitrice of sweetness to used it. for several dishes, but best known themy same name.favorite noodles. Kway teow for (akathe hordish fun)byare personal Ricecake fen) look like for kway teow’sdishes, wanna-be These wide, strips flat rice(henoodles are used several but babyknown brother. noodles from Guangdong are about half best forThese the dish by the same name. asRicecake wide as kway withlook a slightly sweet teow’s taste. wanna-be strips teow, (he fen) like kway Surprise! baby brother. These noodles from Guangdong are about So all my life, I thought glass sweet cellophane half as wide as kway teow, the withclear, a slightly taste. noodles (also called fen si) were made out of rice. Turns out, I’m Surprise! wrong. These popular fromglass Northern Chinanoodles to Korea So all my life,noodles, I thought the clear, cellophane to Cambodia, me think spunofglass and are made (also called fenmake si) were madeof out rice. Turns out, out I’m– are you ready it? - mung beans! Sometimes they’reChina even made wrong. Thesefor noodles, popular from Northern to out of yams, potato or other Whoofknew? Korean to Cambodia, makestarch. me think spun glass and are and for you newcomers to it? TheMung Lion beans! City: nasi is not a madeOhout – are ready for Sometimes noodle.even Nope. It’sout rice.of yams, potato or other starch. Who they’re made knew? Lindy up in a small TexasLion town City: with spaghetti OhHiemstra and forgrew newcomers to The nasi is the notonly a noodle-type thingIt’s around. noodle. Nope. rice. Slurping bee hoon in Singapore is a treat! Sue Harben grew up in a small Texas town with spaghetti the only noodle-type thing around. Slurping bee hoon in Singapore is a treat!

Singapore American â&#x20AC;˘ August 2016

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Singapore American • August 2016

Durian Delight By Melinda Murphy

“W

ow, what is that… that… smell?” I seriously thought I might be sick right there in the market. I’d only arrived in Singapore a few days earlier and had quickly come to admire sidewalks so clean I didn’t freak when my toddler picked up and ate food he’d dropped on the ground. So I knew that that terrible odor wasn’t coming from waste in the gutter – but that’s what it smelled like. And then I actually, truly tripped and put my nose right in it: durian, the stinkiest fruit on the planet. It’s hard to describe the odor that can be detected from yards away – a smell so strong that durians have been banned from Singapore’s Mass Rapid Transit system. It’s kind of a cross between a poopy diaper and a smelly sock, both being worn by a week-old corpse. It ain’t pretty, folks. Mystified by what made the stench so potent, a group from the German Research Center for Food Chemistry took it upon themselves to study the fruit (that’s one research project I’m happy to have avoided!). They found 50 discrete compounds that work together to make the smell. Four of these were completely unknown to science! Wow. Individually, none of these chemicals is all that bad, but somehow the combination of these chemicals creates the infamous odor. Be that as it may, durians are wildly popular in Asia. People LOVE them here! There is durian everything from pastry to

mooncakes to ice cream. I once braved a taste of durian ice cream. Truth? The flavor wasn’t bad, but I couldn’t get past the smell to enjoy more than one spoonful. There are all sorts of rumors about durian. Durians make you fat. True – well, sort of. They are very high in calories and in sugar so they aren’t an optimal choice for a diabetic, though they are good for providing quick energy. They also contain a lot of fat (mostly monosaturated). The good news is that they contain a crazy amount of Vitamin C, some iron, lots of fibre and protein, too. Like everything, the unusual spiked fruit has pros and cons. One old wives tale about the fruit is that it’ll kill you to drink beer and eat durian at the same time. That’s not totally outlandish. Turns out that durian strongly inhibits the work of the liver which, of course, is necessary to process alcohol in the body. You may not die from combining the two, but you may wish you had. No matter how bad it smells, you should definitely give durian a taste while living in Southeast Asia. Just one bite. Who knows? It might be your favorite food ever!

Melinda Murphy always pushes her children to try new foods, but when it came to durian, she didn’t push. Her son flat out refused saying, “No mom. It stinks. It really, really stinks.”

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Singapore American • August 2016

Make Meals Meaningful By Richard Hartung

rom hawker centers at one end of the spectrum to top-end restaurants that are likely to get stars when the Michelin Guide launches here later this year, there’s no shortage of delicious and nutritious food in Singapore. More than just a meal, many people are looking for something meaningful to go along with the food. Fortunately, a growing number of restaurants have been set up as social enterprises so that they serve a social purpose and deliver good food. One of the first to launch was Eighteen Chefs, founded by a former convict named Benny Teo. Benny has expanded from one restaurant in Tiong Bahru to a chain of ten restaurants which, along with good food in a casual atmosphere, offers other ex-convicts a safe and non-judgemental workplace to get back on their feet. Food, of course, is the key. “Eighteen Chefs wouldn’t have survived if it depended on my story of being an ex-drug offender hiring ex-prisoners to work,” said Teo. “We want people to come to Eighteen Chefs because they enjoy the food and ambience.” At the same time, it gives ex-convicts a place to recover, so they can eventually find “a better and happier path in life.” A newer restaurant is Crossings Café on Waterloo Street, a social enterprise that says it serves “delicious comfort food at affordable prices.” Along with providing employment opportunities and personal development for the disadvantaged, the café channels all its profits to charitable and social causes. Crossings is currently collaborating with Assumption Pathway School, a Catholic vocational institute for students unable to complete mainstream secondary schools, to take on interns and graduates to work at the café as servers, cooks and baristas. Food for Thought has gone even further. Along

with operating three restaurants in museums and at the Botanic Gardens that serve its goal of “bringing people together to enjoy good food for a good cause,” Food for Thought runs events such as “Dine in the Dark” and supports causes ranging from clean water to education. It is part of the Thought Collective, which has broadened from just running restaurants to providing tours, school programs and a think tank. As Food for Thought creative director Kuik Shiao Yin told Singapore’s Business Times, growth is “led by what we find meaningful, enjoyable and inspiring, rather than what is merely profitable.” Along with these delightful finds, there are plenty of others. From great coffee at Bettr Barista and good meals at Soul Food in Bukit Merah to Singaporean food at New Rasa Singapura at the Tanglin Post Office and a slew of others, there are plenty of opportunities to do more than enjoy good food by making dining truly meaningful at the same time. Photos courtesy of Crossings Café and Eighteen Chefs. Richard Hartung is a consultant on payments strategy with more than 20 years of experience in financial services, primarily in Asia, and he is a freelance writer. He volunteers with the Metropolitan YMCA, the Jane Goodall Institute and other organizations.

23 Singapore American • August 2016

Some Like it Hot By Virginia Brumby

hhh, Sing City - life is good, is it not? At dinner parties, the most frequent complaint I hear (besides the very minor fact that we live in the most expensive city in the world) is, “My passport pages are full… again!” For those facing this decidedly Singaporean “issue,” I have some delicious news: even without leaving the borders of our Little Red Dot, the past year has brought us four new drool-worthy eateries. Their inspiring (and inspired) chefs are armed and ready to make your taste buds travel, without the eyebrow-raising price tags that you find at the better-known “celebrity chef” outposts. At Tanjong Pagar’s unique Chef’s Table, Stephan Zoisl (with 18 years of experience in four Michelin-starred restaurants) embraces diners with an open-kitchen concept. The space is intimate and friendly, but the food is decidedly five-star. Notoriously discerning foodie friends to whom we recommended the restaurant especially appreciated the approachable, yet enticing, wine wall. You can see, pick up and study the individual bottles (from affordable to high end) and pick one that matches the set menu you choose (four, six and eight courses are available, reservation required since the space is intimate). A memorable example was the Nutopia menu, which led guests through an intense culinary journey, starting with the Big Bang! A second undeniably enticing eatery is a place called A*MUSE Omakase. My hubby and I were intrigued by the private dining concept (with no signage) and curious to see if the food was as creative as the branding (not always the case in Singapore). Each mid-day and evening, a max of twelve wide-eyed diners get the chance to sample the scrumptious omakase menu, which changes every day, conceptualized by resident Chef Jeremmy Chiam (who honed Photo courtesy of A*MUSE his skills at the iconic Iggy’s) and emerging Chef Eugenie Tan. Select local ingredients evoke favorite flavors of both Europe and Asia, for a totally fresh epicurean experience. Also, in case Spain isn’t on the holiday agenda, Alma by Juan Amador should be! This hidden gem off Orchard comes with huge chef (Michelin) star-power, serving up tapas full of passion, with a fascinating twist. Both executive Chef Juan Amador and the genius in the kitchen, Chef Christophe Lerouy, are more than worth their salt. Signature dishes include fantastic creations focused on beef and rare tuna, croquetas de bacaloa with a hint of aioli and the foie gras ice cream with a mango gazpacho and pistachio. Everything down to the designer wine glasses and the cigar collection are exquisite. Photo courtesy of Alma The last newcomer of note (dedicated to beef aficionados) is a mouthful: Beef Yakiniku Dining Yakiniquest. A sucker for a good story, even before heading over to satisfy my carnivorous cravings, I was seduced by the concept. It started with owner Suguru Ishida’s personal quest to find Japan’s most incredible Yakiniku experience, which he wrote about extensively before bringing the time-honored culinary tradition to The Lion City (with Masaki Akutsu, exhead chef from Tokyo’s most famous Yakiniku hotspots). The outcome of this passion project? Wagyu cuts to die for, brought in fresh from Japan to be prepared as you prefer, Photo courtesy of Beef Yakiniquest directly on your table, with tempting trimmings. To all my fellow foodies out there - go forth and set the Singapore dining scene on fire! Virginia Brumby is an unabashed food, wine, art and travel junkie, who grew up below the Georgia “gnat line.” She has lived, worked, and traipsed across six continents (she’s waiting for Antarctica’s F&B scene to heat up before heading there). Before coming to Singapore for an MBA at INSEAD and to set up Survival Chic, she was a regular columnist for Delhi’s top newspaper, The Hindustan Times, as well as a guest columnist for the Indian business daily MINT.

FOOD

24 FOOD

Singapore American • August 2016

Que Bueno! By Marc Servos

grew up with home-cooked taco meals as well as enjoying quality burritos while dining out at my family’s favorite Mexican places in Fort Wayne, Indiana. When I was stationed in Germany with the US Army in the 80s, I took the opportunity to travel the continent. During that time, the only Mexican place I saw in Europe was a Taco Bell in London. Sadly, things weren’t much better during my first stay in Singapore from the end of 2000 until 2006. For many years, Chico & Charlie’s and Cha Cha Cha’s (a fixture in Holland Village since 1990), were the only Mexican restaurants in town, to my knowledge. Cooking Mexican food for myself wasn’t easy either as finding the right ingredients was a chore. I somehow managed to scrounge up what I needed and made Mexican-style, home-cooked dishes. A few non-Mexican restaurants locally did have a choice of two or three Mexican items on the menu. Some KFCs offered a few Taco Bell items, all of which were either chicken items or bean burrito, items that aren’t on the menu there anymore. After a few years back in the US, my family and I returned to Singapore. To my delight, it wasn’t too long before I noticed several Mexican establishments and they have increased in numbers since. Mexican places in Singapore can now be found all over Singapore. They are literally popping up everywhere. But the old standby is hard to beat: I celebrated turning 50 with a dinner at Cha Cha Cha in Holland Village. If you like cooking your own Mexican food, most ingredients are easily found now at places such as Cold Storage, but finding things such as real corn tortillas can still be challenging. Have no fear:

Belmonte Latin Foods is here! (www.belmontemex.com). This store, tucked away in a condo, has items imported directly from Mexico and even sells home-cooked items. The tamales are amazing! The origins of Mexican cuisine involves cooking from the Mesoamerican (the cultural name of Mexico and Central American regions often associated with the Aztecs) being fused with dishes from European cultures (primarily Spanish). Tex-Mex reportedly first appeared in the Southwest United States during the early decades of the 20th century and has since evolved, a fusion of Mexican and American cuisine. Many Americans grew up with a love of Mexican food. And now the good news is that you can have a little of what you love, right here in Singapore. For some great Mexican restaurants in Singapore, log onto our website and check out the “What’s New” tab. Marc Servos is married to a Singaporean and has been living here with his family for a number of years. The Indiana native teaches English as a second language. He is a US Army veteran which gave him his first overseas experience in Germany during the mid-1980’s.

25 FOOD

Singapore American • August 2016

Foods for the Morning After By Laura Coulter

t can happen to the best and most experienced of late night revelers: the hangover. You wake up with a pounding head, a queasy feeling in your stomach and the vow to never drink again. Add to that the heat and humidity of Singapore and you could find yourself lying in a dark room, with the blinds drawn for the rest of the weekend. Here are some foods to help you get over that wretched feeling and reclaim your weekend. Bloody Mary. The breakfast drink of choice for many Sunday brunchers, this concoction provides essential ingredients for a hangover. The tomato juice, salt, spices and whatever extras you choose can all help to settle your stomach and get you back on track. Goulash Soup. Austrians maintain that this soup of stewed meats and hearty vegetables is key to recovery. The combination of the vegetables, extra liquid to rehydrate you and the comforting warming aspect of the soup all aid in getting you out of bed. If you’ve got your grandmother near to mix up a batch, you’re in luck. For the rest of us, keep reading! Smoothies. Guaranteed to be refreshing, you can make one of these with whatever fruit you’ve got in the freezer. A recipe to try: Take 1 or 1 1/2 bananas, vanilla yogurt, a big handful of spinach, 16 or so red grapes, 1/2 cup frozen pineapple, splash of OJ and a little water! Throw all in Vitamix in that order and enjoy! Bacon and Cheese Whataburger and a Large Coke. I’m sure McDonald’s Delivery, KFC, Burger King or Fat Boys will provide a suitable alternative. Pancakes and Bacon. This combination provides a hit of sugar, comforting carbs and yes, the much-loved, salty bacon.

Sweet tofu pudding (aka tawa, kembang tahu, dofu hua). Soy custard is usually served at dim sum restaurants. The high protein, warmth and ginger sweetness helps hangovers. There are lots of easy recipes out there, but your best bet is to head out to a café for one. Asian Food. Japanese friends of mine swear by gapao (Thai chicken and basil stir-fry) or perhaps instead natto (fermented soy beans) served with hot white rice, Korean flavored seaweed and miso soup. “Cold Drink Army.” This cure has you choose four cold drinks of your choice. A reportedly successful combination includes: Starbucks iced latte, drinkable strawberry yogurt, water and iced jasmine tea. Chicken Rice. This should be easy for all of us to find! Pickle Juice. Drink it slowly from the jar, one sip at a time. Katong Laksa. This is easy to find and affordable after you spent all your money on fancy cocktails. Put on your sunglasses and head out for a bowl. Bacon and Egg Sandwich. Some say this meal is key, but if you’re not ready to stomach this hearty breakfast sandwich, enjoy a lemonade ice block or popsicle like they do in Australia. Coconut Water. The now popular and always present coconut water serves to rehydrate lost electrolytes and give you a boost of energy. The best remedy? A good sleep and more sense next time! Until then – cheers to your recovering good health!

Laura Coulter is a globe-trotting journalist, event planner, teacher, fundraiser and builder of houses. She enjoys hosting fabulous events that give back to her community and causes in which she believes.

26 FOOD

Singapore American • August 2016

The Path Less Eaten By Shailesh Paul

ustomary or contemporary? Conventional or creative? Cantonese or Chettinad? Choose this or choose that? Why not seek out unusual and unexpected food in Singapore, a few unconventional restaurants, just to satisfy your urge to get off the whisked-and-beaten-path-most-trodden? Oh and while you’re at it, provide a tiny bit of flavor to those otherwise predictable conversations with the predictably superior foodies you always meet at those predictably grand cocktail parties. So, you say you like Mexican food, but miss being able to munch some hot bites and a cold one at a taqueria? Ditto some spicy fried chicken and a chilled Hite at the hof? (Hofs are bars in South Korea that typically serve beer and snacks. Hite is a popular choice). Well, here’s a solution in one cool package: Vatos Urban Tacos. The Singapore branch of the hipster Korean/Mexican/Southern Californian restobar opened its doors not long ago and is attracting its fair share of the “in” crowd or, as the name suggests, city-dwelling dudes (vatos means dudes). Get there before your kiasu cuisinetypes do! Try their great looking (but a tad too sweet for me) cocktails, the spicy chicken tacos or carnitas taquitos. 36 Beach Road. Another long-standing, but less-known treasure, is Buko Nero. Named as a play on the words meaning “black” and “hole” in Italian, it’s a bit of an upgrade from the venue the name seems to suggest. An “Italian-Asian” café by design, the proprietor-run place scores on taste, experience and intimacy. What it doesn’t offer in grandeur, it does so in skilled cuisine and the occasional bit of Straits spice in your spaghetti (The

restaurant doesn’t actually serve you “Straits spaghetti,” although the thought is tempting. This author reserves the right to trademark the recipe).Visualize yourself ending the debate with the impressive little quip at your next party, “We’re so done with all the fine places. We just fancy this hole-in-the-wall Italian place you’ve probably never heard of.” 126 Tanjong Pagar Road. Fancy some bubbles and nibbles with your movie? Check out Screening Room, a personal favorite. The multi-level restaurant has a lovely rooftop bar where you might want to be for sundowners (try the platters, while you’re at it). Follow through with an eclectic movie indoors. The crew will serve you drinks as you settle down on the plush couches. And if you have room for dinner, there’s always Club Street, down below. 12 Ann Siang Road. A rustic little French restaurant unexpectedly located in Little India, of all places, is Cocotte. I haven’t been there for a bit, but their poulet roti used to be to die for. The herbed butter will bring a wide smile on your well-fed face. Wanderlust Hotel, 2 Dickson Road.

Photos courtesy of Vatos Urban Tacos and Buko Nero. Shailesh Paul is a regional payments executive with Visa. He is a self-taught culinary crafts enthusiast (as in, he can and will cook) with deep interest in cuisine. Shailesh and family have been based in Singapore since 2006.

27 HEALTH & WELLNESS

Singapore American • August 2016

Sports Medicine Dr Neil Forrest, MB ChB (Leeds, UK), MRCGP (UK)

ports medicine deals with the treatment and prevention of injuries related to sport and exercise, maintain physical fitness, improve athletic performance and encourage activity. While traditionally most “sports doctors” were orthopedic surgeons, it has now become a recognized medical specialty in a number of countries. Sports medicine encompasses elements of orthopedics, rheumatology, cardiology and psychology. As well as doctors, the field involves physiotherapists, dieticians and sports scientists, requiring a truly multi-disciplinary approach. There is a common misconception that only elite level athletes require a doctor with an interest in sports medicine. This is not true! The lessons learned from elite sports are now being applied to the whole population, with the aim of enabling a healthy sporting life from childhood through to old age. Singapore offers a rich array of sporting pursuits and many expats find that more access to facilities and good weather allows them to enjoy greater activity levels

than they would find in their home country. This has enormous benefits for their health, but unfortunately, can result in injuries from time to time. I would encourage anyone who is thinking about starting a new or different exercise regime to arrange an appointment, just to check yourself out to make sure you are fit for the new routine. If you are hurt, don’t delay seeing a sports doctor right away. A rapid diagnosis can make all the difference in sports injuries where prompt treatment can have a significant effect on long-term prognosis. Often my advice is around striking the right balance between rest and recovery, without delaying return to sport unnecessarily. For those suffering with more chronic, painful conditions, there is a range of options including treatments such as joint injections, which can be a big help. Diagnostic tests and treatments are also available for people concerned about cardiovascular health. To find out more about sports medicine, reach out to Dr. Forest at International Medical Clinic. For contact details, check out www.imc-healthcare.com.

calendar

Dr. Neil Forrest, MB ChB (Leeds, UK), MRCGP (UK) Dr. Forrest graduated from the University of Leeds, UK and initially undertook training in Orthopedics, becoming a member of the Royal College of Surgeons (UK) before training in General Practice. He holds the Diploma of the Faculty of Sexual and Reproductive Healthcare (UK). He has worked as a Family Physician in London and the South East of the UK before relocating to Singapore with his family in 2015.

events

Any responder should make any further enquiries with the organizer or should verify the information independently if necessary.

M U SE U M S 1 August – 11 September Christianity in Asia: Sacred Art and Visual Splendour Asian Civilisations Museum 1 Empress Place, Singapore 179555 www.acm.org.sg 1 August – 25 September More Than Monkeys Singapore Philatelic Museum 23-B Coleman Street, Singapore 179807 www.spm.org.sg 1 August – 26 March Nyonya Needlework: Embroidery and Beadwork in the Peranakan World 39 Armenian Street, Singapore 179941 www.peranakanmuseum.org.sg 1 September – 28 February Iskandar Jalil: Clay of the Malay Archipelago National Gallery of Singapore 1 St. Andrew’s Road, Singapore 178957 www.nationalgallery.sg

ENTERTA I N M ENT 4 August - 16 September The Three Little Pigs Singapore Repertory Theatre www.srt.com.sg 5 – 7 August Rainforest World Music Festival Kuching, Sarawak, Malaysia www.rwmf.net

10 August Charlie Puth: Nine Track Mind Tour 2016 The Coliseum, Hard Rock Hotel Singapore www.sistic.com.sg 19 & 20 August Masterpiece in Motion EsplanadeTheatre www.sistic.com.sg 26 - 30 August Puccini Turandot Esplanade Theatre www.sistic.com.sg

L I FEST Y LE 13 August Divine Desserts Class 2:30 – 5pm www.rawfoodcentre.com 15 – 29 August After Summer Cleanse T6 – 9pm (M, W, F) www.rawfoodcentre.com 20 August Eating for Beauty! 11:30am - 3:30pm www.rawfoodcentre.com 3 September The American Club Carpet Auction @ Hedger’s Carpet Gallery 15 Dempsey Road #01-09 Viewing: 5:30 – 7:30pm Auction starts at 7:30pm hedgerscarpets@singnet.com.sg

ED U CAT I ON 19 August Stamford American International School Open House 279 Upper Serangoon Road 9am www.sais.edu.sg From 1 September UWCSEA Applications for Admission to UWCSEA in 2017/2018 open Dover or East Campus www.uwcsea.edu.sg admissions@uwcsea.edu.sg 16 – 23 September UWCSEA East UWCSEA’s Annual Open Days for K-11 - RSVP required 1 Tampines Street 73 www.uwcsea.edu.sg admissions@uwcsea.edu.sg 26 – 30 September UWCSEA Dover UWCSEA’s Annual Open Days for K-11 - RSVP required 1207 Dover Road www.uwcsea.edu.sg admissions@uwcsea.edu.sg

S P ORTS 16 – 18 September 2016 Formula 1 Singapore Airlines Singapore Grand Prix Marina Bay Street Circuit www.sistic.com.sg

Singapore American â&#x20AC;˘ August 2016