Cut the Carbs

Myth: Taking carbohydrates out of your diet is a healthy way to lose weight.
Verdict: FALSE

Carbohydrates provide about 50-60 percent of the body’s energy calories, so a drastic reduction in carbohydrate intake means the thyroid slows down, decreasing metabolism and the body’s ability to break down fats and carbohydrates. Certified personal trainer Irving Henson notes this can be detrimental to attempts to lose weight.

In fact, some carbohydrates are good for you. Complex carbohydrates (such as whole grains, nuts, seeds, oats, brown pastas and brown rice) break down gradually, providing short bursts of energy throughout the day, meaning they take longer to add themselves to your beer gut. In comparison, simple carbohydrates (such as anything made from refined white flour, including white pastas and white rice) just add to your weight because they don’t need to be broken down.

Intake is also important. Both Henson and nutrition consultant Tan Wei Ling agree that the optimal carbohydrate intake is five to six servings per day, throughout the day. Each serving size should be no bigger than a clenched fist. This doesn’t mean you can use your meathead friend’s fist to justify a big bowl of mashed spud. “It’s different for different people because everyone has different sized fists,” says Henson.

And don’t forget: If you cut out carbs, you’ll have to put something else in, and fatty foods are often the unfortunate alternative.

Running Wins

Myth: Running burns more fat than walking.
Verdict: FALSE

The most productive form of fat-burning exercise is that which keeps your heart rate in the fat burning zone for the longest.

According to health experts this means it’s not necessarily the intensity of the exercise that’s important, but the amount of time we can keep our heart at the ideal fat-burning heart rate. So if you’re unfit, then running around the block twice for 10 minutes might knock the hell out of you, but a less intense 20-minute walk might maintain your heart rate for longer, bringing about better results. It all depends on the individual.

Stretching Out

Myth: Flexibility indicates fitness.
Verdict: TRUE

If you’ve had joint pain after a long flight, you know that moving your joints is important. Yoga Instructor Jeanne Chung argues that flexibility is an indication of health and fitness because it’s a demonstration of the health of those body parts that move your joints: your muscles, tendons, ligaments and connective tissues.

Exercising the joints gets the blood pumping, another important consideration. “Blood flow brings nutrients and oxygen, and carries off toxins,” Chung says.

Safe on the Street

Myth: All street food is healthy and low-fat.
Verdict: FALSE

When eating street food, be discriminating. “Go for less oily, less salty, less sweet and less flour-coated foods,” warns Tan. So, while not all of it is bad, that doesn’t mean you should grab the next plate of deep-fried chicken you see.

• When ordering noodles, ask for no oil.

• Fried noodles should be eaten less often. But if you really can’t help yourself, at least buy a smaller portion.

• Curries are another one to avoid, but if you’ve ordered some, then leave the gravy behind rather than polishing off the whole bowl.

• Eat less rice (especially processed white rice) and more vegetables and tofu.

• Cut out the skin—especially fried skin, like chicken or fish.

BM...What?

Myth: BMI indicates ideal weight and fitness.
Verdict: The jury’s still out.

BMI (Body Mass Index) is simply a formula that tells you if you are over- or under-weight according to your height. It is calculated by the following formula:

[Body weight (lbs) ÷ Height (in) ÷ Height (in)] x 703. Try it—say you’re five-foot-eight and 145 pounds: 145 divided by 68 is 2.13, divided by 68 again is .03. Multiply that by 703 and you’ve got your BMI: 21.09. (The healthy range for Asians is 18.5-23).

So if your BMI is higher than average, does that mean you’re unfit and fat? Our experts were unable to agree on this. Tan acknowledges that there is no ideal weight, but sees BMI as “a good measure of healthy weight range. It does not necessarily indicate fitness, but it indicates health and or disease risks.”

Henson disagrees. “I find it [BMI] highly inaccurate,” he says. “Take a 210 pound athlete with a fat percentage of eight percent and a height of 5’10”—a BMI of 30.1. According to this formula, he would be considered obese.” Henson suggests a different formula: The waist-to-hip ratio test. “Simple: The waist should be smaller than the hips. If it’s not, you are overweight.”

One of the loveliest ways to spend a lazy weekend morning is to sleep in, get up late and then head out for a good meal. Brunch is one of the best times for poring over the paper (or the latest issue of I-S) with a coffee or catching up with friends over the previous night’s shenanigans. For those who prefer not to have to walk backwards and forwards from the buffet on a Sunday morning, here are some of the better a la carte brunches in town.

Brunch

4/F Pan Pacific Singapore, 7 Raffles Blvd., Marina Square, 6336-8111.
The name of this newbie really says it all. Located alfresco but not quite poolside, Brunch claims to be the only restaurant in Singapore serving brunch all day every day. The menu is a suitably expansive list of traditional breakfast items as well as soups, salads, sandwiches, grill items and pizzas. The eggs poached ($5.50), scrambled ($6) or fried ($5), Florentine ($7), Benedict ($7.50) or salmon Benedict ($9.50) all come with a long list of side order options such as a baker’s basket of brioche, muffins and croissants ($5), corn beef hash ($6) or the famous and delicious homemade Pan Pacific sausages ($3 each). The pizzas ($15 for Margherita, $1 per additional topping) are substantial, with a generous serving of toppings. The seafood in the Chef’s salad ($12) and the mixed grill ($20) is extremely fresh. A good all-rounder for those hankering for brunch mid-week, amid a quiet location. Brunch available Mon-Sat 11am-7pm; Sun 10am-7pm.

The Marmalade Pantry

#B1-08/11 Palais Renaissance, 390 Orchard Rd., 6734-2700.
The Marmalade Pantry has made a name out of satisfying hungry palates with its offer of eggs, main courses and, of course, its delectable cakes in a fashion typical of all the eateries in the Marmalade Group—consistently scrumptious. In a tribute to the anticipated Sunday morning hangover, Bloody Marys ($12) are at the top of the menu, followed closely by the lychee Bellinis ($14). Some of the most popular menu items are the eggs Benedict or Florentine ($15), as well as the hot pastrami sandwich with caramelized onions and emmenthal ($16). We also highly recommend the rib eye steak sandwich with wasabi mayonnaise ($20), which is one of the tastiest steak sandwiches in town. But one cannot really leave Marmalade without a dessert—for brunch try the fried peanut butter and banana sandwich ($9), whose melting sticky sweetness is perfect to satisfy a sweet tooth. If only they had an alfresco area, The Marmalade Pantry would be one of the best eateries in town. Brunch available Sun 10am-4pm.

The Cellar Door

610 Bukit Timah Rd., 6463-5296.
With its new New Zealand restaurant manager, The Cellar Door is planning on making some changes and improvements soon, but it seems they’re doing pretty well just as they are. It’s no wonder this place is always packed with expatriates—one can always rely on The Cellar Door for a tasty and hearty modern Antipodean meal, and weekend brunches are no exception. The latest brunch menu offers a range of pastries such as raisin brioche, pain au chocolat, raisin scones and hot cross buns ($4), dips and bread ($9 for two dips or $19 for five dips) and homemade muesli ($8). Eggs are also delicious whether scrambled with smoked salmon ($16) or traditional Benedict style ($16). Top this off with a glass of the Linduaer Brut Sparkling, the house sauvignon blanc, or the house red ($10) or any other selection from The Cellar Door’s extensive wine list, and one can’t really ask for more. Brunch available Sat-Sun 10am-3pm.

Rivercafe

41 Robertson Quay. 6733-4414.
With its riverside alfresco tables and groovy chic café interior, Rivercafe makes a nice quiet spot to muse over a long weekend meal. Its brunch menu is evocative of Sydney’s famous Bills restaurants, which sees Aussies queuing every weekend. It’s definitely worth sampling similar menu items—such as sweetcorn fritters with roast tomato, spinach and bacon ($15), and ricotta hotcakes with fresh banana and honeycomb ($15)—for an unusual but successful combination. And this is Rivercafe’s point of difference: the typically modern Australian take they have on their brunch items, such as banana porridge ($11.50), homemade toasted coconut bread ($5.50) and the use of free range eggs ($10). Homesick Aussies can even order Vegemite toast ($4.50). Brunch available Sat-Sun 9am-3pm.

PS Café

28B Harding Rd., 6479-3343.
The absolutely gorgeous PS Café may no longer be the newest kid on the block, but being surrounded by luxuriant greenery, large windows and a generous deck make this a stunning way to start the day. Try the blue cheese and caramelised onion flan ($20) or poached eggs with portobello mushroom, grilled bacon and smoked cheese ($22). For a more traditional breakfast, there’s also the coconut and caraway seed waffles ($22) with sauteed bananas, bacon and maple syrup or for a more unusual start to the day, try the Indian vegetable curry ($23). Although it’s a little inconvenient that they don’t take brunch bookings, at least the environment is conducive for sitting back and soaking it all up, rather than chowing down and rushing off. Brunch available Sat-Sun 9:30am-3pm.

Graze

4 Rochester Park, 6775-9000.
Current darling Graze offers some hearty and delicious brunch items that come in truly enormous portions. On arrival, guests can munch on toast with homemade five spice honey ($8 per bottle to take home) before their main meals arrive. Head Chef Matthew Lawdorn cooks up some amazingly light omelets ($16 with four extra ingredients) and luscious banana pancakes ($13). Particularly impressive is the cast iron pan ($18, $16 for vegetarian) of bratwurst sausage, bacon, mushrooms, tomato, fried egg, hash brown, baked beans and plum salsa—which makes for a rustic and satisfying meal. From noon, the barbecue menu is also available: they recommend either the meat platter of sirloin, pork chops, chicken and sausages ($70 for two people, $146 for four) or the Asian seafood platter ($90 for two people, $180 for four) with scallops, crab, tiger prawns, oysters and a whole banana leaf-wrapped sea bass. With its gorgeous outdoor location, this is one of the best brunch locations in town. Brunch available Sun 9am-2:30pm.

Clarke Quay’s $80 million revamp has seen the waterside lifestyle precinct converted into a hive of modern bars, clubs and eateries. Alongside the drinking and dancing hotspots like Ministry of Sound, Bar Cocoon, and Baize & China One, Clarke Quay now houses numerous new restaurants as part of phase two of its refurbishment, which also includes the Central Square Fountain and a ventilation system utilising a combination of canopies and fans (that, incidentally, won the ASEAN Energy Efficient Building Award for Tropical Building Design in 2006). In keeping with the old favorites such as Coriander Leaf, Peony-Jade Restaurant and The Tapas Tree, the new restaurant tenants offer hungry diners a range of different cuisines from around the world. And they’re impressive—gone are the tired facades and dated decor. These newbies are fitted with modern furnishings and funky indoor and alfresco areas where every detail has been taken into account. Here are the newest that Clarke Quay has to offer our restaurant scene.

Le Restaurant

Modern European. Crazy Horse Paris, Block B, #01-01 Clarke Quay, River Valley Rd., 6336-1800.
Although the Crazy Horse Paris cabaret show has been around for over six months, little attention has been given to its restaurant, which is open to the public. Le Restaurant is über glamorous with red floors, walls and furnishings, and vintage style black and white photographs of celebrities. The menu is similarly provocative and full of quality ingredients. House specialties include the millefeuille of crab salad ($20), the pan-fried Chilean cod ($34) and the rack of lamb ($36). But perhaps what is unusual about Le Restaurant are the dishes not on the menu. If you call ahead at least 24 hours, you can order the tomato confit dessert ($18) that uses vine ripened tomatoes which are skinless, seedless and stuffed with a stewed mixture of diced fruit such as kiwifruit, rock melon and peach cooked with mixed spices like star anise. Also recommended by Chef de Cuisine Gary Kwang is the chocolate fondant ($15), which also requires at least a 24-hour booking. Open Tue-Sun 11:30am-2:30pm, 6-10:30pm.

Kura No Naka Japanese Restaurant

Japanese. Block B, #02-02 Clarke Quay, River Valley Rd., 6336-6659.
Next door to Crazy Horse is Kura No Naka. This understated Japanese joint boasts a substantial menu of everything from salads to sashimi, noodles and desserts. The idea is for dishes to be served izakaya style, that is, in small portions with sake or sochu. Classic favorites here are maguro avocado or fresh cubed tuna ($10), tonkotsu sui gyoza or dumplings in pork soup ($14) and curry udon ($14). The restaurant has a laidback relaxed feel about it, making it a good choice for chilling with mates or for hosting less formal lunchtime meetings. Open Sun-Thu 11am-2:30pm, 6-10pm; Fri-Sat 11am-2:30pm, 6-10:30pm.

Marrakesh—Moroccan Lounge & Bar

Moroccan. Block D, #01-01 Clarke Quay, River Valley Rd., 6338-7331.
With its indoor swings surrounded by Moroccan tiling, hazy curtains and specially selected Moroccan ornaments and antiques, Marrakesh is a very cool place to sit back and soak up the atmosphere. Really more of a bar than a restaurant, Marrakesh serves finger foods such as shish kebabs ($18), jawanih dajaj or chicken wings ($18) and a mixed grill platter ($35 or $25 for vegetarian platter) traditional Moroccan style where it’s all about spreading the food out and sharing it with your company. All cocktails are $13, including the signature cocktails such as the gunga dean (Bombay Sapphire and mint) and the Marrakesh special of Malibu, Midori, banana liqueur and blue curacao. Sheeshas ($20) are also available if purchased with drinks and food. Open Sun-Thu 5pm-midnight; Fri-Sat 5pm-2am.

The Tent

Mongolian Grill. Block D, #01-02 Clarke Quay, River Valley Rd., 6339-0200.
Right next to Marrakesh is The Tent, where Mongolian grilled vegetables and meats are the specialty. Over 20 varieties of vegetables, 12-30 meats and 16 sauces, oils and garnishes are in the spread for customers to mix and match. Unlike other Mongolian grills, where one is often left to devise combinations without guidance, The Tent provides menu suggestions of the best ways to get the most flavor out of your dish. Vegetarians are catered for as well—their sauces are kept in a separate area and there is a dedicated vegetarian hot plate to ensure no meat inadvertently ends up on the wrong plate. Open daily 6:30-11:30pm.

Zuma Bar & Grill

Mediterranean Grill. Block C, #01-01 Clarke Quay, River Valley Rd., 6339-6365.
Zuma’s impressive U-shaped bar right on the Singapore River and its large alfresco area make it a great people-watching spot. Here, grilled meats are the specialty, with dishes such as lobster grilled in tarragon butter ($23 for half, $40 for whole), pan-fried sea bass with pistachio crust ($21) and sirloin steaks ($23.50 for 180gm, $28 for 275gm) on the recently revised menu. But perhaps the most interesting menu item is the Menu Surprise, where the only choice you have is whether you want three ($65), four ($80) or five ($90) courses. The rest is left up to the chef to decide, including dishes that may not be on the a la carte menu. If you prefer to know what you’re getting yourself into, there’s also the daily Menu Marche with three courses for $50. Open daily 3-10:30pm, kitchen opens from 6:30pm.

Bayang

Indonesian. Block A, #01-05 Clarke Quay, River Valley Rd., 6337-0144.
Set between River Valley Road and the water are several other cool restaurants attempting to bring something new to the dining scene. The owners of Bali Thai and Renn Thai, for instance, have opened their own offering of Indonesian concept dining, where Indonesian food is elevated to the mid-tier restaurant level. At Bayang, they try to educate diners about Balinese and Padang foods by presenting traditional dishes using typically Balinese spices and ingredients in an unfamiliar way. They recommend new patrons to try their ikan pepes bandung ($18), a whole leatherjacket steamed with spiced coconut mousse wrapped in a banana leaf (we’re warned this is extremely spicy) or the bebek betutu or baked duck in banana leaf ($14). All wines on offer (they suggest you stick to the red blends) have been specially chosen to complement the spices in each dish. Open daily noon-3pm, 6-11pm.

Ivory—The Indian Kitchen

Indian. Block A, #02-04 Clarke Quay, River Valley Rd., 6333-4664.
Also set to open to the public in mid-July is Ivory—The Indian Kitchen, a fine dining contemporary Indian restaurant serving healthy and contemporary style Indian food focusing on Indian coastal cuisine, and Shisha, a lounge bar serving delicious Indian tapas and exotic cocktails. Apart from fresh seafood, it will feature live cooking stations offering hot plate and spit fire cooking styles amid a warm contemporary decor.

On the boiler

Come October, keep a lookout for the opening of the international brand BICE, which will present a skillful amalgamation of traditional and newer trends in Italian cuisine. These will be constantly refreshed with visiting chefs from Bice’s international stable of restaurants. Also scheduled to open in October is Fashion TV, which will offer diners a front row seat at some of the best fashion shows in the world with more than 30 plasma screens fed through the FTV channel. Nibble on light international fare while sipping the latest in bar mixes and drinks as you ogle the hottest in runway fashion. Coming from the folks at The Tapas Tree will be Highlander, a restaurant and bar celebrating all things Scottish. Fans of Satay Club will be pleased to know it too returns to Clarke Quay come October. It all adds up to a sizzling selection of eats.

more restaurants in Clarke Quay

Some gals like to do it every few weeks, but for most of us the concept of a full Brazilian wax is a little daunting (although—strangely intriguing). And the idea of a Boyzilian, where they go full sack, back and crack? Forget it. To get to the root of the issue, we sent two virgin guinea pigs (anonymously) to an unnamed hair-removal center to have a “Triple X” treatment and get (almost) everything taken off.

THE BRAZILIAN (THE GIRLS)

So how was it having someone poke around down there?
The staff was great; they were calm and collected when dealing with my nerves, and their sense of humor really helped too. Their professionalism was faultless. Plus she was fast; it was over in 30 minutes.

Can you wear underwear during the process?
No. Not for a Triple X Brazilian.

Is there any strange or acrobatic position you have to be in for a successful strip?
I was basically spread eagle.

What was it like when the first strip was pulled? Does it get easier or does the pain just build up?
Like “aagh!” No, each strip is just a moment of shock, disbelief and sting.

What is worse: The pain, the hot wax or the discomfort of the stickiness?
The pain is in the ripping out of the hairs. The wax is not hot, just warm.

On a scale of 1-10 (10 being natural childbirth), how would you rate the pain?
For some areas it’s just a six, for the more delicate areas it’s an eight.

Does the pain last after the treatment or is it just at the moment of extraction?
The pain is very temporary.

Did they poke into every crevice and separate any cheeks?
Yes, if you’re going for the Triple X or the “Full Monty,” be prepared to be poked and “separated.”

What was it like immediately afterwards? Could you walk and sit down, jump and dance?
I was fine, but sex and swimming were not options.

Was there any annoying after effect, like swelling, burning or itching?
Some rawness. I looked like a plucked chicken. I felt very “bare” afterwards.

How long did it take for your skin to return to normal?
A full 24 hours.

Does it make you feel sexier?
The smoothness is nice, but I didn’t like looking at myself in the mirror—I look too “exposed.” I prefer the air of mystery some bush provides.

Did it improve sex?
I did enjoy the “cleanliness” provided.

How was the regrowth process?
No problem, although the look is a bit mangy. It began resprouting within nine days.

Will you succumb to a waxing again?
I would do the Single X wax next time, but not the Triple X. It’s too in ya face for me.

THE BOYZILIAN (THE BOYS)

So how was it having someone poke around down there?
The staff were good humored, knowledgeable and professional, making me feel comfortable and in good hands.

Can you wear underwear during the process?
No, it’s just me and my birthday suit.

Is there any strange or acrobatic position you have to be in for a successful strip?
When they waxed my scrotum and crack. I had to hike my knees up to my chest, clasp my ankles, and bare all.

What was it like when the first strip was pulled? Does it get easier or does the pain just build up?
The first strip feels like multiple ant bites, small sharp stings, then a numbing sensation.

What is worse: The pain, the hot wax or discomfort of the stickiness?
It was a toss up between the pain and the hot wax. At times the wax was too hot, thus adding to the discomfort when stripping.

On a scale of 1-10 (10 being kicked in the nuts), how would you rate the pain?
Four (having a one-year-old stand on your nuts).

Does the pain last after the treatment or is it just at the moment of extraction?
The sharp pain does not stay for long. It’s the swelling of the skin that stays.

Did they poke into every crevice and separate any cheeks?
Yes, and you have to lend a hand, too.

What was it like immediately afterwards? Could you walk and sit down, jump and dance?
Sore and uncomfortable. Forget about having sex.

Was there any annoying after effect, like swelling, burning or itching?
There is slight swelling and discomfort.

How long did it take for your skin to return to normal?
About three days.

Does it make you feel sexier?
No, not really, but I feel braver for having tried it and it’s kind of nice to be smooth again.

Did it improve sex?
“Somewhat” would be the most honest answer, but it’s psychological and not sensational.

How was the regrowth process?
Hair regrowth was normal, but new follicles returned within a week, so if you take into account the pain, it’s hardly worth the effort.

Will you succumb to a waxing again?
No. Only once for the experience, thank you. I’m not into S&M.

Where To Get Waxed

GRANDE SPA (359-359/1 Ekamai Complex, btw. Ekamai Soi 19-21, Sukhumvit Rd., 02-381-6529/-31, www.grandspa.co.th) offers a wide range of waxing selections from underarm (B380), half-leg (B600), full-leg (B1,200), full-arm (B500) and whole body (B1,700) to bikini line (B380).

COMO SHAMBHALA (The Metropolitan Bangkok, 27 South Sathorn Rd., 02-625-3355, comoshambhala.bz) gives you waxing treatment in a luxurious private area with selections from full-leg (B2,200), underarm (B800), bikini line (B1,000) or opt for a combination of all three choices (B3,700).

YVES ROCHER (1/F, Siam Center, Rama 1 Rd.,
02-658-1142) is a specialist in waxing treatment. It offers a wax treatment on any part of your body such as half-leg (550), full-leg (800), half-arm (B350), full-arm (B500), underarm (B350), bikini line (B590) and more.

Hippies have long been touting the benefits of organic food, but as more organic stores open up and organic products are more readily available in our supermarkets, it’s clear that more people are buying organic than just left-wing activist types. Health may be the reason most of us are prepared to pay the premium prices that organic produce demands, but there are other reasons to go organic.

Au Natural

In very general terms, organic produce is that which is harvested and packaged with minimal involvement of pesticides and chemicals (this includes chemical engineering, meaning genetically modified foods do not comply with organic regulations). For instance, pests and diseases are controlled by rotation programs, animal grazing and strategic placement of other repellant plants rather than by spraying of pesticides. Steroids cannot be used to make vegetables plumper, and synthetic coats cannot be applied to make fruit look shinier. This means primary organic produce is grown in its most natural state.

For instance, at Rosnay organic vineyard and olive farm in Australia, native plants and trees are strategically planted to encourage birds, the vineyard’s natural pesticide. Although the vineyard doesn’t use any chemical defense to ward off the hazardous vine moth caterpillar, the presence of hungry birds nesting in the vines means the caterpillars don’t pose a threat to Rosnay grapes. Even weeds, grass and clover are encouraged to grow around the vines, as their roots break up the soil, creating channels for worms to do their work. In the winter, sheep are allowed to roam through the vineyards, to keep the weeds under control.

To be certified organic in Singapore, produce must comply with the regulations for harvest and production set out by the World Health Organization’s Codex Alimentarius Commission. The Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods sets out in detail the requirements for gaining organic certification.

You Are What You Eat

For most people, the greatest reason for buying organic produce is to reduce their intake of chemicals. For instance, former General Manager of Whatever, Julia Curtis (who worked for 12 years as an energy and environmentally sustainable business and agriculture consultant), cites several health benefits to eating organic, such as a reduction in cardiovascular disease, colon cancer, Alzheimer’s and attention deficit disorder in children. For Curtis, eating organic means an obvious elimination of harmful by-products of conventional farming, such as heavy metals like lead and mercury in foods like fish. Indeed, this is the more popular perception of the result of consuming organic foods—they are healthier for the body.

Interestingly, some nutritionists do not agree. Consulting Dietician and Nutritionist Bibi Chia, from Eat Wise, gave us a surprisingly different take on the nutritional benefits of organic foods. “It is always logical to assume that food is healthier if not contaminated by pesticides, nitrates, and other toxic agents,” says Chia. But she also stresses that while there is much anecdotal evidence touting the benefits of organics, there is little scientific evidence to show that eating organic foods is more beneficial than eating conventionally farmed foods. According to Chia, any number of factors, such as demographics, geographic origin of food, food production and processing and consumption patterns might influence food’s microbiological safety. “At our present state of knowledge, other factors rather than safety aspects seem to speak in favor of organic food,” she says.

On the Side

Given the potential environmental problems we face with global overpopulation and increasing pollution levels, organic farming has many benefits over conventional farming other than just health. Organic farming practice encourages the natural ecosystem to thrive. Rather than killing all the bugs, which then affects the sustainability of bird life and other animals further up the food chain, organic farming encourages the growth of natural grasses and plants, creating a friendly environment for native flora and fauna.

At local organic farm Bollywood Veggies, the butterflies, chameleons, scorpions, monitor lizards and fireflies that live among the plants are a rare way Singaporean schoolchildren can interact with native animals in their natural habitats while still learning about other native plants. In this casual environment, kids are encouraged to pluck wild flowers, and dogs can roam the patches, in an effort to educate Singaporeans about the local ecosystem that has diminished on the rest of the island.

It is the holistic effects of conventional farming that organic farmers such as the incorrigible Director of Bollywood Veggies Ivy Singh-Lim and Evelyn Eng-Lim of biodynamic Green Circle Eco-Farm are trying to teach to their visitors. Eng-Lim points out that we are not isolated, so that everything we do affects everything around us. “When we paint foods with artificial chemicals, then we contaminate the whole food chain, even the waters,” she says.

And if we stick with the theory that chemical consumption is harmful, then eradicating the use of chemicals in farming can only be beneficial for the laborers growing our food. Especially in developing economies, where farm laborers are often paid low wages, organic farming means workers are no longer exposed to chemical pesticides. Curtis points out that in these countries, organic farming is of particular relevance, as it lends itself to smaller scale farms that can be run by families, rather than large industrial farming.

But if taste is all we really care about, then organic farming has its advantages here as well. Keeping plants and soil free of pesticides results in lower water consumption, as harmful toxins no longer need to be diluted. Because of this, the plants themselves absorb less water, making them tastier.

It is undeniable organic produce is more expensive, due in large part to the increased labor costs associated with the practice. Still, there is something reassuring about the fact that at Green Circle, vegetables undergoing extreme pest problems are hand picked and individually washed rather than resorting to using pesticides. While the potential health benefits of organics is an issue of contention, there is no doubt that the additional effects of maintaining native biodiversity, reducing chemical waste and supporting developing small businesses are all good enough reasons for us to go organic.

ORGANIC SHOPPING

Here are some of the places to find organic produce in Singapore.

Cafes

WHATEVER Bookstore and Café—31 Keong Saik Rd., 6221-0300.
YogiHub—28 Stanley St., 6220-4344.

Farms

Bollywood Veggies—100 Neo Tiew Rd., 6898-5001. Open Wed-Sun 9am-6pm; guided tours available at $5 per person for a minimum of 40 people.
Green Circle Eco Farm—41 Neo Tiew Rd., at street lamp post 149, 6867-9286. Internet orders available for minimum $25 purchase at www.greencircle.com.sg.

Market

L’Organic Market—Dempsey Rd., open Wed 9am-3pm, Sat 8am-2pm.

Spas

KOOJ Med Spa—#09-08/09 Parkview Sq., 600 North Bridge Rd., 6229-6733.
SK-II Boutique Spa—Senze Salus, 31 Scotts Rd., 6836-9168. Body treatments use organic essential oils.

Stores

Botanicus—3/F, 16A Lorong Mambong, 6462-4266.
Brown Rice Paradise—#03-15/16 Tanglin Mall, 163 Tanglin Rd., 6738-1121.
Earthnuts—#01-01, 793 Bukit Timah Rd., 6463-1233.

Wine

Rosnay organic wines can be purchased at Friends at Chomp Chomp (#01-01A, Serangoon Garden Village, 1 Maju Ave., 6289-2600).

It was a tough job but, dedicated to finding the best for our readers, we submitted ourselves to scrubs, facials and massages to find the ultimate in luxury treatments. These are places where you get more than just a massage and an exotic tea. Here’s where you should come to be pampered and pummeled like a millionaire (with the price tags to match).

Spa Botanica

2 Bukit Manis Rd., The Sentosa Resort and Spa, 6371-1318
This spa has the best outdoor facilities of any in Singapore—hands down. There are outdoor pavilions (each with its own Jacuzzi or Japanese spa), a flotation pool, deck chairs—and a facility where guests can cake themselves in mud, bake in the sun, and then wash it all off. Best of all, these can be used for as long as you like on the day of the treatment. To really splurge, there’s the Spa Botanica suite, which has a Jacuzzi, lounge area, and balcony. The array of treatments on the menu is astounding (there’s the Vichy shower, a special Thai massage room and a solid bronze bath, to name just a few), but perhaps its most distinctive treatment is the Galaxy Steam Bath ($95). In this steam room, four people relax as three types of mud and the steam from the Turkish style “oven” work their magic. But this is not for the bashful, as the only clothing worn are the disposable paper knickers.

For May, Spa Botanica is offering a 15 percent discount on five different treatments including their latest New Mother’s Retreat two-and-a-half hour treatment ($280 before discount) and the three-and-a-quarter hour Expectant Mother’s Treatment ($350 before discount).

The Oriental Spa

5/F The Oriental Singapore, 5 Raffles Ave., Marina Square, 6885-3533
It’s all about creating a feeling of peace at The Oriental Spa. Dark wood panels, dim lighting and Oriental architectural features give the spa a feeling of calm to keep guests relaxed and at peace. And get ready, because they really know how to massage here. Unlike many other places, where the massage is either far too hard to be relaxing or too gentle and tactile to have any effect on the muscles, these therapists use a firm yet delicate touch to achieve the optimal balance between working the muscles and still giving you a pleasurable experience. There is a brief interlude when the therapists try to tempt customers to buy retail products, but it’s worth putting up with this annoyance to chill out in the soothing relaxation area where you can enjoy some fresh fruit while listening to relaxing music in a private mini-booth.

Until May 14 The Oriental Spa is offering three different Mother’s Day packages ranging from the 90-minute Tranquility treatment ($65) to the 135-minute Harmony treatment ($300).

RafflesAmrita Spa

6/F Raffles The Plaza, 80 Bras Basah Rd., 6431-5600
At RafflesAmrita Spa, it is the little things that make a difference. Its most luxurious treatment is the Anti-Aging Caviar Facial. Although you might gasp at the price (a cool $280), this goes well beyond a standard facial. The treatment includes two masks, an enzyme peel, pore extraction and a light massage. Especially nice are the thoughtful details, like wrapping the feet in warm towels during one of the masks. These little touches are what really distinguish the RafflesAmrita’s treatments from others on offer in the market. Afterwards a darkened relaxation lounge awaits, but we prefer the hot spa, steam room and cold plunge pool. They are located in the changing areas, but after a prolonged relaxing pampering one barely even notices this peculliarity.

Until May 31 RafflesAmrita Spa is offering a special Mother’s Day spa package ($210) that includes a 55-minute aroma massage, a 70-minute facial, a 20-minute milk hand treatment and a scalp massage.

SK-II Boutique Spa

Senze Salus, 31 Scotts Rd., 6836-9168
Perhaps the best way to decide if luxury skincare brand SK-II is worth its price tag is to try out a facial at their spa. Here, skin treatments use the Pitera-laden SK-II products and therapists recommend those that are best for the customer’s skin type. Skin treatments start with an analysis of skin type and condition using a camera linked to a computer screen to highlight problem areas. Treatment beds come with vibrating massage facilities which, despite being a little weird, are actually quite relaxing. Their signature treatment is the Senzational Facial ($218) that lasts for 100 minutes and includes a 55-step massage on the face, neck and shoulders. The boutique spa has also just introduced a range of body treatments, their signature being the Aromatic Indulgence massage ($148 for 60 minutes, $198 for 90 minutes) using Australian certified organic evening primrose essential oil. It’s also worth checking out the new more convenient range of LXP products.

Throughout May, SK-II Boutique Spa is offering a Mother’s Day Up-Lifting Package ($158) which uses a biotechnology instrument to stimulate facial tissue, helping to regain a youthful appearance.

St. Gregory

#08-01 Novena Square Shopping Mall, 238 Thomson Rd., 6298-2234
St. Gregory has earned a reputation as one of the most exclusive spas in town with good reason: Although spa users can pay an additional fee for access, most of the facilities here are reserved for members. Filled with natural light, it’s hard to believe this is humble Novena Square when you step inside. Touted as both a gym and a spa, there is a large workout area and small studios for intimate classes limited to 10 people. The pool has a spa section with jets along the entire body, while around the pool various water features provide massage for different parts of the body. The treatment rooms without a view are nothing spectacular but those with the windows definitely give you a reason to try to keep your eyes open during your treatment. Members also have unlimited access to the oxygen lounges, which are replenished periodically with food and tea. Try their Japanese Jacuzzi baths or the traditional Ayurvedic treatments in the specially designed room.

St Gregory is offering a Mother’s Day Revival Retreat package ($460) that includes the aromapure signature facial treatment, a luxury hand and feet treatment, and a bottle of Elemis Pro-Collagen Marine Cream. Available until May 21 at all St Gregory outlets except Marina Mandarin.

Star K-Team—Mates

Ivy Lim (Events Manager)
Then Chih Wey (Freelance Photographer)

Why enter The Amazing Race?
We love traveling and it’s a chance to travel and win money.

So are you celebrity junkies?
One of us spends a lot of time behind the camera, so we’re not the sort that seek that kind of attention.

What do you think the other teams are likely to nickname you?
K-team, for “kiasu.” We represent typical Singaporeans who hate to lose; we have a bit of kiasu syndrome.

What kind of characters do you want to be portrayed as on The Amazing Race?
The serious competitive kind, as we’re ultra-competitive and super fit.

How will you decide which team member does each particular roadblock?
If it’s got to do with water and bugs such as cockroaches, Chih Wey will handle it. Same with any swimming because Ivy is not a strong swimmer. Other stuff will depend on what we decide on the spot.

How ruthless are you guys prepared to be? Will you backstab or lie to other teams?
We hope we wouldn’t sabotage other teams or lie, but we might use white lies. We would withhold information, but probably not purposefully mislead the other teams, although it might depend on how far we are in the race.

So will there be any blossoming romance between you?
We don’t think so.

THE X-MEN—Siblings

Jeff Klimas (Consultant)
Susan Klimas (PhD student)

Why enter The Amazing Race?
While we’re both living over here in Asia, and we both travel a lot for our work, we never seem to get time to travel together! The Amazing Race Asia would be a great opportunity for us to adventure-travel together.

So, are you celebrity junkies?
Susan: “Not really. Though I do wonder what Brad Pitt’s underwear looks like...”
Jeff: “You so dirty mind ah!”

What do you think the other teams are likely to nickname you?
J-Money and DJ-Spinderella.

What kind of characters do you want to be portrayed as on The Amazing Race?
Something like the X-men—Rogue and Nightcrawler—superheroes!

What matching outfits are you going to wear?
Camouflage, so the other teams can’t see us.

How will you decide which team member does each particular roadblock?
Whichever one of us happens to be more sober at the time.

How ruthless are you guys prepared to be? Will you backstab or lie to other teams?
No lah. Must love thy neighbor what. But if get behind, then poison thy neighbor also can lah!

Which previous Amazing Race teams are you most like?
Dating Models.

Why will you win?
’Cuz it’s in the stars, baby!

THE DOUBLE Bs—Childhood Friends

Clara Chua (Singer)
Prisca Hoo (Group Account Services Manager)

Why enter The Amazing Race?
We’re in it to win the money. Why else? But we also want the experience of learning about ourselves by traveling in close quarters with a TV crew. We’d like to be the first all-girl team to win.

So are you celebrity junkies?
We can live without the invasion of privacy. But we’re not afraid to be ourselves on international television.

What do you think the other teams are likely to nickname you?
We don’t really know what they’ll call us. Maybe B1 and B2, like the bananas, for “Bitches on Wheels.” We’re as competitive as Rob and Amber, but not as evil. We’re in it to win and we’ll put up a good fight.

What kind of characters do you want to be portrayed as on The Amazing Race?
We’re fun-loving girls. People might think we’re a bit aloof at first, but we’re goofy and we’ll talk to anyone. We’re quite whacky in that we sing spontaneously and crack jokes; there won’t be a boring moment. We want to be seen as fun and we won’t be whiny.

How will you decide which team member does each particular roadblock?
We’ve already decided based on our weaknesses and strengths. If it’s jumping from a building or eating, then Prisca will do it. If it’s driving or getting into tight spaces then Clara will do it. And we’ll do training like running, swimming, the usual cardio, as well as training for vertical marathons, abseiling, rock climbing and cycling.

How ruthless are you guys prepared to be? Will you backstab or lie to other teams?
We won’t backstab out of spite as there’s nothing to be gained from being malicious. But we might withhold information.

Which previous Amazing Race teams are you the most like?
We’re a bit of a mix of the Hippies, Eric and Jeremy, Rob and Amber, and Joyce and Uchenna. We would definitely shave our heads to get ahead.

Why will you win?
Based on our previous travel experiences, we’re prepared to put up with a lot. We’ve slept in rat-infested dorms and a hostel in Berlin that was like a military school. We also come from fortunate backgrounds where our parents traveled with us as children, so we know the drill about visas, immigration, and all that. Plus we can read each other’s minds. If we’re looking at the same person we’ll both be thinking the same thing. We always say things at the same time, it’s so funny.

Not too sure if you're "amazing race material"? Click here for I-S's very own route for a race around Singapore and see if you're really ready to take on the rest of Asia.