Invisalign – The Clear Alternative to Braces
Singapore turned 49 and World Cup footballer Luis Suarez turned benign. The jock jaws promised Barcelona he would not be biting anyone henceforth. (Meanwhile, producers of the next James Bond are looking for a good old-fashioned villain of old, like Jaws.)
This can only mean one thing – Invisalign. You can have your Massachusetts (mass of chew sets!) easily painlessly fixed. With Invisalign, the clear alternative to braces.
Near invisible removable aligners to straighten your teeth and sharpen your smile, for 79% Singaporeans polled think straight teeth could snag more dates and (67%) better jobs.
Plus, you can pronounce “orthodontics” without a l*i*s*p!
Tiger Beer Food
Want to sink your teeth – Invisaligned or not – into something worthy? Food cooked with Tiger Beer. Yes, are you frothing at the mouth already? The ubiquitous brew celebrates Singapore’s forty-niner with an “uncage” theme, islandwide, across all disciplines.
No need to change your stripes, just let the tiger in you out, of the box, the cage, the bottle, and do something totes amazeballs different.
Creative talent, Chef Han, of Labryrinth in Neil Road, popped the brew into Tiger Beer Jelly, Tiger Beer soft shell crab, Tiger Radler meringue, amongst four other courses.
Worth seven cheers.
Malaysian Food Street Hawker Master Class
Know how to eat only? And will go to the ends of the world, all right, Singapore, for your fave feeds? Get off @ RWS and beeline towards its Malaysian Food Street (next to USS).
(Haiz, UniversalStudiosSingapore ResortsWorldSentosa lah!)
Don’t leave until you’re stuffed on at least eight hawker stall dishes.
Their noodles are customised for Malaysian Food Street, the chendol is made from scratch, the coconut broth takes up to an hour to reduce, and mung bean vermicelli is a healthier bet.
And, thanks to Malaysia Food Street’s extraordinary Chef Adolf (from Penang of course), visitors will be able to try duck satay. You have not eaten satay till you eat duck satay.
We received a masterclass in prepping it from Chef Adolf. Our lips are sealed. Except when confronted by his char koay teow, curry mee, chicken rice balls, fried tang hoon, hokien mee.
About the writer:
Sylvia Toh Paik Choo is author, broadcaster, columnist, debater (like to argue), elegant, fashionable, gourmet, hilarious, and we're out of alphabets (well there is i for idiot...)
