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From “Singa-bore” to One of Asia’s Most Exciting Destinations

BY KATIE LOCKHART

“Singapore is so boring, lah,” my Singaporean friend told me over bubble tea. “Why do you think we have the world’s best airport? Everyone’s always trying to go somewhere else.”

Nicknamed “Singa-bore” by its restless citizens, Southeast Asia’s futuristic metropolis has been called sterile, manufactured and boring. “Singapore might be small, but if you look a little closer, there’s a lot going on, especially if you’re someone who loves food and appreciates different cultures,” says Hoh Loyi, CEO of The Platform Collective, a Singaporean food community.

With an influx of thrilling entertainment, pumping clubs, posh hotels, endless fun food options and the continent’s best bars, Singapore is anything but a snore.

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How Hiring a Running Coach Rewired My Approach to the Sport

BY CAM VIGLIOTTA

For most of my life as a runner, generic training plans and a sense of discipline have dictated my workouts. That doesn’t sound like much of a winning formula, but it’s worked: I’ve run comfortably, raced confidently and hit various goals over the years. A lot of runners can probably relate to that steady, self-driven approach.

Late last year, however, I decided to chase a more ambitious goal: qualifying for the Boston Marathon. To get there, I knew I’d have to approach training in ways I hadn’t before, and I wasn’t sure if my self-governed approach was a recipe for success. So, after more than a decade of passively coaching myself, I decided to team up with someone else.

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The Homemade Bar: Yes, You Should Make Your Own Seltzer Water

BY KIRK MILLER

As someone who owns several beverage carbonators, I didn’t think I’d need to change how I make fizzy water. But during a conversation (and an Irish Coffee) with Teeling Brand Ambassador Ciarraí Kelly earlier this spring, she brought up her obsession with homemade carbonation. Forget the SodaStream — Kelly had hacked together a carbonating system with just a few pieces of equipment — which, it turns out, is not hard to do.

Why? Well, for improved or preferred carbonation. A commercial-made carbonator will usually get you about 30-35 psi (pounds per square inch, a number that determines the level of carbon dioxide dissolved in your beverage). But some people want more, or at least the ability to determine the exact psi for their drinks.

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