Food

Founded in 2015 in Chercos, a small village in the south of Spain, artisanal LoRUSSo jams are known worldwide for their higher than average fruit content, beautiful packaging and sustainable production techniques.

After opening speakeasy bar, Stockton in Hong Kong, Andrew Yap relocated back to Singapore in 2015 to join Neon Pigeon, before opening a Singapore outpost of Hong Kong bar The Old Man, with partners Agung, Roman and James.

Joann Finlayson, the talented baker behind customised cake business, Jo Takes the Cake was first featured in ANZA magazine in a kid’s party feature in 2012 when her business was starting out. “It was so exciting because it was the first local magazine to share my creations,” says Jo. We catch up with Singapore’s queen of baking, whose stunning cakes have been the centrepiece for hundreds of celebrations and special moments.

Aussie Ben Lee created Sarnies – a bustling café located in the heart of hip Telok Ayer – because he couldn’t find a decent sandwich in Singapore’s CBD.

Earlier this year Pip Harry enjoyed a family friendly brunch at Common Man Stan in Telok Ayer. With the move to phase 2 you can now dine in again at Common Man Stan from Friday 19 June, however, takeaway and delivery options are still available if you would like to enjoy this Hotspot at Home.

Michelle Pilarczyk, Founder of International Cooking Club Singapore and Editor-in-Chief of the Red Dot Melting Pot Cookbook, whips up a meringue with a twist.

Father's Day takes place in Singapore this Sunday. Here's where to treat the top man in your life to some dude food.

In need of some foodie inspiration? Check out New Zealand Deputy High Commissioner, Peter Kemp’s Singapore eating adventure.

We commemorated the Year of the Dragon with a visit to FIRE, a new Argentinian restaurant that’s truly hot stuff

This month, ANZA is celebrating Singapore's incredible food industry. Meet Aussie Chef Drew Nocente from contemporary Australian restaurant, Salted & Hung.