Food

What drew you to Singapore? My partner Phoebe (who is also in the kitchen at OFC) and I have always dreamed of having a garden/farm located on restaurant grounds. Cynthia Chua, founder of Spa Esprit...

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.

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.

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

Kerry Low is wowed by delicious and inventive Australian cuisine and breathtaking views during an alfresco rooftop dinner at Stellar 1-Altitude.

The culinary team at Baker & Cook share a twist on the classic Pavlova from their latest cookbook, COOK: Food to Share.

Payal Thakurani cooks up a comforting Korean dish with plenty of flavour and spice.

Kerry Low experiences a memorable chef’s collaboration at Butcher’s Block and Trudy Nearhos enjoys Chinese fine dining at Mott 32 Singapore.

Sofitel Singapore City Centre's Executive Chef Jean-Charles Dubois shares his simple, delicious recipe for Pain Rustique, a French style white bread.