Food & Drink | ANZA

We embraced Mother Nature at Open Farm Community where their new communal Farm Feast and fabulous organic wine selection make a meal to remember.

Topped with brûléed bananas, salted caramel sauce, crispy buckwheat and vanilla ice cream, Baker & Cook’s warm Sticky Date Pudding is perfect for any occasion.

ANZA’s Deborah Gillies landed the best gig when she went on a chocolate tasting and making experience with Singapore’s award-winning chef Janice Wong at Pure Imagination.

Does the Tour de Force menu at Butcher’s Block live up to its name? We indulged in exciting signatures and off-the-menu specials to find out.

Newly launched Flow Bar up is a collaboration between Restaurant JAG and renowned Master Mixologist Ricky Paiva. The cocktails are as fabulous as expected, as Kerry Low discovered . . .

Restaurant JAG offers a feast based on the flavours of seasonal vegetables and indigenous herbs that hail from Savoie’s mountainous region.

Bochinche not only offers juicy, marbled slabs of meat, but so much more thanks to their new elevated menu of dishes including beef-free alternatives.

Looking for something unique to do with your friend or significant other? Brinta Nandy tries out the new SKAI High Tea x Maison 21G Workshop which brings taste and tantalising scents together.

Joanna Cooper, author of Our Tamarama Kitchen is a huge fan of healthy and tasty food made easy. She loves serving this salmon starter with crudites and crackers.

Built on a decade old promise and dough making philosophy, The Cicheti Group’s latest opening defies all conventions of a traditional Neapolitan pizzeria.