Food & Drink

Enjoy an unforgettable festive feast with delicious treats from The Fishwives. It’s the perfect place to find all your favourite food items for the holiday period…and a few new naughty ones too!

Is it really a festive celebration without a pav? Here's a cracker version from our friends at the NZ High Commission.

Wondering what on earth to do for Christmas brunch, lunch or dinner? Here are some festive feasts to celebrate this special time of year.

Deborah Gillies tries Butcher Boy, a trendy Asian fusion bar and grill in Keong Saik

To get into the spirit there is nothing better than starting early and soaking the fruit for a spicy, aromatic Christmas cake well ahead of time. For a fool proof recipe try this one from the New Zealand Edmonds Cookbook.

Terroir-driven wine bar, Rebel Rebel has moved into a cosy shophouse on Bukit Pasoh Road, dishing up excellent artisanal wines and an elevated bar menu.

Deborah Gillies experiences the art of fine Italian dining at newly relocated Art Restaurant & Bar.

Singapore’s sweet sensation Janice Wong has launched a decadent new high tea series to celebrate her appearance in the feature film, Ottolenghi and the Cakes of Versailles.

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

Meet the man behind Singapore’s most ‘Insta-Worthy’ food trends. Vijay K Pillai is CEO of Caerus Holding, the company that’s brought photogenic swirls of charcoal soft serve, New York lobster rolls and delicate mille crêpes to Singapore’s shores. He shares how he taps into the foodie psyche and spots the latest culinary trend.

What drew you to Singapore? My partner Phoebe (who is also in the kitchen at OFC) and I have always dreamed of having […]

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.

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

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.

Nicholas Alexander is the newly appointed Head Bartender of the historic Writers Bar at Raffles Singapore. He talks to ANZA about his journey from Jersey boy to cocktail master.

Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels, offers her delicious version of crunchy fried chicken. 

Pre Circuit Breaker we had the pleasure of reviewing contemporary fine diner, Cloudstreet, helmed by Chef Rishi Naleendra and Gareth Burnett. Now that Cloudstreet has reopened for dine in, you can enjoy this special experience again too.