ANZA Netball has an experienced group of coaches who teach their young players the rules of play and sporting ethics. As your child runs, jumps, defends and shoots, they’ll also be gaining a better understanding of fair play and respect for others … which are fantastic life skills, and useful both on and off the court.
2. All ages
From kindy kids to teens, ANZA Netball offers a bib to match your child’s age and stage. Younger players (5-8 years) focus on basic hand eye coordination, throwing, catching, foot work skills and passing. Older players (9-16 years) progress to more strategic play, such as defence, attack and goal shooting.
3. Teamwork
Netball is fantastic for teaching kids how to work as a team. Each season they set a common goal, learn to play in their positions, support and encourage each other, and pull in the same direction to achieve a good result. Healthy competition allows players to see the value of commitment and hard work. It also helps them to overcome disappointments and losses, and allows them to celebrate the wins and gain confidence!
4. Socialising and fitness
Joining a netball team means a bunch of instant new friends, and a sense of belonging to a team and a club. Kids from all across Singapore take part in ANZA Netball, so students from many different schools can mix and mingle. Sessions include a range of skills, fitness and strategy, increasing your child’s agility, problem-solving skills, coordination, ball skills, cardio fitness and strength.
5. Netball is awesome!
Netball is played by more than 20 million people, in more than 80 countries worldwide. It’s the most popular women’s sport in Singapore, with an estimated 80,000 players nationwide. For kids who like a challenging, fun and social sport, netball is ideal.
ANZA Netball’s season runs from Saturday, 1 September 2018 to 23 March 2019. Registrations are open now!
Australian expat Isadora Noble set up Pop Up Wine with her husband David Harker to offer expats and locals a more affordable drop.
Where’s home in Australia?
A wheat and sheep farm in Kulin, Western Australia with a population of 300 people, 300 kilometres from Perth. My relatives account for about three-quarters of the town. I came to Singapore via Sydney.
How long have you lived in Singapore?
Five years. I now live between Perth and Singapore, where David (and our family cat!) is still a resident. We swapped our sprawling black and white house in Goodwood Hill about a year ago for a historic 1930s bolt hole of an apartment in Tanglin. Our four kids grew up in Singapore. Our youngest (now almost five) was conceived there. Whilst in utero we called him our ‘Singapore Surprise’ as, at 43 I wasn’t expecting any more babies! Singapore holds a special place in all of our hearts. We plan never to have to say goodbye!
What are your winemaking roots?
Our association with wine began in 1849 when David’s great, great, great, grandfather, ‘ol man Freebairn, left Scotland for McLaren Vale, South Australia – planting what would be some of Australia’s first wine-growing vines. My Grandpa Ted unintentionally bought a working vineyard – to house his mob of 1000 prize merinos – near the wine region of New Norcia, Western Australia. The region is planted with vines from the anointed hands of Italian-born, Benedictine monks.
Why did you decide to open up Pop Up Wine in Singapore?
Our folly into online wine retailing evolved out of our love of wine and the seemingly impossible task of finding good wine in Singapore for less than the air fare back to Oz. Aghast at the thought our friends might be drinking one bottle of wine instead of two, we initially started supplying friends with wine. Now we supply friends-of-friends-of- friends. David’s background is finance but he has a life-long love of wine. When I moved in with him in Sydney, every cupboard and wardrobe in the house was full to the ceiling of cases of wine! And as I would find out later, many cellars in wine storage facilities throughout the world.
Cheap and cheerful drop or a fine vintage?
Our favourite finds are undervalued wines, that don’t get much attention from the industry. David’s just as happy when he finds a $30 wine when it should be $50, as when he buys a Penfolds Grange for $500 when it should be $700! We started the store with Australian and New Zealand wine, so the Kiwi’s and the Aussies were the first ones to find us. They liked the fact the wine wasn’t much more than what they were paying back home for the same labels.
Away from the wine industry, what’s nourishes your soul?
Yoga is my love. Meditation is my saviour. Both keep me grounded. I like to live a fast-paced life but I can’t do it without bowing out of the frenetic pace through daily practice. I also love to walk in the Botanic Gardens, which is a stone’s throw from our apartment in Singapore, or on Leighton Beach in Perth.
Join Pop Up Wines and ANZA for a wine tasting evening in a Black and White Heritage house. August 30, 6.30-8.30pm. Register here
ANZA Athletics Lucy James reveals the club will be at a new stadium this season.
Toa Payoh Stadium
Toa Payoh Stadium (297 Lorong 6 Toa Payoh, 319389) is the new home of ANZA Athletics. The stadium consists of a soccer field, an 8-lane running track and a fitness corner. “We’re looking forward to welcoming our 2018/19 ANZA athletes next month with a fresh start at a new track,” says committee member Lucy James.
Centrally located, the new stadium is a multi-purpose facility that is part of a larger sports complex. It’s easily accessible and has played host to many international events, including the SEA games, Commonwealth Champions, Women’s World Cup, Nations Netball and the Youth Olympic Games. It’s also the venue for soccer matches and is home to the Balestier Khalsa FC.
The club will kick off their Friday sessions at the stadium with a more family-friendly start time. “This season we’ll start at a new, earlier time of 4.30pm each Friday,” says Lucy. “This should help the parents get their tired and hungry children fed and off to bed a bit earlier than previously!”
ANZA’s mini athletes will take to the track and field at Toa Payoh to learn the sports basic skills of track running, hurdles, discus, shot put, long jump, triple jump and high jump. “They are exposed to all of these events during a six-week rotating program,” says Lucy. “Learning these skills and building on them over successive weeks and seasons.” As with all ANZA’s sporting groups, emphasis is given to participation, sportsmanship and personal improvement, and parents are involved in the program as voluntary helpers or officials. “They share in many experiences with the children and its fun for everyone,” says Lucy.
Considering a season of ANZA Athletics for your kids? Head to the stadium for a trial run. “If you’re not sure if your child will like it, come and join us for a trial, but be prepared as your children will most likely love it and will want you to sign them up!” says Lucy. As parent Fiona Zdun said recently; “It’s a great atmosphere. In the beginning I was hesitant to give up my Fridays, but I can still be finished and on the road early, and still have a wine in hand by 7.30!”
The 2018/2019 season fires up on Friday 24 August (Through to March, 2019) and registration is now open for girls and boys aged from five to 14. “We look forward to welcoming back continuing athletes, and meeting many new ones,” says Lucy. “Athletics is an excellent way for kids to build strength, a healthy competitive spirit and make lots of new friends.
ANZA member Elena Scherer shares her 30-year Singapore food journey.
Elena Scherer, Director of Red Gum Foods, has lived in Singapore for 30 years – the longest she’s lived in any country. Having gone to school here as a teenager, she attended the University of North Dakota and returned to the island in 2001 to run her parent’s food importing business with her husband, Chef Roland Scherer. From her leafy Upper Bukit Timah home, Elena shares her connection to ANZA and Singapore’s food industry.
You might be familiar to many ANZA members as a soccer mum?
Yes! All three of my boys play football. Kieran (14) has been playing for about 10 years now, Conor (11) for six years and Jamie (9) for two. I’ve been team parent and team photographer, and they’ve travelled overseas to play – last year Kieran played in Spain. They’ve made great friends playing at ANZA and they all look forward to their games.
Why was your family originally posted to Singapore?
We moved to Singapore for my dad’s work. He was a Qantas pilot who retired in 1987. After nearly a year of being bored out of his cranium, he learned through the newspapers that SIA was taking retired pilots under the age of 60 He applied and was accepted, so in 1988 we moved here from Sydney. I was 15 at the time.
You’ve lived in this house before?
The house we live in now isn’t actually a childhood home, but I was living there with my parents in the late 90s. When we took over the company from my parents, it was just easier to stay where we were. We’ve made the space our own now.
What are your food memories of growing up here?
It was the best! I used to train dogs here with the German Shepherd Dog Club, and every Sunday after training we would go – dogs and all – to a different hawker centre for lunch. I got to try a huge range of food from intestines, to frogs, to squirrel. I reached a point where I stopped asking what anything odd actually was. I either liked it, or I didn’t!
How did Red Gum come about?
My mum started the company in 1989 when she saw a gap in the market here. In Australia she had been catering manager for stockbrokers JB Were & Son. When we moved to Singapore she saw none of the brilliant Australian products we all take for granted, and decided to remedy that by importing vegetables from Perth. When Roland and I took over the company in 2001 we had one driver, one truck, one merchandising lady, and a book keeper. We did less than 10 deliveries a day. Now we have a food production factory at Senoko and over 60 staff.
Photo: Red Gum Foods
What do you love about working in the food industry in Singapore?
I love seeing the change from when I first arrived. Back then the only place to have a cappuccino was a five star hotel. In the 90s I once paid $15 for a cup! Singapore is now such an incredible, vibrant food city because Singaporeans genuinely love food and travel. When they travel they experiment and try new things, then many of those flavours or techniques find their way back here. It’s always changing and always interesting.
How do you enjoy working with your husband in the business?
Roland says that if anyone told him he would be working with his wife one day, he wouldn’t have believed them! He’s really taken on driving the company with new ideas and concepts. When we started the company was straight up food importers. Now we produce our own antipasto, import olives direct from Greece and marinate them here to our own recipes, create salads, dressings, and all kinds of deliciousness!
How do you like to chill out with the family?
At home! After a crazy week of running around with work and the boys, and whatever else is going on, sitting down at home with a nice glass of wine while Roland prepares dinner is the best. I like to sit at the bar and chat with him while he cooks. It’s our time to reconnect and relax.
Soul Food columnist Kim Forrester shares how to go boldly into new frontiers.
Despite our different personalities, backgrounds and beliefs, there’s one trait that every ANZA member has in common: at some stage we all decided to say goodbye to the familiar and comfortable, to follow an opportunity in a foreign land. This is no fluke. By acknowledging that you, as an expat, have an ability to withstand – and often seek out – the new and the unexpected, you can make the most out of any challenge that life will inevitably bring.
In our family, we call it ‘ex-frightment’. That sense of heart-racing exhilaration when you’re about to step forward into something bold and unknown. You’re scared to death and unimaginably excited at the same time. You know this feeling. You’ve felt it as the doors are bolted shut on your loaded-to-the-brim shipping container, or as you hand over your passport to immigration before that one-way flight to your new home. Challenge is an inherent part of life and expats enjoy more opportunities than most to engage with and thrive off the back of disruptive and unexpected situations. In order to get the best out of a challenging environment, I encourage you to:
BALANCE CHALLENGE WITH SUPPORT: Be willing to make choices that will bring discomfort or disruption into your life, and the lives of loved ones. However, always ensure that an equal measure of emotional support is available for those who are struggling. When you are feeling secure and strong, be there for others. If a challenge is overwhelming you, have the courage to reach out for help and support.
DISCERN REAL CHALLENGE FROM FEAR: Media and gossip can hype up threats and leave you feeling vulnerable to challenges that are highly exaggerated. Maintain a measured approach to what is truly going on around you and focus your energy and attention only on those challenges that really affect you.
RECOGNISE WHEN THINGS ARE JUST NOT WORKING: If a situation has become overwhelming or untenable and the support you need is not available, it may be time to move on. There is no failure in recognising what is best for your wellbeing.
MAINTAIN A POSITIVE OUTLOOK: Trust in your ability to endure and in the resilience of your loved ones. Ask for the support you need and always understand that challenge, if approached correctly, can be an inspiring and invigorating experience. It’s natural to feel low at times, but lean into positivity whenever possible.
Kim Forrester is a holistic wellbeing author, consultant and educator. kimforrester.net
Linda Collins of the ANZA writers’ group catches up with former member, Australian-based novelist Alison Stuart about her upcoming historical thriller series.
Award-winning Melbourne author Alison Stuart looks at ease in Violet Oon’s glamourous Peranakan restaurant, National Kitchen – located in the National Gallery overlooking the Padang, and complete with marble floors, dark wooden fittings and plush heritage interiors. The author is in town to undertake research for her upcoming historical thriller set in Singapore, the first of an initial two-part series called the Harriet Gordon Mysteries under the pen name A.M. Stuart.
The 59-year-old has scored a career breakthrough most writers can only dream of, being signed by top US-based literary agency Marsal Lyon, and landing a contract with Berkley Penguin – an imprint of Penguin Random House, known for spotting new talent and building author’s into global franchises. The deal is for two books initially, though Alison says with a gleam in her eye that she envisages six.
The series begins with Singapore Sapphire, a whodunit set in 1910 colonial Singapore featuring wily protagonist Harriet Gordon – a former suffragette working as a private secretary. When a client is murdered, enigmatic Detective Inspector Robert Curran enters her life and shakes it up. The follow-up novel will be published in the United States in August next year. Alison’s ‘overnight success’ didn’t come easily. A former lawyer before becoming a full-time writer – she has eight full-length historical romances already under her belt. They include By the Sword, which won the 2008 Eppie (electronic publishing) award for best historical romance.
Hard-working Alison is a former president of the Romance Writers of Australia. Alongside her Harriet Gordon Mysteries, she’s also currently working on two historical novels for Harlequin Australia, set in the Victorian goldfields. The genesis of the deal that has seen her set to crack the American market began in Singapore nearly two decades ago – in a group creative writing exercise at one of the monthly meetings of the ANZA Writers’ Group. “I remember vividly sitting in an airy room in fellow member Rebecca Poston’s black and white house near Kent Ridge. It was early evening and I could hear the cicadas. We were doing a murder thriller exercise dreamt up by co-ordinator Julie Vellacott, and I found myself writing a character who became one of the protagonists in my Harriet series, Detective-Inspector Curran.”
Alison – who has travelled back to Singapore several times since repatriating to Australia in 2003 – was in the National Library looking at a 1905 front page of The Straits Times when inspiration for her book struck. “I saw an advertisement for a woman proclaiming her services and that she could undertake shorthand. In capital letters, it also said: ‘ABSOLUTE SECRECY AND CONFIDENTIALITY ASSURED’. It just called to me that there was a story in there.” Alison, who with her husband David has two grown-up sons, adores her return visits to Singapore. “Every time, there is a familiar sensation of walking into hot cooking oil and cotton wool as soon as you leave the airport terminal, and you sigh, and say, ‘we’re home again’.”
Get writing! The ANZA Writers’ Group meets every second Tuesday of the month, 7pm, ANZA Office, 47A Kampong Bahru Road, 169361
Baker & Cook’s baking guru Dean Brettschneider talks to Pip Harry about his cooking school, the perfect burger bun and what’s next for his baking empire.
New Zealander, Dean Brettschneider, 49, is one of the world’s leading bakers, Alongside regular TV appearances and 12 best-selling baking books, he’s the brains behind Baker & Cook – a cosy neighbourhood chain of bakeries, where swarms of locals and expats line up daily for fabulous coffee, brunches, fresh artisan bread and glistening globally-influenced baked goods – from Aussie lamingtons to Italian bomboloni doughnuts and fluffy English scones. More recently Dean has opened Plank Sourdough Pizza and a new burger bar venture Moe and Joe’s, as well as returning to his teaching roots with Brettschneider’s Baking & Cooking School.
COUNTRY COOKING
Dean’s passion for food was born in his small rural hometown, Waikuku Beach, 30 kilometres north of Christchurch, where residents pickled, baked and home-cooked regularly. “My baking really did start with my grandmother and mother’s weekly biscuit tins,” says Dean. “On Sunday they baked for the week; cakes, cookies and slices. That was born and bred into me. ” When the local baker needed an apprentice, Dean signed up and found his calling. After stints in Europe to hone his baking skills, three years running award-winning Windsor Cakes bakery in Dunedin and time in research and development, Dean was ready for something new. After visiting a friend in Singapore he had a lightbulb moment to open a bakery here.
RECIPE FOR SUCCESS
Back in the early days of Baker & Cook, Dean had enough time on his hands to run ad hoc cooking classes after hours. “When I got to Singapore, I had one little bakery in Hillcrest Road, and to fill my day in I started doing baking classes in the back room. From 4pm in the afternoon until 3am in the morning, the place was relatively empty. So, I pushed tables aside and randomly put on my newsletter for people to come and bake with me, first in, first served.” Teaching came naturally to Dean. “I taught part-time at the local TAFE when I was in my twenties. From a young age I had it in me to share my knowledge about baking and cooking – which only grew as I moved into commercial test kitchens, wrote cookbooks and found myself in front of the camera.”
Photo: Baker & Cook
BUILDING A BUSINESS
As Baker & Cook took off and Dean opened more stores, he found himself getting too busy to run baking classes, despite demand from his customers. When a former beauty salon came up for rent behind his Hillcrest bakery, Dean snapped it up. “Baking was on the rise,” says Dean. “People wanted to learn how to bake, so I decided to put a school there.”
BEST IN CLASS
Brettschneider’s Baking & Cooking School now offers a range of classes – from Classic Cakes to Proper Pies and Tarts, Vegetarian Cooking and Healthy Eating. “I’ve got a great team of tutors, bakers and cooks that work with me and we limit our classes to maximum 15 participants, so you go away with not only the recipes, but hands-on experience. We tailor make our classes and cater to all levels of experience.” Baking remains the main drawcard. “Baking is a global phenomenon now. But when I published my first baking book 18 years ago, baking wasn’t trendy. In fact, it was the last thing that people wanted to do!” laughs Dean. “Now, baking is by far our most popular set of classes. We offer bread baking, sourdough, advanced bread baking, grains, deli style, sweet breads, eclairs, mousse cakes, Danish pastries and croissants…we uncover all aspects of baking.”
Photo: Baker & Cook
NEXT VENTURES
After mastering baking and pizza, Dean is biting into the burger market. “We’re opening a new venture called Moe and Joe’s Sourdough Burgers in Greenwood Avenue,” says Dean. “It’ll be a small burger joint focusing on good, honest burgers with an old-fashioned hamburger bun, with maybe 10 per cent sourdough in it.” Dean isn’t a fan of the soft burger bun. “It’s become fashionable to make burger buns out of super sweet brioche doughs, and then you need a soup spoon to eat it because it’s drenched!” he says. “We’re going to deliver our burgers to you in a good state, with a bun that doesn’t fall apart in your hands. You can add sauce, and as many gherkins as you like afterwards!”
KEEPING IT SIMPLE
Baker & Cook continues to grow, with more stores planned in Singapore, Saudi Arabia,
Abu Dhabi and Kuala Lumper, as well as three existing stores in Manila. Dean says the recipe for business success is simple. “My business philosophy has always been about local neighbourhoods, and people. My food philosophy is about being honest. Baking ingredients are so straightforward – flour, butter, sugar – I just try to keep things simple, combined with some fun. Not too complicated.”
SINGAPORE’S FOOD SCENE
Dean finds Singapore’s food scene exciting. “It’s a foodie heaven. We’re lucky to have everything on our doorstep here, from fine French food, Indonesian, Italian, good hawker food. That’s what I really like – the incredible variety. I do try not to allow my product to be influenced by local flavours though. People come to me because I offer the very best of lots of tastes from around the world. You won’t see me baking up a local bun or soft bread. One of our biggest days of the year is Chinese New Year and my customers don’t come for pineapple tarts, they come to get away from pineapple tarts!”
To get schooled with Dean and his team of chefs, pastry chefs, cooks and baristas, head to bakingandcookingschool.com
Moving in, moving on or moving across the island? ANZA Action’s Rae Moller recommends worthwhile charities that could benefit from your spring clean.
There are many options to donate your second hand goods and help out some Singapore charities at the same time. Here are some ideas . . .
Dress for Success
Dress for Success will take women’s work clothes to style women entering or re-entering the workforce. They will also take dressier clothes and designer brands to sell at their pop-up shops. Please email [email protected] to find out current requirements. singapore.dressforsuccess.org/
New2U Thrift Shop
Men’s, women’s and children’s clothes can be dropped off at the New2U thrift shop in Waterloo Street. They also take books and toys, crockery and utensils and small household items. Please check their website to see their current requirements.
scwo.org.sg/what-we-do/facilities/new2u-thrift-shop/
Salvation Army
The Salvation Army takes donations of household goods, furniture, clothes and smaller items. You can drop these off at several centres around Singapore – or book a pick up online (please book well in advance of your required date). salvationarmy.org/singapore/dik_fts
Pass it on Singapore
Pass it on Singapore works with social enterprise The Helping Hand to provide specific goods for families in need. Check their website to see if there is any requirement for your donations and then you can arrange pick up. passiton.org.sg/about-us
Sheets and towels
Many animal shelters would love your old sheets and towels for their furry friends.
You can drop off at SOSD, SPCA and Causes for Animals. sosd.org.sg/ spca.org.sg/ causesforanimals.com/
Used bras
Many women throughout the world go without bras, as they’re not considered a necessity. Bra Girls take donations of used sports, maternity and regular bras and coordinate shipping them to areas of need. Join the Bra Girls Facebook group to find out more.
Food donations
If you have unused, unexpired cans and jars of food, then the Foodbank will take these from you. foodbank.sg/
Used electronics
As well as taking food and clothing
donations, Metta Welfare will take your used electronics. Don’t forget to wipe all your information first! Red Cross also accepts electronic items. metta.org.sg/hq/ redcross.sg/
Online
Freecycle, Carousell and even the ANZA Classifieds Facebook page are ways to give away
your goods with a zero price tag attached. You could even set up a stall at the Singapore Really Really Free Market. sgfreecycle.org/ sg.carousell.com/ facebook.com/srrfm
Books
Dignity Mama runs book stalls at three of the local hospitals in Singapore. Please check to see the appropriate books they are looking for. dignitymama.sg
** Take time to sort your goods, check that they are in a suitable condition for further use, and that they meet the charities requirements.
The East Coast neighbourhood of Katong is a food-lovers paradise. Pip Harry
dishes on the best restaurants, food stores and cafes in the area.
Eng’s Wantan Noodle
287 Tanjong Katong Road, 437036
Singapore Hawker Master Ng Ba Eng started selling his delicious springy noodles, succulent Char Siew pork and hand-folded dumplings from a humble pushcart more than 50 years ago. Eng’s noodles are now a household name, with a line snaking out the door of this no-frills eatery most days of the week. Don’t forget to sprinkle on a handful of crunchy ‘lard chips’ but beware the fiery chilli sauce! TIP: If the line is long and your tummy is rumbling, there’s a rival outlet down the road at 248/250, run by Eng’s children.
Madeleine’s Original Portuguese Egg Tart
98 Tanjong Katong Rd,
Singapore 436997 www.facebook.com/MadeleinesOriginalPortugueseEggTarts
This hole-in-the-wall bakery is famed for their perfect Portuguese egg tarts. Flaky, buttery pastry meets wobbly, smooth egg custard, with a sticky caramelised top. The original is the best, but the fragrant pandan tart is a close runner up. Look for the bright yellow signboard for the perfect on-the-go snack.
Foodie Market place
313 Tanjong Katong road
SINGAPORE 437096
This specialist grocery store has a cult following, with a high quality range of cheeses, meats and hard-to-source deli products. Fill up your basket with Scottish smoked salmon, Australian grain fed tomahawk, Udder’s & Kook artisan ice-cream, Route 11 potato chips, frozen New York style blueberry bagels and a small selection of wines. Prices are affordable, too.
Ponggol Nasi Lemak
238 Tanjong Katong Rd 437026 www.ponggolnasilemak.com.sg
Established in 1979, Ponggol Nasi Lemak is home to Singapore’s most popular version of the beloved Malaysian dish. Get in line at dinner time or stagger there at midnight after a night out, and you’ll see what all the fuss is about: golden, crunchy fried chicken pieces sit atop coconut rice, with your choice of toppings – I like the fried egg, long green beans, crispy dried peanut and anchovy mix and a dollop of spicy sambal.
Birds of Paradise Gelato Boutique
63 East Coast Road #01-05 428776 www.facebook.com/bopgelato/
This heavenly ice-cream store has a range of scoops inspired by the botanical flavours of nature, like flowers, herbs, nuts and spices. Choose from Asian-inspired flavour combinations like pandan, lychee raspberry, spiced pear, lemongrass ginger, mint cacao, strawberry basil and white chrysanthemum.
Brunos Pizzeria and Grill
344 Tanjong Katong Road 437113 www.facebook.com/sgbrunos/
East Coasties adore this cosy Italian bistro, so it’s best to book ahead, especially on weekends. Choose from a regularly rotating board of specials and a range of tasty pizzas, pasta, seafood and steaks and enjoy attentive service and a family atmosphere. The desserts are pretty special too – crack into the crème brulee or finish with the authentic tiramisu.
Forty Hands
226 East Coast Road 428923 www.40handscoffee.com
Made famous in the hipster hood of Tiong Bahru, Forty Hands recently opened their first East Coast branch. The coffee is excellent and the hearty menu features burgers, salads and brunch items like eggs benedict, smashed avo on toast and banana bacon French toast. Deborah from ANZA marketing swears by the Kong Bak Pau here – steamed slider buns stuffed with braised pork in soya sauce.
Udipi Ganesh Vilas Restaurant
No 10 Ceylon Road 429606
Tucked away on Ceylon Road, this hidden gem offers vegetarian Northern, Southern and tandoori items from a converted shop house near the Sri Senpaga Vinayagar temple. Dip steaming fresh naan and pratha breads into chickpea dahl, or creamy spinach and cottage cheese palak paneer or enjoy a paper thin roll of light dosa masala.
Bottega
263 Tanjong Katong Road, #01-02 Suites@Katong 437050 www.bottega.com.sg/tanjongkatong/
Bottega (meaning ‘shop’ in Italian) is a smart grocery store and wine bar in one, offering a good wine list and menu of Italian bites. Sip a boutique Italian beer, refreshing spritzer or fruity red at the handful of outdoor tables, and order a few share plates of fresh burrata, cold cuts, antipasti or authentic pizza.
Tomi Sushi
30 East Coast Road #02-14/15/16
Katong V 428751 www.tomisushi.asia/katong/
Above a supermarket in this small shopping mall lies Tomi Sushi, a serene Japanese restaurant offering super authentic food, lovely service and attention to detail. Fresh sashimi, sushi, bento and lunch sets are all fresh, light and beautifully presented, with side dishes of tempura, soba and udon noodles. Tomi also welcomes kids.
