The Australian and New Zealand Association (ANZA) provides social, sporting and recreational opportunities for Australian and New Zealand expatriates, as well as all other nationalities living in Singapore.
We are in search of an enthusiastic, conscientious, organised individual to join the ANZA team as Part-Time Administration Assistant.
Job Summary
The Administration Assistant is responsible for all office administration duties and provides administrative support to the ANZA office team, sports and interest group committees and volunteers. The Administration Assistant is the first point of contact for all inbound enquiries. This position requires strong interpersonal communication skills both written and verbal.
Job Duties and Responsibilities
First point of contact for incoming inquiries: answering phones, emails, queries from ANZA members and the public re: sports, subgroups, events and tours
Provide helpful, friendly over the counter assistance to all visitors to the ANZA office
Open, sort and distribute incoming correspondence
Assist in resolving any administrative issues
Prepare and modify documents including postal correspondence, memos and emails
Manage expiring memberships
Prepare and load weekly reports for ANZA sports and interest groups
Data Entry and payment processing for sporting groups, events & tours
Liaise with, and assist, office volunteers
Maintain and update CRM database with member information
Upload and maintain ANZA events, tours, events calendar on website
Ordering of office stationery and general office supplies
Provide administrative support to the ANZA Team
Provide support at ANZA Events as and when required
Key Skills
Strong interpersonal communication skills both written and verbal
Previous experience with MembershipWorks and WordPress, or similar software
Strong Microsoft Office skills including MS Office,Word and Excel
Knowledge of CRM and Electronic Mailing systems
Excellent organisational and administrative skills
Key Attributes
Excellent interpersonal skills and ability to adapt to work with diverse groups
A strategic thinker and planner with an ability to identify opportunities for membership growth and engagement
Self-disciplined; demonstrates initiative, attention to detail and a team player
A flexible approach and availability to attend events that operate outside of normal business hours
Positive attitude with a willingness to learn and develop
Terms of Employment
This is a part-time position 25 hours per week. This role would suit someone who likes working as part of a team. Workdays are 5 hours per day Monday – Friday. Flexibility to work extra hours is important.
Interested applicants please email your CV to Kerry Low gm@anza.org.sgbefore Friday 27 August. Please include your available starting date. Only Singaporeans, Permanent Residents and those eligible to work in Singapore need apply.
Embark on a gastronomical journey from Asia to Brazil. The Butcher’s Wife under the reins of Brazilian-born/Paris-trained chef Mariana Campos is a shining light in the Singapore restaurant landscape. Inviting aromas hit the senses as soon as you step foot inside the vibrantly decorated venue. The setup is unpretentious, but this is serious fusion cuisine where the food is prepared using high-calibre techniques and with boundless passion.
We were there to taste-test the new all-day menu. Our journey began with the Spiced Pineapple Calamansi from the Kampong cocktail list: dark rum, calamansi, pineapple, and fermented red chilli honey. It was very refreshing with a little chilli bite to get the tastebuds ready for a feast.
We started with an array of tasty sharing dishes: a basket of Pao de Queijo (gluten-free cheese bread and perhaps the most popular Brazilian snack) ($12) accompanied by a yummy tomato and chilli sambal, Sago and Coconut Prawns ($25) deliciously crispy on the outside and perfectly cooked in the inside served with an acai berry (dairy-free) mayo, and Bacalhau Mantecato ($16), a delicate dish of whipped dry cod fish served over crispy fermented chickpea toast – not to be missed!
With this round of dishes, we enjoyed a tasting glass from the natural wine selection, a crispy Loire valley 2018 chardonnay, Lise et Bertrand Jousset, Les Audouines; a perfectly balance Loire valley chardonnay with well-balanced fruits and a French oak back, an outstanding wine! ($103/bottle)
The next round of dishes featured the “Land Tuna” salad ($23), a light-hearted vegan plate with punchy flavours of Myanmar brown rice, edamame, sweet pea, Sunomono cucumber and a wasabi sauce. The second dish was the outstanding Moqueca ($37), a traditional northern Brazilian stew prepared with an assortment of various seafood and packed with delicious flavours and a side of Farofa made from toasted banana oats.
Our second natural wine is a Honeymoon 2020 by Pares Balta. A wine made from the Parellada grape native to the Catalan region of Penedes. It has an intense nose but delicate ripe fruit flavors, a wonderful choice ($79/bottle).
The chef brought us a plate of Marinated Chicken Thigh Dosa ($26), locally sourced chicken with a fermented cashew cream, topped with pickled chayote and wrapped in the popular crispy South Indian crepe made from fermented lentils and rice. On the side a fermented chilli sauce that resembled our loved Singapore version of chicken rice chili sauce – a great dish.
We finished our meal on a sweet note with Tapioca and Coconut Fudge ($15) served with in-house coffee ice cream churned using Common Man Coffee Roasters beans. Following were ice cream/sorbet “Magnums”: miso with buckwheat and chocolate ice cream ($12) and a mango puree sorbet covered in coconut milk ($9).
We only scratched the surface of this all-day menu, and we just wished we had room to eat more. We were also impressed by the wide range of their natural wine list, curated by Drunken Farmer.
Verdict: A gastronomical jewel with a cook-from-scratch philosophy where the food preparation focuses on locally sourced ingredients, fused with a passion for fermentation to create a gut-friendly and 100% gluten-free culinary adventure.
How long have you lived in Singapore? I moved with my family from Malaysia in 2017 to attend secondary school and I’ve been living in Singapore almostfour years.
Where are you based? Under normal circumstances I would be based in Singapore about 20 days of the month attending Dulwich College (Singapore) and I’d do my daily equestrian dressage training at Singapore Turf Club Riding Centre (STCRC) in Kranji. The other 10 days of the month I’d be in Denmark, where I keep my competition horses. This is how I’ve balanced my school, training and travel between Singapore and Europe since I was 13 years old.
Because of the Covid situation and the restrictions to travel, including extensive quarantine regulations, I’ve had to remain in Denmark for extended periods of time. Between May – December 2020 I was living there without my family. Since March 2021, I have been based in Denmark to prepare for the European Junior Dressage Championships held in Spain in July 2021.
When did you first get involved in dressage? My first time sitting on a pony was when I was 18-months-old. It developed into trotting and cantering by the age of three years.At four, I was riding regularly and ready to compete in my first walk-trot competitions. Holding my first rosette was thrilling, and I’ve never looked back.
Why do you love the sport? Equestrian sport is all about teamwork between you and your horse; it’s complicated and challenging. Horses are beautiful animals with a strong mindset, requiring you to always think ahead and analyse the situation for the best result. I feel motivated from growing and developing the partnership between myself and my horse, which takes years of commitment to refine and to fully understand each other. I take a holistic view of my horse by optimising and balancing training, feeding and general horse management. My horse remaining motivated and happy is key to my success.
Who is in your support team? As an equestrian athlete, I’m very dependent on a strong support system including family, coaches, vets, therapists, farriers, saddlers and many more. I’m always open to other points of views. I feel humbled by the support I receive and continue to challenge myself to learn in a sport where you will never become the expert.
How hard has Covid made it for you to train and compete? It has meant I’ve had to live in Europe for long periods of time alone. In 2020, I had to get up at 2am to follow online learning at Dulwich College (Singapore) in Singapore time. At 9.30am, the Singapore school day was over and I would begin work in the stable and training the horses. In the afternoon, I would attend to my homework and other exercises before going to bed at 6.30pm to be ready for the following day. It was challenging!
What have been your proudest moments as a competitor? Winning the bronze medal at the European Championships in Italy. It was an incredibly tough journey, which started in Singapore. I flew my horse to Holland in April 2019 and qualified in international competition to represent Denmark. I learned that hard work and commitment will get you there. It took me a couple of days to realise that I had actually won bronze among 60 of Europe’s best young riders from Germany, Holland, England, France, Russia and many more nations. From this achievement, I was ranked 5th in the world, which was another amazing feeling and proud achievement.
How has Dulwich College (Singapore) supported your sports career? Their IGNITE Sports programme (formerly known as SASP Student-Athlete Support Programme) is incredible. Thanks to the outstanding support of my teachers and counsellors, I’m able to compete for months at a time, while keeping up with my schoolwork. It’s designed to provide additional support for students who are striving for the highest standards in their sport and academic studies.
What do your friends think about your amazing achievements? My friends see me as Annabelle, their classmate, and not the equestrian athlete. That’s the way I like it, too.
What are your goals in the sport? I would like to represent Denmark at the Olympics one day, maybe in seven years’ time.
What other activities and passions do you have outside dressage? Besides practicing upwards of 3-4 hours a day, I keep up my fitness with running, balance and weight training. When I’m free, I enjoy spending time with my friends and eating at
Singapore’s many amazing eating spots.
What brought you to Singapore? The opportunity to explore Asia and experience another culture, while also pursuing job opportunities. My husband, daughter and cat joined me on this adventure. Our wonderful helper Liezel helps hold it all together.
Where is home in Australia? It was Melbourne but I’m not sure I could tolerate the weather now! Plus our daughter would not be pleased about not being able to swim most days.
What drew you to ANZA? We joined soon after we arrived as a way to meet new people. I’m involved in ANZA Trailing Talent and have thoroughly enjoyed the Thriving in Singapore presentations. I love the enewsletters and I’m looking forward to my first Ladies Night. It’s such an inviting and warm community.I’ve met some wonderful people through ANZA. I would call them family, so I consider myself very lucky.
What was it like being selected for the Commonwealth Games in 2002? My story is not one of glory unfortunately. I fell ill about a month out from the Games and didn’t end up travelling with the team to Manchester. It was a hard lesson to learn as an 18-year-old, but it’s shaped the person I am. I never take anything for granted, and try to not regret too much.
I feel really privileged that as a swimmer, I learned under some great coaches. I also had a wonderful club throughout my career. My memories of races on a Saturday at Newman Churchlands, Perth are still some of my fondest.
Tell us a bit about Swim Squad Singapore? Swim Squad Singapore was surprisingly borne out of Covid-19. A few neighbours found out about my swimming background and asked if I’d be interested in helping out. It started as a voluntary ‘this will go nowhere and is a bit of fun’exercise. But it soon had potential as more and more enquiries came through. I achieved my accreditation through the American Swim Coaches Association and now Swim Squad is here. We cater to all levels and ages and our approach is sometimes a little different, but justified and proven. We’ve had a lot of success in ‘gamifying’ the learning for the younger audience. I have to admit, the more mature don’t mind a bit of fun, too!
What do you offer? Depending on restrictions, we offer one-on-one sessions, one-on-twos and groups of four. We can also tailor lessons and plans based on requirements, as long as safety is maintained and there is no benefit lost to the swimmer.
What are your hopes for the program? I’d like to get a more permanent set up – or at the very least an adequate squad and master’s program based on the club models in Australia. My fondest memories of swimming are of my early club days, which fostered the love of the sport through fun. I like to connect my swimmers if their abilities are similar and then they have a training buddy!
What tips would you give adults to improve their stroke? Confidence is key. We have a strong emphasis on ‘feeling’ the water. When a swimmer learns to control the propulsion or direction, they realise water is their friend, not their enemy. Once this light bulb moment happens (and it is awesome to witness) then it opens doors to the next wave of learning.
What are the common mistakes you see in swimming? Breathing and air exchange is by far the most common mistake. If a swimmer doesn’t exhale properly in the water, this results in increased carbon monoxide in the lungs. Then the brain says, ‘no, no, no’.
How often should people swim? Every day! It’s great for cardio, it’s low impact, heaps of fun and the Singapore climate is suited to it as a sport of choice! If every day is not an option, at least twice a week, and make it fun – it shouldn’t be a chore!
What are your tips for giving your child a great start in swimming? Get them in the water as often as possible and again, make it fun! My two-year-old is good at swimming but her cannonballs need improving.
What are your essentials for a good swimming kit? Keep it simple – good goggles (with a UV rating to protect the eyes), kickboard, pull buoy and maybe hand paddles for the more advanced swimmers.
What are the benefits of a regular swimming routine, and do you still swim yourself? Swimming has always been a fun space for me. Learning, training and now teaching my daughter and clients. It can be fun, it should be fun. The exercise benefits stand for themselves, but hating every minute counteracts the gain. A varied, engaging routine is not only a good stress reliever, but you get the workout benefits on top!For me, swimming is my quiet space, and after a hard day I love to have a good swim and enjoy the silence. I also enjoy doing the sets I task my swimmers with. When they complain I challenge them to double or nothing if I can’t do it. Works a treat.
4 tips to the perfect technique
A good strong (and efficient) kick is really important
Effective ‘catch’ and ‘pull’ on the strokes
Balance and control – Rock and Roll is not good in swimming!
From now until 15 August 2021, 28 of Singapore’s best restaurants and bars in Singapore will be presenting innovative new dishes and menus, so you can indulge in a fun dining experience at home. It’s part of the #SAVEFNBSG movement, which started during the pandemic last year.
Akira Back
Akira Back Singapore
Indulge in reinvented flavours with modern Japanese restaurant, Akira Back Singapore. The restaurant presents a repertoire of bestselling and signature dishes, available for delivery and takeaway.
What’s New:
Two Good to Share Menu, For Two ($137 nett): Stay in for a date night with a 7-course menu, inclusive of bestselling dishes such as AB Mushroom Pizza, Wagyu Tacos, Eggplant Miso, Ji-Dori Chicken, Brother from Another Mother, Crispy Pork Belly and desserts.
ATLAS – A Grand Lobby & Bar
Celebrating the great Art Deco lobbies of Europe and their rich culinary and beverage traditions. What’s New:
ATLAS Favourites Bundle ($88+): Look forward to Pork Sausage Rolls, fresh Burrata, Sugar snap Peas, Black Garlic Pistou and a delicious Chocolate Salted Caramel Tart. Also includes a round of cocktails (100ml) such as Pêche Milk Punch, Baroque Pearl and the ATLAS Martini.
Beats Bites & Cocktails
Beats Bites & Cocktails is an Urban Contemporary Lounge focusing on providing the best experience relating to our live DJ’s playing vinyl, contemporary classic cocktails and Binchotan wood fired bites.
What’s New:
Wagyu Beef Jerky ($88 nett): Aged and made in house from scratch, it is paired with two Old Fashioned cocktails made with their rye spiced blend; and two Brewlander Hoppy Saison beers.
Brasserie Les Saveurs
Offering the finest of French cuisine, Brasserie Les Saveurs is the dining establishment of The St. Regis Singapore.
What’s New:
The St. Regis Champagne Brunch ($212 nett for Duo Brunch; $282 nett for Family Set): headlining the St. Regis Brunch is an exciting line-up of chef’s specials including Grilled Boston Lobster, Pan Seared Foie Gras and Seared Scallops, choice of sumptuous mains, cheese platter and dessert specials.
The St. Regis Afternoon Tea, For One ($59 nett): relish in freshly baked pastries, a classic three-tier stand of delicate sweets and an impressive selection of savoury canapés.
BTM Mussels & Bar
Inspired by chef and restaurateur Olivier Bendel’s experience in being the first to expand and popularise Belgium’s ‘mussels and fries’ restaurant concept throughout France, BTM Mussels & Bar celebrates the flavourful gem of the sea, showcasing its natural sweetness by preparing them in a variety of styles and flavours popular throughout Europe.
What’s New:
BTM Famous Mussel Set, For Two ($88+): Select between five signature mussel recipes along with golden french fries, freshly-baked Tartes Flambées and Mousse au Chocolat.
BTM Famous Mussel Set, For Four ($138+): Select between five signature mussel recipes along with golden french fries, freshly-baked Tartes Flambées and Mousse au Chocolat.
Butcher’s Block
Butcher’s Block is an avant-garde wood-fire dining experience by Chef Jordan Keao, expressing the elemental affinity and finesse of wood-fire cooking. Discover the highest quality of produce translated through fire.
What’s New:
Full-blood Australian Tenderloin Wagyu ($133 nett): Complemented with French sandy carrots burned in coals, classic mashed potato elevated with roasted bone marrow, smoked cream and shio kombu.
Luscious Norwegian King Crab Leg ($77.50 nett): Grilled over the fire and finished in butter. Enhanced with a béarnaise sauce made with smoked butter.
Endive ($18.50 nett): Expertly roasted over wood fire and dressed with a delicious herb aioli and crispy almond crumble.
CANCHITA Peruvian Cuisine
CANCHITA is a Peruvian-centric restaurant which celebrates the vibrant traditions, culture and gastronomy of Latin America. Helmed by Head Chef Tamara Chavez, the restaurant showcases a selection of Peruvian delicacies, alongside a beverage programme of Latin American wines and spirits.
What’s New:
Ceviche Mixto ($28+): Crowned as the national dish of Peru, ceviches are commonly served at food markets together with fried ingredients. CANCHITA’s rendition sees scallop, cooked prawns, and fish (depending on the catch of the day – usually snapper) marinated and served with Peruvian yellow chili (aji amarillo) tiger’s milk, and topped with crispy yam chips, crispy calamari, and salsa criolla.
Arroz Con Mariscos ($34+): Typically found in Cevicherias, Arroz Con Mariscos is one of the most popular seafood rice dishes in Peru. Short grain rice is first cooked to a garlic pilaf then added to a sauce prepared with tomatoes, panca chili, and Peruvian yellow chili (aji amarillo). Thereafter, Parmesan cheese, crab butter, oregano, calamari, barramundi, and tiger prawns are added.
Lomo Saltado ($42+): Introduced by the Chinese immigrants who moved to Peru over 120 years ago, Lomo Saltado directly translates to “Jumping Beef”, which symbolises the beef tenderloin being tossed in the wok. Beef tenderloin is cooked in a sauce prepared with dark soy sauce, butter, habanero chili sauce, red wine vinegar, onions, and tomatoes, and served with a side of thick potato fries
Cheek Bistro
In a nod to modern Australian restaurant, Cheek by Jowl, CHEEK BISTRO is its cheekier younger sibling by Chef Rishi Naleendra and his wife Manuela Toniolo. It flaunts a more playful personality, whether through its concept or vibe. Small or large sharing plates showcase familiar flavours but in exciting guises, such as with bold flavour combinations or unconventional executions.
What’s New:
Cheek Classics, For Two ($128+):
Snacks: Cheese Bread, Comte Cream Cheese, Baby Popcorn, Smoked Miso, Puffled Millet, 2 piece Waffle (choice of Chicken Liver Parfait or Whipped Ricotta)
Two mains: Choice of Great Southern Pinnacle Striploin (180g), Broccolini, Bagna Cauda, Parmesan, or Barramundi (180g); Red Curry, Sakura Ebi, or Butternut Pumpkin, Curry Cashew Nut, Tuscan Kale, Spiced Pumpkin Seeds.
Cheek Favourites, For Two ($88+): o Snacks: Padron Peppers, Marinated Olives o Small & Large Plates: Buttermilk Fried Quail, Sriracha Mayo; Lamb Ribs, Burnt Eggplant Yoghurt; Red Snapper Fish and Chips, Tartar Sauce, Green Peas; Kale, Green Goddess, Hazelnuts.
Cheek Executive Lunch, For One ($42+):
Snacks: Two pieces of Waffles (Chicken Liver Parfait & Whipped Ricotta)
One choice of Main: Red Snapper Fish and Chips, Tartar Sauce, Green Peas or Buttermilk Fried Quail, Chips, Sriracha Mayo or Butternut Pumpkin, Curry Cashew Nut, Tuscan Kale, Spiced Pumpkin Seeds. All mains are served with a side salad of Kale, Green Goddess, Hazelnuts.
Dessert: Blueberry and Almond Crumble.
Colony
Colony presents a culinary journey through Singapore’s heritage cuisines showcased across seven open kitchens.
What’s New:
Braised Black Vinegar Veal Ossobuco ($38 nett): Executive Chef Massimo Pasquarelli presents a local spin on traditional Italian ossobuco, with a braised black vinegar veal ossobuco cooked in a brand-new Asian cooking tool – the ANAORI Kagugama Carbon Pot, made from a solid block of carbon graphite. The pot’s thermal conductivity accelerates the ossobuco’s cooking time by half, and its mineral qualities concentrate the natural flavour and juices of the ossobuco. Garnished with deep fried ginger, this dish will feature on Colony’s new menu launching on 22 August 2021.
COOP by Neon Pigeon
A virtual brand of Japanese takeouts by The Dandy Collection, COOP offers variety, convenience, and value-for-money through dishes that showcase modern Japanese flavours and quality.
What’s New:
Yakiniku Steak Sandwich ($19+): yakiniku beef slices are layered with caramelised onions glazed with tamari and dashi, cheddar, soy butter mushrooms, and crispy shallots, sure to send diners to delicious beefy paradise.
Selection Of Sando Burgers: Pork Katsu ($16+) with tonkatsu; New Zealand Cod Katsu ($16+) with wasabi aioli & tamari onions; Tofu Katsu ($14+) with agedashi sauce and mushrooms; Korean Fried Chicken ($16+) with gochujang, and carrot & cucumber pickles.
Rice & Salad Bowls: Miso Roasted Salmon ($18+), Yakiniku Wagyu Beef ($19+), and Smoked Tofu Katsu ($14+) are available.
Ramen Selection: Crispy Duck Confit ($17+), Sake Smoked Pork ($16+), or Soft Shell Crab ($17+), in a rich paitan broth.
Harry’s – Boat Quay
Established in 1992, Harry’s is one of the longstanding F&B brands in Singapore today serving over 1 million consumers every year, with more than 20 outlets across the island.
What’s New:
Harry’s National Day Platter, For Two To Three: ($40 nett): Limited time local inspired sharing platter to celebrate Singapore’s 56th National Day. Comes with Prawn Paste Chicken Wings, Deep Fried Mantous with Chili Crab sauce, Chicken Satay and Otah Toasties.
Tiger Orchid Brew (1L draft beer pouch) ($25 nett): A full-flavoured black lager enhanced by the infusion of orchids that boasts light floral notes and a touch of citrus. The draft version of this special brew by Tiger can only be found at Harry’s.
Harry’s National Day Combo ($56 nett): A combination of the National Day Platter and 1L of Tiger Orchid Brew.
Jen Orchard Gateway
JEN Singapore Orchard Gateway
A vibrant, eclectic all-day-dining restaurant offering local specialties and classic international dishes.
What’s New:
Cheesy Indulgence Set Bundle ($135 nett): Look forward to a mouth-watering feast with our Cheesy Indulgence Set Bundle, which includes all-time favourite dishes like Baked Boston Lobster with Garlic Butter & Cheese and Torched Grilled Half Shell Scallop with Mozzarella Cheese Sauce.
Go Local Bundle ($120 nett): Features a spread of delicious local delights which includes Chef’s special Oyster Hokkien Mee with Boston Lobster, and Premium XO Sauce Garlic Fried Rice with Seafood and Half Shell Scallop.
East Meets West Set Bundle ($110 nett): Look forward to highlights such as Baked Creamy Sambal Boston Lobster with Cheese, Half Shell Scallop with Ebiko Japanese Mayo, and more!
JEN Tanglin Singapore
Fresh is best. Indulge in chilled, jet-fresh seafood or local signature home-style fare at J65.
What’s New:
Enak Set, For Four To Six ($78nett): Savour signature dishes such as Ayam Goreng Berempah, Squid Sambal Petai, Telur Dadar (omelette) with Crabmeat, Onion & Chili, and more.
Tarragon Set, For Four To Six ($148 nett): Look out for favourites suchas Baby Lobster Thermidor, Marinated Lamb Rack with Garlic Sauce, Baked Norwegian Salmon Fillet with Tomato & Basil Coulis, and more.
Pearl Set, For Four To Six ($68 nett): Experience the wok-hei of Chinese cuisines with signatures ranging from Deep-fried Cereal Prawn, to Kung Poh Squid, and Chicken with Ginger, Scallion & Sesame Oil.
L’Entrecôte The Steak & Fries Bistro
At L’Entrecôte, the Steak and Fries Bistro focuses on the season’s best steak doused in a legendary sauce, served with crispy, golden fries, and a fresh green salad with mustard dressing and walnuts.
What’s New:
Couples and Family Sharing Sets ($138+ For Two; $250+ For Four): A spread of L’Entrecôte signatures, such as the House-Made Foie Gras Terrine, Pâté de Campagne, Trimmed Entrecôte Steak with golden Fries and Green Salad with Walnuts, Mousse au Chocolat and freshly-baked Mousse au Chocolat with Valrhona Pearls.
Madame Fan Dim Sum Spread
Madame Fan
Featuring bold and playful takes on traditional dishes, expect authentic, classic Cantonese cuisine executed with a modern finesse. Discover a new era of Chinese dining with cocktail pairing.
What’s New:
Drink Sum Experience ($108 nett): A takeaway bundle of five dim sums and three bar to bottled cocktails. For the month of August, in celebration with National Day, enjoy dim sum with a local twist from Chicken Rice and Chilli Crab.
Miss Vanda by Labyrinth
Miss Vanda by Labyrinth was meant to be Restaurant Labyrinth’s expansion into the casual Singaporean food space this year. Given the current climate, the restaurant was instead launched online, to feed guests at home.
What’s New:
Sweet & Sour Pork Donburi ($18 nett): A Hainanese-western classic. Breaded in classic biscuit crumbs and deep-fried, the juicy Sakura Pork Collar is served with homemade Sweet and Sour Pineapple and Hawthorn Sauce and Edamame Peas with Scrambled Eggs and Rice.
Boneless Crispy Har Cheong Chicken Wings (2 whole wings) ($12.50 nett): Boneless Har Cheong Chicken Wings marinated for 24 hours with artisanal Har Cheong.
Cairnhill Steakhouse “Hainanese Style” 48hrs Wagyu Shortrib (200gms) ($48 nett): A tribute to Chef Han’s late ah gong, who owned and operated the iconic Cairnhill Steakhouse, one of the first Hainanese steakhouses in Singapore. Premium steak accompanied by onions two-way, confit baby carrots and long beans, buttery mash potatoes and Hainanese red wine pepper sauce.
Violet Oon
National Kitchen by Violet Oon Singapore
Celebrate Singapore’s fine flavours at the National Kitchen by Violet Oon Singapore, in the iconic historical City Hall building now home to the National Gallery.
What’s New:
Duet Set, For Two ($58+): Featuring a selection of 10 flavourful signature dishes for a delightful feast at home. Tuck into perennial crowd favourites like the fork-tender Beef Rendang, Ikan Goreng Chilli with a house-made garlic chill rempah and perfectly fried Sambal Eggplant, before ending on a sweet note with Kueh Beng Kah drizzled with coconut milk and gula melaka.
Plant-based Petit Feast, For Four ($128+): The rich treasure trove of nature inspires a Plant Based Petit Feast where vegetables, herbs and spices create a culinary symphony of flavours and textures. Lemon grass, blue ginger, turmeric, kaffir lime, chillies, cinnamon and cloves lift the flavours in the menu to provide a lip-smacking feast.
Family Feast Menu, For Four ($128+): Tradition takes centre stage with this Petit Feast menu with grandma’s favourites reprising in the refreshing salad of winged bean and browned coconut flakes in Kerabu Kacang Botol. It continues with a young jackfruit and chicken in a coconut spiced gravy, and Butter Fish with egg floss.
Open Farm Community
Open Farm Community
An impassioned restaurant hidden from the world in a little urban garden in the big city. The restaurant supports a large network of local and Southeast Asian organic growers, herders, food fanatics and general busybodies who are in the business of bringing culture back into agriculture. For the Feastival, Open Farm Community is working with Crab Lovers, a Singapore-based soft shell crab farm.
What’s New:
Soft Shell Crab Sando ($30+): Whole Fried Crab, Crab Mayo, Pickled Red Cabbage and Fresh Cucumber on a Brioche Bun.
Crab Fries ($18+): Curly Fries Topped with a Load of Picked Crab, Smoked Chilli Yoghurt, Chives and Salmon Roe.
Prego
Prego
Experience the well-loved tastes of classic Italy, and a luscious ensemble of new signatures bursting with familiar Italian flavours.
What’s New:
“Capelli D’Angelo” All’Astice ($27.82 nett): Angel hair spaghetti married with Maine Lobster, San Marzano tomatoes, parsley and chilli.
Prego Pizza ($25.68 nett): Ham, Mushroom, Tomato, Mozzarella, Cream, Parmesan
The Dandy Collection’s delivery-friendly modern Indian comfort food of Super Firangi Rolls and Bowls, available from 26 July to 18 August. Expect a delicious selection of chutneys & snacks, Kathi Rolls, Biryani Bowls, and sweets.
What’s New:
Bites Menu: Vegetable Pakora ($12+) with coriander & mint chutney; Samosas ($10+) of smoky beef or potato masala with mint raita; Dahi Vada ($12+), lentil fritters with tamarind sauce and curry leaf yogurt; Dhal Tadka ($12+) and Papads & Chutney ($10+).
Kathi Roll (from $18+) or Biryani Bowl (from $21+): Featuring charcoal smoked basmati rice. Vegetarian options include Baingan Bharta, grilled eggplants and Chana Masala. From the tandoor comes Malabar Grilled Snapper, Lamb Tikka and Fried Butter Chicken.
Desserts: Chocolate Gulab Jamun ($12+), gulab jamun balls filled with chocolate mousse, and served with rose crème patisserie, pistachio, and cardamom crumble; Mango Mousse Cake ($12+), a textured dessert of kesari, cream cheese, Alphonso mango, Alphonso Tea gel, raisins, puffed rice, and cashews.
The Bravery
The Bravery is a Muslim-owned establishment serving Allpress coffee and a whole day menu in the bustling Amoy Street area.
What’s New:
Homemade Herbed Oven Baked Whole Chicken ($42 nett): Served with mushroom stuffing, sits atop a bed of roasted summer vegetables and potatoes. Perfect for the whole family to enjoy.
The Halia
The Halia at Singapore Botanic Gardens
Nestled in Singapore’s only UNESCO Heritage Site, Halia, which means “ginger” in Malay, has been serving up European cuisine with Asian influence since its opening in 2000. The restaurant was also recently certified halal, welcoming all Singaporeans to dine at the restaurant.
What’s New:
48-hour Slow-cooked Beef Cheek (9+ mbs) ($44+): Originating from Australia, Blackmore Wagyu steaks are 100% full-blood Wagyu. Halia presents this halal-certified Wagyu in a 48-hour Slow-cooked Beef Cheek (9+ mbs). The beef cheek is cooked in its owned jus and served with pan-roasted heirloom beets, mash potato, asparagus and herb salad.
The Lounge at Riviera
Casual Mediterranean fare for sharing. Guests may wind down, relax and enjoy a casual meal of Mediterranean signatures for sharing at The Lounge at Riviera, along with wine from across the Mediterranean (including Lebanon and Greece) or creative cocktails. The Lounge at Riviera is the perfect location for fruitful business lunches, relaxed gatherings and unforgettable romantic evenings.
What’s New:
Riviera’s Mediterranean Feast ($158+ For Two; $288+ For Four): House-Made Hummus, Tarama, House-Baked Bread, Lamb Croquettes, traditional Moroccan Tajines Makfoul with Couscous and Riviera Dessert of the Day.
The Old Man Singapore
Helmed by Managing Partner Andrew Yap, The Old Man Singapore pays homage to Ernest Hemingway’s Pulitzer Prize-winning fictional work, The Old Man and the Sea. In the spirit of Hemingway’s ingenuity, each cocktail is an experimental concoction exuding a distinctly Asian touch, combined with culinary techniques to enhance classic recipes.
What’s New:
#1917 ($42 nett): This bottled cocktail harkens back to Hemingway’s time with the Red Cross spent among soldiers in easy camaraderie drinking whisky and beer. Monkey Shoulder whiskey infused with cheese wax, hydrated sous vide fungi and honey brine.
#1940 ($42 nett): Inspired by Hemingway’s third wife, Martha Gellhorn, one of the great war correspondents of the 20th century. Mitcher’s Sour Mash, sous vide ficus carica, and chocolate wine.
#1952 ($42 nett): Inspired by the pivotal year during which Hemingway wrote the draft for The Old Man and the sea in eight weeks. Casa Elemental reposado tequila, sous vide capsicum distillate, and Cointreau.
Tiffin Room
A part of Raffles Hotel Singapore’s history since 1892, Tiffin Room continues to serve delectable North Indian cuisine. Savour authentic specialties presented by Chef Kuldeep Negi and served in iconic tiffin boxes. Experience interactive dining with tableside service by chefs, complete with freshly ground spices to enhance the occasion.
What’s New:
Curated Menu, For Two ($86 nett): Featuring signature North Indian delights, such as Prawn Biryani; Bhuna Lamb Masala, tender lamb cooked with cumin in an onion and tomato sauce; and Tiffin Dal Makhani, creamy black lentils curry with tomato puree, ghee and spices; complemented with freshly-baked naans from the tandoor.
North Indian Dining Experience, For Four ($113 nett): Includes signatures like Murgh Makhani, corn-fed boneless chicken leg in tomato and cashew nut gravy; Punjabi Macchi Curry, seabass cooked with carom seeds, garlic and spices; and Prawn Biryani complemented with freshly-baked naans from the tandoor.
Vegetarian North Indian Dining Experience, For Four ($81 nett): Includes Paneer Angara Tikka; Baigan Nu Bharta, roasted aubergine spiced with cumin, garlic and onions; Tiffin Dal Makhani, black lentils curry with tomato puree, ghee and spices; and Vegetable Biryani complemented with freshly-baked naans from the tandoor.
藝 yì by Jereme Leu
Alluding to the fine art of Chinese dining, 藝 yì presents MasterChef Jereme Leung’s artistic adaptations of provincial cuisine from across China with a contemporary approach, delivering refinement and sincerity.
What’s New:
Curated Dining Experience, For Two ($105 nett): Featuring MasterChef Jereme Leung’s culinary creations like Plum-Pickled Tomatoes with Crunchy Turnip & Sweet Vinegar, Crispy Prawns with Salted Egg Yolk, Sichuan Style Chicken with Peanut & Sesame Chili Dressing, and Chef Leung’s Yangzhou Fried Rice.
Set Meal, For Four ($201.50 nett): Featuring MasterChef Jereme Leung’s culinary creations like Barbecue Iberico Pork Char Siew with Roasted Pineapple; Tiger Prawns with Fiery Chili Pickled Sauce; Braised Beef Cheeks, Tendon and Oxtail with Sorghum Grains & Wine; and Wok-Fried Mee Sua with Seafood.
Ultimate Feast, For Six ($308.50 nett): Savour the ultimate feast for 6 persons showcasing MasterChef Jereme Leung’s culinary delights like Honey-soy Smoked Mackerel with Savoury Pickled Cabbage, Barbecue Iberico Pork Char Siew with Roasted Pineapple, Hot and Sour Soup with Shredded Seafood, Crispy Prawns with Salted Egg Yolk, and Chef Leung’s Yangzhou Fried Rice.
Yan Ting
Yan Ting, the St. Regis Singapore’s signature Chinese restaurant, showcases exquisite yet hearty Cantonese fine dining that will allure palates to satisfy even the most discerning gastronomes. The restaurant presents cuisine that is faithful to the traditional cooking techniques of Cantonese cuisine, characterised by the immense diversity of ingredients used and the philosophy of bringing out the natural flavours of the freshest ingredients.
What’s New:
5-course Set Menu, For One ($68 nett): Cantonese Classic Roast Trio of Soya Sauce Chicken, Honey Glazed Barbecued Pork followed by a hearty bowl of Double-boiled Bamboo Fungus Consommé, Three Treasures. The set also comes with Wok-fried Singapore Style Chili Prawns, Braised Mini Abalone & Spinach Beancurd, Seafood Fried Rice and Chinese Olives.
W Singapore – Sentosa Cove
Enjoy contemporary sophistication and live it up on tropical island paradise amidst the lush greenery and lively coastal setting of Sentosa.
What’s New:
“All-star” Menu ($95+ per set): This menu brings the very best from W Singapore – Sentosa Cove’s culinary masters. The 3-course menu showcases of signatures from The Kitchen Table and SKIRT, and includes the TKT Super Salad, followed by an Iberico Pork Tomahawk, fired to perfection on our parrilla grill. The meal ends with a Chestnut Hazelnut Streusel Tart.
It’s easy to forget the resilience displayed by our children and teenagers during COVID-19 and to focus on the negatives, rather than the positives. Despite disruption to their lives, uncertainties and challenges many young people have developed determination, grit and personal coping strategies – skills that couldn’t have been fostered without the intervention of a global pandemic.
During May and June this year, schools in Singapore returned to operating online and the second wave of Home-Based Learning was thrust upon students, staff and the wider community. However, lessons learned in 2020 were applied in the 2021 context. For many, our skill sets in navigating this challenging time were strengthened, with more diverse tools to handle adverse situations.
As educators, we’re inevitably reminded by the media about the damage done to our students’ psyches during COVID-19, with only fleeting reference to how they’ve also learned to adapt and develop to the situation. We talk about the damage wrought to friendship groups but sometimes forget that in many cases, stronger bonds have been forged with parents and family.
Many children have shared joyful stories of spending more time with parents who prior to the pandemic, frequently travelled internationally for work. This has resulted in children better connecting with their parents and learning more about them as people. Some families have used the opportunity to reflect on life before the pandemic, and collectively reassess what’s important to them as a family unit.
Building resilience in our kids and teens is so important and is the job of everyone within our community. The African proverb, “It takes a village to raise a child,” has never held greater meaning. Everyone is a role model for the children in our society so it’s important to display the behaviours we wish our children to reflect.
There are many ways we can assist in strengthening the social, emotional and mental wellbeing of children and teens in our care.
1. Establish and model healthy routines for study/ work, socialising and sleep. Establishing regularity builds routines and creates structure to days that feel all too similar. To prevent bad habits forming, such as going to bed and getting up late, create an ‘artificial’ day which reflects a normal school day i.e. waking at the same time, going for a swim or run instead of travelling to school, eating a healthy snack and sharing a lunch break.
2. Help children stay healthy, both mentally and physically Physical health can be woven into the additional time students reclaim from being at home – throw in a family morning walk, a game of tennis before lunch or a dance break between lessons. Boost mental health by establishing family and connection time. Break out the board games and have a conversation. Set up a coffee break where all members of the family come together and share how the day is going.
3. Assist kids in staying socially connected It’s important for kids to stay connected with family and friends – overseas and locally. Create opportunities for your children to connect, both in person (adhering to current government restrictions) and online. Teenagers need to socialise. Try apps such as ‘Together’ – a video calling app which allows them to connect with friends in their school and in other countries. Teens can also collaborate on online activities and games, fostering their sense of belonging and community.
4. Recognise and address their stress and fear Young people may be feeling heightened anxiety and sadness as they come to terms with being separated from family in their home country and also saying farewell to their Singapore-based friends due to international relocations. Grief is a normal response to losing someone or something which is important to us. Allow your children to go through the grieving process and support them by being sympathetic and understanding.
5. Teach and reinforce preventative actions Many kids may be feeling fatigued with COVID-19 preventative measures but remind them these small actions will slow the spread of the virus and protect others. Reinforce that practices such as mask wearing, hand washing, and other hygiene-related procedures ensures their safety.
6. Encourage adolescents to seek help Teach your kids and teens that assistance when required is a sign of strength, rather than weakness. Be open and encouraging when they reach out for help. Sometimes all they need is for someone to listen.
7. Prioritise your own wellbeing. Just like on an airplane, you need to put your own oxygen mask on, before you attend to others. If you are calmer and more rested, you’ll be in a better position to support your children. Be kind to yourself first, look after your own mental and physical health and you’ll find you have more resources, time and patience to help look after the loved ones in your life.
The Cathay was the tallest building in Singapore and Southeast Asia when it opened in 1939. Today, The Cathay is a protected national monument that embraces both linear Art-Deco design and modernism with a rich history. 2 Handy Road, Singapore 229233
National Museum of Singapore – photo: National Heritage board
The National Museum of Singapore is the nation’s oldest museum, tracing its history to the mid-1800s, inspiring visitors today with stories of Singapore and the world.
93 Stamford Rd, Singapore 178897
Central Fire Station – photo: National Heritage Board
The Central Fire Station is Singapore’s oldest existing fire station and a symbol of the transformation of the nation’s early volunteer firefighting squads into a modern-day civil defence force. 62 Hill St, Singapore 179367
Cathedral of Good Shepherd – photo: National Heritage Board
The Cathedral of the Good Shepherd is the oldest Catholic Church in Singapore, having been constructed in 1843 as a place of worship for Singapore’s first Catholic community. A Queen St, Singapore 188533
Objectifs Centre for Photography & Film – photo: National Heritage Board
Objectifs – Centre for Photography and Film is a non-profit visual arts space dedicated to film and photography. It was once home to the Methodist Girls School and subsequently the first Straits Chinese Methodist Church. 155 Middle Rd, Singapore 188977
Stamford Arts Centre – photo: National Heritage Board
Stamford Arts Centre was built in 1920 as the Japanese Elementary School, before going on to house the Shackle Club (a British military recreation centre), Gan Eng Seng School and Stamford Girls School. 155 Waterloo St, Singapore 187962
National Design Centre – photo: National Heritage Board
The National Design Centre occupies the 120-year-old premises of the former St. Anthony’s Convent, which was founded by the Portuguese Mission for Singapore’s poor and disadvantaged communities. 111 Middle Rd, Singapore 188969
The light-up of BBB precinct is presented alongside the light-ups of cultural and historical landmarks in the Civic District, including Esplanade – Theatres on the Bay, National Gallery Singapore, The Arts House, The Fullerton Hotel Singapore, and Victoria Theatre and Victoria Concert Hall, in a show of unity across the arts and culture sector.
Paula With a successful blog and two self-published books. Paula Barnes is an Australian who has lived through seven expat postings over 15 years. “I have three beautiful children, who are all now living, working and studying in Australia. In my past life, I was an Adult Educator; however, now I am a full-time lifestyle and travel blogger,” says Paula.
Paula’s writing journey began during her time in Kuala Lumpur. With two out of three children at boarding school, she had more time on her hands to rekindle her love of reading and writing.Starting as a hobby, Paula’s blog soon turned into a full-time passion and her website trulyexpat.com was launched in 2019.
Paula is so glad she joined the ANZA writing group, as it’s given her the inspiration she needs after each meeting. “As a writer we choose to be in solitude most of the time, so having people around you to bounce ideas off, or help with clarification on some techniques is amazing. It gives me the confidence to keep plugging along on this journey,” says Paula.
Russell Russell Darnley has been involved in the ANZA Writing Group for over six years. He finds writing a solitary, sometimes lonely pursuit and the group has provided a network of friends, colleagues, and a critical yet supportive audience.
Russell recently released his memoir, Beyond Borders which chronicles 26 years spent living and working in Asia. Stories unfold in Australia, Malaysia, Indonesian, Singapore and Timor L’Este. “Beyond Borders is 21 stories of creative non-fiction, beginning during my 1950s childhood and concluding in 2019. It’s divided into Childhood and Beyond, Youthful Years, and Adult Years,” says Russell.
Russell created not just a book but a multimedia work, combining text, photo galleries, free-standing images, video, a little music, and the audio version of each story. A platform of bonus content, and back stories, is accessible from a link.
Beyond Borders is available from Apple Books and from Amazon Kindle. There is also a PDF version at russelldarnley.blog
Kristen Kristen Hobby’s involvement in the ANZA Writing Group began in early 2020, when she joined with Russell to restart the group after an 18-month hiatus. “Covid and its subsequent lockdowns and restrictions seemed the perfect time to resume my love of words and writing. I began by presenting a four-part series on memoir writing and we are currently exploring how to write gripping fiction.
For Kristen, the ANZA Writing Group has been a fun and supportive way to connect with other writers and try out some new writing exercises and genres. Kristen has also put the finishing touches on her own self-published book, Unplugged: How to disconnect from technology and reconnect with each other. As a parent and researcher, Kristen doesn’t have all the answers but she wanted to share resources and strategies that might help families reconnect with themselves, each other and the larger world. “I wanted to take the most helpful things that I have learnt and put them together in a book designed for parents who are seeking that deeper connection with their children”.
Kristen’s book is available on Amazon in Kindle and paperback versions.
Footy is back! Wait… we have to stop! OK! It’s back again! You can say this for Singapore – there’s never a dull moment. But the other thing you can count on as an Aussie living here is that the ANZA Singapore Wombats and Wombettes are here to stay, ready to put on a fun and safe training session every week (rain or shine – sometimes both).
Every Saturday from 3-5pm we’re running training down at Turf City’s Centaurs sports fields. We encourage everyone to come down for a kick, get some fitness work in and get to know the guys and girls of the club. It’s a great culture to be around and whether you’re elite, beginner or somewhere in between, you’ll get a lot out of it.
Sessions are made up of skills drills, fitness, match-situation drills and lots of different games/challenges during these times that we still aren’t allowed to play full games. If you’ve never played then have no fear, as the group is really welcoming and we have multiple coaches and leaders to help bring you along. If you’re coming in with plenty of experience at a high level – then you’ll find plenty of high-end competition with some former VFL and VAFA players running around (just be prepared for the fact you’ll probably be asked to coach at some point).
Everyone is longing for the days when we can get out and travel again, no-one more than the Bats and Bettes, who love a tour! But in the meantime, get on down to training and let’s make the most of it together.
TRAINING DETAILS:
Interested in footy? Members can join the group at anza.org.sg/sports/wombats-afl Please check the Wombats instagram @singaporewombats for the latest schedule information and download TeamApp (then add the team Singapore Wombats) to RSVP to sign up for a training session.
For more info on training times and what the Wombats or Wombettes offer email info@singaporewombats.com or whatsapp Ben via 83504798
With all that life throws at you, it can be difficult to carve out time to focus on the financial side of things and especially to be constantly monitoring progress along the way. Steve Settle, Partner at Select Investors, shares some of the key considerations when planning your financial future.
Take the emotion out of your investment decisions
In times of uncertainty (i.e., most of the time), emotional decisions can overtake rational views. This can be a serious threat to long-term financial health. It is understandable for investors to be influenced by the constant hype created by media and other external speculation, but it’s the tide and not the waves that’s important. Emotion-driven behaviour contradicts the investment principle ‘buy low, sell high’.
Don’t try to time the markets
Nobody can predict the future and if they say they can, head for the door. The only certainty is that it’s impossible to be sure how markets will move – they will recover, and the global economy will continue to expand over time. The sharpest falls and the largest gains are often concentrated into short periods of time and if you try to time the market to avoid the falls, you are highly likely to miss the gains.
Segment your requirements
Everyone needs a security blanket should an emergency arise (you lose your job, need to relocate, emergency travel etc.) invested in short term liquid assets, typically generating very low rates of return, as liquidity and capital protection are the key drivers. In contrast, we will ultimately need passive income later in life and will also need money along the way for major capital requirements; property acquisitions, children’s education etc. Immediate access is not required, so all money on hand today that is surplus to current requirements and emergencies should be invested for a time frame that is not influenced by short term events. Statistically investment returns are significantly more predictable over the longer term if invested correctly – see below.
Diversification is important to investment success
Invest in assets that have the potential to grow in value and protect you against inflation. There are different ways to diversify and the more you can utilise the better. For example, you can diversify by number of holdings, asset category, sectors, geographies, currencies and use investment managers with different investment styles.
Stay focused on the reasons why you invested in the first place
Working in Singapore offers a unique opportunity for expats to accumulate capital that should not be ignored. No plan is perfect, but the most important thing to do is to make one, revisit it regularly and adjust where necessary. Don’t let perfect be the enemy of good – the plan and the review process are the building blocks for success. Getting help from someone who has done it before – a guide through an uncertain and changing landscape – makes the process easier and more likely that the plan will be reviewed and followed.
Steve Settle works in tandem with Tristan Perry, Head of Tax at Select Investors Australia, to support expatriates with their financial wellbeing, through integrated tax and wealth planning during their time in Singapore and beyond.
Contact Steve on steve.settle@sjpp.asia or +65 9776 0969 to arrange a consultation and discuss your planning needs for your financial future.
The ‘St. James’s Place Partnership’ and the titles ‘Partner’ and ‘Partner Practice’ are marketing terms used to describe St. James’s Place representatives.
Members of the St. James’s Place Partnership in Singapore represent St. James’s Place (Singapore) Private Limited, which is part of the St. James’s Place Wealth Management Group,and it is regulated by the Monetary Authority of Singapore and is a member of the Investment Management Association of Singapore and Association of Financial Advisers (Singapore). Company Registration No. 200406398R. Capital Markets Services Licence No. CMS100851.
How long have you lived in Singapore?
What have been your proudest moments as a competitor?
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What brought you to Singapore?
What do you offer?
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Every Saturday from 3-5pm we’re running training down at Turf City’s Centaurs sports fields. We encourage everyone to come down for a kick, get some fitness work in and get to know the guys and girls of the club. It’s a great culture to be around and whether you’re elite, beginner or somewhere in between, you’ll get a lot out of it.
Sessions are made up of skills drills, fitness, match-situation drills and lots of different games/challenges during these times that we still aren’t allowed to play full games. If you’ve never played then have no fear, as the group is really welcoming and we have multiple coaches and leaders to help bring you along. If you’re coming in with plenty of experience at a high level – then you’ll find plenty of high-end competition with some former VFL and VAFA players running around (just be prepared for the fact you’ll probably be asked to coach at some point).
Everyone is longing for the days when we can get out and travel again, no-one more than the Bats and Bettes, who love a tour! But in the meantime, get on down to training and let’s make the most of it together.
