ANZA September/October 2020

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A U S T R A L I A N A N D N E W Z E A L A N D A S S O C I AT I O N

T H E AUSTRAL I AN & NEW ZEAL AND ASSO C I A T I O N September/October 2020

S i ngapor e

SEPTEMBER/OCTOBER 2020

Food & Drink Issue SINGAPORE’S BEST BARS & RESTAURANTS HOW CHEFS ARE COPING WITH COVID CULT FOODS & WHERE TO EAT THEM 9 ISLAND HIKES TOP STAYCATION DEALS

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aul Kirschner has likened the global move to

use adaptive technology to constantly provide

remote learning, triggered by COVID-19,

a question to a child that is ‘just challenging

to a hospital emergency room. With very short

enough’ ensure that content is individually

notice, educators have had to ‘triage’ approaches

suited to each child’s stage of development.

to teaching and learning to ‘save’ our students

We have found this to be particularly effective

and, most importantly, their motivation to learn.

in mathematics and spelling fluency activities.

As with emergency medicine, which is often at

Teachers receive reports on each child’s progress

the forefront of medical innovation, educators

and can then individually tailor remediation or

have found that ‘emergency education’ has

extension work for their students or correct

also transformed teaching and learning, for the

any misconceptions. Adaptive questioning for

better. The pace of change and the necessity

standardised assessments has existed for some

for Home-based Learning (HBL) has made

time, however, deploying this technology for our

what seemed impossible possible – delivered at a speed we could never have even dreamed of.

Our next priority is to ensure that we embed our learnings from HBL into our existing approach of continuous improvement.

Even before Singapore’s Circuit Breaker imposed HBL on all students in Singapore, my team of teachers at AIS knew that this would not merely be a case of digitising the existing classroom

students at AIS has been fast-tracked by HBL.

experience. Not all instructional techniques

Skills that students—and teachers—developed

transfer seamlessly to the online environment

and refined during HBL, are being put to good

or produce the same results as they do in a

use now that we have returned to school.

physical classroom.

These include online meeting techniques and etiquette and maximising learnings from online

At AIS, we accelerated our adoption of ‘smart’

assemblies, musical recitals and stories. One of

tools and machine-based learning programs to

our Year 1 classes are benefitting from accessing

free up time for teachers to work individually

information in a variety of ways. This class are

with students. For example, programs that

using QR codes to access ‘mini lessons’ and

Austra CPE R

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teacher-created explanations. Instead of raising

soundtracks. Some teachers even created virtual

their hand to ask a question, students move to

classrooms, hosted by their own emoji, to house

an area within their classroom to use QR codes

a full range of resources that their students

which deliver a recording of their teacher’s

could access during, and after, school hours.

explanation.

We mixed new programs, such as Edpuzzle,

Working-together-remotely was key to HBL,

to create interactive videos with embedded

and we have extended this to the new socially

questions with old favourites, such as Garage

distanced classroom. This ensures that we do

Band, which enables students to provide voice overs for stories they have written. The pace at which our teachers trialled and adopted new technologies and pedagogical approaches was amazing; what would normally take a semester of professional development was rolled out in a fortnight.

While there have been many challenges throughout HBL—for teachers, students and parents— we have all come through this phase stronger and with a better understanding of the power of our community. Knowing that we can rely on each other in times of uncertainty

not lose the benefits of collaborative work, even

and intense stress, like medical professionals in

when we cannot be together.

an emergency room, is one of my most profound

During HBL, teachers’ skill development in online teaching and learning was, by necessity,

‘take aways’ from HBL. As always, we are stronger together.

meteoric. Teachers became YouTube stars and award-worthy producers as they planned, shot and edited videos to explain concepts to

By Adam Patterson

students, often with special effects and engaging

Head of Elementary School

19/2/2020 – 18/2/2024

Australian International School Pte Ltd is registered by the Committee for Private Education (CPE), part of SkillsFuture Singapore (SSG) CPE Registration Number 199204405H. Period of Registration 6 July 2019 to 5 July 2023

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RESILIENCE

“IT’S FACING ADVERSITY, AND RUNNING THROUGH IT.”

BY CAITLYN, AGE 16

Beyond values, accomplishment.

The Australian International School is a place that enables every student to explore who they aspire to be, to widen their perspective, and challenge them to become the best version of themselves.

Contact us today. ais.com.sg / +65 6653 7906 Australian International School Pte Ltd is registered by the Committee for Private Education (CPE), part of SkillsFuture Singapore (SSG). CPE registration number 199204405H. Period of registration 6 July 2019 to 5 July 2023.

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E DI TOR’S NOTE

HELLO “Whether you’re dropping a lasagne to new parents, bringing a salad to a barbecue, sharing a home bake with a friend or sitting around a dinner table with your family – there’s nothing that brings us together more than food.”

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he threat of COVID-19 may have shut us inside our houses, but it also brought us back to the kitchen. Who among us didn’t push through the boredom of Circuit Breaker with a sourdough starter? Cinnamon rolls with white icing? Banana bread?

Food also gave us a reason to be charitable. At ANZA Action we chopped veggies at soup kitchens, sent care packages of biscuits and dried noodles to migrant workers, and delivered meals to the elderly for the Salvos. One expat even took to his bike and joined GrabFood delivery to raise thousands of dollars for a good cause.

In this special Food and Drink issue, we talk to Singapore’s leading chefs, bartenders, and F&B leaders to see how they’ve coped with the unexpected challenges of 2020. All of them are grateful for the support from their teams, the food community, and their loyal customers.

Knowing how tough the F&B industry was doing it, Singaporeans and expats alike rose to the occasion over the

Circuit Breaker – ordering home delivery to ensure the city’s world-famous restaurants, cafes, bars and hawkers stayed afloat. There have been casualties, but for the most part, the food industry adapted, got creative and stayed strong.

That’s also what our ANZA community has been doing.

Day-by-day, week-by-week, we are adjusting to the new normal. Gathering in our groups of five, sticking to the rules and getting through this most difficult of years – together.

I’ll leave it to one of our ANZA members to sum up what our Association means to them right now: “I joined ANZA for the community spirit. To feel welcomed and supported by an ‘extended family’, especially in current times where most of us are away from our roots and blood relatives.” Lily Low I hope this issue is food for thought.

Pip Harry, Editor editor@anza.org.sg

GENERAL MANAGER & SPONSORSHIP Kerry Low gm@anza.org.sg

ADVERTISING Deborah Gillies marketing@anza.org.sg

EVENTS Helena Biggin events@anza.org.sg ACCOUNTS Ellie Mills accounts@anza.org.sg

THE ANZA TEAM AUSTRALIAN AND NEW ZEALAND ASSOCIATION 261A Beach Road, Singapore 199541 Hours: Mon–Fri, 9am–5pm +65 6291 6301 www.anza.org.sg facebook.com/anzasingapore

WEBSITE Geoff King web@anza.org.sg ADMINISTRATION Kerry Abdallah admin@anza.org.sg MEMBERSHIP SERVICES Mandy Reinders-Hall info@anza.org.sg

@anzasg @anzasingapore linkedin.com/groups/ANZA-Singapore

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DESIGN Christina Lim design@anza.org.sg

COMMUNICATIONS Trudy Nearhos comms@anza.org.sg

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FOOD & DRINK ISSUE 30 SE P T E M B E R / O C T O B E R 2 0 2 0

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FEATURES 24 CURE ALL

Meet Brisbane chef Drew Nocente from contemporary Australian restaurant, Salted & Hung.

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30 FARM LIFE

Canadian Oliver-Truesdale Jutras, Head Chef at Open Farm Community, talks about sustainable food.

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32 SANDWICH GENERATION

Aussie Ben Lee created Sarnies because he couldn’t find a decent sandwich in Singapore’s CBD. Joann Finlayson, the talented baker behind customised cake business, Jo Takes the Cake shares the secrets to her stunning creations.

40 CULT FOODS

Meet the man behind Singapore’s most ‘InstaWorthy’ food trends: Vijay K Pillai.

42 GHOST STORY

Danish writer Helle Norup, a.k.a H. S. Norup, talks about her latest children’s book, The Hungry Ghost.

44 FINDING TRUE HAPPINESS IN BHUTAN

Renee Jarvis ventures to the tiny and remote kingdom of Bhutan for an off the beaten track family holiday.

48 STAYCATIONS

With international travel still out of reach, recreate holiday vibes on the island.

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Editor’s Note President’s Message Post It Partner’s Page Australian High Commission New Zealand High Commission ANZA Action Check Out – Walks Out & About ANZA Tours ANZA Click! Photography

54 Ask the Expert 56 Soul Fuel 57 Style Affair 58 Hotspots DRINK 59 Hotspots EAT 60 Tuckerbox 61 Tastebuds 62 ANZA Sports 72 Groups 74 New Members 76 10 Minutes With…

COVER: THE OLD MAN SINGAPORE

36 PIECE OF CAKE

NOTE: SOME ANZA ACTIVITIES HAVE RESUMED IN CIRCUIT BREAKER PHASE TWO, IN LINE WITH SINGAPORE GOVERNMENT GUIDELINES. THE SAFETY OF OUR MEMBERS REMAINS OUR UPMOST PRIORITY AND WE WILL CONTINUE TO MAINTAIN OFFICIAL COVID-19 RULES AND REGULATIONS.

the fine print ANZA will not be liable for any consequential loss or damage occasioned by the failure of any advertisement to appear due to any cause whatsoever, nor does it accept any liability for error in any advertisement published or its failure to appear on a specific date. ANZA does not endorse or promote any product, service, or view offered through any advertisement, community service notice, or club or group activity that may appear in the magazine, nor does it accept responsibility for any specific advice or opinions offered by contributors or writers, and any subsequent reliance on such advice or opinions by its readers. ANZA magazine permit number: MCI (P) 062/08/2019

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PRESI DENT ’S MES S AG E

“Double dates, daycatio ns and staycati ons are the new norm in this COVID- 19 world – we hope this welltimed food and drink edition helps you find new places to eat, drink and be entertai ned here in Singapo re!”

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rior to arriving in Singapore many years ago I had no idea of the passionate food centric culture instilled in Singaporeans. Food is to Singaporeans as sport is to Australians/Kiwis – the mere mention of “what’s for lunch?” is sure to fire up your local colleagues! While the current stresses on the hospitality industry are clear, the rise of the Singapore restaurant scene has been remarkable.

Michelin first published their Singapore Guide in 2016 and awarded Michelin stars to 29 restaurants, which quickly rose to 44 by 2019. Alongside fine dining, Singapore’s hawker fare is equally fun and delicious for an individual or family outing. I have vivid early Singapore memories of walking down to Little India and ordering what seemed like a whole menu of food, salivating as we watched the naan bread being cooked on the side of a 44-gallon drum. Being introduced to an array of new flavours was incredible and all for a bargain price.

As we approach the new seasons for several of our major sporting groups, I would like to give a shout out to our incredible volunteers. They are working tirelessly in the background to ensure compliance with the evolving COVID-19 requirements so that our players can participate. As we all adapt to these requirements please ensure you stick to the necessary social distancing protocols on the grounds – I know this will be frustrating at times and we are all a little bit desperate to chat to our mates given the circumstances, but it is simply essential in order to run our programs.

A special mention, farewell and huge thank you to Keith Thorn, who is stepping down from the ANZA Soccer committee after 15 years. As a volunteer Keith was instrumental in steering the program to its strength today and epitomises the passion and dedication of the volunteerism that we love in ANZA. On a final note, I hope you find some interesting musings in the magazine and if you aren’t already, get out amongst the amazing F&B scene to support local business in our home away from home!

ANZA EXECUTIVE COMMITTEE

President Adam Martin

Vice President Megan Kinder

Executive Secretary Mark Neo

Executive Treasurer Tristan Perry

Membership Secretary Philip Simmonds

Community Services Coordinator Louise Jones

Joint Sports Coordinator Marnie Watson

Joint Sports Coordinator Sommer Dunham

Committee Member Don Northey

Committee Member Zenaida Bharucha

Committee Member Sonia Heath

Committee Member Christo Fangupo

Committee Member Megan Scott

Committee Member Maria Taylor

Adam Martin CO-PATRONS His Excellency Bruce Gosper, High Commissioner for Australia | Her Excellency Jo Tyndall, High Commissioner for New Zealand ANZA AMBASSADOR PJ Roberts 4

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POST I T

POST IT

K E E P U P -T O - D AT E W I T H T H E A N Z A C O M M U N I T Y E A C H M O N T H AT A N Z A .O R G . S G

THANKS FOR EVERYTHING KEITH!

Our community bid farewell to longstanding ANZA Soccer Coach and Treasurer Keith Thorn with messages on our Facebook page. For more on Keith’s stellar work for the club, turn to page 67.

“Wow Keith! You have so put in the hard yards and you will be missed!

Keith selflessly put his heart and soul into the club over many years. I’m sure there are many people as grateful as I am for his contribution. Take care Keith - sending you off with love!”

“It was a pleasure to work with you on SEA Cup over many years.

Take care.” - STEPHEN WISE “Thanks, Keith, for all your hard work and dedication to ANZA Soccer - you are truly an inspiration to the soccer community. All the best in your adventures.”

- ZENAIDA BHARUCHA

- SUSE LYONS

MEET A FEATURED PARTNER

CARA LUCAS

School Counsellor Australian International School Singapore

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What makes AIS a great fit for ANZA? AIS has a focus on building a sense of belonging through a range of events, sports, arts, and education which are often supported by ANZA. What does AIS offer students and parents?

AIS offers not only a world class and well-rounded education for students, it also offers a home away from home for our families. There’s a really strong sense of community at AIS and you’ll notice it as soon as you walk in the gates. People will greet you with a smile and be genuinely interested in getting to know you. I feel really lucky to be a part of the AIS community.

What’s your one tip for newcomers to Singapore?

When I first moved here, I decided to say ‘yes’ to every invitation I received. I ended up doing some activities that I wouldn’t usually do and met great people in the process. So, my top tip is, be open to every experience!

Where’s a special place you like to hang out?

Haji Lane for ice-cream and to wander through the quirky little stores and check out the murals.

What’s your favourite Singapore dish?

Singapore is famous for its chilli crab, which is amazing, but I actually prefer the black pepper crab. Yum!

“Well done and congratulations on a top effort Keith mate.”

- IAN MCLEOD

DID YOU KNOW? Fathers’ Day is celebrated in Australia and New Zealand on the first Sunday of September annually (unlike Singapore where it is observed in June). ANZA wishes all fathers, “Happy Fathers’ Day” on 6 September.

– Raelene Tan

GOT SOMETHING TO SAY?

Email us at info@anza.org.sg or comment on our Facebook page facebook.com/anzasingapore

STAY CONNECTED WITH ANZA! facebook.com/anzasingapore @anzasg @anzasingapore linkedin.com/groups/ANZA-Singapore

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ANZ A PARTN ER S

THANK YOU TO THE FOLLOWING ANZA PARTNERS, VALUED GREATLY FOR THEIR CONTINUED SUPPORT OF THE ASSOCIATION. PLATINUM PARTNERS

GOLD PARTNERS

SILVER PARTNERS

Physiotherapy & Osteopathy

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AUSTR ALIAN HIG H C OM M IS SION

EXPORT UPDATE

This month, Rachel Dunstone steps into the role of Acting Deputy High Commissioner and Aussie supplies flow into Singapore.

STAFF SPOTLIGHT – Rachel Dunstone

Australian High Commission Singapore

Rachel Dunstone – acting Australian Deputy High Commissioner to Singapore

Rachel Dunstone is our acting Deputy High Commissioner for the next six months at the mission here in Singapore. Rachel normally oversees the work of the political – economic section as Counsellor. Prior to moving to Singapore, Rachel managed the Australian Government’s partnerships with the UN and other humanitarian organisations in Canberra. She’s held a range of other trade and economic positions with the Department of Foreign Affairs and Trade, including a posting to Jakarta. Rachel joined the public service after working for Goldman Sachs in Hong Kong. Rachel lives in Singapore with her husband, their two children and the family cat.

25 Napier Road Singapore, 258507 Tel 6836 4100 Fax 6737 5481

Australia’s broccoli exports making others green with envy!

2020 has presented many challenges - first with the bushfires in Australia and then the COVID-19 pandemic forcing us to adapt to new ways of living and working.

Amidst the rush on toilet paper and noodles during Circuit Breaker we also saw the real-life consequences of global supply chain disruptions where we couldn’t easily get our Australian products in store. This disruption to logistics has been particularly significant for fresh premium produce that traditionally leaves Australia in the belly of a passenger aircraft.

Mr Bruce Gosper, Australian In response to this disruption, and to keep Australian products High Commissioner to Singapore flowing to international markets, the government stood up an International Freight Assistance Mechanism (IFAM) in April to provide assistance with grants, charters and block bookings.

Luckily for us, Singapore was named one of the global hubs for IFAM and as a result we’ve continued to see Australian supplies into Singapore, including high-quality food and agriculture products, seafood, meat and poultry. We snapped a photograph of High Commissioner, Mr Bruce Gosper, with the first export of fresh Queensland broccoli from Toowoomba’s Wellcamp Airport, a flight subsidised

by IFAM. This broccoli arrived in Singapore within a day of it leaving the field in Queensland.

STAY CONNECTED Follow us on Facebook: facebook.com/ AustraliaInSingapore LinkedIn: linkedin.com/ company/ahc-sg Twitter: @AusHCSG

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NEW ZEAL A N D HIG H C OM M IS SION

TRAVEL UPDATES

New legislation for travel to NZ, staffers test Singapore’s culinary delights, and High Commissioner Jo Tyndall hosts a climate Q&A.

CHRISTIANA FIGUERES Q&A

New Zealand High Commission Singapore One George Street, Level 21-04 Singapore 049145 Tel 6235 9966 Fax 6536 8180 nzhc.sin@mfat.govt.nz

NEW ZEALAND MANAGED ISOLATION UPDATES

The New Zealand government is introducing legislation providing for travellers entering New Zealand to be charged for the cost of managed isolation. Details are yet to be finalised and may be subject to change. However, the system has been designed to be fair on arrivals and not a barrier for returning to New Zealand, especially for those who might be experiencing financial stress. At the time of writing, charges will only apply to citizens or residents who left New Zealand after 1pm on 29 July 2020 or who are returning to the country for less than 90 days. Temporary visa holders will be subject to charges unless they left New Zealand on or before 19 March 2020 and they had been ordinarily resident in New Zealand for 12 months prior to 19 March 2020. Charges will not apply in most cases if you are travelling or isolating with a family member who does not have to pay.

From 2010-2015, Ms Christiana Figueres, former Executive Secretary of the United Nations Framework Convention on Climate Change (UNFCCC)​worked alongside other climate change champions, like our High Commissioner Jo Tyndall (previously New Zealand’s Climate Change Ambassador and APA Co-Chair), to guide the world to the historic 2015 Paris Agreement.

Last month, High Commissioner Tyndall was able to catch up with her friend and colleague Christiana, to chat about her experiences leading the UNFCCC secretariat, her vision for accelerating climate change reform in the face of COVID-19, and her brand of relentless optimism. The prerecorded interview will soon be available on the NZ Chamber’s Facebook page, so do tune in for that!

Christiana Figueres and Jo Tyndall, at the Climate Change Conference in Germany in 2016.

Peter Kemp trying Singapore's famous durian fruit

EATING OUR WAY THROUGH SINGAPORE STAY CONNECTED Follow us on Facebook: facebook.com/ NewZealandinSingapore Register when travelling: safetravel.govt.nz Find out more: mfat.govt.nz/singapore

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COVID-19 has certainly put a damper on our travel plans for the immediate future. However, in the spirit of staying positive, our team at the High Commission has decided to use this time to rediscover Singapore through some of its most beloved culinary delights.

Be sure to follow the #comeeatwithpete adventures on our Facebook page.

Recommendations welcome! In the meantime, here’s a snapshot of what our resident (and intrepid) food tester, Deputy High Commissioner Peter Kemp, has tried thus far!

Peter sampling century eggs and chicken feet

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A N Z A AC T IO N

Singapore Cancer Society Singapore Cancer Society (SCS) supports cancer patients at every stage of their journey.

“Despite the COVID-19 situation, we have re-opened our facilities and premises and will continue to do our best to support the cancer community,” says CEO ALBERT CHING.

Breast Cancer Awareness Month

October is Breast Cancer Awareness Month, an annual campaign to increase awareness of the disease around the world. The chance of surviving breast cancer increases with early detection, yet only 2 in 5 women are up to date on their mammograms.

From the age of 40-49 mammograms are recommended once a year. From 50, mammograms are recommended every two years. Self-exams are also key – with SCS recommending women should look for changes in their breasts from the age of 20, at least once a month.

CHANGES INCLUDE:

A lump that may be felt or seen Nipple discharge Change in appearance or direction of nipple Change in skin texture (i.e puckering or dimpling) Rash or crusting

From 1 Oct to 31 Dec 2020, SCS will be providing a $25 funding assistance for eligible women to undergo mammogram screening at participating breast screening centres island-wide.

“We encourage everyone to participate and hope that this will empower women to take charge of their health,” says Mr Ching.

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Join the Race Against Cancer

The annual Singtel-Singapore Cancer Society Race Against Cancer (RAC) will be conducted virtually this year. The race will feature 5km and 10km categories, with special 21km and 42km half-marathon and fullmarathon categories. Participants must fundraise or donate an amount to complete a certain distance.

They can rally their friends and family to support them and win prizes like the Most Creative Route, Best Dressed, Loyal RAC Participant, Best Fundraiser, and Longest Distance.

Participants can run their race distance at their own convenience, within the nine-day race period (19-27 September). Track the distance anywhere in Singapore by using a GPS-enabled app (STRAVA is the preferred app).

Funds raised will help drive SCS’s programmes and services such as the SCS Cancer Care Fund, SCS Cancer Rehabilitation Centre, SCS Cancer Treatment Fund, SCS Help the Children and Youth Programme, and the SCS Welfare Aid. “No one should fight cancer alone - this event invites people from all walks of life to join in the fight and run alongside those who are impacted by cancer,” says Mr Ching.

To register go to raceagainstcancer.org.sg

Volunteering Opportunities

SCS’s volunteers give their time and talents to help minimise the impact of cancer in Singapore. “They participate in a range of activities that address real needs at every stage of the cancer journey,” says Mr Ching. “At the same time, by volunteering, they gain the opportunity to learn and develop a variety of skills, bond with members of their family or community, and make a lasting impact in the lives of others.”

There is a wide variety of volunteer positions at SCS including: Free Transport Services for Cancer Patients Patients receiving chemotherapy may not be physically able to take public transport. Although SCS provides homehospital transportation for patients, when the need increases, volunteers with their own vehicles are called upon to ferry patients undergoing chemotherapy to and from the various public hospitals in Singapore.

Distributing Supplies Patients from low- or

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middle-income households may experience financial difficulties as treatment costs mount. Besides providing financial assistance, SCS also distributes daily necessities, which are purchased, packed, and delivered by volunteers to beneficiaries’ homes.

Sprucing Up Homes During this period, those impacted by cancer may require assistance in managing their daily chores and errands. Volunteers lend a helping hand by visiting and sprucing up patients’ homes to help them maintain a

hygienic and attractive living environment.

Knitting Hats Hats can come in handy when patients lose their hair after chemotherapy. Volunteers learn how to knit hats, which are then distributed to cancer patients in various hospitals

across Singapore as a sign of solidarity and support.

ANZA Knitters are involved with this programme anza. org.sg/groups/knit-for-love For volunteering opportunities visit singaporecancersociety.org. sg/get-involved/volunteer

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CHECK OUT HIKING TRAILS

Hearing the call of the wild? Strap on a pair of hiking boots, fill up your water bottle, spritz with mozzie spray, and get in touch with nature at these hiking trails.

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1 CHESTNUT NATURE PARK CHESTNUT AVE, 679514 Split into North and South regions, Chestnut Nature Park is Singapore’s largest nature park, spanning 81 hectares. Hiking trails are clearly marked, with a 2.1km track in the South and 3.5km in the North.

Wander through majestic ficus trees, durian trees and ferns. Get a glimpse into the past, with remnants of old kampong dwellings.

Look out for endangered bird species and reptiles. There’s also an 8.2km mountain bike track, if you prefer to whizz through the landscape on two wheels.

4 BUKIT BROWN CEMETERY A cemetery might seem an odd place to take a hike, but Bukit Brown is no ordinary burial ground. Located in a 200-hectare tropical forest bordering Lornie Road and parts of the Pan-Island Expressway, it was established as a public burial ground for the Chinese in 1922. The Wayfinder is a self-guided walking trail along 25 culturally significant tombs, all with a fascinating history. For more information go to singaporeheritage.org/bukitbrownwayfinder

5 2 CONEY ISLAND BESIDE PUNGGOL PROMENADE NATURE WALK Coney Island, or Pulau Serangoon, is a 133-hectare island, located off the northeastern coast of Singapore. The island has lots of signposted walking trails and a newly built boardwalk. Explore a wide variety of habitats, including coastal forests, grasslands, mangroves, and casuarina woodlands. There are also 80 species of birds, pretty butterflies, and other wildlife.

3 LABRADOR NATURE RESERVE LABRADOR VILLA RD, 119187 The Labrador Nature and Coastal Walk takes you through three main areas: Alexandra Garden Trail, Berlayer Creek and the Bukit Chermin Boardwalk. Birdlife is thriving in the reserve, which was also an important World War II site. Check out a machine gun post and artillery pieces or take a guided heritage tour. Tamarind Hill restaurant is set in a historic colonial bungalow within the reserve, offering the perfect hilltop escape to enjoy a cool drink or Thai-Burmese meal.

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SUNGEI BULOH WETLANDS RESERVE 301 NEO TIEW CRES, 718925 The Sungei Buloh Wetlands are a biodiversity wonder, with 202 hectares of mangrove swamps, mudflats, ponds and forests. Singapore’s first ASEAN Heritage Park boasts a variety of hiking trails, up to 3km long. Discover 140 species of birds, and other native inhabitants like mudskippers, crabs, shellfish, water snakes, spiders, monitor lizards, and otters. Take a spot at observation hides or rent binoculars to bird-watch. Spot mudskippers, monkeys and climbing crabs on the mangrove boardwalks.

7 KRANJI MARSHES 11 NEO TIEW LANE 2, 718814 Home to 170 species of birds, 54 types of butterflies and 33 different kinds of dragonflies, this 57 hectare freshwater marshland is home to unique biodiversity.

Take a short stroll in the 1km public area or book a 3km (two-hour) guided tour in the core conservation area, via NParks website.

Look out for birds and reptiles, such as woodpeckers and monitor lizards.

8 COAST-TO-COAST TRAIL Up for a challenge? The 36km Coast-toCoast (C2C) Trail cuts across the island and links Coney Island in the northeast to Jurong Lake Gardens in the west. Walk through quarry lakes, rustic forests, and some of the best parks and nature reserves in Singapore, including Bukit Batok Nature Park, MacRitchie Reservoir, Bishan-Ang Mo Kio Park and the Botanic Gardens.

You’ll have to use roadside paths and park connectors to get there, it’ll take at least seven hours, and you’ll need plenty of water and snacks!

For information on all the walks mentioned, go to nparks.gov.sg

6 PULAU UBIN BOARD A BUMBOAT AT CHANGI POINT FERRY TERMINAL This lush, granite island boasts abundant greenery and wildlife and is one of Singapore’s last surviving 1960s style kampongs. At 1,020 hectares, there is no shortage of hiking trails, including the Tree Trail – which winds through old coconut and rubber plantations, as well as banyan, banana, cocoa, jackfruit, and durian trees.

Ubin is also home to Chek Jawa Wetlands, one of Singapore’s richest ecosystems – where you can get up close with mangroves and a coastal forest ecosystem.

Need a heart starter? Hike 75m up Puaka Hill for a breathtaking panoramic view.

September/October 2020

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OUT & ABOUT

WALK THIS WAY

The Kill-o-Metres are walking in groups of five around different locations in Singapore, including Bukit Brown Cemetery, MacRitchie Reservoir, Southern Ridges, Keppel Bay and Sentosa, Marina Bay and Gardens by the Bay, Botanic Gardens, and East Coast Park. In July they also started their popular night walks. anza.org.sg/groups/walking

NETBALL HOLIDAY CAMPS

ANZA Netball organised school holiday camps to keep players fit and active.

The small group sessions focused on skills and were led by an enthusiastic team of professional coaches. The 20202021 season starts 5 September. anza.org.sg/sports/netball

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September/October 2020

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LIFE CYCLE

ANZA Cycling are back on the road in ‘Max5’ small groups. Cyclists post a ride on Facebook with 5 slots. When they’re all taken, the ride is closed. Newbies are also out on their bikes, with support from regular riders. Masks are mandatory for post ride coffee and cyclists are advised to be social but keep their distance! anza.org.sg/sports/cycling

TWO BIRDIES

The Ladies 9-Hole Golfers are back on the greens at Mandai Executive Golf Course.

This fun, casual group are focused on improving their game.

Two ladies were very excited to get birdies in their first game back, so the practice is paying off! anza.org.sg/sports/ golf-9-hole-ladies

PITCH PERFECT

ANZA soccer players are out on the pitch getting fit and ready for the upcoming season with midseason training sessions. Showing that they can still have fun and hone their soccer skills, while staying within the Circuit Breaker Phase Two restrictions. anza.org.sg/sports/soccer

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ANZA TOURS SEPT/OCT

DATE: Tuesday 8 September TIME: 10.00am – 11.30am MEET: Online Zoom COST: $40 member, $50 non-member

Singapore Sketching

Want a unique souvenir of Singapore? Instead of buying a postcard, create your own! Join Xavier, a teacher from the Association of Comic Artists of Singapore, as he leads us through a fun and interactive online lesson on simple architectural perspectives. Sketch your very own version of Singapore’s iconic shophouses, some of which date back to the turn of the 19th century. In the past, the ground floor of a shophouse was typically a store, while the upper level served as living quarters. Today, shophouses have been preserved as National Heritage sites and many have been converted to stylish homes and other commercial uses.

Note: A Zoom link will be sent to those registered prior to 8 September.

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Charity Walk – Somerset to Tanjong Pagar

Explore the City Centre at a leisurely pace on a 10km charity walk and we will donate the cost of your tour to ANZA Action supported charities. Beginning at Somerset MRT, explore beautiful Emerald Hill, wander past Istana Park and make your way into Fort Canning. Here we will pass by the old Fort Gate and follow the 14th Century walk past Raffles House and into the spice gardens. Travel back in time as we amble past Raffles Hotel, Chijmes, through Telok Ayer before completing our walk at Tanjong Pagar MRT. Note: This is an easy walk however it does have one big climb up stairs at Fort Canning Park. Please wear comfortable walking shoes, wear a hat and carry sufficient water. We walk rain or shine.

DATE: Saturday 10 October TIME: 8.45am – 11.30am MEET: 8.25am, Somerset MRT, Exit B, 313@Somerset/Orchard Rd COST: Member $25, non-member $30

Amazing Race for Charity – Telok Ayer

Telok Ayer, whose name in Malay translates to “bay” and “water” was once situated along the old shoreline of Singapore. It became a landing point for Chinese immigrants, which led to a concentration of temples and clan associations in the area. Today it’s a fascinating place to explore, with plenty of hidden gems, amazing cafes, bars, and shops selling unique wares.

Gather friends and family in groups of 4-5 (or we will create groups on the day for couples and singles) for a fun, adventure-filled exploration of fascinating Telok Ayer.

Follow clues and learn interesting facts about the history and culture of one of Singapore’s oldest neighbourhoods.

Note: Departures will be staggered for groups of 4-5 from 9.30/9.40/9.50/10.00 and 10.20am

DATE: Saturday 7 November TIME: 9.30am – 11.30 am MEET: 9.20am, Telok Ayer MRT, Exit A COST: Member $20, child $10, non-member $25

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SP O N S O R E D F E AT U R E

Amy Auden, Director of Yarra South Finance, reveals what you need to know as an expat when obtaining finance for a property.

A

1

Tests used by lenders when assessing loan applications

2

s an expat, understanding what’s happening in Australia with respect to obtaining finance can be challenging.

You may have seen headlines about Australia’s Financial Services Royal Commission (which concluded in February 2019) and read articles about borrowers in hardship who did not understand the terms of the large loans they signed up to. In response, and taking into consideration COVID-19, lenders are taking their obligations far more seriously and the bar to obtaining finance is considerably higher than it was a few years ago.

When assessing a loan application, lenders consider the following key questions:

1. Does the loan fit lender policy?

2. What is the Loan to Value Ratio (LVR)?

3. Can you service the loan?

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Lender Policy

Policies differ between lenders and not all of them have an expat policy. It’s worthwhile engaging a finance broker who is familiar with expat lending. Lenders who do provide finance to expats have their own requirements in terms of permitted LVR (see 2 below), percentage of income shading (foreign income is ‘shaded’ or rather, reduced, to allow for exchange rate fluctuations), and most lenders only permit PAYG applicants (no self-employed applicants) and principal and interest repayments (very few lenders permit interest only repayments), among other requirements.

Loan to Value Ratio (LVR)

The LVR describes the size of the loan you take out, compared to the value of the property being secured, expressed as a percentage. A lower LVR is seen as a lower risk to the lender. The calculation is: Loan Amount ÷ Valuation x 100 = LVR. For example, if the property you wish to purchase (or refinance) is valued by the lender at $1,000,000 and you wish to borrow $800,000, the LVR will be 80%. The majority of lenders require a LVR

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of 80% or below, however they may consider a LVR above 80% with Lender’s Mortgage Insurance (LMI). LMI is payable by the borrower at the time of property settlement and serves to protect the lender if a borrower is unable to meet their mortgage repayments and the property has to be sold. For expats, most lenders now require an LVR of 70% or below, and LMI is generally not available should you wish to exceed the maximum LVR specified by a lender.

to repay a loan. These improvements have led to greater scrutiny of living expenses. Your finance broker or chosen lender will ask you to fill out a detailed questionnaire with 13 expense categories (such as childcare, personal care, groceries, insurance etc).

The living expense information will be verified by your finance broker or lender against your bank statements and credit card statements (you will be required to provide up to six months of your most recent bank statements and credit card statements among other documentation as part of your application). If you are considering taking out a loan, understanding your household living expenses will improve your chances of getting a loan application approved efficiently and expediently.

Low interest rates and floor rates

While meeting the loan servicing test can be more challenging for expat borrowers, the flip side is that we are in a low interest rate environment and in mid-2019, a number of lenders announced changes to their loan serviceability assessment rates. Interest rate floors were reduced to around 5.5% (from over 7%), increasing the borrowing capacity for many home loan applicants. The concept of an interest rate floor was introduced in 2014 so that when assessing loan applications, lenders use a higher rate of around 5.5% (despite interest rates being as low as 2.29%) in order to ensure that should interest rates rise, the borrower can make loan repayments.

Why use a finance broker?

3

Can you service the loan?

After determining the LVR, the lender will assess whether you can afford the loan repayments. They will scrutinise your financial circumstances in detail, looking at your income, living expenses, assets, liabilities (other loans) and credit card limits. Each lender uses their own calculator to determine serviceability. What may service with one lender, may not service with another.

Lenders ‘shade’ foreign income quite considerably which, unfortunately, can make servicing for expats quite challenging, even with a substantial income. The majority of lenders shade income by 20% to take into account exchange rate fluctuations.

Given the complexities involved in obtaining finance these days, it is worthwhile building a relationship with a finance broker that you can trust, and who understands the various lender expat policies. Finance brokers now write approximately 60% of all home loans in Australia and can help you save time and money as they assist you with finding the most appropriate loan for your circumstances.

An increased focus on living expenses Since the Financial Services Royal Commission, lenders have significantly improved their processes to ensure that they meet their responsible lending obligations - which requires lenders to show that they have taken into account a borrower’s circumstances and ability

More Info: Amy Auden, Director of Yarra South Finance, is accredited with over 20 lenders, of which 15 lend to expats. She’s familiar with expat life, having lived in Hong Kong, Singapore and the US. Amy now lives in Melbourne, Australia. Contact her on aauden@yarrasouth.com.au or +61 437 346 278. yarrasouth.com.au This article provides general information and doesn’t take into account your objectives, financial situation or needs. Consider whether it is appropriate for your circumstances and your full financial needs and requirements will need to be assessed prior to any offer or acceptance of a loan product. It does not constitute legal, tax or financial advice and you should always seek professional advice in relation to your individual circumstances. Subject to lenders terms and conditions, fees and charges and eligibility criteria apply.

Credit Representative 504748 is authorised under Australian Credit Licence 389328.

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food&drink

We meet Chef DREW NOCENTE from contemporary Australian restaurant, Salted & Hung.

G

rowing up on his family’s farm near Brisbane, Salted & Hung Chef and Owner Drew Nocente was surrounded by the wonders of fresh produce and seasonal cooking.

Drew’s modern Australian restaurant Salted & Hung serves a menu that revolves around the concept of sustainable eating and minimal waste. He talks to ANZA about respecting ingredients, his Italian heritage and the humbling experience of surviving COVID-19.

What does your current role involve? I take care of everything, from the kitchen to the front of house. I train my young chefs and do R&D (research and development) on upcoming new dishes, make sure the service team is trained, and give our guests the Salted & Hung experience, where they feel relaxed and taken care of.

How long have you lived in Singapore? Eight years.

Prior to that I was working for Unlisted Collection in Shanghai and wanted a change. I had the opportunity to move to Singapore where hotelier and restauranteur Mr Loh Lik Peng, founder of Unlisted Collection, is based. We had always discussed the prospect of opening a new restaurant in Singapore, so we teamed up to open Salted & Hung a couple of years after I arrived.

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What are your cooking philosophies? My cooking philosophy is based on minimal waste. Simply put, we have next to zero food waste at Salted & Hung, so that means every part of the produce is used, whether it’s protein or vegetables. We also support local farmers as much as we can.

What do you bring to your cooking from your Italian heritage? From my background growing up on a family farm and Italian heritage, I bring a knowledge of meat curing I learned from my dad. On our delivery menu, you’ll find many Italian comfort foods, which I personally love, like porchetta, lasagne and tiramisu.

What did you learn growing up on a farm?

Growing up on the farm helped me to learn to respect ingredients, which became the starting point

Interior of Sa

lted & Hung

of my cooking philosophy of minimal wastage. I understood from a young age how laborious it was to produce ingredients and I wanted to show my utmost

respect to the produce by using as much of it as possible, and not wasting anything in the process of cooking.

Growing up on the farm has helped me to learn to respect ingredients.

– DREW NOCENTE

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Chef’s favourites

What are your thoughts on food sustainability? I strongly believe every chef should be looking to make their kitchens more sustainable – from the sourcing of ingredients to how we use them. There’s also a need to train and educate younger chefs on the importance of sustainable cooking...passing it on to the next generation.

How did Salted & Hung change during COVID-19? During the

sh; bucha, Radi : Crab, Kom Left to right action. n he tc ki o, rd Crayfish & La

? Ah Lim Jln CHEAP EAT Chor Mee, k Tua Kong Ba lace P t ia h C o 62 Jo Labyrinth, 8 ?

FINE DINER e #02-23 u Raffles Aven BAR? IBHQ, LATE NIGHT dge Road Bri 774A North T? Bincho SECRET SPO Moh Guan 8 (yakitori), 7 19 10 # , e c a Terr AT? Baristart E SWEET TR 65 Tras St cream puff, at eidi-ya, Gre M ?

R E C O R – G oss & Risotto les: Prawn Fl nd Cut Nood World City Scallops, Ha

Circuit Breaker, we moved from relaxed fine dining to pivoting our focus to serving comfort food at home. We are currently running both dine in and delivery models. We’ve also designed a range of deli retail products now available on our delivery platform.

What have you learnt personally? It was a very humbling experience for me, and I received so much support from the community and industry. My team did an amazing job of turning to a more casual concept for delivery with new items on the menu. Now, we want to give as much back as we can, whether it’s working with Food Bank Singapore or just striving to provide a memorable dining experience for all our guests.

What do you most value in life and work? In life and work, I value family. Every staff member is part of my team and I make sure they grow and live up to their fullest potential. My favourite off days are spent chilling with my wife, bike riding, shopping or just having a nice meal together. These are the times I value most.

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Who or what inspires you to create delicious food? Inspiration comes in many forms, it could be a conversation, a memory, or sometimes just observing what is around me in the kitchen. Sometimes I look at what is wasted and ask myself ‘okay, what can I do with this?’.

What can diners expect when they dine at Salted & Hung? An honest and relaxed fine dining experience where we use the best produce and surprise you with a couple of twists on the menu. saltedandhung.com.sg

September/October 2020

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18/8/20 5:45 PM

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SP O N S O R E D F E AT U R E

The Singapore campus of James Cook University (JCU) is staying ahead of the curve and preparing its graduates for the challenges of a complex world. This year, the Singapore campus has refreshed its Master of Business Administration program to add a suite of six new majors.

T

he world is changing rapidly, spurring significant shifts in the way we work and learn, as well as in the way businesses behave. For those of us interested in pursuing business education, it can feel increasingly difficult to grasp the turbulent climate and deal with things confidently. What’s more, with the current threat of the COVID-19 pandemic lurking around every corner, these are uncertain times indeed. So, how can we be prepared and stay ahead of the curve?

Making impactful changes

To prepare graduates for the challenges of such a complex world, James Cook University (JCU) is quick to adapt to change. Professor Abhishek Bhati, Campus Dean and Head of Learning, Teaching and Student Engagement at James Cook University in Singapore, says; “In this VUCA (Volatile, Uncertain, Complex and Ambiguous) world,

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we have to ensure that JCU graduates are equipped with relevant knowledge, skills and attitudes to deliver desirable outcomes in their professional field. We constantly review and update our MBA (Master of Business Administration) to ensure that it retains its cutting edge.”

This year, the Singapore campus has refreshed its Master of Business Administration program to add a suite of six new majors that students can choose to specialise in – Analytics and Business Solutions; Creative Marketing; Entrepreneurship; Finance; Global Talent Management; and MICE, Tourism and Hospitality.

These specialisations are a key asset in a tough job market.

In fact, according to Professor Bhati; “market intelligence shows that employers are looking for specific skillsets in management executives.” With these options, students will have greater support in pursuing their desired career paths and can tailor their learning and skills to fit their preferences.

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FINDING THE RIGHT MAJOR

Figuring out which major is the

right one can be a difficult task. The MBA refresh is designed to deliver foundation management skills in

all graduates, along with a deeper

layer of specialised skills in specific management disciplines in order to excel in the workplace. Would-be

students should think about their

career ambitions and whether the

major will help them to get ahead in the role that they want.

With the rise of big data,

businesses increasingly need

managers who can quickly analyse and understand the implications

of a huge amount of information.

The ANALYTICS AND BUSINESS

SOLUTIONS major gives students’ state-of-the-art tools and

techniques to sort and analyse data, and make valuable organisational

impact based on the data. As such, those with degrees in these fields can impact a number of areas

of business – including finance,

marketing, supply chain, and more.

Meanwhile, the CREATIVE

MARKETING major places datadriven creativity at its core and

combines marketing knowledge

with advanced management and analytical skills. Students taking up this major will be equipped

with data-driven approaches to

understand markets, competitors,

and portfolios of product offerings.

Budding entrepreneurs may

consider the ENTREPRENEURSHIP

major, which is designed for

management, navigating IPOs

on creating new businesses. Here,

mergers and acquisitions,

prospective students who are keen students will be exposed to the

latest trends, tools, techniques,

AND HOSPITALITY provides students

and financial derivatives.

tourism industry, the analytical tools

On the other hand, the

theories and practices to identify,

GLOBAL TALENT MANAGEMENT

business ideas.

interested in the field of

refine, incubate and grow their new Interested in a career in finance

instead? The FINANCE major offers an in-depth exploration of the

subject – including financial planning and analysis, foreign exchange risk

management, fund positioning and budgeting, international financial

Finally, the major in MICE, TOURISM

(Initial Public Offerings) and

major welcomes those

human resources (HR). It equips

with an international vision of the

and creative solutions for executives in tourism and hotel companies,

and the MICE (Meetings, Incentives,

Conferences and Exhibitions) sector.

The potential for more diverse

students with HR professional

MBA students from JCU presents an

tools, HR ethics and social

future leaders to lead and mould

knowledge and practical

responsibility, global vision,

and team building and problemsolving abilities.

extraordinary opportunity for these a new business landscape, and for

businesses to grow in more interesting directions.

Reflecting a rich history

James Cook University has a rich history of carrying out ground-breaking research and delivering world-class education, across both its Australian and Singaporean bases. 2020 marks the University’s 50th anniversary – an accomplishment that signifies its dedication to grow with the times and help students realise their immense potential.

The way education is delivered has changed over the past 50 years.

By continuing to evolve and grow, JCU ensures that its graduates are equipped with vital skills to take on the challenges and complexities of the world.

However, one thing that will not change is the University’s commitment to a brighter future: one in which students can study in world-class facilities, be taught by high-quality and engaged academics, and connect with global experts. James Cook University will remain a place where practical learning and self-development is valued. After all, how else can we make a difference, and ensure that the world becomes a better place for everyone to live in and find success?

Learn more about Master of Business Administration program offered at the Singapore campus of James Cook University. jcu.sg/mbanov20sgANZA

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food&drink

Canadian OLIVER-TRUESDALE JUTRAS, Head Chef at Open Farm Community was wooed to his current role by the promise of a tropical edible garden space in the wilds of Dempsey Hill. Oliver talks to ANZA about his commitment to sustainable food and life on the farm…

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 Group, came to eat at a pop-up we were running in France and we got to chatting. Long story short and a few flights later, we loved the spot which had a lot of untapped potential.

Here we are, three years later.

What does your current role involve?

The core of my work involves interpreting and executing the concept of the restaurant, which is to provide a vision of what food could look like if it was responsibly curated. The most important part of my role has been reaching out to a diverse array of local suppliers for interesting products, and connecting

Where did you learn to cook?

My father is a retired chef and my mother is an accomplished vegetarian cook. I didn’t necessarily train with them but there was always interesting food around and after I broke out of my youthful fussy palate there was plenty to keep me engaged. Formally, my culinary education was at The Pacific Institute of Culinary Arts on Granville Island in Vancouver.

I am also a voracious reader of cookbooks, so the learning doesn’t ever really finish.

What do you offer at OFC?

A unique blend of food that is creative, responsibly sourced, and tasty. We have positive collaborations with responsible farms; we support a few organic farms within Singapore and many more in Southeast Asia. And we have committed to have any meats we import be carbon YOUR PERSONAL neutral, which is a huge step in footprint COMMITMENT TO FOOD reduction. Protein sources tend to be the SUSTAINABILITY? highest impact goods that restaurants I’ve always had a strong focus on ethics, deal in, so it’s a massive move towards community and sustainability. After culinary sustainability just to commit to school, I did my apprenticeship with C Restaurant that. We also support local fish in Vancouver, known for its sustainable seafood farmers and crustacean suppliers programme and co-founding the Oceanwise program to keep the local economy vibrant with the Vancouver aquarium. After that, I moved home and we’re trying to encourage to Ottawa to work at Domus, which was quite literally a them to do their best in terms of pioneer in farm-to-table dining, under chef John Taylor. responsible farming as well.

I met Phoebe there and we shared a similar approach to ingredient selection, namely that at the very least How did COVID-19 impact OFC? try to choose things that aren’t making the world Like many others, we went to a a worse place and have that be your baseline. delivery system. But we also wanted to It’s still our driving philosophy to do support and promote local farms, so we better all the time some set up a small grocery. Initially at OFC, but 12 years later. we expanded for a short time to Tiong Bahru Bakery’s Eng Hoon flagship for a

Laksa crab cake

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with the most responsible international operations for a supply of ethical products to fill any gaps. We also try to interpret traditional ingredients in innovative ways and offer a new take on what it means to be a sustainable restaurant. We’re not fully there yet, but incremental improvements all the time is the only way to achieve something resembling sustainability in the long run.

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We try and walk a fine line between food that is both responsible and approachable, so there’s no preachy speeches or forcing people to appreciate things, just simple, tasty food, thought through and sourced sustainably.

– OLIVER-TRUESDALE JUTRAS

OLIVER’S CHOICE CHEAP EAT? Chwee kueh FINE DINER? Cloudstreet LATE NIGHT BAR? Forest Darts Bar SWEET TREAT? Celery Custard and Buckwheat at Le Bon Funk or bubble tea GROCER? Cold Storage organics or Eat Organic on Bukit Timah Road. I also really like markets. wider audience. We were very lucky to have people coming out to support the grocery, buying pasta kits, CSA (Community Supported Agriculture) bags, and our homemade pickles. It was really an honour to feel the genuine care and warmth so many people had for the restaurant.

How has the past year affected you personally?

Personally, it was morale. My team was great, stalwart and loyal, but I really suffered from not having people in the restaurant. I feed off the energy of having people in the restaurant and I think a big

part of the reason I’m in hospitality is because of the direct engagement I have with guests. My team and Phoebe were amazing at keeping my spirits up. I focused a lot on eating healthy food and lost some weight that I’ve been struggling to jettison with my day-to-day chef lifestyle. I hit the books again, which I haven’t done for a few years, and we conceptualised a lot of things for the future here at OFC which we’re very excited about.

What’s next?

We are hoping to keep forging ahead with plans for an in-soil farm beside the restaurant and to engage our guests even more deeply on the concept of getting to know your food. openfarmcommunity.com shop.openfarmcommunity.com September/October 2020 anza

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food&drink

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.

B

en Lee’s concept for a simple hole-in-the-wall sandwich shop has grown into the well-known Sarnies brand. As well as expanding the café into Bangkok, the Sarnies group run a local micro roastery coffee business, Pimp My Salad in ParsaBella, and have plans for a sourdough bakery, bar, and online ice-cream brand.

Originally from Sydney, Ben moved to Singapore in 2009 and hasn’t called Australia home for 17 years. “It feels more like a holiday when I go back,” he says. “Since 2017 I’ve been moving between Singapore and Bangkok, so both places feel like home.”

A former banker, Ben was originally planning a move to Colombia, South America, where his wife is from, when Singapore stepped in. “Just as we were about to move there, I received a call from a friend who offered me a job at a bank in Singapore, so we decided to take up the offer.”

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Searching for a Sarnie

Working in the CBD, Ben craved a quick sandwich or ‘sarnie’ for lunch but found his options in Singapore lacking. “I wanted to set up a takeaway sandwich shop to serve my own needs. I figured other people would be into it too, if I made them good enough.” After mulling it over for six months, Ben found the perfect location and made the leap to small business owner.

“I found a spot on Telok Ayer street and decided to do it. It was close enough to the CBD for people to walk to but in a much more quaint shophouse area, although it was mostly KTV bars back in those days. The space was a little too big to be just for takeaway sandwiches, so we added seats, a coffee machine, and put other things on the menu.”

Initially the café focused on the plate, rather than the cup.

“Before Sarnies, the early specialty cafes in Singapore were all about the coffee, and food options were mostly pastries in a

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Singaporeans are so open to different concepts and cuisines and that has produced one of the greatest food cities in Asia.

Whatever you want in Singapore you can pretty much get and it’s usually to a world-class standard. – BEN LEE, SARNIES

Like father, like son!

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window. So, we modelled Sarnies on Australian cafes, which are food-forward.” Despite their original business model, Sarnies is known for excellent coffee, along with creative sandwiches, zingy salads, and Australian style brunch favourites. “We roast our coffee fresh ourselves and I think it’s damn good!” says Ben.

A steep learning curve

Ben’s background in finance didn’t prepare him for the rigours of running a café. “Being able to function in a highly structured banking environment made me pretty naïve on how under prepared I was at starting a business,” he laughs. “The difficulty and competitiveness of running a restaurant means the learning curve is steeper than most other things!” Ben says his lessons in the F&B industry would “fill a thick book” but he wouldn’t trade it for the world. “The most important thing for me is to have a great team involved. Ultimately any success we’ve had is because of the incredible people at Sarnies and our extended family of businesses.”

Trying Thailand

With the success of Sarnies in Singapore, Ben saw an opportunity to try the brand in Thailand’s capital city. “I was consulting on a restaurant in Bangkok, so I learnt a bit about the city through that. Café hopping is a national pastime and the city is growing rapidly, so we decided to dig further and eventually opened a shop.” Sarnies Bangkok quickly became the place to be seen, drawing in A-list customers.

“It’s been popular so far and has even turned into a bit of a celebrity hangout!” says Ben. “Again, we focused a lot on the quality of the food first and coffee second, which has made the place unique. We are particular about sourcing local produce and the mix of Thai and western flavours has been a hit.”

BEN’S FAVES

FAVOURITE SARNIE? Chicken schnitzel FAVOURITE PLACE FOR A DRINK? If it’s not out the front of Sarnies it would be the rooftop at Potato Head in Keong Saik Road.

FOOD OR DRINK YOU MISS MOST FROM AUSTRALIA? Mum’s mac and cheese LATE NIGHT SNACK? Whatever leftovers are in the fridge, pan fried.

FAVOURITE HAWKER DISH? Black carrot cake FAVOURITE FINE DINER? Burnt Ends

Ben is always on the lookout for new business opportunities – both here and in Bangkok. “We have a coffee roasting business that distributes to offices and other cafes in Singapore and Thailand,” he says. “We are also behind Pimp My Salad Singapore, and have just launched this brand in Bangkok. We’re opening a sourdough bakery near our Sarnies outlet in Bangkok and also recently signed a lease on a very cool old building in the same area we think we’ll turn into a wine bar. And there might be an online ice-cream brand on the way soon too!”

COVID curveball

Like many in the F&B industry, Ben was caught “totally off guard” by this year’s pandemic.

“We were planning on becoming more online-savvy pre-COVID but when it was forced upon us, the team went into overdrive and created more online channels for people to reach us. Our friends at Chow Social, the agency that runs our social media, were awesome in helping us do this.”

COVID-19 presented personal and professional challenges to the Sarnies team, but they decided to face them with a positive attitude. “As scary as it was, we made the decision to go on the offensive rather than the defensive,” says Ben. “Keeping that mindset while sales slowed to almost nothing was the challenging part. Our survival is thanks to the positive-minded team of people we have in both Singapore and Bangkok.” sarnies.com 34 anza

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ANZA Stitches Join ANZA Stitches and work on your own needlecraft project, make friends and discover Singapore’s crafting world.

WHO: Open to anyone who quilts, knits, crochets, embroiders, or does any other needlecraft. Bring your projects, share ideas or ask questions. All skill levels welcome.

MEET: Most Thursdays at 10am, in the ANZA office.

Once a month head out to explore all the amazing crafty things Singapore has to offer.

MORE INFO: ANZA.ORG.SG/GROUPS/STITCHES

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food&drink 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.

Where is your home country?

I was born and raised in Trinidad and Tobago in the Caribbean, but I’ve lived in Singapore for nine years. I have two sons, 12 and 14, and a daughter who is 10.

When did you start baking?

I started experimenting with baking when I was 12 years of age. I was always searching for new recipes and ideas to try out in the kitchen and surprise my family with. When I moved to the British Virgin Islands to work, baking helped me unwind after a busy day at the office. My colleagues benefitted from my efforts when I brought a variety of cakes to the office. From there, my love for baking has continued. As of today, I have baked on three different continents!

How did Jo Takes the Cake begin?

We moved from the British Virgin Islands to England during my third pregnancy. At the time, my husband and I agreed that I would leave the financial world to be a stay-at-home mum. With time on my hands I did what I loved most and continued to bake. I missed the light and fluffy muffins we could get in the Caribbean so I decided

The best thing about my job is knowing that the time I have spent on creating my work of art will be the highlight of someone’s special day.

– JOANN FINLAYSON 36 anza

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to bake some and experiment with different flavours. The muffins became an instant hit.

I sold them via Facebook and my website, calling the venture ‘Lovely Little Cakes’. Delivery was a bit different during those days - my muffins were posted out via Royal Mail. I started to get requests for cupcakes and celebration cakes which I reluctantly accepted because I had little experience in making or decorating fondant cakes.

After only a year in England, we set our sights on Singapore and moved here. From there, my cake business began to develop and thrive.

Have you ever had any memorable flops?

Yes! When I moved to Singapore, I had to adapt my cake knowledge for the humid conditions. I remember covering a cake in fondant and next thing I knew there was a massive air bubble on the side. Luckily it was a sea themed cake, so I created a giant octopus to cover up the flaw!

What creations do you make now?

After years of baking, my speciality is fondant cakes. Through many hours of decorating courses, learning techniques, and practising, my passion lies in creating beautiful, vibrant sugar flowers.

These flowers can take hours to make, so due to time constraints, and being a perfectionist, I can only take limited orders. I put a lot of love and energy into creating the perfect cake for my clients. As such, the themes of my cakes are floral, feminine and very chic!

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I’m very proud of the creations I’ve produced over the years. I also love to create themed cakes for children too, which I have a lot of fun with.

What’s the most requested cake decoration at the moment?

Unicorns, rainbows and mermaids are always popular amongst the girls. Cakes associated with the latest film releases are always a hit for both boys and girls too. I had lots of orders for Frozen 2 cakes after that movie was released!

What are your favourite cakes to bake at home?

For myself and my family, I love simple home bakes such as banana bread, Victoria sponge and marble cake. My kids love anything with cinnamon, chocolate, lemon, and raspberry.

How long does the average cake take to make?

The smallest 6 inch cake, with a simple topper (serves 12 people), would take on average about 10 hours to create.

What’s been your biggest and most time-consuming creation?

My largest commissioned cake was a four-tiered wedding cake for 150 people. Each tier had a 38 anza

different flavour and every layer was adorned with intricate sugar flowers. My most time-consuming creation was my ‘SG50’ cake, which took over a week to plan, design and execute. I wanted to produce the perfect cake for the momentous occasion of Singapore celebrating its 50th birthday.

How did COVID-19 affect your business?

At the start of COVID-19 back in February, many of my cake orders were cancelled. At first it was a shock, but I had to accept things and ride out the storm alongside other business owners.

It was during this ‘down time’ that I decided to get back into kitchen and I started baking just for fun and for my family. I didn’t have fondant cakes to post on my social media, so instead, I posted photos of my simple rustic home bakes.

Once the restriction for home bakers was lifted, I immediately launched my ‘treat boxes’ and every sale since then has been a sold-out success.

Order Jo’s treat boxes or a custom cake at jotakesthecake. com facebook.com/ JoTakestheCake

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soccer ANZA Soccer is a not-for-profit organisation with over 40 years’ experience in delivering quality soccer programmes to players aged 3 to 18 years. Our emphasis is on affordable, fun and competitive soccer Limited spaces, register now! anza.org.sg/soccer

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food&drink

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.

V

ijay Pillai found his way into the food industry after realising he wasn’t cut out for the finance game. “I started off in the finance industry after graduation, worked for about 1-2 years, before I realised I wasn’t meant for it,” he says. In 2013, Vijay went from dollars and cents to flour and sugar, introducing Singapore to New York pastry store, Lady M, and its world famous paper-thin crepe stacks. His company, Caerus Holding, which began as a wine distribution company, gambled on diversifying their portfolio and hit on a winner. “Today we have five Lady M cake boutiques located at Orchard Central, 40 anza

South Beach Avenue, Scotts Square, Westgate and Jewel Changi Airport,” says Vijay.

The company didn’t stop there – bringing more buzzed about foods to the island – including LA soft serve specialist Little Damage and more recently Leckerbaer, a specialty pastry brand from Copenhagen and Luke’s Lobster, famed for their Maine-style slightly chilled lobster rolls from New York. “I don’t really see ourselves as specialising in cult food brands,” says Vijay. “We are a lifestyle company that brings unique experiences and brands from around the world to the local market.”

TREND SPOTTING

Based in Singapore, Vijay says his eye for unique food experiences stems from a love of eating and travelling. “As a frequent traveller, I’m quite particular about where I eat and sleep,” he admits.

“I’ll usually do research prior to departing and make restaurant reservations – including back-up ones. This quirk has allowed me to tap into the foodie psyche of the locals and from there, I get a sense of the brands that could potentially excite Singaporeans’ palates.”

So, what makes one soft serve or speciality treat stand out from the rest?

“Uniqueness and quality aside, the brand

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needs to be relevant to local tastes,” says Vijay. “There has to be potential for expansion, both locally and regionally, before we take the plunge.” And then there’s the ‘Insta-Factor’ – how good a food looks on camera. “It’s extremely important,” says Vijay. “Humans are very much visual creatures - we get drawn to beautiful things – including food.”

Vijay is aware that new food recommendations are likely to be delivered via our phones or tablets.

“Nowadays, consumers are more likely to learn about a new brand or food through their friend or favourite influencer via social media,” says Vijay. “That first impression makes the brand. The colours, how we plate the product, it all adds up to whether it’s deemed Insta-Worthy enough. The more visually appealing our product is, the more likely our customer is going to snap a picture and post it on the ‘gram, which is more exposure for the brand!”

DINING DETAILS

From the fit-out of the restaurant, to the taste of the product – all the small dining details count. “We had to ensure we were able to give our customers the same experience as going to Lady M in New York,” explains Vijay. “Product quality and re-creating the entire experience was of utmost importance.”

VIJAY’S FAVES

FOOD THAT REMINDS YOU OF HOME? Nasi Lemak FAVOURITE BAR? Manhattan Bar FAVOURITE SINGAPORE RESTAURANT? It really depends on my mood, but I frequent Cut, Jade Palace, Aoki, Shabu Gen and lately, it’s been Thevar.

FAVOURITE HAWKER DISH? Prawn Mee

Vijay’s latest venture, Leckerbaer, recreates the cosy, warm atmosphere of the original bakery in Copenhagen, where Vijay first tasted the cookies.

“Leckerbaer offers Singaporeans a taste of the Nordic experience,” says Vijay. “It also brings about a sense of nostalgia – many of us ate the classic Danish butter cookies with their blue metal tins as kids, but this product is brought up to date with current times and trends. Through Leckerbaer, we want to also convey what we call “Hygge life”, which is the concept of enjoying life’s simple pleasures.”

LOBSTER WITH A DIFFERENCE

Lobster rolls are not a new trend, but Vijay saw something special in Luke’s Lobster, which has perfected its dish of

lobster chunks in a toasted buttered bun with mayonnaise, lemon butter, and a secret seasoning blend. “What attracted us to Luke’s Lobster is how they’ve invested fully in their supply chain from start to end,” says Vijay. “Which meant that we’d be getting a constant supply of quality products, giving us confidence to invest in the brand.”

Luke’s Lobster was built on core values of traceable, sustainable seafood, and working directly with fishermen. It’s a concept that resonates with today’s more mindful customer. “Today’s diners want to know where the food they eat comes from, and how it is treated,” says Vijay.

“All that paired with the popularity of the brand in New York and Japan - foodie capitals of the world - makes us confident that Luke’s Lobster will be a welcome addition to our city’s foodscape.”

Like many in the F&B industry, 2020 has presented challenges for Vijay and his team, but it’s pushed them to be more creative. “Recent times have indeed proven to be challenging for the business, but it has also made us more nimble. We had to quickly adapt to remain relevant and accessible to our customers.”

Luke’s Lobster, #01-K4, Isetan Shaw House, 350 Orchard Rd Leckerbaer, #01-K2 & #01-K3, Isetan Shaw House, 350 Orchard Rd leckerbaer.sg Lady M, Orchard Central, South Beach Avenue, Scotts Square, Westgate and Jewel Changi Airport ladym.com.sg September/October 2020 anza

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Danish writer HELLE NORUP, aka H.S. Norup, may have left Singapore, but her connection to the island continues through her latest children’s book, The Hungry Ghost. “I began writing it when I was still living in Singapore. I wanted to capture the vibrant atmosphere and the wonderful multicultural society,” says Helle.

W

alking is my favourite way to explore a destination. During my first months in Singapore, as soon as the kids were in school, I would take a bus or MRT, get off somewhere new and spend the morning walking. Every walk would be different, another culture was only a few stops away. On days when I needed nature, I would head to one of the nature reserves or Bukit Brown Cemetery.

One of the most intriguing things I noticed on my walks in residential areas were the offerings - little collages of food, joss sticks and candles - on the pavement. In August, when the Hungry Ghost Festival month began, the number of offerings increased and old oil drums with ash from burnt paper effigies appeared. I wanted to know why they were there? Why the ghosts were hungry?

I discovered that there are various beliefs around the hungry ghosts throughout China and South East Asia, but in essence these ghosts are spirits that are not at rest. They are unsatisfied, hungry, because of the way their lives ended or because they were forgotten by their descendants. One month every year, the seventh month in the Chinese calendar, they are on holiday from the realm of the dead and roam the streets, seeking nourishment. In addition to the offerings of food and burnt paper effigies, live stage performances, called getai, are held to entertain both the living and the dead.

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I thought a lot about these ghosts, especially on my hikes in the wilderness of Bukit Brown among crumbling gravestones.

The idea for The Hungry Ghost sparked, when I asked myself: “What if a girl who had just moved to Singapore met a hungry ghost who needed her help?”

This caused an explosion of other questions: Who is this ghost? Who is the girl? Why does the ghost seek out this particular girl? How can the girl help the ghost? Are they somehow related?

The hungry ghosts are often perceived to be vicious and vengeful, but I mainly felt sad for the ones that had been forgotten by their loved ones. And so, the importance of remembering those we have lost, and how that impacts our

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The Hungry Ghost

I first met my London-based publisher and launched my debut novel, The Missing Barbegazi.

These events took place in the National Library and made this favourite spot even more special to me. It’s no surprise that the library plays a role in how Freja solves the mystery in the book.

There is also food for the living in The Hungry Ghost. Freja’s friends introduce her to chicken rice, roti prata, carrot cake, kueh pie tee, popiah and many other Singaporean dishes that I hunger for on a daily basis. When I return to Singapore, my first walk will definitely be to the nearest hawker centre.

About the author

H. S. Norup is the author of The Hungry Ghost and The Missing Barbegazi—a Sunday Times Book of the Year in 2018. Originally from Denmark, she has lived in six different countries and now resides in Switzerland with her husband and two teenage sons. When not writing or reading, she spends her time outdoors either skiing, hiking, walking, golfing or taking photos. Find out more on hsnorup.com or @hsnorup on Twitter / Instagram.

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Karen Lucas

way of dealing with grief, became a key aspect of the story.

Aware that I was writing about a culture that isn’t my own and a place where I was only a resident for four years, I anchored the book in the perspective of someone with my own background. Therefore, the main character, Freja, comes from Denmark.

This made it more difficult to find a family connection between Freja and the ghost, but it enabled me to describe Singapore from an outsider’s fresh viewpoint.

It took a couple of years, but eventually I found answers to all my questions (and about a thousand more) and finished writing the book.

Many of my specific questions around superstitions, local folklore, and how to scare ghosts away (by jangling a large bundle of keys, in case you are wondering) were answered by my Singaporean writer friends.

Connecting with the local chapter of SCBWI (Society of Children’s Book Writers and Illustrators, a worldwide organisation with more than 20,000 members) was the first thing I did when I moved to Singapore. The group is a good mix of expats and locals, illustrators and writers - of everything from picture books to middle grade and young adult novels and it became my tribe in Singapore. The monthly meetups are valuable both for the themed presentations and the informal discussions and camaraderie. The critique sub-groups were immensely helpful to get feedback on my manuscript from people who were writing with a similar audience in mind, and I learnt just as much from critiquing my peers. Find out more about the groups at singapore.scbwi.org.

The Singapore SCBWI members also led me to the AFCC (Asian Festival of Children’s Content), an annual international conference for writers and illustrators arranged by the National Library Board of Singapore. At the festivals, I connected with writers from Asia, Australia, and Europe, and this was also where

Freja arrives in Singapore during the month of the Hungry Ghost Festival, when spirits are said to roam the streets. She’s struggling to settle into her dad’s new, ‘happy’ family, and dreams only of escaping home and leaving

this hot, unfamiliar city.

Then one night, a mysterious girl in a white dress appears in the garden. Freja follows this figure to lush, secretive corners of the city, seeking to understand the girl’s identity. Her search will lead her to an old family mystery – one that must be unravelled before the month is over, to allow both girls to be freed from the secrets of the past.

The Hungry Ghost is an adventure story for middle-grade readers, set in the real world with fantasy elements. At its heart is a mystery and a deep love of family - both the living and those we have lost. The Hungry Ghost is released on 24 September and is available to preorder or buy at Closetful of Books closetfulofbooks.com/ products/the-hungry-ghost

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Finding True

Renee, Annabelle and David

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e

L RENEE JARVIS ventures to the tiny and remote kingdom of Bhutan for an off the beaten track family holiday.

ike most expat families in Singapore, we’ve made the rounds of family-friendly tourist hotspots in the region - Phuket, Samui, Bali, Bintan. We know which hotels have good kids’ clubs, where to enjoy the best sundowner and how to hunt down a halfway decent coffee.

But when our daughter turned eight, we decided she was old enough for some real adventure.

It was time to fling off the thongs and put our well-massaged, pedicured feet into some hiking boots instead. We were going to trek our way off the beaten track to discover some of the harder to reach wonders in Asia.

The mysterious Himalayan kingdom of Bhutan, known as ‘the last Shangri-La’, beckoned right off the bat. Long hidden from the world, the tiny isolated country, nestled between India and Tibet, was like a beacon flashing ‘adventure’. It ticked all the boxes - remote, few tourists, striking natural beauty and vastly different to anywhere else we’d been. Plus, there was sure to be hiking involved.

After all, wasn’t it the place with a monastery perched off the side of a mountain that could only be reached on foot? We had to go. Our brand spanking new boots demanded it.

Common misconceptions When I asked around, I couldn’t get a first-hand account of Bhutan from anyone. Plenty attested it was high on their bucket list but they’d heard it was super expensive, there were no direct flights, tourist numbers were capped, and we’d need to go as part of a tour group. Our family’s new travel philosophy was to get away from other tourists, not join them on a tour! Sadly, Bhutan was put in the too-hard basket and we spent the next year roughing up our new boots elsewhere.

Bhutan managed to stay on my radar though.

Any mention of its high Gross National Happiness Index in the news made my ears prick up. When a good friend returned from a trekking trip, I finally got the real lowdown, discovering it was neither

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as inaccessible nor restrictive as I’d been led to believe. There are direct flights from Singapore and Bhutan doesn’t cap the number of tourists.

Instead, it pursues a ‘high value, low impact’ strategy, avoiding over-tourism through the imposition of a minimum daily eco-tourism tax, which, depending on your budget, can fully cover your trip. While there is a requirement to have a guide, you can go as an independent traveler. A few emails later and we were booked to depart for the next school holidays in July, a mere eight weeks later.

Booking and organising After a bit of online research, I quickly zeroed in on Six Senses Bhutan, unique luxury lodges across five separate Himalayan valleys. I liaised directly with the hotel regarding not just our accommodation and itinerary but flights and visas as well. The nightly rate covered accommodation, meals, private car and driver, a fully qualified guide, entry fees and the eco-tourism tax. I found most other hotels and lodges also provide an all-inclusive rate, making for easy comparison.

PLAN AHEAD

FLY Bhutan national carriers DrukAir or Bhutan Airlines offer a five-hour direct flight from Singapore. For more choice fly via Bangkok or Kolkata.

STAY Options range from homestays to ultra-luxury lodges. We stayed at the truly outstanding Six Senses Lodges sixsenses.com/ en/resorts/bhutan WHEN TO GO When COVID-19 restrictions lift, Bhutan can be visited year-round. March to May (Spring) and September to November (Autumn) are higher-peak seasons. There is more chance of rain from June to August and the weather is colder December to February.

ECO-TOURISM TAX To avoid over-tourism Bhutan has introduced a tourism tax to ensure a minimum daily tariff of US$250 per day per person (US$200 in low season). Depending on your budget, this tariff can fully cover your accommodation, meals, guide and transportation. A portion of the daily tariff (US$65) goes to the Bhutan’s environmental conservation, which has helped make it the world’s only carbon-negative country.

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Valley explorations Time seemed to slow down the moment we arrived in Bhutan. We were met at the Paro airport by our expert local guide and a delightful driver.

I knew we were in good hands when not long into our scenic two-hour journey to the Thimphu lodge, our guide had already adjusted our itinerary to incorporate white water rafting and mountain bike riding. We spent the next eight days exploring the sights and charms of three spectacular valleys Thimphu, Punakha and Paro - in a holiday that has easily become our family’s best ever.

We became expert archers on the expansive, beautiful grounds of each lodge and got our adventure fix through daily hikes to the many sacred and ancient sites of the country. The steep downhill bike ride from Punakha Lodge to the river was a highlight, as was an exhilarating plunge in the glacial waters of the river as part of our whitewater rafting experience. We still found plenty of time for relaxing spa treatments, lazy picnic lunches and sipping cocktails while watching yet another breathtaking sunset.

Our guide gave us an expert insight into Bhutan’s rich culture and heritage, taking us to ancient monasteries and fortress-style dzongs, explaining the country’s Buddhist history and values. We gratefully received numerous monk blessings, mastered the spinning of prayer wheels, and sent our wishes out to the universe through our family prayer flag.

Six Senses also provided delicious meals, catering to our individual tastes. The food was literally farm-to-table - our daughter was invited by the chef to not just select the vegetables for the evening meal from the garden, but pull them

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out of the ground herself.

Needless to say, there were no complaints about eating her veggies that night!

Sacred sites

The stunning Tiger’s Nest Monastery (above)

There is something intangible about Bhutan, an indescribable magic. An ever-present energy seeps in, leaving you with a constant smile on your face and a feeling of contentment and true happiness. I couldn’t put my finger on it. Was it our close proximity to monks who have dedicated their lives to meditating for world peace and harmony? Or was Bhutan’s reputation for being the happiest place on earth rubbing off on us? Whatever it was, we loved it.

Our holiday culminated in our most adventurous outing yet—a trek to the legendary Tiger’s Nest Monastery, the sacred Buddhist site near Paro.

It’s constructed around the ancient cave where Guru Rinpoche (also known as Second Buddha) meditated to subdue the evil spirits in the area.

The five-hour round trip hike wasn’t nearly as arduous as I’d imagined and our then nine-yearold daughter managed it easily, despite the high altitude. We incorporated plenty of breaks on the picturesque uphill track for photos and snacks and spent over an hour exploring the monastery, where yet another delight awaited us. We were lucky enough to arrive on the one unannounced day of the year when a special spiritual cave is opened to visitors. We were invited to splash the dripping cave water on ourselves, reputed to give eternal life. It was the perfect ending to the holiday of a lifetime - a trip like no other, one for the mind, body and soul.

Travel Tips

1

Have a prayer flag blessed by monks and hang it as a family, making a wish as you do so. The wind will carry your wishes out to the universe to fulfil.

2

Stop at the mystical meditation caves between Thimphu and Punakha for some inner-reflection time.

3

ATMs are unreliable so make sure to exchange some cash for tipping your guide and driver, as well as buying souvenirs.

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SINGAPORE’S BEST STAYCATIONS

With international travel still out of reach, the next best thing is to recreate holiday vibes on the island. Here are our top stay-cay picks, that will make you feel like you’re on vacation (minus the passport, COVID test and quarantine!)

The Barracks Hotel, Sentosa

Housed in a conserved colonial building, The Barracks Hotel Sentosa is an exclusive heritage hideaway. Stay in one of 40 luxurious suites and premier rooms and enjoy VIP treatment and lush grounds. From rooms with direct access to an exclusive pool, all-day refreshments and evening cocktails, plus a guided Barracks heritage tour, it’s hard not to be charmed by this lovely hotel.

STAY: SEA BREEZE AND CHAMPAGNE STAYCATION PACKAGE Stay in a Premier Room and sweeten it with an afternoon tea session at the hotel’s exclusive lounge, The Living Room. Indulge in a decadent three-tier set for two, featuring local delights and sweet and savoury treats, coupled with free-flow bubbly and a unique tea experience where you can create your own blend from a range of ingredients. The 24-hour stay also includes breakfast, access to The Living Room with all-day refreshments and evening cocktails & canapés from 6–8pm, one-way limousine transfer, and F&B discounts. Book and stay from now until 31 December 2020. $978 per night. stayfareast.com/en/deals/sea-breeze-champagne-staycation OPTIONAL ADD-ON: Take a three-hour private breakfast sail with Ximula, with complimentary picnic basket to enjoy onboard, while sailing around the southern islands.

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ONE°15 Marina Sentosa Cove

Soak up world-class marina facilities and the nautical club vibes of ONE°15 Marina Sentosa Cove. The club boasts an infinity pool, fitness centre, members’ lounge, modern spa, restaurants and bars, alongside 26 tastefully appointed rooms with spectacular views. Plus, you’re a stone’s throw from the family-friendly attractions of Sentosa.

STAY: From $388++ enjoy a Family Getaway, which includes two hours of bicycle rental, $20 worth of arcade tokens, breakfast, extra rollaway bed, board games rental, and children’s fun kit. Looking for chill time with your sweetheart? Take the Romantic Escapade package from $688++, which includes two hours of aromatic massage for two at Spa Rael, breakfast, a complimentary bottle of wine and honeymoon set-up. Both deals are valid until 15 Sept 2020. A Foodie Escapade package from $433++ includes a complimentary bottle of Prosecco and charcuterie platter and a four-course dinner for two at LATTITUDE Bistro. Deal valid from 1–31 Oct. To book go to one15marina.com/offers-category/ accommodation, email frontdesk.sc@one15marina.com or call 6305 6988.

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The Warehouse, Robertson Quay

The Warehouse Hotel was built in 1895 as part of the Straits of Malacca trade route.

Back then, the area was a hotbed of secret societies, underground activity, and liquor distilleries. Today, The Warehouse Hotel has been meticulously restored as a modern 37-room boutique hotel, focusing on luxury, heritage and local culture.

STAY: With industrial chic design and stunning views of the Singapore River, The Warehouse offers a refined city escape.

Dine at Po, a modern Singaporean concept presenting an array of local classics and elevated Singaporean staples. The sleek Lobby Bar offers locally inspired cocktails, Asian craft beers, spirits, and fine wines.

There’s also a relaxing rooftop pool, overlooking the water and Quay area. Rooms start from around S$300-350 a night. To book go to thewarehousehotel.com

The Fullerton Hotel Singapore

Treat yourself to an unforgettable Fullerton experience in the heart of Singapore. This magnificent landmark hotel is a grand neoclassical treasure, built in 1928. Gazetted in December 2015 as a National Monument, it was once home to Singapore’s General Post Office, the Exchange Room and Exchange Reference Library, and the prestigious Singapore Club. Today, The Fullerton Hotel Singapore has been transformed into a stunning 400-room heritage hotel with all the five-star trimmings.

STAY: The hotel is offering Staycation Vouchers “Buy Now, Use When the Time is Right” which guests can purchase now and use up to 12 months later. The Luxury of Time voucher package S$380++ allows early check in at 11am, breakfast, an extra child’s bed, and S$150 dining credit, which can be used at dining outlets, like Jade’s for weekend dim sum or The Courtyard for delectable afternoon tea. There are other long-range staycation offers available, which include Straits Club privileges, four-course dining, or a relaxing retreat at The Fullerton Bay Hotel Singapore across the road. Check the website to purchase eVouchers online. fullertonhotels.com/fullerton-hotel-singapore/offers/vouchers 50 anza

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WHAT’S CHANGED?

Gone are the buffet breakfasts and crowded lobbies. Expect some changes during your staycation, including...

Contactless, cashless check ins and express check outs. Some hotels will allow for digital collection of ID and authorisation, to avoid physical exchanges of IDs and credit cards upon check-in.

Increased disinfection practices. Cleaning and disinfection have been stepped up, with a focus on sanitising high touch areas.

Guest rooms are thoroughly disinfected after cleaning.

Redesigned dining.

Expect a la carte dining, socially distanced seating, and digital menus.

All hotels need to be certified SG Clean – this is a rigorous seven-point certification to ensure excellent hygiene practices.

Sofitel Singapore City Centre

Set amongst the historic shophouses, cool cafes and skyscrapers of Tanjong Pagar, Sofitel Singapore City Centre blends French art de vivre and local sophistication. Stylish interiors are inspired by the formal gardens of France and the rich flora of Singapore.

STAY: The Hotel Experience Exclusive Package allows guests to take their pick between a complimentary high tea or tapas platter and cocktails for two. Late check-out until 4pm means you can sleep in, enjoy the hotel and explore the vibrant neighbourhood, with its restaurants and bars, hawker centres, historic places of worship, and quirky boutiques.

Breakfast for two and a $40 F&B credit per night is included. Prices start from $348++ (Luxury Room, King/Twin) and the package is available any day of the week until 30 December 2020.

Call 6428 5000, email HA152@sofitel.com or book through sofitel-singapore-citycentre.com/ offers/the-hotel-experience-exclusive-package

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ANZ A C LIC K! PHOTO G R A PHY

FOOD STUFF

“This month’s theme was food and drink, with some incredible shots submitted of Circuit Breaker baking, colourful cocktails and delicious iconic Singapore dishes,” says ANZA Click! organiser HEIDI HUTCHISON.

COFFEE BREAK SILVIA HAJAS “Working from home is so much sweeter with my favourite coffee and a little indulgence.”

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CHAMPAGNE SUNSET AMANDA LEWIS “With two birthdays and a wedding anniversary all in the space of a week, it was time to pop the cork, pour a glass and enjoy a Singapore sunset.”

KOALA QUARANTINE TARA SIMS “Chicken rice, one of Singapore’s most famous dishes, was a wonderfully appropriate welcome back lunch on day one of 14 in quarantine at the ShangriLa Rasa Sentosa, after our one-week trip to Australia in early March became 13 weeks. Our compliments to the chef!”

Interested in photography?

We would love you to join our photowalks and discussions. Please contact info@anza.org.sg for more info and upcoming events.

ANZA_Click SepOct20.indd 53

September/October 2020

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SP O N S O R E D C O N T E N T

TRISTAN PERRY, Head of Tax, Australia at Select Investors Australia answers a reader question about dividing the family between Singapore and Australia.

My wife and kids are considering heading back to Australia while I stay on in Singapore to work and commute back and forth. Will I be taxed as an Australian Resident from when they move back?

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he Australian Tax Residency rules were written back in 1936 when international travel wasn’t as easy as booking a cheap Scoot flight. The law writers wouldn’t have considered a family where the bread winner could work in one country and stay weekends in another. Accordingly, the residency rules are not that friendly for this situation and will generally treat the commuting taxpayer as an Australian tax resident, and tax them on their Singapore income, less any tax paid in Singapore. However it’s important to seek guidance on your specific circumstances as everyone is different.

The residency rules are complex, and a lot of the current treatment is based on case law. Recent cases including “Harding”, “The Engineering Manager” and “Dempsey” have changed the landscape and improved some of the grey lines.

When faced with a review of your tax residency, it’s important to note that

there are four tests to work through; Resides Test, Permanent Place of Abode Test, 183 Day Test, and Commonwealth Superannuation Fund Test. Clients frequently assume because they are out of Australia for 183 days a year, that they are not a resident, but this isn’t the only test to consider.

THE RESIDES TEST looks at the ordinary meaning of residing in Australia, in accordance with the Oxford dictionary. It takes into account a wide range of factors, such as your day-to-day life, quality of presence and time, strong family ties, a break in your habits from the point of a change in residency, and long term intentions.

THE PERMANENT PLACE OF ABODE TEST will deem you a

resident of Australia unless you have a permanent place of home overseas. This could be a rented apartment on a longterm lease, however in Harding’s case, regularity in the same country can now be considered.

THE 183 DAY TEST will deem you an Australian tax resident if you are physically present in Australia (continuously or intermittently) for 183 days in a financial year, unless the commissioner is satisfied that the person’s usual place of abode is outside of Australia.

Another angle to consider is the tie breaker test, which the Singapore and Australia double tax agreement provides for. In the situation where you could be considered a resident in both Australia and Singapore, the tie breaker test could conclude that you are only a resident of one.

A note to those stuck in Australia during the lock down periods; as long as this was temporary in nature and you returned to Singapore as soon as you could, current dialogue from the ATO is that you won’t be treated as an Australian tax resident, however it’s important to seek professional guidance on your specific situation.

Tristan is an Australian Tax Agent and expatriate tax advisor based in Singapore, contact him below to discuss your situation in further detail. Select Investors Australia also presents regular webinars around these topics with the most recent Australian Corporate and Individual Residency webinar accessible at selectinvestorsevents.com The levels and bases of taxation, and relief from taxation, can change at any time. The value of any tax relief depends on individual circumstances.

Please contact us to discuss your specific circumstances on tristan.perry@selectinvestorsaustralia.sg

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Donate your old devices for a good cause!

Recycling your technology is both socially positive and a better outcome for the environment and there are many people who would be very grateful so please get in touch today. Call the anza office at 6291 6301 or email info@anza.org.sg

ANZA MEMBER OFFER:

$20 exclusive discount for ANZA Members Enjoy a $20 discount on your first order when you purchase online using the code ANZA at the checkout (minimum spend of $80 and free delivery for orders above $180).

thecellar.sg/anza

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SOUL FUEL

ITCHY FEET SOLUTIONS KIM FORRESTER has tips and tricks for feeding your insatiable travel bug, without leaving Singapore.

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o leisure travel for 2020.

Although understandable, the announcement that globe-trotting is off-limits until next year is likely to have hit hard for many eager travellers. Let’s face it: easy and exciting travel is one of the benefits of living on this Little Red Dot. Without the ability to scoot off for a quick getaway, many ANZA members may be yearning for a sense of adventure, expansion and change. Thankfully, there are ways we can each mitigate the boredom or resistance that comes from being island-bound:

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Ignite your sense of curiosity and wonder at home

We can easily become blasé about even the most wondrous sights and experiences here. However, with a little effort, it is possible to rekindle a sense of awe and excitement in your own backyard. Seek out culturally diverse neighbourhoods, eateries and events; visit unfamiliar corners of the city; search for natural or cultural wonders on the island; revisit places you haven’t seen in a while.

The trick is to view Singapore with fresh eyes and reinvigorate a sense of wonder at the sights, sounds, smells and people that share your home space. Post your experiences on social media and allow others to experience the wonders and secrets of this island through your fresh perspective.

Kim Forrester is a holistic wellbeing author, consultant and educator. kimforrester.net

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Aim for ‘well’ instead of ‘wow’.

As invigorating as it can feel to venture into your discomfort zone, it’s incredibly beneficial for your wellbeing to also seek out destinations and activities that promote calm, nourishment and

relaxation. Being in natural spaces improves a multitude of physical and cognitive processes, including lowering stress hormones, and slowing our heart rate.

So, why not seek out the more remote areas of Singapore that are teeming with nature, such as MacRitchie, Sungei Buloh and Pulau Ubin? It’s okay to allow yourself to slow down in this uncertain time. Our modern world is based on the concept of constant doing and action. However, there is a desperate need for us to do “nothing” on occasion. Try finding domestic locations that allow you to slow down, like a reflexology session in Chinatown, a day trip to Sentosa’s beaches, or a relaxing family picnic in Gardens by the Bay. While seasoned travellers yearn for adventure, many local businesses are struggling without the much-needed tourist dollar. By choosing to become an eager local adventurer, we can lift our own spirits and support our local business owners – the perfect win-win situation.

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T H E ST Y L E A F FA I R

Kitch en Clutter Bust Interiors guru JULIET HARPER offers tips for de-cluttering your kitchen and adding some flair to your glassware and storage.

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hat better way to bring life into your rental and be entertainment-ready than to overhaul the hub of your house?

Treat your kitchen to a thorough declutter and really good tidy up. Whether we like it or not guests always pop into our kitchens or convene there while we prepare food or pour drinks.

It’s a functional workspace but it should look aesthetically pleasing and stylish too!

CLEAR IT UP

Kitchen benches don’t need to be filled with half opened bottles and jars of sauces or spices. Put these away in the fridge or a cupboard, along with any other perishable items. Invest in a great label maker like the Dymo Label Manager or Brother PT450 and tidy up your spice jars and food storage containers.

Avoid having a drying rack filled with pots and plastic lunch boxes - these also need to be tucked away, out of sight. Keep your surfaces clean and streamlined.

Once your bench is clear, add a cluster of interesting items like Italian olive oil, pots of fresh herbs and little jars of sea salt. Ikea has great mini jars to store condiments- keep them filled with an assortment of pickles, relishes and olives. When guests come over, take them out of the fridge and you have an instant charcuterie platter! To make a real statement, have one or two oversized serving plates or dishes, such as a large wooden pizza tray or a white ceramic platter that can hold everything.

For a style splash invest in some new, fun and interesting glassware. To make it easier for you, I had a look around Singapore and found some great drinking glasses so you’re ready for your next apero. Raise your glass to a heathier and happier end to the year!

Splurge Steal For acrylic glassware that looks like the real deal and will withstand the dishwasher, head to Crate and Barrel, Ion (crateandbarrel.com.sg). They come in all shapes and sizes, from tumblers, to champagne flutes and martini glasses. They also have a superb cube icemaker that will make you look like a real mixologist. Sia Huat on Temple Street (siahuat.com) has a vast array of glassware at incredible prices.

Culina Market in Dempsey Hill (culina. com.sg) has cut glasses, perfect for short drinks. While you’re there, pick up a few bottles of olive oil and rose petals - great for cakes, tea or to float in your cocktail. For that special champagne coupe or margarita glass, House of Anli in Tanglin Mall (houseofanli.com) has a great selection. Badger and Fox (badgerandfoxsingapore.com) also has some original, beautiful hand-blown glassware.

Juliet Harper is the owner of The Style Affair, offering interior design and styling services julietharper@hotmail.com

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HO T SP O T S

EAT

RAELENE TAN visits Greenwood Fish Market’s new Japanese and Asian-style restaurant at Sentosa, and PIP HARRY takes the spice route at the new PS.Cafe at Great World.

PS.CAFE AT GREAT WORLD

1 Kim Seng Promenade, #01-155, 237994 pscafe.com/pscafe-great-world

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S.Cafe has settled into a leafy, spacious setting in the newly refurbished Great World mall. We take a seat next to the impressive, lush green wall that anchors the chic interior, and peruse the extensive menu. We’ve tried PS.Cafe’s famous truffle fries, pizzas and pastas and instead decide to journey down this outlet’s exclusive “Spice Route” – a series of dishes that incorporate house-blended Indian spices and herbs. To kick things off we order summery, refreshing Rosé & Berries cocktails – a light wine, laced with rose buds, mixed berries, fruits and a spitz of lemon soda.

The Spiced Biryani Salad ($26) arrives first – a bright, colourful bowl of basmati rice, whipped goat’s curd, pumpkin, pomegranate, cauliflower, raisins, cashews, spinach, and honey masala vinaigrette. The hearty, moreish Impossible Bombay Koftas ($28) are a good match for the fresh salad. Plant-based Middle Eastern meatballs are paired with cauliflower and potato hash, and a tomato, cucumber and mint garnish. Masala Roast Chicken ($33) is the café’s modern take on the traditional Indian dish. The half chicken is first marinated and sous-vide, before being roasted. The result is succulent white meat, with a side of spinach saag and creamy, buttery potato mash.

PS.Cafe is also known for its tempting desserts, so we leave room for the Giant Eclairs ($9), available in three different flavours: lemon and passionfruit, dark chocolate and nougat, and espresso. We choose lemon and chocolate. Encased in a fluffy, oversized pastry log, the chocolate mousse filling is rich and decadent, while the lemon and passionfruit is light and tangy. It’s a struggle to finish them both, but we do try!

VERDICT: Lovely service, a garden inspired setting and delicious, innovative spice dishes make for an excellent lunch outing.

GREENWOOD FISH MARKET @ ASIAN CUISINE

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reenwood Fish Market opened its first Japanese and Asianstyle restaurant in March this year. Appropriately located alongside the tranquil yacht marina at Quayside Isle, Sentosa, there is alfresco seating for diners, with gentle breezes wafting along the open terrace.

Coldwater seafood, flown in three times weekly, is elevated into delicious creations. Japanese-trained sushi chefs prepare California roll (crabmeat, avocado, cucumber, shrimp roe), dragon roll (eel, avocado, seasoning) and spider roll (soft-shell crab, avocado, cucumber), alongside other sushi and sashimi.

Grilled crab cake onigiri is recommended for its full flavour, as is cold noodle somen for its al dente texture. Try Boston lobster chee cheong fun, various maki and don, hot or cold salmon, barramundi, oysters, Hokkaido scallops, Manila clams and Japanese goldline

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snapper, among other dishes. Meat is available for those who prefer, including Korean-style fried chicken, plus a child-friendly menu. Take-away favourites are also available.

Flaming Poppy is the catchy name of the restaurant’s plush lounge-bar specialising in sake and gin.

VERDICT: Enjoy open-air seating, fresh seafood and creative tipples in a serene, family-friendly resort setting.

Photographs courtesy Greenwood Fish Market; PS.Cafe

31 Ocean Way, #01-03, Quayside Isle, Sentosa greenwoodfishmarket.com

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DRINK

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.

What is the story behind the name The Old Man? The Old Man’s concept in Singapore stays true to the original branch in Hong Kong – it’s a cocktail concept inspired by distinguished writer, Ernest Hemingway and is named after his novel, The Old Man and the Sea, written in 1952. The cocktails are titled after Hemingway’s novels and short stories and refer to some of his favourite writing tipples. It is no secret that booze was Ernest Hemingway’s lifeblood, hence inspiring our brand’s philosophy of ‘what would Hemingway drink?’ We think he would like the idea.

What did you like about the Keong Saik Road location?

We love the charming history of Keong Saik Road - the shophouse we are in was built back in 1925. There are stories to be told in every nook and corner. Today, the street is more vibrant than ever, with great new neighbours such as No Sleep Club and The Elephant Room!

What can people expect when they visit The Old Man? Our cocktails enhance classic recipes through the use of tools, such as a rotary evaporator, to tease out the best possible flavours. Our new menu features a mix of crowd favourites The opening of The Old Man in and creative Singapore was delayed because the bar craft cocktails, was 3cm higher than it was supposed exclusive to the to be. “We were adamant that every Singapore outpost. detail was correct to achieve that A highlight is an oldperfect guest experience.” fashioned amber lager, created in collaboration with the 1925 Brewing Co.

Fast Fact:

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I’m a simple person – my favourite drink is a good, nicely aged rum, served neat in a chilled glass. My favourite bar snack is spicy chicken drumlets!

How did you adapt during COVID-19?

We knew we had to act fast and managed to build our webpage and establish a payment gateway in three days. We quickly shortlisted takeaway cocktails, sourced bags, and made arrangements to shoot our offerings. We also partnered with restaurants to give our guests a wider food selection to choose from.

How did the bar industry come together?

In May this year, a group of us came together to form the Singapore Cocktail Bar Association (sgcocktailbarassociation.org), a non-profit organisation, to help keep pandemic-hit bars afloat. Our immediate plan was to raise $150,000 from corporate donations, to be channelled into three relief funds to support individuals affected by pay cuts or job loss. It’s more important than ever to come together as an industry and with SCBA, we are glad to lend support for the cocktail community in need.

theoldmansg.com

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T UCKERB OX

FEEL GOOD FOODS

RAELENE TAN invites her Singapore foodie friends to reveal their favourite comfort foods. porridge) is an ideal breakfast treat, and I also always look forward to the sweet semolina snack kesari (an offering, or prasadam, after temple prayers). Semolina can also be made into a hearty soup with the addition of meat and vegetables. My feel-good food!”

PERANAKAN NOURISHMENT

CHINESE DELIGHTS For Anthony Wong, a long-established and well-respected restaurateur (including Thai, Japanese, Western), dim sum is

always a delight.

“The variety, from steamed to braised to deep-fried little bites plus the communal element, make it a must a few times a month”, he says.

“Also, my must-have is a well-roasted chicken scented with fragrant salt, a testament of a good Chinese restaurant.”

MALAY COMFORT FOOD “My ‘happy’ or ‘comfort’ food is epok-epok (curry-puff )”, comments Faridah Ibrahim, a freelance project manager, “as it reminds me of my childhood when my mum would make this for our afternoon tea on weekends, birthday parties or family gatherings.”

INDIAN TREATS Well-known food consultant and cookbook author, Dhershini Winodan thought carefully about her ‘feel good’ food choice, before coming up with humble semolina. “Semolina can be transformed into many dishes, sweet and savoury. A delicious uppuma (thick

Born in Adelaide, Raelene Tan is an etiquette consultant and a food and travel writer. She has authored five books and has been a regular guest on radio and television.

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EURASIAN CRAVINGS “Spaghetti bolognaise is my happy food. I look forward to it after whatever kind of day I’ve had. I actually crave it and that keeps me going, knowing I’ll get to have it at the end of the day”, says pre-school principal Ms Lauren Tan, of Chinese and Australian descent. Lauren also enjoys Eurasian favourite potato croquettes filled with minced beef, spring onions and fresh coriander leaves, plus a tinge of nutmeg.

Perhaps some of these will become your favourite ‘feel good’ treats. Happy eating!

Photograph by Amanda Ang.

D

o you have a favourite ‘feel good’ food, which is sure to lift your mood? Mine is dark chocolate (85%), guaranteed to perk me up. Tuna mornay conjures happy childhood memories in Adelaide of mum’s cooking. Some might choose ice-cream, cheesecake, or a barbecue meal.

Which local tastes provide the same uplift? Sweet milky drinks appeal to many Singaporeans, such as coffee with condensed milk, or bubble tea. Ginger is like a warm, comforting hug, especially pickled ginger and ginger tea (teh halia).

It is said that the Chinese sage Confucius was “never without ginger when he ate.” For a happy vibe, nuts, lentils, tofu or mung beans, as well as roast pork, or tandoori chicken, hit the spot, not forgetting durian (if it’s to your taste!).

Some Singaporean friends kindly revealed their mood enhancers.

Christopher Tan, food writer and cookbook author, shares that Peranakan soup bakwan kepiting always lifts his spirits. “Fresh flower crabmeat and pork mince meatballs are poached in a clear broth with nutty sautéed garlic and julienned bamboo shoots. Everything melds into a soothing whole, the naturally sweet and savoury tastes harmonising with a whisper of white pepper.

Nourishing for both body and soul.”

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SAUCE BÉARNAISE

TA ST E BU D S

Sofitel Singapore Sentosa Resort & Spa Executive Chef LORENZ HOJA’S shares his version of the French classic, béarnaise sauce.

Dollop the bearnaise sauce on fresh and juicy asparagus and pair with a crisp white wine!

INGREDIENTS

500ml White Wine Vinegar 250ml White Wine 2g crushed Black Pepper 1pc Bay Leaf 2g Tarragon 70g Shallots 15g Béarnaise reduction (recipe below) 150g Clarified Butter 2 Egg Yolks Salt, Chopped Tarragon, Lemon Juice Cayenne Pepper

METHOD: Reduction of White Wine Vinegar

1. Chop the shallots finely with a knife 2. Add white wine vinegar, pepper, tarragon, shallots and bay leaf in a saucepan and reduce slowly.

Clarified Butter

1. While the white wine vinegar mixture is reducing, heat butter in a separate pan.

2. Heat slowly, adjusting the

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temperature until you see the butter separating into milk fat (liquid) and milk solids (white foam).

3. Remove white foam and place the clarified butter (liquid) aside.

Sauce

1. Take out 15g of white wine vinegar reduction, add 2 egg yolks and mix well.

2. Heat up a saucepan with water until the temperature is just shy of boiling.

3. Place the white wine vinegar and egg yolk mixture on top of boiling water and whisk continuously in a figure 8 shape (play with heat, take the bowl off the heat while mixing and place it back on).

4. As soon as mixture is foamy, take it off the heat and continue to whisk it while it cooks in residual heat (ensure mixture is not too hot).

5. Add in clarified butter to the foamy egg reduction mixture and continue to whisk (has to be just nice so that the mixture does not split).

Season & Plate

1. Add in lemon juice, chopped tarragon, salt and cayenne pepper to taste.

2. Put the finished Sauce Béarnaise on the side and cool it at room temperature.

German-born Chef Lorenz has worked in restaurants around the world - from Europe to Africa and Asia.

He is especially fond of this classic, rich French sauce, with a hint of cayenne pepper and lemon juice. An excellent béarnaise sauce is a must in every home cook’s repertoire.

“Simplicity is the ultimate form of sophistication,” says Chef Lorenz. sofitel-singapore-sentosa.com September/October 2020

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C YC L I N G

RACING TEAMS ARE GO! MEGAN KINDER reports on the rebirth of ANZA Cycling’s Racing Teams.

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NZA Cycling has a long history of racing in Singapore, dating back to 2002. Over the years our cyclists have raced in triathlon, road and mountain bike disciplines and we are honoured to include Steven “The Wongster” Wong, the reigning Veteran Singapore National Champion, among our members. The club is probably best known, however, for its friendly atmosphere, social activities and events, and broad riding membership base.

In 2020, ANZA Cycling has taken the opportunity to mobilise formal men’s and women’s road racing teams in various divisions (Veterans, Masters, Supermasters, Open), to complement the existing and successful ANZA-affiliated Elite men’s division, currently known as the ‘Allied WorldTreknology3’ team.

Mid global pandemic might seem like an odd time to assemble racing teams, given the closed borders and lack of events on the near-term calendar.

However, the Circuit Breaker has given us time to take stock and renew our

ANZA Cycling representing at 2019 Tour de Kepri

focus on fitness. This, coupled with ANZA Cycling’s recent racing success, including five podiums in Supermasters at the 2019 Tour de Kepri and podiums in both the Women’s and Men’s divisions at the Cycosports Tour de Phuket in March 2020, saw a good number of club members fired up and inspired to train for competition.

Under the current Circuit Breaker Phase Two regulations, ANZA Racing teams are organised into designated ‘Max5’ groups, which means we can support and encourage each other and build a stronger presence, ready for the resurgence of the growing Singapore road racing scene.

THE BROADER OBJECTIVES OF ANZA CYCLING RACING TEAMS ARE TO: Steven Wong

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Proudly represent our club Be a strong addition to and presence in the Singapore race scene

Race as a team and support our ANZA Cycling teammates Provide a pathway for riders to break into racing and become stronger on the bike Be shining examples in upholding the Club’s ‘Code of Conduct’ The men’s team is organised by Jock Hughson and the women’s team by Stephanie Lim, and overseen by the ANZA Cycling Road Director, Chris Bloch.

We have already recruited a core group of riders with varying race experience and are on the lookout for more interested members. Even though racing is on pause right now due to COVID-19, expect to hear more from us in the future!

We encourage all ANZA Cycling members who are keen to become involved with ANZA Racing teams to contact us at racing@anzacycling.com to find out what it takes to join and how to get involved.

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ABBEY FOLLOWS IN HER PARENTS’ PEDAL STROKES!

With fewer cars about, Circuit Breaker was a great opportunity for families to get out and reclaim the roads. We loved how popular cycling was on all levels across the community. Abbey Lewis, who is 11.5 years old, was excited to receive her very own Club Kit so she could accompany her parents out on some rides and really represent ANZA Cycling. She’s been racking up the kilometres but is enjoying the post-ride drinks as well!

“I really enjoy cycling with my dad,” says Abbey.

“I feel so proud wearing my ANZA Kit. The best part is the yummy berry smoothie at the end of our ride at one of the cafes.”

We’re looking forward to seeing more younger ANZA Cyclists out with their Mums and Dads, and maybe a few will catch the racing bug that is building across the club at the moment.

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SOCCER

Sponsoring ANZA Soccer

ANZA Soccer’s valued sponsors ensure the success of our highly respected programme.

“We are extremely fortunate to be supported by a number of community-minded companies who are aligned with ANZA Soccer’s philosophy and appreciate the exposure to the expat community that ANZA Soccer can offer,” says outgoing Treasurer KEITH THORN.

“T

his season, ANZA Soccer extends a heartfelt thank you to our returning sponsors: Canadian International School, Carey Olsen, Expat Dental and The King’s School,” says Keith Thorn. “We are also delighted to welcome on board Edge Healthcare, Interactive Brokers, MUFG Investor Services, and Trav Trek. These companies have stepped up to help ANZA Soccer continue providing the soccer programmes our kids love, while meeting the extra requirements imposed by COVID-19.”

CAREY OLSEN

CANADIAN INTERNATIONAL SCHOOL (CIS) SPONSORING THE GORDONS “ANZA Soccer has a strong reputation amongst the expat community. We recognised it as an excellent opportunity to generate brand awareness of the school amongst expat parents.” - SHEENA KING, MARKETING MANAGER

The Canadian International School caters to students aged 2-18 across two campuses- Lakeside in the west and Tanjong Katong in the east. CIS welcomes students from over 70 nations and is one of the few schools in Singapore to offer all three IB programmes: Primary Years, Middle Years and IB. cis.edu.sg 64

SPONSORING OUR COACHES “Local friends recommended that one of the first things that we should do upon arrival in Singapore in 2016 is enrol our two eldest boys (Tom and Matt) in the ANZA Soccer Saturday Club League. We liked that it was fun, social and run by volunteer parents, and that there were also opportunities for kids to develop more competitive skills in the Sunday Competition League. The kids have thoroughly enjoyed playing in both ANZA Soccer leagues and we’ve made some long-lasting family friendships with ANZA coaches, players, team managers and group coordinators, who each work so hard to make ANZA’s Soccer programme the tremendous success that it is.

It’s one of our priorities at Carey Olsen to give back to the communities in which we are based and so we are delighted to be offering our continued support to ANZA Soccer, one that my own family has a personal affiliation with. ANZA have established a fantastic social community and coaching programme that has become hugely popular with both junior players and parents in Singapore. We look forward to supporting ANZA Soccer in the years to come and see the ANZA leagues go from strength to strength.”

- ANTHONY MCKENZIE, MANAGING PARTNER

Carey Olsen is now in its third season of sponsoring the ANZA Soccer coaches, both parent and professional. Carey Olsen are one of the largest offshore law firms in Singapore with a ‘full service’ offering of banking and finance, corporate, investment funds, dispute resolution, litigation restructuring and insolvency services. careyolsen.com

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EDGE HEALTHCARE

SPONSORING THE SAILORS “One of our rockstar physios has been involved in ANZA Soccer on a volunteer basis for years. She told us about the fantastic community spirit, exemplary values, and quality coaching at ANZA soccer, and we couldn’t wait to be involved. We look forward to the journey and embracing the ‘kampung spirit’ that we feel both Edge Healthcare and ANZA soccer share!” - JOSEPH HARRISON, LEAD PHYSIOTHERAPIST / DIRECTOR

Edge Healthcare provides physiotherapy, osteopathy and naturopathy services in Singapore. One of its core values is ‘quality not quantity’. The expertise of its small, experienced team allows it to specialise in children, adults, pre/post-natal and newborn care, and care for amateur and high-level athletes. Edge Healthcare aims to help all family members, and they want to extend that approach to the whole ANZA family as well. edgehealthcare.com.sg

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EXPAT DENTAL

SPONSORING THE MATILDAS “A sponsor since 2017, Expat Dental feels it’s important to support girls in any field of sport. The healthy active lifestyle promoted by ANZA allows children to grow and learn skills, not just for physical, but for mental and emotional development too. We see ANZA as one of the premier social and community organisations for all nationalities. We are delighted to have the Matildas developing as a team, and we are very proud to put our logo on the team shirts.” - LYDIA ASTILL, MARKETING MANAGER Expat Dental are a team of oral care professionals who value community and active family life. Whether you visit Expat Dental at its Novena location or its recently opened Raffles Place clinic, the focus is always on high-quality care, comfort and convenience. Dr. Shaun, Director of Expat Dental and a soccer parent, notes; “I have been blown away by the professionalism and organisation displayed by ANZA Soccer. The fact that so many volunteers commit to it week on week, year on year is inspiring. ANZA Soccer has a reputation for being the ‘go to’ youth soccer league and this is so rightly deserved.” expatdental.com September/October 2020

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SOCCER

INTERACTIVE BROKERS

SPONSORING OUR COMPETITION TEAMS “Interactive Brokers have just opened an office in Singapore and are pleased that our first sponsorship is with the ANZA Soccer Competition League.

Many of the families in the program are clients of Interactive Brokers and we are happy to support them, and youth sports in Singapore. I’ve heard great things from close friends who have been very dedicated and involved with the league for many years. Now that we are in Singapore we are excited to be able to engage with the ANZA Soccer community.” - DAVID FRIEDLAND, INTERACTIVE BROKERS.

We welcome Interactive Brokers, a new sponsor this year for our competition teams at all age levels. Interactive Brokers is the world’s largest online broker, with capital of over US$8 billion.

The firm offers a low-cost trading platform to invest globally in stocks, options, futures, currencies, bonds, and funds. Interactive Brokers has just opened their new offices in Singapore and looks forward to partnering with ANZA Soccer to support its competition team programme. interactivebrokers.com

THE KING’S SCHOOL

SPONSORING THE WARRIORS “We were visiting our King’s community in Singapore and there were several families also involved with ANZA. Our partnership with ANZA Soccer is very positive. It extends our involvement with our own community in Singapore and supports them in a very practical way. More Australian and New Zealand expats are reaching out to get to know us and we are exploring ways of helping those families consider their education choices.”

- MICHELLE PETROVIC, MARKETING MANAGER

The King’s School, currently in its second season as the Warriors’ sponsor, is Australia’s oldest independent school and enjoys a peaceful setting in the heart of Sydney. The King’s School offers education to boys from Pre-Kindergarten through to Year 12. A Christian community, King’s is also proudly one of the largest boarding schools in Australia with unique links to the rural sector, along with a significant enrolment from the city as dayboys and weekly boarders. kings.edu.au

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MUFG INVESTOR SERVICES

SPONSOR OF THE U4 THROUGH U7 PROGRAMME AND THE GUNNERS “Part of our company ethos is to support the communities we operate in and we feel ANZA is a great organisation to carry our brand. I joined ANZA Soccer last year having tried a couple of other academies. I could not be happier with the setup. It’s professional, yet community-based, a great place for parents to meet new people and for kids to enjoy themselves.” — PADDY KIRWAN, MANAGING DIRECTOR We welcome MUFG Investor Services, new sponsors this season of the U4-U7 programme and of the U8–U17 Gunners. MUFG provides administration and finance services to alternative investment managers globally. The company prides itself on having the best technology and people in the industry, and, as part of the fifth largest bank in the world, offers a diverse range of services to its clients. mufg-investorservices.com

Thank You, Keith!

MAXNERVE TRAVTREK

A very fond farewell to super-volunteer Keith Thorn as he steps down from an impressive 15 years of volunteering for ANZA Soccer! During his time with the ANZA family, he wore many hats. He was a parent coach from 2005 to 2017 and enjoyed seeing his sons and their teammates develop as players. William and Andrew grew up with ANZA Soccer, playing from the U8s to the U18s, with Andrew winning MVP for the U18 SEA Cup in 2016.

In 2009, Keith took on the role of treasurer, and for 11 years he oversaw ANZA Soccer’s finances with a steady hand. A calm and thoughtful presence at committee meetings, Keith helped steer the club through challenges and opportunities. “Keith has been instrumental in building the league to bring it where it is today, delivering quality soccer programmes to more than 800 girls and boys,” says ANZA GM Kerry Low. “His passion and dedication to ANZA Soccer epitomises volunteerism. He even stayed on a full three years after his boys finished playing!”

Thanks for your incredible service to ANZA Soccer, Keith, and good luck in your new adventures!

“We connected to the ANZA Soccer community through Head Coach Yakob Hashim, a close buddy of mine. It’s an awesome feeling to be part of ANZA Soccer, and we are proud to offer our support. We would like to extend our services to ANZA so that members of all ages can benefit from the programmes and products that we offer.” - NOOR HASSAN, MAXNERVE TRAVTREK CONSULTANT

Maxnerve offers teambuilding for corporates, and custom-made outdoor activities, including fitness and mountaineering trips, essential travel equipment, bicycle sales, recreational and educational programmes. facebook.com/travtrek

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N E T BA L L

NETBALL NEWS ANZA Netball has been busy during the offseason – offering at home Zoom training sessions and even a Q&A session with Singapore National Head Coach Annette Bishop, and National Vice Captain, Aqilah (Qi) Andin.

MICHELLE ADAMSON reports…

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uring the circuit breaker, ANZA Netball developed new initiatives to keep players active and engaged. ANZA netballers were given the opportunity to attend different sessions via Zoom on Saturday mornings, aimed at specific age groups. One weekly session was netball skills and drills, led by ANZA Netball’s Professional Head Coach Shuangru Lin. While Christy Bennett from Motiv8 Fitness ran a weekly fitness session with an agility, core and cardio focus. The workouts that these sessions provided were intense, and some girls found them even more challenging than training in person!

Team Talk

Above: Annette Bishop and Aqilah (Qi) Andin

ANZA Netball was also lucky to have Singapore National Head Coach Annette Bishop, and National Vice Captain, Aqilah (Qi) Andin, attend a Q&A session via Zoom, where the ANZA Netball players were able to ask all of their burning questions. Here’s what they had to say…

Allegra: What skills are the most important in netball?

Annette: Good basics are very important and include ball handling, variety of passing, movement and agility, footwork and fitness. If you have good basic skills, these will stay with you, even when you are under pressure.

Holly: Did you play other sports and what age did you take up netball?

Qi: I used to play a lot of soccer but there was no girls soccer

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when I turned 12 so I joined the netball team. I kept playing soccer until I was 17 and I think playing two sports has helped with my skills. (Qi was the youngest person ever selected in the Singapore National team, at the age of 16!)

Ava: How do you motivate a player if they are having a bad game?

Annette: It’s important to give positive reinforcement to players and for them to use their teammates around them for support. I use key words such as “breathe”, “focus” and “calm” to help the players get back into their rhythm.

Rachael: What are the main qualities you look for in a player?

Annette: As a selector I look at the basics first, including passing, errors, and attack/defence movements. All players need to be able to play both attack and defence roles within their position. After that I look at the individual positions and the particular skills required.

Jemima: How many hours do you train usually?

Qi: Six days a week for 1 ½ to 2 hours.

Usually after work or study, in the evenings. We have one rest day a week.

Stella: When is your next tournament?

Annette: We are hoping that it will

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Sophia: What is your favourite position to play?

QI: I started as Goal Shooter but there is a lot of pressure in that position. I love Goal Defence the most, but I usually play Wing Defence now. The feeling when you intercept the ball is ‘Wow’ and you feel good about yourself.

Lizzie: How did you feel playing at the Liverpool 2019 World Cup?

QI: I was super stoked because I knew I was going to see my idols play live. I knew it was going to be difficult, but I was really excited.

Hannah: How do you prepare for a big tournament?

QI: You have to find the best routine for you. Unlike others, I can’t nap before a game. I will rest, watch an elite match and eat well. Definitely no junk food before a game! Annette has been trying to help us improve our diet by reducing junk food!

Jasmine: What advice would you give to young ANZA Netball players? be the Nations Cup in Singapore later this year.

Next year netball is to be included in the Asian Games.

Bella: What drills do you have for different positions?

Annette: We have mobility drills that all players do and then drills for each position. For example, for defenders we work on fast reactions, and practice three feet defending as well as the different styles of defence such as man on man (very close – the Australian style) or space marking (Kiwi style).

QI: Just enjoy the process, there’s no rush to play elite netball, explore what the best position is for you.

Enjoy what you do and love what you do. Good luck to everyone!

Christy Bennett

Netball Singapore

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NIPPERS

STAYING WATER SAFE

Our Nippers are heading back into the water, but their coaches make sure they are always aware of water safety and aquatic dangers like box jellyfish, currents/rips and stings.

ALISON MAZERY reports.

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n the bid to gain control of the COVID-19 pandemic in Singapore, all beaches and pools were closed for many months. This meant there were also no Nippers sessions during this time, and no swimming for those who relied on condo and public pools. Living in such a hot climate, we all missed the water, and there was a collective sigh of relief when the announcement was made to re-open pools and beaches!

But with all of us back splashing happily in water, it’s a good time to remind your family about safety in and around aquatic environments.

Drownings and water-related injuries unfortunately do occur but can be easily prevented. Ways to avoid water injuries are simple, with prevention, supervision and education as key points. Along with having fun in the water, the Nippers program has CPR and surf rescue as part of the program.

Our Nippers coaches teach participants water safety tips by using the F.L.A.G.S acronym (see below).

Nippers learn about resuscitation during training

Box jellyfish and other dangers While the chance of a great white shark attack off Sentosa Beach are slim, there are other dangers to be aware of. These include hazards on the ocean floor, currents/rips, and stings from sea creatures. With the recent sightings of box jellyfish around Singapore’s waters, comes a reminder to always be cautious when swimming and be aware of your surroundings. If you are stung while in the ocean, have first aid attend to it ASAP. Nippers have their own fantastic first aid attendants on duty during sessions who are

FIND THE FLAGS AND SWIM BETWEEN THEM. The red and yellow flags mark the safest place to swim at the beach.

LOOK AT THE SAFETY SIGNS. They will help you identify potential dangers and daily conditions.

ASK A SURF LIFESAVER FOR SOME GOOD ADVICE. Surf conditions can change quickly, talk to a surf lifesaver or lifeguard before entering the water.

GET A FRIEND TO SWIM WITH YOU. So you can look out for each other’s safety and get help if needed. Children should always be supervised by an adult.

STICK YOUR HAND UP FOR HELP. If you get into trouble in the water, stay calm, and raise your arm to signal for help. Float with a current or rip - don’t try and swim against it.

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always up to date with training. They carry necessary emergency and first aid equipment if an event like a jellyfish sting should occur. anza.org.sg/sports/nippers

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ANZA Kill-O-Metres

walk

Discover Singapore on foot with ANZA Kill-o-Metres.

Walking groups depart from all over Singapore for both day and evening walks.

anza.org.sg/sports/walking

Join ANZA Tennis

The ANZA Casual Tennis group get together each Friday from 9am to 11am to have a fun hit. Complete beginners and players of all abilities are welcome.

Join us for a coffee and chat afterwards.

More information anza.org.sg/sports/tennis

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ANZ A GROU P S

CASUAL COFFEE SPORTS GROUPS SOCCER / LIONS

AFL Adult men and women of all experience levels who are interested in Aussie Rules Football can get involved with the ANZA Singapore Wombats. Training is on Thursday evenings and Saturdays, with regular social events too.

ATHLETICS A track-and-field programme run by parents for kids 5 - 16, with a focus on fun, fitness and skills.

CRICKET Fields three teams in the Singapore Cricket Association. Training is at Singapore Cricket Club nets from 7pm on Monday evenings.

CYCLING 30km to long distance rides are held every morning to suit all skill levels, embracing road, MTB, triathlon and Audax disciplines.

GOLF / 9 HOLE Aimed at beginners, those seeking a handicap and those with a handicap over 25.

GOLF / LADIES The ladies meet every Wednesday in Singapore.

NETBALL / KIDS Accelerate your netball with ANZA Netball. Classes and competitive opportunities are available to players aged 6 - 16, Saturday mornings at Tanglin Trust School.

NIPPERS Children aged 5 - 14 learn beach and ocean awareness through fun activities, and connect with the great outdoors – meeting on Sunday mornings.

RUNNING Looking to find some running buddies in Singapore for regular casual runs? The ANZA Running Group meets Monday evenings at 7.30pm in the Singapore Botanical Gardens.

SOCCER / KIDS Soccer programmes for children aged 3 - 18, focusing on fair play and community. Matches on Saturday mornings at The Cage Sports Park @ Turf City; training on Thursday evenings.

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ANZA’s men’s soccer team is a group of fun-loving, hard-working, soccer-crazy guys aged from their 30s to 50s. The Lions play mid-week Futsal on the East Coast, and Saturday Over 35s around the island.

TENNIS / CASUAL Social tennis at the Fairmont Hotel, Fridays 9 - 11am. Afterwards, take time out for coffee and a chat.

TENNIS / EXPERIENCED Mens, ladies and mixed doubles for players with reasonable skills. Wed 8 - 10pm, limited to 20 players.

YOGA ANZA Yogis practice a range of yoga styles in the Singapore Botanical Gardens.

INTEREST GROUPS ANZA SCOUTS Open to boys and girls aged 5 - 17, Scouting is about meeting new friends, developing leadership skills and being outdoors.

The ANZA Scouts meet Saturdays at AIS from 2 - 4pm.

ANZA ACTION The community affairs arm for ANZA, supporting charities in Singapore through fundraising and volunteering activities. For info on the charities we support visit the ANZA website.

BOOK CLUBS We have a number of social book clubs that meet monthly in the morning or evening. Contact us to be connected with a group that meets at a time that suits you.

Join our Casual Coffee mornings, where you get to meet other members and relax in a comfortable indoor setting. Coffee Bean & Tea Leaf, first floor of The Centrepoint, on the second Wednesday and last Friday of each month, from 10am - 12pm.

WINE CLUB The ANZA Wine Club aims to entertain and educate your passion for wine, plus fill your cabinets with fine wines from around the world.

It’s informal, fun and a great way to meet other wine enthusiasts. Join David Harker and Nicolas Olivry for regular tasting events.

CLICK! PHOTOGRAPHY The group meets regularly to share knowledge and advice in a friendly environment as well as going on photowalks across Singapore. All levels of experience are welcome.

MAHJONG This friendly group meets every week on Thursdays from 10am – 1pm at Boomarang on Robertson Quay.

INVESTORS INTEREST GROUP Meeting monthly to connect and discuss investments and important financial matters for expatriates. Whether just starting out in investing, or a seasoned professional, you can benefit from being part of the group.

STITCHES Interested in needlecraft? All levels are welcome to learn, mentor and sew.

SEA FISHING

KILL-O-METRES Join ANZA’s walking group each Monday to get together and get moving around some of Singapore’s great parks. Check the website for times and locations.

KNIT FOR LOVE Come along and knit beanies for Singapore Cancer Society chemotherapy patients. New knitters welcome – there will be friendly souls there to help you learn. The group meets on the third Friday of the month in the ANZA office.

A community of fishing enthusiasts who arrange regular boat trips across the Singapore Strait, The Andaman and South China Seas.

SECRET MEN’S BUSINESS Lunch and lager every third Wednesday of the month. Just turn up at The Penny Black, Boat Quay at 12.30pm. The lads also play golf in Singapore each Thursday.

SINGLE PARENTS NETWORKING FORUM

LADIES NIGHT A monthly get-together at different, funky locations. Bring your friends or come alone and meet new members. Ladies Night is just for the girls!

Being a single parent is never easy, and can be even more challenging when away from family and close friends. This group aims to provide support, advice, friendship and fun for single parents in Singapore.

WRITERS’ GROUP This group of new writers and published authors meets monthly to read and discuss their work.

BUSY BEES The Busy Bees get together fortnightly at the ANZA office to craft all the fantastic props that are used for ANZA’s major events. Props are sold at the end of the events to raise funds for charity. If you are crafty, or even if you’re not, this is a great fun group to join. For more details, or to register your interest in this group, please email info@ anza.org.sg

WANT TO SIGN UP FOR AN ANZA SPORT OR GROUP?

GO TO

ANZA.ORG.SG disclaimer ANZA offers many and varied activities and events to benefit its members. Occasionally, and due to circumstances outside of ANZA’s control, activities or events (including sporting competitions and seasons) may be cancelled or subject to date, venue or content changes. Every effort is made to avoid this, but where it does happen, neither membership or ticket fees are refundable. Current and prospective members and guests are encouraged to reference both the constitution and terms and conditions of ticketed events.

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M EET THE GROUPS

ANZA Action Want to give back to the Singapore community?

LOUISE JONES from ANZA Action outlines the group’s activities.

WHO ARE ANZA ACTION? ANZA Action is the community affairs arm for ANZA in Singapore. We support charities in Singapore through fundraising and connect ANZA members with volunteering activities. Involvement in ANZA Action is a way of giving back to our adopted communities as well as experiencing a different side of life here in Singapore.

HOW DO PEOPLE GET INVOLVED? All ANZA Members can join ANZA Action.

We have opportunities for everyone to get involved. Check out our ANZA Action page at anza.org.sg/groups/anza-action or sign up to our ANZA Action Facebook page. Look out for what sparks your passion and get in touch.

WHAT’S THE BEST THING ABOUT THE GROUP? Volunteering is a wonderful way to feel connected to Singapore and with your ANZA community.

WHAT SORT OF COMMITMENT ARE YOU LOOKING FOR? This is the great thing about ANZA Action - the commitment is completely flexible.

You can be involved in just one beach clean up or commit to a weekly time slot at New2U thrift shop or another charity.

It’s up to you.

It’s important to note that with the current COVID-19 situation, volunteering needs to be done in small groups. It’s an ever-changing landscape so we are flexible, adjusting to ensure we comply with the rules and most importantly, keep our members and the community safe.

WHAT CURRENT PROJECTS ARE ANZA ACTION WORKING ON? Our latest venture is GADGETS4Good where we will repurpose your old phones, iPads, laptops and even re-home old computers.

Whether you have outgrown your mobile phone or want to upgrade to a newer model, there are better things to

Involvement in ANZA Action is a way of giving back to our adopted communities as well as experiencing a different side of life here in Singapore.

do with an old phone than stick it in a drawer! Connection is more important than ever in times like these. Some of our grateful recipients include migrant workers via TWC2 or ANZA charity partners Babes and Melrose House.

TekkieHelp are assisting us with this venture as part of their ongoing charitable works, offering valuable tech support.

Environmental concerns are another reason to donate via GADGETS4Good.

Materials in mobile phones are damaging to the earth. If you put your phone in the bin and it goes to landfill, these chemicals could leach into the ground.

If you are interested in donating your tech, please ensure it is free of personal information, that it still charges okay and works reasonably efficiently. anza.org.sg/groups/anza-action

– LOUISE JONES GADGETS4Good

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N EW M E M B E R S

NEW MEMBERS

WE ARE DELIGHTED TO WELCOME NEW MEMBERS EVERY MONTH TO THE ANZA COMMUNITY.

Fatima Ahmad Nauman Ahmad AJ Anderson Thomas Arm Rahel Arm Nima Bahadori Kavita Bains Pavel Bains Matthew Baker Victoria Watkins Ball Damien Bankovsky Amanda Beeching Emmanuelle Berge Nicolas Berger Andrew Bevan Nicola Boletta Nikie Bootsma William James Brownsea Kate Burton Jorge Camez Maricruz Camez Siddhi Chanchani Raelee Chapman Valenti Claudia Jennifer Cooper Ted Cooper Kenneth Cowgill Tess Dolk Niklaas Druijff

Georgina Ford Alice Fry Natalie Gibson Gavin Gibson Henning Gloystein Philipp Goergen Joan GoergenKalivamuki Lucy Gowdie Aurelien Guilbert Vincent Guilmart Darren Hawkins Georgina Hawkins Feryal Hemamda Shelley Hood Cameron Howell Wendy Howell Kodie Hultgren Jeff Inkpen Martin Jaeger Simone Jaeger Jamie Jeffers Edwina Jeffers Lynn Jones Bernadette Jones Richard Jones Ashleigh Joyce Thomas Joyce Gregory Kachel

Takashi Kawada Rie Kawada Joseph Keats Carsten Kebbedies Julie Kenst Stephen Keogh Gemma Keogh-Peters Claire Kitchenham Ian Kitchenham Sharon Koelewyn Laura Kon Kenneth Kong Stefan Kuenzli Josephus Kusters Nicole Kutschenreuter Perima Louise Low Seck Lee Judy Lewis Ian Lewis Olivia Ludlow Zahra Maisami David Mann Katherine Martin Jonathan McAuliffe Elisabeth McAuliffe Susan McCaughtrie Jeanny Kim Mcilroy El McKeough Luke McNeal

ANZA MONTHLY GIVEAWAY

Caitlin McNeal Ingrid Meijer Baerbel Melcher Julie Morgan Craig Morgan Trixie MuellerLeiendecker Johannes MuellerLeiendecker Joergen Naaijer Lea Naaijer Mary Nicola Brendan O’Shaughnessy Nicole O’Shaughnessy Bechar Ouiza Brian Palmer Jelita Pandjaitan Kris Parkinson Nikki Rackham Nigel Rackham Ria Rahim Dan Richards Kate Richards Allanna Rigby Matthew Rigby Lynda Rowan Scott Russell Cedric Schepens Kerry Anne Shanks Sidharta Sircar Bonnie Smart Jonathan Smith

Kate Smith Shelly Smith Matthew Smith Ashley Smith Noelle Speers Jeremy Steele Paul Stefansson Louise Stefansson Devin Stewart Mare Stewart Jacqueline Streit Eudrina Schultz Tan Jean Luc J.A. Schultz Tan Joshua Taylor Jayani Taylor Dominic Taylor Angus Thorn Emily Tran Martyn U’ren Richard van den Berg Anastassia Verbovskaia Adrian Vincent Jasmine Vincent Lauren Walsh Steve Walter Sherry Walter Stuart Watson Emma Watson Daniel Watts Nicholas Wilde Anne Wilde Melanie Zammit

NEW MEMBERS PREMIER PARTNER Congratulations to Nicola Boletta Winner of this month’s $50 voucher from The Fishwives.

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What’s On Your Stories Sports Tours New Jobs Neighbourhood Guides Exclusive Member Giveaways

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10 MI NUTES W ITH

10 MINUTES WITH...

LISA MULLIGAN LISA MULLIGAN shuns suits, sports bright pink hair, and believes more women should be in the boardroom.

Alongside her day job as Diversity and Inclusion Leader for a Global Engineering and Project management company, she also finds time to support Singapore’s women in business.

How long have you lived in Singapore?

Five and a half years in total. I came for two years in 2014, then was in the UK for six months and have been back in Singapore for three and a half years. I live here with my husband Arran and two boys Aiden, 11 and Charlie, 8. My kids have now lived longer in Singapore than their home country, Australia.

What’s your connection to ANZA? My husband and I became members when we first arrived. He started with ANZA Cycling, our kids have been in ANZA Soccer and now ANZA Nippers. I cycle with the ANZA Cycling Chix group.

Be tenacious, resilient, and spend time building your networks.

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What’s your work-life history?

I’ve mainly worked for global businesses in human resources, organisational development and more recently in diversity and inclusion. I’ve enjoyed the opportunities to travel and live overseas that these businesses have given me.

How do you support women in business?

I write a blog, i-develop-me.com, about supporting people in their careers, particularly women. I’ve run womenfocused events and during the circuit breaker period I ran a weekly webinar, ‘The Wine O’clock Series’, which featured inspiring speakers.

I co-created a 3-day digital conference called ‘Face Forward’.

We collated 10 amazing and inspiring speakers to help women emerge from the COVID-19 period in a stronger way.

What’s your best advice to women looking to do business in Singapore?

Be tenacious, resilient, and spend time building your networks What’s your advice to anyone who’s lost work during COVID-19?

This has been such a tough period and I don’t think it’s going to get easier any time soon. Learn something new during this time that will help you secure your next role. And if possible take time out to rest and reflect on what you want to do in the future.

Current passion projects?

I’ve learnt to make fresh pasta in lockdown and have also dusted off the sewing machine to make some masks.

What’s your favourite way to spend a weekend?

We’ve been using the COVID-19 period to do many beautiful nature walks around Singapore. My favourites have been the Lower Pierce Reservoir, Monkey Mile and Upper Pierce Reservoir area.

Favourite eateries and bars in Singapore?

Manhattan Bar, at the Regent Hotel and 13% Gastro Wine. I love the Zion Rd Hawker centre for dumplings and satay, Cut if I’m craving steak, Jim Thompson for amazing Thai food and Spago Dining Room to take guests visiting Singapore or to celebrate something special.

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A U S T R A L I A N A N D N E W Z E A L A N D A S S O C I AT I O N

SEPTEMBER/OCTOBER 2020

19/8/2020 11:21:46 AM

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