Rebecca Lynne Tan

Commercial director Rene Le Bail with bottles of Vindigo, a Mediterranean chardonnay wine, in Sete, France.
The ST Food newsletter compiles, among other things, restaurant reviews such as one on Labyrinth, which offers a dessert of kaya ice cream and toast.
Australian chef Clayton Wells (standing) in his restaurant Blackwattle in Amoy Street, which was helmed by Dutch head chef Joeri Timmermans (seated).
Little Farms' Fred Moujalli started the grocer's store because he felt that there was a gap in the Singapore market for fresh, high-quality and ethical produce.
Food columnist Hedy Khoo's spaghetti with fresh coriander, chilli and macadamia pesto (above).
Try no-fuss cooking for one person with microwave mug recipes.
Taiwanese brand TP Tea's first Singapore outlet is at the departure hall at Changi Airport Terminal 2 and it opens 24 hours.
Mr Adrian Lee's favourite soup is lotus root and pork rib soup with peanuts.