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Home » Our 2020 Reader Survey is closed for entries

Our 2020 Reader Survey is closed for entries

Results will be published in June 2020. For any queries, please contact info@expatliving.sg.

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Editor's Picks

Top websites to get your groceries

Fab Food Delivery & Takeaways

10 things to do at home with the kids

The expat’s guide to where to live in Singapore

Best facials in Singapore: Our reviews!

Furniture in Singapore – shop online too!

What's On

Streets of Hope

STAR WARS Virtual Run 2020

NUS Sports Club’s Virtual Series 2020

SG Spority

SG Crib Makeover

Celebrate Singapore’s 55th Birthday at Capitol Singapore and CHIJMES

Follow us @expatlivingsg

Happy 55th Birthday Singapore! ❤️

Don’t you just love a good transformation?🙌🏼Swipe to see what reader Intan Reyniers living room was like before a little help from Priya Naik at @interiordesignjourney 👀

These Singapore-based fashion designers have something for everyone 🤗

We’re loving these additions to working from home spaces🚪🤍

Read our latest issue on any device for free! Visit expatliving.sg/digital/IG

Thank you to Sam Leong, Celebrity Chef for this mouth-watering recipe! Vietnamese Rice Roll with @quornsg Mince and Bolognese Sauce🤤 Ingredients: • 500g Quorn Mince • 4 tbsp olive oil • 1 white onion, finely chopped • 2 cloves garlic, finely chopped • 1 carrot, diced • 100g celery, diced • 100g frozen peas • One 300g can of whole peeled tomatoes • 10 Vietnamese rice paper sheets • 1 teaspoon salt • 1 teaspoon pepper • 100g carrots, shaved • 100g cucumber, shaved • 100g onions, sliced • 100g cabbage, shaved • 150g Sriracha chili sauce, for dipping Instructions: 1. To prepare the bolognese sauce, heat oil in a pot over medium heat and add garlic and white onion. 2. When the white onions start to sweat, add in carrots, celery and frozen peas while stirring. 3. Add in the Quorn Mince and mix well, then add in whole peeled tomatoes. 4. Reduce heat slightly and let the sauce simmer for 10 minutes. Set it aside to cool. 5. Dip the Vietnamese rice paper in water for 10 seconds to lightly hydrate it and lay it on a flat surface to soften. 6. Place cabbage, carrots, cucumber and onions at the lower portion of the rice paper, followed by the bolognese sauce; then gently roll up the rice paper, tucking in the sides tightly as you roll. 7. To serve, trim and cut the rolls to desired size🥕🥗

Our cover this July links into the incredible journey the team at @herplanetearth took last October with @karisiawalkingsafaris 🌍you can find this story and see what the team discovered in our travel section🐘

We’re loving @sashasfinefoods new non-profit social enterprise and everything it stands for, @sashasfarms is supporting small, independent farms and businesses🌴check them out for more info💖

How gorgeous are these playful colours in the McPhail home! We loved this months showcase🌿

How sweet are these? 😍 Check out our list of family photographers online now!

Beautiful blue skies today 🇸🇬

Dreaming of a time when we can travel again ✈️ but for now, let’s just admire the pretty things on our doorstep @jewelchangiairport

How amazing does this homemade pizza look! Thanks to Kris from @teachingpoints for sharing this recipe for our July issue!🍕 Ingredients • 21⁄4 cups bread flour • 3⁄4 teaspoon salt • 1⁄2 teaspoon active dry yeast • 1 teaspoon sugar • 170ml water Instructions 1. Whisk together the dry ingredients. 2. Add in the wet ingredients. Mix until combined and no flour sticks to the side of your bowl. Then, rest the dough for 10 minutes. 3. Using a stand mixer or by hand, knead the dough for 10 minutes. 4. Put your dough ball in an airtight container that’s about twice the size of the ball. Put it into the fridge and let it slowly ferment for four to five days. 5. On the evening of the second day of fermentation, punch down the dough and fold the edges into itself. Cover and return it to the fridge. 6. When it’s time to make the pizza, remove the dough from the container and use a bench scraper or knife to split it into two balls. Place each ball in a greased bowl, cover it with a moist cloth, and allow it to rise for two hours at room temperature. 7. Gently stretch each dough ball into a 12-inch round. Do not roll it or you’ll burst all the air pockets. (Watch some YouTube videos on how to stretch pizza dough if you’re not sure how to do this.) 8. Top with your favourite toppings and bake in the oven at the highest temperature possible. Watch the pizza carefully as it cooks, and remove once it’s blistered and looks delicious!

Looking for activities for the kids to do over the holidays? Check out our new Summer Camps feature on our website

There’s nothing like sliding into good quality bed linen 🌷

Read our latest issue on any device for free! Visit expatliving.sg/digital/IG #expatlivingsg #expatlivingmagazine #magazines #igsg

Sneak peek into the photo quiz for our July issue, isn’t it incredible how much has changed! 🧐

Here’s a recipe for Herb butter baked dory with fresh rosemary and lemon to try just in time for the weekend! Thank you to Brian Kennett, Co-founder of Chillax BBQ for this one🍋 Ingredients: • 2 dory fillets • Olive oil • Sea salt and black pepper • 1 lemon • A few sprigs of fresh rosemary • 2 tablespoons herb butter Ingredients for the herb butter: • 2 tablespoons unsalted butter, softened • A few leaves of fresh rosemary or thyme Directions: 1. Preheat the oven to 180 degrees Celsius. 2. Rinse the dory fillets and pat dry. 3. Line a baking tray with aluminium foil and lay the fillets down. 4. Drizzle over some olive oil and give a good sprinkle of sea salt and cracked black pepper. 5. Lay on fresh rosemary sprigs. 6. Cut the lemon into slices and place them on top of the rosemary. 7. Roughly chop the rosemary or thyme leaves and mix them with the softened butter. This freezes well too, so you can make it in bulk, pop it in a resealable bag and keep the rest in the freezer. 8. Spread the herb butter in dollops across the lemon slices. 9. Bake in the oven for around 20 minutes, until the fish is cooked through. It should still be moist because of the herbed butter, which will melt and poach the fish from the underside.

These are some of our working from home must-haves🌷

We loved featuring this business in our June issue. Sustainable and high quality fabrics for the little ones - which can be personalised!⚡️🌷 @raphandremy

Have a personalised piece of Singapore in your home forever 🎨🇸🇬

Just a few of the beautiful retail stores for your home that you can find at @dempseyhillsg 🌻full feature now online🌿

Read the latest issue here for free ❤ To get started, visit 👉 expatliving.sg/digital In this issue we've got great outdoor furniture ideas for big or small spaces, inspiring beach breaks for you to plan ahead, plus your chance to win a luxury bed set!

We’re longing for sundowners on the beach.. 🌴

Serving classic American sourdough pizzas made fresh and in-house daily. Carefully selecting each ingredient and sourcing toppings around the world like their 100% pork pepperoni imported from the USA, Australian imported house-made pork & chicken sausages, and ricotta flown in weekly from an artisanal farm outside of Melbourne. Sample the menu by trying the best-selling

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