Home-made Tortellini with Shitake and Cremini mushrooms, blanched Asparagus, crispy Serrano-ham, and a cream sauce infused with lemon & thyme.

Try out this delicious Banana Custard Tart in your bakery - made with delicious Anchor milk, cream and butter.

Experience summer in a bun. This Creamy Summer Bun is made with delicious pastry cream, chantilly cream and fresh berries.

Traditional Dutch pastry: banana éclair dipped in yellow fondant, filled with pastry cream, fresh banana and Anchor Chef's Classic Whipping Cream.

Serving you a garlic chicken with Jasmine rice and our delicious Anchor Culinary Cream.

Mocktail with cranberry and black currant. Topped with a citrus and lemongrass foam made with the iSi Gourmet Whip.

Brioche Feuillete with Raspberry Jam and topped with Raspberry Crème Diplomat made with our Anchor Chef’s Classic Whipping Cream.

A perfect dessert for fall. This delicious trifle is made with mango, chocolate sponge cake, and pastry cream. Served with shortbread

Warm up with a delicious Potato & Leek Soup. Made with Anchor Dessert & Cooking Cream.

Crispy on the outside but soft on the inside. This Mango Brioche brings you all the flavour. Enjoy a delicious pastry with a sweet mango compote and rich pastry cream.

A simple spaghetti with beetroot and feta cheese. Guaranteed deliciousness!

Vanilla pancake stack with a warm vanilla sauce, whipped cream, maple syrup, icing sugar and fresh berries.

Delicious pastries with an almond joconde base, dark chocolate ganache, milk chocolate mousse, a marzipan biscuit sponge and milk chocolate coating with almond tuile.

Serving you a spinach lasagna with ricotta cheese, Alfredo sauce and our delicious Anchor Culinary Cream.

Red currant and cottage cheese mousse in layers of vanilla sponge cake with burned Italian meringue, mixed berry compote and fresh berries.

A delicious summer triffle made with mixed berries, a vanilla biscuit sponge and cream chantilly.

Hazelnut praline dacquoise with a raspberry mousse, milk chocolate sponge, raspberry gelee, chantilly cream and raspberries.

A refreshing and deliciously creamy shake. Made with crumbled regal biscuits, topped with a decadent cream cheese topping.

A delicious milkshake made with vanilla ice cream and raspberries. Topped with a macaroon and chocolate cookies.

A freshly-made creamy potato gnocchi with crispy baked prosciutto, sundried tomatoes and olives.

A creamy strawberry smoothie topped with whipped cream made with the iSi Gourmet Whip, fresh strawberries, and crushed meringue.

White chocolate mousse on a Sable Breton base, vanilla sponge, rhubarb & strawberries poached in 'mulled wine served with a Cannelle of strawberry ice cream.

A simple, delicious, and creamy pumpkin pie smoothie.

Brighten your day. A perfectly balanced blend of mild tropical dragon fruit and sweet aromatic lychee topped with a deliciously rich cream cheese topping.

A rich hot chocolate made with white and dark chocolate. Topped with delicious whipped cream made with the iSi Gourmet Whip.

A delicious creamy soup for fall. Made with fresh mushrooms and Anchor Extra Yield Cooking Cream.

Tricolor layered panna cotta made with white chocolate, blueberry and blackberry. Topped with a blackberry gelee.

Three Flavours of Crème Brûlée

Mocktail with spiced cucumber, lime and coriander. Topped with a delicious coconut foam made with the iSi Gourmet Whip.

Home-made Tortellini with Shitake and Cremini mushrooms, blanched Asparagus, crispy Serrano-ham, and a cream sauce infused with lemon & thyme.

A refreshing salad of heirloom tomatoes, basil pesto cream cheese, tomato foam, and parmesan wafers.

Flaky croissant with Chocolate Flavoured Hazelnut Pralines.

Home made tagliatelle tossed with ragout of rabbit, with anchovy and chanterelle mushrooms in light pommery mustard cream scented with orange.

Mango Sticky Rice Tart by Chef Steven Ong. With Thai-inspired sticky rice coconut custard, fresh mango, and a rich coconut whipped ganache, starring Anchor™ Whipping Cream.

Singapore Orchid Tea Mousse, Coconut Cream, Tropical Fruits Potpourri, Coconut Dacquoise.

Smoked Ham & Cheddar Mousse by Chef David Warren: A savoury blend of smoked chicken ham, creamy cheddar mousse, and bold flavours for a modern culinary twist!

Chestnut Buttercream from Ardèche, Caramel Crème Chantilly and Almond Succès​.

A bold, modern twist on fried chicken infused with kimchi flavours. Featuring spicy fermented cabbage balanced by mild, tender mozzarella, this dish reinterprets a Korean classic with innovative elements for international cuisine lovers.

Mr blueberry features a layered viennoiserie, and choux filled with blueberry cream and has a blueberry jelly hat to match.

A viennoiserie layered with chocolate dough with a banana passionfruit centre, topped with cream cheese almond cream and caramel powder.

A sable dough case filled with clafoutis cream and cherries, topped with a sponge roll with lime cream and cherry jam, and surrounded by a whipped lime ganache.

A sophisticated creation utilizing carrots in various forms (puree, roasted, or raw) to highlight their natural sweetness and earthy flavour. Complemented by modern techniques and paired with complementary creams, spices, and herbs, this dish demonstrates carrots' versatility in refined, professional applications.

A caramelised puff pastry base topped with half-candied strawberries, a lady finger sponge, and covered in a cream cheese Chantilly cream and choux pastries.

Southeast Asian-inspired fusion focusing on traditional flavours like coconut, tropical fruits, and fragrant elements like pandan. Balanced creamy textures and bold spice profiles elevate this dish to suit contemporary dining scenarios, presenting a blend of heritage and innovation.