WINE&DINE - July - August 2019

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I recently read a local news report about Singapore being named the 10th most-visited destination for travellers on Twitter and the top reason that attracted these tourists to our sunny shores is none other than good local food like chilli crab and chicken rice. It’s easy to see why foodies from around the world are willing to travel thousands of miles just to savour Singaporean dishes like satay, rojak, laksa, bak kut teh and more—the food is diverse and boasts a rich melange of flavours distilled from diverse cultures and traditions. While Singapore is famous for its hawker food, the country is also considered a hotspot for top-class gastronomy and drinks, home to local restaurants such as Odette, Burnt Ends, Waku Ghin and Les Amis. In fact, this food loving city state recently played host to The World’s 50 Best Restaurants 2019—the first country in Asia to host the prestigious culinary awards.

With food being such a big part of Singapore’s culture, what better way to celebrate the nation’s 54th birthday this month than by recognising the people who have made significant contributions to the F&B industry and celebrate the impact they make in bringing Singapore to the world (p51). We also shine the spotlight on chefs like chef Dave Pynt of Burnt Ends restaurant (No.10 on the Asia’s 50 Best Restaurants List 2019 and chef Julien Royer of Odette (No. 18 in The World’s 50 Best Restaurants 2019), and companies that have made a name for themselves in the local food industry and are now leaving a mark outside Singapore with their overseas venture. We also delve into the stories behind some of the favourite local snacks that travellers love to bring home with them like IRVIN’s salted egg fish skin, The Golden Duck chilli crab seaweed tempura, and Prima Taste’s range of premixes of Singapore dishes (p42).

The Girl Who Plays With Fire

Deborah Yeo, head chef of the new The Ledge by Dave Pynt, has her years at Burnt Ends to thank for her love for cooking over an open fire.

4 mins

Timeless Recreations

Modern desserts meet with local flavours that take you on a trip down memory lane.

3 mins

For The Love Of Tarts

One of Singapore’s oldest pastry shops, Tong Heng Delicacies is revered for their traditional Chinese pastries and signature diamond-shaped egg tarts.

5 mins

Taking Brand Singapore International

A growing and recent spate of homegrown talents and companies who have made a name for themselves in Singapore are now going global.

5 mins

Singapore Flavours Around The World

The stories behind some favourite Singapore foods that travellers love to bring home with them.

8 mins

Flying The Singapore Flag High

We recognise the people who have made significant contributions to the local F&B industry and celebrate the impact they make in bringing Singapore to the world.

10+ mins

The Little Farm That Could

Farm deLight’s indoor vertical farm for micro cresses shows how a little goes a long way in Singapore’s urban farming efforts.

5 mins

Dining Like Royalty

Michelin-starred R-HAAN wins diners over with the intricate flavours and detailed preparation of authentic Thai cuisine.

4 mins

Fuelled By Passion

Khun Piti Bhirom Bhakdi of Singha Beer’s Boon Rawd Brewery wants to bring authentic Thai cuisine to the world.

4 mins

Royal Thai Cuisine

Michelin-starred R-HAAN and its farm-to-table philosophy.

3 mins

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WINE&DINE Magazine Description:

THE LIVING LEGACY

Wine & Dine’s credible editorial has been the cornerstone of making the publication the definitive magazine for gourmands for the past 32 years.

In its latest reiteration, the magazine is a bi-monthly amalgamation of well-researched, long-form articles on food culture and how what we eat continues to shape the world we know.

Each issue takes on a universal theme that is a reflection of the current climate of the F&B industry and beyond, and includes interviews with the chefs and vintners you should be keeping an eye out for.

It's published alongside the magazine's website—www.wnd.sg—where you'll find the latest news from the region and abroad.

Being a gourmand means we appreciate good food no matter where it comes from; expect to see Michelin-starred restaurants of international acclaim featured alongside veterans of traditional food and a new generation of chefs dabbling in experimental, genre-defying cuisine.