WINE&DINE - January/February 2018

In dieser Angelegenheit

A brand new year, a brand new outlook.
We’re kickstarting 2018 with the resolve to eat, drink and live well. In line with that, expect in-depth long reads in our print magazine, along with candid chef opinions, producer profiles, and plenty of trending topics to spark off dinner conversation. Over on our website at wnd.sg, we’d also be ramping up our snappy reads, listicles, foodie recommendations and videos, so stay tuned for live updates!

Here's what’s cooking for our first issue of 2018 #Clean&Green; issue:
• How local dining has embraced healthy eating. From haute cuisine to hawker fare, healthy dining options abound in Singapore
• Ever wondered what clean eating really means? Three dietitians tell all
• How Edible Garden City is sowing the seeds of locavorism
• Ten eateries to feed your healthy eating resolve this new year
• Six gut-friendly recipes from Chef Timothy de Souza, Como Cuisine
• And in our Regulars section, we visit new restaurants Fisk Seafoodbar and Market, Wakanui, Ishi and more; check out Dubai as a travel destination; and give you first dibs on wine trends for 2018; Suntory’s first gin: Roku Gin; and a report on Austria’s sustainable winemaking efforts

Cheers to eating, living and drinking well in 2018!

'What Frustrates You Most About Diners?'

With the kind of avant garde, experimental, polarising cuisine they serve, the fine dining price tag, and a long list of accolades, expectations can run really high at Tippling Club. We caught up with Ryan Clift, chef-owner of Tippling Club and the industry’s straight-talking bad boy, on what makes him seethe when it comes to diners

2 mins

Tutti Frut-Tea

A healthier spin to bubble teas

3 mins

A Table Of Plenty

Executive chef Victor Loy serves up healthy, hearty eats at Plentyfull

3 mins

Does #instafood Really Taste As Good As They Look?

Our carefully filtered and curated feeds may well be one big sham

2 mins

Embracing Clean And Green

From the bastions of haute cuisine to casual restaurants and hawker stalls, eateries in Singapore are now offering healthier dining options

8 mins

Growing A Community Of Believers

Edible Garden City laudably grows local greens, but their greater contribution lies in sowing the seeds of locavorism

6 mins

Wine As An Art Form

Peter Femfert knew nothing about wine making when he took over Nittardi in Tuscany more than 30 years ago. Since then, the passionate gallerist has turned the estate into one of Chianti’s top producers

6 mins

Wine Forecast 2018

What does the new year hold for the world of wine? Industry insiders at the Hong Kong International Wine & Spirits Fair share their insights

3 mins

Lesen Sie alle Geschichten von WINE&DINE

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.