WINE&DINE Magazine - March/April 2018

In this issue

To mark International Women’s Day on 8 March, we dedicate our Mar/Apr 2018 #WonderWomen issue to the talented ladies in F&B

Taking the Lead: Female chefs like Akane Eno of Sushi Kimura and Sarah Lin of Wolf Burgers are helming restaurant kitchens and jazzing things up

Ladies of Immaculate Construction: Why it’s a misnomer that female chefs have it easier in pastry

Somm Sisters: Inspiring women sommeliers share their stories

Woman in Charge: Meet Grace Tan, Director of TOTT Store

A Place of Her Own: Local sushi chef Aeron Choo just wants to cook from the heart

Let Sleeping Bullfrogs Lie: How Chelsea Wan is taking her family’s frog farm business to greater heights

And from our regular columns:

Restaurants: New openings and menus at Tablescape, Caffé B and more

Heritage: Ji Xiang Confectionery at Everton Park continues to make ang ku kueh the traditional way

Taste: The new spins that top chefs in Singapore are putting on popular local delights

Chef’s Talk: Spanish cuisine is not just about table sized paellas, according to Esquina's chef Carlos Montobbio

Recipes: Chefs Heidi Flanagan of Origin Grill & Bar and Josephine Loke of 665 Degrees Fahrenheit share recipes for the grill and more

Wines: Montalcino-based Castiglion del Bosco winery is making big strides; the philosophies behind vintage champagne; Yamazaki’s spellbinding limited edition Mizunara 2017, and more

Travel: The Philippines’ culinary reawakening across its provinces; and a city report on Melbourne

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.