SALT - A Pinch Of Good Taste - New Traditions

En este número

It’s been a whirlwind 2019 for us at SALT.

While we were preparing for our year-end issue, the production timeline coincided with a flurry of Christmas party invitations and Chinese New Year preview tastings. The curious mélange got us thinking: why not do a dual cover, to capture this dichotomous blend of old traditions and new beginnings?

And so this “New Traditions / Future Tastes” issue was born.

For starters, we’ve dished up food trends and innovations from around the world, such as plant-based proteins, note-by-note cooking and personalised diets (pg 14). Vegan dining is on the rise, including in a produce-driven country like Japan (pg 28).

Closer to home, innovation is thriving in our burgeoning food tech scene, where three local start-ups are re-engineering staple foods to become healthier and tastier for future generations (pg 50, 87 and 91).

It’s hard to talk about innovation without reflecting upon past traditions, so we’ve also turned around to examine our rich food heritage, starting with Singapore’s oldest cuisine: Peranakan food (pg 111). Local chefs and food businesses also chip in to share how they’re championing traditions through modern ways – from eating sustainably (pg 123), to producing home-grown seafood (pg 101), to even the way we see and perceive the restaurant industry (pg 18).

It being the festive season, we’ve taken the feasting quite literally and wrapped things up with not one, but two decadent food spreads for your tasting pleasure (pg 54 and 83).

We hope you’ll enjoy this special festive issue.