It is this bold use of aromatics that distinguishes the food of the largest continent from the rest of the world. And it is this simultaneous titillation of the olfactory and palate that has European chefs falling head over heels.

Climate change is real. The planet is hurting, a fact made clear by Sir David Attenborough’s film on Netflix, A Life On Our Planet. But as we were cooped up at home and the outdoors grew silent, we found our wildlife flourishing; otters were spotted frolicking on our shores more frequently, and in national parks elsewhere, researchers saw usually shy animals emerging in the light of day. While that has drawn attention to our encroachment on their natural habitat, the pandemic has also made us aware of our own bodies. By now, we’ve developed the habit of washing our hands more, wearing masks, and sanitising our mobile devices. We have become mindful of what we eat and how we move. Now more than ever, we resonate with Hippocrates’ saying of “Let food be thy medicine and medicine be thy food” even when it comes to what we drink.

For someone who doesn’t drink coffee, tea is a big part of my life (and diet) from having Chinese tea with dim sum for breakfast to a warm, sobering teh halia with two kosong pratas after a drunk night out. It’s a versatile ingredient enjoyed as a beverage or in food, as Pek Sin Choon, the oldest and biggest supplier of tea for bak kut teh eateries, will tell you (p72). The relaxing and meditative headspace it induces is especially welcomed now in this time of uncertainty and budget cuts. 

We have Singapore’s rich multiracial history to thank for the numerous versions of the brew, but tea drinking has also been adopted by cultures abroad then embellished with beliefs and rituals unique to each country (p36). And, of course, we can’t dedicate a whole issue to tea without going back to where it all began in China to investigate its correlation with deeper thinking (p44). 

Imbued with meaning, tea is no longer just a drink. For some, it’s so intrinsically linked to their heritage and livelihood that they’ve built a museum for it, while others devote their lives to educating students on fully understanding the beverage (p64). Pu’er leaves, when aged in the proper conditions, have even become collectibles that are highly sought after in auction houses (p52), which brings us to the inevitable conclusion—tea should be appreciated the same way wine is (p86 & p102).
 
But whatever your level of passion for the pekoe, there’s no denying the beauty of various teaware it has inspired (p28) and its magic as the glue to our social fabric in a global context or downstairs at the kopitiam (p60). 


There’s a lot going on in the world today. As we struggle to find normalcy, the pandemic has made apparent the discrimination and inequalities that have been perpetuated across generations, locally and abroad. In our fight for change, it’s crucial to look at the past so we can learn from our mistakes and successes. Learning how the food we enjoy today has made its way to us is a good place to start. Mass migration—a result of either natural or man-made causes, voluntarily or forcibly—has given birth to cuisines melded so seamlessly together like the British Hainanese food we have on our shores (p34) or popping up where you least expect them to like a plate of Goan vindaloo in Lisbon (p90). It’s also given us wine, nectar of the gods, that has its origins going back to 6000BC up in the Caucasus Mountains (p42). We’re not alone in our appetite for change. Leading by example is Groot Constantia wine estate, the oldest in South Africa, as they try to respectfully reconcile with the vineyard’s use of slaves in the past (p82). Looking closer to home, we’ve found chefs advocating for conscious dining at Kausmo (p18) and second-generation farmers at Quan Fa Organic Farm who are nurturing the seeds of food security (p66). August is also the month of Singapore’s National Day and so we’ve gotten a little nostalgic about our own history. Mod-Sin poster boy, chef Willin Low, has reimagined the hawker dishes we know and love (p26). And our first ever piece of fictional prose to be published reminisces home-cooked Indian food and family road trips to Georgetown in Penang (p50). Hopefully this issue piques your interest in the history of mankind and as you continue reading on your own, recognise the contributions of those who have come before us.

From what started as an outbreak in China, COVID-19 now has a real impact on each of our lives no matter where we are in the world. The food industry, built on the social aspect of mealtimes, has had to scramble to find its legs. In such a tense and isolating climate, it’s even more evident that enjoying a meal with family or friends is so crucial to our emotional and mental well-being. Perhaps a little serendipity was at play when we planned for this Southeast Asian issue. A celebration of cuisines so similar and different all at once, we pay homage to the chefs (p22 & p61), agriculture (p38 & p46) and street food (p52) close to home. As Southeast Asia comes into its own, we’ve the privilege of witnessing the meeting of old and new; from traditional cookware (p58) to renowned potters in Bali whose ceramics serve as vessels for Michelin-starred restaurants in Singapore (p68). The eleven countries, being in close proximity to each other, inevitably share many parts of their culture and resources. As countries impose lockdowns, it has put light on the fragility of the symbiotic relationships between nations. On the other hand, it’s formed a sense of camaraderie to know we’re all in the same boat. In this issue, we’ve added takeaway and delivery options for all the restaurants mentioned as well as will continue to share food options on our Instagram page. This is definitely one for the history books but at least we’re in it together. Hang in there!

In this issue, we explore the relationship the Food & Beverage industry has with machinery. From Artificial Intelligence to home appliances; to mobile applications – and everywhere in between – we take a deep-dive into the wondrous world of robotics that is changing the way we prepare and consume food.

In the last 10 years the Food and Beverage (F&B) industry has evolved significantly. Technology, e-commerce, and social media have created new markets—and changed the way we eat and live. Imagine a world without Deliveroo, GrabFood, RedMart or Chope. It’s probably hard to do. Yet these advancements all happened within the last decade. If new innovations are being born this quickly today, what will the next decade—the 2020s—have in store for us? What will the unicorns of the next decade look like and how will they change our lives? As the last chapter of 2019 comes to a close, we look back on some of the innovations and trends that have impacted businesses and consumers, and more importantly, attempt to answer the question that everyone has at the back of their mind, “What’s next?” Read all about how online food delivery service providers changed the habits of diners and the way restaurants do business (p54), and how consumers’ demand for transparency and growing awareness of food sustainability have spurred food companies and entrepreneurs to think out-of-the-box, offering solutions like plant-based faux meat, a zero-waste shopping platform, and more (p58). Find out what industry luminaries like Desmond Lim from Les Amis Group, Petr Raba from Marriott International Asia Pacific, and Peggy Chan of the new Nectar in Hong Kong have to say about how the F&B industry may pan out in the new decade (p65). From what we gather from industry leaders, cloud kitchens, and using Artificial Intelligence (AI) to enhance consumer experience are just some of the things to come. And if the predictions come even partially to fruition, the next 10 years look set to be exciting for the industry. Stay tuned and prepare yourself for what comes next. Enjoy this issue!

As we celebrate the launch of the 22nd edition of our annual
dining guide, it dawned upon me that we are in the golden
era of recognition for the culinary industry, with a slew of
internationally recognised awards like the Michelin Guide,
the World’s 50 Best and Asia’s 50 Best, doing its part to not
only elevate the profession but help thrust outstanding chefs into the
global limelight. But apart from offering affirmation to chefs and their
teams who work hard year-round to ensure we always have delicious
meals on our plates, I see these awards as an additional platform for chefs
to share their ideas and causes. In this spirit, we’ve dedicated this issue to
our award winners including chef Peter Rollinson of Flutes Restaurant.
Bar, chef Mike Tan of Madame Fan, chef Shigeru Koizumi of ESORA, and
chef Tristin Farmer of Restaurant Zén, who share their thoughts on what
defines a top restaurant and how much awards and recognition matter to
them. Turn to p26 to see the full list of winners.
In the rest of the magazine, you will also discover interesting reads
about some of the issues plaguing our food industry—sustainability
and longevity—where our writers delve deep into the respective topics
and shares their findings on what it takes for a restaurant to be truly
sustainable (p48), and what chefs are doing to survive and thrive in a
highly competitive and challenging dining scene (p38). For those looking
for travel inspiration, we’ve got great suggestions for you to plan a short
foodie getaway to Bintan (p78) or a gastronomic trip to France (p80)
where you’ll get to experience some of the best produce the country has
to offer.

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).

Who would have thought that a plant-based burger patty made from soy protein, coconut oil,
potato protein and heme could look and taste so much like real meat. We’re talking about
the meatless patty by Impossible Foods that offers the flavour, aroma and texture you expect
from a beef burger. The Silicon Valley based company created the product with the aim of
eliminating the need for animals as a food production technology and making the global food
system more sustainable. This is just one example of how technology and innovation is changing the way we eat
and drink. As consumers become increasingly concerned about the harmful effects that food production have on
the environment, and demand for healthier ingredients and transparency about where their meals come from,
food companies and entrepreneurs are stepping up to meet these challenges. In this issue, we pay homage to
game changers who are revolutionising the way things are done in the F&B industry (p59). We also take a look at
some of the innovations and ideas that are rippling through the industry—think a waste-free shopping platform,
non-alcoholic spirits, and a food market powered by a futuristic fully-automated ordering experience (p40). A
Singapore-based startup Shiok Meats also hopes to build a sustainable future with lab-grown seafood (p68).
Another interesting discovery we made while putting this issue together is healthy snacks made from marine
ingredients like kelp and water lily seeds. As technology continues to improve and natural ingredients become
easier to cultivate, the trend for innovative food products and services are likely to continue, and we are truly
excited for what’s to come.

Enjoy this issue!

This issue, we consider the well-loved yet elusive concept of craft or artisanship. 

A thick, crispy and chewy crust. A deep, earthy, wheaty flavour. True artisanal bread, made with wholesome ingredients and passionate craftsmanship is easily one of life’s greatest pleasures. The same can be said about artisanal chocolate, cheese, coffee, and the list goes on. The quality and commitment that goes into a handcrafted product is what sets them apart from their manufactured sibling. 

But what defines artisanal? The word has in recent years been plastered on almost every food item you can think of, from chips to peanut butter to bottled drinks. Can foods that are made using machines, but following your grandmother’s handed-down recipe, be considered artisanal? 

To share some views on the issue, a group of F&B insiders give the lowdown on the real meaning of this buzzword. We also shine the spotlight on five local craftsmen who share what artisanal means to them and if artisanal product should command a high price tag. 
If you’re looking to try some artisanal produce, we’ve put together a list of places you can visit to get your fix. 

In our coverage on wine, we have a chat with Chris Hatcher, chief winemaker of Wolf Blass, and highlight some of the best examples of Bordeaux-style blends in the world. This issue is also chock-full of travel inspiration from traversing New Zealand to discovering charming Cotswolds. These stories may just ignite your wanderlust. 


The concept of luxury is ever-changing. Not just in the material sense, the luxuries of time, space, work and passions continue to evolve, and so too in the fine dining scene. While it used to mean starched tablecloths and elaborate decor with chefs hidden from diners, today though, it’s vastly different. 

In this issue, find out which revolutionary establishments are setting the stage for a new era in fine dining; delve into vanilla, a most fastidious spice; read about top chefs’ prized ingredients; and learn how elevated versions of pantry staples like salt and butter are becoming the new luxury ingredients.  

What’s more, we view luxury through the prisms of chefs and industry insiders such as chef Tetsuya Wakuda of Waku Ghin, Arrif Ziaudeen of Chope, Yenn Wong of Jia Holdings, and Gerald Lu of Praelum Wine Bistro, and serve up gorgeous destinations that will leave you having the most delicious time of your life. 

In our regular columns, check out new restaurant openings and fresh menus at Hashida Sushi, JAAN, Esora and more; read our QnA with Edward Voon, executive chef of Le Pan Hong Kong; go behind the scenes of heritage brand Thye Hong Hokkien Mee; visit homegrown craft chocolate maker Lemuel Chocolate; check out how Swiss International Air Lines is taking inflight meals to new heights; venture down New South Wales’ oyster coast; and for a taste of Piedmont’s magic, have a closer look at Pio Cesare’s expressive Barolos.

In conjunction with the launch of Singapore’s Top Restaurants 2018/2019 presented by Wine & Dine, our Sep/Oct #BehindTheScenes issue is an ode to the restaurants we admire the most—those with the finest food and the biggest hearts.

Our slate of stories takes a peek into the psyche of these outstanding chefs and restaurants. Our story Truly Great Restaurants considers how stellar restaurants are making their impressions last, even as the competition gets stiffer, while our Visionaries column shines the spotlight on the six restaurants who received three stars in our Singapore’s Top Restaurants 2018/2019 guide. Locavore in a Concrete Jungle explores how chefs are weaving local produce into their cuisines, while Culinary Diplomacy looks at the culture of chef collaborations.  

In our regular columns, look out for new restaurant openings and fresh menus at Kappo Shunsui, Guccio Ristorante and Yoshi restaurant; find out all how Pocket Greens is getting people to grow their own microgreens; hear from F&B veteran chef-owner Konstantino Blokbergen about F&B awards; and meet three young local chefs helming an experimental kitchen pop-up. In our Heritage section, we pay a visit to Rich and Good Cake Shop to learn about their pillowy swiss rolls, while in Wine and Drinks, we feature the first Singaporean sommelier to be crowned sake sommelier of the year, and find out how Amelia Park and wineries in the Margaret River region are dispelling old notions of Australian winemaking. In Travel reads, we bring you dapper glamping options, and meander through Sydney’s atmospheric precincts.     

Happy reading!

This year, Singapore holds the chairmanship of ASEAN, a grouping of 10 Southeast Asian countries. No doubt, this holds greater diplomatic than gastronomic significance, but for the gourmet, it serves well as a reminder that local cuisine has a regional context. While each country holds dear the heritages of their own cuisines, geographical proximity and common experiences mean a certain shared food history.
 
Our cover story ‘A Journey of Flavours’ connects the dots in this respect, tracing the mutual influences and evolution of Southeast Asian cuisine. ‘ASEAN community’, takes us on a meander through the market enclaves of Singapore, rich with Southeast Asian produce, while ‘Beyond Basic’ uncovers some unusual Southeast Asian herbs. 
 
Against the backdrop of regional context, it’s the chefs and restaurateurs ultimately who make our region’s vibrant cuisine come alive. In that vein, we pick out some of the hottest restaurants in the region putting a vocabulary to modern Southeast Asian cuisine. We also seek insights from Southeast Asian chefs and restaurateurs working at home and abroad.
 
In our regular sections, check out new restaurant openings and fresh menus at Rang Mahal, Qi-House of Sichuan and Forbidden Duck; read our ‘Chef du Jour’ interview with Jeremmy Chiam of Le Binchotan; and hear what Chef Kantha Chookiat of River Wok restaurant has to say about innovation and Southeast Asian cooking. We also catch up with the founder of Filipino artisanal ice cream brand Carmen’s Best, visit heritage popiah maker Kway Guan Huat, and head to Bhutan for an immersive experience of peace and tranquility.  
 
For the latest in wine, read about how Languedoc-based Mas de Daumas Gassac estate makes some of the finest Bordeaux-style blends outside of Bordeaux, learn how the regions of Rheingau and Rheinhessen showcase unique winemaking styles of Germany’s wine country, and meet Veuve Cliquot’s Gaelle Goossens, who’s young, talented and leaving her mark in the wine world. 


What’s the future of food? It’s a question that opens a Pandora’s box of open-ended answers and further questions. That’s why, this issue, we decided to tackle the topic across a broad spectrum of angles.
 
For a wee bit of crystal-gazing, we ask trusted food luminaries like Loh Lik Peng and Beppe De Vito for their takes on the future of food up to 2050. In our stories on the future of food, bug snacks, 3D food printing and lab-grown meats, we think about how we can tackle pressing issues facing our food system and how our diets and lifestyles may change in a not-so-distant future. Meanwhile, avant garde chefs Ryan Clift and Han Li Guang go wild in our pictorial spread, envisioning what would be #OnTheTable in 30 years and Apollo Aquaculture tells us why vertical fish farming is the way to go. 
 
In regular news, we check out new restaurant openings and new menus at The Gyu Bar, Majestic Restaurant and more, and catch up with one of our favourite heritage heroes at Jie Bakery.  We hear ‘Chef’s Talk’ guest Ivan Brehm’s views on how technology and social media can be a double-edged sword, and interview pastry chefs duo Ben Goh, InterContinental and Carina Tan, Fairmont. Last but not least, we suss out trending wines at Pro Wein international wine far in Dusseldorf; learn how Bordeaux winemakers are giving their region’s wines a makeover, and go on a food journey in historic Delhi.


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

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!


Christmas is our favourite season of the year, a time when we give ourselves a few moments to count our blessings and look forward to a brand new year. It’s also when we pull out all the stops and party. We’ve got you covered in that department with our #FestiveIssue. It’s rich with feasting and gifting ideas, stories about what Christmas feasts are made of around the world (not just Turkey!), non-vintage champagnes and champagne cocktails, nine hometown festive recipes from top chefs in Singapore, and a list of online specialist grocers that will help you bring something special to the table this year. Most of all, don’t miss our special report on Sussex sparkling wine producers who are making a name for English wines.  
 
Other tidbits to check out: Our interviews with Singapore’s latest Bocuse d’Or hopeful, chef Noel Ng, and Shigeyuki Kusunoki, director of Kusunoki Winery in Nagano, Japan; a sea sojourn through Japan’s coastal cities; and new restaurant openings and menus from Adrift, Bayswater Kitchen, Nude Grill and more.

It’s Happy Hour! This issue, we pay tribute to a thriving drinks scene in Singapore, one that sees as many as 13 bars making it to this year’s Asia’s 50 Best Bars List, notably more than Hong Kong or Tokyo. Plus it’s that time of year when we’re reminded left right and centre that year-end festivities are near. We help you gear up to be in good spirits with the same. 
  
First up, the art of ageing cocktails, and a distilled tour of bitters, whisky and that notorious green fairy, absinthe. Then it's a short note on Atlas’ new Juniper society, followed by five easy-to-whip-up cocktail recipes by Vijay Mudaliar of Native bar.
  
In our regular lineup, we have Trending – Tea-tillating Roasts; a QnA with chef Joseph Yeo, SPRMRKT in Chef du Jour; the latest foodie produce, home and kitchen products to covet in To Market and Home & Kitchen; in Restaurants, new openings and menus to sink your teeth into such as Blackwattle and Raccine; a winemaker interview with Enrique Tirado, Don Melchor; an ode to Romagna’s Sangiovese; and in Travel, a discovery of Portugal’s culinary delights.

This issue, we satisfy your curiosity about all things seafood:
 
Octopussy: How this eight-legged beauty is winning the hearts of chefs and diners 
Dried and Tested: how well do you know your dried seafood like dried sea conch feet?
Go Big: four exotic fish to wrap your head around
All about Oysters: the more the merroir!
Pairing: the best wines that go with seafood
Recipes: The Global Native - five fish recipes from Nouri’s Ivan Brehm
 
In our regular reads, check out Restaurants: new openings and menus at The Palmary, Butcher Boy, Ash & Elm and more; Trending: Sabai Supply - where to get your Thai street eats fix; Chef du Jour: a QnA with chefs Ace Tan and David Lee of Restaurant Ards; Wine: South Australia’s trippy wine regions, a taste of Georgian wines, why Ronda in Malaga Spain is an exciting ‘new’ wine region, and an interview with boutique wine maker Jules Taylor of Jules Taylor wines; Travel: The real taste of Mexico – discovering the new gastronomic hub of San Miguel de Allende; and much more

This issue, we shine the spotlight on award winners in Singapore’s Top Restaurants 2017/2018. This is a guide that the magazine puts together annually, reviewing over 300 restaurants in Singapore for their food, wine, service and ambience. This year’s edition is a little more special. We’ve revamped the look and feel of the publication and brought it online at www.toprestaurants.sg. Apart from the softcopy guide, expect to find latest news articles and videos on the restaurants featured.   
  
But first, start getting to know these award-winning chefs and establishments through our September issue stories. In ‘On the Shoulders of Giants’, read about pioneer restaurants that helped to build the restaurant industry; in ‘Three Stars on a Plate’, drool over iconic dishes from our seven three-star restaurants; in ‘Early Risers’, 10 chefs below 35 talk about their growing pains, achievements and dreams; in ‘10 New Restaurants to Watch’, get a sneak peek on new entrants to the scene; and ‘In Sorting the Grapes,’ hear how restaurants and sommeliers shape a good wine list.  
  
Plus, the goodies for foodies we have lined up in every issue – Trending: Castella cakes; Chef du Jour: Eugene See, Head Chef of Sichuan-inspired diner Birds of a Feather; Expert Opinion: The finer points of Sesame Oil; Restaurants: Blue Lotus Chinese Grill House, Iggy’s Gastro Bar and more; Wine feature: Krug’s annual iconic Grande Cuvée; Travel: Where Hong Kong Culinary Greats Dine; Aperitifs; Gourmet Traveller; To Market; and Home & Kitchen.  


This issue, we celebrate the uniquely Singaporean flavours that have evolved on our shores. We trace how four beloved local flavours have changed over the years and shine the spotlight on modern Singaporean or mod-Sin cuisine. We discuss the amorphous ‘mod-Sin’ label and what it means, get Chef Willin Low to share six of his mod-Sin recipes, check in with new-gen hawkerpreneurs behind nifty mod-Sin collaborations, and celebrate three Singapore brands—Chee Seng Oil, Fong Yit Kaya and Long Beach Seafood—who have stood the test of time. 

In our regular Restaurants column, look out for new additions like Tono Cevicheria and new menus at Fratelli, Lewin Terrace and more. Don’t miss our Chef du Jour interview with Ironman chef Heman Tan, and stories on the rise of gourmet doughnuts, wine pairings with Asian food, Beaujolais’ secret wines, and green treats on Chiang Mai’s streets.

As our nation’s birthday beckons, we celebrate the unique, glorious flavours that make this place home—Eurasian cuisine, arguably a true fusion food; our much-loved melange of kuehs; Kampong Glam eats; culinary doyenne Violet Oon’s heritage recipes, and backstories to three Singapore iconic brands: Chee Seng Oil, Fong Yit Kaya and Long Beach Seafood.

Don’t miss our regular highlights too: new openings like Kappo Shunsui, Chinese Noodle Bar by Blue Lotus and Amò checked out and an exciting new menu at Saint Pierre uncovered. Plus, get your A-to-Z cheat sheet on pairing wines with Singapore’s favourite foods, get immersed in the world of Austria’s Styrian wines, and discover the magic of Maui!

This June, we take fast food slow. 

We explore ways that fast food, once mindless and quick-serve, is being elevated to gourmet dining; suss out where you can get the classiest burgers in town; and pick out what fast food looks like in different countries around the globe. In the recipes department, Saint Pierre’s Emmanuel Stroobant shows us how to prepare healthier versions of fast food staples, while in our wine pairing column, wine journalist Patricia Guy gives tips on wines to enjoy with fast food. In other news, we blind taste 30 Rieslings and recommend the best; check out what’s cooking at restaurants Venue by Sebastian, Jade, Black Swan and more; explore Peru as a foodie travel destination; and meet with some spunky private dining home chefs. 

For the month of May, whet your carnivorous appetites for all things meat. 

Find out how chefs are turning up the heat with charcoal grill and open-fire cooking, delve into nose-to-tail pork dishes, and get up close and personal with Blackmore Wagyu, Australia’s leading wagyu producer. And if you’ve always wanted to know where your beef, pork and lamb comes from, what cuts to go for and which grades are best, we’ve got all the details covered. Also discover what other quaffs you can pair with meats apart from staid red. 

Diego Jacquet, Chef Patron of BoCHINche, helms our recipes section this month, showing us six beefy dishes home cooks can rustle up. Don’t miss his beef and bone marrow burger or beef empanadas recipes!

In the regular section, look out for our new expert opinion column–Brotzeit’s group executive chef Wolfgang Ranner kicks us off with a low-down on white asparagus. We also take you to Europe’s chocolate haven, Belgium, check out Montalcino wines, and feature new restaurants like Song Garden, Jimoto-ya and more.

In April, we celebrate sake, Japan’s quintessential drink brewed from rice. We hear from sake makers outside Japan breaking the mould, explore Hiroshima’s soft, sweet brews, meet up with one of the few female master brewers in Japan, and have our own experts in town blind-taste a range of Junmai Daiginjos. Plus, dessert pairings with sake and Neon Pigeon’s recipes for sake-inspired izakaya eats. Also check out our regular lineup of interviews, drink features and reviews. This issue, we chat with head chef, Crackerjack Alysia Chan, delve into New Zealand’s Pinot Noirs and check out top restaurants like Greenhouse at Nosh and Saint Pierre.


For the month of March, we explore the beauty of salt in all its dimensions.  
 
Check out six recipes by chef Andre Chiang of Asia’s 2nd best restaurant, Restaurant Andre; do a stock take on gourmet salts; learn about salt making from Australia’s oldest family-run salt business; dissect the concept of ‘umami’; and grab some time with Imperial Treasure’s Alfred Leung. Plus, dreamy gourmet offerings onboard Princess Cruise’s Diamond Princess, wine pairings to go with savoury flavours, the low-down on natural wines, and top restaurants including Bacchanalia, Botanico, Beni and Pim Pam!

There is no love sincerer than the love of food! For the month of love, check out the best loyalty programmes for food lovers, and of course, our top Valentine’s Day restaurant picks for a romantic evening out. And we take a closer look at Mother Nature – how are our eating habits affecting the environment? Last but not least, we tempt you into the kitchen with lovely recipes specially adapted for home cooks by chef-owner Sam Aisbett of Whitegrass.

Usher in the fire rooster year with tradition and innovation! Check out creative CNY eats, our go-to-shops for traditional new year goods and some classic lunar recipes from Spring Court restaurant. Also don't miss the best wines to pair with your CNY feasts and wine trends to look out for in the new year.

When all you want for X'mas are wishes come true...
Check out our Yuletide issue filled with ideas to satisfy every wish - hot dining reservations, the best bubbly to end the year with, hopes for Bocuse d'Or gold, foraged bounties, and more. If you're planning to cook up a storm this X'mas, also don't miss recipes by Chef Haikal Johari, Alma by Juan Amador, and Chef Petrina Loh, MORSELS.

April - June 2021

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May - June 2020

March - April 2020

November - December 2019

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May - June 2019

March/April 2019

November/December 2018

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December 2017

November 2017

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December 2016

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. 



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