この問題で

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.

Super Duper

Superfoods that fly under the radar

3 mins

Sugar High

Pastry chefs Benjamin Goh and Carina Tan shine on the world stage

4 mins

A Taste Of Nostalgia

With the rise of bakery chains like BreadTalk and Four Leaves, Jie Bakery remains one of the few traditional bakeries that make their loaves from scratch without preservatives

4 mins

Like It Or Not, Clean Meat Is Coming

With the environment and food security being issues of particular urgency in our increasingly crowded world, clean meat is coming to the rescue

5 mins

Stacks Of Harvest

Apollo Aquaculture Group believes vertical fish farming is the way of the future

6 mins

Utter Fabrication

The allure of 3D food printing

7 mins

You Say You Want A Revolution

As with most good things, it all started with an idea between friends—wine-loving, wine-drinking friends, in this case. Before you know it, you have RVLT on your hands.

3 mins

Rebranding Bordeaux

A new generation of young vintners are injecting a dose of casual cool into the region’s traditional winemaking scene

5 mins

Dining In The Clouds

With plenty to pique the gourmet’s interest, Interlaken and the Jungfrau region offer much more than picturesque mountain views

3 mins

Best Meals In Delhi: A Historical Food Journey

Delhi’s diverse food offerings reflect hues of various cultures coming together in one mouth-watering mosaic

8 mins

WINE&DINE の記事をすべて読む

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.