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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.

Wearing Your Heart On Your Plate

Edward Voon, executive chef of Hong Kong’s Le Pan, is happy when customers feel the love in his dishes.

4 mins

Keeping Culinary Traditions Alive

From selling Hokkien noodles from a pushcart stall in the 1970s, Thye Hong Hokkien Mee, helmed by third generation owners Ben and Rina, has since grown to include six outlets island-wide.

3 mins

A Framework For Success

Employment and Employability Institute will be teaming up with Disciples Escoffier to pave the way to sweet success for Singapore’s culinary talents

2 mins

New Era In Fine Dining

Top chefs around the world are setting the stage for a new era in fine dining.

6 mins

The Luxe Loot

Chefs’ picks of the most luxurious ingredients they can’t do without

4 mins

The Story Of Vanilla

The story of vanilla is one of conquests, travels over tropical seas and a slave boy’s clever idea.

4 mins

When Craft Is Like A Box Of Chocolates

You never know what you’re going to get: Lemuel and the bean-to-bar chocolate they make.

4 mins

Spirited Away

Joe Alessandroni has got his finger on the pulse when it comes to spirits, cocktails and glamorous bars.

5 mins

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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.