WINE&DINE - September - October 2020

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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).

Restaurants & Bars

Restaurants & Bars

9 mins

Taking The Stage With Confidence

At the tender age of 26, head chef Ernest Toh helms the kitchen at NKU Firewood in Taiwan, cooking up a storm with local ingredients while staying true to his identity.

5 mins

Tea Culture Around The World

More than just a widely consumed beverage, tea has reshaped nations, changed the cause of history, and is deeply intertwined into our global cultural fabric.

8 mins

Old Is Gold

Aged for a more mellow and complex taste, pu’er or pu-erh is what tea aficionados are looking for at boutique tea shops or luxury auction houses.

5 mins

The Custodians Of Pekoe

A worldwide phenomenon, tea culture is prevalent in cultures across the globe. We shine the spotlight on three institutions doing their part in preserving the art and history of tea: Chá Gorreana plantation in Portugal, Jeju Osulloc Tea Museum in Korea, and the UK Tea Academy in London.

5 mins

Brewing Since 1925

From pre-war times to the 21st century, Pek Sin Choon has stood the test of time and, despite the laborious processes, has successfully maintained its traditions for almost a 100 years.

5 mins

Drunk On Tea

Master brewers and mixologists have long been incorporating all forms of caffeine in their creations and the unassuming tea is no exception.

5 mins

Two Sides Of The Same Coin

From its cultivation on elevated sites to its important role as a food pairing beverage, tea shares many similarities with wine.

6 mins

Clarity In A Cup

Made for the modern tea enthusiast, these teahouses may come in a variety of guises but all lead back to the quiet gratification that is the crux of tea-drinking.

4 mins

The Kettle Diet

Is two a crowd? Or could Pinot and pu’er share a spot on the dining table?

4 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.