Meet Joshua Kalinan Sinnathamby, the first Singaporean sommelier to be crowned Sake Sommelier of the Year by the International Sake Sommelier Association
It has been a long journey to success for Joshua Kalinan Sinnathamby. Certainly, when the 52-year-old first joined Singapore Airlines as a flight steward all those years ago—26, to be exact—he would not have guessed that he would represent the airline in one of the world’s most prestigious sake competitions. On 20 May this year, after two prior attempts in 2015 and 2016, Joshua finally took top spot to be crowned the Sake Sommelier of the Year by the International Sake Sommelier Association. The competition was held at the Millennium Hotel in Knightsbridge, London, and pitted him against sake sommeliers around the world on blind tasting, food pairing and of course, service and knowledge.
“I am overjoyed but do not want my success to cloud my mind as I am still learning about sake,” says Joshua modestly. “I am happy to represent Singapore and Singapore Airlines on the world stage. Winning definitely makes me feel recognised for all my hard work and effort.” We’ll kanpai to that!
ãã®èšäºã¯ WINE&DINE ã® September/October 2018 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ WINE&DINE ã® September/October 2018 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spiceâs role in Singaporeâs history.
New And Improved
The ever-profound chef-owner Kenjiro âHatchâ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singaporeâs new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesnât have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the âdo-nothing farmingâ philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that weâve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDHâs Sustainable Spice Initiative; and chef Nakâs one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
