‘When the walls come down, how do we move forward from here?’—is a question that most of us are musing about right now. Do we relish our newfound freedom by enduring long check-ins just to jet-set across the planet? Or should we exercise caution? Meekness? Choose staycations in the unexplored backyards of our country over far-flung trips to the dramatic landscapes of Iceland, for instance.
It’s hard to imagine the prospects of travel after the restrictions have been lifted. I say, different, but good. After being stuck in our homey realms for so long, this is an opportunity to rejoin the world with a gentler approach. Putting ‘holistic’ into our travel dictionaries as we navigate destinations in search of building more positive and meaningful connections.
As I spent the last few days flicking through my travel photo archives in a bid to snoop on holidays I can never take, also to ‘spark joy’, the photos of my most recent trip to Lisbon catch my eye. A fortuitous journey that I embarked on, right before the full-blown effects of the Covid-19 pandemic had rolled out; I’m struck by how much of the trip I had pledged to memory.
Prior to the trip, I had pumped myself up to sample the best of the best, but unlike so many of these foodie cities that I’ve visited, the Portuguese city’s offerings did not set me up for mediocrity. Quite contrarily, it bowled me over. If circumstance allows, once the coast is clear, I’m making a beeline for Portugal again. Hopefully with the partner in tow, if my eventual migration to France pans out. But that’s a story left for another day.
Denne historien er fra July - August 2020-utgaven av WINE&DINE.
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Denne historien er fra July - August 2020-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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 spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s 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 doesn’t 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 “do-nothing farming” 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 we’ve 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; IDH’s Sustainable Spice Initiative; and chef Nak’s 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.
