WINE&DINE - November/December 2018Add to Favorites

WINE&DINE - November/December 2018Add to Favorites

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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.

WINE&DINE Magazine Description:

YayıncıWine & Dine Experience Pte Ltd

kategoriFood & Beverage

DilEnglish

SıklıkBi-Monthly

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.


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