WINE&DINE - September - October 2019

Bu konuda

As we celebrate the launch of the 22nd edition of our annual
dining guide, it dawned upon me that we are in the golden
era of recognition for the culinary industry, with a slew of
internationally recognised awards like the Michelin Guide,
the World’s 50 Best and Asia’s 50 Best, doing its part to not
only elevate the profession but help thrust outstanding chefs into the
global limelight. But apart from offering affirmation to chefs and their
teams who work hard year-round to ensure we always have delicious
meals on our plates, I see these awards as an additional platform for chefs
to share their ideas and causes. In this spirit, we’ve dedicated this issue to
our award winners including chef Peter Rollinson of Flutes Restaurant.
Bar, chef Mike Tan of Madame Fan, chef Shigeru Koizumi of ESORA, and
chef Tristin Farmer of Restaurant Zén, who share their thoughts on what
defines a top restaurant and how much awards and recognition matter to
them. Turn to p26 to see the full list of winners.
In the rest of the magazine, you will also discover interesting reads
about some of the issues plaguing our food industry—sustainability
and longevity—where our writers delve deep into the respective topics
and shares their findings on what it takes for a restaurant to be truly
sustainable (p48), and what chefs are doing to survive and thrive in a
highly competitive and challenging dining scene (p38). For those looking
for travel inspiration, we’ve got great suggestions for you to plan a short
foodie getaway to Bintan (p78) or a gastronomic trip to France (p80)
where you’ll get to experience some of the best produce the country has
to offer.

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.