In this issue, join us down in funky town as we get into a frothy fermentation frenzy. By way of kimchi and kombucha, tofu and tempe, beers and bread, Asian cheese and more cheese, we find that fermentation is more than just a technique to preserve produce, chefs are using it to get bolder and punchier flavours. We also go behind the scenes at the recent Andre Chiang and Albert Adria Four Hands dinner collaboration.

This issue is dedicated to all of you - for all the sweet memories and spicy moments that have defined our existence as an indie food magazine. 
"Sugar, spice and everything nice"
These were the ingredients chosen to create the Powerpuff girls, but they are also ingredients present in many desserts we have come to know and love.
As such, in the spirit of the festive season where desserts are a common sight on many of our tables, we are focusing on all things sweet and spicy in our last issue 2020.

 Enjoy!

In light of the COVID-19 fallout, to continue pushing a publication that champions the bacchanalian joys of dining and wining would be tone deaf and insensitive. 

What we’ve done for this issue is to par back and let the voices of the industry shine. In our COVID-19 special, we speak with six different operators, from chefs to restaurateurs to bar owners, to discover how they weathered through the darkest days of the pandemic. We profile the partners behind the latest “It” pizzeria – a local spinoff of a legendary Brooklyn institution – on how they turned desperation into inspiration to create a more conscious, sustainable concept.
 
With Mid-Autumn Festival round the corner, we’ve also reached out to veteran mooncake makers, to find out what keeps them going despite their heritage craft dying in the face of automation. 

It is the darkest night that produces the brightest stars. Difficult as times may seem now, brighter days will come. 

Celebrating Singapore's local artisans -- from #MadeinSG artisanal produce to homegrown hawkers, bakers and chefs, to heritage nibbles and street eats. 

It’s been a whirlwind 2019 for us at SALT.

While we were preparing for our year-end issue, the production timeline coincided with a flurry of Christmas party invitations and Chinese New Year preview tastings. The curious mélange got us thinking: why not do a dual cover, to capture this dichotomous blend of old traditions and new beginnings?

And so this “New Traditions / Future Tastes” issue was born. 

For starters, we’ve dished up food trends and innovations from around the world, such as plant-based proteins, note-by-note cooking and personalised diets (pg 14). Vegan dining is on the rise, including in a produce-driven country like Japan (pg 28).
 
Closer to home, innovation is thriving in our burgeoning food tech scene, where three local start-ups are re-engineering staple foods to become healthier and tastier for future generations (pg 50, 87 and 91).

It’s hard to talk about innovation without reflecting upon past traditions, so we’ve also turned around to examine our rich food heritage, starting with Singapore’s oldest cuisine: Peranakan food (pg 111). Local chefs and food businesses also chip in to share how they’re championing traditions through modern ways – from eating sustainably (pg 123), to producing home-grown seafood (pg 101), to even the way we see and perceive the restaurant industry (pg 18). 

It being the festive season, we’ve taken the feasting quite literally and wrapped things up with not one, but two decadent food spreads for your tasting pleasure (pg 54 and 83). 

We hope you’ll enjoy this special festive issue.

SALT: A Pinch Of Good Taste.

In this issue, we explore all things French, from traditional French cuisine to modern concepts. We follow Chef Mickael Cornac, to discover what goes on in a day in his life, we chat with wunderkind Chef Vianny Massot, who brings with him a rich nine-year experience of honing his craft under the tutelage of the French juggernaut, Joël Robuchon. Among those, the story of lavender; it is often referred to as the soul of Provenance. The colour, the texture, and the scent of a lavender field encapsulate for many the essence of Provence. Follow us down the lavender roads in Provence from the field to the distillery and be astounded by the beauty of this blue gold. We also take a look at how French food has influenced film over the years, from classics like Babette's Feast to the well-known animated movie: Ratatouille. French food and cooking are generally considered the backbone and the underpinning of many cuisines across the Western world, so grab a croissant and join us on this unique trip down the French countryside.

There is never just one taste in Thai food, there are always many tastes together. It is always a combination of flavours that becomes uniquely Thai. The heat is always intrinsically balanced and linked to other dimensions of flavour to strike the most accessible balance.  In this issue, we celebrate this harmony of flavours in a joyful spread of pictures, stories and colours.  

With its spicy and aromatic counterpoints of flavour, and the lively textural contrasts it affords, the food of Thailand is certainly one of the world's most entertaining and engaging cuisines. Influenced by India in the use of herbs and spices, and borrowing cooking techniques from the Chinese, the Thais over the centuries have added innovations that resulted in an original and diverting collection of dishes.

This April, Salt takes a culinary adventure to Chiang Mai. Join us for an intimate journey into the distinctive aromas and flavours of Northern Thai cuisine - lemon grass, coriander, coconut cream and fresh green chilis, fragrant galangal and pungent nam pla, the fermented fish sauce ubiquitous in Thai kitchens. We take a closer look at the fresh, exciting flavours and the elegantly balanced complexities of the food.

It's a celebration! For our last issue of the year, we get into a jolly mood and explore all the gustatory wonders of festive feasting -- starting with yuletide treats and cocktail pairings that will bring your Christmas party to the next level. Sweets are also at the forefront these months, as we delve into the traditional Chinese sweet soups known as tang shui; and two people of very different pastry backgrounds together for a chat. Where does flavour start? We find out as we go beyond farms to look for the perfect seed with chefs Alain Passard and Dan Barber; and uncover the secrets of one of the cornerstones of Cantonese cooking, superior stock. This issue is also quite unique, as it's the first time Salt is taking a look at the wonderful world of weddings. We speak to two mavens of the floral industry; as well as some of the most exciting cake makers around; and introduce some of the hottest spots to have your special day.

For the months of September and October, we take a step back from excess to consider the importance of mindful and sustainable dining. We meet the owners of socially- and ecologically-conscious grocery shops; locavore bartenders and chefs; and the Singaporean potters who are combining art and functionality. We also speak to some changemakers in the world of gastronomy: from big-name chefs that open soup kitchens, to scientists revolutionising the way food is prepared. If all else fails, we consider a pessimistic "what if?" — with gourmet meals you can prepare in your doomsday bunker, wartime recipes, and a bout of local foraging. So stock up on canned goods, remember to use that metal straw, and enjoy the read!

This July/August issue, we re-visit Singapore’s vibrant dining landscape. We meet a new generation of resourceful farmers who are growing a variety of herbs and vegetables in their urban farms; homegrown food producers who brew their own artisanal soy sauce; as well as artistic chefs who tell us what their tattoos mean to them. We also explore Singapore’s laksa legacy and learn about the different varieties of this well-loved spicy noodle soup, and journey to Morocco for a unique food experience. Enjoy!

We wrap up SALT's first year with delicious foods that come in packets, big and small! This issue, we explore some of the lesser-known kuehs from different Chinese dialect groups, ruminate on the origins and future of dim sum, and pair off festive rice dumplings with some exquisite teas. Beyond our shores, we go in search of wasabi in Tasmania, Australia, and contemplate the monumental role that pork plays in Filipino cuisine. Finally, we wind down with a nice drink, and speak to a whisky master blender about her drams and expectations.

It's getting hot in here! This issue, we look into the thrilling world of modern Thai cuisine, before exploring some of the unique ingredients the country has to offer--like underground rock salt and Thai truffles. Going to the source of flavour, we visit a Singaporean-run pepper farm in Kampot producing some of the most sought-after spices in the world; and uncover the secrets of rempah used in local cuisine. Heading into the kitchen, we test out some fiery recipes from the cookbook Guerrilla Tacos.

It’s 2018! We’re putting the ‘super’ in ’superfood’ by starting the new year right with curative Alpine herbs, nutrient-dense chufa, vitamin-loaded seaweed, and regenerative bird’s nest. We also get inspiration from the clean flavours and health benefits of Korean Temple Cuisine. In anticipation for Chinese New Year, we go in search of sustainable seafood and bak kwa (barbecued pork). But first on our new year resolution list: mastering the complex recipes from Modernist Bread.

Once upon a December, SALT magazine celebrated Christmas  with stories about festive Eurasian food and English bubblies. In our Fantasy issue, we also dreamt up an enchanting food spread inspired our favourite fiction, learnt the mysteries behind Japanese wagashi, got inspired by Janice Wong's whimsical food art desserts, and rubbed shoulders with Highland Park Whisky's Viking-like brand ambassador.

Hello from the outside! Get your sunnies and grab your fans, this issue we head out to the find bees, an urban farm, a Full Moon Party, old-school buttercream cakes, disappearing street food, and a beach side party complete with ceviches and hip-shaking salsa music! As a salute to Singapore's 52nd birthday, we speak to two very different local chefs on how they fly the flag for Singaporean cuisine.

For SALT's debut issue, we explore the smouldering secrets behind wok hei, discover the smoking process of Volendam eels, and knock back artisanal rum from Cambodia.

Sugar  //  Spice 

Let There Be Light 

Loco For Local

Future Tastes

New Traditions

A French Affair

A Harmony Of Flavours

It's A Celebration

The Mindful Issue

Local Colour

It's A Wrap

Too Hot To Handle

Superfood

Sweet, sweet fantasy

It's Alive!

Let's Go Outside

SALT is dedicated to bringing out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.

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