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In this issue

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!

SALT - A Pinch Of Good Taste Magazine Description:

PublisherTonghuai @ Media Pte. Ltd

CategoryFood & Beverage

LanguageEnglish

FrequencyQuarterly

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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