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Tatler Dining Singapore Magazine - June 2018

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In this issue

This publication’s second issue picks up on a renewed focus on sustainability and includes conversations with Singaporean custodian of Peranakan fare Malcolm Lee of Candlenut, and the UK’s Simon Rogan of riverside restaurant and farm L’Enclume, which prides itself in being able to serve a cuisine inspired primarily by its surrounds. There’s also a feature on how produce with provenance is fuelling Great Britain’s latest gastronomic revolution, while locally, it spotlights a handful of young eco-warriors who are leading the charge for a more sustainable food industry, alongside delectably ingenious ways of reducing food waste when serving up prized seafood. To boot, it also makes a case for sake’s often overlooked versatility.