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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. We don’t just cover the local dining scene; we also bring you the latest gourmet news from around the world, from the latest Michelin-starred restaurants to food festivals. Our writers interview top culinary personalities to share with you their valuable insights. Wine has always been one of our editorial strengths. We check out excellent vintages, explore lesser known wine regions, and pick boutique wines that are worth a place in your cellar. We also talk to winemakers, whisky distillers and other drink purveyors to find out more about the latest trends that are shaping the future of the wine and spirits industry. We offer great tips on entertaining at home, too. Our stylishly photographed recipes, which come with clear instructions from the contributing chefs, inspire our savvy readers to whip up delectable treats in their own kitchens. Our travel features don’t just fill you in on the latest resorts and hotels to check into, they explore dining trends happening in another part of the world, and the multifaceted role of food in other cultures. The fascinating stories add to our holistic editorial coverage on the gourmet lifestyle and the art of good living.
I recently read a local news report about Singapore being named the 10th most-visited destination for travellers on Twitter and the top reason that attracted these tourists to our sunny shores is none other than good local food like chilli crab and chicken rice. It’s easy to see why foodies from around the world are willing to travel thousands of miles just to savour Singaporean dishes like satay, rojak, laksa, bak kut teh and more—the food is diverse and boasts a rich melange of flavours distilled from diverse cultures and traditions. While Singapore is famous for its hawker food, the country is also considered a hotspot for top-class gastronomy and drinks, home to local restaurants such as Odette, Burnt Ends, Waku Ghin and Les Amis. In fact, this food loving city state recently played host to The World’s 50 Best Restaurants 2019—the first country in Asia to host the prestigious culinary awards. With food being such a big part of Singapore’s culture, what better way to celebrate the nation’s 54th birthday this month than by recognising the people who have made significant contributions to the F&B industry and celebrate the impact they make in bringing Singapore to the world (p51). We also shine the spotlight on chefs like chef Dave Pynt of Burnt Ends restaurant (No.10 on the Asia’s 50 Best Restaurants List 2019 and chef Julien Royer of Odette (No. 18 in The World’s 50 Best Restaurants 2019), and companies that have made a name for themselves in the local food industry and are now leaving a mark outside Singapore with their overseas venture. We also delve into the stories behind some of the favourite local snacks that travellers love to bring home with them like IRVIN’s salted egg fish skin, The Golden Duck chilli crab seaweed tempura, and Prima Taste’s range of premixes of Singapore dishes (p42).