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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.
In conjunction with the launch of Singapore’s Top Restaurants 2018/2019 presented by Wine & Dine, our Sep/Oct #BehindTheScenes issue is an ode to the restaurants we admire the most—those with the finest food and the biggest hearts. Our slate of stories takes a peek into the psyche of these outstanding chefs and restaurants. Our story Truly Great Restaurants considers how stellar restaurants are making their impressions last, even as the competition gets stiffer, while our Visionaries column shines the spotlight on the six restaurants who received three stars in our Singapore’s Top Restaurants 2018/2019 guide. Locavore in a Concrete Jungle explores how chefs are weaving local produce into their cuisines, while Culinary Diplomacy looks at the culture of chef collaborations. In our regular columns, look out for new restaurant openings and fresh menus at Kappo Shunsui, Guccio Ristorante and Yoshi restaurant; find out all how Pocket Greens is getting people to grow their own microgreens; hear from F&B veteran chef-owner Konstantino Blokbergen about F&B awards; and meet three young local chefs helming an experimental kitchen pop-up. In our Heritage section, we pay a visit to Rich and Good Cake Shop to learn about their pillowy swiss rolls, while in Wine and Drinks, we feature the first Singaporean sommelier to be crowned sake sommelier of the year, and find out how Amelia Park and wineries in the Margaret River region are dispelling old notions of Australian winemaking. In Travel reads, we bring you dapper glamping options, and meander through Sydney’s atmospheric precincts. Happy reading!