WINE&DINE - September - October 2019

Publisher: Wine & Dine Experience Pte Ltd
Category: Cooking, Lifestyle
Language: English
Frequency : Bi-Monthly

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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.

As we celebrate the launch of the 22nd edition of our annual dining guide, it dawned upon me that we are in the golden era of recognition for the culinary industry, with a slew of internationally recognised awards like the Michelin Guide, the World’s 50 Best and Asia’s 50 Best, doing its part to not only elevate the profession but help thrust outstanding chefs into the global limelight. But apart from offering affirmation to chefs and their teams who work hard year-round to ensure we always have delicious meals on our plates, I see these awards as an additional platform for chefs to share their ideas and causes. In this spirit, we’ve dedicated this issue to our award winners including chef Peter Rollinson of Flutes Restaurant. Bar, chef Mike Tan of Madame Fan, chef Shigeru Koizumi of ESORA, and chef Tristin Farmer of Restaurant Zén, who share their thoughts on what defines a top restaurant and how much awards and recognition matter to them. Turn to p26 to see the full list of winners. In the rest of the magazine, you will also discover interesting reads about some of the issues plaguing our food industry—sustainability and longevity—where our writers delve deep into the respective topics and shares their findings on what it takes for a restaurant to be truly sustainable (p48), and what chefs are doing to survive and thrive in a highly competitive and challenging dining scene (p38). For those looking for travel inspiration, we’ve got great suggestions for you to plan a short foodie getaway to Bintan (p78) or a gastronomic trip to France (p80) where you’ll get to experience some of the best produce the country has to offer.


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