In this issue

This issue, we shine the spotlight on award winners in Singapore’s Top Restaurants 2017/2018. This is a guide that the magazine puts together annually, reviewing over 300 restaurants in Singapore for their food, wine, service and ambience. This year’s edition is a little more special. We’ve revamped the look and feel of the publication and brought it online at www.toprestaurants.sg. Apart from the softcopy guide, expect to find latest news articles and videos on the restaurants featured.

But first, start getting to know these award-winning chefs and establishments through our September issue stories. In ‘On the Shoulders of Giants’, read about pioneer restaurants that helped to build the restaurant industry; in ‘Three Stars on a Plate’, drool over iconic dishes from our seven three-star restaurants; in ‘Early Risers’, 10 chefs below 35 talk about their growing pains, achievements and dreams; in ‘10 New Restaurants to Watch’, get a sneak peek on new entrants to the scene; and ‘In Sorting the Grapes,’ hear how restaurants and sommeliers shape a good wine list.

Plus, the goodies for foodies we have lined up in every issue – Trending: Castella cakes; Chef du Jour: Eugene See, Head Chef of Sichuan-inspired diner Birds of a Feather; Expert Opinion: The finer points of Sesame Oil; Restaurants: Blue Lotus Chinese Grill House, Iggy’s Gastro Bar and more; Wine feature: Krug’s annual iconic Grande Cuvée; Travel: Where Hong Kong Culinary Greats Dine; Aperitifs; Gourmet Traveller; To Market; and Home & Kitchen.

See Is For Sichuan

Meet Eugene See, head chef at Birds of a Feather, who updates Sichuan flavours with Western flair

4 mins

On The Shoulders Of Giants

Many decades in the making, our glittering restaurant scene did not arrive without first standing on the backs of these culinary stalwarts and other notables who have come and gone.

10 mins

Sorting The Grapes

As wine culture blooms, restaurants are putting more effort than ever in crafting their wine lists. But what makes a good list? 

5 mins

Velvet Glove

Chateau Margaux’s incessant push for quality ensures that its wines continue to seduce.

3 mins

Read all stories from WINE&DINE

WINE&DINE Magazine Description:

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.

In its latest reiteration, the magazine is a bi-monthly amalgamation of well-researched, long-form articles on food culture and how what we eat continues to shape the world we know.

Each issue takes on a universal theme that is a reflection of the current climate of the F&B industry and beyond, and includes interviews with the chefs and vintners you should be keeping an eye out for.

It's published alongside the magazine's website—www.wnd.sg—where you'll find the latest news from the region and abroad.

Being a gourmand means we appreciate good food no matter where it comes from; expect to see Michelin-starred restaurants of international acclaim featured alongside veterans of traditional food and a new generation of chefs dabbling in experimental, genre-defying cuisine.