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This year, Singapore holds the chairmanship of ASEAN, a grouping of 10 Southeast Asian countries. No doubt, this holds greater diplomatic than gastronomic significance, but for the gourmet, it serves well as a reminder that local cuisine has a regional context. While each country holds dear the heritages of their own cuisines, geographical proximity and common experiences mean a certain shared food history. Our cover story ‘A Journey of Flavours’ connects the dots in this respect, tracing the mutual influences and evolution of Southeast Asian cuisine. ‘ASEAN community’, takes us on a meander through the market enclaves of Singapore, rich with Southeast Asian produce, while ‘Beyond Basic’ uncovers some unusual Southeast Asian herbs. Against the backdrop of regional context, it’s the chefs and restaurateurs ultimately who make our region’s vibrant cuisine come alive. In that vein, we pick out some of the hottest restaurants in the region putting a vocabulary to modern Southeast Asian cuisine. We also seek insights from Southeast Asian chefs and restaurateurs working at home and abroad. In our regular sections, check out new restaurant openings and fresh menus at Rang Mahal, Qi-House of Sichuan and Forbidden Duck; read our ‘Chef du Jour’ interview with Jeremmy Chiam of Le Binchotan; and hear what Chef Kantha Chookiat of River Wok restaurant has to say about innovation and Southeast Asian cooking. We also catch up with the founder of Filipino artisanal ice cream brand Carmen’s Best, visit heritage popiah maker Kway Guan Huat, and head to Bhutan for an immersive experience of peace and tranquility. For the latest in wine, read about how Languedoc-based Mas de Daumas Gassac estate makes some of the finest Bordeaux-style blends outside of Bordeaux, learn how the regions of Rheingau and Rheinhessen showcase unique winemaking styles of Germany’s wine country, and meet Veuve Cliquot’s Gaelle Goossens, who’s young, talented and leaving her mark in the wine world.
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.