In this issue

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!

Room For More

A good way forward is to have a diversity of perspectives in the F&B awards scene, muses Konstantino Blokbergen, industry veteran and chef-owner of Firebake - Woodfired Bakehouse & Restaurant.

2 mins

Manage A Trois

Meet the three chefs helming ç”°Magic Square, a year-long pop-up at Portsdown Road.

4 mins

Brew Town

The rise of locally made craft beers and spirits.

4 mins

Good Ol' Swiss Roll

Rich and Good Cake Shop continues to preserve traditional cakemaking in a world where speed and convenience rank above all.

3 mins

A Truly Great Restaurant!

To stand out has never been tougher in our competitive dining scene and increasingly connected world

8 mins

Locavore In A Concrete Jungle

Chefs in Singapore face challenges from many sides when championing local produce in their dishes. Will our locavore movement be more than just a passing culinary fad?

7 mins

Baby Steps From Farm To Plate

Pocket Greens helps enthusiasts, and more than a few top chefs, grow their own microgreens and baby vegetables

6 mins

Third Time Lucky

Meet Joshua Kalinan Sinnathamby, the first Singaporean sommelier to be crowned Sake Sommelier of the Year by the International Sake Sommelier Association

3 mins

New World Order

Jeremy Gordon, winemaker of Amelia Park in Western Australia’s Margaret River, shows how the region is dispelling old notions of Australian winemaking with ambrosias that offer elegance and complexity

5 mins

The Raw Deal

For an unparalleled tasting of low-intervention organic, biodynamic and natural wines, look to Raw Wine

5 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.