WINE&DINE Magazine - April - June 2021Add to Favorites

WINE&DINE Magazine - April - June 2021Add to Favorites

Go Unlimited with Magzter GOLD

Read WINE&DINE along with 8,500+ other magazines & newspapers with just one subscription  View catalog

1 Month $9.99

1 Year$99.99 $49.99

$4/month

Save 50% Hurry, Offer Ends in 7 Days
(OR)

Subscribe only to WINE&DINE

Buy this issue $3.99

Subscription plans are currently unavailable for this magazine. If you are a Magzter GOLD user, you can read all the back issues with your subscription. If you are not a Magzter GOLD user, you can purchase the back issues and read them.

Gift WINE&DINE

In this issue

It is this bold use of aromatics that distinguishes the food of the largest continent from the rest of the world. And it is this simultaneous titillation of the olfactory and palate that has European chefs falling head over heels.

New And Improved

The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.

New And Improved

1 min

Sharing Is Caring

Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.

Sharing Is Caring

1 min

Let Land Grow Wild

Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.

Let Land Grow Wild

7 mins

Building Blocks From The Archipelago

For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.

7 mins

The South Asian Misnomer

Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.

The South Asian Misnomer

8 mins

Nutmeg's Role In Singapore's History

From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.

Nutmeg's Role In Singapore's History

6 mins

Keepers Of The Spice Trade

From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.

Keepers Of The Spice Trade

7 mins

New Blood

The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.

New Blood

7 mins

Sugar, Spice And Everything Nice

Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.

Sugar, Spice And Everything Nice

4 mins

Pairing Spice-Driven Cuisines With Wine

Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.

Pairing Spice-Driven Cuisines With Wine

7 mins

Read all stories from WINE&DINE

WINE&DINE Magazine Description:

PublisherWine & Dine Experience Pte Ltd

CategoryFood & Beverage

LanguageEnglish

FrequencyBi-Monthly

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.


  • cancel anytimeCancel Anytime [ No Commitments ]
  • digital onlyDigital Only
MAGZTER IN THE PRESS:View All