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In this issue

As our nation’s birthday beckons, we celebrate the unique, glorious flavours that make this place home—Eurasian cuisine, arguably a true fusion food; our much-loved melange of kuehs; Kampong Glam eats; culinary doyenne Violet Oon’s heritage recipes, and backstories to three Singapore iconic brands: Chee Seng Oil, Fong Yit Kaya and Long Beach Seafood. Don’t miss our regular highlights too: new openings like Kappo Shunsui, Chinese Noodle Bar by Blue Lotus and Amò checked out and an exciting new menu at Saint Pierre uncovered. Plus, get your A-to-Z cheat sheet on pairing wines with Singapore’s favourite foods, get immersed in the world of Austria’s Styrian wines, and discover the magic of Maui!

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