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WINE&DINE Magazine - July 2017

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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!

WINE&DINE Magazine Description:

Publisher: Wine-&-Dine-Experience-Pte-Ltd

Category: Food-&-Beverage

Language: English

Frequency: Bi-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.