WINE&DINE - November 2017
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November 2017 issue Digital Access. 
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In this issue
It’s Happy Hour! This issue, we pay tribute to a thriving drinks scene in Singapore, one that sees as many as 13 bars making it to this year’s Asia’s 50 Best Bars List, notably more than Hong Kong or Tokyo. Plus it’s that time of year when we’re reminded left right and centre that year-end festivities are near. We help you gear up to be in good spirits with the same. First up, the art of ageing cocktails, and a distilled tour of bitters, whisky and that notorious green fairy, absinthe. Then it's a short note on Atlas’ new Juniper society, followed by five easy-to-whip-up cocktail recipes by Vijay Mudaliar of Native bar. In our regular lineup, we have Trending – Tea-tillating Roasts; a QnA with chef Joseph Yeo, SPRMRKT in Chef du Jour; the latest foodie produce, home and kitchen products to covet in To Market and Home & Kitchen; in Restaurants, new openings and menus to sink your teeth into such as Blackwattle and Raccine; a winemaker interview with Enrique Tirado, Don Melchor; an ode to Romagna’s Sangiovese; and in Travel, a discovery of Portugal’s culinary delights.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.