WINE&DINE - November 2017
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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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Out Of The Oven
With a long standing tradition of modernising the face and taste of Middle Eastern cuisine in Tanjong Pagar, the Fat Prince Bar-Kafé-Kebab’s latest acquisition now further revolutionises how meat is prepared.
Koma Chameleon
It is always a pleasant surprise when you dine at KOMA. From the sights; to the sounds and even the scents, no one meal is similar from the last thanks to its quick changing menus and visually arresting (read: expansive) interiors.
A Toast To Health
Though vilified by modern science, alcoholic beverages were historically made for good and was once considered a healthier option than good ‘ol H2O.
Buzzing Around The City
John Chong, the founder of Bee Amazed Garden and raw honey boutique, MY HONEY, shares his journey of how he discovered beekeeping and his dreams for beekeeping in urban Singapore.
Fruit Of The Earth
One of the oldest organic wine domaines in Burgundy, Clos des Vignes du Maynes has always been farmed with the greatest respect for the earth and the current third-generation vigneron, Julien Guillot, is a leading light of biodynamic winemaking in the region.
The Allure Of Plants
As the demand for sustainable dining and living gets louder, the Banyan Tree Group responds with eco-driven, green collaborations alongside ORI9IN and Grassroots Pantry.
Eating Your Way To Nirvana
As the world struggles with deforestation and over-farming, temple cuisine proves that it is possible to care for the environment while enjoying the food you eat.
The Secret To Aging Well
Fermentation, a cornerstone of food cultures across Asia, is enjoying a revival in contemporary cuisine thanks to chefs who have taken it upon themselves to carry on the tradition.
Going Back To Nature
Ingredients that now commonly show up in derivatives of Indonesian and Malay cuisines were once used by traditional healers for their medicinal properties.
The Hills Are Alive
They say you can take the girl out of Singapore, but Restaurant Klösterle’s chef Ethel Hoon, is a testament that you can’t take Singapore out of the girl. From Cornell to the Cordon Bleu, and celebrated stints in Michelin-decorated institutions, discover how she keeps the Lion City spirit alive with her husband, chef Jakob Zeller, in the Austrian Alps.