WINE&DINE - December 2017
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December 2017 issue Digital Access. 
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In this issue
Christmas is our favourite season of the year, a time when we give ourselves a few moments to count our blessings and look forward to a brand new year. It’s also when we pull out all the stops and party. We’ve got you covered in that department with our #FestiveIssue. It’s rich with feasting and gifting ideas, stories about what Christmas feasts are made of around the world (not just Turkey!), non-vintage champagnes and champagne cocktails, nine hometown festive recipes from top chefs in Singapore, and a list of online specialist grocers that will help you bring something special to the table this year. Most of all, don’t miss our special report on Sussex sparkling wine producers who are making a name for English wines. Other tidbits to check out: Our interviews with Singapore’s latest Bocuse d’Or hopeful, chef Noel Ng, and Shigeyuki Kusunoki, director of Kusunoki Winery in Nagano, Japan; a sea sojourn through Japan’s coastal cities; and new restaurant openings and menus from Adrift, Bayswater Kitchen, Nude Grill and more.
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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.