WINE&DINE - March/April 2018
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March/April 2018 issue Digital Access. 
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In this issue
To mark International Women’s Day on 8 March, we dedicate our Mar/Apr 2018 #WonderWomen issue to the talented ladies in F&B Taking the Lead: Female chefs like Akane Eno of Sushi Kimura and Sarah Lin of Wolf Burgers are helming restaurant kitchens and jazzing things up Ladies of Immaculate Construction: Why it’s a misnomer that female chefs have it easier in pastry Somm Sisters: Inspiring women sommeliers share their stories Woman in Charge: Meet Grace Tan, Director of TOTT Store A Place of Her Own: Local sushi chef Aeron Choo just wants to cook from the heart Let Sleeping Bullfrogs Lie: How Chelsea Wan is taking her family’s frog farm business to greater heights And from our regular columns: Restaurants: New openings and menus at Tablescape, Caffé B and more Heritage: Ji Xiang Confectionery at Everton Park continues to make ang ku kueh the traditional way Taste: The new spins that top chefs in Singapore are putting on popular local delights Chef’s Talk: Spanish cuisine is not just about table sized paellas, according to Esquina's chef Carlos Montobbio Recipes: Chefs Heidi Flanagan of Origin Grill & Bar and Josephine Loke of 665 Degrees Fahrenheit share recipes for the grill and more Wines: Montalcino-based Castiglion del Bosco winery is making big strides; the philosophies behind vintage champagne; Yamazaki’s spellbinding limited edition Mizunara 2017, and more Travel: The Philippines’ culinary reawakening across its provinces; and a city report on Melbourne
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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.