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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