Magazine Description

In this issue

What’s the future of food? It’s a question that opens a Pandora’s box of open-ended answers and further questions. That’s why, this issue, we decided to tackle the topic across a broad spectrum of angles. For a wee bit of crystal-gazing, we ask trusted food luminaries like Loh Lik Peng and Beppe De Vito for their takes on the future of food up to 2050. In our stories on the future of food, bug snacks, 3D food printing and lab-grown meats, we think about how we can tackle pressing issues facing our food system and how our diets and lifestyles may change in a not-so-distant future. Meanwhile, avant garde chefs Ryan Clift and Han Li Guang go wild in our pictorial spread, envisioning what would be #OnTheTable in 30 years and Apollo Aquaculture tells us why vertical fish farming is the way to go. In regular news, we check out new restaurant openings and new menus at The Gyu Bar, Majestic Restaurant and more, and catch up with one of our favourite heritage heroes at Jie Bakery. We hear ‘Chef’s Talk’ guest Ivan Brehm’s views on how technology and social media can be a double-edged sword, and interview pastry chefs duo Ben Goh, InterContinental and Carina Tan, Fairmont. Last but not least, we suss out trending wines at Pro Wein international wine far in Dusseldorf; learn how Bordeaux winemakers are giving their region’s wines a makeover, and go on a food journey in historic Delhi.