WINE&DINE - July/August 2018
Get WINE&DINE along with 8,000+ other magazines & newspapers
Try FREE for 7 days
Latest and past issues of 8,000+ magazines & newspapers
Digital Access. Cancel Anytime.1 Year$99.99 $49.99 Save 50%
Latest and past issues of 8,000+ magazines & newspapersDigital Access. Cancel Anytime.Get WINE&DINE
Buy this issue $3.99
July/August 2018 issue Digital Access. 
Subscription plans are currently unavailable for this magazine. If you are a Magzter GOLD user, you can read all the back issues with your subscription. If you are not a Magzter GOLD user, you can purchase the back issues and read them.
- Magazine Details
- In this issue
Magazine Description
In this issue
This year, Singapore holds the chairmanship of ASEAN, a grouping of 10 Southeast Asian countries. No doubt, this holds greater diplomatic than gastronomic significance, but for the gourmet, it serves well as a reminder that local cuisine has a regional context. While each country holds dear the heritages of their own cuisines, geographical proximity and common experiences mean a certain shared food history. Our cover story ‘A Journey of Flavours’ connects the dots in this respect, tracing the mutual influences and evolution of Southeast Asian cuisine. ‘ASEAN community’, takes us on a meander through the market enclaves of Singapore, rich with Southeast Asian produce, while ‘Beyond Basic’ uncovers some unusual Southeast Asian herbs. Against the backdrop of regional context, it’s the chefs and restaurateurs ultimately who make our region’s vibrant cuisine come alive. In that vein, we pick out some of the hottest restaurants in the region putting a vocabulary to modern Southeast Asian cuisine. We also seek insights from Southeast Asian chefs and restaurateurs working at home and abroad. In our regular sections, check out new restaurant openings and fresh menus at Rang Mahal, Qi-House of Sichuan and Forbidden Duck; read our ‘Chef du Jour’ interview with Jeremmy Chiam of Le Binchotan; and hear what Chef Kantha Chookiat of River Wok restaurant has to say about innovation and Southeast Asian cooking. We also catch up with the founder of Filipino artisanal ice cream brand Carmen’s Best, visit heritage popiah maker Kway Guan Huat, and head to Bhutan for an immersive experience of peace and tranquility. For the latest in wine, read about how Languedoc-based Mas de Daumas Gassac estate makes some of the finest Bordeaux-style blends outside of Bordeaux, learn how the regions of Rheingau and Rheinhessen showcase unique winemaking styles of Germany’s wine country, and meet Veuve Cliquot’s Gaelle Goossens, who’s young, talented and leaving her mark in the wine world.
Cancel Anytime [ No Commitments ]
Digital Only
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.