WINE&DINE - September/October 2018
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September/October 2018 issue Digital Access. 
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In this issue
In conjunction with the launch of Singapore’s Top Restaurants 2018/2019 presented by Wine & Dine, our Sep/Oct #BehindTheScenes issue is an ode to the restaurants we admire the most—those with the finest food and the biggest hearts. Our slate of stories takes a peek into the psyche of these outstanding chefs and restaurants. Our story Truly Great Restaurants considers how stellar restaurants are making their impressions last, even as the competition gets stiffer, while our Visionaries column shines the spotlight on the six restaurants who received three stars in our Singapore’s Top Restaurants 2018/2019 guide. Locavore in a Concrete Jungle explores how chefs are weaving local produce into their cuisines, while Culinary Diplomacy looks at the culture of chef collaborations. In our regular columns, look out for new restaurant openings and fresh menus at Kappo Shunsui, Guccio Ristorante and Yoshi restaurant; find out all how Pocket Greens is getting people to grow their own microgreens; hear from F&B veteran chef-owner Konstantino Blokbergen about F&B awards; and meet three young local chefs helming an experimental kitchen pop-up. In our Heritage section, we pay a visit to Rich and Good Cake Shop to learn about their pillowy swiss rolls, while in Wine and Drinks, we feature the first Singaporean sommelier to be crowned sake sommelier of the year, and find out how Amelia Park and wineries in the Margaret River region are dispelling old notions of Australian winemaking. In Travel reads, we bring you dapper glamping options, and meander through Sydney’s atmospheric precincts. Happy reading!
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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.