WINE&DINE - November/December 2018
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November/December 2018 issue Digital Access. 
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In this issue
The concept of luxury is ever-changing. Not just in the material sense, the luxuries of time, space, work and passions continue to evolve, and so too in the fine dining scene. While it used to mean starched tablecloths and elaborate decor with chefs hidden from diners, today though, it’s vastly different. In this issue, find out which revolutionary establishments are setting the stage for a new era in fine dining; delve into vanilla, a most fastidious spice; read about top chefs’ prized ingredients; and learn how elevated versions of pantry staples like salt and butter are becoming the new luxury ingredients. What’s more, we view luxury through the prisms of chefs and industry insiders such as chef Tetsuya Wakuda of Waku Ghin, Arrif Ziaudeen of Chope, Yenn Wong of Jia Holdings, and Gerald Lu of Praelum Wine Bistro, and serve up gorgeous destinations that will leave you having the most delicious time of your life. In our regular columns, check out new restaurant openings and fresh menus at Hashida Sushi, JAAN, Esora and more; read our QnA with Edward Voon, executive chef of Le Pan Hong Kong; go behind the scenes of heritage brand Thye Hong Hokkien Mee; visit homegrown craft chocolate maker Lemuel Chocolate; check out how Swiss International Air Lines is taking inflight meals to new heights; venture down New South Wales’ oyster coast; and for a taste of Piedmont’s magic, have a closer look at Pio Cesare’s expressive Barolos.
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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.