In this issue

Who would have thought that a plant-based burger patty made from soy protein, coconut oil,
potato protein and heme could look and taste so much like real meat. We’re talking about
the meatless patty by Impossible Foods that offers the flavour, aroma and texture you expect
from a beef burger. The Silicon Valley based company created the product with the aim of
eliminating the need for animals as a food production technology and making the global food
system more sustainable. This is just one example of how technology and innovation is changing the way we eat
and drink. As consumers become increasingly concerned about the harmful effects that food production have on
the environment, and demand for healthier ingredients and transparency about where their meals come from,
food companies and entrepreneurs are stepping up to meet these challenges. In this issue, we pay homage to
game changers who are revolutionising the way things are done in the F&B industry (p59). We also take a look at
some of the innovations and ideas that are rippling through the industry—think a waste-free shopping platform,
non-alcoholic spirits, and a food market powered by a futuristic fully-automated ordering experience (p40). A
Singapore-based startup Shiok Meats also hopes to build a sustainable future with lab-grown seafood (p68).
Another interesting discovery we made while putting this issue together is healthy snacks made from marine
ingredients like kelp and water lily seeds. As technology continues to improve and natural ingredients become
easier to cultivate, the trend for innovative food products and services are likely to continue, and we are truly
excited for what’s to come.

Enjoy this issue!

Restaurants

Like the first page of a good book, the first dish you taste in a restaurant is often the clincher. Will it be enticing enough for the diner to eat on? At Jam at Siri House, the answer is a resounding ‘yes’.

6 mins

A Last Gamble

Singaporean chef-owner Javier Low struck out on his own a year ago to start IL Den, a Japanese-Italian omakase hole-in-a-wall. With his move to new digs this month, he is setting his sights on greater things

4 mins

Charred To Perfection

A toasty cousin of the New York cheesecake takes desserts to another level

2 mins

Something Old, Something New

L.E. Cafe Confectionery & Pastry has been drawing in crowds for decades by presenting nostalgic flavours in new forms

4 mins

Innovations And Ideas Rippling Through The F&b Sector

A look at some of the biggest innovations and ideas rippling through the F&B sector

6 mins

Is It Important For Restaurants To Be Innovative?

Musings on being innovative in the culinary world

6 mins

Restaurant Relevancy

How some of the world’s best restaurants are staying ahead of the curve with innovations of various kinds

7 mins

Innovators Leading The Way

Find out how these individuals are revolutionising the way things are done in the F&B industry

10+ mins

Out-Of-Body Experience

Singapore-based startup Shiok Meats hopes to build a sustainable future with lab-grown seafood

5 mins

To Drink Now: A Bordeaux To Cellar

Frédéric Faye, wine maker of Château Figeac in Bordeaux, is refining the estate’s winemaking by making softer, more approachable wines

5 mins

Read all stories from WINE&DINE

WINE&DINE Magazine Description:

THE LIVING LEGACY

Wine & Dine’s credible editorial has been the cornerstone of making the publication the definitive magazine for gourmands for the past 32 years.

In its latest reiteration, the magazine is a bi-monthly amalgamation of well-researched, long-form articles on food culture and how what we eat continues to shape the world we know.

Each issue takes on a universal theme that is a reflection of the current climate of the F&B industry and beyond, and includes interviews with the chefs and vintners you should be keeping an eye out for.

It's published alongside the magazine's website—www.wnd.sg—where you'll find the latest news from the region and abroad.

Being a gourmand means we appreciate good food no matter where it comes from; expect to see Michelin-starred restaurants of international acclaim featured alongside veterans of traditional food and a new generation of chefs dabbling in experimental, genre-defying cuisine.