WINE&DINE - May - June 2019
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May - June 2019 issue Digital Access. 
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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!
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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.