In this issue

As we celebrate the launch of the 22nd edition of our annual
dining guide, it dawned upon me that we are in the golden
era of recognition for the culinary industry, with a slew of
internationally recognised awards like the Michelin Guide,
the World’s 50 Best and Asia’s 50 Best, doing its part to not
only elevate the profession but help thrust outstanding chefs into the
global limelight. But apart from offering affirmation to chefs and their
teams who work hard year-round to ensure we always have delicious
meals on our plates, I see these awards as an additional platform for chefs
to share their ideas and causes. In this spirit, we’ve dedicated this issue to
our award winners including chef Peter Rollinson of Flutes Restaurant.
Bar, chef Mike Tan of Madame Fan, chef Shigeru Koizumi of ESORA, and
chef Tristin Farmer of Restaurant Zén, who share their thoughts on what
defines a top restaurant and how much awards and recognition matter to
them. Turn to p26 to see the full list of winners.
In the rest of the magazine, you will also discover interesting reads
about some of the issues plaguing our food industry—sustainability
and longevity—where our writers delve deep into the respective topics
and shares their findings on what it takes for a restaurant to be truly
sustainable (p48), and what chefs are doing to survive and thrive in a
highly competitive and challenging dining scene (p38). For those looking
for travel inspiration, we’ve got great suggestions for you to plan a short
foodie getaway to Bintan (p78) or a gastronomic trip to France (p80)
where you’ll get to experience some of the best produce the country has
to offer.

Restaurants

Restaurants

2 mins

Unpretentious Beginnings

Collin's has come a long way from its beginnings as a Western food hawker stall to one that has just launched its first halal-certified modern European restaurant, Elfuego at Jewel Changi Airport

4 mins

Zero In On Zero-Waste Shops

Ditch all the unnecessary plastic and buy only what you need at these bulk food stores

3 mins

Celebrating A Rich Heritage Of Local Treats

From their signature handcrafted nonya kuehs to traditionally baked kueh lapis, Rainbow Lapis is a popular household name for favourite local comfort foods, snacks, cakes and other confections

5 mins

Reinvention, The Mother Of Longevity

What it takes to survive and thrive long term in the restaurant scene

6 mins

Chefs Weigh In On How Winning Prestigious Awards, Have Helped Them

Chefs weigh in on how winning prestigious awards, such as the Michelin stars, and being listed in the esteemed World’s and Asia’s 50 Best Restaurants, has helped them and their establishments

5 mins

Putting The Planet First

Who’s doing what, and what it takes to be truly sustainable

5 mins

Chefs At The Top Of Their Game

Chef Peter Rollinson of Flutes Restaurant.Bar, chef Mike Tan of Madame Fan, chef Shigeru Koizumi of ESORA and chef Tristin Farmer of Restaurant Zén, share their thoughts on what defines a top restaurant and how much awards and recognition matter to them

10+ mins

A Good Egg

Cage-free egg purveyor Freedom Range Co. marries ethical farming with quality consciousness

5 mins

House Of Rum

The Bar at 15 Stamford is so under the radar we nearly dismissed it as another cookie-cutter lobby lounge. But this fledgling rum bar, helmed by Atlas alum Edriane Lim, is worth considering on several fronts.

4 mins

The Northern Star

In Italy’s Alto Adige, Alois Lageder is setting the standards for experimental and biodynamic winemaking

5 mins

Luxury Kelong Villa

While luxury and sustainability don’t always go hand in hand, Banyan Tree Hotels & Resorts manages to marry these two seamlessly in its brand new Kelong Villa.

2 mins

A Culinary Tour De France

From slurping fresh oysters in Cancale to savouring decadent caviar in Bordeaux, we traversed across France over 10 days to experience some of the best produce the country has to offer

10+ mins

Calling All F&B Trade Professionals

You may work with wine every day, but when you stop to think about it, do you know exactly what makes a Bordeaux wine a wine from Bordeaux? Have all your questions answered at l’Ecole du vin de Bordeaux (the Bordeaux Wine School)’s next masterclass on 7 October 2019 from 3-7pm.

1 min

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.