WINE&DINE - September - October 2019
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September - October 2019 issue Digital Access. 
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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.
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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.