In this issue

In this issue, we explore the relationship the Food & Beverage industry has with machinery. From Artificial Intelligence to home appliances; to mobile applications – and everywhere in between – we take a deep-dive into the wondrous world of robotics that is changing the way we prepare and consume food.

An Open Invite To The Cool Kids Club

The mood’s fashionably laissez-faire, the kind that can’t be manufactured, at No Sleep Club. Maybe it’s a combination of the small groups of well-dressed 20- to 30-somethings, the long open bar running half the length of the shophouse, and the chill hop music playing through the speakers. It’s a genre-bending establishment that combines a café, bar and restaurant without trying too hard.

10+ mins

TAKING ON THE WORLD

With humble origins and spurred by curiosity, award-winning chef Hoo Zhi Hao takes Singapore’s national culinary team to the next level of recognition at the Culinary Olympics

4 mins

On The Front Burner

With more than 135 years of heritage, the Bertazzoni brand is a stalwart of Italian kitchen appliances. Over the years, they’ve expanded their repertoire of ovens to full kitchen suites in designs made to fit in seamlessly with the rest of the room. We pick the brain of Nicola Bertazzoni, Vice President of Sales, and ask how he’s shaking up the family business

4 mins

Lending A Mechanical Helping Hand

As more processes behind-the-scenes are passed onto infallible robotic arms, there are some experiences that just can’t be replicated by metal and programming

6 mins

Domo Arigato, Vino Roboto

A new age in robotics and artificial intelligence is changing the way people make wines

5 mins

Baked In Singapore

Four Singaporean men take the time-honoured art of baking into the 21st Century.

4 mins

Old Dog, New Tricks

Celebrating its 25th anniversary this year, Montreux Patisserie is one of the biggest bakeries in Singapore and produces breads, cakes and desserts for establishments all over the country. With the second generation taking the lead, the bakery continues to march into the future by fearlessly embracing automation and change

4 mins

A Man For All Seasons

From the early days of bulk wine production to the craze for big, fat wines, Neil McGuigan has seen it all. The veteran Australian winemaker shares his thoughts on adapting to the shifting trends in the wine world

5 mins

Eat Your Way Through Italy

Truffle hunting in Alba, olive harvesting in Liguria, tasting balsamic vinegar in Emilia-Romagna and savouring fresh burrata in Puglia: these are just a few reasons to visit Italy. Just make sure to bring an appetite

10+ mins

Tech For Good

Although some might argue that using technology detracts from the human element in customer service, Five &2 has flipped that notion on its head

2 mins

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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.