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WINE&DINE - August 2017

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En este número

This issue, we celebrate the uniquely Singaporean flavours that have evolved on our shores. We trace how four beloved local flavours have changed over the years and shine the spotlight on modern Singaporean or mod-Sin cuisine. We discuss the amorphous ‘mod-Sin’ label and what it means, get Chef Willin Low to share six of his mod-Sin recipes, check in with new-gen hawkerpreneurs behind nifty mod-Sin collaborations, and celebrate three Singapore brands—Chee Seng Oil, Fong Yit Kaya and Long Beach Seafood—who have stood the test of time.
In our regular Restaurants column, look out for new additions like Tono Cevicheria and new menus at Fratelli, Lewin Terrace and more. Don’t miss our Chef du Jour interview with Ironman chef Heman Tan, and stories on the rise of gourmet doughnuts, wine pairings with Asian food, Beaujolais’ secret wines, and green treats on Chiang Mai’s streets.

WINE&DINE Description:

Editor: Wine-&-Dine-Experience-Pte-Ltd

Categoría: Food-&-Beverage

Idioma: English

Frecuencia: Bi-Monthly

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.