En este asunto

To mark International Women’s Day on 8 March, we dedicate our Mar/Apr 2018 #WonderWomen issue to the talented ladies in F&B

Taking the Lead: Female chefs like Akane Eno of Sushi Kimura and Sarah Lin of Wolf Burgers are helming restaurant kitchens and jazzing things up

Ladies of Immaculate Construction: Why it’s a misnomer that female chefs have it easier in pastry

Somm Sisters: Inspiring women sommeliers share their stories

Woman in Charge: Meet Grace Tan, Director of TOTT Store

A Place of Her Own: Local sushi chef Aeron Choo just wants to cook from the heart

Let Sleeping Bullfrogs Lie: How Chelsea Wan is taking her family’s frog farm business to greater heights

And from our regular columns:

Restaurants: New openings and menus at Tablescape, Caffé B and more

Heritage: Ji Xiang Confectionery at Everton Park continues to make ang ku kueh the traditional way

Taste: The new spins that top chefs in Singapore are putting on popular local delights

Chef’s Talk: Spanish cuisine is not just about table sized paellas, according to Esquina's chef Carlos Montobbio

Recipes: Chefs Heidi Flanagan of Origin Grill & Bar and Josephine Loke of 665 Degrees Fahrenheit share recipes for the grill and more

Wines: Montalcino-based Castiglion del Bosco winery is making big strides; the philosophies behind vintage champagne; Yamazaki’s spellbinding limited edition Mizunara 2017, and more

Travel: The Philippines’ culinary reawakening across its provinces; and a city report on Melbourne

Size Does Not Matter

For Carlos Montobbio, head chef at Esquina, Spanish cuisine is not all about table-sized paellas

2 mins

Manna From Machine

Sophisticated vending machine grub is taking convenience food to another level

3 mins

A Place Of Her Own

At just 24 years old, sushi chef Aeron Choo is ready to take on the world

4 mins

Effortless Cooking, Easy Baking

Build your dream kitchen with luxury French home appliances manufacturer De Dietrich’s award-winning Fascination collection

1 min

Too Much Of A Good Thing

Just about everything is over-researched in this digital age. The #fomo is real, and out of control

2 mins

Crafted By Hand

In a world of mechanisation, Ji Xiang Confectionery remains one of the few to make traditional ang ku kuehs by hand

4 mins

Ain't No Business Like The Food Business

Business is certainly booming in the F&B and hospitality industry, if the next Food&HotelAsia (FHA) is anything to go by

1 min

Woman In Charge

As the director of leading household kitchenware retailer and lifestyle store ToTT (Tools of The Trade), Grace Tan has turned many kitchenware brands into household names in Singapore

4 mins

Spring Is In The Air

Spring Is In The Air

1 min

A Cream Of Europe Workshop With Bruno Menard 31 January 2018

Celebrated chef Bruno Menard, formerly of the three-starred L’Osier in Japan and MasterChef Asia, led an exclusive group of industry professionals and media representatives in a pastry showcase at Plentyfull, Millenia Walk on 31 January 2018.

1 min

Leer todas las historias de 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.