Tatler Dining Singapore - November 2018

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This issue encourages diners to pause and appreciate the artistry in today’s inspired cuisine styles and some creative plating ideas. We also catch up with Massimo Bottura of the World’s Best Restaurant, Osteria Francescana, who tells us why cooking is an act of love; and ask culinary icon Raymond Blanc what luxury means to him. For many it includes an indulgent getaway, so we’ve shared our picks for resorts that combine eating well with conscious cooking. To boot, we’ve included an expert account of some amazing and rare champagnes; and pore over the creative ways classic cocktails are being celebrated. Of course, for a trusted update on where to feast in Singapore, this issue includes the latest edition of our annual Best Restaurants guide, as well as our inaugural list of the island’s Top 20 restaurants.