WINE&DINE - January 2016
WINE&DINE - January 2016
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What is the difference between American and Asian ginsengs? What is the best grade for Korean ginseng? We dig deep to unearth the facts and myths of this prized root. Plus, birdâs nest recipes you can whip up at home, our thoughts on new restaurant Odette, our checklist for Barcelonaâs eats, and the food of the KristangsâPortuguese Eurasiansâin Malacca.
WINE&DINE Magazine Description:
åºç瀟: Wine & Dine Experience Pte Ltd
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: Bi-Monthly
THE LIVING LEGACY
Wine & Dineâs 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 websiteâwww.wnd.sgâwhere 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.
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