CATEGORIES

Good For You. Good For The Planet.

Here is how we are eating better for our health and for the environment in the 21 st century

6 mins read
WINE&DINE
November - December 2019

Goat's Milk In A Heart Bleat

Hay Dairies is Singapore’s only dairy goat farm

6 mins read
WINE&DINE
November - December 2019

Discovering Shizuoka – A Culinary Haven For Top Quality Ingredients

Japanese cuisine is in a class of its own, but do we really know what goes on behind the scenes from farm to table? How are tea leaves processed to make world famous Japanese green tea? What makes Japanese tomatoes and muskmelons so sweet and juicy? The answers lie in Shizuoka’s abundant produce

6 mins read
WINE&DINE
November - December 2019

How The F&B Industry May Pan Out In The New Decade

Industry luminaries Desmond Lim from Les Amis Group, Petr Raba from Marriott International Asia Pacific, and Peggy Chan from Nectar in Hong Kong, share their views on how the F&B industry may pan out in the new decade.

10 mins read
WINE&DINE
November - December 2019

The Rise And Rise Of Food Delivery Apps

In much less than a decade, online food delivery services have changed the way we eat and entertain, and the way restaurants do business. What else is in store?

5 mins read
WINE&DINE
November - December 2019

New Era Of Casual Fine Dining Concepts

New celebrity chef restaurants, unusual concepts, and the newfound attention of the entire food world has left the dining scene in Singapore on cloud nine in 2019. What’s next?

5 mins read
WINE&DINE
November - December 2019

Reinvention, The Mother Of Longevity

What it takes to survive and thrive long term in the restaurant scene

6 mins read
WINE&DINE
September - October 2019

The Northern Star

In Italy’s Alto Adige, Alois Lageder is setting the standards for experimental and biodynamic winemaking

5 mins read
WINE&DINE
September - October 2019

Unpretentious Beginnings

Collin's has come a long way from its beginnings as a Western food hawker stall to one that has just launched its first halal-certified modern European restaurant, Elfuego at Jewel Changi Airport

4 mins read
WINE&DINE
September - October 2019

Zero In On Zero-Waste Shops

Ditch all the unnecessary plastic and buy only what you need at these bulk food stores

3 mins read
WINE&DINE
September - October 2019

Luxury Kelong Villa

While luxury and sustainability don’t always go hand in hand, Banyan Tree Hotels & Resorts manages to marry these two seamlessly in its brand new Kelong Villa.

2 mins read
WINE&DINE
September - October 2019

House Of Rum

The Bar at 15 Stamford is so under the radar we nearly dismissed it as another cookie-cutter lobby lounge. But this fledgling rum bar, helmed by Atlas alum Edriane Lim, is worth considering on several fronts.

4 mins read
WINE&DINE
September - October 2019

Chefs At The Top Of Their Game

Chef Peter Rollinson of Flutes Restaurant.Bar, chef Mike Tan of Madame Fan, chef Shigeru Koizumi of ESORA and chef Tristin Farmer of Restaurant Zén, share their thoughts on what defines a top restaurant and how much awards and recognition matter to them

10+ mins read
WINE&DINE
September - October 2019

Chefs Weigh In On How Winning Prestigious Awards, Have Helped Them

Chefs weigh in on how winning prestigious awards, such as the Michelin stars, and being listed in the esteemed World’s and Asia’s 50 Best Restaurants, has helped them and their establishments

5 mins read
WINE&DINE
September - October 2019

Celebrating A Rich Heritage Of Local Treats

From their signature handcrafted nonya kuehs to traditionally baked kueh lapis, Rainbow Lapis is a popular household name for favourite local comfort foods, snacks, cakes and other confections

5 mins read
WINE&DINE
September - October 2019

Calling All F&B Trade Professionals

You may work with wine every day, but when you stop to think about it, do you know exactly what makes a Bordeaux wine a wine from Bordeaux? Have all your questions answered at l’Ecole du vin de Bordeaux (the Bordeaux Wine School)’s next masterclass on 7 October 2019 from 3-7pm.

1 min read
WINE&DINE
September - October 2019

A Good Egg

Cage-free egg purveyor Freedom Range Co. marries ethical farming with quality consciousness

5 mins read
WINE&DINE
September - October 2019

A Culinary Tour De France

From slurping fresh oysters in Cancale to savouring decadent caviar in Bordeaux, we traversed across France over 10 days to experience some of the best produce the country has to offer

10+ mins read
WINE&DINE
September - October 2019

Restaurants

Restaurants

2 mins read
WINE&DINE
September - October 2019

Putting The Planet First

Who’s doing what, and what it takes to be truly sustainable

5 mins read
WINE&DINE
September - October 2019

Room For More

A good way forward is to have a diversity of perspectives in the F&B awards scene, muses Konstantino Blokbergen, industry veteran and chef-owner of Firebake - Woodfired Bakehouse & Restaurant.

2 mins read
WINE&DINE
September/October 2018

Manage A Trois

Meet the three chefs helming ç”°Magic Square, a year-long pop-up at Portsdown Road.

4 mins read
WINE&DINE
September/October 2018

Brew Town

The rise of locally made craft beers and spirits.

4 mins read
WINE&DINE
September/October 2018

A Truly Great Restaurant!

To stand out has never been tougher in our competitive dining scene and increasingly connected world

8 mins read
WINE&DINE
September/October 2018

Baby Steps From Farm To Plate

Pocket Greens helps enthusiasts, and more than a few top chefs, grow their own microgreens and baby vegetables

6 mins read
WINE&DINE
September/October 2018

Third Time Lucky

Meet Joshua Kalinan Sinnathamby, the first Singaporean sommelier to be crowned Sake Sommelier of the Year by the International Sake Sommelier Association

3 mins read
WINE&DINE
September/October 2018

New World Order

Jeremy Gordon, winemaker of Amelia Park in Western Australia’s Margaret River, shows how the region is dispelling old notions of Australian winemaking with ambrosias that offer elegance and complexity

5 mins read
WINE&DINE
September/October 2018

New Era In Fine Dining

Top chefs around the world are setting the stage for a new era in fine dining.

6 mins read
WINE&DINE
November/December 2018

What Does Artisanal Really Mean?

What does artisanal really mean?

3 mins read
WINE&DINE
March/April 2019

Chef Lim Yew Aun Uses His Asian Sensibilities To Interpret Italian Cuisine

Whether it’s coaxing the embers of a wood-fired oven or kneading pasta dough, chef Lim Yew Aun of Bar Cicheti uses his Asian sensibilities to interpret Italian cuisine

4 mins read
WINE&DINE
March/April 2019