Bu konuda

It’s Happy Hour! This issue, we pay tribute to a thriving drinks scene in Singapore, one that sees as many as 13 bars making it to this year’s Asia’s 50 Best Bars List, notably more than Hong Kong or Tokyo. Plus it’s that time of year when we’re reminded left right and centre that year-end festivities are near. We help you gear up to be in good spirits with the same.

First up, the art of ageing cocktails, and a distilled tour of bitters, whisky and that notorious green fairy, absinthe. Then it's a short note on Atlas’ new Juniper society, followed by five easy-to-whip-up cocktail recipes by Vijay Mudaliar of Native bar.

In our regular lineup, we have Trending – Tea-tillating Roasts; a QnA with chef Joseph Yeo, SPRMRKT in Chef du Jour; the latest foodie produce, home and kitchen products to covet in To Market and Home & Kitchen; in Restaurants, new openings and menus to sink your teeth into such as Blackwattle and Raccine; a winemaker interview with Enrique Tirado, Don Melchor; an ode to Romagna’s Sangiovese; and in Travel, a discovery of Portugal’s culinary delights.

Ahead Of The Curve

Chef-owner Joseph Yeo, one-half of the duo behind SPRMRKT, SPRMRKT Daily and SPRMRKT Kitchen & Bar, keeps his finger on the casual dining pulse

4 mins

The Art Of Ageing

What you need to know—and a little more—about ageing cocktails and spirits

7 mins

Bittersweet Notes

Unravelling those mysterious dark bottles of bitters

3 mins

A Whist Of Whisky

The waters of life come in various guises and tastes

6 mins

The Green Fairy

Not just an incredibly potent drink, absinthe is an enigma, draped in mystery and more than a hint of naughtiness

4 mins

A Potent Combination

Now celebrating 30 years of harvest, Don Melchor is one of the world’s finest Cabernet Sauvignons. Winemaker Enrique Tirado tells us why

2 mins

Wine Champ

The celebratory glass is firmly in the hands of Gerald Lu, winner of the recently concluded Singapore National Sommelier Competition 2017

3 mins

Gastronomic Porto

The city of Porto and the surrounding Douro Valley is slowly transforming into Portugal's new culinary capital

6 mins

Honouring The Best

Over 400 people descended onto Conrad Centennial Singapore for Wine & Dine's Singapore's Top Restaurants 2017/2018 Awards Night

2 mins

A Book Of Our Own

The Singapore Chefs' Association produces a commemorative book marking their 33 years

3 mins

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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.