Tatler Dining Singapore

Dining well is a luxury Singapore Tatler has long appreciated, and T.Dining by Singapore Tatler, a bi-annual publication, affirms its commitment to covering the city’s dynamic food scene. It also offers an insider’s look at the global culinary landscape, food and wine trends and the best gourmet experiences. Not only does it celebrate the evolutionary nature of the business, but also the creative energy that feed the voracious and seemingly tireless professionals who make dining well an indulgence we so passionately afford ourselves. The aim is to offer readers a discerning perspective of the world of food and drink, an appreciation of quality dining experiences, not labels or exclusivity.

Tatler Dining Singapore

WASTE NOUGHT

BITES

Cooking With A Conscience • It’s not just a matter of taste, chef and eco-warrior Simon Rogan tells Don Mendoza

A World Of Good • Gastro mavens behind this year’s Asia’s 50 Best Restaurants Awards share insights into key initiatives that will change the way we eat for the better

EPICUREAN FEASTS • Resorts World Sentosa has a sumptuous lineup of food events this year, designed with the discerning palate in mind

FLORAL FANCY • Edible flowers elevate a dish—both in terms of flavour and aesthetics

LEAVING A CULINARY FOOTPRINT • Joël Robuchon, the chef of the century, lets us in on his insatiable appetite for growth and nurturing the next generation

HEART OF THE MATTER • A celebrated custodian of Peranakan fare, Candlenut’s Malcolm Lee says innovation is the key to ensuring its future

SYMPHONY OF FLAVOURS • There’s more to Vienna’s varied and evolving culinary scene if you dare look beyond the usual coffee and schnitzel fix

SAVOUR • People, places, and passions worth a longer read

LAND OF PLENTY • Traceable ingredients and produce with provenance are fuelling a gastronomic revolution in Great Britain

REBELS WITH A CAUSE • These young eco-warriors are leading the charge in creating a more sustainable food industry in Singapore, as Don Mendoza discovers

EVERYTHING COUNTS • Venturing beyond a mostly faddish fervour for nose-to-tail dining, today’s hottest chefs prove why zero-waste cooking is positively sexy

SIP • A drink dossier for the discerning

WELCOME TO THE NEW LANGUEDOC • Wines from the southernmost French appellation are trending again, thanks to daring young winemakers and characterful wines made to fall in love with

DELICIOUSLY DIVERSE • Five of our favourite wines from the Languedoc region

A CASE FOR SAKE • Why wine columnist and sake sommelier, Kyoko Nakayama, feels this widely loved Japanese brew trumps your favourite Burgundy come dinnertime

SAKE PICKINGS • A quick guide to the multiple makings—and flavours—of sake

SPIRITED AWAY • There’s more to enjoy as barkeeps widen their repertoire to include forgotten spirits and rediscovered local favourites

INDULGE RESPONSIBLY

RAISE YOUR EXPECTATIONS

STARTER • A gastronome’s guide to the colourful world of food

BITES

CHOCOLATE DREAM • Delve deeper into everyone’s favourite indulgence

DAN HUNTER • Following the recent launch of his cookbook Brae: Recipes and Stories from the Restaurant, the lauded Australian chef tells Don Mendoza why farm-to-table cooking is deliciously hard

GROUNDED PLEASURES • For Julien Royer, the award-winning chef of globally lauded Odette, it is people who form the backbone of his creative process

PRODUCE AND KINFOLK • People and produce are the chef’s greatest inspirations

CULINARY WONDERS • INDULGE IN EXQUISITE NANJING SIGNATURES AT THIS CHARMING SPOT IN THE HEART OF TOWN

MIAMI NICE • Move over, club scene—the newest Miami vice? It’s...