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
In Good Hands • Newly appointed Chinese master chef Leung King Hung continues Yan Ting’s legacy with an array of new and updated signature dishes, cooked with diverse ingredients but using traditional Cantonese cooking techniques
Rooted In Excellence • The utmost respect for nature and true generosity serve as the pillars on which chef Raymond Blanc has cemented his legacy, discovers Kissa Castañeda
RUN OF THE MILL • Peppercorn—a spice for all reasons and seasons
FIRST, WE EAT • For Singaporean chef Jason Tan, taste triumphs above all else
BREAKING THROUGH • Italian mega-chef Massimo Bottura is back on top of the world and ready to prove why cooking is truly an act of love
SCOTTISH SAVOUR • Edinburgh is fast becoming the place to discover the fresh flavours of Scotland’s natural larder, as Grace Ma discerns one innovative plate after another
THE WHOLESOME TABLE • Dedicated to the provenance of their ingredients and with a commitment to sustainability, the art of eating well is redefined at these hotels
HEAVEN ON EARTH • Capped by the option to have breakfast among the clouds, Chris Dwyer relives Madeira’s bounty of hearty meals, prized seafood and indulgent views to match some of the finest fortified wine
SERVICE ACE • It takes a village to run a top restaurant, from the chefs who dream up delicious dishes in the kitchen to the front-of-house staff who ensure a memorable dining experience. But when did you last thank the manager?
STEPPING UP TO THE PLATE • Today’s most talented chefs combine a fervour for produce in its prime with a flair for aesthetics—to visually stunning results. Don Mendoza mulls over a few outstanding creations
THE BEST CHAMPAGNES YOU NEVER KNEW • For a truly one-of-a-kind celebration, here are some of the rarest bubblies to toast with and to savour
A FRESH TAKE • Cocktail bars are celebrating the classics in more ways than ever—and that’s a good thing, as June Lee discovers
QUEST FOR PERFECTION • DISCOVER WHAT MAKES LAURENT-PERRIER’S CHAMPAGNES SO SPECIAL, INCLUDING TWO OF THE HOUSE’S GREATEST SUCCESSES: ITS GRAND SIÈCLE AND LA CUVÉE
THE GIN-TRIFICATION OF SINGAPORE • From dedicated gin bars to gin-specific events—and now, made-in-Singapore gin—drinkers can’t get enough of this classic white spirit
League of their Own
SINGAPORE’S TOP 20 RESTAURANTS • In our inaugural bid to distil a year’s worth of amazing feasts into a list of 20 exceptional restaurants, we’re again reminded of this island’s uniquely diverse dining scene. Don Mendoza ponders the defining spirit each one has helped affirm
Beach Road Kitchen
Bedrock Bar & Grill
Dempsey Cookhouse & Bar, The
Din Tai Fung
Ellenborough Market Café
Kinki Restaurant +...