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Tatler Dining Singapore

Jun 01 2019
Magazine

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

HOT IN THE CITY

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

BITES

MODERN JAPANESE FARE FOR EVERY OCCASION • NEWLY REBRANDED OMOTÉ RESTAURANT AT THOMSON PLAZA SERVES ITS RENDITION OF MODERN CONTEMPORARY JAPANESE DINING FOR THE NEW AGE

MAIN SQUEEZE • Annette Tan explores the tart tale of the lemon and its eventual place at the heart of gastronomy

HERITAGE TO HIGH CUISINE • Singaporean chef Damian D’Silva is ready for the recognition he deserves

A CELEBRATION OF WINES UNLIKE ANY OTHER • RESORTS WORLD SENTOSA’S INAUGURAL THE WINE PINNACLE AWARDS PRESENTED BY GENTING SINGAPORE SPOTLIGHTS A DIVERSE SELECTION OF THE WORLD’S BEST WINES

THE HIGH LIFE • Chris Dwyer leads a jetsetter’s lifestyle—at least for a few nights in Monaco—amid Michelin-starred dining, supper clubs and superyachts

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

TAKE ME TO THE RIVER • How a recent trip up the Mekong with chef David Thompson made Daven Wu a convert in the world of luxury cruises

AGAINST THE GRAIN • Young, ambitious, talented and helming their first restaurants, three rule-breaking chefs tell June Lee what it is that makes them so different from the pack

CONFESSIONS OF A MEAT-FREE GOURMAND • Being vegan is a radical choice, but as long-time food critic Daven Wu learns, not the flavourless reformation it once implied

A VERITABLE VEGAN FEAST • Plant-based meals are all the rage but as Don Mendoza discovers, some of the best examples of meat- and dairy-free dishes have even the biggest carnivores craving the occasional salad

SIP • A drink dossier for the discerning

NATURAL CALLING • Three thousand years after the Greeks brought the culture of making wine to Slovenia, Kyoko Nakayama discovers first hand why more people are falling for its wines

FOR THE LOVE OF BEER • Few things are better than a cold one on a hot day, and more drinkers are falling for small batch craft alternatives, says Daniel Goh

RUM RISING • More than just fuel for pirates, the increasing appreciation of rum has been buoyed by the growth of premium rums, and those made regionally

FOOD FOR THOUGHT • What’s the point of provocative gourmet literature if we can’t have a little fun with it?


Expand title description text
Frequency: Twice per year Pages: 60 Publisher: Tatler Asia Limited Edition: Jun 01 2019

OverDrive Magazine

  • Release date: June 1, 2019

Formats

OverDrive Magazine

subjects

Food & Wine Luxury

Languages

English

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

HOT IN THE CITY

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

BITES

MODERN JAPANESE FARE FOR EVERY OCCASION • NEWLY REBRANDED OMOTÉ RESTAURANT AT THOMSON PLAZA SERVES ITS RENDITION OF MODERN CONTEMPORARY JAPANESE DINING FOR THE NEW AGE

MAIN SQUEEZE • Annette Tan explores the tart tale of the lemon and its eventual place at the heart of gastronomy

HERITAGE TO HIGH CUISINE • Singaporean chef Damian D’Silva is ready for the recognition he deserves

A CELEBRATION OF WINES UNLIKE ANY OTHER • RESORTS WORLD SENTOSA’S INAUGURAL THE WINE PINNACLE AWARDS PRESENTED BY GENTING SINGAPORE SPOTLIGHTS A DIVERSE SELECTION OF THE WORLD’S BEST WINES

THE HIGH LIFE • Chris Dwyer leads a jetsetter’s lifestyle—at least for a few nights in Monaco—amid Michelin-starred dining, supper clubs and superyachts

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

TAKE ME TO THE RIVER • How a recent trip up the Mekong with chef David Thompson made Daven Wu a convert in the world of luxury cruises

AGAINST THE GRAIN • Young, ambitious, talented and helming their first restaurants, three rule-breaking chefs tell June Lee what it is that makes them so different from the pack

CONFESSIONS OF A MEAT-FREE GOURMAND • Being vegan is a radical choice, but as long-time food critic Daven Wu learns, not the flavourless reformation it once implied

A VERITABLE VEGAN FEAST • Plant-based meals are all the rage but as Don Mendoza discovers, some of the best examples of meat- and dairy-free dishes have even the biggest carnivores craving the occasional salad

SIP • A drink dossier for the discerning

NATURAL CALLING • Three thousand years after the Greeks brought the culture of making wine to Slovenia, Kyoko Nakayama discovers first hand why more people are falling for its wines

FOR THE LOVE OF BEER • Few things are better than a cold one on a hot day, and more drinkers are falling for small batch craft alternatives, says Daniel Goh

RUM RISING • More than just fuel for pirates, the increasing appreciation of rum has been buoyed by the growth of premium rums, and those made regionally

FOOD FOR THOUGHT • What’s the point of provocative gourmet literature if we can’t have a little fun with it?


Expand title description text