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Tatler Dining Singapore

Tatler Dining Singapore

November 2019

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.

Llegir Més
País:
Singapore
Idioma:
English
Editor:
Tatler Asia Limited
Periodicitat:
Biannually
COMPRAR NÚMERO
8,42 €(IVA inc.)
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16,86 €(IVA inc.)
2 Números

en aquest número

1 min.
good, better, best

The business of dining out is a volatile one, fraught with myriad uncertainties, not least our struggle as consumers to see past our voracious appetites and appreciate the common good. Still, I’d like to think that the fact that we’ve grown so inherently infatuated with eating has, conversely, helped us to become more discerning—still picky, but at least more certain and informed of our choices. Like the choice to embrace local ingredients despite the challenges, and to be able to unite this decision with our appreciation of today’s stars of gastronomy—from the renegades of contemporary cuisine to the lords and ladies of heritage fare—and the foods they so skilfully proffer. It helps that top chefs are committed to the advantages of sourcing locally (read more on page 48) as much…

5 min.
starter

At the Helm Italian chef Paolo Sanapo’s passion for cooking began at an early age thanks to his mum, who always prepared pasta at home. After deciding to do this professionally, he trained in Michelin-starred kitchens around the world and opened restaurants for W London, The Westin Abu Dhabi Golf Resort and Spa, and Elements of Byron Resort and Spa by MGallery Collection in Australia. In 2018, he moved to W Singapore at Sentosa Cove as its executive sous chef, rising to become the hotel’s executive chef in April 2019. His new role will see him elevate the property’s dining experiences across its various restaurant concepts. skirt.wsingaporesentosacove.com Beat the Monday Blues Le Bristol Paris is a mecca for delicious food and opulent wines. Its cellar is home to around 100,000 bottles, including extremely…

3 min.
for the love of food

Serene Chua is a self-confessed foodie. The private banker, entrepreneur and mother of three grew up in a food-obsessed household that exposed her to a variety of cuisines, spanning local delights, and Italian and Japanese cuisines, among many others. She fondly recalls how her mother was the “quintessential buffet queen” and they would often plan meals at the Shangri-La Hotel and Copthorne King’s Hotel for the international and Peranakan spreads, respectively. With Chua’s passion for food nurtured at an early age, she started dreaming about creating her own F&B empire—one that would have “fine dining and casual concepts, as well as ice cream and coffee joints”. This was further bolstered when, after graduating from school, she became the host of The Making of an Entrepreneur on Channel U & I. “I…

3 min.
a garden universe

It has been a uniquely provocative period for Sébastien Bras and his father, whose restaurant Le Suquet in Aubrac, France was famously allowed to “return” its three Michelin stars in 2018, only to be included in the 2019 guide with a two-star rating. But all the fuss didn’t seem to bother the father-and-son duo much when we caught up with them during a guest appearance at the revamped The Datai in Langkawi, Malaysia. They seemed more excited to talk about how they had managed to adapt their signature Gargouillou dish, which originally showcased the best of the Aubrac region’s gardens, to include herbs and vegetables that they had found in Malaysia’s rainforest and local markets. “We feel that it’s really important to use as much local produce as possible,” explained…

4 min.
sustaining delicacies

The eternal shortcoming of humankind is how we unfailingly manage to deplete the earth of the things we love—such as caviar. The onyx-hued salt-cured eggs of the sturgeon have been coveted as decadent delicacies across centuries and cultures, and the hedonists among us have indulged in their briny splendour until wild sturgeons now teeter on the brink of extinction. The fortitude of humankind, though, is our resourcefulness. Where there’s an appetite, there’s a way. Thus, to ensure that caviar remains a sustainable indulgence, an emerging number of caviar farmers have surfaced, reshaping caviar aquaculture and its production. Caviar today has changed dramatically. Controlled production has meant that it now comes in myriad varieties, as producers cross-breed sturgeon species to yield roe with a multitude of complex characteristics. With these new dimensions to…

6 min.
truth of the matter

It was to be expected. “Before it was named number one, Mirazur was always full, but you could still book two months ahead,” its chef-owner, Mauro Colagreco, tells us about his 13-year-old restaurant in Menton, France that took over the top spot of the World’s 50 Best Restaurants list in June. “But after the announcement, we’re fully booked until the end of the year, with 3,000 people already on the waitlist.” Colagreco also has three other properties: Grand Coeur, a bistro in Paris; the Carne burger stop in Argentina; and Pecora Negra, a pizza place he opened in July, also in Menton along the French Riviera. As if these weren’t enough to sustain his need to feed the world, he has also been busy collaborating with several hotels in Asia. This…