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Tatler Dining Singapore

Tatler Dining Singapore June 2018

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.

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País:
Singapore
Idioma:
English
Editor:
Tatler Asia Limited
Periodicitat:
Biannually
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2 Números

en aquest número

2 min.
waste nought

As much as we’d like to think our best meals are the product of a singular act of culinary ingenuity, the truth—should we choose to discern with greater conviction—points to a much larger and more complex system of farmers and growers, engineers, retailers and chefs. And in an age where sustenance and the fate of the world that provides it is so fundamentally intertwined, the once intuitive act of choosing how we break bread carries a heavier toll. Fact is, who would have thought we’d ever find ourselves contemplating running out of chocolate? Or that we would be able to eat a fish that has outlived the dinosaurs to the brink of extinction simply because we can’t get enough of its golden eggs. But, yes, there’s much that we can do—and, thankfully, they…

2 min.
bites

Chain Reaction Verde Kitchen goes one step above serving delicious and healthy food by sticking to practices that benefit the planet. Executive chef Vijayakant Shanmugam sources 60 per cent of the seafood from responsible producers, while produce like chicken and eggs are certified organic and free-range. The team is also big on anti-waste practices, and the majority of the dishes are made from scratch and accented with herbs from the hotel’s own garden or the local farm community. Says Shanmugam, “We are all inspired to help our guests eat the best possible foods for their bodies and the planet.” hilton.com Big Bites Set to open at Marina Bay Sands later this year is New York joint Black Tap Craft Burgers & Beer, world-famous for drool-worthy burgers such as its award-winning Greg Norman Burger. This is…

2 min.
cooking with a conscience

Despite success back home in the United Kingdom, Simon Rogan has a soft spot for Asian food. If you do get a chance to dine at one of his restaurants, the influences are delectably evident. But, ask him to describe his culinary style, and the most obvious reference would be his two-Michelin star riverside restaurant, L’Enclume, with rooms and a farm, which he opened in the idyllic village of Cartmel in 2002, serving a cuisine that’s based on ingredients from the restaurant’s local surroundings. “That’s why it’s so successful—it’s an amazing ethos and people really appreciate that,” Rogan affirms. The rules are a bit more relaxed with his London restaurants—Aulis and Roganic—which feature food from all over the UK and some internationally sourced ingredients as well, reflecting the cosmopolitan city. Like a…

2 min.
a world of good

“During Expo Milano 2015, we had an idea to support a project by Massimo Bottura called ‘refettorio’ where all the leftovers (from the various pavilions) were donated (to the project) and recycled and cooked by the world’s top chefs. For six months (May to Oct) they were receiving more than a hundred poor people for lunch and dinner seven days a week. Then there were the Olympic Games in Rio, Brazil the following year and a ‘refettorio’ was established—and the chefs came over to help cook. Then there was a ‘refettorio’ in London and (in March) a ‘refettorio’ was opened at Le Foyer de la Madeleine in Paris (and according to the website, it will remain open indefinitely).” — Clement Vachon, Sanpellegrino’s head of International Relations “The most basic sustainable practice we…

2 min.
epicurean feasts

1 STAR POWER The Great Food Festival, which runs from September 27 to 30, is back. Check out the different venues, which include the Star Chef Arena, where celebrity chef restaurants will dish out signature items at reasonable prices, and Rollin’ Sweet Times, where you can get your sugar fix. Plan ahead and sign up for one of the exciting masterclasses, such as ‘how to make the perfect tart’ by chef Andres Fatso (Baked by Andres, Australia). 2 CHEFS ON TOP Chef Stéphanie Le Quellec has come a long way since winning Top Chef France in 2011. She now helms Michelin-starred La Scène in Paris, and showcases the sophisticated simplicity of French cuisine in her dishes. Taste these alongside Curate’s resident chef Benjamin Halat’s modern creations in the next edition of Art at…

4 min.
floral fancy

We tend to only notice them when they adorn the twee plates of food at fine dining restaurants. Pansies, violets, rose petals and marigold—artfully strewn around a pastel-hued dessert or a gleaming morsel of fish, urging us to whip out our camera phones to document their beauty for Instagram posterity. The use of edible flowers seem modern and out of the ordinary, yet they have been a culinary tradition for thousands of years—think orange blossom and rose waters of the Middle East, marigold salads of the ancient Greeks and Romans, dandelions of Biblical times, and the chrysanthemum teas of China and Japan. The Victorians candied flowers and used them to decorate desserts. Audiences at Renaissance-era plays sipped rose petal water, and the Americans have long used red clover blooms to fight coughs…