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Tatler Dining Singapore 2020/21

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 Asia Limited
2 Issues

in this issue

2 min
second serving

There’s never been a more expedient time to choose to be in the moment instead of being caught up in one. It’s something many of us have had to consider as we navigate our way through life during a pandemic. But we’ve also found reason to pause and ponder the things that matter most. For example, in Peru, top chefs like Virgilio Martinez are reaffirming the importance of local resources—from the produce to the people that sustain our ever-growing gastronomic needs (see page 16). Here at home, our beloved chefs have been equally inspiring examples of grit and resilience; a few have even pivoted their culinary craft to newfound success (we spotlight some of them on page 32). This has also certainly been a time to take stock and count…

8 min

PERFECT HATCH Farmer Brown, one of New Zealand’s top egg producers, has finally launched its free-range eggs in Singapore. Said to be more nutritious and flavoursome, these eggs come from hens that are raised in a natural environment according to sustainable farming practices. Moreover, they are fed a wholesome diet of plants, grains and insects to ensure that their eggs have that coveted deep-yellow yolk and clear white. farmerbrown.co.nz TAKE A BITE Looking for meat alternatives beyond plant-based options by the likes of Impossible Foods and Beyond Meat? You might want to check out cultured chicken. It’s the latest addition to the growing sustainable dining options in Singapore, courtesy of San Francisco-based food technology company Eat Just. Created in the laboratories using animal cells and without antibiotics, it is also said to be…

2 min
raise your glass

Discerning imbibers looking for hard-to-get premium pours don’t need to look any further than TheTatlerBar.com. Formerly known as Luxglove Whisky and Spirits when it was acquired by Tatler Asia in 2019, the digital marketplace was relaunched in November 2020 as a better integrated platform that is home to over 200 (and counting) bottles of exquisite spirits, whiskies and champagnes from around the world. “We aim to offer our audience an extensive collection of exclusive bottles,” explains Tatler Dining’s content director Don Mendoza, and a handful of these are notably hard to acquire. The curation team has even managed to secure a bottle of the prized Karuizawa 31 Year Old Sapphire Geisha Series. A true collector’s dream, the single cask bottling hails from the famed distillery in Japan that permanently shuttered its…

3 min
backyard bounty

Rosemary, sage, basil and thyme—herbs we have grown to know so well even if they are far from native to our tropical island. But what of indigenous herbs like ulam rajah, sawtooth coriander, kaffir lime leaves and turmeric leaves? They grow easily in our climate, yet it was only in the last decade that they began making a real appearance in our restaurants’ repertoire, beyond traditional Southeast Asian dishes like beef rendang and Vietnamese summer rolls. Thanks to urban farms that have blossomed across the island in recent years, we now know more about indigenous Southeast Asian herbs than ever before. Chefs from casual eateries to the fanciest restaurants are increasingly turning to our proverbial backyard to source for flavours that truly speak of their sense of place. One of them is…

6 min
viva la terra

The Covid-19 pandemic has brought many industries to its knees, and one of the hardest hit is the restaurant industry. Not even the greats are spared. “We made our decision to stop the direction of Lima London, Dubai, and Hong Kong,” shares Virgilio Martinez, the chef-owner of restaurant Central in Peru, which is ranked six in the World’s 50 Best list. “We need to focus on our growth in Central, Mil and Kjolle,” he adds, noting that there are ways to look at the problems positively, that the “end” is where many often start from. He also reveals that, “there are upcoming concepts in Tokyo and Moscow under our Mater Iniciativa research group”. After a four-month-long lockdown, which started in July, Martinez’s three restaurants in Peru and his casual concept outfit Mayo…

5 min
an ode to home

Hitting the five-year mark in Singapore’s restaurant industry is no small feat. In a city constantly in gastronomic flux, surviving the small domestic market, intense competition and whims of spoiled local diners is hard enough. Now throw in the travails of Covid-19 and it’s enough to send even the most passionate chefs into resigned hibernation. But chefs are made of hardier stuff. If anyone needs convincing, those six months in 2020 when F&B businesses struggled to stay afloat should serve as firm testament. In that short space of time, chefs and restaurateurs went from dine-in to delivery in a matter of days before returning to business-as-usual almost as soon as the lockdown lifted. This unanticipated hustle was hardly how Irish chef Andrew Walsh imagined he would be marking his restaurant’s fifth anniversary.…