To mark International Women’s Day on 8 March, we dedicate our Mar/Apr 2018 #WonderWomen issue to the talented ladies in F&B

WD Mar/Apr 2018 Issue: Wonder Women social media square

Taking the Lead: Female chefs like Akane Eno of Sushi Kimura and Sarah Lin of Wolf Burgers are helming restaurant kitchens and jazzing things up

Ladies of Immaculate Construction: Why it’s a misnomer that female chefs have it easier in pastry

Somm Sisters: Inspiring women sommeliers share their stories

Woman in Charge: Meet Grace Tan, Director of TOTT Store

A Place of Her Own: Local sushi chef Aeron Choo of Kappou Japanese Sushi Tapas Bar just wants to cook from the heart

Let Sleeping Bullfrogs Lie: How Chelsea Wan is taking her family’s Jurong Frog Farm business to greater heights

And from our regular columns:

Restaurants: New openings and menus at TablescapeCaffé B and more

Heritage: Ji Xiang Confectionery at Everton Park continues to make ang ku kueh the traditional way

Taste: The new spins that top chefs in Singapore are putting on popular local delights

Chef’s Talk: Spanish cuisine is not just about table sized paellas, according to chef Carlos Montobbio of Esquina

Recipes: Chef Heidi Flanagan from Origin Grill & Bar and chef Josephine Loke from 665 Degrees Fahrenheit share recipes for the grill and more

Wines: Montalcino-based Castiglion del Bosco winery is making big strides; the philosophies behind vintage champagne; Yamazaki’s spellbinding limited edition Mizunara 2017, and more

Travel: The Philippines’ culinary reawakening across its provinces; and a city report on Melbourne

Get your copy at major bookstores and newsstands now, or purchase an annual subscription here!

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