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!

Subscribe to our newsletter

stay in the know with the latest news in food and wine!

YOUR INFORMATION IS CONFIDENTIAL AND WILL NEVER BE SHARED WITH ANY THIRD PARTY