As the last chapter of the year comes to a close, we look back on some of the trends that hit the F&B industry, some of the stories we loved and some of the most memorable meals we’ve had.

2018 has been a busy but fulfilling one for our team at Wine & Dine.

We are pleased with how our publication is evolving. What started with the print magazine has become an integrated multimedia concept including the website and various social media platforms such as Facebook and Instagram. We’ve also been building video content on our Youtube channel WDTV to complement our print and online stories as they add another dimension to storytelling and visualisation.

Edible pixelated sushi - Year in review

3D printing sushi pixel by pixel (Photo: Open Meals)

Among all the issues we worked on over the last year, the one that left an indelible mark on us was Wine & Dine’s May/June 2018 issue – Future Foods where we pondered questions about sustainability, food wastage and more. We gained insights discovering some of the innovative new solutions that a group of farmers, scientists and entrepreneurs were coming up with to help ensure everyone gets fed in an increasingly crowded world. Other exciting new technology we came across included 3D-printed food and lab-grown meat.


OFC's steamed Tiberias barramundi - Locavorism Singapore restaurants

OFC’s steamed Tiberias barramundi

We also had a lot of fun with Wine & Dine’s July/August 2018 issue: Southeast Asia − A Journey of Flavours, speaking to chefs such as Jordy Navarra from Toyo Eatery in Manila and Eelke Plasmeijer from Locavore in Bali about how they were putting their countries’ cuisines on the world map. A similar trend we found among these chefs was the use of locally sourced produce, and we examined this further in our Sep/Oct 2018 issue story Locavore in a Concrete Jungle. Locavorism may not be a new idea, but it’s wonderful to see how chefs are doing their part to honour their eco-system of farmers, growers and artisans.

Chef André Chiang

Another topic that was much talked about in our fine-dining scene was the closure of a few top restaurants such as Joël Robuchon Restaurant and L’Atelier de Joël Robuchon at Resorts World Sentosa, Whitegrass and Restaurant André. While it is somewhat disheartening to hear about the closures, we remain upbeat about the future of our local restaurant scene with several big names such as Alain Ducasse, Anne-Sophie Pic, Jereme Leung and a few others expected to set up shop in 2019. Not to mention how the city will be abuzz with amazing chefs and restaurateurs when the gala ceremony for the World’s 50 Best Restaurants 2019 takes place in Singapore later in the year.

New restaurants such as BBR by Alain Ducasse and La Dame de Pic opening soon at the Raffles Hotel - year in review

New restaurants such as La Dame de Pic and BBR by Alain Ducasse opening soon

On the topic of fine-dining restaurants, we thought we’d share with you some of the most memorable meals we had this year including Esora by chef Shigeru Koizumi and the Lo & Behold Group, Hashida Sushi by chef Kenjiro ‘Hatch’ Hashida, and Preludio by chef Fernando Arevalo.

Preludio by Chef Fernando Arevalo serves "Authors Cuisine"

Preludio’s White Opal

With that, we can’t wait for another exciting gustatory year ahead. Watch this space, as there will be plenty of new happenings and projects from Wine & Dine in 2019.

From all of us at Wine & Dine, Happy New Year!


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