电子杂志

Unwrap the magic of the season with Gastronome Issue 10, where we explore festive flavours and delightful surprises from around the world. The House Bar reimagines five classic Christmas cocktails, adding fresh twists that will take your drinks party to the next level.

This edition pays homage to Burgundy, the birthplace of legendary wines like Clos de la Roche, and features insights from Singapore’s first Master of Wine, Tan Ying Hsien, on the region’s lasting charm. We explore Burgundy’s cherished drinks, Kir and Kir Royale, and provide a classic Bœuf Bourguignon recipe.

This edition features the F&B operators who are revolutionising the world of Teochew, Fujianese, and Sichuan fine dining in China. There is a global exploration of sushi, revealing imaginative and innovative versions influenced by various countries’ cultural preferences.

Experience the essence of Tokyoite dining by delving into the bustling lunch scene of the world’s largest city. Uncover the culinary crusade against food waste led by five influential F&B personalities. Elevate your wine palate with exclusive recommendations from Tan Ying Hsien, esteemed as Singapore’s Master of Wine, as he unveils hidden gems beyond the realms of Burgundies and Champagnes.

From sourcing for the best knives and condiments to selecting the right wines and music for your party, our how-to festive season guide is perfect for the busy host or hostess. For Japanophiles, new restaurant Shoukouwa Shinjidai is not to be missed. Check out, too, institutional catering arm Mycelium Catering’s first café concept, MyDeli.

In this super local issue, we profile four Singaporeans and discover their passion for their crafts. Visit 9 hawker stalls that are recommended by our industry friends and find out how foreign students from three schools are learning more about the food cultures of Singapore and other countries.

Valentine’s Day is almost upon us and the specially crafted menus from Saint Pierre will get you in the mood for romance. Our restaurant teams often work on special occasions to deliver great dining experiences for our guests. This issue, we shine the spotlight on some staff on how they navigate the relationship-work balance.

Valentine’s Day is almost upon us and the specially crafted menus from Saint Pierre will get you in the mood for romance. Our restaurant teams often work on special occasions to deliver great dining experiences for our guests. This issue, we shine the spotlight on some staff on how they navigate the relationship-work balance.

In this special travel-themed issue, we introduce two of our fave food destinations: Hokkaido – where Shoukouwa procures its premium produce – and Belgium – the source of Kingdom of Belgians’ cuisine inspiration and where Chef-Owner Emmanuel Stroobant hails from.