RAISE YOUR EXPECTATIONS
Having a vested interest in the food and drink we love isn’t a new concept— it’s just that we seldom ponder its importance. We often think of it as the responsibility of the people working in the industry to ensure that we have the best on the plates in front of us—and that the choices we’re offered are also in the planet’s best interest.
If only it were that easy. Simply put, we need to be better consumers, be better informed and make our choices count—much like lauded Australian chef Dan Hunter did when he made the decision to open his first restaurant on a farm located about two hours away from the food capital of Melbourne (page 18). Or when our very own Julien Royer did when he opened Odette with a similar commitment to making people and produce the backbone of the restaurant’s success (see page 20).
We even see an analogous devotion in those who have found love in the notoriously unforgiving restaurant business (see their smiles on page 42). And it’s there in the growing number of women who go soft in the knees at a mere whiff of a good dram—though it has to be said that it’s partly because a woman “nose” better (more on this heady affair on page 60). There’s much to appreciate about the progressive world of dining—and we’re not just referring to the renewed favour the ageold art of fermenting has found with some of today’s brightest culinary warriors (we shortlist brilliant examples on page 48).
The culinary world is something we at Singapore Tatler are extremely invested in, which is why we’ve decided—as part of a regional push—to reaffirm our commitment to content that celebrates the industry’s vivacious and ever-changing scene. This merits a completely new look and brand identity: T Dining (also check out our shiny new website at singaporetatlerdining.com).
And for a more efficient perspective, we’ve boldly decided to subsume our annual list of Singapore’s Best Restaurants into our bi-annual T Dining magazine.
What does it all mean? Well, for a start, more insights into the market’s growing appreciation for quality and innovation, and a firmer grasp of the changing face of “fine dining”, which has long outgrown its starched linen persona. Comfort, as we like to say, is the new luxury. So dig in!