EDITOR’S NOTE

When we were starting to put together our ay June issue in late )ebruary, the spread of CO9I around the world was only just beginning. Our line up was filled with stories on food, travel and the exclusive things of pleasure only those with access to a private jet could get. But as the situation grew more severe, we had to ask ourselves if such content was appropriate at such a time like this.

Our line up had to be reworked, especially our Briefings section. here was a new update every day, and news we were ready to publish kept changing as the rest of the world tried to adapt to the “new normal”. Stories had to be cancelled as well once Singapore went into lockdown. But here we are now. We’ve had to improvise and adapt but we’ve managed to overcome these difficulties to bring you an issue we hope you’ll enjoy reading. Yes, we’ve kept our travel stories, but we hope you use these as inspiration for when we return to our “old normal”.

he theme for this issue is on food, something I consider a unifier across all cultures. And we first see that in how different cultures take turns to influence food in /isbon with Brian ( p.

62). ravel along with avis who shares the great flavours of aipei ( p. 66) and Green Spain ( p. 80), then learn how to distinguish various types of caviar with Karen ( p. 72). We’ve got two incredible interviews with wonderful chefs too. ionne speaks with ierre Gagnaire in aris ( p. 76), while I speak with Andrew Walsh back in Singapore ( p. 84).

On the aviation front, we’re excited by Acropolis Aviation’s ambitious project on an Airbus ACJ320neo that’s been dubbed an apartment in the sky ( p. 40), and Jim Simon’s interview with former Kiowa Warrior Commander Amber Smith is quite the inspiring piece ( p. 48).

We’re not sure what the future holds in store for us, but until our next issue, stay safe, stay healthy, stay indoors and we’ll see you soon.