Local treasures, and where to find them
Just when you thought you’ve tried and eaten everything this little red dot has to offer, along comes a dish that intrigues and excites, be it a new creation or a clever iteration of an old favourite.
Our Cover Story (p18)
highlights how Candlenut, a oneMichelin-starred mod-Peranakan restaurant, straddles the line between the familiar and new. The three featured recipes, including the unusual Yeye Chicken Curry, show how chef-owner Malcolm Lee has adapted his culinary vision to create dishes that are at once traditional and fresh.
Homegrown brands have also delighted us with their innovative ideas and designs. The Morning Machine (p64) will impress coffee capsule lovers with its customisable features, while cool accessories and tableware (p55)
add a dash of heritage to your kitchen and dining table.
Beyond our shores, our local chefs are flying the Singapore flag with their ambition and drive. We speak to Barry Quek (p10)
who has opened Whey in Hong Kong, and Mathew Leong of À L’aise in Oslo (p14). Leong will be competing in the Bocuse d’Or finals in Lyon in September, and we wish him all the best.
To say the last 18 months have not been easy on
F&B establishments is an understatement. Even the wine industry has not been spared the disruption caused by COVID-19. In Vine Expectations (p38), we find out how Bordeaux En Primeur 2020, the biggest event on the wine calendar, had to adapt to a new hybrid format. There are bright sparks in the bar scene though – No Sleep Club (p46), which opened in late 2019, made its debut at No. 8 on the annual Asia’s 50 Best Bars list this year.
Over in Bali, there is a conscious effort to promote indigenous black pigs which are said to be of higher quality and superior flavour (p30). The local community has also been instrumental in supporting each other in times of illness such as cancer. We learn how Four Season Resorts have trained local therapists to perform dedicated Cancer Care Massages (p60) to help guests in their healing journeys.
There’s still plenty to discover despite being on a tiny island; you just need to know where to look. Judging from the resilience of the industry (p80), there’ll be more culinary innovations and surprises to come.