Fan­tasy is a nec­es­sary in­gre­di­ent in life.

SALT Magazine - - Contents -

This is­sue, we cel­e­brate those, who like us, dare to dream and per­se­vere in their be­liefs. De­spite hav­ing to face ini­tial scep­ti­cism from the in­dus­try and con­sumers, Sin­ga­porean pas­try chef Jan­ice Wong

(pg 84) has now cre­ated an em­pire and carved out a well­re­garded niche in fan­tas­ti­cal ed­i­ble art. Chef Ang Song Kang (pg 58), fondly known as chef Kang, has weath­ered many ups and downs in his 35-year culi­nary ca­reer be­fore open­ing his in­ti­mate Chef Kang’s Pri­vate Kitchen and fi­nally re­ceiv­ing recog­ni­tion and ac­claim.

Within th­ese pages, we also take fan­tasy quite lit­er­ally—test­ing out recipes based on foods in pop­cul­ture TV shows and movies (pg 38); and dream­ing up an en­chant­ing Christ­mas feast in­spired by our favourite fan­tasy fic­tion (pg 24).

Speak­ing of Christ­mas, we check in with our Eurasian friends on what tra­di­tional dishes they’d usu­ally find on their fes­tive ta­bles (pg 74). And what’s a cel­e­bra­tion with­out some bub­bly and sweets? Pop open a bot­tle of English Fizz (pg 100) and sat­isfy your sweet tooth and eye for art at the same time while en­joy­ing some wagashi (pg 110).

This is­sue is a stand­alone De­cem­ber is­sue so we’ll be see­ing you guys again very soon come Jan­uary 2018. Till then, Sea­son’s Greetings and Happy Hol­i­days from all of us at SALT!

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