T. Dining by Singapore Tatler - - Editor’s Note -

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!

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