T. Dining by Singapore Tatler - - Editor’s Note - Don Men­doza Con­tent Direc­tor

It’s eas­ier to re­alise the art of good cook­ing than to try and un­der­stand the sci­ence it re­lies on. And that isn’t a bad thing. For the same rea­son a joke isn’t funny if you have to ex­plain it, a beau­ti­fully roasted duck breast—its crisp skin and pink flesh glis­ten­ing in a cherry and red wine jus—isn’t as sexy if we were to go on and on about the la­bo­ri­ous task of roast­ing and boil­ing duck bones to make a stock that would need to be fur­ther re­duced by sim­mer­ing for an­other few hours to achieve the ideal con­sis­tency for said glaze.

That be­ing said, we also need to make time to ap­pre­ci­ate the beauty of a well-cooked dish. If you didn’t grow up with a kitchen god­dess of a grandma or mother, the food that many of to­day’s culi­nary heroes con­ceive are the per­fect ex­am­ples, as they are more than the prod­uct of an ac­cu­rately adopted recipe. It’s the sum of parts—from a re­newed pas­sion for in­gre­di­ents with prov­i­dence to key mem­o­ries—that com­pel and in­spire them to chal­lenge the norm and put forth their best work, day af­ter day. Why else are more of the same chefs so in­vested in cre­ative plat­ing ideas? (Check out some stun­ning ex­am­ples on page 48.) No doubt, the plea­sure we get from such a feast is sub­jec­tive, but that it is able to please such a di­verse group is also tes­ta­ment to the well-de­signed and ex­e­cuted dishes.

More peo­ple are trav­el­ling the globe to the best restau­rants “to eat emo­tions”, af­firms an im­pas­sioned Mas­simo Bot­tura; read more about what drives the man be­hind the World’s Best Restau­rant, Os­te­ria Frances­cana, on page 22. Some trav­ellers even find a way to in­cor­po­rate an in­dul­gent get­away—find our picks for re­sorts that com­bine eat­ing well with con­scious cook­ing on page 32. And lest we for­get the bounty of world-class din­ing ex­pe­ri­ences our tiny is­land proudly cel­e­brates, this edi­tion of the T.din­ing Best Restau­rants guide also hon­ours—for the first time—our Top 20 Restau­rants (page 72). We do hope you take a mo­ment to savour the artistry on dis­play the next time you par­take of a meal on our rec­om­men­da­tions.

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