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What’s the future of food? It’s a question that opens a Pandora’s box of open-ended answers and further questions. That’s why, this issue, we decided to tackle the topic across a broad spectrum of angles. For a wee bit of crystal-gazing, we ask trusted food luminaries like Loh Lik Peng​ from Unlisted Collection: and Beppe De Vito​ for their takes on the future of food up to 2050. In our stories on the future of food, bug snacks, 3D food printing and lab-grown meats, we think about how we can tackle pressing issues facing our food system and how our diets and lifestyles may change in a not-so-distant future. Meanwhile, avant garde chefs Chef Ryan Clift​ of Tippling Club​ and Han Li Guang of Restaurant Labyrinth​ go wild in our pictorial spread, envisioning what would be #OnTheTable in 30 years and Apollo Marine Seafood​ tells us why vertical fish farming is the way to go. In regular news, we check out new restaurant openings and new menus at The Gyu Bar​, Majestic Restaurant​ and more, and catch up with one of our favourite heritage heroes at Jie Traditional Bread Bakery​. We hear ‘Chef’s Talk’ guest Ivan Brehm of Restaurant Nouri​’s views on why we need to talk as we eat, and interview pastry chefs duo Ben Goh, InterContinental Singapore​ and Carina Tan, Fairmont Singapore​. Last but not least, we suss out trending wines at @ProWein​ international wine far in Dusseldorf; learn how Bordeaux winemakers are giving their region’s wines a makeover, and go on a food journey in historic Delhi. Read all about it here: http://www.wineanddine.com.sg/2018/04/23/wine-dine-may-june-2018-future-foods/
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