Page 13 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

CHEF & CUISINE
03 It’s About Taste... ADVERTISERS'
Salt Baked Celeriac Paired With Au Bon
Climat Chardonnay 2016 Santa Barbara
05 Half Torched Apollo Blue Prawns Paired + LIST
With Domaine Julien Meyer Alsace Mer
& Coquillages 2015 AWMB
07 Stir-Fried Lobster With Asparagus Bertos 02
paired with Allegrini Corte Giara Pinot Electrolux 52 PAGE + NO
Grigio 2018 Delle Venezie D.O.C ESS 06
25 Event Highlights + WGS 2020 24
Finding The World Gourmet Summit Fabristeel IFC&001
Halton
2020 SOUL 77
29 Chef + Go Hobart 08 & 21
Hubers
Bringing The Gold Home Marrone 20
32 Cover + Story Meiko 70
All About S.O.U.L MKN 18
23
44 Chef + Cuisine Rougie 81
Chicken Soup For The Soul SAPAAD 19
50 Chef + Recipe SIAL China 04
Not A Mi-steak Tembusu Projects 17
62 Smart + Kitchen Vismark 69
Welbilt Welbilt 112&IBC
71 Chef + Restaurant
Royal Revolution
74 Go + Hunan ADVERTORIALS
The Pride of Hunan History AllSpice Institute 107
78 Go + Shanghai
Shaping Tomorrow’s Generation
82 Go + Japan
Let The Italians Decide
88 Go +Malaysia Cover Page
Made In Malaysia charcoal grilled kurobuta ‘char siew’
108 Go + Cruise By Chef Edward Chong
From The Royal Family To Genting Photographed By Edward Ching
Dream Cruise
Submission Of Editorial Materials:
REGULARS Reena Erh
12 Publisher + Perspective Marketing & Circulation Specialist
To Hunan, via Taipei, With Love
18 Go + Shop Tel: (65) 6377 6012 | Fax: (65) 6270 1763
JUST Egg reena.erh@pkh.com.sg
21 Collesi Beer
22 Culinary Calendar
March - April 2020 ON THE TABLE
Food Adventures All Over The World 96 Restaurant + Menu
Hilton Hotel Singapore, il Cielo
WINE + VINE 100 Black Marble
64 A (Chinese) Celebration Of Food & Wine 104 Cafe Cicheti