Chances are, you're reading this from your mobile the same way you consume all types of stories. Whether you're looking for the best recipe for beef bourguignon, reserving your next dinner date or posting a beautifully-composed food shot, there's no denying that today, everything happens online. Really savouring food, however, remains to be a rare offline experience that's continuing to thrive in our increasingly digital existence.
This is why we've decided to launch Singapore Tatler Dining magazine. Our bi-annual print publication complements our extensive online food and wine coverage with a solid physical presence that we hope will also savoured. The first issue is just a starter of what's to come this year, which includes plenty of exciting experiences made for the discerning diner. At Singapore Tatler Dining, our aim is to showcase the best of gastronomy in a single serving—whether it's online, in print or in person. Bon Appetit!