Since our inception in 1996, Cuisine and Wine Asia have evolved over time to become an internationally recognised food and beverage (F&B) publication and a major player in the F&B magazine market in Singapore and South East Asia. Our publication is reputed for starting trends and setting standards.
 
Cuisine and Wine Asia has more than 24 years of experience publishing the issues F&B professionals need to know and has built a legacy of bringing the news and issues that the culinary and hospitality scene within the region needs to know.

Our Mission
To feed the current pool of F&B professionals, rising or otherwise, trends and stories about all aspects of the culinary and hospitality industry, and inspire them to lead the way in revolutionizing the food culture of Asia. Whether in the frontlines of service, or in the back end supplying the parts that you need to create a great experience, we are there every step of the way, creating the news, connecting different parties, and all with the keen experienced eye of industry great.

Our Vision
We aim to become the experts not just the culinary and hospitality industry of the Asia Pacific but also to become a great player in food media on the global stage. We see ourselves as the media that has ties to most companies, chefs, industry experts and manufacturers due to our longstanding years in the industry and we continue to do so through maintaining our standards of excellence, professionalism, eye to detail and love for what we do.

Our Values
Inspire - To tell and develop stories that will encourage others to create positive change within the F&B industry.

Inform
To communicate the issues on the radar in the Asia Pacific culinary and hospitality industry, break them into bite-sized, easy to digest the news, and sow the seeds that will keep them thinking.

Innovate
To incorporate current trends and streamline better changes for the good of tomorrow.  

Inculcate
To develop and nurture a sense of love for the food we eat, respect for the people that are tirelessly working to keep our tourism and kitchens running, a hunger to learn and share knowledge,  and a desire to change the world.