October - November 2022

epicure

Life's Refinements

epicure1 min read
Epicure
Managing Director Dennis Pua Editor-in-Chief Marc Almagro Commercial Director Daniel Poon Finance Ivy Lim Human Resource Wendy Chua Food & Wellness Priyanka Elhence priyanka@media-group.com.sg Wine & Spirits Nimmi Malhotra nimmi@media-group.com.sg Wi
epicure2 min readRegional & Ethnic
Epicure’s Choice
Derek Cheong, winner of MasterChef Singapore Season 2, wants you to go beyond the usual milk, dark and white chocolates. Kakkow is his new foray into artisanal chocolate that features offbeat flavours like Miso and Genmaicha, Cep and Walnut, and Corn
epicure3 min readRegional & Ethnic
Seasoned By Time
Many chefs start out by working their way up the kitchen ladder. Executive chef Steve Lancaster nailed the brief perfectly, working as a dishwasher in a pub at 13 years old before building up an impressive resume by working at several Michelin-starre
epicure2 min read
A Dazzling Debut
At just 32 years old, chef-founder Louis Han of the newly minted one-Michelin-starred Nae:um was crowned winner of the Michelin Guide Young Chef Award 2022. It is an accolade given to a chef under 36 years of age who is working in a Michelin-starred
epicure2 min readRegional & Ethnic
The Hungry Traveller
e We love to hear your feedback @ nida@media-group.com.sg Why do you travel? For adventure? Shopping? To learn about new cultures? Or to just get away from the daily grind? Whatever the reason, food will always play an important role in the journey.
epicure2 min readRegional & Ethnic
Making The Cut
Chefs who do not consider good blades essential are rare. Knife skills are crucial to all styles of cooking, and even more so in fine Chinese cuisine where they form the fundamentals. According to The Chinese Cook’s Knife (2021), flaunting deft knife
epicure4 min readDiet & Nutrition
Of Great Finesse
“Knowledge and respect are the fundamental elements to stimulate creativity. The tropical climate and the seasonal products available in Bali are the muse which inspires my interpretation of contemporary Italian cuisine,” writes Luca Fantin on the me
epicure2 min readRegional & Ethnic
Astice Leggermente Affumicato, Variazione Di Zucchine
SERVES 1 PREP TIME 1 hr COOK TIME 1 hr ½ pc Canadian lobster body½ pc Canadian lobster claw1 tbsp yellow zucchini puree1 pc baked zucchini3 pcs pickled yellow zucchini3 pcs fried zucchini flower1 tsp chopped lobster quenelle15ml crustacean sauce2 pcs
epicure4 min readDiet & Nutrition
Feast Around The World
The people behind Ahimsa Cafe are big believers of mindful eating. Eating consciously does much for one’s mind, body and soul, and the cafe’s menu reflects that. www.facebook.com/people/Ahimsa-cafe/100067880506768/ 1 Lower Kent Ridge Road #01-01 One@
epicure2 min readRegional & Ethnic
Manzo, Melanzana Ripiena Di Olive E Capperi
(IG: @craftdistrictshowroom) SERVES 1 PREP TIME 1 hr COOK TIME 2 hrs 50g Wagyu beef striploin20ml Wagyu beef jus1 pc fried stuffed baby eggplant3 pcs pickled shallot petals3 pcs elderflower3 pcs baby basil leaves3 pcs baby watercressHorseradish crème
epicure2 min readRegional & Ethnic
Taste, Tradition And European Savoir-faire
Gaëtan Duculty, head of family-run Maison Duculty (www.maison-duculty.fr), is giving a tour of his charcuterie factory. Never mind the language barrier – one can tell he is proud of his family’s heritage as he shares the story of a company that has b
epicure2 min readDiet & Nutrition
Destination Delicious
“The interesting thing about Jakarta’s current dining scene is the sky-rocketing restaurant openings. It shows how eating out is still the most favourable way for socialising in the city. The wave of new culinary young talents coming back from overse
epicure2 min readDiet & Nutrition
Bangkok
“Private chefs’ tables and casual dining have replaced initial desires for ‘traditional’ fine-dining experiences. After surviving the pandemic, many chefs and restaurateurs have come to realise that they just want to get back to cooking and want peop
epicure2 min read
Manila
CHERYL TIU, JOURNALIST, F&B CONSULTANT AND WORLD’S 50 BEST RESTAURANTS AND BARS TASTEHUNTER “The megacity had one of the longest and most stringent lockdowns in the world. So, as soon as restrictions were lifted, the city not only immediately sprung
epicure2 min read
Kuala Lumpur
Chef Takashi Kimura, who has more than 20 years of experience working with famous names in French fine dining, has won many hearts with his take on European classics and Japanese minimalism. The menu celebrates seasonality and premium ingredients wit
epicure3 min readRegional & Ethnic
Ask A Chef
If you are chewing on that dry piece of salmon or rubbery prawn and wondering what on earth went wrong, be glad to know that help is here. Executive chef Shaun Thomson at The Ungasan and Sundays Beach Club in Bali answers your questions on how to coo
epicure2 min readRegional & Ethnic
In A Barbie World
Artisanal Italian pasta, but make it Barbie. The franchise has teamed up with Italy’s best-selling pasta maker Di Martino to release a collection aimed at promoting a fun cooking time for all families. Bags of spaghetti, genovesine mezzani rigate, an
epicure2 min readRegional & Ethnic
Every Day Is A Reason To Drink Provence Rosé
Some wines are meant for special occasions; others for a hearty meal or the aperitif hour. Provence rosé can defy such conventions – especially in Singapore where this wine naturally suits our lifestyle. These bright, crisp, dry pink wines are made f
epicure5 min read
Liquid Gold
Among the many whisky releases we witness every year – from first releases and limited editions to rare, historical drams – some stand out. Take, for example, the 80-year-old Gordon & MacPhail whisky, the world’s oldest single malt from The Glenlivet
epicure1 min read
Under The Tuscan Sun
The 49-hectare estate sits on the coast of the Tyrrhenian Sea in Maremma, Tuscany. The coastal winds and diverse stony soils frame the classic Bordeaux grapes of cabernet sauvignon, merlot, and cabernet franc found in equal measure in Biserno. Petit
epicure2 min read
In Pursuit Of Hoppiness
Founded in 2012, the names of craft beers from this Vancouver-based microbrewery often involve puns and pop culture references, with artful cartoons on the labels to suit each beer’s character. Brewed with hyper-local ingredients – hops are grown in
epicure1 min read
Catcus
50ml Mezcal25ml lime juice15ml pasille chile reduction2–3 chunks of pink dragonfruit Tajin salt Line a martini glass rim with lemon juice and tajin salt. Place pink dragon fruit chunks in a cocktail shaker. Lightly smash it. Add mezcal, lime juice, p
epicure2 min readDiet & Nutrition
Beyond Sustainable
Founder and eco-conscious Vijay Mudialiar’s second bar, Analogue, is entirely plant-based and ticks so many of the right boxes, Mudaliar prefers to think of it as “progressive”. The first box – sustainability. Moved by the scourge of plastic waste in
epicure4 min read
Defined By Place, Perfected By Tradition
A Scotch whisky’s character reveals as much the A particular place it hails from as the skills of the masters who oversee their distillation. It is the peculiar accent that is informed by the climate and the quality of water, among others, further sh
epicure5 min read
Cruising By The Glass
It’s difficult to imagine how anything could distract from the towns of Dubrovnik, Corfu, Messina, Naples and Florence (via the Livorno port) glinting from a distance amid the endless foamy blues of the Mediterranean Sea. Yet on the seven-day cruise
epicure2 min readRegional & Ethnic
In Good Taste
Executive chef Claudio Rossi is no stranger to Jakarta. Having worked in the capital twice before, he found leading the culinary team of Park Hyatt Jakarta as the kind of challenge he aspired to undertake. With more than 30 years of experience in pro
epicure6 min read
Life’s A Beach
Cam Ranh peninsula, Vietnam It is 5am. All is quiet except for the gentle sound of waves lapping the beach. In front of me is a glorious sunrise painting hues of fiery crimson and gold across the sky. I stand alone – a little sleepy perhaps – but ful
epicure2 min read
A FLAVOURFUL Whimsy
There has been a lot of chatter about the design of The Standard’s flagship hotel in Asia. Born out of the pandemic, the brand’s “anything but standard” ethos pervades the hotel that is located within Bangkok’s King Power Mahanakhon skyscraper, a pix
epicure4 min readRegional & Ethnic
Good For The Soul
Executive chef Theo A. Michaels has been creating amazing grazing experiences for many years, ranging from intimate boards for two by candlelight, to huge feasting tables for a party. “My boards are the very definition of bringing people together and
epicure1 min read
Singapore Airlines With Bynd Artisan Collection
Singapore Airlines, in partnership with leather craft brand Bynd Artisan, breathes new life into the carrier’s retired Business Class seats with a range of lifestyle souvenirs. The partnership is part of Singapore Airlines’ “Upcycling Project” – an i
epicure2 min read
Be A Pack Leader
Travel like Tottenham Hotspur’s South Korean football star Son Heung-min. Tumi’s newest brand ambassador relies on the 19 Degree Aluminum collection whenever he is on the move. Featuring strategically sculpted angles set against superior aircraft-gra
epicure1 min read
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Designed for bon vivants who share the belief that food is the ultimate universal language, epicure is on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the l
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Hope For A Better Future
At its core, regenerative agriculture is farming done in harmony with nature – farming and grazing practices that, among other benefits, are said to reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity. Wh
epicure2 min read
From Simple To Sublime
At three-Michelin-starred Les Amis, a dessert isn’t merely a sweet ending to an exquisite meal. It’s very much part of the course, the grand finale if you will, that encapsulates the entire fine-dining experience. So when executive chef Sebastien Lep
epicure2 min read
Signature Dark Chocolate Cake
Tableware Tangs Vases, stylist’s own SERVES 4–6 PREP TIME 2 hrs Cook time: Overnight in freezer 600g WholeFruit chocolate17 egg yolks3 whole eggs260g sugar50ml water10g gelatin1kg whipping cream Melt chocolate at 40°C in a water bath. In a separate m

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