epicure

e We love to hear your feedback @ nida@media-group.com.sg WIN! I love the year-end holidays. The weather’s cooler, the lights are brighter and everyone’s in a merry mood. Then there’s the shopping, gifting and feasting. But as cliche as it sounds, th

After a $7 million revamp, Palais Renaissance welcomes shoppers with a luxe new look and exciting multi-sensory experiences. The mall now features sleek French-inspired design cues and artisanal marquetry, and a new alfresco dining area fronting Orch

Bali and Jakarta’s F&B scenes are bursting at their seams. As Indonesia’s leading gastronomy hotspots, both destinations are competitively offering new things to ravenous foodies and discerning imbibers. The pandemic did not dampen the appetite – ins

Chef Nobuyuki Matsuhisa walks into the room and greets me with a friendly smile and a twinkle in his eye. He may be a giant in the culinary world, but the man behind the Japanese restaurant empire Nobu comes across as down-toearth and affable – kind

In case you haven’t noticed, Christmas, New Year’s Day and Chinese New Year all fall within the months of December and January. This means it’s a busy time for all, whether you are a frazzled parent buying gifts for loved ones, a workaholic trying to

For the holidays, one show-stopping dessert rises above the rest: the yule log. It is also a favourite playground for patissiers to display their finest ideas and technical skills. We try to find the gold standard here, all made with chocolate by Cac

Holiday parties are back, which means lots of cooking, dining and entertaining. These gifts are for hosts and hostesses who have been gracious with their home again and again. *Prices are correct at time of printing. From age-old sips to buzzing new

CHOCOELF is an award-winning homegrown artisanal chocolate-maker, well known for specialty chocolates and no-sugar-added confections. It also serves coffee, gelato and more at their South Bridge Road cafe. www.facebook.com/Chocoelf 232 South Bridge R

“The experience is an expectation, while great food is a given,” says Chef’d Club’s founder “The and chef, Ashish Poddar – who prefers to be known as Ash. And that casual intimacy is what his private dining service is all about – giving clients a lev

The issue of food waste is global. Think 1.3 billion tonnes, or one third of all food produced going to waste. Here at home, the National Environment Agency (NEA)’s latest numbers indicate that food waste accounts for approximately 12 percent of the

Tucked away in a quiet residential area of Telok Kurau is a kitchen where chefs are busy slicing and dicing, and guests are eagerly awaiting for the next special dish. It’s a hive of activity during meal times, but this is no ordinary space. Kolabo –

How much do we know about South African wines? Beyond Kanonkop and pinotage, not much, says Cherie Ball. A boutique wine merchant, Ball co-founded Wine to Share and exclusively imports South African wines. In the last 20 years, her portfolio has grow

This punchy gin is small batch distilled in copper pots and captures South Africa’s distinctive fynbos (vegetation found only on the southern tip of Africa). The gin is infused with eight botanicals including Albanian juniper berries; hand-picked org

MAKES 5 250ml milk50ml bourbon whisky50g dry mango, chopped20g fresh coconut slices or coconut chips100g sugar100ml lemon juice2 pandan leaves Warm milk in a saucepan and bring to a simmer (do not boil). Add dried coconut chips, chopped dried mango,

It was early spring in Margaret River, and woodland flowers were blooming despite an unseasonal cold snap the week we arrived. This premium wine region is located 3.5 hours’ drive south of Perth in Western Australia, and for 10 days in October, it pl

Gioja Restaurant’s fare can be aptly described as contemporary Italian cuisine. The restaurant is situated amid Ubud’s lush rice fields in Bali, and is led by executive chef Daniele Taddeo who masterfully uses fine ingredients and homegrown herbs and

The Writers Bar at Raffles Jakarta is the address of epicure’s most recent get-together in the city. With its artful take on old-world glamour, the discreet venue features an elegant space to sip classic cocktails and catch up. A songstress and her b

Singapore got a taste of Westholme Australian wagyu at this year’s Formula 1 Singapore Grand Prix. Hailing from Queensland, Westholme is reputed to be the pinnacle of Australian wagyu and is found on the menus of some of the world’s top restaurants.

On 28 September at Goodwood Park Hotel Singapore, Sopexa’s Best Sommelier in French Wines Competition took place once again in front of a live audience after two years behind closed doors (due to distancing restrictions). With strong audience support

The Food of Singapore Malays: Gastronomic Travels Through the Archipelago was named Book of the Year and Best Illustrated Non-Fiction Book at The Singapore Book Awards 2022. The handsome volume, authored by Malay history and culture researcher Khir J

As a child, Héloïse Brion’s favourite words were “dinner time”. She says, “I relished the prospect of a delicious meal, of course, but I also sensed that, at the dinner table, I was about to embark on a journey of discovery. Because, although I truly

Mention Langkawi and a few things come to mind: relaxing holiday resorts, lush tropical rainforests, beautiful beaches, and eagles. The eagles are actually one of the first things I notice as I walk along the private beach at The St. Regis Langkawi.

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

It’s been a long time since fine dining has been about food alone. Today’s experience is about the chef, his story, the ingredients and provenance. Given Asia’s rich culinary heritage and the growing abundance of local ingredients that pair well with