September 2023

epicure

Life's Refinements

epicure1 min read
Epicure
Dennis Pua Managing Director Marc Almagro Editor-in-Chief Daniel Poon Commercial Director Ivy Lim Finance Wendy Chua Human Resource Amy Van Editor Arista Kwek, Christopher Tan, Eris Choo, Nida Seah Leyna Poh Creative Head Dennis VC Chong Senior
epicure2 min read
WELCOME to Our Refreshed ISSUE OF Epicure Magazine.
As always, we invite you to a spread of the finest wining and dining experiences in Singapore and beyond, while diving deeper into topics on food culture, provenance, sustainability, food security, wellness, and more. And as we pile our plates with t
epicure1 min read
For The Love Of Meat
Dario Cecchini, the world’s greatest butcher teaches the world to enjoy quality meat yet have a deep respect for animals. Bottega di Carna at Mondrian Singapore Duxton, Cecchini’s first outpost in Asia, features robust steaks and unconventional meat
epicure4 min read
Meet The Man Who Wants You To Eat More Meat
It was his 18th birthday, and he was finally getting to taste a bistecca alla fiorentina. After a whole childhood spent watching his parents wrap up this prime cut of beef for customers, but never enjoying it at home, you could say that it was a drea
epicure3 min readDiet & Nutrition
Cool Cuts & Community Service
Do you remember the community hubs that were oldschool provision shops, whose kindly owners always knew just what you needed and liked? Or a time when families and their favourite wet market stalls supported each other faithfully for generations? Bac
epicure2 min read
Wagyu Feast
Established in 1953 in Kyoto, this is the first authentic Japanese-style butchery in Singapore, specialising in all cuts of Japanese beef. They carefully select from more than 10,000 wagyu per year from farmers in Hokkaido in the north all the way to
epicure4 min read
A Taste Of Nikkei Cuisine
You might say that Chef 'Vijay' Vijayakant Shanmugam was fortunate. Waiting for him at the end of a nearly 30-hour flight was some serious jet lag — but also a world of cuisine that was bold, lively and deeply satisfying, the perfect antidote to any
epicure3 min read
Capturing Moments In Time
Restaurant Fiz’s chef-owner Hafizzul Hashim had an epiphany when he was working at Jean Georges Tokyo (by the acclaimed chef Jean-Georges Vongerichten). The globally renowned establishment features a lot of Thai and Japanese flavours in the menu. “I
epicure2 min read
Flying Our Flag High
Since he launched Seroja a year ago, Kevin Wong has been receiving various accolades. This year, he was presented the Michelin Guide Young Chef Award 2023 (sponsored by Blancpain). On top of that, Seroja also received a Michelin star and was recognis
epicure7 min read
A Spoonful Of Sustainable Indulgence
Fatty, briny, and satisfyingly creamy. A gentle nudge of your tongue, and these tiny orbs, swollen with alluring flavours of the sea, burst open and coat your palate with a sweet and subtly salty pleasure that inevitably makes you reach for the next
epicure5 min readWorld
Green Revolution
Today, the hospitality sector is integrating on-site farming into their operations – not just to reduce their reliance on imports from abroad, but also to cater to an increasing demand for sustainably-driven stays. In land-scarce Singapore, these ini
epicure7 min readDiet & Nutrition
Shaking Things Up
We reached out to bartenders in Singapore’s hottest bars on what’s trending in our vibrant cocktail scene and what we’ll be drinking in 2024. They also share what customers want these days in terms of flavour profiles and under-the-radar spirits sour
epicure4 min read
Under The Radar
In 2004, James Suckling was invited to a blind tasting wine dinner with 10 bottles to sample. The evening turned out to contain many surprises — one of which was how a 1989 Pétrus, a 100-point wine, appeared to be the unanimously voted worst wine. Th
epicure1 min read
Hungarian Wine And Food Pairings
The wine that surprised James Suckling. This Hungarian Bordeaux blend offers ripe tannins and pleasant acids. Notes of black and red berries, spices, smokiness, and a lingering mineral finish make this a natural match for Chinese dishes like stirfrie
epicure2 min read
Crème De La Crème
Asia’s Best French Wine Sommelier Contest, hosted by the French Ministry of Agriculture, is an annual event celebrated by sommeliers and wine industry players across the region. The Singapore finale was held on 4 September at Sofitel Singapore City C
epicure3 min read
Stylish Entertaining
Slogging over the stove is no fun, especially during the festive season, when there are guests that need entertaining. The right kitchen appliance can make a world of difference, saving you from lengthy hours of preparation and giving you more time t
epicure5 min read
Luxe Resort Feasts
Beyond the pristine beaches, nature walks and stunning sunsets, these sprawling resorts in Vietnam and Thailand are pampering guests with one-of-a-kind fine dining feasts. Housed in uniquely designed buildings, La Maison 1888 in Danang and Hom in Phu
epicure7 min read
Celebrating Provenance
If your idea of the perfect holiday is slowing down and unwinding over spice-laden sharing platters by the balmy sea, the following tropical destinations are for you. The restaurants at these three top-notch resorts in Phuket, Langkawi and Desaru Coa
epicure3 min read
Unforgettable Voyages
Good food and drink, genuine human connections, immersive travel and cultural experiences: these are the things that make life worth living. Travel by sea ticks all these boxes. There’s a certain romanticism that comes with ocean voyages: of warm, ba
epicure4 min read
A Gastronomic High
Andermatt is a place filled with superlatives. It is the largest ski region in central Switzerland with one of the longest ski seasons (usually from late October to May). Five-star hotel The Chedi Andermatt has the world’s largest hotel collection of
epicure1 min read
Last Course
On sweltering days, the only thing you can think of is an icy cold treat. Gelatos, soft serves and fizzy iced drinks are all the rage now. But a bowl of traditional ice kacang or chendol is just as satisfying. In the 1920s, local street food vendors

epicure

More Issues From epicure