epicure

epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. We are on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages, and uncover the dynamics and intricacies of the local and international culinary scene.

epicure • MARCH 2024

EDITOR’S NOTE

CELEBRATION OF FLAVOUR AND QUALITY • Feast on a range of specialties featuring farm fresh ingredients like USDA Prime Angus Beef and Hokkaido Pork at Crafted by Peter Zwiener.

Passion for Hanwoo • Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can’t get enough of Korea’s star ingredient, and what makes it so good.

K-BBQ Boom • Check out the new wave of Modern Korean steakhouses and grills in Singapore

Standing the Test of Time • Chef Sun Kim is not resting on his laurels after launching Meta almost a decade ago. After relocating to an elegant new space, the restaurant presents creations with sophisticated simplicity.

Ethical Eats • New farm-to-table dining offerings are proving that the sustainability movement is more than just a fad.

Secrets of the Orchards • Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.

Trusted Sources • Executive chef Michael Greenlaw of Atria at The Ritz-Carlton, Melbourne, has a hobby that brings lesser-known seafood from sustainable sources to the table.

Meeting of Minds • A group of top chefs gathered for a one-of-a-kind culinary retreat at Shishi-Iwa House in Karuizawa last autumn for a dose of tranquillity.

Culinary Fraternity • We find out about the collaborative efforts of these top chefs, their success stories, and what lies ahead for 2024

Raising the Bar (and Beyond) • Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.

Endless Possibilities • Quality ingredients, vintage recipes revisited, a blend of old and new processes — mixologists and bar operators weigh in on the latest cocktail trends and techniques

Future Proofing • Penfolds senior winemaker, Steph Dutton, shares her views on technology, sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers.

Preserving Quality in a Bottle • Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.

Tokyo’s Dining Revival • From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.

A Taste of History • Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d’Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment.

Languorous Sundays at Loloan • Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.

Hidden Gem in Samui • Cape Fahn Hotel’s Long Dtai Restaurant by renowned Chef David Thompson offers authentic culinary creations from southern Thailand that most have not even heard of.

West-bound • An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.

Hong Kong: An Epicurean’s Playground • An insider’s guide to the best spots to eat and drink in this food-obsessed destination.

A Novel Reimagining • The contemporary CH’AO restaurant at Conrad Shenzhen offers a new way of looking at (and enjoying) Teochew cuisine.

Contemplative Experience