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.

LOCAL TREASURES, AND WHERE TO FIND THEM

Epicure

Epicure’s Choice

CELEBRATING LOCAL • Famous for its foodie reputation, Singapore is increasingly attracting culinary stalwarts and Michelin-starred chefs to its shores with an increasing variety of quality home-grown produce and easy access to ingredients anywhere in the world.

A CHAMPION FOR UNIQUELY SINGAPOREAN FLAVOURS • Singapore-born chef Barry Quek talks to epicure about his passion for local Singaporean flavours and how he flawlessly incorporates them into his mod-European Asian menu at Whey, his new restaurant in Hong Kong.

MAN ON A MISSION • Nothing is stopping chef Mathew Leong as he heads to the Bocuse d’Or finals in Lyon, France this September.

HERITAGE WITH HEART • From family recipes to old favourites, Candlenut’s chef-owner Malcolm Lee tells epicure why he believes in serving hearty classics even during challenging times.

ELEVATED CLASSICS WITH A MODERN TOUCH • Expect refreshing interpretations of Cantonese dishes, thanks to Si Chuan Dou Hua’s new executive Cantonese chef Hoo Chee Keong.

MEAT LOVERS’ DELIGHT • Anzu Meat Factory makes it easy for everyone in Singapore to buy premium quality meats. This Japanese-inspired steak and pasta recipe shows how you can enjoy the best of its produce at home.

BACK TO BLACK • The population of Bali’s black pigs are declining. But, there are farmers, butchers and chefs who insist on reviving it.

YOUR CULINARY CONCIERGE FOR ALL THINGS JAPANESE • You can now get restaurant-quality seafood from markets and farmers in Japan, thanks to Soshinsen.

EN PRIMEUR GOES DIGITAL • As En Primeur 2020 drew to a close, epicure looks back over the past two tumultuous years and their impact on Bordeaux’s centuries-old selling system.

TO HAVE, TO HOLD AND TO DRINK • A selection of wines from sought-after regions of Bordeaux, Bolgheri and Central Otago, New Zealand.

THE SINGAPORE SPIRIT • The premium artisanal spirits market is on the rise in Singapore, as indigenous distillers introduce familiar botanical and flavourings to the ever-popular gin.

Bar At Home

FINDING THE RIGHT MATCH • There are several golden rules to follow when matching wine with Southeast Asian food.

PIONEERING SUSTAINABILITY AND ENVIRONMENTAL STEWARDSHIP • Sustainability is more than a trending buzzword for Grand Hyatt Singapore; it’s a way of life. Director of culinary operations Lucas Glanville shares how the hotel walks the talk as a pioneer for several long-term environmental-friendly initiatives across all its operations.

NO PLACE LIKE HOME • If you’re looking to host the perfect locavore dinner party, seek out these five brands offering tableware, fine cutlery and kitchen accessories that are part celebration of Singaporean iconography, part oh-so-pretty conversation starters.

TENDER LOVING CARE • In a first for Four Seasons Resorts in the Asia-Pacific region, a dedicated Cancer Care Massage and bespoke wellness programme are now available in Bali.

A CONVENIENT TRUTH • The Morning Machine is for all coffee nerds and home baristas out there. With a choice of recipes, customisable settings and a mobile app, this coffee capsule machine will make the daily grind more exciting.

CULINARY EXPLORER • Gorden Ramsay hits the road again in the third season of Gordon Ramsay: Uncharted where he explores global cuisines amid frigid temperatures, muddy back roads and stormy...