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.

THE HUNGRY TRAVELLER

Epicure

Epicure’s Choice

MAKING THE CUT • Executive chef Pak Chee Yit of Madame Fan reveals why knife skills and cutting techniques are essential in a Chinese kitchen, and shares tips on how to sharpen a home-cooking game.

SEASONED BY TIME • Fermented strawberries and lacto-fermented Jerusalem artichokes – executive chef Steve Lancaster takes a bold approach at his first restaurant Poise, an intimate space where he reinterprets European classics using Nordic fermentation techniques.

A DAZZLING DEBUT • Singapore’s Michelin Guide Young Chef Award winner, Louis Han of Nae:um, recounts his culinary journey, his recent win and plans for the future.

FROM SIMPLE TO SUBLIME • The new Signature Dark Chocolate Cake by Les Amis executive chef Sebastien Lepinoy is a multi-layered indulgence elevated by the use of WholeFruit chocolate.

SIGNATURE DARK CHOCOLATE CAKE

OF GREAT FINESSE • Savour chef Luca Fantin’s elegant interpretation of Italian cuisine at Il Ristorante - Luca Fantin, Bulgari Resort Bali.

MANZO, MELANZANA RIPIENA DI OLIVE E CAPPERI • (Charcoal Grilled Beef, Eggplant filled with Olives and Capers)

ASTICE LEGGERMENTE AFFUMICATO, VARIAZIONE DI ZUCCHINE • (Lobster and Variation of Zucchini with Crustacean Sauce)

FEAST AROUND THE WORLD • From Eastern European cuisine to Japanese fusion fare, DBS and POSB Cardmembers will enjoy a platter of offers to indulge in.

TASTE, TRADITION AND EUROPEAN SAVOIR-FAIRE • Charcuterie is proudly part of France’s rich culinary history. Here’s how one producer keeps the tradition alive for five generations.

DESTINATION DELICIOUS • epicure explores some of the hottest restaurants across Southeast Asia’s biggest cities, with recommendations from top local foodies.

BANGKOK

MANILA

KUALA LUMPUR

IN A BARBIE WORLD • Cooking spaghetti bolognese has never felt this amusing.

ASK A CHEF • Executive chef Shaun Thomson at The Ungasan and Sundays Beach Club answers your questions on how to cook the perfect seafood dish.

EVERY DAY IS A REASON TO DRINK PROVENCE ROSÉ • Birthdays, anniversaries, festive occasions and more – Provence rosé wine is a drink that suits all occasions.

LIQUID GOLD • Whisky investment is on the rise. As epicure finds out, rarity, limited availability, and surprisingly, fine packaging can influence collectability and price.

UNDER THE TUSCAN SUN • Beyond Chianti and Brunello, Tuscany is also the birthplace of the renowned Super Tuscans – red wine blends made with non-Italian grapes, particularly cabernet sauvignon, merlot, and cabernet franc. Here are our top picks.

IN PURSUIT OF HOPPINESS • From Canada to Bali, these craft beers are brewed for your drinking pleasure.

Catcus • Light, fresh, and slightly smoky, the ruby-hued drink offers a smooth blend of mezcal and pink dragon fruit.

BEYOND SUSTAINABLE • Analogue is entirely vegan and sustainable but forward-thinking founder Vijay Mudaliar doesn’t want it to be just that. He describes it as a progressive concept.

DEFINED BY PLACE, PERFECTED BY TRADITION • The particular origin of a whisky and the traditions of the distillery hold clues to its character.

CRUISING BY THE GLASS • Norwegian Cruise Line’s Meet the Winemaker series heads to Europe for the first time onboard the Norwegian Escape, adding even more gastronomic wine experiences to an already...