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 SWEET LIFE

Epicure

Epicure’s Choice

ASIA’S CACAO RENAISSANCE • Dedicated smallholder farmers and ardent craft chocolatiers are giving Asian cacao beans – a crop once held in low regard – their well-deserved time in the sun.

PERFECT PAIRINGS • What’s it like to work in the restaurant business as a couple? Two Singaporean husband-and-wife teams share how they keep the flame alive in and out of the kitchen.

INDULGENCE WITH INTENTION • Baker, business owner and self-confessed sugar lover Delcie Lam of Delcie’s Desserts and Cakes tells us why inclusive desserts have been her focus for over a decade.

DOUBLE THE JOY • Enjoy great 1-for-1 deals and special promotions when you are a DBS/POSB Cardmember – it’ll be a tantalising experience to remember.

ASK A CHEF • The experts from Humble Bakery – known for their artisanal scones and burnt cheesecakes – are here to help solve your kitchen woes.

SWEET SHOWSTOPPERS • Find out where to get your daily dose of desserts in Jakarta and Bali.

THE CHOCOLATE ENTREPRENEUR • Meet Singapore food entrepreneur Anjali Gupta of Anjalichocolat. From handcrafted sustainable indulgences to hands-on workshops, she shares how she has grown her business into the premium chocolate brand it is known today.

THE GREAT PRESENTERS • How you serve your food is very much part of the overall dining experience. These Singapore tableware brands and retailers offer artisanal plates, bowls and other vessels that will add a touch of glamour to your dining setup and elevate your meals.

THE SINGULAR WINES OF MONTALCINO • In this edition, we explore Montalcino, home of Tuscany’s most powerful red wine, Brunello di Montalcino, and the region’s top three producers.

PROFOUND REDS • These rich, redolent reds from Lebanon, Spain and California are best savoured over thoughtful conversations.

SOME MARRIAGES ARE MADE IN OAK • These single malt whiskies are matured over decades in a blend of casks, making them the finest expressions of liquid gold.

FREE FLOW • Bar veteran Ricky Paiva finds a new home at Flow Bar on Duxton Hill where he mixes drinks sans pretension.

EXCELLENCE IN MOTION • The Workshop on European Food highlighted the merits of EU products through a cooking demonstration and culinary challenge, and proved why they are #morethanfood.

FRESH CATCH • Norwegian Seafood Council presented Norwegian shellfish to Singapore’s top chefs on board the 108-year-old tall ship Statsraad Lehmkuhl.

BACK WITH A BANG • The 9th Annual Design Excellence Awards 2022 returned with a grand in-person ceremony to recognise top interior design talents and projects in the Asia-Pacific region.

THE PLACEMAKER • Founder and creative partner of BLINK Design Group Clint Nagata shares his award-winning ways and reveals why it’s no longer sufficient to simply have a design that looks good.

BLANCPAIN VILLERET TRADITIONAL CHINESE CALENDAR YEAR OF THE WATER RABBI

WHAT’S ON THE MENU, CONRAD? • If your idea of a vacation means a breezy trip to neighbouring Thailand, consider a Conrad hotel stay that checks all the right boxes – convenient location, plentiful food options, and beautifully furnished rooms.

FULL OF FLAVOUR • Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients shines the spotlight on 100 recipes for real desserts, sweetened entirely by fruit, vegetables, grains and other natural, unexpectedly sweet...