epicure

October - November 2021

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.

Land:
Singapore
Sprache:
English
Verlag:
Magazines Integrated Pte. Ltd.
Erscheinungsweise:
Bimonthly
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12 Ausgaben

in dieser ausgabe

1 Min
touch and go

e We love to hear your feedback nida@media-group.com.sg Big grand events are off the table. Yet we humans are social creatures. We need to talk, touch, hug or simply interact with each other. How can we do it, albeit more cautiously, in this day and age? You could whip up a Michelin star-inspired feast as you plan for an intimate gathering at home with loved ones. To help get the party started, we highlight specialty grocers that bring in exotic ingredients and fine produce from around the world (p37). Think handmade Greek cheeses, fresh bread direct from Paris and zero sugar wines for a gourmet boost. Not sure what to cook? Pick up a copy of Our Bali – Your Bali by chef Dean Keddell (p66). Not only will you learn to create authentic…

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3 Min
epicure’s choice

CULINARY STARS SHINE BIGGER AND BRIGHTER If you need proof that Singapore is a food paradise, look no further than the Michelin Star restaurant selection for 2021. The Michelin Guide Singapore, which celebrates its 5th anniversary this year, has awarded stars to 49 restaurants, up from 44 in 2019 (last year’s selection was cancelled). There are now three three-Michelin-starred restaurants in Singapore – Les Amis, Odette and the newly promoted Zén (sister restaurant to three-Star Frantzén in Stockholm). Jaan by Kirk Westaway gained a second Michelin star as it received recognition for its modern reinterpretation of British gastronomy. The restaurant joins four others with two Michelin stars: Saint Pierre, Shisen Hanten, Shoukouwa, and Waku Ghin. A total of 12 new restaurants received one Michelin star, of which four made their debut: Art, Cloudstreet,…

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3 Min
the future is tempe

Tempe (or tempeh for the sake of English pronunciation) is a compact, white cake-formed product often made from boiled soybeans through controlled fermentation with Rhizopus spp (a type of fungi). Its natural flavour can be described as nutty, mushroom-like and meaty. High in protein and fibre as well as low in saturated fat content, tempe has also been identified as an excellent source of calcium, iron, zinc and vitamin B12. Its prebiotics, para-probiotics and isoflavones are excellent for gut health. Tempe is not only highly nutritious but also affordable, making it a staple food for Indonesians across social and economy classes, making up 10 percent of total protein consumed, even higher than meat and chicken eggs. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability (2021) concluded…

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5 Min
all fired up

Remy Lefebvre is no stranger to the F&B scene with almost two decades of experience working in internationally renowned Michelin-starred restaurants and five-star hotels around the world. Growing up in the Ivory Coast before returning home to France, Lefebvre fine-tuned his culinary skills with professional stints in Mexico, Spain, the Middle East, India, Hong Kong, and the Caribbean before coming to Singapore in 2016. The French chef’s most formative years as a fine dining chef were spent working in Spain with gastronomic masters at a time when the country was the epicentre of the “vanguard cuisine” phenomenon. Lefebvre’s first position here was helming Mexican restaurant El Mero Mero, before taking on the role as head chef at Butcher’s Block, Raffles Singapore. June this year saw Lefebvre launch his namesake Casa Restaurant…

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5 Min
the new taste of korea

Seoul-born chef Louis Han grew up in fast-paced, trendy and forward-looking district Gangnam, and was already training in the kitchens by the age of 17. Now at just 31 years, the talented chef has opened his own restaurant Nae:um, showcasing a personal cooking style he calls contemporary Seoul cuisine, a combination of western techniques with heritage Korean flavours. At Nae:um, the progressive vibrancy of Seoul meets the flavours of folk traditions but with an international appeal. Because Han believes that people relate to one another when they share a common experience such as the bond of food, his episodic menus showcase different food stories inspired by his own personal journey. Though it references the city, Han’s offerings at Nae:um are not typical food from Seoul or an interpretation of Korean classics.…

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12 Min
star power

Step into Firangi Superstar on Craig Road, and one can safely conclude that the restaurant is determined to rewrite the script (or in this case, recipe) for Indian cuisine. The sensory, almost cinematic journey begins in its four distinct rooms, each with its own story told through thematic decor and furnishings – the posh Officer’s Club (complete with replica rifles on the wall), the Wes Anderson-esque Old Railway Room, the opulent Elephant Palace and the wild Jungle Lodge. From Bombay to Rajasthan, Chennai to Kashmir, diners are whisked away to what feels like a film set or old-world India, or both. EXPECT THE UNEXPECTED Any whispers of “colonial glorification” as some other critics have suggested are cast aside once the menu is presented. Here, head chef Thiru Gunasakaran works his magic as he…

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