epicure February - March 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.

Magazines Integrated Pte. Ltd.
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12 Ausgaben

in dieser ausgabe

2 Min
a world of alternatives.

Welcome the hero ingredients of the new world – an alternative world where sustainability agendas, global warming issues and food safety concerns have sprung forth a line-up of unusual star ingredients. Thrown into the limelight to bedazzle – and for some, befuddle – palates are the likes of peanut butter, jackfruit, mung beans, and even insects to mimic the taste and texture of the meats they are meant to replace. From a scientific perspective, R&D has also yielded valuable discoveries in mycoprotein that can be used to mimic the texture of chicken, and heme from leghaemoglobin for a meaty flavour. This trend in alternative plant-based products to replace or to reduce meat consumption is gaining momentum in Asia, making it one of the fastest-growing markets. It is getting increasingly common for…

1 Min
on the cover

Photos Ching Art direction and styling Thng Wee Nee Recipes by Chef Jason Tan Shot at Restaurant Euphoria epicure is published by Media Group Pte Ltd 20 Bedok South Road, Singapore 469277 Tel: +65 6446 6888 Printed by KHL Printing Distributed by Pansing Distribution Pte Ltd Company Reg No: 200205728C MCI (P) 094/11/2020 ISSN 2010-1155 epicure INDONESIA is licensed by Magazines Integrated Private Limited, registered in Singapore. epicure is available in print, digitally through Apple iTunes and Google Play, and on epicureasia.com. facebook.com/epicureasia instagram.com/epicureasia youtube.com/epicureasia Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher is strictly prohibited. Views and opinions expressed in epicure are not neccessarily those of the Publisher and the Editors. Although every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, neither the Publisher,…

2 Min
epicure's choice

Indulge guilt-free in Melati, a sweetener-free, vegan, non-alcoholic aperitif, at only 12 calories per serve. Lorin Winata, founder of Melati Drinks, a Singapore-founded non-alcoholic aperitif company, has worked with an Ayurvedic specialist and food scientist to create the aperitif, inspired by traditional Asian medicinal remedies using herbs and botanicals. “Melati’s first product the Classic, is handcrafted from 26 healing botanicals selected for their mood boosting, antioxidant and detoxifying compounds which help liver detox, increase blood flow, spark digestion and support general wellbeing,” says Winata. Each botanical is individually treated via traditional cold-extraction for up to six weeks to extract maximum benefits, before being carefully hand-blended locally. The botanicals used include goji berry, hibiscus, raw cacao, chokeberry, ginger, star anise, sencha, red kampot pepper and cinnamon, resulting in a refreshingly fruity…

2 Min
a healthy cup of tea

Did you know that the delicate notes of pure white tea yields a huge amount of antioxidants, while green tea’s elegant notes of fresh grass make them both excellent pairing recommendations for salads and vegetarian dishes? “For beginner tea drinkers, green teas such as Green of Fujian and Sencha Matcha are great for their delicate taste, health benefits and lower theine contents. Rich in zinc, vitamin C, anti-inflammatory and antioxidant properties, the umami taste of green tea goes best with seafood and salad to accentuate the sweetness and flavours of the dishes,” says Maranda Barnes, Director of Communications & Co-Founder of TWG Tea. Likewise, blue tea (commonly known as oolong or “Black Dragon” tea) and black tea are better paired with meats and heavier, richer foods, to help improve digestion and…

3 Min
clean eating

What if the future of fine dining lay in breaking down the ‘castes and classes of dining’, where it wasn’t defined by the traditional boundaries and trappings of fine or mass dining; but rather, the focus lay on the overall dining experience while showcasing the natural goodness of finely-curated, top-quality ingredients, all without the use of any preservatives, pre-mixes, artificial ingredients and excess salt or sugar? Miso and caviar are used instead of salt for umami notes; the natural sweetness of ingredients provide the required sweet notes; and using seasonal produce from an informal network of friends and family suppliers in Europe and other parts of the world, ensure that only the best produce makes it on to your plate, while completely eliminating the use of middlemen and questionable quality sources. Eric…

6 Min
pushing boundaries

Jason Tan took the culinary world by storm in 2014 with his gastro-botanica cuisine, an innovative avant-garde philosophy that celebrated botanicals in their own right, shining the spotlight on the infinite possibilities of humble vegetables and elevating them to an equal status as that of proteins - a definite first for diners and chefs alike. Trained in classical French cooking and having worked in several Michelin-starred restaurants throughout his career, Jason is the first and only Singaporean chef to be awarded the Michelin star four years in a row, as well as being ranked for five consecutive years (2016-2020) on Asia’s 50 Best Restaurants during his tenure as chef and co-owner of the Corner House at the Singapore Botanic Gardens. It was in the lush environs of the UNESCO heritage gardens…