epicure June - July 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.
3,77 €(Inkl. MwSt.)
28,29 €(Inkl. MwSt.)
12 Ausgaben

in dieser ausgabe

1 Min
a fresh start

The “Singapore summer” is upon us, where it simply means the weather gets hotter and more humid this time of year. Since there won’t be any respite from the sweltering heat until the rainy season, it’s best to #stayhome and chill, literally (we suggest cooling down with the refreshing Native Garden drink on p58). There’s much to be thankful for, even though at time of writing Singapore has re-imposed restrictions on gatherings and leisure/business activities, including no dining-in at restaurants. So whether you choose delivery, takeaways or prefer to whip up your own meals at home, let’s enjoy fully what nature has to offer under sunny skies. Celebrate the season with our Cover story on Cuca (p20) and Entertaining feature on Rumari (p24) – two restaurants in Bali with menus that celebrate tropical…

4 Min
epicure’s choice

GOING MINIMALIST FOR THE ENVIRONMENT Plastic bottles have been the bane of the environment for a long time. In an effort to reduce its use of virgin plastic, Evian presents a new fully recyclable bottle that’s label-free and created from 100 percent recycled plastic (excluding the cap). Almost two years in the making, the design is a first-of-its-kind for the brand. The stripped back bottle reflects what’s on the inside – Evian’s uniquely sourced natural mineral water. With this new bottle, the brand hopes to inspire others to do their part for a more sustainable future through sustainable redesign. The change represents a significant milestone in its journey to become a “circular” brand by 2025 where it aims to have all its plastic bottles made from 100 percent recycled plastic. GET INTO THE…

4 Min
the art of dry ageing beef

Dry ageing concentrates the flavours of beef, leaving it typically described as tasting nuttier, muskier, like mushrooms and blue cheese. Natural enzymes and bacteria within the meat start to break down its molecular bonds when exposed to oxygen, altering the flavour and texture of the protein. Before a cut of dry-aged beef can be used for cooking, the rotten crust that forms around the meat’s surface has to be carved out. Interesting then, that a lesser yield comes with a higher price tag. “Dry ageing is essentially a controlled decomposition,” says Andre Huber, executive director of Huber’s Butchery. In Singapore, dry-aged beef is expensive because land space and rental is expensive, as the meat is sitting in a dedicated ageing chamber (or room) for 30 to 60 days with closely monitored…

5 Min
roots, heritage and determination

Born in Busan, Korea, chef Sun Kim grew up amid the F&B business as his mother was a restaurateur. He soon caught the cooking bug from her as she cultivated his love for food from a very tender age. Sun moved to Seoul to further his culinary career, and the turning point soon came when he chanced upon a copy of Tetsuya in 2008. He was profoundly inspired by the food featured in the book, feeling a deep connection with chef Tetsuya Wakuda’s culinary vision. “The idea of a Japanese chef cooking modern Australian cuisine was completely new to me and something that I wanted to learn. I read the book every day until I got to the point where the only way I could learn more was to move to…

8 Min
chinese cuisine redefined

First female chef in mainland China to earn a Michelin star (2018) and now most recently crowned Asia’s Best Female Chef Award 2021, DeAille Tam is a role model and an inspiration for aspiring female chefs all around the world in the usually male-heavy culinary industry. And unlike most other female chefs that dominate the world of patisserie, Tam is clearly defying the odds of sexism, while honing her craft at multiple fine dining restaurants around the world. Born in Hong Kong and raised in Canada since the age of 10, 37-year-old Tam only discovered her passion for food while pursuing an engineering degree. Although she started off with patisserie, she soon enrolled in the culinary programme at George Brown College in Toronto where she met her partner, Simon Wong. Her…

5 Min
flavour forward

It’s difficult to imagine a better designed restaurant than Cuca. Everything about it is thoughtfully created and curated. The meticulously manicured lawn with swaying palm trees greets the guests as they arrive at the restaurant. Service is always on point, attentive and respectful. Under the well-orchestrated arrangement of chef-owner Kevin Cherkas, each and every dish that comes out from the kitchen is nothing short of perfect. One always feels being well taken care of when one dines at Cuca. Nothing is left to chance. It also offers plenty of space and different seating options. With stringent health and safety protocols in place, guests can choose to sit indoor at the dining room, book the private dining room, chill out at the lounge garden or watch the kitchen action from the chef’s…