category_outlined / Food & Wine

epicure January 2019

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 Issues


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start with a clean slate

If there’s one trend conscious foodies would like to see become mainstream, it’s the plant-based diet. For too long, plant-based enthusiasts have been pigeonholed as uptight hipsters. That’s slowly but surely changing. Whether it’s for health, environmental or ethical reasons, global consumer demand for alternative proteins has been on the upside and looks set to soar in the coming years. Plant-based foods earned a positive reception from consumers in Singapore last year. Diners readily lapped up the Beyond Burger from Grand Hyatt Singapore. The hotel launched the “100 percent plant-based, gluten-free, soy-free “bleeding” burger patty” to much fanfare, purportedly selling 1,000 burgers a day during the promotion period. It followed up with the Sweet & Sour Omnipork, a blend of plant-based protein made from pea, non-GMO soy, shiitake mushroom and rice.…

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the creative retreat of garden isle

Yearning to learn a new skill in 2019? Why not do it and enjoy a vacation at the same time? Botanical artist Lucinda Law’s illustration workshop takes you to Kauai, Hawaii, for The Creative Retreat of Garden Isle from 23 February to 3 March. Guests will embark on a journey through Kauai’s many private gardens, including Allerton Private Gardens and McBryde Garden, as well as the picturesque Napali Coast with Law and botanist Bian Tan to master botanical illustration. Attendees can expect an in-depth look into endemic plants, from the soft blooms of Pōhinahina and Ilima to vibrant succulents. The dates coincide with the 41st Waimea Festival and Sunday Farmer’s Market, where guests can indulge in live music and local fare. There’s also an option to add an awe-inspiring helicopter…

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toss to prosperity

For Japanese-style yu sheng, try Li Bai Cantonese Restaurant’s Salmon Roe and Hamachi Loh Hei Platter (from $98 for small; $178 for large). The ingredients are flown in from Japan and served with a colourful spread of pomelo, sweet potato and pickled ginger. Available for dine-in and takeaway. Sheraton Towers Singapore, 39 Scotts Road. Tel: 6839 5623 Ellenborough Market Café introduces the Prosperity Smoked Kurobuta Pork Yu Sheng ($88). The pork is fried to a crisp like bacon; the savoury strips are then mixed with tender slices of smoked salmon and a tart lemon and plum sauce. Available for takeaway. Swissôtel Merchant Court Singapore, 20 Merchant Road. Tel: 6239 1847/1848 Seafood lovers will rejoice at Man Fu Yuan’s 60-inch wide Prosperity Yu Sheng ($138, up to 10 guests). It’s teeming with plump…

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savour the abundance

Indulge in resident chef Martin Foo’s innovative take on Chinese cuisine at Crystal Jade Palace Restaurant. Foo not only jazzes up the usual noodle dish – a symbol of longevity – with a Wok-fried Yuzu Noodle with Bacon & Mushroom, but also offers his take on the traditional char siew with an umami-laden black bean sauce. An extensive range of set menus (from $108 to $168/person, minimum two to dine), including vegetarian options, is available. #04-19, Takashimaya Shopping Centre, 391 Orchard Road. Tel: 6735 2388 Executive chef Liu Ching Hai continues to impress his regular guests with a slew of classic Cantonese dishes at one Michelin-starred Summer Palace. Between 25 January and 19 February, diners can come by for lunch ($88 per person, minimum four to dine) or dinner (from $508…

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the perfect host

V-Restaurant is not your ordinary restaurant. Not only is it V-ZUG’s first-ever dining concept, it’s also part of ZUGORAMA, the Swiss brand’s flagship store in Southeast Asia. The 34-seater restaurant is equipped with V-ZUG’s full range of household appliances, paving the way for world-class fare at the 4,500 sq ft space in Scotts Square. Highlights include the the Combi-Steam MSLQ (and the accompanying vaccum drawer) for the Vacuisine mode, a simplified sous-vide function for infusing robust flavours while keeping meats tender. Its position as a showroom also makes it the ideal spot for Four Hands collaborations with celebrity guest chefs, which will be a regular occurrence every quarter. Recipes created during these stints will be included in V-ZUG’s portfolio (easily accessed through the appliances’ touch screen feature). There are also plans…