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category_outlined / Food & Wine
epicureepicure

epicure April 2018

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.

Country:
Singapore
Language:
English
Publisher:
Magazines Integrated Pte. Ltd.
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12 Issues

IN THIS ISSUE

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we’ve hit 8

In this millennial age of job-hopping and the search for self-actualisation, the knowledge that I have been editor of epicure–the same job I have held for eight years and counting–usually elicits a surprised reaction and the occasional “why?” or “how do you do it?” questions at social gatherings.To be honest, it’s not hard for the hours to turn into days, months and years. My team and I can be simultaneously WhatsApping newsmakers, replying emails from publicists, interviewing top chefs flying into town for guest stints, poring through layouts, editing a behind-the-scenes video, uploading stories on our digital platforms, planning the next event–all while keeping our eyes peeled for the next breaking story. We brainstorm ideas over copious cups of coffee (deadlines!), in the taxi while en route to the next…

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contributors

PETRINA LOH, a banker turned chef, graduated from the California Culinary Academy and cut her teeth at top restaurants around the world, including Spruce, Atelier Crenn, State Bird Provisions and Bouchon. In 2013, she opened Morsels in Little India, and the restaurant has since moved to the leafy Dempsey Hill estate. There, Loh doles out fusion fare with unexpected pairings, and is particularly passionate about showcasing fermentation, pickling and ageing techniques in her cuisine.Asian ambrosia, page 92Why do you incorporate Japanese and Korean elements in your dishes? “They’re two of my favourite Asian cuisines. I love the umami nuances of different misos, niboshi (small dried baby sardines), and kombu. The fermented foods of Korean cuisine like doenjang (fermented soybean paste) are also full of umami flavour and high in protein.…

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distribution

One Farrer Hotel & Spaepicure is available at the following: Onboard Singapore Airlines (SIA)as an inflight magazineAirport Lounges/Airline OfficesAir France KLMBritish AirwaysCathay Pacific AirwaysCIASDNATA CIP LoungeEmiratesSATS Premier ClubsSIA KrisFlyer Gold LoungesSIA Silver Kris LoungesThai AirwaysDeluxe Rooms & Business Centres of Hotels & Resorts in SINGAPOREAmara Sanctuary Resort SentosaAmara SingaporeCapella SingaporeCarlton City Hotel SingaporeCarlton Hotel SingaporeConcorde Hotel SingaporeConrad Centennial SingaporeFairmont SingaporeFour Seasons Hotel SingaporeFurama City Centre, SingaporeFurama RiverFront, SingaporeGoodwood Park HotelGrand Copthorne Waterfront HotelGrand Hyatt SingaporeHilton SingaporeHoliday Inn Singapore Orchard City CentreHoliday Inn AtriumHotel Grand Mercure Singapore RoxyHotel Indigo Singapore KatongHotel JenInterContinental SingaporeJW Marriott Hotel Singapore South BeachKlapsons, The Boutique HotelLe Méridien Singapore, SentosaM Hotel SingaporeMandarin Orchard SingaporeMarina Mandarin SingaporeMercure Singapore on StevensNaumi LioraNovotel Singapore on StevensOasia Hotel SingaporeOne Farrer Hotel & SpaOrchard HotelPan Pacific Orchard, SingaporePan Pacific SingaporePARKROYAL on Beach…

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epicure loves

Shinta Mani WildNothing is quite as breathtaking as waking up to roaring waterfalls amid the unconquered rainforests of Cambodia. Set to open late this year, Shinta Mani Wild–the second property from world-renowned designer Bill Bensley’s opulent Bensley collection–is a luxe safari-style resort surrounded by the lush greenery of a once-unprotected wildland in Southern Cardamom National Park. Within are 16 extravagant tents, the Landing Zone Bar, and Waterfall Restaurant–all perched over swift rivers and waterfalls, allowing guests to savour the country’s majestic natural landscape at every turn. What really lures us, however, is the chance to explore the region’s unspoilt beauty on foot or aboard a lavish expedition boat, designed by Bensley. Expect to encounter wild Asian elephants, mouse deer or the impressive Sumatran serow. Best of all, the resort’s Boulders…

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epicure’s top 10 roast pork belly

This issue, we check out the holy grail of Cantonese roast meats, siew yoke, or roasted pork belly. Pork fat has recently made the news as an unlikely health food, ranking eighth in a list of nutritious foods (though you might want to take the finding with a pinch of salt). The cut used to make this indulgent dish is known as san cheng rou (three-layered meat), streaky pork with layers of fat and lean meat. Although somewhat similar to the German roast pork knuckle, the Cantonese-style pork’s crackling is more brittle. This is because the skin’s entire surface is pricked with countless holes and dried out before roasting, making it light and crispy.Modern cooking methods include roasting the meat with a salt-crusted skin, which draws out moisture and keeps…

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epicure news

Just-in timeSince Sky on 57 and Flight Bar & Lounge shuttered their doors last June, diners and industry watchers have been anticipating Justin Quek’s next move. As it turns out, the Singaporean toque will still maintain a presence at Marina Bay Sands, albeit in two different guises: JustIN–Flavours of Asia (slated to open this month) and Chinoiserie (opening in May).At the former, fans can look forward to Quek’s take on local breakfast fare such as mee siam and prawn noodle soup to teatime treats like gula Java ice cream on brioche bread. Tuck into luxe dinner plates such as hamachi yu sheng with ginger flower dressing, wok-fried lobster Hokkien mee, and Quek’s famous foie gras xiao long bao. The space is also a late-night dining spot–it opens till 2am. Chinoiserie,…

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