Magazines Integrated Pte. Ltd.


Magazines Integrated Pte. Ltd.

category_outlined / Food & Wine

epicure June 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.

Magazines Integrated Pte. Ltd.
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12 Issues


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editor’s note

“The only time to eat diet food is while waiting for the steak to cook.” – Julia Child Don’t get me wrong. I like a sweet and earthy carrot and beetroot salad or a sharp tomato and onion combo even when I’m not making a half-hearted attempt at staying healthy. But few dishes evoke as much visceral pleasure as a sliced-through slab of steak with a juicy pink centre. The sizzling sound of beef fats melting on the grill is music to my stomach. Old-fashioned American steakhouses pique my interest as much as the latest multi-concept restaurants in town.My first choice is always a bone-in ribeye served medium rare, but why stick to just one choice when more chefs are experimenting with offcuts like bavette and shoulder? I make a…

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DREW NOCENTE first apprenticed at a small Italian restaurant in his hometown of Stanthorpe, near Brisbane. After a stint in banqueting, the Italian-Australian chef worked under Jason Atherton at Gordon Ramsay’s Maze Grill in London and Atherton’s first venture, Table No.1 in Shanghai. Nocente later became the chef de cuisine at SKIRT in W Singapore – Sentosa Cove. Now, he fronts Salted & Hung and specialises in incorporating cured, brined, fermented, braised and grilled elements into his dishes.The great steak-out, page 74If you could dine at any steakhouse in the world, which would it be? “Peter Luger Steak House in Brooklyn. I’ve heard so many good things about it, such as its phenomenal dry-aged beef.”MAH SWEE KEONG is a corporate lawyer and wine enthusiast who decided to pursue his passion…

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Shangri-La Hotel, Singaporeepicure 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 ofHotels & 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 RoadPARKROYAL on Kitchener RoadPARKROYAL…

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les petits nomades

French fashion house Louis Vuitton launches Les Petits Nomades at Fuorisalone 2018 in April. An extension of Objets Nomades, their celebrated series of homewares, it features masterpieces from four distinguished designers. Brazilian brothers, Humberto and Fernando Campana lead the pack with the Tropicalist Vase ($14,200) an reimagination of the inflorescence of a bromeliad flower with 176 two-toned, leather-covered ‘petals’, while Swiss design studio, Atelier Oï, impresses with a thematic quartet of flora accessories. The leather blooms of Origami Flowers ($485/piece) make for an opulent bouquet in the geometric Leather Rosace Vase (from $3,050) and Tray (from $1,010) to match plush Flower Field Cushions (from $3,400) on a choice settee. The collection, along with Marcel Wanders’ and Patricia Urquiola’s creations, will be available exclusively at their Marina Bay Sands Island Maison…

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epicure’s top 10   japanese-style beef bowls

Translated to mean ‘bowl’, donburi consists of Japanese steamed rice topped with a variety of ingredients and a humble onsen egg. A popular version is the gyudon, or beef bowl. For this review, we focused on gourmet gyudon offering various grades of Japanese Wagyu beef, including the prized Saga beef. The latter, known for its delicate fat marbling woven through the muscle and juicy flavour, is best sopped up by plump and fragrant rice grains.Besides coveted cuts of beef, we also tasted Japanese style beef bowls dressed up with premium ingredients like freshly shaved truffles and pan-seared foie gras. But a good gyudon in our books is not just about stellar beef but a perfect marriage of the ingredients, sauce and rice.TAMASHII ROBATAYAThis ultra-luxe beef bowl comes with truffle shavings…

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epicure news

IT’S SPOT ONJoining the burgeoning bevy of restaurants at Marina One is The Spot, a capacious all-day dining venue serving modern European fare with a South East Asian influence. Executive chef Lee Boon Seng’s (formerly of Osia and CURATE) magnum opi are his marinades and sauces. To start, order the kaffir lime leaves-infused Charred Grilled Octopus ($25) and an authentic (and spicy) green curry emulsion that goes swimmingly with the succulent Pan-fried Red Snapper ($28). The latter comes with Thai ping pong eggplant halves soaked in white wine vinegar to exude a sharp yet sweet note. Locally-inspired cocktails by mixologist Drazen Tiktik Alingasa include Go for The Curry Oh ($18), Alingasa’s take on the Old Fashioned with curry bitters, and the fragrant Martina’s First Touch ($16) with chrysanthemum vodka. #01-…