epicure March 2020

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.

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2 мин.
in a state of transformation…

“Arise from the fire, smoke and hurly burly of cacophonic concerns; Purged of the old, and renewed with faith; Forged with newly found fortitude… and texture; To emerge wholesome, transformed… and oh so succulent…” If I were a piece of fine A4 Wagyu tenderloin, I would say, “Go ahead, put me through the smoking process and stoke the fire if you will. It will bring out the best qualities that I could ever possibly offer… and more… just think about that fine collagen that’s all broken down and melted into the depths of my meat for blissful appreciation. So, really, I say to all my industry friends out there, let us stand strong; regroup; juice up on inspiration, creativity, strategy and commitment; and redirect our energy so that we will be ready…

7 мин.
epicure news

Smoking good Butcher’s Block at Raffles Hotel Singapore invites you to press the reset button on how you define a memorable dining experience at the Chef’s Table, aptly named One-of-a-Kind (OAK) Table. Headed by Chef de Cuisine Rémy Lefebvre, the difference begins from the sourcing. Livestock such as cows are purchased from artisan farms, and in its entirety, not by cuts, as he emphasises the importance of eating responsibly by making use of all parts of the livestock and not by the conventional way of preferring specific cuts. Endangered seafood such as bluefin tuna comes with a Traceability Certificate that has an ID code with details such as: where and when it was caught, the landing port, the fishing area and the production method. More importantly, the restaurant does not buy from…

1 мин.
epicure loves

Maison Valentina For a pop of contrast in stark white marble bathrooms, look no further than Maison Valentina’s DIAMOND collection. The luxury bathroom furniture designer from Portugal prides itself in their unique and sophisticated designs, and this sleek collection is no different. Inspired by its namesake, the Bathtub (€14,190/SG$21,362) and Freestand (€8,030/SG$12,089) dazzle with its black lacquered finish, coated with a high-gloss varnish and accented by contrasting gold finishes. Making a statement with its diamond-shaped sculptural contours, the Bathtub exudes a timeless quality that promises indulgent enjoyment for years to come. Similarly, the Small Mirror’s (€2,470/SG$3,718) asymmetrical design captures the eye with its polygonal geometry and polished brass finishing, perfect as a statement piece to a bespoke bathroom. Available online from www.maisonvalentina.net/…

6 мин.

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2 мин.
pastrami burnt ends

CONCEPT Esther Lew ART DIRECTION & STYLING Nikki Ho PHOTOS Jasper Yu VIDEO Tu Jie Rui TEXT Victoria Lim RECIPES Alasdair McKenna and Eddie Goh of Meatsmith SHOT AT Meatsmith Telok Ayer CHACHA COAL BY Ngee Seng Hing TABLEWARE FROM Tangs Bring out the juicy slabs of pork ribs, T-bone, brisket and even cauliflower! There’s nothing like hearty portions and a feast of flavours from around the world to kick-start your grilling adventures. Serves 6-8 Prep time 14 days of brining Cook time 4.5 hours of smoking + 12 minutes of grilling Brine • 4 beef cheeks (each 180-200g)• 750g water• ¼ cup sea salt• ⅛ cup msg• ½ cup sugar• 12.5g smashed garlic• 12.5g coriander powder• 12.5g clove• 5 cinnamon sticks• 11g mustard seeds• 2.5g dried chilli flakes• 5g black pepper• 250g ice Pickling spice • 20g black peppercorn• 20g of mustard seeds• 20g coriander…

1 мин.
char siew pork ribs

Serves 4 Prep time 45 minutes + overnight marination Cook time 10 minutes + 3 hours of smoking Char siew glaze • 30g garlic, chopped• 100g fermented red beancurd• 500g sugar• 300g soy sauce• 440g oyster sauce• 100g glucose• 500g honey• 100g hua diao wine• 12g 5 spice powder• 70g black caramel• 20g msg• 5g salt• 3g white pepper 1. Using a Vitamix, Blend garlic and beancurd until its in a puree form. 2. In a large pot, add all ingredients in and bring them to a boil - while stirring constantly to ensure sugar is well mixed. 3. Once boiling, drop heat to medium low to maintain a gentle simmer. 4. Stir every 10 minutes. The final consistency should be thick enough to cling onto back of spoon. Char siew • 500g sugar• 140g light soya sauce• 440g oyster…