epicure May 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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1 мин.
for better…

Creativity and ingenuity have surfaced as a result of the current situation. Undeterred by the challenges being faced, restaurateurs, both big and small, have had to deal with lock-down restrictions, rental pressures, operational issues and tension with delivery platforms over high commission fees, not to mention managing staff welfare and morale. Immense demonstrations of tenacity among the F&B industry have arisen, with initiatives that demonstrate commercial resilience as well as care for the community. Local boys from a Michelin-starred restaurant and other independent players have come together to provide meals to healthcare workers at the National Centre for Infectious Diseases. Not only that, these restaurants will also donate a percentage of proceeds to fund these meals despite seeing their respective sales head north in recent months. Labyrinth’s chef-owner LG Han has…

6 мин.

epicure is available at the following: Onboard Singapore Airlines (SIA) as an inflight magazine Airport Lounges/Airline Offices Air France-KLM British Airways Cathay Pacific CIAS DBS Asia Treasures DNATA Lounge Emirates SATS Premier Lounge SIA KrisFlyer Gold Lounges SIA SilverKris Lounges Thai Airways Deluxe Rooms & Business Centres of Hotels & Resorts in SINGAPORE Amara Sanctuary Resort Sentosa Amara Singapore Capella Singapore Carlton City Hotel Singapore Carlton Hotel Singapore Concorde Hotel Singapore Conrad Centennial Singapore Fairmont Singapore Four Seasons Hotel Singapore Furama City Centre, Singapore Furama RiverFront, Singapore Goodwood Park Hotel Grand Copthorne Waterfront Grand Hyatt Singapore Grand Mercure Singapore Roxy Hilton Singapore Holiday Inn Singapore Orchard City Centre Holiday Inn Singapore Atrium Hotel Indigo Singapore Katong Hotel Jen Orchardgateway Singapore Hotel Jen Tanglin Singapore InterContinental Singapore JW Marriott Hotel Singapore South Beach Klapsons, The Boutique Hotel Le Méridien Singapore, Sentosa M Hotel Singapore Mandarin Orchard Singapore Mercure Singapore Bugis Mercure Singapore on Stevens Naumi Liora Novotel Singapore on Stevens Oasia Hotel Downtown Singapore One Farrer Hotel & Spa Orchard Hotel Singapore Pan Pacific Singapore PARKROYAL COLLECTION Marina Bay PARKROYAL COLLECTION Pickering PARKROYAL…

1 мин.
bang & olufsen

The Danish luxury lifestyle brand’s latest collection certainly lives up to its name; created in collaboration with Danish design studio Norm Architects, the Contrast Collection is an eight-piece collection that celebrates tactility and textures. The exclusively light grey and anthracite colour palette forces focus on the brushed aluminum textures present in each piece of the collection, giving Contrast its distinctive appearance. For instance the Beosound Stage’s ($2,750) aluminum body is contrasted by fabric with a horizontal weave, pulling emphasis to the linear elements of the soundbar. Prefer to take things mobile? The Beosound Edge’s ($5,700) simplistic design belies its five-drive amplifier, resulting in a compact, yet powerful, directional audio experience. Those with an eye for interior design however, will favour the Beosound Shape ($440 to $1,150 for two). The naturally shaped,…

6 мин.
all the right fixes

Tim’s Fine Catering has launched a new campaign to celebrate the unsung heroes of the current situation; for every five bento meals purchased, one will be donated to frontline healthcare workers. Chef Tim Meijers, who counts stints at Michelin-starred Groningen and Saint Pierre, has prepared a menu of specially curated bento meals ($30); these include the Mustard-marinated Chicken Bento, which comes with truffle-infused Trofie pasta with zucchini pearls and spiced roasted carrots; and the Roasted Salmon Belly Bento, accompanied by grilled asparagus and potato rosti. For a full hands-on fine dining experience, however, the Be Your Own Chef package ($68) is certainly enticing. Everything you need for a three-course meal will be delivered to your doorstep, down to the amuse bouche and bread. Meijers will also provide a video that…

6 мин.
globetrotting epicure

Hong Kong’s Écriture has introduced its new contemporary tasting menu, the French Library of Flavours. The two-Michelin-starred French restaurant, which reopened its doors to dine-in guests in the middle of last month, seeks to pay tribute to hardworking family farms, producers and suppliers throughout France. Executive chef Maxime Gilbert, in line with Écriture’s brand of innovative gastronomy, has opted for a reinterpretation of classical French cuisine, carefully curated as a four- (HK$1,188/S$218) or seven-course (HK$1,788/S$328) meal that has been injected with modern twists. The exquisite seasonal menu starts with Whelk and Fava Beans, featuring air flown whelk from Pecherie de Normandie; and the Green Asparagus, where the legendary Pertuis varietal is accompanied by John Dory from Laurent Daniel, a familyrun seafood supplier in le Guilvine. The meal continues north; Brittany Langoustines are…

9 мин.
new chapters

DEAN NOR Executive Chef, Tanah Gajah, a Resort by Hadiprana The chef has been long known for championing local produce and sustainability. The Singapore-native has created an organic garden on the lush ground of the resort in Ubud. Vegetables, herbs and spices grow abundantly – providing lucky guests with freshly picked produce in their salad bowls or morning smoothies. “I think the F&B industry will never be the same. Restaurants will see fewer guests than usual and physical distancing will be the norm. One of the biggest challenges is how to gain the customer’s trust, in terms of hygiene and food preparation. But, this will be a good opportunity for the F&B industry to level up and make sure that their restaurants are up to the food safety standard,” says Nor. The resort’s…