category_outlined / Food & Wine


April 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.

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12 Issues


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fusing the world of food & art

One represents daily sustenance and feeds the palate. The other offers a sense of permanence and feeds the soul. Food and art occupy important parts of culture and everyday life, but what happens when the two worlds meet?One of the my earliest impressions of the powerful symbolism of food depicted in art was Italian Baroque master Michelangelo Merisi da Caravaggio’s iconic Basket of Fruit. As a young child, what I saw simply from the still life painting were overriped bunches of grapes, a worm-holed apple, pear and peach, and withered leaves in a wicker basket. Little did I know that the decaying fruits were seen by some people as a metaphor for the Church. Pop Art pioneer Andy Warhol’s Campbell’s Soup Cans in 1962 was a commentary about the rise…

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life’s refinementsSENIOR PUBLISHER Cecilia Goh (cecilia.goh@magsint.com)MANAGING EDITOR deline Wong (adeline.wong@magsint.com)WINE EDITOR June Lee (june.lee@magsint.com)ASSOCIATE EDITOR Eve Tedja (eve@epicureasia.com)DIGITAL WRITER Victoria Lim (victoria.lim@magsint.com)FEATURES WRITER Destin Tay (destin.tay@magsint.com)SENIOR DESIGNER Darryl Pestana (darryl.pestana@magsint.com)IT & DIGITAL MEDIA DIRECTOR Jun Evangelista (jun.evangelista@magsint.com)DIGITAL MEDIA PRODUCER Tu Jie Rui (jierui@media-group.com.sg)CONTRIBUTORS Ching, Eddie Teo, Jessica Chan, Lim An-Ling, Rishi Naleendra, Shamilee Vellu, Yong Woei NaREGIONAL business Dewi Prasodjo (dewi@epicureasia.com)SENIOR BUSINESS MANAGER Jack Ang (jack.ang@magsint.com)BUSINESS EXECUTIVE Cindy Sin (cindy.sin@magsint.com)ADMIN & MARKETING EXECUTIVE Sheila Devi (sheila@media-group.com.sg)MARKETING EXECUTIVE Shauna Mun (shauna.mun@magsint.com)MANAGING DIRECTOR Dennis Pua (Dennis.pua@media-group.com.sg)PUBLISHING CONSULTANT Ho Sum Kwong (sk.ho@magsint.com)…

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Alila SCBD Jakartaepicure is available at the following:Onboard Singapore Airlines (SIA)as an inflight magazineAirport Lounges/Airline OfficesAir France-KLMBritish AirwaysCathay PacificCIASDNATA LoungeEmiratesSATS Premier LoungeSIA KrisFlyer Gold LoungesSIA SilverKris 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 WaterfrontGrand Hyatt SingaporeGrand Mercure Singapore RoxyHilton SingaporeHoliday Inn Singapore Orchard City CentreHoliday Inn Singapore AtriumHotel Indigo Singapore KatongHotel Jen Orchardgateway SingaporeHotel Jen Tanglin SingaporeInterContinental SingaporeJW Marriott Hotel Singapore South BeachKlapsons, The Boutique HotelLe Méridien Singapore, SentosaM Hotel SingaporeMandarin Orchard SingaporeMarina Mandarin SingaporeMercure Singapore BugisMercure Singapore on StevensNaumi LioraNovotel Singapore on StevensOasia Hotel Downtown SingaporeOne Farrer Hotel & SpaOrchard Hotel SingaporePan Pacific SingaporePARKROYAL on Beach RoadPARKROYAL on…

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epicure loves

BaariqueImages of beautiful enchanted forests, mythical flora, dreamlike bougainvillea branches and adorable Indian parrots are recreated on handcrafted shot glasses, platters, bowls, and a range of serveware and tableware by Baarique. Since 2014, co-founders Malika Budhiraj and Surkhi Matharu, have been on a mission to present Indian food in a colourful light. These unique tablewares are created using indigenous metals such as kansa, copper and brass that are skillfully melted, moulded and beaten by craftsmen in Delhi. Do not be surprised if you find them at one Michelin-starred Trishna (in Mumbai) and the new CHEEK BISTRO (opened by Rishi Naleendra of now-defunct one Michelin-starred Cheek by Jowl). Baarique.in. email: namaste@baarique.in…

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power players on keong saik road

Billed as "an inviting 60-room flexible-living concept", KēSa House also offers an eclectic mix of restaurants and bars. One of their tenants is Olivia Restaurant & Lounge, helmed by multi-award-winning chef Alain Devahine, an elBulli alumnus. The Barcelona inspired joint features an open kitchen for an immersive experience. Together with Miquel Sabrià, former star sommelier of now-defunct Catalunya Restaurant, Olivia offers Catalonian cuisine and a hand-picked selection of Spanish and international wines. Elevated home-style cooking and cosmopolitan, multi-cultural flavours are part of the culinary storytelling. The fresh catch of the day is rustically grilled and accompanied by onions and garlic; Lomo de Buey Wagyu features striploin served with truffle sauce and confit piquillo peppers; and the Envoltini de Bogavante y Aguacate pays homage to the lobster roll from Catalunya Restaurant.…

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easter eggs-capade

Pacific MarketplacePan Pacific Singapore introduce two options to celebrate Easter. Pacific Marketplace will offer a range of Easter treats for takeaway that spans from pastry items like cranberry cream cheese hot cross buns and animal family chocolate eggs to savoury items such as Greek style roasted bone-in leg of lamb and peppercorn-crusted prime beef ribeye. Both roasts are available as Easter bundles priced at $182 (with lamb) and $198 (with ribeye). The bundles include a side of vegetables, soup and a 1kg Easter cake.The Easter Sunday brunch ($74/child, $148/adult, $208/adult with free-flow alcohol) at the Edge includes unlimited Veuve Clicquot Champagne and a bountiful seafood spread, which features Boston lobster and oysters. Easter themed desserts and hearty roasts complete the buffet lineup. Enjoy uninterrupted indulgence while your kids busy themselves…