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Food & Wine

epicure June 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

In this issue

2 min.
walk on the child’s side

“Adults follow paths. Children explore.”Neil Gaiman For parents of children and adolescents, the month of June is either a wonderful or mildly dreaded time of the year. It’s break time (no exams) and the kids are ready for some serious entertainment. What are the 101 activities that they are going to line up over the next four weeks to get their supercharged kids physically and mentally engaged? Coding and robotics camps? Museum visits? Art workshops? Farm tours? Cooking classes? The arm-long list goes on. It’s true what scentists say: children have energy greater than endurance athletes. So don't feel bad if you can't keep up with them, their muscles just resist fatigue. Fortunately, my two young daughters are still at that stage when they are easily satisfied with simple pleasures. Rainy days…

1 min.

SENIOR PUBLISHER Cecilia Goh (cecilia.goh@magsint.com) MANAGING EDITOR Adeline 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 Alicia Chow Kirwan, Cheong Yew Mun, Ching, Christopher Kong, Eddie Teo, Jessica Chan, Low Shi Ping, Peter Weld, Shamilee Vellu REGIONAL business Dewi Prasodjo (dewi@epicureasia.com) Senior BUSINESS MANAGER Jack Ang (jack.ang@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) facebook.com/epicureasia instagram.com/epicureasia youtube.com/epicureasia…

6 min.

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 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 Marina Mandarin 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 on Beach Road PARKROYAL on Kitchener Road PARKROYAL…

1 min.
epicure loves

Circu Are your kids prone to fall into deep slumber during car rides? If so, Circu’s Bun Van (€29,430/S$45,145) will be the perfect vehicle for their road trips to dreamland. The luxury brand specialises in magical kids furniture, with a design philosophy that melds reality and fantasy. Handcrafted in Portugal by master craftsmen, the Bun Van is a 4-metre by 1.85-metre piece inspired by the iconic 60’s Volkswagen camper van. At a near 1:1 scale, the Bun Van doubles as a play area. Go the extra mile and order the Full Extras version (€33,237/S$50,980), which comes with a retractable TV, mini bar, mattress and a driver’s seat desk. The whimsical van comes in baby blue or pastel pink, and boasts chrome finishing and Palissander wood interiors. https://www.circu.net, estimated delivery: eight to…

11 min.
epicure news

Spring into Zén With just 20 covers a night, everyone who steps into Restaurant Zén is treated as a friend from the moment they ring the doorbell. The tasting menu ($450) comprises five canapés in the kitchen, eight courses in the Dining Room, and a multitude of sweets and coffee in the Swedish fika ritual in the Living Room. The layout of the three-storey shophouse, formerly the home of Restaurant André, lends itself well to this progression and appears similar to three Michelin-starred Restaurant Frantzén in Stockholm. However, “we’re not a carbon copy of Sweden,” stresses executive chef Tristan Farmer, who worked closely with his counterpart in Sweden, executive Marcus Jemmark, and chef-patron Björn Frantzén to craft the luxe new dishes for the spring menu. The two kitchens keep in touch via…

3 min.
to the unsung hero

Hai Tien Lo provides a choice between a six-course set menu ($138/adult) and a dim sum buffet ($88/adult). The former features New Zealand Rack of Lamb in Mushroom Sauce, Wok-Fried Lobster with Crispy Fermented Garlic, and comes with a complimentary glass of white wine. The buffet consists of 50 different dim sum creations and à la carte signatures. Must-tries include Poached Dumplings with Prawns in Szechuan Spicy Chilli Sauce and Deep-Fried Mini Glutinous Rice Dumplings filled with Rum Chocolate. Available from 10 to 16 June (set menu), and 15 and 16 June (dim sum buffet) Level 3, Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6826 8240 Father-son duo Wolfgang and Peter Zwiener of Wolfgang’s Steakhouse Singapore has launched a menu inspired by their relationship and love of food. Peter credits tasting…