Food & Wine

epicure July 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.

Magazines Integrated Pte. Ltd.
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12 Issues

In this issue

2 min.
sizzling hot or not?

Think of it as a love affair that burns too deep. It starts off as a warm fuzzy feeling and before you know it, you are fully seduced by the tongue tingling sensation that grows more intense by the minute. Yes, we are talking about Sichuan cuisine. Mapo tofu, chilli poached beef slices, and mala chicken are all too familiar dishes among spice-loving foodies, and scorched tongues and sweaty foreheads are par for the course. The food from China’s southwestern province is liberally doused with fiery condiments like chillies – fresh, dried or pickled - and Sichuan peppercorns, all of which leave a lingering, mouth numbing heat on your throat you won't forget. The consensus is that if you don’t feel the burn after a meal at a Sichuan restaurant, you…

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, Eddie Teo, Edmond Ho, Jessica Chan, Lim An-Ling, Shamilee Vellu, Zheng Feng REGIONAL BUSINESS DIRECTOR 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) facebook.com/epicureasia instagram.com/epicureasia youtube.com/epicureasia…

6 min.

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1 min.
epicure loves

André Fu Living Acclaimed Hong Kong architect André Fu, who’s behind the beautifully designed The Upper House in Hong Kong and The Berkeley Hotel in London, started his lifestyle brand André Fu Living back in 2016. After collaborating with other designers, the brand’s first solo collection has made its debut. Premiering at Salone del Mobile 2019, the 150-item strong collection reflects his two design philosophies: Artisan Artistry, which focuses on artistic expression; and Vintage Modern, a style evocative of 1960s modernist architecture. Highlights include an oriental Oak 3-Panel Screen (US$12,905/SG$17,639), and two tableware collections where he uses an oriental golden and blue brush motif in Brush, and regal mosiac patterns in the Vintage Modern series. The André Fu Living collection is stocked at Lane Crawford Hong Kong and Shanghai stores, or…

11 min.
epicure news

Basque in the ambience When Italian focused Alkaff Mansion Ristorante ceased operations in 2016, many wondered what would be the next direction for the 101-year-old landmark. Under new management team 1-Group, the colonial building is now a celebration of Basque culture, with three new dining concepts within the grounds. TXA Pintxo Bar on the ground level is focused on the Basque tradition of pintxo, a selection of Spanish wines, beers and ciders. Go for the Pintxos Experience ($55) to enjoy freshly made bacalao stuffed piquillo peppers and grilled octopus, and wash it down with a refreshing Tinto de Pintxos ($18) – a concoction of rum, orange juice and red wine. On the second floor of the mansion lies UNA, outfitted with refurbished ebony-hued timber on the floor and ceiling and a gorgeous silver…

2 min.
10 mins with…

VIOLA CHENG, founder and chief executive officer of Good Food Enterprise What is the business model of Good Food Enterprise? Good Food Enterprise is a Taiwanese social enterprise that uses technology to manage chain restaurants and their staff. We focused on employing the financially or socially disadvantaged, solving food waste and encouraging environmental sustainability. Thirty percent of all net income is set aside to support staff through funding and/or mentoring. I am also behind the Good Share app, which develops a cloud electronic, paperless system to promote environmental protection and develop a system to help shops and restaurants share what soon-to-be expired food they have to donate. What has been your most memorable experience thus far through Good Food Enterprise? It's when we brainstorm on new ideas, focus on project delivery, and align our…