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epicureepicure

epicure September 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.

Country:
Singapore
Language:
English
Publisher:
Magazines Integrated Pte. Ltd.
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12 Issues

IN THIS ISSUE

access_time2 min.
the team's note

"Language is wine upon the lips"─ Virginia Woolf An occasion for wine is often an anticipatory one. It accompanies fine food, good company, comfortable surroundings, and often stimulates entertaining conversation. People who enjoy wine in silence are few and far between. It is an art form that is drinkable and requires an immediate sensory release upon tasting. “Oh, that’s nice” is quite adequate. Or you could be more voluble like our wine editor, June Lee, who holds a WSET Level 3 and is a Certified Specialist of Wine, and shares more descriptive musings on fruit, acidity, tannin or finish. Of course, one doesn’t need any kind of qualification to enjoy a bottle. Every drinker has a story to tell about their most memorable encounter, be it a first bottle that exceeded their…

access_time1 min.
epicure

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 Anthony Charmetant, Ching, Dyutima Jha, Eddie Teo, Mathieu Escoffier, Michelle Bay, Shamilee Vellu, Simon Lim 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)…

access_time6 min.
distribution

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 CentreHoliday 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 SingaporeMarina Mandarin Singapore Mercure Singapore Bugis Mercure Singapore on Stevens Naumi Liora Novotel Singapore on Stevens Oasia Hotel Downtown Singapore One Farrer Hotel & SpaOrchard Hotel Singapore Pan Pacific Singapore PARKROYAL on Beach Road PARKROYAL…

access_time1 min.
epicure loves

The newest wine bars At the freshly revamped 15,000 sq ft Culina at COMO Dempsey, the vinous selection comes from their 30-plus agencies, which includes the likes of Taittinger Champagne, Ruffino, Louis Jadot and M. Chapoutier. There are 15 wines available by the glass, which changes every two months, while a Sommelier’s Selection served using Coravin rotates monthly – the premium selection sees Cakebread Cellars Benchland Cabernet Sauvignon 2014 ($56/glass), for example. A complimentary Open Wine Tasting takes place every Thursday evening, with a different featured label every week. Block 15 Dempsey Road. Tel: 6474 7338 Grand Cru, Wine Concierge blazes onto the scene, incorporating a retail space, a concierge service, and an extension called Grand Cru at South Courtyard for enjoying wines by the glass or a bottle from the retail…

access_time3 min.
epicure news

Firing on all cylinders The 11th edition of the F1 Singapore Grand Prix not only promises high-octane excitement from the roars of Formula One cars streaking through the Marina Bay Street Circuit, but also a glamorous track-side after-party. This year’s rendition of The Podium Lounge will take place in the spruced up Grand Ballroom of The Ritz-Carlton, Millenia Singapore. Up to 10,000 party-goers will be able to rub shoulders with royalty, international celebrities, supermodels and Formula One drivers. Expect a stellar musical lineup over at The Podium Lounge. Kicking things off on 20 September will be a DJ set by Melanie C, otherwise known as Sporty Spice of Spice Girls. The Cuban Brothers will offer their unique blend of risqué comedy and funk filled musicality on 21 September. Singer-songwriter Raleigh Ritchie, more…

access_time3 min.
time-honoured treats

Crystal Jade’s traditional mooncakes come with a proprietary low-sugar white lotus paste. Choose between the single ($62/four) and double ($68/four) yolk options, White Lotus Paste with Melon Seeds ($58/four) and its best-selling Assorted Nuts with Chicken Ham ($68/four). For the undecided, their Eight Mini Treasures ($68) contains eight miniature Oolong Pu’er and Black Sesame Lotus mooncakes. Available until 13 September. Online: estore.crystaljade.com Peach Blossoms introduces five flavours this year. Beyond the classic white lotus paste, the restaurant is known for its signature Charcoal Black Sesame Paste with Melon Seeds and Gold Dust ($68.80/four). The gold dust and cross-section of nutty black sesame paste dotted with melon seeds makes it almost too pretty to eat. Joining the lineup is the new Caramel Lotus Paste with Sea Salt and Macadamia Nuts ($68.80/four). Available…

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