Food & Wine

epicure November 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.
the asian annex

Asian cuisine is as complex as the geo-cultural landscapes of the countries that make up the largest and most populous continent. Take for example, rice, a food staple for over 1.6 billion people around the world. The selection is mindboggling. Think basmati rice from the Indian subcontinent, jasmine rice from Southeast Asia, Koshihikari short-grain rice from Japan, black sticky rice found in Thailand, and the non-sticky varietal in China. Each type lends itself to a different taste profile, texture and culinary application. When it comes to Asian cooking techniques, the variety is overwhelming. Stir-frying, steaming, pickling, double-boiling, braising and roasting form some of the foundational techniques of Chinese cooking. (Read our feature on page 48 for the tips.) Tandoori (think of the tandoor oven as the Indian version of a barbecue…

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, Andy Soon, Ching, Eddie Teo, 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)…

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 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 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…

1 min.

Tombalek is the perfect place for aspiring masterchefs looking to craft their own personalised knife. The local wood and metal crafting workshop specialist provides the venue, materials and assistance from their own expert craftsmen. This year, they have started to offer knife making courses in addition to their highly popular furniture workshops. The Forge and Bevel knife making class package ($975) includes six to eight three-hour sessions (flexible session-based schedules). The workshop covers all facets of knife making, from the forging of the blade, bevel grinding, handle making, polishing and sharpening. Students can also choose the metal and style of knife that they want to make, from the Western-style chef’s or petty knife to the Japanese Santoku and Nakiri varietals. Those who are unable to complete crafting their knives within the…

1 min.
thrilling the senses

The swanky penthouse on OUE Bayfront building has been transformed into the city’s latest rooftop dining destination, VUE. The grandeur of the 60-seater restaurant is apparent from the get-go; black and gold tiles adorn the walkway towards the restaurant before diners enter the dining room with a cathedral-esque arched copper ceiling. And then there's the stunning 270-degree view of Marina Bay; the lights in the dining room are even synced to the nightly light show from Marina Bay Sands. Early birds who arrive between 5pm and 7pm enjoy complimentary canapés with their spritz cocktails. The 36-seater al fresco bar area offers palate-pleasing tipples which include the Reiwa Highball ($18), an oriental-inspired drink of umeshu, Appleton rum and fresh shiso, and the Ispahan, ($16), a fruity blend of raspberry-infused gin, lychee and…

1 min.
palatable paellas

El Teatro Tapas (which translates to The Theatre) is the last restaurant to complete the destination dining spots at the Arcade @ The Capitol Kempinski. With its fiery red canvas awning, golden finishings on the interior and terracotta floors, the striking Spanish diner is hard to miss. Classic tapas fare like Patatas Bravas ($14), Gambas al Ajillo ($14) and cold cut platters are the must-orders. For heartier fare, El Teatro Tapas’ paellas are an excellent choice, and you get a gloriously crisp socarrat found at the bottom of the pan. For an old-fashioned Spanish experience, opt for the Paella de Pollo ($28) or the briney Paella de Arroz Negra ($30); the latter features an assortment of seafood, such as prawns, crab and squid, cooked with squid ink. #01-83, Arcade @ The…