Food & Wine

epicure February 2020

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.
life. love. renewal of relationships.

When February rolls around, the spotlight on romantic relationships shines at maximum intensity on Valentine’s Day as we are bombarded by messages of love. The real meaning however, lies in the deeper layers of interpretation, and at the crux of it is the essence of relationships and how we engage with them. Not just romantic relationships, but also the relationships we form with family, friends, bosses, colleagues, business partners, clients and industry peers. This year, I am reminded of these significant connections we forge in life and the fact that they can be transient and ever changing. Which makes it even more of a prerogative to nurture those bonds and to strengthen them. Time is the nectar that nurtures the path to wisdom, and with each connection renewed, I look forward…

1 min.

SENIOR PUBLISHER Cecilia Goh (cecilia.goh@magsint.com) SENIOR EDITOR Esther Faith Lew (esther.lew@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) DIGITAL MEDIA PRODUCER Tu Jie Rui (jierui@media-group.com.sg) CONTRIBUTORS Adeline Wong, Alicia Chow Kirwan, Eddie Teo, Edmond Ho, Germaine Li, Joy Chiam, Kyko Nakayama, Lim An-Ling, Shamilee Vellu REGIONAL BUSINESS DIRECTOR Dewi Prasodjo (dewi@epicureasia.com) ASSOCIATE BUSINESS DIRECTOR 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.
huls gallery

While many of Japan’s prefectures are renowned for their fantastic food, such as the kaiseki dinners of Kyoto and the fresh seafood of Hokkaido, the lesser known Ishikawa Prefecture shines exceptionally with its cultural contributions. Of note is the region’s history of specialised craftsmanship. Their claim to fame? The much coveted Kutani-ware, lacquer ware and gold leaf. HULS Gallery Singapore has worked with Ishikawa Prefecture to bring in some of these stellar products to their store, such as lacquer ware cups, saucers and bowls from Wajima City and Yamanaka Onsen. Handmade using traditional methods, these wares are light, yet incredibly durable, a result of the painstaking process of applying lacquer to wood in multiple layers. Plates from Hakuichi, a gold leaf manufacturer based in Kanazawa, are also available. Gold is pounded…

16 min.
in the mood for love

Executive chef Alex Phan of Porta at Park Hotel Clarke Quay will impress couples of all ages with his four-course Valentine Set Menu ($64/person). The meal starts with a comforting Thai Sweet Potato and Carrot Soup, and is followed by an indulgent Foie Gras, pan-seared and served with strawberries and a balsamic reduction. Choose between a succulent Kurobuta Pork Belly or delicate Norwegian Salmon for your mains, and cap off the meal with the contemporary Multi-textures of Chocolate. Prosecco will also be available by the glass at a $10 supplement. Lobby Level, 1 Unity Street. Tel: 6593 8855 Dinner with a view is a staple of Valentine’s Day dates, and The Carvery at Park Hotel Alexandra is certainly a suitable venue. Be one of the 10 couples to join the exclusive Valentine’s…

4 min.
globetrotting epicure

Ducasse in Tokyo Partnering with DUCASSE Paris, founded by world-renowned chef Alain Ducasse, Palace Hotel Tokyo unveils the new Esterre by Ducasse Paris – replacing Crown, the hotel’s first French fine dining restaurant. At Esterre, diners can look forward to experiencing a new French haute cuisine – to focus on locally-sourced ingredients. Expect ingredients like Tochigi’s Wagyu beef, avocados from Wakayama, vegetables from Nagano and mikan (Japanese Mandarin oranges) from Ehime Prefecture. Helmed by chef de cuisine Martin Pitarque Palomar, former sous chef at three Michelin-starred Alain Ducasse at The Dorchester, shares “Our concept of applying French techniques to bring out the distinctive, natural flavors of the most beautiful produce the Japanese terroir can offer presents an incredibly exciting challenge”. Level 6, Palace Hotel Tokyo, 1-1-1 Marunouchi, Tokyo 100-0005. Tel: +81 3 3211…