epicure

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.

A WORLD OF ALTERNATIVES.

Epicure

ON THE COVER

EPICURE'S CHOICE

A HEALTHY CUP OF TEA • Bursting with antioxidants and other healing properties, the humble beverage boasts myriad benefits for mind and body.

CLEAN EATING • Healthy eating without the use of additives, preservatives, salt or sugar is indeed possible, all without compromising on taste too.

PUSHING BOUNDARIES • Chef Jason Tan further elevates the role of botanicals with his recently unveiled Gastro-Botanica 2.0 at his newly opened Restaurant Euphoria. Once again, the culinary maestro seamlessly melds classic, traditional flavours with cutting-edge innovation for botanicals re-imagined.

A Romantic Rhapsody • Chef Jason Tan from Restaurant Euphoria shows us how to orchestrate a lush and vibrant gastro-botanica feast to seduce the senses.

BE MY Valentine • From Ceviche to Champagne, find out how these chefs pamper their dates on Valentine’s Day.

A WORLD OF FLAVOURS • From kopi tiam treats and comfort foods to culinary surprises, DBS/POSB Cards present a platter of promotions for cardmembers to indulge in.

SO WHAT’S THE BASIS FOR PLANT-BASED FOOD? • Taking a closer look at the fast diminishing gap between plant-based meat and dairy alternatives and their original counterparts, one food at a time.

SUSTAINABILITY AND GLOBAL WARMING

KEY PLANT-BASED INGREDIENTS • While there are more ingredients at play here, we highlight the most common non-genetically modified building blocks of plant-based meats and what they really are.

ROOTED IN RELATIONSHIPS • June Lee travelled to Maharashtra to discover Fratelli Vineyards, the Indian winery proudly championing premium winemaking founded by three pairs of brothers.

Don't let February slip by without a memorable bubbly for romance, or fine red for reunions.

TIPPLE TIPS • New Indian craft gin Stranger & Sons stars in this auspicious cocktail created by Beckaly Frank at The Pontiac, Hong Kong

RAISING THE BAR

FAMILY BREEDS FAMILAIRITY • Looking at a 20-year-old brand through 28-year-old eyes, Fong Chak Ka, VP of Operations at PUTIEN reveals the simple truth behind his father’s legacy.

POWER UP WITH PERUVIAN FOODS • Erick Aponte, Trade Commissioner for PROMPERÚ in South- East Asia shares his vision for empowering Asia’s health-conscious agenda with Peru’s native produce.

FIVE-STAR HOSPITALITY GETS SMART • From chaos to change, One Farrer Hotel’s GM Gilbert Madhavan shares how they have turned things upside down to make it right, ready and responsive for Covid times.

LIFE’S ALWAYSBETTER WITHCHOCOLATE • Jacques Prosper Poulain, Vice President of Food Service & Corporate Chef, Aalst Chocolate shares the inside story on the intricacies of producing gourmet chocolates.

LG PuriCare 360° Double Air Purifier

ROOM WITH A VIEW • From Niseko to Bangkok, bookmark these new hotels for your next journey.

TRAVEL BACK IN TIME • Lifestyle destination Barbery Coast recreates the Gold Rush era in two experiential bars under one roof, executed by design consultancy EDG.

INDUSTRY EXPERTS GATHER TO TALK ABOUT CRAFTING A RESILIENT LEGACY

Valentine’s Day GIFTS FOR HIM

Valentine’s Day GIFTS FOR HER

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HEALTH CRISIS OR PLANET CRISIS? • Plant-based proteins and faux meats are all the rage right now. But is it really a...