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.

KEEPING UP WITH THE JETSONS – NOT THE SMITHS

Epicure

Epicure’s Choice

THE DEEP SOUL OF CATALAN CUISINE • Common misconceptions around Catalan Cuisine and understanding what Catalan gastronomy is really about.

THE PERFECT JOURNEY • Not one to be afraid of change, culinary prodigy turned perfectionist chef André Chiang’s definition of success lies not in the number of stars and accolades he earns. Rather, for him, the measure of success lies in how his legacy of Sichuan cuisine is carried forward

SWEET THINGS • With her edible forms of art, young Executive Pastry Chef Cindy Khoo of D9 Cakery at Hilton Singapore is a force to be reckoned with when it comes to innovative flavour pairings and unusual pastry profiles

What does dessert art symbolise? • In this 11th anniversary issue, we invite readers to take a different perspective in appreciating food intellectually as symbols for transformative journeys, rejuvenative self-development, pollination of ideas and nurturing pearls of wisdom.

DRIVING CHANGE • Seven chefs share their experiences and tell epicure what’s in store for the year ahead.

WOULD YOU LIKE YOUR STEAK MEDIUM-RARE? • Food technology companies reinvent the food supply chain with plant-based proteins, cultured meats and 3D-printed meats. We take a look at how these industry disruptors give much food for thought beyond the whims of the palate.

ISLAND WINE TIME • Vineyards are returning to the pleasure island of Mallorca in a serious way, thanks to new players like Bodega Son Mayol where technical director Marie Barbé oversees a modern Bordeaux-styled estate.

WORTH THE WAIT • Cellar these 3 bottles as they’ll get better with age

Bar At Home • Shelley Tai at Nutmeg & Clove puts a tropical spin on the Paloma, for an ideal hot weather thirst-quencher

A VIEW ON VINOVATIONS • Put romanticism aside and technology has its place alongside experienced hands

SAY NO TO REGULAR MEAT • Josh Tetrick, CEO and Co-founder of Eat Just wants to disrupt the way we look at our food system to create a better future for our planet with cultured – not conventional – meats.

CHANGING WINE THROUGH TECH • When Michael Baum, CEO and Founder of Vivant, became the first American owner of a Burgundy vineyard, Château de Pommard, the technology entrepreneur began applying his innovative ideas to the ageold domain of wines, leading to the creation of online platform Vivant.

WHY SUSTAINABILITY MATTERS

DRINKING BETTER WINE

SETTING A NEW STANDARD IN POSTPARTUM CARE • Kevin Kwee, cofounder of the prestigious Kai Suites, shares his vision for Singapore’s first confinement luxury hotel delivering a one-stop, holistic, specialised pre- and postpartum care programme.

BLANCPAIN FIFTY FATHOMS GRANDE DATE

THE FINER THINGS • From Singapore to Lake Como, indulge on life’s little luxury at these three newly opened hotels.

EVOKING THE EMOTIVE • Denniston’s Principal Designer Jean-Michel Gathy shares his musings on the philosophies of design and its role in hospitality.

Game On • Get your hands on these trendy tech accessories and gadgets which are absolute game-changers.

About Time • Dress up any ensemble with these gorgeous timepieces by Hermès and Longines.

Subscribe to epicure & save up to 30% • Get 12 issues for $82, 24 issues for $143

EVOLVING FOOD TRENDS • Food is human and subject to change. Perhaps...