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.

The Asian Annex

epicure • life’s refinements

DISTRIBUTION

Tombalek

Thrilling the senses

Palatable paellas

Exciting españa

Oldie but goodie

10 mins with… • PICO IYER, novelist, travel writer, Raffles Hotel Singapore’s writer-in-residence, and author of This Could Be Home: Raffles Hotel and the City of Tomorrow

READING LIST

A seafood diet

Viva la Vida Tuscany

Throwback to the '30s

Seasonal treats

C'est la vie

Coffee fit for a king

Catering to your needs

GLOBETROTTING EPICURE • Your foodie news around the world

24 HOURS IN Chanthaburi, Thailand

In muted pink • Calming shades of pink and beige with touches of gold form the key hues of Brisbane-based The Calile Hotel.

In time for the holidays • PARKROYAL on Kitchener Road is in the midst of a year-long transformation project, but with Christmas season right around the corner, you’ll still be able to enjoy the hotel’s festive offerings.

Making their mark • Some of the world’s top interior designers are women and these two female creatives are among Singapore’s brightest.

GASTRONOMY GALORE • Enjoy exclusive dining offers at these one Michelin-starred establishments and Michelin Plate restaurants - exclusively for DBS Insignia Cardmembers.

Thai Star • In the ultra-innovative culinary world of Copenhagen, Kiin Kiin stands out for its modern take on heritage Thai cooking. Head chef Dak Laddaporn shares with Destin Tay how they’ve retained their Michelin star for over a decade.

A Scandi-chic feast • Ash & Elm updates its popular Sunday Champagne brunch with a Nordic spread.

Starry, starry night • UOB Reserve Cardholders were treated to an exclusive dinner, jointly organised by UOB and epicure, at one Michelin-starred Meta.

Flavours of childhood • For one night only, Mozaic Restaurant Gastronomique in Ubud, Bali hosted an extraordinary Four Hands dinner with Singapore's Odette restaurant.

Tasty libation • Meet Dewi Sri, Bali’s premium rice wine and spirit distillery that has been producing arak and brem since 1968.

Putting in the wo(r)k • The vast world of Chinese cuisine can sometimes look like an intimidating art form. These six key techniques will help budding master chefs to build a strong foundation.

My wine princess • Vicki Zhao excels as an actress and director, but how does she fare as a winemaker after buying four Bordeaux châteaux? June Lee gets face time with the Chinese celebrity at the official launch of Château Monlot in Singapore.

Wine your match

Top-shelf sake worth hunting down.

TIPPLE TIPS • Kamil Foltan, operations and creative director of IB HQ, researches and champions indigenous ingredients, turning them into unforgettable cocktails.

ENTERTAINING & TRAVEL

A new flair • Inspired by ingredients from Indonesia, Singapore, Thailand, Korea and Hong Kong, you can whip up a modern Asian feast that even granny will approve.

Mastering…Crab and mango egg white and baked pork ribs with teriyaki glaze • Handcrafted dim sum and hearty roast meats are some of the crowd-pleasers from Wah Lok Cantonese Restaurant that require patience and skill. Its executive chef Ng Wai Tong shows Destin Tay the best way to prepare two other dishes from the restaurant in under two hours.

Bakso without borders • Meet three...