Epicure Magazine - October 2019
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Magazine Description
In this issue
In tribute to World Food Day and the zero-waste movement, here's how to use odds and ends to create delicious recipes. Reduce your carbon footprint with a staycation instead of a vacation - hotel concierges clue you on the best of Singapore's backyard. Fans of New Zealand, listen up! We've got a chef's list of favourite restaurants and wine bars in Auckland, plus an oyster farm in George Brown Bay.
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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
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.
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
DRIVING CHANGE
Seven chefs share their experiences and tell epicure what’s in store for the year ahead.
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.
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 age-old domain of wines, leading to the creation of online platform Vivant.
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.
Would You Like Your Steak Printed 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.
A View On Vinovations
Put romanticism aside and technology has its place alongside experienced hands
The Deep Soul Of Catalan Cuisine
Common misconceptions around Catalan Cuisine and understanding what Catalan gastronomy is really about.
