Epicure Magazine - October 2019
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October 2019 issue Digital Access. 
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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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LG PuriCare 360° Double Air Purifier
It may be your home, but the air quality within isn’t quite as clean as you might expect. Harmful particles and gases tend to dwell, affecting your health and quality of life.
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.
BE MY Valentine
From Ceviche to Champagne, find out how these chefs pamper their dates on Valentine’s Day.
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.
Life's Always Better With Chocolate
Jacques Prosper Poulain, Vice President of Food Service & Corporate Chef, Aalst Chocolate shares the inside story on the intricacies of producing gourmet chocolates.
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.
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.
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.
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.
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.
