In this issue

Welcome to our refreshed issue of Epicure magazine. Find out more about the finest wining and dining experiences in Singapore and beyond, while diving deeper into topics on food culture, provenance, sustainability, food security, wellness, and more. Due to overfishing of sturgeons, wild caviar is banned today. Singapore’s top chefs have since turned to farmed caviar for their consistency in quality and taste. Meanwhile, several champagne houses in France have been focusing on commendable eco-friendly practices to reduce carbon footprint – from increasing biodiversity to eliminating packaging, and reducing bottle weight. Singapore’s hottest bartenders also give their insights on upcoming cocktail trends for 2024. We also have plenty of gourmet trails and travel experiences to inspire you in this issue. Enjoy!

A Gastronomic High

Michelin-starred dining on the ski slopes of Andermatt, Switzerland

5 mins

Hidden gem

Step into an enchanting subterranean realm of nature and gastronomy at The Secret Cave, Raffles Bali

1 min

Unforgettable Voyages

From the pristine islands of the Aegean to the idyllic shores of Tahiti, throw off the bowlines and sail to adventure

3 mins

Stylish Entertaining

These new appliances are what you need in your modern kitchen - perfect for your year-end home entertaining

3 mins

Green Bubbles

Find out how these top champagne houses are championing sustainability

7 mins

Under The Radar

Discovering lesser-known fine Hungarian reds that are versatile and approachable.

5 mins

Green Revolution

Urban hotels and island resorts embrace farming - and redefine guest experiences - as they work towards a more sustainable brand of hospitality.

6 mins

A Spoonful Of Sustainable Indulgence

For your year-end celebration, head over to these top restaurants in Singapore to enjoy sustainably farmed caviar served in consciously indulgent and delicious ways.

8 mins

Flying Our Flag High

Seroja's chef-owner Kevin Wong continues to champion locally sourced ingredients

2 mins

Capturing Moments In Time

Restaurant Fiz's contemporary Asian-inspired menu is bound by meticulously sourced ingredients and Chef Hafizzul Hashim's fond food memories.

4 mins

Meet The Man Who Wants You To Eat More Meat

Beneath his colourful personality and world-famous antics that include holding a funeral for a steak, Dario Cecchini is a man who lives and breathes a simple passion: Teaching the world that enjoying quality meat and a deep respect for animals are inseparable.

4 mins

Celebrating provenance

These upscale resorts in Southeast Asia present richly flavoured local fare prepared by passionate culinary

8 mins

Luxe resort feasts

These luxurious resorts have up their game by offering unique fine dining experiences.

5 mins

Cool cuts & community service

The in meat and wine experts at modern gourmet butchery Meatkrafters ensure that you get the perfect meat selection and vinous pairings for your home-cooked meal.

3 mins

Small wonders

Big flavours come in small packages, as evidenced by these treats crafted by homegrown brands

2 mins

Shaking things up

Singapore's top mixologists predict drink trends in our cocktail scene

8 mins

A taste of Nikkei cuisine

After returning from his culinary discovery trip to Lima, Peru, Chef Vijayakant Shanmugam shares his learnings about the colourful world of Nikkei cuisine.

4 mins

Wagyu feast

Miele Singapore's in-house chef Lennard Yeong recommends wagyu cuts from Ginkakukji Onishi

1 min

Last course

On sweltering days, the only thing you can think of is an icy cold treat.

1 min

Crème de la crème

Asia's Best French Wine Sommelier competition shines the spotlight on the art and heritage of French winemaking

1 min

Heart Wares

Make every day Valentine's Day by surprising your loved ones with these delightful gifts.

1 min

Where To Get Your Daily Dose Of Desserts In Jakarta And Bali

Find out where to get your daily dose of desserts in Jakarta and Bali.

5 mins

What's On The Menu, Conrad?

If your idea of a vacation means a breezy trip to neighbouring Thailand, consider a Conrad hotel stay that checks all the right boxes - convenient location, plentiful food options, and beautifully furnished rooms.

3 mins

Why Simply Having A Good Design Isn't Sufficient!

Founder and creative partner of BLINK Design Group Clint Nagata shares his award-winning ways and reveals why it's no longer sufficient to simply have a design that looks good.

2 mins

Free Flow

Bar veteran Ricky Paiva finds a new home at Flow Bar on Duxton Hill where he mixes drinks sans pretension.

2 mins

Some Marriages Are Made In Oak

These single malt whiskies are matured over decades in a blend of casks, making them the finest expressions of liquid gold.

1 min

Profound Reds For A Thoughtful Conversations

These rich, redolent reds from Lebanon, Spain and California are best savoured over thoughtful conversations.

1 min

The Singular Wines Of Montalcino

In this edition, we explore Montalcino, home of Tuscany's most powerful red wine, Brunello di Montalcino, and the region's top three producers.

4 mins

Meet The Chocolate Entrepreneur

Meet Singapore food entrepreneur Anjali Gupta of Anjalichocolat. From handcrafted sustainable indulgences to hands-on workshops, she shares how she has grown her business into the premium chocolate brand it is known today.

3 mins

Indulgence With Intention

Baker, business owner and selfconfessed sugar lover Delcie Lam of Delcie’s Desserts and Cakes tells us why inclusive desserts have been her focus for over a decade.

4 mins

Read all stories from Epicure Singapore

Epicure Singapore Magazine Description:

Epicure Singapore Magazine is a monthly gourmet lifestyle magazine designed for bon vivants, serving up the latest in dining trends, restaurants, recipes, and beverages. It is published by Media Group Pte Ltd and is based in Singapore.

The magazine is known for its in-depth coverage of the Singaporean and international culinary scene, as well as its stunning photography and high-quality writing. It features articles on a wide range of topics related to food and drink, including:

* Restaurant reviews: Epicure Singapore Magazine features restaurant reviews, helping readers to find the best places to dine in Singapore.
* Food and drink trends: Epicure Singapore Magazine features articles on the latest food and drink trends, from ingredients and cooking techniques to cocktails and wine pairings.
* Recipes: Epicure Singapore Magazine features recipes from top chefs, both local and international.
* Profiles of chefs and restaurants: Epicure Singapore Magazine features profiles of chefs and restaurants, giving readers an inside look at the Singaporean and international culinary scene.
* Travel articles: Epicure Singapore Magazine features travel articles on culinary destinations around the world.

Epicure Singapore Magazine is a must-read for anyone who is passionate about food and drink. It is a valuable resource for anyone who wants to stay informed about the latest trends and developments in the Singaporean and international culinary scene.