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Epicure Singapore Magazine - February - April 2026

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In this issue

For chefs rooted in Chinese culinary traditions, the festive table is both a personal archive and a creative benchmark. From Hong Kong to Bangkok and Singapore, three top chefs reflect on the food memories of their childhoods, the rituals they continue to honour, and how those traditions shape the way they cook today.
In this issue, we explore how the hospitality landscape is evolving through thoughtful culinary experiences. In Osaka, a champagne-focused property feels more like a minimalist gallery dedicated to fine bubbles, while in Milan, hotel concepts oscillate between tranquil sensorial refinement and unapologetic maximalism. We also turn our attention to Niseko’s après-ski dining scene, spotlighting new restaurant concepts, and delve into Manila’s most confident new bars, before journeying to Negros in the Philippines where an ecosystem built around good, clean, and fair food is taking shape.

A FRESH CHAPTER

With a renewed space and an updated menu of authentic North Indian flavours, SanSara offers a relaxed yet polished setting for everyday meals and special dining moments alike.

2 mins

Lunar New Year gift guide

From indulgent sweets to celebratory bottles, a curated selection of festive gifts for the epicurean in your life.

4 mins

The Taste of Renewal

Three top chefs reflect on the Chinese New Year flavours that shaped them – from family reunion tables to festive menus rooted in memory, meaning and modern craft.

9 mins

New Season, New Soil

Chef Hirofumi Imamura's move to Ubud marks a thoughtful evolution of his cuisine, pairing Japanese technique with Balinese produce in two distinct dining experiences at Kimpton Suntaya Bali Ubud.

3 mins

Innovation Guided by Discipline

Saki at JW Marriott Hotel Tokyo is the meeting point of Japanese produce and Emmanuel Stroobant's modern, precise culinary language.

2 mins

A Poetic Statement

At Loca Niru, refined 'Contemporary Innovative' cuisine transforms familiar ingredients into an assured, cross-cultural debut.

3 mins

Taking it Slow on Negros

Long known for its sugarcane plantations, Negros is now shaped by a slower, more thoughtful food movement, led by communities championing an ecosystem built around good, clean, and fair food.

4 mins

Second Act

Chef Louis Han finds his rhythm with Nae:um 2.0, while reflecting a seasoned culinary voice rooted in Korean heritage and informed by global sensibilities.

4 mins

The Circular Way

Sustainability is turned into a living, breathing (and delicious) ecosystem - anchored by what is possibly the largest organic farm of any resort in the Asia Pacific.

4 mins

Listening to the Land

Ninth-generation winemaker César Márquez is redefining Spanish wine by simply letting Bierzo's old vines speak for themselves

3 mins

The Long Exhale

As Singapore's cocktail scene cools, founder Indra Kantono expands with two new bars anyway — not despite the correction, but because of it.

4 mins

The New Spirit of Manila

These compelling new bars are writing their own rules and redefining how Manila drinks.

3 mins

A Culinary Path to Calmness

The Ritz-Carlton Maldives' Blue Prescription, which fuses restorative wellness rituals and wholesome cuisine, invites guests to slow down, tune in, and rediscover balance through the calming power of blue.

4 mins

Hong Kong: A Gourmet Snapshot

From sky-high French dining rooms and Cantonese classics to story-driven cocktails, this is Hong Kong's culinary scene in confident, contemporary form.

8 mins

Rooted in Tradition

From rijsttafel feasts to regional recipes, Bejana at The Ritz-Carlton, Bali presents Indonesian cuisine in its most authentic and comforting form.

2 mins

Emerald Bay State of Mind

Phu Quoc's imaginative resort fuses whimsical architecture with serious dining – from French-Mediterranean finesse at Pink Pearl to beachfront feasts.

5 mins

What We'll Be Eating and Drinking in 2026

Kimpton’s 2026 Culinary + Cocktail Trend Forecast reads like a thoughtful manifesto for how we'll eat and drink next: more botanicals, less sugar and more cross-cultural dishes rooted in place and personal identity.

1 mins

Read all Stories from Epicure Singapore

Epicure Singapore Magazine Description:

Publisher: Media-Group-Pte-Ltd

Category: Lifestyle

Language: English

Frequency: Quarterly

Epicure Singapore Magazine is a 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.