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In dieser Ausgabe

This issue of Epicure begins in Singapore with the Eurasian community’s cherished Christmas traditions. Eurasian Chefs Damian D’Silva, Denise Fletcher and Anita Thaver share the festive dishes and family recipes that define their celebrations. We also explore how Bangkok has rapidly become one of the region’s most exciting cocktail capitals, and look at the rise of Chinese distillers in Asia’s spirits scene. Our journeys continue to Jeju Island, to discover the island’s unique produce and culture. We speak to a young haenyeo diver about how climate change is affecting their catch and their efforts to preserve this heritage. The issue rounds out with food trails across Beijing, Kunming and Guangzhou, and a guide to enjoying omakase in Tokyo at various price points.

Holiday heirlooms

The essence of celebratory Eurasian Christmas dishes, as told by three Eurasian chefs.

7 mins

Raising the steaks

Singapore is having a sizzling steakhouse boom, and these are the three newest arrivals.

3 mins

The world is their oyster

Representing Asia on the global stage, Chef Ardy Ferguson takes home the top honour at the S.Pellegrino Young Chef Academy Competition 2024-25 in Milan.

8 mins

Taipei on a plate

Two standout restaurants in the city reinterpret French and Cantonese traditions with daring precision and quiet confidence.

3 mins

Preserving Jeju's culinary soul

Capturing the essence of the island's cuisine by balancing tradition, terroir, and time.

9 mins

Waking the dragon

Chinese distillers are poised to reshape Asia's drinking culture as Kweichow Moutai becomes the world's most valuable spirits brand.

5 mins

Shaken, not overlooked

How did Bangkok become Asia's hottest cocktail capital in just six years?

4 mins

Above the clouds

High above the Guatemalan clouds, at 2,300m above sea level, Zacapa takes shape under the deft hand of master blender Lorena Vásquez, redefining craftsmanship and refined luxury.

4 mins

Beyond the counter

Explore these omakase sushi temples in Tokyo that offer multiple course options at varying price points.

3 mins

Escape to paradise

Opera legend Luciano Pavarotti once called Pangkor Laut “paradise on earth”, and it’s easy to see why. Surrounded by emerald waters and cloaked in rainforest, this private island retreat offers the kind of unspoiled beauty that feels like nature’s own aria.

4 mins

Holiday feasts by the shore

Kimpton Kitalay Samui brings the spirit of a Thai fishing village to life through thoughtful design, soulful flavours, and a horizon that always invites you to linger.

4 mins

Feasting in the city of eternal spring

Kunming may be known for its mild weather and blooming flowers — but for foodies eager to taste the flavours of Yunnan, the city has plenty to offer, from bustling markets to a burgeoning drinks scene.

4 mins

Old Beijing, new decadence

At Mandarin Oriental, Qianmen, in-house fine-dining and proximity to Beijing's traditional eateries make for a hyperlocal foodie holiday.

4 mins

Tradition on the move

Deep dive into Guangzhou's nostalgia, modernity and flavours.

6 mins

Naturally decanted

A journey in Margaret River and Pemberton that goes far beyond the bottle.

5 mins

Lesen Sie alle Geschichten von Epicure Singapore

Epicure Singapore Description:

Herausgeber: Media-Group-Pte-Ltd

Kategorie: Lifestyle

Sprache: English

Frequenz: 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.