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It’s time we give ourselves a treat. From classic pies to delicious desserts, this issue is set to inspire with exclusive recipes, tips and the latest baking trends. We speak to top pastry chefs – Maira Yeo of Cloudstreet and Jason Licker at The Westin Resort Nusa Dua, Bali – about their innovative creations; discover why “big and bold” concepts are trending in the world of baking and confectionery; and find out more about the increasing popularity of zero-proof cocktails and no- to low-alcohol drinks. Don't miss our cover story for the mature, flavour-driven eclecticism of Apéritif Restaurant and Bar at Viceroy Bali. It's been a rocky road but the team has emerged stronger post-pandemic, with a refreshed menu that offers guests a unique dining experience.

How To Spot The Best Pie Yet Or Even Better, Make Your Own

An Australian food icon, meat pies are a hearty and deliciously addictive dish that defines the Land Down Under. Here's how to spot the best pie yet or even better, make your own.

2 mins

Breaking The Pastry Mould

Innovative desserts with Asian touches, cross-cultural flavours and a passion for savoury ingredients make Maira Yeo Asia's best pastry chef.

4 mins

No Ordinary Sweet

Jason Licker, executive pastry chef at The Westin Resort Nusa Dua, Bali shares his experience on self-publishing an award-winning cookbook and his latest Asian-accented pastry creations.

4 mins

IN A CLASS OF ITS OWN

Meet the talents behind Apéritif, Bali's eclectic fine-dining destination and 1920s-inspired craft cocktail bar.

6 mins

Trends You Knead To Know

Fads come and go, but one thing that will never change is the allure of baked goods. Here are some of the popular baking and pastry trends to watch out for this year.

5 mins

Purity In Chocolate

Cacao Barry, a global chocolate brand by Barry Callebaut, introduces WholeFruit chocolate that is made from 100 percent pure cacaofruit.

2 mins

In High Spirits, We Brunch

When the city's 9-to-5ers shift into idleness, Singapore prepares to greet the weekend with these exciting brunch destinations.

4 mins

Moderation Is The New Game In Town

The zero-proof cocktail culture is no longer a trend; it's a worldwide movement worth billions of dollars.

5 mins

A Taste Of Paradise

At these idyllic luxury resorts in the Maldives, global flavours and local ingredients make for a delicious discovery of terroir, culture and community.

5 mins

GREAT BAKES

If life's meant to experience sinful indulgences, then don't waste time and calories on average bakes. Instead, try 50 Things to Bake Before You Die for easy yet mouthwatering recipes.

4 mins

Epicure Singapore の記事をすべて読む

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.