CATEGORIES

THE PERFECT JOURNEY

Not one to be afraid of change, culinary prodigy turned perfectionist chef André Chiang’s definition of success lies not in the number of stars and accolades he earns. Rather, for him, the measure of success lies in how his legacy of Sichuan cuisine is carried forward

6 mins read
Epicure Magazine
April - May 2021

ISLAND WINE TIME

Vineyards are returning to the pleasure island of Mallorca in a serious way, thanks to new players like Bodega Son Mayol where technical director Marie Barbé oversees a modern Bordeaux-styled estate.

6 mins read
Epicure Magazine
April - May 2021

SWEET THINGS

With her edible forms of art, young Executive Pastry Chef Cindy Khoo of D9 Cakery at Hilton Singapore is a force to be reckoned with when it comes to innovative flavour pairings and unusual pastry profiles

5 mins read
Epicure Magazine
April - May 2021

SETTING A NEW STANDARD IN POSTPARTUM CARE

Kevin Kwee, cofounder of the prestigious Kai Suites, shares his vision for Singapore’s first confinement luxury hotel delivering a one-stop, holistic, specialised pre- and postpartum care programme.

5 mins read
Epicure Magazine
April - May 2021

SAY NO TO REGULAR MEAT

Josh Tetrick, CEO and Co-founder of Eat Just wants to disrupt the way we look at our food system to create a better future for our planet with cultured – not conventional – meats.

5 mins read
Epicure Magazine
April - May 2021

CHANGING WINE THROUGH TECH

When Michael Baum, CEO and Founder of Vivant, became the first American owner of a Burgundy vineyard, Château de Pommard, the technology entrepreneur began applying his innovative ideas to the age-old domain of wines, leading to the creation of online platform Vivant.

6 mins read
Epicure Magazine
April - May 2021

WOULD YOU LIKE YOUR STEAK PRINTED MEDIUM-RARE?

Food technology companies reinvent the food supply chain with plant-based proteins, cultured meats and 3D-printed meats. We take a look at how these industry disruptors give much food for thought beyond the whims of the palate.

10+ mins read
Epicure Magazine
April - May 2021

DRIVING CHANGE

Seven chefs share their experiences and tell epicure what’s in store for the year ahead.

9 mins read
Epicure Magazine
April - May 2021

A VIEW ON VINOVATIONS

Put romanticism aside and technology has its place alongside experienced hands

3 mins read
Epicure Magazine
April - May 2021

The Deep Soul Of Catalan Cuisine

Common misconceptions around Catalan Cuisine and understanding what Catalan gastronomy is really about.

2 mins read
Epicure Magazine
April - May 2021

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.

2 mins read
Epicure Magazine
February - March 2021

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.

5 mins read
Epicure Magazine
February - March 2021

BE MY Valentine

From Ceviche to Champagne, find out how these chefs pamper their dates on Valentine’s Day.

3 mins read
Epicure Magazine
February - March 2021

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.

2 mins read
Epicure Magazine
February - March 2021

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.

4 mins read
Epicure Magazine
February - March 2021

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.

6 mins read
Epicure Magazine
February - March 2021

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.

4 mins read
Epicure Magazine
February - March 2021

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.

6 mins read
Epicure Magazine
February - March 2021

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.

6 mins read
Epicure Magazine
February - March 2021

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.

10+ mins read
Epicure Magazine
February - March 2021

A Romantic Rhapsody

Chef Jason Tan from Restaurant Euphoria shows us how to orchestrate a lush and vibrant gastro-botanica feast to seduce the senses.

5 mins read
Epicure Magazine
February - March 2021

A Simple Science

If this year has taught us anything, it’s that quality is over better over quantity, and looking after yourself has never been more important.

2 mins read
Epicure Magazine
December - January 2021

Feast Like The French

Inspired by our entertaining recipes for a French-themed dinner party? We have rounded up three fine grocery stores that stock a lavish selection of the best French gourmet products to get you started on your menu planning.

4 mins read
Epicure Magazine
December - January 2021

La Vie Est Belle!

Celebrate life with a refined feast of modern French cuisine inspired by Chef Gunther Hubrechsen of Gunther’s.

3 mins read
Epicure Magazine
December - January 2021

New Menus Worth The Wait

Local bars have stepped up their creativity in response to challenges faced by businesses today. More than just cocktails, these new menus take us on a journey through their inspirations and spirits.

3 mins read
Epicure Magazine
December - January 2021

Reaching For The Light

Family-owned Champagne Henriot has appointed cellar master Alice Tétienne to take on both vineyard and winemaking duties, which the 31-year-old is more than ready for.

5 mins read
Epicure Magazine
December - January 2021

Creating Opportunities Amidst Covid-19

Re-working his supply chain strategy led to stronger consumer offerings, shares Abhay Sharma, director of Sonnamera Pte Ltd.

3 mins read
Epicure Magazine
December - January 2021

The Makings Of A Rebel

Cherin Tan, Co-Founder of Laank talks about her latest F&B project, Rebel Rebel Wine Bar.

2 mins read
Epicure Magazine
December - January 2021

The Raw Side Of Things

Hide Yamamoto’s restaurants draw you in with strong spatial lines that set the visual stage for enjoying omakase and teppanyaki dining.

1 min read
Epicure Magazine
December - January 2021

The Rebirth Of Min Jiang

A new chapter begins for Min Jiang, a long-standing restaurant much-lauded for its award-winning Cantonese and Sichuan cuisines and exceptional service standards since 1982.

2 mins read
Epicure Magazine
December - January 2021

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