CATEGORIES

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

Beoplay E8 Sport

Distinctly designed to improve performance through music, luxury Danish label Bang & Olufsen is making its first foray into sports with its true wireless earphones, Beoplay E8 Sport ($499).

1 min read
Epicure Magazine
December - January 2021

The Synergy Of Spas And Shamans

Mark Sands, VP of Wellness at Six Senses Hotels Resorts Spas talks to Esther Faith Lew about his deep connection with the land that sees him break down cultural barriers and journey into the ancient world of traditional healing in the name of wellness.

4 mins read
Epicure Magazine
April 2020

A Spanish Flair

Chef Remy Lefebvre shrugs off labels that pin him down as an individual and as a chef, freely absorbing cultural influences that transcend traditions and typicality as he journeys around the world. Esther Faith Lew delves deeper into his culinary discoveries in Mexico and Spain.

4 mins read
Epicure Magazine
April 2020

The Modern Innovators Raising The Stakes

The F&B industry is alway evolving with ever-changing dishes and innovative cuisines. let these three chefs from 1-V:u, Preludio and Thevar show you what it means to be a creative chef of tomorrow.

10+ mins read
Epicure Magazine
April 2020

The Best Wine You've Never Tasted - Old Vine Grenache/Garnacha

What’s old is new again. June Lee gets up close with the renaissance taking place in Garnacha's original homeland of northern Spain and neighboring Roussillon, where the grape reaches its highest potential.

6 mins read
Epicure Magazine
April 2020

In-ten-se Release

Octomore celebrates its 10th edition, the most unusual yet from Bruichladdich. Famously the most peated whisky in the world, this recent batch comprising four releases is thought-provoking in their cask experiments.

4 mins read
Epicure Magazine
April 2020

Tipple Tips

Lantern Bar at Fullerton Bay Hotel celebrates its10th anniversary, and bartender Alex Seow has created a long drink that captures the spirit of casual luxe.

1 min read
Epicure Magazine
April 2020

A Job For Ants

Winemaker Leo Erazo is helping to define more than just Malbec at Altos Las Hormigas in Mendoza.

4 mins read
Epicure Magazine
April 2020

Fit For Royalty

A 40-year-old veteran of South Korea’s culinary scene and often dubbed “The Godmother of Korean Cuisine”, chef Cho Hee-Sook has carved for herself an illustrious career. She speaks with Destin Tay about her restaurant, Hansikgonggan, and her penchant for Joseon royal cuisine.

4 mins read
Epicure Magazine
April 2020

Perfect Union

Marrying Lake Como’s romantic ambience with the design prowess of illustrious architect-designer Patricia Urquiola, Il Sereno Lago di Como is the hotel sensation that’s gotten even the world’s most seasoned jet-setters in a tizzy.

4 mins read
Epicure Magazine
April 2020

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