The Next Big Thing

Indonesia’s premium artisanal distilleries are positively flourishing. epicure investigates the growth and talks to the spirit-makers about their award-wining gin and grappa.

The Summer Of English Sparkling Wines

Largely consumed domestically, English sparkling wines are increasingly available in Singapore and pouring at a restaurant near you. We explore the rise of this new wine region.

Modern Era Of Cooking

Epicure takes a closer look at the science behind healthier, modern day cooking methods that claim to maximise the nutritional content of food.

Fresh And Healthy Eating

Sasha Conlan, founder of Sasha’s Fine Foods, reveals what it takes to be an ethical online grocer and have a carbon neutral delivery fleet while supporting local farmers.

Roots, Heritage And Determination

Chef Sun Kim’s culinary journey has been nothing short of being transformative as his restaurant Meta symbolises and celebrates the metamorphosis of a chef finally coming into his own.

Your Go-To Source For Japanese Premium Meats

Anzu Meat Factory is set to be a key player in bringing affordable premium Japanese meats to meat lovers in Singapore.

An Ode To Heritage

Three hotels in Mexico, Bali and Singapore are paying homage to their locality and environment.

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

Seven Chefs Tell Epicure What's In Store For The Year Ahead

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

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

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.

A View On Vinovations

Put romanticism aside and technology has its place alongside experienced hands

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.

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.

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.

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.

The Deep Soul Of Catalan Cuisine

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

BE MY Valentine

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

La Vie Est Belle!

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

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.