Bu konuda

It's all-out feasting this month with Valentine's Day and Chinese New Year round the corner. We bring you an abundance of prosperity with our selection of popular pen cai, and a curated list of the most spectacular brunch spots. Want to score some brownie points with your date? Give award-winning chef Andre Chiang's recipes a go - where he walks you through his favourite memories in the form of a series of elegant dishes. Also in this issue: master the art of baking light and airy Bombolone, Italian doughnuts, and the moreish Middle Eastern Shakshuka, and discover hidden culinary gems in Kuala Lumpur and Lima.

epicure Indonesia Magazine Description:

epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. The magazine is on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the inside secrets of the local and international culinary scene.

epicure Indonesia is the Indonesian version of this Singapore-born title. Written in English by writers and editors who are not only food aficionados but also those who are keen students of food and wine, this monthly magazine is the definitive guide to eating well, better and smarter in Indonesia. Their lively, excellent, well-researched, and informative articles are also accompanied by engagingly beautiful visuals.