October - November 2020

epicure

Life's Refinements

epicure2 min readCooking, Food & Wine
Science; Society; Sustainability.
April 22, 2020 marked the 50th anniversary of Earth Day and the birth of the modern environmental movement in 1970. It was a significant movement in American history that achieved political alignment and united social stratas. In 1990, it went global
epicure6 min readWorld
Distribution
as an inflight magazine Air France-KLM British Airways Cathay Pacific CIAS DBS Asia Treasures DNATA Lounge Emirates SATS Premier Lounge SIA KrisFlyer Gold Lounges SIA SilverKris Lounges Thai Airways Amara Sanctuary Resort Sentosa Amara Singapore Cape
epicure1 min readCooking, Food & Wine
Passifolia
Dedicating a new, ornate tableware collection inspired by botany is artist and ornamentalist Nathalie Rolland-Huckel with Passifolia for French fashion house Hermès. If the name rings a bell, it is probably because the range pays homage to the passio
epicure2 min read
24 HOURS IN Phnom Penh, Cambodia
WHERE TO EAT There’s a strong French influence in Phnom Penh and this is reflected in the array of restaurants available in town. My top pick would be Pepe Bistro, a small French bistro with a vibrant ambience and some French décor touches. They serv
epicure1 min read
Globetrotting
Bangkok’s skyline just got more exciting with the opening of Bar. Yard. Located on the 40th floor of Kimpton Maa-Lai Bangkok, the rooftop garden and bar offers a playful take on tropical and tiki cocktails, farm-to-table barbecue fare and laid-back v
epicure5 min readCooking, Food & Wine
Tilting The Scales
Cheerful jazzy tunes filled the high-ceilinged, all-white, elegant interior of Kayuputi on a Sunday. As the songstress crooned, the chefs industriously fired up orders in a choreographed manner that always fun to watch. The state-of-the-art open-kitc
epicure3 min readDesign
Go for GOLD
Inspired by four-leaf clovers, this pair of Van Cleef & Arpels Magic Alhambra earrings gathers two different sized Alhambra motifs and are held together by delicate rose gold links. Round diamonds shimmer in one, while an iridescent mother-of-pearl i
epicure3 min read
From Culture To Adventure
Picturesque views of Lan Ha Bay beckon at Hotel Perle d’Orient Cat Ba – MGallery, the first international luxury hotel on Cat Ba Island, Vietnam. The hotel is surrounded by towering limestone karsts and sprawling verdant mountains, evoking a mood for
epicure2 min read
Mountain Magic
This 4ha property is surrounded by national parks on three sides, with lush towering mountains to the north and east, while the seaside view to the west commands a vista of jutting limestone peaks rising up from the ocean. Located at Tubhkaek Beach,
epicure3 min read
The Communal Spirit
A sprawling Balinese village beckons in the heart of Sanur, resplendent with landscaped gardens and the lush tree canopies of the jungle providing shade along the winding pathways that connect each separate courtyard, pavilion and villa. The new Anda
epicure9 min readCooking, Food & Wine
State Of The Oceans
According to the latest edition of the United Nations Fisheries & Agriculture Organisation's (FAO) The State of World Fisheries and Aquaculture 2020 report, overfishing has increased from 33.1 percent in 2018 to 34.2 percent currently, resulting in a
epicure3 min read
What’s the COMPLETE PACKAGE?
Recyclable; biodegradable; compostable. These words are often used on packaging that claim to be made from sustainable materials. But what does it really mean, and how does it impact our environment? There is more to this than meets the eye. If there
epicure3 min readCooking, Food & Wine
From Sustainable Seafood Procurement To Earth-friendly Amenities And Packaging, Eve Tedja Highlights Hotels And F&B Businesses In Bali And Singapore That Lead By Example.
There is more to Azul Beach Club Bali than stunning sunsets. The beachfront Tiki bar, restaurant and beach club has been supporting green design and sustainability from the ground-up. Proudly housed in locally-designed bamboo architecture, the open-a
epicure5 min readCooking, Food & Wine
Go With The Flow
Chef Josh Niland believes strongly in dry ageing fish. Yes, that’s right. Get ready to change your misconceptions about fresh fish. He also believes in utilising the whole fish for nose-to-tail eating. His dedication to minimising wastage and passion
epicure4 min readRegional & Ethnic
A Fine Balance
Despite its French-sounding name, the name Le Du is taken from ‘reu du’ or season in Thai language. The powerhouse behind its success is none other than Thitid Tassanakajohn or Chef Ton, as he is widely known in Thailand. After ditching a short-lived
epicure4 min readCooking, Food & Wine
Raising The Bar
The most influential bar trade fair, Bar Convent Berlin (BCB) goes online this year as BCB Pouring Digital. Trade visitors will find virtual product presentations, lectures and seminars, alongside digital networking opportunities, and the best part –
epicure4 min read
Kabinett Of Surprises
The years are long in winemaking, and traditions loom longer. Just ask 41-year-old Kai Schätzel, who hails from a 650-year-old winegrowing family in Nierstein, in the Rheinhessen. Rheinhessen in the Rhine Valley, bordered by the Nahe River on the wes
epicure2 min read
Explore The Coasts Of Istria, Sonoma And Canary Islands Through These Sips.
With a name that means ‘coast’ in Latin, Littorai is a Chardonnay and Pinot Noir specialist located in the western hills of Anderson Valley. Their position nets all the benefits of being coastal in one of the coolest parts of the region, ideal for fo
epicure1 min readCooking, Food & Wine
Tipple Tips
Bar supervisor Anna Princena and junior bartender Kelly Wong from MO Bar at Mandarin Oriental Singapore were not the most experienced contestants, but they had the most inspired collaboration. Using flavours that they liked from their childhood, they
epicure1 min readCooking, Food & Wine
Inside
• Cook ethically with sustainable seafood• Recipes from a modern Maine seafood shack• Chef Agustin Ferrando Balbi defies conventions ■
epicure5 min readCooking, Food & Wine
Dock-to-dish
Concept Esther Faith Lew Art Direction & Styling Dhita Beechey Photos Dhita Beechey Text Eve Tedja Recipes Vivian Vitalis of Seasalt Shot at Seasalt at Alila Seminyak, Bali *All properties are Seasalt and stylist own This appetiser is a classic with
epicure6 min readCooking, Food & Wine
A Modern Twist On Seafood Shacks
I’m always eager to try out new, unpretentious cookbooks that promise a delicious, hearty dish that is easy enough for a skilled home cook to replicate, especially without the need for fancy, one-time-use-only gadgets that never see the light of day
epicure5 min readRegional & Ethnic
The Convergence Of Contrasts
The essence of umami. It was one of the most important lessons in cooking for Chef Agustin Ferrando Balbi. Just as important is the concept of omotenashi, the art of Japanese hospitality. Born into a Spanish and Italian family, Argentinian Chef Balbi
epicure5 min read
The Royal Connection
True to its name, Special Region of Yogyakarta is indeed, special. Situated under the mighty presence of Mount Merapi, the region is made up of five naturally blessed districts. With the sea in the south and the volcano in the north, it is understand
epicure2 min readCooking, Food & Wine
The Older, The Better
It wasn’t that long ago that meat used to constantly hog the limelight with its versatility and ability to render succulent, juicy bites resulting from different treatment methods for different cuts. Compared to all that, fish was always considered a
epicure1 min read
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Designed for bon vivants who share the belief that food is the ultimate universal language, epicure is on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the l
epicure2 min readCooking, Food & Wine
Epicure’s Choice
Enjoy the best of Southern Thai and Esarn cuisine from Blue Jasmine and receive a complimentary cake from Chalk Farm with a minimum spend on its e-store. A variety of signature cakes will be offered till December, with a different flavour each month.

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