Epicure Singapore - August - September 2021

In this issue

PERANAKAN CLASSICS WITH A TWIST
Our Cover Story highlights how Candlenut, a one- -starred mod-Peranakan restaurant, straddles the line between the familiar and new. The three featured recipes, including the unusual Yeye Chicken Curry, show how chef-owner Malcolm Lee has adapted his culinary vision to create dishes that are at once traditional and fresh.

Singapore Is Increasingly Attracting Culinary Stalwarts And Michelin-Starred Chefs

Famous for its foodie reputation, Singapore is increasingly attracting culinary stalwarts and Michelin-starred chefs to its shores with an increasing variety of quality home-grown produce and easy access to ingredients anywhere in the world.

3 mins

A Champion For Uniquely Singaporean Flavours

Singapore-born chef Barry Quek talks to epicure about his passion for local Singaporean flavours and how he flawlessly incorporates them into his mod-European Asian menu at Whey, his new restaurant in Hong Kong.

5 mins

Man On A Mission

Nothing is stopping chef Mathew Leong as he heads to the Bocuse d’Or finals in Lyon, France this September.

7 mins

Elevated Classics Kenneth By With A Modern Touch

Expect refreshing interpretations of Cantonese dishes, thanks to Si Chuan Dou Hua’s new executive Cantonese chef Hoo Chee Keong.

2 mins

Rules To Follow When Matching Wine With Southeast Asian Food

There are several golden rules to follow when matching wine with Southeast Asian food.

4 mins

Pioneering Sustainability And Environmental Stewardship

Sustainability is more than a trending buzzword for Grand Hyatt Singapore; it’s a way of life. Director of culinary operations Lucas Glanville shares how the hotel walks the talk as a pioneer for several long-term environmental-friendly initiatives across all its operations.

5 mins

No Place Like Home

If you’re looking to host the perfect locavore dinner party, seek out these five brands offering tableware, fine cutlery and kitchen accessories that are part celebration of Singaporean iconography, part oh-so-pretty conversation starters.

2 mins

Tender Loving Care

In a first for Four Seasons Resorts in the Asia-Pacific region, a dedicated Cancer Care Massage and bespoke wellness programme are now available in Bali.

5 mins

A Convenient Truth

The Morning Machine is for all coffee nerds and home baristas out there. With a choice of recipes, customisable settings and a mobile app, this coffee capsule machine will make the daily grind more exciting.

2 mins

Bookmark These New Hotels In Hanoi, Bali And The Maldives For Future Stays

Bookmark these new hotels in Hanoi, Bali and the Maldives for future stays.

4 mins

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Epicure Singapore Magazine Description:

Epicure Singapore Magazine is a monthly gourmet lifestyle magazine designed for bon vivants, serving up the latest in dining trends, restaurants, recipes, and beverages. It is published by Media Group Pte Ltd and is based in Singapore.

The magazine is known for its in-depth coverage of the Singaporean and international culinary scene, as well as its stunning photography and high-quality writing. It features articles on a wide range of topics related to food and drink, including:

* Restaurant reviews: Epicure Singapore Magazine features restaurant reviews, helping readers to find the best places to dine in Singapore.
* Food and drink trends: Epicure Singapore Magazine features articles on the latest food and drink trends, from ingredients and cooking techniques to cocktails and wine pairings.
* Recipes: Epicure Singapore Magazine features recipes from top chefs, both local and international.
* Profiles of chefs and restaurants: Epicure Singapore Magazine features profiles of chefs and restaurants, giving readers an inside look at the Singaporean and international culinary scene.
* Travel articles: Epicure Singapore Magazine features travel articles on culinary destinations around the world.

Epicure Singapore Magazine is a must-read for anyone who is passionate about food and drink. It is a valuable resource for anyone who wants to stay informed about the latest trends and developments in the Singaporean and international culinary scene.