Celebrate Christmas or the New Year with a touch of finesse. Our recipes for modern French dishes will glam up your dinner party. Just make sure you shop for premium French produce at the speciality grocers we have lined up. We also have 50 suggestions to get you started on a shopping spree. 

This issue of epicure is all about delicious feasts and creating memories that will last. The capital’s new restaurant, The Nineteen Jakarta, by chef Cedric Vongerichten, graces our cover. Its lavish Seafood Tower is a wonderful treat to celebrate the festive season.

If you’re heading to Singapore soon, you’ll find excellent recommendations on where to eat, drink, and stay, courtesy of the city-state’s four experts. We also have three cocktail recipes you can concoct at home to impress your guests, a conversation with Indonesia’s first Diageo World Class Global Bartender 2024 top spot winner, and insights into the top trends in gastronomy, travel, and wellness that will shape the years ahead.

It’s not too late to ring in the New Year with a holiday in destinations such as Bandung, Lampung, Bintan, and Melbourne.

Artisanship takes center stage this month as we showcase seven outstanding dining experiences in Bali and Jakarta. Find out how food is made at Bvlgari Resort Bali’s kitchens and hotels to book for your next Bangkok trip. Discover the Bavarian Alps, Jakarta’s burgeoning bar scene, a new hotel in Labuan Bajo, Bandung, and Melbourne; and the best-keep seasoning secret chefs use in their kitchens.

Our new issue is jam-packed with content you would not want to miss. Be whisked away to Lombok and Sumba and discover Korea’s rising star, the Hanwoo beef. Ready your bellies for Hotel Indonesia Kempinski Jakarta’s enticing culinary programme, Indonesian feasts at Bali’s best tables, and learn more about three award-winning gins from the archipelago. Plus, our sustainable special shines the spotlight on hotels and brands and how they are leading the revolution for a greener future in Bali.

Up the ante and turn your holiday into an unforgettable occasion by staying in Bali and Bogor’s kid-friendly luxe hotels. We’ve also selected the best of the best brunches in Bali for your Sunday. Also in this issue: hot eats in Tokyo, a one-on-one interview with chef Masashi Horiuchi of Potager, and a culinary renaissance at Sofitel Bali Nusa Dua Beach Resort.

2024 is a year of awe-inspiring destinations and gastronomic travels. This issue celebrates the art of slow travelling. Explore the seas with Oceania Cruises’ new ship and its culinary-forward menus, discover Sumba’s new design hotel, and take a journey on board legendary trains to the Mediterranean Riviera, Java, and Malaysia.  Plus, find out how to recreate two recipes of WHIM Bar & Restaurant at Prasana by Arjani Resorts.

In this February/March issue, female talents in the F&B industry are celebrated for their achievements and creativity. Meet inspiring Indonesian women whose talent and leadership have resulted in excellent dining and drinking experiences that put Indonesia on the map. Romance is also in the air. Discover three of the island’s highly sought-after wedding photographers, and find out more about wedding packages and honeymoon destinations. We also present one of the most unique restaurants in Bali where a 25,000 year-old cave is the location for an unforgettable experience.

Celebrate Christmas or the New Year with a touch of finesse. Wow your party guests with recipes from COMO Beach Club and find local artisanal gourmet gifts to get you started on a shopping spree. Find out where to have a memorable year-end holiday and feast in Bali and Jakarta. If you have a plan to visit Hong Kong, check out our travel feature for an insightful take on the city’s new spots. Here’s wishing you and your family the best of the holiday season.

It’s all about travelling with kids and communal dining this issue. With the year-end holiday around the corner, check out our list of family-friendly resorts with cool kids’club and special offers. Glean tips on how to cook a delicious hot pot at home, recreate two recipes from Four Seasons Resort Bali at Sayan’s new Sunday Brunch, and find out how to pair Indonesian food with wines. Plus: don’t miss our supplement on Jakarta, Bandung, Lombok, and Bali holiday destinations.

Hungry for travel? Our August/September issue aims to satisfy your appetite and wanderlust. Discover Semarang, Yogyakarta, and Surabaya’s hot eats for your next holiday getaway, complete with our recommendations on where to stay. We also suss out some of the best beachfront destinations in Bali, where good food and tasty libations are part of the experience. Learn more about Filipino cuisine from the chefs of Manila’s Hapag and give two easy recipes from Sundays Beach Club a try at home. Enjoy the read!

It is time to put our wellbeing first. We suss out some of Bali’s outstanding spa treatments, transformative wellness programmes, and resorts with nourishing gourmet offerings. Find interviews with Hans Christian of August, Jakarta’s top mixologists, and Sundara’s new bar manager. Our cover story features Alila Villas Uluwatu’s excellent dining and drinking venues and two fish recipes that you can easily make at home. We hope this issue inspires you to seize your definition of wellbeing. Enjoy the read!

In this issue, discover Indonesia’s culinary recommendations from chefs in Jakarta, Semarang, Bali, and Lombok; Petty Pandean-Elliott’s new cookbook, The Indonesian Table; and find our exclusive cover story featuring two Balinese-inspired recipes from The St. Regis Bali Resort’s executive chef. Read our guide on where to stay and what to eat in Indonesia’s new and luxurious holiday destinations. 

As we all know, consuming too much sugar can result in serious health issues. That’s why in this “Sweet” issue, we show how you can use natural alternatives so that you can still indulge in your favourite desserts.

Read our cover story featuring Delcie's Desserts and Cakes – owner Delcie shows that vegan, diabetic-friendly cakes can taste just as delicious with the right ingredients. Still need an indulgent treat? Our stories on Asian cacao and artisan bakers in the region will definitely tempt your taste buds. And since February is a month for love, don't miss our profile on two husband-and-wife teams who share how they keep the flame alive in and out of the kitchen.

epicure DecJan 2023 is out! We kick off with a bold and grand celebration, as seen on our cover featuring InterContinental Singapore. Our Festive Gift Guide returns, and it's bigger and better than ever before. Why? Because this time, you can stand a chance to WIN the selected products featured! Be sure to check out our social media pages (Facebook and Instagram) from 4 Dec 2022. 

Also don't miss out on our other stories  – find out why this is the time to drink South African wines, learn how local companies are doing their part to tackle food waste, and discover the inspiration behind the award-winning book The Food of Singapore Malays.

Hungry for travel? Our OctNov issue is here to satisfy your wanderlust. We suss out some of the best restaurants in Southeast Asia, discover new tropical destinations for your next holiday, and even go on a cruise where you can meet winemakers in person. If you are staying closer to home, you can still have your cake and eat it too – our cover story shows how three-Michelin-starred Les Amis elevates its Signature Dark Chocolate Cake with Cacao Barry's WholeFruit chocolate. Enjoy the read!

It’s time we give ourselves a treat. From classic pies to delicious desserts, this issue is set to inspire with exclusive recipes, tips and the latest baking trends. We speak to top pastry chefs – Maira Yeo of Cloudstreet and Jason Licker at The Westin Resort Nusa Dua, Bali – about their innovative creations; discover why “big and bold” concepts are trending in the world of baking and confectionery; and find out more about the increasing popularity of zero-proof cocktails and no- to low-alcohol drinks. Don't miss our cover story for the mature, flavour-driven eclecticism of Apéritif Restaurant and Bar at Viceroy Bali. It's been a rocky road but the team has emerged stronger post-pandemic, with a refreshed menu that offers guests a unique dining experience. 

The heat is on, and at epicure, we fully embrace it. Our Jun/Jul issue is our spiciest yet, from the most talked-about restaurants to in-depth features on common and rare spices, and expert tips on how to use them.

We are proud to have newly opened Willow on the cover of the Singapore edition where head chef Nicolas Tam presents his contemporary pan-Asian dishes. No need for complicated techniques here – all it takes are quality ingredients, simple cooking methods and a fresh approach. Over at Raffles Bali (on the cover of the Indonesian edition), discover the complexity of regional Indonesian cuisine by director of culinary Gaetan Biesuz and his team. We also explore how top chefs use their favourite spices and how you can pair wine with spicy foods. 

The sun's out, masks are optional outdoors, and travel restrictions are eased. Naturally we at epicure are cheering the 10-pax dine-in rule and scrapping of the 10.30pm cut-off for alcohol. Things are looking up. 

So for our latest April/May issue, we present the Great Outdoors. It's time to head out - wherever you may be. If you are travelling, consider one of our favourite holiday spots – Bali. That's why Sundara at Four Seasons Bali is on our AprMay issue. Discover the restaurant's new barbecue menu and three exclusive recipes. We also highlight the island's bar scene which has remained incredibly resilient. Our expanded travel section showcases New Zealand which was the film location for The Power of the Dog. We also have tips for a great barbeque, stories on fermentation and women winemakers, and plenty of easy summer recipes to try at home. Enjoy the read!

The Feb/Mar issue of epicure 2022 is out! In the spirit of the Year of the Tiger, we present  exciting new dishes and destinations to inspire the adventurous and the curious. That's why we are proud to have Si Chuan Dou Hua restaurant for our cover story featuring delectable classics with a modern twist created by executive Cantonese chef Hoo Chee Keong.

Don't miss our exclusive feature on private wine club 67 Pall Mall. Its first Asian outpost is set to open right in Singapore at the end of this month but you'll get a sneak peek at the luxuriously decorated club, its extensive wine list and digital offerings.

This issue also has a special focus on health and women. We salute female chefs who have made a mark in the culinary world – Ichigo Ichie's Akana Eno, and Canlis' Aisha Ibrahim. If you’ve indulged a little too much during the festive period, it’s time to relook at your eating habits. Learn about how prebiotics and probiotics can improve your digestive system and overall well-being. 

Goodbye 2021, hello 2022! Despite challenges thrown our way (yes we are looking at you, Omicron), we are determined to end the year on a celebratory note. It’s time to give ourselves a pat on the back, catch up with loved ones and enjoy what life has to offer. Our cover story on Wolfgang’s Steakhouse will tempt those with carnivorous appetites. Arrive hungry to indulge in perfectly broiled steaks, comforting mains and delectable desserts.

If you are staying home, we've got you covered. Learn how to make the perfect roast; try out festive recipes shared by top chefs; and order unique Christmas cakes for a homely celebration. Don't forget to check out the holiday gift guide – eight pages of splurge-worthy gifts for everyone on your list.

Happy Holidays!

Our Cover Story is Firangi Superstar, a mod-Indian restaurant that offers creative, playful versions of classic Indian dishes, along with three exclusive recipes. 

We are not monkeying around in the kitchen though. Learn where to get exotic ingredients and the finest produce in A Home Cook's Dream; or create authentic Indonesian dishes while supporting Bali's most vulnerable communities in our Cookbook Review. As for dining out, our round-up of private dining rooms shows you how to have an exclusive experience sans isolation – once restrictions are eased, of course. Don't miss our feature on China’s emerging wine regions, their diverse range of grapes, and up-and-coming wineries along the Silk Road. Enjoy the read!

PERANAKAN CLASSICS WITH A TWIST
Our Cover Story highlights how Candlenut, a one-Michelin-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.

Many would agree that there's only two seasons in Southeast Asia - hot and humid, and hot and rainy. To beat heat, epicure's latest JunJul issue will show you how to cool down, #stayhome and chill, literally.

Celebrate the season with our cover story on Cuca and entertaining feature on Rumari – two restaurants in Bali for menus that celebrate tropical flavours and local ingredients. As for refreshing tipples, explore the world of English sparkling wine in Vine Expectations while raising your glass to rosé.

Summer has always been associated with growth and freedom, which is why we talked to rising stars, chefs Sun Kim of Meta and DeAille Tam of Obscura on their achievements and plans for the future.

Many of us have been encouraged to stay home, which is the perfect time to explore healthier cooking methods, and discover sustainable options for our groceries. While we wait for restrictions to be lifted, consider the many businesses we can support – our round-up of newly opened and revamped omakase restaurants is a way to start.

Enjoy the read!

In our 11th anniversary issue, we speak to movers and shakers of the industry who are creating waves with their innovative approaches and unique products. Get first-hand insights about 3D food printing and lab-grown meats and why it makes sense. We interviewed CEOs who have been in the news – Josh Tetrick of Eat Just who is selling Singapore's first approved cultured chicken; and Eshchar Ben-Shitrit of Redefine Meat who has received overwhelming consumer approval for its 3D-printed Alt-Steak. Other headliners include Kevin Kwee of Kai Suites who has just launched the first luxury hotel for postpartum care in Singapore. Much-loved chefs of popular restaurants also give their outlooks for the year ahead and share more on what diners can expect.

Spark that romance and passion in your life by rejuvenating mind and body with dishes that are healthy and delish, not to mention artfully lush creations of famed Chef Jason Tan’s gastro-botanica cuisine. Get inspired with the five recipes we have for you in the Entertain photo spread. Now is also the time to get on board the plant-based trend train. Discover the many products that are available as replacements for beef, chicken, pork, eggs and ice cream – and find out why they may be the new heroes of future diets. 

From ocean to plate, we take a look at sustainable seafood and the ways that chefs pay homage to this delectable source of nutritious protein, and the passion of ethical fisheries and suppliers in protecting the oceans and its endangered species. Throw a seafood party with sumptuous recipes from Seasalt in Seminyak and from a modern Maine seafood shack.

Fortify your body with superfood ingredients that you can easily include in your dinner party for family and friends. It's healthy, yet elegant and indulgent. Also, deep-dive into Ayurvedic and TCM food to fine-tune your system for better health, and discover more recipes in The Healthspan Solution for a longer and more vibrant life.

Even with lock-down measures in place, we can still celebrate Mother's Day by preparing a spread for her at home. From fine French and exquisite Chinese cuisines to tempting desserts, pick a recipe or two to work on this week. Also, find out more about eating right the organic way, and boosting your health with the necessary supplements.

It's epicure's 10th anniversary issue! Revisit tried and tested restaurants that have won hearts and appetites for the last decade, and find out what they have in store for you.
We also take an inspiring look at lifestyle brands that have made a significant impact on their respective industries, and the leaders who drive them. 
For entertaining this month, get creative with evocative recipes from game-changing chefs from Preludio, Thevar and 1-V:U. 
With the extra time spent at home during this period, there's no better time to test your culinary prowess.

Discover the art of wood-fired cooking beyond the usual BBQ. Stoke up your culinary finesse for all things smoked, charred and grilled, including vegetables. Also, serve up some fine woody and complex flavours from a selection of premium whiskies, rum and gin. And if you are adventurous, impress your guests with a Giniversity smoked hemp negroni with the help of a smoke bubble gun. If you are feeling restless and wish to escape to a peaceful haven, then check out the myriad offerings of wellness packages at Bali's premium resorts.

epicure Indonesia  Cover - December 2024 - January 2025 Edition

December 2024 - January 2025

epicure Indonesia  - December 2024 - January 2025

epicure Indonesia  Cover - October - November 2024 Edition

October - November 2024

epicure Indonesia  - October - November 2024

epicure Indonesia  Cover - August - September 2024 Edition

August - September 2024

epicure Indonesia  - August - September 2024

epicure Indonesia  Cover - June - July 2024 Edition

June - July 2024

epicure Indonesia  - June - July 2024

epicure Indonesia  Cover - April - May 2024 Edition

April - May 2024

epicure Indonesia  - April - May 2024

epicure Indonesia  Cover - February - March 2024 Edition

February - March 2024

epicure Indonesia  - February - March 2024

epicure Indonesia  Cover - December 2023 - January 2024 Edition

December 2023 - January 2024

epicure Indonesia  - December 2023 - January 2024

epicure Indonesia  Cover - October - November 2023 Edition

October - November 2023

epicure Indonesia  - October - November 2023

epicure Indonesia  Cover - August - September 2023 Edition

August - September 2023

epicure Indonesia  - August - September 2023

epicure Indonesia  Cover - June - July 2023 Edition

June - July 2023

epicure Indonesia  - June - July 2023

epicure Indonesia  Cover - April - May 2023 Edition

April - May 2023

epicure Indonesia  - April - May 2023

epicure Indonesia  Cover - February - March 2023 Edition

February - March 2023

epicure Indonesia  - February - March 2023

epicure Indonesia  Cover - December 2022 - January 2023 Edition

December 2022 - January 2023

epicure Indonesia  - December 2022 - January 2023

epicure Indonesia  Cover - October - November 2022 Edition

October - November 2022

epicure Indonesia  - October - November 2022

epicure Indonesia  Cover - August - September 2022 Edition

August - September 2022

epicure Indonesia  - August - September 2022

epicure Indonesia  Cover - June - July 2022 Edition

June - July 2022

epicure Indonesia  - June - July 2022

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.

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epicure Indonesia - December 2020 - January 2021

epicure Indonesia - December 2020 - January 2021

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