Epicure Singapore - March 2024

Bu konuda

In this issue of Epicure, we shine the spotlight on hanwoo or Korean beef and learn why this product has become so sought after. Singapore’s dining scene recently welcomed several newcomers offering elegant Korean barbecue experiences. We spoke to the chefs and restaurateurs behind these new ventures on their desire to showcase their Korean food culture to Singapore and the rest of the world. In this issue, we also find out what some of Asia’s top chefs do when they travel together and collaborate under one roof. Whether it's for a special eight-hands dinner in Bangkok or a one-of-a-kind gourmet retreat in Karuizawa, their camaraderie shines through. Each chef’s creativity also gets ignited as they get new inspirations from their travels. In the drinks scene, we dive into revolutionary cocktail techniques – christened ‘Percolations’ as well as precision craftsmanship in Japanese cocktail-making. We also recommend some of the finest restaurants across Asia: from Tokyo, Siem Reap and Koh Samui to Hong Kong and Shenzhen.

CELEBRATION OF FLAVOUR AND QUALITY

Feast on a range of specialties featuring farmfresh ingredients like USDA Prime Angus Beef and Hokkaido Pork at Crafted by Peter Zwiener.

2 mins

Passion For Hanwoo

Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.

4 mins

K-BBQ Boom

Check out the new wave of Modern Korean steakhouses and grills in Singapore

9 mins

Standing the Test of Time

Chef Sun Kim is not resting on his laurels after launching Meta almost a decade ago. After relocating to an elegant new space, the restaurant presents creations with sophisticated simplicity.

2 mins

Ethical Eats

New farm-to-table dining offerings are proving that the sustainability movement is more than just a fad.

5 mins

Secrets of the Orchards

Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.

3 mins

Trusted Sources

Executive chef Michael Greenlaw of Atria at The Ritz-Carlton, Melbourne, has a hobby that brings lesser-known seafood from sustainable sources to the table.

3 mins

Meeting of Minds

A group of top chefs gathered for a one-of-a-kind culinary retreat at Shishi-Iwa House in Karuizawa last autumn for a dose of tranquillity.

4 mins

Culinary Fraternity

We find out about the collaborative efforts of these top chefs, their success stories, and what lies ahead for 2024

4 mins

Raising The Bar (And Beyond)

Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.

5 mins

Endless Possibilities

Quality ingredients, vintage recipes revisited, a blend of old and new processes mixologists and bar operators weigh in on the latest cocktail trends and techniques

10+ mins

Future Proofing

Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..

5 mins

Preserving Quality in A Bottle

Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.

2 mins

Tokyo's Dining Revival

From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.

4 mins

A Taste of History

Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment

5 mins

Languorous Sundays at Loloan

Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.

2 mins

West-bound

An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.

4 mins

Contemplative Experience

Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.

1 min

Epicure Singapore dergisindeki tüm hikayeleri okuyun

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.