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67 Articles

THE HUNGRY TRAVELLER

e We love to hear your feedback @ nida@media-group.com.sg Why do you travel? For adventure? Shopping? To learn about new cultures? Or to just get away from the daily grind? Whatever the reason, food will always play an important role in the journey. It defines a community, a place and is one of the best ways to understand different traditions and cultures. There is much joy in seeking out new menus in exotic locales, but let’s start with our Southeast Asian neighbours. Our feature story (p38) reveals some of the best restaurants in Jakarta, Manila, Bangkok and Kuala Lumpur, as well as top picks by local foodies there. Ojo is a particular highlight, perched on the 76th floor of The Standard, Bangkok Mahanakhon (find out more about the hotel on p74).…

THE HUNGRY TRAVELLER

Epicure’s Choice

CHOCOLATES FROM THE MASTERCHEF Derek Cheong, winner of MasterChef Singapore Season 2, wants you to go beyond the usual milk, dark and white chocolates. Kakkow is his new foray into artisanal chocolate that features offbeat flavours like Miso and Genmaicha, Cep and Walnut, and Corn and Truffle that will whet your appetite for the quirky and unusual. The name is a homophone of ‘“cacao”, the core ingredient in chocolates. Handcrafted in small batches, each bonbon is hand-painted with a spectrum of colours that best represent each flavour and its taste profile. Flavours are on a seasonal basis and may change every two months. Each Kakkow Box contains six bonbons and retails for $24. Order at kakkow.com.sg. GRILL AND CHILL IN KUALA LUMPUR Gordon Ramsay Bar & Grill has opened its doors in Sunway…

Epicure’s Choice

Chefs who do not consider good blades essential are rare. Knife skills are crucial to all styles of cooking, and even more so in fine Chinese cuisine where they form the fundamentals. According to The Chinese Cook’s Knife (2021), flaunting deft knife skills in the Orient is not just about highlighting aesthetics but creating textures and ensuring ingredients cook properly. So, what is the essence of this skill? “In Chinese cooking, the way an ingredient is cut is as important as the way it is cooked. Learning how to handle your ingredients is the foundation of our cuisine,” explains executive chef Pak Chee Yit of Madame Fan, a contemporary Cantonese restaurant at JW Marriott Singapore South Beach. “They not only affect the shape, presentation and visual quality of a dish but…

SEASONED BY TIME

Many chefs start out by working their way up the kitchen ladder. Executive chef Steve Lancaster nailed the brief perfectly, working as a dishwasher in a pub at 13 years old before building up an impressive resume by working at several Michelin-starred establishments around the world and honing his talent. Not only was Lancaster part of Singapore’s two-Michelin-starred Saint Pierre team for three years before going solo with his first restaurant, Poise, but he is also an alumnus of the prestigious The Fat Duck in London and Oaxen Krog by Magnus Ek (one of Sweden’s most influential chefs) in Stockholm. Lancaster says it was the latter that had a huge impact on his career, as he spent years working with leading Nordic chefs for an in-depth understanding of the inventiveness of New…

SEASONED BY TIME

Epicure’s Choice

CHOCOLATES FROM THE MASTERCHEF Derek Cheong, winner of MasterChef Singapore Season 2, wants you to go beyond the usual milk, dark and white chocolates. Kakkow is his new foray into artisanal chocolate that features offbeat flavours like Miso and Genmaicha, Cep and Walnut, and Corn and Truffle that will whet your appetite for the quirky and unusual. The name is a homophone of ‘“cacao”, the core ingredient in chocolates. Handcrafted in small batches, each bonbon is hand-painted with a spectrum of colours that best represent each flavour and its taste profile. Flavours are on a seasonal basis and may change every two months. Each Kakkow Box contains six bonbons and retails for $24. Order at kakkow.com.sg. GRILL AND CHILL IN KUALA LUMPUR Gordon Ramsay Bar & Grill has opened its…

Epicure’s Choice

A DAZZLING DEBUT

At just 32 years old, chef-founder Louis Han of the newly minted one-Michelin-starred Nae:um was crowned winner of the Michelin Guide Young Chef Award 2022. It is an accolade given to a chef under 36 years of age who is working in a Michelin-starred restaurant and displays exceptional talent and great potential. “My team and I are putting ourselves under a lot of pressure to keep up with the standard expected of a Michelin-recognised establishment,” shares Han. “While we continue to take pride in what we do, we now feel a deeper sense of responsibility to deliver a memorable experience to our guests.” The Young Chef Award is by no means a simple honour. It is supported by Swiss luxury watchmaker Blancpain which believes that haute horlogerie shares the same values –…

A DAZZLING DEBUT

Chefs who do not consider good blades essential are rare. Knife skills are crucial to all styles of cooking, and even more so in fine Chinese cuisine where they form the fundamentals. According to The Chinese Cook’s Knife (2021), flaunting deft knife skills in the Orient is not just about highlighting aesthetics but creating textures and ensuring ingredients cook properly. So, what is the essence of this skill? “In Chinese cooking, the way an ingredient is cut is as important as the way it is cooked. Learning how to handle your ingredients is the foundation of our cuisine,” explains executive chef Pak Chee Yit of Madame Fan, a contemporary Cantonese restaurant at JW Marriott Singapore South Beach. “They not only affect the shape, presentation and visual quality of a dish…

FROM SIMPLE TO SUBLIME

At three-Michelin-starred Les Amis, a dessert isn’t merely a sweet ending to an exquisite meal. It’s very much part of the course, the grand finale if you will, that encapsulates the entire fine-dining experience. So when executive chef Sebastien Lepinoy creates a new version of his Signature Dark Chocolate Cake, one expects nothing but a well-crafted dish where every component comes together to deliver a choreographed treat for the senses. “DELICIOUS, DECADENT AND BALANCED” Lepinoy’s mission was to create “an unforgettable chocolate cake that ticks all the boxes” using WholeFruit chocolate. This new type of chocolate is an innovative product by Cacao Barry (a global chocolate brand under Barry Callebaut) made from 100 percent cacaofruit. Both the beans and fresh pulp are used to craft the chocolate, resulting in a unique zesty…

FROM SIMPLE TO SUBLIME

SEASONED BY TIME

Many chefs start out by working their way up the kitchen ladder. Executive chef Steve Lancaster nailed the brief perfectly, working as a dishwasher in a pub at 13 years old before building up an impressive resume by working at several Michelin-starred establishments around the world and honing his talent. Not only was Lancaster part of Singapore’s two-Michelin-starred Saint Pierre team for three years before going solo with his first restaurant, Poise, but he is also an alumnus of the prestigious The Fat Duck in London and Oaxen Krog by Magnus Ek (one of Sweden’s most influential chefs) in Stockholm. Lancaster says it was the latter that had a huge impact on his career, as he spent years working with leading Nordic chefs for an in-depth understanding of the inventiveness…

SEASONED BY TIME

SIGNATURE DARK CHOCOLATE CAKE

Tableware Tangs Vases, stylist’s own SERVES 4–6 PREP TIME 2 hrs CHOCOLATE MOUSSE Cook time: Overnight in freezer 600g WholeFruit chocolate17 egg yolks3 whole eggs260g sugar50ml water10g gelatin1kg whipping cream Melt chocolate at 40°C in a water bath. In a separate mixing bowl, whip the cream to soft peaks. In a saucepan, bring sugar and water to a boil at 118°C. When the sugar starts to boil, whisk whole eggs and yolks together. Pour hot sugar syrup in a steady stream into the eggs. Let it cool until it becomes thick and creamy. Fold the egg mix into the melted chocolate. Fold the whipped cream into the previous mixture. Melt the gelatine and add it into the mousse. NUTS Cook time: 14 min 1kg Whole almonds with skin300g Alunga milk chocolate 41%300g cocoa powder Toast the almonds and chop into halves. In a…

SIGNATURE DARK CHOCOLATE CAKE

OF GREAT FINESSE

“Knowledge and respect are the fundamental elements to stimulate creativity. The tropical climate and the seasonal products available in Bali are the muse which inspires my interpretation of contemporary Italian cuisine,” writes Luca Fantin on the menu of the 36-seater restaurant. The ethos pervades Il Ristorante – Luca Fantin, doubtlessly one of the most refined dining destinations in Indonesia. Ensconced within the glamourous Bulgari Resort Bali, the institution has reopened its doors after a two-year hiatus. Accompanied by glimpses of Uluwatu’s craggy limestone cliffs, untameable greeneries and teasing strips of the ocean, a drive to reach the timeless resort is a delightful one. Guests are advised to make the most of the journey by arriving before sundown to witness how the sunset illuminates the sky and paints the open-air restaurant with golden…

OF GREAT FINESSE

A DAZZLING DEBUT

At just 32 years old, chef-founder Louis Han of the newly minted one-Michelin-starred Nae:um was crowned winner of the Michelin Guide Young Chef Award 2022. It is an accolade given to a chef under 36 years of age who is working in a Michelin-starred restaurant and displays exceptional talent and great potential. “My team and I are putting ourselves under a lot of pressure to keep up with the standard expected of a Michelin-recognised establishment,” shares Han. “While we continue to take pride in what we do, we now feel a deeper sense of responsibility to deliver a memorable experience to our guests.” The Young Chef Award is by no means a simple honour. It is supported by Swiss luxury watchmaker Blancpain which believes that haute horlogerie shares the same…

A DAZZLING DEBUT

MANZO, MELANZANA RIPIENA DI OLIVE E CAPPERI

(IG: @craftdistrictshowroom) SERVES 1 PREP TIME 1 hr COOK TIME 2 hrs INGREDIENTS 50g Wagyu beef striploin20ml Wagyu beef jus1 pc fried stuffed baby eggplant3 pcs pickled shallot petals3 pcs elderflower3 pcs baby basil leaves3 pcs baby watercressHorseradish crème WAGYU BEEF JUS (Best prepared two days in advance) 10kg Wagyu beef bones8kg Wagyu beef shank3kg onions800g carrots1kg tomatoes800g celery20g thyme20g rosemary15g oregano leaves10g black pepper15g white pepper10g coriander seeds5 pcs Juniper berries METHOD Cut vegetables (onions, carrots, tomatoes and celery) in half and roast in the oven at 170°C for 20 minutes. Roast the bones and meat in the oven at 165°C for 20 minutes or until bones get browned. Put roasted bones in a pot. Fill pot with water until all of the bones are covered, and let it boil. Add roasted meat. Skim off the bubbling scum from the broth. Add roasted…

MANZO, MELANZANA RIPIENA DI OLIVE E CAPPERI

FROM SIMPLE TO SUBLIME

At three-Michelin-starred Les Amis, a dessert isn’t merely a sweet ending to an exquisite meal. It’s very much part of the course, the grand finale if you will, that encapsulates the entire fine-dining experience. So when executive chef Sebastien Lepinoy creates a new version of his Signature Dark Chocolate Cake, one expects nothing but a well-crafted dish where every component comes together to deliver a choreographed treat for the senses. “DELICIOUS, DECADENT AND BALANCED” Lepinoy’s mission was to create “an unforgettable chocolate cake that ticks all the boxes” using WholeFruit chocolate. This new type of chocolate is an innovative product by Cacao Barry (a global chocolate brand under Barry Callebaut) made from 100 percent cacaofruit. Both the beans and fresh pulp are used to craft the chocolate, resulting in a…

FROM SIMPLE TO SUBLIME

SIGNATURE DARK CHOCOLATE CAKE

Tableware Tangs Vases, stylist’s own SERVES 4–6 PREP TIME 2 hrs CHOCOLATE MOUSSE Cook time: Overnight in freezer 600g WholeFruit chocolate17 egg yolks3 whole eggs260g sugar50ml water10g gelatin1kg whipping cream Melt chocolate at 40°C in a water bath. In a separate mixing bowl, whip the cream to soft peaks. In a saucepan, bring sugar and water to a boil at 118°C. When the sugar starts to boil, whisk whole eggs and yolks together. Pour hot sugar syrup in a steady stream into the eggs. Let it cool until it becomes thick and creamy. Fold the egg mix into the melted chocolate. Fold the whipped cream into the previous mixture. Melt the gelatine and add it into the mousse. NUTS Cook time: 14 min 1kg Whole almonds with skin300g Alunga milk…

SIGNATURE DARK CHOCOLATE CAKE

ASTICE LEGGERMENTE AFFUMICATO, VARIAZIONE DI ZUCCHINE

SERVES 1 PREP TIME 1 hr COOK TIME 1 hr INGREDIENTS ½ pc Canadian lobster body½ pc Canadian lobster claw1 tbsp yellow zucchini puree1 pc baked zucchini3 pcs pickled yellow zucchini3 pcs fried zucchini flower1 tsp chopped lobster quenelle15ml crustacean sauce2 pcs pink star flower2 pcs nasturtium flower2 pcs parsley flower YELLOW ZUCCHINI PUREE 1 pc yellow zucchiniExtra virgin olive oilSalt to taste METHOD Cut zucchini in small thin slices. Put the slices in a pot with a drizzle of olive oil. Cover the pot and let it simmer for 30 minutes. Take it out and pat dry. Mix the slices in a blender and strain. BAKED ZUCCHINI 1 pc baby green zucchini1 pc fresh basil leaves, cut into slicesExtra virgin olive oil and salt to taste METHOD Cut the baby zucchini with a slicer into six thin slices. Season with salt, extra…

ASTICE LEGGERMENTE AFFUMICATO, VARIAZIONE DI ZUCCHINE

FEAST AROUND THE WORLD

Ahimsa Cafe The people behind Ahimsa Cafe are big believers of mindful eating. Eating consciously does much for one’s mind, body and soul, and the cafe’s menu reflects that. www.facebook.com/people/Ahimsa-cafe/100067880506768/ 1 Lower Kent Ridge Road #01-01 One@KentRidge, Singapore119082 1-for-1 Ayurvedic mains Valid from 1 August 2022 to 31 July 2023 • Offer is only available on ayurvedic mains (incl. Vatta, Kapha and Pitta).• Payment must be made using a DBS or POSB Credit/Debit Card.• Valid for dine-in and takeaway, and not valid for delivery orders.• Not stackable with other ongoing promotions, vouchers or discounts.• Non-refundable, non-transferable, and non-exchangeable for cash or other forms of monies. Borscht Borscht presents Eastern European cuisine, a mix of Russian and Ukrainian dishes, mains and Slavic types of dumplings, soups and unique drinks. www.angmohdumplings.com 32 Maxwell Road, Maxwell Chambers, #01-05, Singapore 069115 1-for-1 Chicken Kotlety…

FEAST AROUND THE WORLD

OF GREAT FINESSE

“Knowledge and respect are the fundamental elements to stimulate creativity. The tropical climate and the seasonal products available in Bali are the muse which inspires my interpretation of contemporary Italian cuisine,” writes Luca Fantin on the menu of the 36-seater restaurant. The ethos pervades Il Ristorante – Luca Fantin, doubtlessly one of the most refined dining destinations in Indonesia. Ensconced within the glamourous Bulgari Resort Bali, the institution has reopened its doors after a two-year hiatus. Accompanied by glimpses of Uluwatu’s craggy limestone cliffs, untameable greeneries and teasing strips of the ocean, a drive to reach the timeless resort is a delightful one. Guests are advised to make the most of the journey by arriving before sundown to witness how the sunset illuminates the sky and paints the open-air restaurant…

OF GREAT FINESSE

TASTE, TRADITION AND EUROPEAN SAVOIR-FAIRE

Gaëtan Duculty, head of family-run Maison Duculty (www.maison-duculty.fr), is giving a tour of his charcuterie factory. Never mind the language barrier – one can tell he is proud of his family’s heritage as he shares the story of a company that has been making cured meats for five generations since 1816. The factory is in the village of La Terrasse Sur Dorlay, in the heart of the regional national park of Pilat where fresh air and green rolling hills dominate the landscape. Here, saucisson or dry cured sausages – a Maison Duculty specialty – are made. Duculty carefully explains that the entire process is guided by tradition, based on an unchanging recipe passed down from father to son. Making dry cured sausages first involves procuring local pork and high quality ingredients. Meat…

TASTE, TRADITION AND EUROPEAN SAVOIR-FAIRE

MANZO, MELANZANA RIPIENA DI OLIVE E CAPPERI

(IG: @craftdistrictshowroom) SERVES 1 PREP TIME 1 hr COOK TIME 2 hrs INGREDIENTS 50g Wagyu beef striploin20ml Wagyu beef jus1 pc fried stuffed baby eggplant3 pcs pickled shallot petals3 pcs elderflower3 pcs baby basil leaves3 pcs baby watercressHorseradish crème WAGYU BEEF JUS (Best prepared two days in advance) 10kg Wagyu beef bones8kg Wagyu beef shank3kg onions800g carrots1kg tomatoes800g celery20g thyme20g rosemary15g oregano leaves10g black pepper15g white pepper10g coriander seeds5 pcs Juniper berries METHOD Cut vegetables (onions, carrots, tomatoes and celery) in half and roast in the oven at 170°C for 20 minutes. Roast the bones and meat in the oven at 165°C for 20 minutes or until bones get browned. Put roasted bones in a pot. Fill pot with water until all of the bones are covered, and let it…

MANZO, MELANZANA RIPIENA DI OLIVE E CAPPERI

ASTICE LEGGERMENTE AFFUMICATO, VARIAZIONE DI ZUCCHINE

SERVES 1 PREP TIME 1 hr COOK TIME 1 hr INGREDIENTS ½ pc Canadian lobster body½ pc Canadian lobster claw1 tbsp yellow zucchini puree1 pc baked zucchini3 pcs pickled yellow zucchini3 pcs fried zucchini flower1 tsp chopped lobster quenelle15ml crustacean sauce2 pcs pink star flower2 pcs nasturtium flower2 pcs parsley flower YELLOW ZUCCHINI PUREE 1 pc yellow zucchiniExtra virgin olive oilSalt to taste METHOD Cut zucchini in small thin slices. Put the slices in a pot with a drizzle of olive oil. Cover the pot and let it simmer for 30 minutes. Take it out and pat dry. Mix the slices in a blender and strain. BAKED ZUCCHINI 1 pc baby green zucchini1 pc fresh basil leaves, cut into slicesExtra virgin olive oil and salt to taste METHOD Cut the…

ASTICE LEGGERMENTE AFFUMICATO, VARIAZIONE DI ZUCCHINE

DESTINATION DELICIOUS

JAKARTA KEVINDRA SOEMANTRI, FOOD WRITER “The interesting thing about Jakarta’s current dining scene is the sky-rocketing restaurant openings. It shows how eating out is still the most favourable way for socialising in the city. The wave of new culinary young talents coming back from overseas during the pandemic is also contributing to its flourish. I find the collaboration between different types of culinary establishments highly interesting. Who would have thought that an online sandwich shop could collaborate with one of the city’s award-winning Indonesian restaurants?” KEVINDRA’S TOP PICKS AUGUST “It sets a new standard for fine-casual dining experience in Jakarta. From amuse-bouche to dessert, the tasting menu is impeccably orchestrated by chef Hans Christian and pastry chef Ardika D. Tjandra. Led by the seasoned restaurateur Budi Cahyadi, expect heartfelt and attentive service throughout the meal.” IG:…

DESTINATION DELICIOUS

FEAST AROUND THE WORLD

Ahimsa Cafe The people behind Ahimsa Cafe are big believers of mindful eating. Eating consciously does much for one’s mind, body and soul, and the cafe’s menu reflects that. www.facebook.com/people/Ahimsa-cafe/100067880506768/ 1 Lower Kent Ridge Road #01-01 One@KentRidge, Singapore119082 1-for-1 Ayurvedic mains Valid from 1 August 2022 to 31 July 2023 Offer is only available on ayurvedic mains (incl. Vatta, Kapha and Pitta). Payment must be made using a DBS or POSB Credit/Debit Card. Valid for dine-in and takeaway, and not valid for delivery orders. Not stackable with other ongoing promotions, vouchers or discounts. Non-refundable, non-transferable, and non-exchangeable for cash or other forms of monies. Borscht Borscht presents Eastern European cuisine, a mix of Russian and Ukrainian dishes, mains and Slavic types of dumplings, soups and unique drinks. www.angmohdumplings.com 32 Maxwell…

FEAST AROUND THE WORLD

“Private chefs’ tables and casual dining have replaced initial desires for ‘traditional’ fine-dining experiences. After surviving the pandemic, many chefs and restaurateurs have come to realise that they just want to get back to cooking and want people to simply come and enjoy their food again. The fickleness of diners can be tiresome yet it does create a competitiveness which raises the standards of dining in Bangkok. We’ve also witnessed the camaraderie and support for each other within the industry and we hope it stays that way.” SAMANTHA PROYRUNGTONG, F&B CONSULTANT AND CO-FOUNDER OF VIVIN GROCERY SAMANTHA’S TOP PICKS BURAPA EASTERN THAI CUISINE & BAR BY SRI TRAT “Beautifully modelled after an Orient Express carriage train, this restaurant is owned by a family who introduces Bangkokians to Eastern Thai cuisine. It has long been…

CHERYL TIU, JOURNALIST, F&B CONSULTANT AND WORLD’S 50 BEST RESTAURANTS AND BARS TASTEHUNTER “The megacity had one of the longest and most stringent lockdowns in the world. So, as soon as restrictions were lifted, the city not only immediately sprung to life but harnessed creativity in surmounting levels. The new concepts that have opened up are mostly and proudly homegrown. We have certainly come a long way from the old (mis) belief where ‘anything imported was better’. The current dining scene showcases the deep passion and creativity of working with local food producers as well as the excitement to showcase aspects of Filipino culture and history through food and beverage offerings.” CHERYL’S TOP PICKS HELM “As the Philippine’s sole new entry on the 50 Best Discovery’s 2021 list, Helm by British-Filipino chef Josh Boutwood…

TASTE, TRADITION AND EUROPEAN SAVOIR-FAIRE

Gaëtan Duculty, head of family-run Maison Duculty (www.maison-duculty.fr), is giving a tour of his charcuterie factory. Never mind the language barrier – one can tell he is proud of his family’s heritage as he shares the story of a company that has been making cured meats for five generations since 1816. The factory is in the village of La Terrasse Sur Dorlay, in the heart of the regional national park of Pilat where fresh air and green rolling hills dominate the landscape. Here, saucisson or dry cured sausages – a Maison Duculty specialty – are made. Duculty carefully explains that the entire process is guided by tradition, based on an unchanging recipe passed down from father to son. Making dry cured sausages first involves procuring local pork and high quality…

TASTE, TRADITION AND EUROPEAN SAVOIR-FAIRE

EPICURE’S TOP PICKS CILANTRO RESTAURANT & WINE BAR Chef Takashi Kimura, who has more than 20 years of experience working with famous names in French fine dining, has won many hearts with his take on European classics and Japanese minimalism. The menu celebrates seasonality and premium ingredients with dishes such as Capellini with Mentaiko and Sakura Ebi, and Lobster Pot au Feu. The restaurant is currently ranked no.93 on 2022 Asia’s 50 Best Restaurants extended list. cilantrokl.com EAT AND COOK Phenomenal is the word to describe this 30-seater omakase-inspired restaurant’s rise to fame. Within one year since its opening, chef-owners Lee Zhe Xi and Soh Yong Zhi’s restaurant has been recognised as 2022 Asia’s 50 Best Restaurants’ One to Watch Award. It serves elevated classic home-cooked Malaysian dishes in a five-or eight-course evolving tasting menu. eatandcook.asia MONICA’S…

DESTINATION DELICIOUS

JAKARTA KEVINDRA SOEMANTRI, FOOD WRITER “The interesting thing about Jakarta’s current dining scene is the sky-rocketing restaurant openings. It shows how eating out is still the most favourable way for socialising in the city. The wave of new culinary young talents coming back from overseas during the pandemic is also contributing to its flourish. I find the collaboration between different types of culinary establishments highly interesting. Who would have thought that an online sandwich shop could collaborate with one of the city’s award-winning Indonesian restaurants?” KEVINDRA’S TOP PICKS AUGUST “It sets a new standard for fine-casual dining experience in Jakarta. From amuse-bouche to dessert, the tasting menu is impeccably orchestrated by chef Hans Christian and pastry chef Ardika D. Tjandra. Led by the seasoned restaurateur Budi Cahyadi, expect heartfelt and…

DESTINATION DELICIOUS

“Private chefs’ tables and casual dining have replaced initial desires for ‘traditional’ fine-dining experiences. After surviving the pandemic, many chefs and restaurateurs have come to realise that they just want to get back to cooking and want people to simply come and enjoy their food again. The fickleness of diners can be tiresome yet it does create a competitiveness which raises the standards of dining in Bangkok. We’ve also witnessed the camaraderie and support for each other within the industry and we hope it stays that way.” SAMANTHA PROYRUNGTONG, F&B CONSULTANT AND CO-FOUNDER OF VIVIN GROCERY SAMANTHA’S TOP PICKS BURAPA EASTERN THAI CUISINE & BAR BY SRI TRAT “Beautifully modelled after an Orient Express carriage train, this restaurant is owned by a family who introduces Bangkokians to Eastern Thai cuisine.…

IN A BARBIE WORLD

Artisanal Italian pasta, but make it Barbie. The franchise has teamed up with Italy’s best-selling pasta maker Di Martino to release a collection aimed at promoting a fun cooking time for all families. Bags of spaghetti, genovesine mezzani rigate, and alfabeto, among others, teem with whimsical pink hues reminiscent of the beloved doll. A selection of five pasta shapes curated for kids come together in a vintage-style tin, which also includes a Barbie apron for the little ones. The noodles are pure Di Martino, a family-owned pasta business based in Gragnano, Naples, a town known for the pedigree of its dried pasta. The company, founded in 1912, produces more than 9,000 tonnes of pasta a day in more than 120 shapes to be purchased, taken home, or enjoyed at the finest tables…

IN A BARBIE WORLD

CHERYL TIU, JOURNALIST, F&B CONSULTANT AND WORLD’S 50 BEST RESTAURANTS AND BARS TASTEHUNTER “The megacity had one of the longest and most stringent lockdowns in the world. So, as soon as restrictions were lifted, the city not only immediately sprung to life but harnessed creativity in surmounting levels. The new concepts that have opened up are mostly and proudly homegrown. We have certainly come a long way from the old (mis) belief where ‘anything imported was better’. The current dining scene showcases the deep passion and creativity of working with local food producers as well as the excitement to showcase aspects of Filipino culture and history through food and beverage offerings.” CHERYL’S TOP PICKS HELM “As the Philippine’s sole new entry on the 50 Best Discovery’s 2021 list, Helm by…

If you are chewing on that dry piece of salmon or rubbery prawn and wondering what on earth went wrong, be glad to know that help is here. Executive chef Shaun Thomson at The Ungasan and Sundays Beach Club in Bali answers your questions on how to cook the perfect seafood dish. Thomson is a multi-award-winning chef who draws his culinary inspiration from the fresh local produce on the island. Turns out, cooking seafood is not that complicated. You just need to learn the right way to handle them and the correct cooking techniques to bring out the best flavours. How can I prepare (marinate and cook) the best fish kebabs at home? ADELE TAN I like to use fish that has a firm flesh; it could be mahi mahi or Spanish mackerel.…

EVERY DAY IS A REASON TO DRINK PROVENCE ROSÉ

Some wines are meant for special occasions; others for a hearty meal or the aperitif hour. Provence rosé can defy such conventions – especially in Singapore where this wine naturally suits our lifestyle. These bright, crisp, dry pink wines are made from a selection of grapes such as grenache, syrah, mourvedre and cinsault. The vastness of the Provence wine region lends itself to a diversity of landscapes – the altitude and soil variations, the strong mistral wind and varying rainfall create microclimates which produce wines with distinct characteristics. The red grapes are gently pressed to extract colour and juice and fermented to the house style to produce rosés of different hues, all with a lovely line of acid and a mineral or saline finish. Provence rosé is most associated with sunny afternoons and…

EVERY DAY IS A REASON TO DRINK PROVENCE ROSÉ

EPICURE’S TOP PICKS CILANTRO RESTAURANT & WINE BAR Chef Takashi Kimura, who has more than 20 years of experience working with famous names in French fine dining, has won many hearts with his take on European classics and Japanese minimalism. The menu celebrates seasonality and premium ingredients with dishes such as Capellini with Mentaiko and Sakura Ebi, and Lobster Pot au Feu. The restaurant is currently ranked no.93 on 2022 Asia’s 50 Best Restaurants extended list. cilantrokl.com EAT AND COOK Phenomenal is the word to describe this 30-seater omakase-inspired restaurant’s rise to fame. Within one year since its opening, chef-owners Lee Zhe Xi and Soh Yong Zhi’s restaurant has been recognised as 2022 Asia’s 50 Best Restaurants’ One to Watch Award. It serves elevated classic home-cooked Malaysian dishes in a…

Among the many whisky releases we witness every year – from first releases and limited editions to rare, historical drams – some stand out. Take, for example, the 80-year-old Gordon & MacPhail whisky, the world’s oldest single malt from The Glenlivet Distillery drawn from a single cask from 1940. Limited to only 250 decanters, this whisky was presented in an elegantly structured decanter and an oak case designed by architect Sir David Adjaye OBE. Last year, a single cask for this rare release fetched US$193,000 (S$271,180) at a Sotheby’s auction, which leaves 249 bottles. “If there are only 250 bottles, every time a bottle is opened, that’s 0.4 percent of the production gone. For some of them, there’s hardly any left in the market,” says Adam Bilbey, global head of wine and sales…

IN A BARBIE WORLD

Artisanal Italian pasta, but make it Barbie. The franchise has teamed up with Italy’s best-selling pasta maker Di Martino to release a collection aimed at promoting a fun cooking time for all families. Bags of spaghetti, genovesine mezzani rigate, and alfabeto, among others, teem with whimsical pink hues reminiscent of the beloved doll. A selection of five pasta shapes curated for kids come together in a vintage-style tin, which also includes a Barbie apron for the little ones. The noodles are pure Di Martino, a family-owned pasta business based in Gragnano, Naples, a town known for the pedigree of its dried pasta. The company, founded in 1912, produces more than 9,000 tonnes of pasta a day in more than 120 shapes to be purchased, taken home, or enjoyed at the…

IN A BARBIE WORLD

UNDER THE TUSCAN SUN

TENUTA DI BISERNO 2019 The 49-hectare estate sits on the coast of the Tyrrhenian Sea in Maremma, Tuscany. The coastal winds and diverse stony soils frame the classic Bordeaux grapes of cabernet sauvignon, merlot, and cabernet franc found in equal measure in Biserno. Petit Verdot plays a minor role in the mix and adds spice and tannins to the blend. The 2019 shows toasted cherry fruit and black plums, intense depth, and an enviable structure. $264, Angra Wines FATTORIA LE PUPILLE SAFFREDI 2019 This powerful wine is crafted by trailblazer female winemaker Elisabetta Gepetti, owner of the 420-hectare le Pupille estate. Gepetti launched the first Saffredi in 1989, and it met with resounding success. Since then, the wine has been counted amongst the top super Tuscans. The 2019 is one of the finest vintages.…

UNDER THE TUSCAN SUN

If you are chewing on that dry piece of salmon or rubbery prawn and wondering what on earth went wrong, be glad to know that help is here. Executive chef Shaun Thomson at The Ungasan and Sundays Beach Club in Bali answers your questions on how to cook the perfect seafood dish. Thomson is a multi-award-winning chef who draws his culinary inspiration from the fresh local produce on the island. Turns out, cooking seafood is not that complicated. You just need to learn the right way to handle them and the correct cooking techniques to bring out the best flavours. How can I prepare (marinate and cook) the best fish kebabs at home? ADELE TAN I like to use fish that has a firm flesh; it could be mahi mahi…

IN PURSUIT OF HOPPINESS

PARALLEL 49 BREWING COMPANY Founded in 2012, the names of craft beers from this Vancouver-based microbrewery often involve puns and pop culture references, with artful cartoons on the labels to suit each beer’s character. Brewed with hyper-local ingredients – hops are grown in British Columbia and water is sourced from Rocky Mountain glacier – the beers enforced the founders’ mission in making great beer accessible to all. JERK FACE 9000 NORTHWEST WHEAT ALE This easy-drinking American wheat ale is crisp and hoppy. At 5% ABV, its citrus and tropical fruit notes sit atop a grainy malt base, giving the beer a hop punch with a light, refreshing body. FILTHY DIRTY IPA The hoppy West Coast-style IPA features a subtle, sweet malt flavour with interesting notes of grapefruit, pine and floral aromas. The high 7.2% ABV…

IN PURSUIT OF HOPPINESS

EVERY DAY IS A REASON TO DRINK PROVENCE ROSÉ

Some wines are meant for special occasions; others for a hearty meal or the aperitif hour. Provence rosé can defy such conventions – especially in Singapore where this wine naturally suits our lifestyle. These bright, crisp, dry pink wines are made from a selection of grapes such as grenache, syrah, mourvedre and cinsault. The vastness of the Provence wine region lends itself to a diversity of landscapes – the altitude and soil variations, the strong mistral wind and varying rainfall create microclimates which produce wines with distinct characteristics. The red grapes are gently pressed to extract colour and juice and fermented to the house style to produce rosés of different hues, all with a lovely line of acid and a mineral or saline finish. Provence rosé is most associated with…

EVERY DAY IS A REASON TO DRINK PROVENCE ROSÉ

CATCUS INGREDIENTS 50ml Mezcal25ml lime juice15ml pasille chile reduction2–3 chunks of pink dragonfruit Tajin salt METHOD Line a martini glass rim with lemon juice and tajin salt. Place pink dragon fruit chunks in a cocktail shaker. Lightly smash it. Add mezcal, lime juice, pasille chile reduction andice and shake till well combined and chilled. Double strain the drink and pour into the salt-rimmed martini glass. PASILLE CHILE REDUCTION INGREDIENTS 1 pc pasille chile, cut into pieces500g xylitol or sugar500ml water Combine all ingredients in a saucepan. Bring to a boil and simmer. Let it cool down before using.…

Among the many whisky releases we witness every year – from first releases and limited editions to rare, historical drams – some stand out. Take, for example, the 80-year-old Gordon & MacPhail whisky, the world’s oldest single malt from The Glenlivet Distillery drawn from a single cask from 1940. Limited to only 250 decanters, this whisky was presented in an elegantly structured decanter and an oak case designed by architect Sir David Adjaye OBE. Last year, a single cask for this rare release fetched US$193,000 (S$271,180) at a Sotheby’s auction, which leaves 249 bottles. “If there are only 250 bottles, every time a bottle is opened, that’s 0.4 percent of the production gone. For some of them, there’s hardly any left in the market,” says Adam Bilbey, global head of…

BEYOND SUSTAINABLE

Founder and eco-conscious Vijay Mudialiar’s second bar, Analogue, is entirely plant-based and ticks so many of the right boxes, Mudaliar prefers to think of it as “progressive”. The first box – sustainability. Moved by the scourge of plastic waste in oceans, Mudaliar sought out a bar top made entirely of recycled plastic. The azure blue gradient bar counter is shaped like a vivid tempestuous wave, 3D-printed with 1600kg of recycled plastic. “Everybody has an issue with single-use plastic, but once they see the bar top, people don’t think of plastics the same way. There’s a sense of creativity and a solution to the plastic problem,” he says reflectively. The sustainable material theme continues outside with mycelium tops (a natural material made from mushrooms) for the outdoor tables. Next box – inclusivity. At…

BEYOND SUSTAINABLE

UNDER THE TUSCAN SUN

TENUTA DI BISERNO 2019 The 49-hectare estate sits on the coast of the Tyrrhenian Sea in Maremma, Tuscany. The coastal winds and diverse stony soils frame the classic Bordeaux grapes of cabernet sauvignon, merlot, and cabernet franc found in equal measure in Biserno. Petit Verdot plays a minor role in the mix and adds spice and tannins to the blend. The 2019 shows toasted cherry fruit and black plums, intense depth, and an enviable structure. $264, Angra Wines FATTORIA LE PUPILLE SAFFREDI 2019 This powerful wine is crafted by trailblazer female winemaker Elisabetta Gepetti, owner of the 420-hectare le Pupille estate. Gepetti launched the first Saffredi in 1989, and it met with resounding success. Since then, the wine has been counted amongst the top super Tuscans. The 2019 is one…

UNDER THE TUSCAN SUN

DEFINED BY PLACE, PERFECTED BY TRADITION

A Scotch whisky’s character reveals as much the A particular place it hails from as the skills of the masters who oversee their distillation. It is the peculiar accent that is informed by the climate and the quality of water, among others, further shaped by the master’s decision to use a certain type of cask over another or to prolong a specific step in the painstaking process. Each region produces a whisky with its distinct character which in turn attracts a loyal and dedicated following. As the owner of Whyte & Mackay, Filipino spirits company Emperador Inc is effectively the world’s fifth largest whisky manufacturer by volume, giving it access to a range of fine Scotch whiskies through distilleries located in the leading whisky producing regions of Scotland: the Highlands, Speyside…

DEFINED BY PLACE, PERFECTED BY TRADITION

IN PURSUIT OF HOPPINESS

PARALLEL 49 BREWING COMPANY Founded in 2012, the names of craft beers from this Vancouver-based microbrewery often involve puns and pop culture references, with artful cartoons on the labels to suit each beer’s character. Brewed with hyper-local ingredients – hops are grown in British Columbia and water is sourced from Rocky Mountain glacier – the beers enforced the founders’ mission in making great beer accessible to all. JERK FACE 9000 NORTHWEST WHEAT ALE This easy-drinking American wheat ale is crisp and hoppy. At 5% ABV, its citrus and tropical fruit notes sit atop a grainy malt base, giving the beer a hop punch with a light, refreshing body. FILTHY DIRTY IPA The hoppy West Coast-style IPA features a subtle, sweet malt flavour with interesting notes of grapefruit, pine and floral…

IN PURSUIT OF HOPPINESS

CRUISING BY THE GLASS

It’s difficult to imagine how anything could distract from the towns of Dubrovnik, Corfu, Messina, Naples and Florence (via the Livorno port) glinting from a distance amid the endless foamy blues of the Mediterranean Sea. Yet on the seven-day cruise on Norwegian Escape departing from Rome, the ship is packed with an itinerary that indeed tempts us to stay onboard at every turn. epicure is embarking on Norwegian Cruise Line (NCL)’s Meet the Winemaker programme, which has launched for the first time in Europe after running for six years in the U.S. The programme kicks off with Antonio Hidalgo of Spanish Sherry producer Bodegas Hidalgo La Gitana on our 17 July sail, while the second edition takes place with Sandro Bottega of Bottega winery on 12 October. During this sail, guests can…

CRUISING BY THE GLASS

CATCUS INGREDIENTS 50ml Mezcal25ml lime juice15ml pasille chile reduction2–3 chunks of pink dragonfruit Tajin salt METHOD Line a martini glass rim with lemon juice and tajin salt. Place pink dragon fruit chunks in a cocktail shaker. Lightly smash it. Add mezcal, lime juice, pasille chile reduction andice and shake till well combined and chilled. Double strain the drink and pour into the salt-rimmed martini glass. PASILLE CHILE REDUCTION INGREDIENTS 1 pc pasille chile, cut into pieces500g xylitol or sugar500ml water Combine all ingredients in a saucepan. Bring to a boil and simmer. Let it cool down before using.…

Executive chef Claudio Rossi is no stranger to Jakarta. Having worked in the capital twice before, he found leading the culinary team of Park Hyatt Jakarta as the kind of challenge he aspired to undertake. With more than 30 years of experience in prominent hotels and restaurants around the world, the Milanese-native is currently overseeing the hotel’s five dining and drinking venues. “My career took me to different countries mainly because of my love, passion and curiosity for food. I adore the artisanal aspects of cuisine, the simple house recipes made by mothers or small shop owners. However, at the same time, I also keep my eyes open to the world of innovative fine-dining and Michelin-starred restaurants because cuisine is always changing. Gastronomy is an exciting world that needs constant research and…

BEYOND SUSTAINABLE

Founder and eco-conscious Vijay Mudialiar’s second bar, Analogue, is entirely plant-based and ticks so many of the right boxes, Mudaliar prefers to think of it as “progressive”. The first box – sustainability. Moved by the scourge of plastic waste in oceans, Mudaliar sought out a bar top made entirely of recycled plastic. The azure blue gradient bar counter is shaped like a vivid tempestuous wave, 3D-printed with 1600kg of recycled plastic. “Everybody has an issue with single-use plastic, but once they see the bar top, people don’t think of plastics the same way. There’s a sense of creativity and a solution to the plastic problem,” he says reflectively. The sustainable material theme continues outside with mycelium tops (a natural material made from mushrooms) for the outdoor tables. Next box –…

BEYOND SUSTAINABLE

LIFE’S A BEACH

ALMA RESORT Cam Ranh peninsula, Vietnam It is 5am. All is quiet except for the gentle sound of waves lapping the beach. In front of me is a glorious sunrise painting hues of fiery crimson and gold across the sky. I stand alone – a little sleepy perhaps – but fully taking in the beautiful view and appreciating the morning serenity. Because I know what comes later in the day – a bustling community of families and kids looking to get away from the city. But that’s the charm of Alma Resort – you could choose to sit back and relax or join in the crowd and enjoy the many activities offered here. Accommodation for all Located on the up-and-coming Cam Ranh peninsula east of Vietnam, Alma Resort is a family-friendly destination fronting Bai…

DEFINED BY PLACE, PERFECTED BY TRADITION

A Scotch whisky’s character reveals as much the A particular place it hails from as the skills of the masters who oversee their distillation. It is the peculiar accent that is informed by the climate and the quality of water, among others, further shaped by the master’s decision to use a certain type of cask over another or to prolong a specific step in the painstaking process. Each region produces a whisky with its distinct character which in turn attracts a loyal and dedicated following. As the owner of Whyte & Mackay, Filipino spirits company Emperador Inc is effectively the world’s fifth largest whisky manufacturer by volume, giving it access to a range of fine Scotch whiskies through distilleries located in the leading whisky producing regions of Scotland: the Highlands,…

DEFINED BY PLACE, PERFECTED BY TRADITION

A FLAVOURFUL Whimsy

There has been a lot of chatter about the design of The Standard’s flagship hotel in Asia. Born out of the pandemic, the brand’s “anything but standard” ethos pervades the hotel that is located within Bangkok’s King Power Mahanakhon skyscraper, a pixelated icon designed by German architect Ole Scheeren. What seems like a random stacked protrusion from afar are the building’s living spaces: generous terraces, balconies and green urban oasis amid Bangkok’s hubbub. Gawking starts as soon as one enters the hotel’s ground floor lobby. From its fringed-rattan chandeliers to Fah Chak WO+MAN-uniformed concierge team, the hotel blends the best of Thai cultural flair with whimsical interior design, courtesy of Spanish artist and designer Jaime Hayon. Occupying 78 floors of the building, The Standard, Bangkok Mahanakhon features 155 rooms, a stunning pool…

A FLAVOURFUL Whimsy

CRUISING BY THE GLASS

It’s difficult to imagine how anything could distract from the towns of Dubrovnik, Corfu, Messina, Naples and Florence (via the Livorno port) glinting from a distance amid the endless foamy blues of the Mediterranean Sea. Yet on the seven-day cruise on Norwegian Escape departing from Rome, the ship is packed with an itinerary that indeed tempts us to stay onboard at every turn. epicure is embarking on Norwegian Cruise Line (NCL)’s Meet the Winemaker programme, which has launched for the first time in Europe after running for six years in the U.S. The programme kicks off with Antonio Hidalgo of Spanish Sherry producer Bodegas Hidalgo La Gitana on our 17 July sail, while the second edition takes place with Sandro Bottega of Bottega winery on 12 October. During this sail,…

CRUISING BY THE GLASS

GOOD FOR THE SOUL

Executive chef Theo A. Michaels has been creating amazing grazing experiences for many years, ranging from intimate boards for two by candlelight, to huge feasting tables for a party. “My boards are the very definition of bringing people together and enable you to create shared memories over delicious food, spectacularly presented in a fun, interactive way,” he says. So, it was only a matter of time that he put together his treasure trove of ideas and beautiful presentations in one gorgeous tome, titled Grazing & Feasting Boards. Be it a simple family TV night, a spectacular brunch or drinks affair with friends, or a special occasion, Michaels’ grazing boards go from easy and fun to sophisticated and elegant. The book is divided into six chapters or themes – Lazy Brunches, Everyday Sharers,…

GOOD FOR THE SOUL

SINGAPORE AIRLINES WITH BYND ARTISAN COLLECTION

Singapore Airlines, in partnership with leather craft brand Bynd Artisan, breathes new life into the carrier’s retired Business Class seats with a range of lifestyle souvenirs. The partnership is part of Singapore Airlines’ “Upcycling Project” – an initiative that aims to give new purpose to retired commercial aircraft and in-flight service items. Behind each souvenir is also a meaningful message that wherever you may be on your journey, home is never far away. The collection comprises a Key Holder with Strap Wristlet, Crossbody Pouch Sling, Watch & Valet Tray Stand, and a Phone & Name Card Stand. Three of the four items are emblazoned with Singapore Airlines’ batik motif, proudly bringing with them a slice of the esteemed national carrier. Each item comes packaged in a matching velvet drawstring bag which,…

SINGAPORE AIRLINES WITH BYND ARTISAN COLLECTION

Executive chef Claudio Rossi is no stranger to Jakarta. Having worked in the capital twice before, he found leading the culinary team of Park Hyatt Jakarta as the kind of challenge he aspired to undertake. With more than 30 years of experience in prominent hotels and restaurants around the world, the Milanese-native is currently overseeing the hotel’s five dining and drinking venues. “My career took me to different countries mainly because of my love, passion and curiosity for food. I adore the artisanal aspects of cuisine, the simple house recipes made by mothers or small shop owners. However, at the same time, I also keep my eyes open to the world of innovative fine-dining and Michelin-starred restaurants because cuisine is always changing. Gastronomy is an exciting world that needs constant…

BE A PACK LEADER

TUMI 19 DEGREE ALUMINUM CASE Travel like Tottenham Hotspur’s South Korean football star Son Heung-min. Tumi’s newest brand ambassador relies on the 19 Degree Aluminum collection whenever he is on the move. Featuring strategically sculpted angles set against superior aircraft-grade aluminium, each luggage has efficient packing features, a combination lock for security, and wheels that are easy to manoeuvre. RRP from $1,590; available at www.tumi.sg OSTRICHPILLOW GO Sleeping on a plane need not be a neck-twisting, back-breaking experience. Bring along the Ostrichpillow Go, a travel pillow offering 360-degree ergonomic neck support to help maintain proper spinal posture. Plus, it has a washable sleeve made out of soft and breathable fabric, and its high density memory foam compresses to 60 percent of its size when stored in the included travel bag. RRP $99, available at www.outdoorlife.com.sg…

BE A PACK LEADER

Subscribe to epicure & save up to 30%

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 local and international culinary scene. Each issue, the magazine profiles celebrity chefs and winemakers, showcases exclusive recipes for entertaining as well as highlights the latest destinations for well-travelled foodies. These insightful articles are complemented by lush, captivating photos to stimulate the senses.e ( ) NEW SUBSCRIPTION ( ) RENEWAL SINGAPORE ( ) 12issues– $82 SAVE 20% ( ) 24issues– $143 SAVE 30% ASIAN COUNTRIES ( ) 12issues– $230 SAVE 20% ( ) 24issues– $442 SAVE 30% MALAYSIA ( ) 12issues– $142 SAVE 20% ( ) 24issues– $260 SAVE 30% OTHER COUNTRIES ( ) 12issues– $290 SAVE 20% ( ) 24issues– $574 SAVE 30% please…

Subscribe to epicure & save up to 30%

LIFE’S A BEACH

ALMA RESORT Cam Ranh peninsula, Vietnam It is 5am. All is quiet except for the gentle sound of waves lapping the beach. In front of me is a glorious sunrise painting hues of fiery crimson and gold across the sky. I stand alone – a little sleepy perhaps – but fully taking in the beautiful view and appreciating the morning serenity. Because I know what comes later in the day – a bustling community of families and kids looking to get away from the city. But that’s the charm of Alma Resort – you could choose to sit back and relax or join in the crowd and enjoy the many activities offered here. Accommodation for all Located on the up-and-coming Cam Ranh peninsula east of Vietnam, Alma Resort is a…

A FLAVOURFUL Whimsy

There has been a lot of chatter about the design of The Standard’s flagship hotel in Asia. Born out of the pandemic, the brand’s “anything but standard” ethos pervades the hotel that is located within Bangkok’s King Power Mahanakhon skyscraper, a pixelated icon designed by German architect Ole Scheeren. What seems like a random stacked protrusion from afar are the building’s living spaces: generous terraces, balconies and green urban oasis amid Bangkok’s hubbub. Gawking starts as soon as one enters the hotel’s ground floor lobby. From its fringed-rattan chandeliers to Fah Chak WO+MAN-uniformed concierge team, the hotel blends the best of Thai cultural flair with whimsical interior design, courtesy of Spanish artist and designer Jaime Hayon. Occupying 78 floors of the building, The Standard, Bangkok Mahanakhon features 155 rooms, a…

A FLAVOURFUL Whimsy

HOPE FOR A BETTER FUTURE

At its core, regenerative agriculture is farming done in harmony with nature – farming and grazing practices that, among other benefits, are said to reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity. Why is regenerative agriculture so important? Because with the climate crisis the world is facing, agriculture that does not lose carbon and does not negatively impact people and their livelihoods has become crucial for a healthy future. Regenerative agriculture goes beyond being just sustainable – it actively heals and regenerates the land. In essence, regenerative agriculture is a sustainable form of farming that provides a consistent agricultural food supply, helping to meet global needs in the long term. It’s kind of ironic then, that we have to hit this critical point when the idea of producing…

HOPE FOR A BETTER FUTURE

GOOD FOR THE SOUL

Executive chef Theo A. Michaels has been creating amazing grazing experiences for many years, ranging from intimate boards for two by candlelight, to huge feasting tables for a party. “My boards are the very definition of bringing people together and enable you to create shared memories over delicious food, spectacularly presented in a fun, interactive way,” he says. So, it was only a matter of time that he put together his treasure trove of ideas and beautiful presentations in one gorgeous tome, titled Grazing & Feasting Boards. Be it a simple family TV night, a spectacular brunch or drinks affair with friends, or a special occasion, Michaels’ grazing boards go from easy and fun to sophisticated and elegant. The book is divided into six chapters or themes – Lazy Brunches,…

GOOD FOR THE SOUL

SINGAPORE AIRLINES WITH BYND ARTISAN COLLECTION

Singapore Airlines, in partnership with leather craft brand Bynd Artisan, breathes new life into the carrier’s retired Business Class seats with a range of lifestyle souvenirs. The partnership is part of Singapore Airlines’ “Upcycling Project” – an initiative that aims to give new purpose to retired commercial aircraft and in-flight service items. Behind each souvenir is also a meaningful message that wherever you may be on your journey, home is never far away. The collection comprises a Key Holder with Strap Wristlet, Crossbody Pouch Sling, Watch & Valet Tray Stand, and a Phone & Name Card Stand. Three of the four items are emblazoned with Singapore Airlines’ batik motif, proudly bringing with them a slice of the esteemed national carrier. Each item comes packaged in a matching velvet drawstring bag…

SINGAPORE AIRLINES WITH BYND ARTISAN COLLECTION

BE A PACK LEADER

TUMI 19 DEGREE ALUMINUM CASE Travel like Tottenham Hotspur’s South Korean football star Son Heung-min. Tumi’s newest brand ambassador relies on the 19 Degree Aluminum collection whenever he is on the move. Featuring strategically sculpted angles set against superior aircraft-grade aluminium, each luggage has efficient packing features, a combination lock for security, and wheels that are easy to manoeuvre. RRP from $1,590; available at www.tumi.sg OSTRICHPILLOW GO Sleeping on a plane need not be a neck-twisting, back-breaking experience. Bring along the Ostrichpillow Go, a travel pillow offering 360-degree ergonomic neck support to help maintain proper spinal posture. Plus, it has a washable sleeve made out of soft and breathable fabric, and its high density memory foam compresses to 60 percent of its size when stored in the included travel bag.…

BE A PACK LEADER

Subscribe to epicure & save up to 30%

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 local and international culinary scene. Each issue, the magazine profiles celebrity chefs and winemakers, showcases exclusive recipes for entertaining as well as highlights the latest destinations for well-travelled foodies. These insightful articles are complemented by lush, captivating photos to stimulate the senses.e ( ) NEW SUBSCRIPTION ( ) RENEWAL SINGAPORE ( ) 12issues– $82 SAVE 20% ( ) 24issues– $143 SAVE 30% ASIAN COUNTRIES ( ) 12issues– $230 SAVE 20% ( ) 24issues– $442 SAVE 30% MALAYSIA ( ) 12issues– $142 SAVE 20% ( ) 24issues– $260 SAVE 30%…

Subscribe to epicure & save up to 30%

HOPE FOR A BETTER FUTURE

At its core, regenerative agriculture is farming done in harmony with nature – farming and grazing practices that, among other benefits, are said to reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity. Why is regenerative agriculture so important? Because with the climate crisis the world is facing, agriculture that does not lose carbon and does not negatively impact people and their livelihoods has become crucial for a healthy future. Regenerative agriculture goes beyond being just sustainable – it actively heals and regenerates the land. In essence, regenerative agriculture is a sustainable form of farming that provides a consistent agricultural food supply, helping to meet global needs in the long term. It’s kind of ironic then, that we have to hit this critical point when the…

HOPE FOR A BETTER FUTURE

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