epicure

epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. We are 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.

epicure

Flavours that stay with us

SG60 Sips • These limited-edition gifts for whisky or cognac connoisseurs are the perfect way to mark Singapore’s 60th Birthday.

Measured beauty • In Singapore’s top fine dining kitchens, a new wave of female pastry chefs is redefining dessert — not as a sweet finale, but as a precise, personal expression of craft and creativity.

KEEPERS OF THE Flame •  FROM KAMPUNG KITCHENS TO COOKBOOK SHELVES, THESE PASSIONATE SINGAPOREANS ARE PRESERVING OUR FOOD CULTURE AND SERVING UP THEIR OWN NARRATIVES AROUND LOCAL FARE.

A new taste of home • From butter to beanless brews, these homegrown brands are rethinking what it means to eat well: by placing sustainability, provenance, and pure flavour at the heart of every bite.

A palate for home • Four Singaporeans living overseas on the local dishes they long for, and what they do when a craving for home strikes.

Modern talking • The Albion by Kirk Westaway reimagines British comfort food through a modern, thoughtful and produce-driven lens – right in the heart of Ho Chi Minh City.

A culinary homecoming • On a gastronomic journey through Victoria’s fertile Gippsland region, Epicure joins Chef Michael Wilson as he reconnects with old friends and rediscovers the beauty of provenance — from regenerative farms and olive groves to small batch distilleries.

Extraordinary pours • As part of its SG60 celebrations, The Whisky Store has partnered with six respected distilleries to release an exclusive set of official single cask whiskies that will be available at eight local whisky bars.

Raising a glass to China’s wine revolution • From terroir and tasting profiles, to pricing strategies, we uncork a conversation that reveals what it takes for China to pour itself into the global canon of serious wine.

Plate it forward • There’s a quiet culinary revolution unfolding in Amsterdam led by Chef Bas van Kranen whose commitment to spotlighting Dutch ingredients is making sustainable cooking ever so cool.

Shanghai scene • Four restaurants in the Pearl of the Orient for enjoying creative east-meets-west cuisine in old-meets-new spaces.

Ipoh: Eat around the clock • This underrated Malaysian city is slowly but surely claiming its spot on the food map.

Layers of India • A trip by land and sea through the rich, rhythmic heart of India.

Local dessert-inspired cocktails