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.

IN A STATE OF TRANSFORMATION…

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Life’s a beach

Dubai, United Arab Emirates

A CUT ABOVE • New York City’s K-Town is bustling with traditional Korean barbecues, but executive chef David Shim goes against the grain with one-Michelin-starred Korean Steakhouse COTE.

THE ROAD AHEAD • With over 2,000 presenters, chefs and exhibitors, the 18th rendition of Madrid Fusion sets the record as the biggest one yet; Destin Tay receives a crash course on the direction of Spanish and European gastronomy, amidst news of ecological constraints and technological advancement.

DESTINATION DINING • Beyond the illuminating conference, the Spanish Tourism Board made sure that Madrid’s finest restaurants were part of the Madrid Fusion equation. Here’s a glimpse of the city’s fine dining spots.

A WORLD OF DELICIOUS DINING • From homey Chinese dishes to contemporary Italian classics, enjoy these exclusive 1-for-1 dining offers at the following restaurants and bars, only for DBS/POSB Cardmembers.

Of great finesse • For two exceptional nights, The Restaurant at The Legian Seminyak, Bali hosted a Four Hands dinner with Jakarta’s AMUZ restaurant.

THE THOROUGHBREDS OF BOLGHERI • Priscilla Incisa della Rocchetta, third generation of Tenuta San Guido, has a large legacy to fulfil beyond Sassicaia.

WOODEN YOU KNOW • Whisky, rum and even gin are some of the spirits that get their character from casks. Here are some exciting and surprising releases.

Give a boost to Australia by supporting one of these fine wines aged in cask.

TIPPLE TIPS • Bar manager Richard Li of BeGin has created an eye-catching Giniversity smoked hemp negroni with the help of a smoke bubble gun.

Inside

Pastrami Burnt Ends • 14 days of brining? Trust Meatsmith and you will be rewarded with a tender, oh-so-juicy and flavourful pastrami.

T-bone Steak • It is best to use fresh meat that does not have a heavy marbled score – 4 to 6 are best for barbecuing. Dry-aged, grass-fed beef are also fantastic to barbecue. For a smokier flavour, cook the steak on Jarrah wood.

Beef Brisket • To achieve the most authentic temperature for low and slow cooking, the smoker cavity temperature must be maintained between 110-120°C.

Smoked Cauliflower & Tomato Relish • Who said smoking is for meats? Here, the smoked cauliflower is hit among patrons. It is an umami bomb of Indian spices.

Char Siew Pork Ribs • Ditch the usual barbecue sauce and embrace the sweet char siew glaze. Trust us, you’ll be thanking us later.

Coconut Pork Ribs • Perfumed with lemongrass and coconut, and flecked with curry leaves, what’s not to love about this rib?

AN ODE TO MOROCCO • The Oberoi, Marrakech presents a tale of two cities. Vibrant arts and culture, world-class golf courses and fashionable night life, juxtaposed with spiritual mystique, beautiful gardens, Andalusian architecture and traditional souks.

A divine touch • Are you in search of a Balinese healer? Head to Mandapa, a Ritz-Carlton Reserve to experience the wisdom of healing tradition.

Seeing stars • Indulge on a world-class Restaurant Take Over series at Raffles Jakarta’s The Dining Room.

The future looks green • Greens have conventionally been the stuff of salad or side dishes, but now more restaurants in Bali are offering creative vegetable-forward dishes on their...