Inhaltsverzeichnis für July 2018 in epicure

When we distributed the first issue in April 2010, it was still months before the launch of Restaurant André, when Marina Bay Sands’ opening was the talk of the town, and the Michelin Guide had yet to enter the consciousness of local diners. Fast forward eight years later, Restaurant André has exited Singapore. Marina Bay Sands’ F&B offerings now include dining concepts such as Chinoiserie and JustIN by Justin Quek. The controversy-plagued but widely monitored Michelin Guide Singapore will mark its third-year run on 25 July. The F&B world is one that will never stop evolving, but one thing remains: epicure will continue to report from the frontlines with a steadfast passion, driven by our mission to become the region’s favourite gourmet media title. Our past and present teams of…

1. André Chiang André Chiang needs no introduction, having been a major figure in Singapore’s culinary scene since he first led JAAN par André on 2008, before helming Restaurant André for eight years. At the Asia’s 50 Best Restaurants 2018 awards, shortly after two Michelin-starred Restaurant André’s closure on 14 February, Chiang was bestowed the Lifetime Achievement Award. epicure paid our own tribute, featuring him in the cover story of February 2018 issue, in which you can find five dishes that most exemplify one of Chiang’s eight culinary principles, Memory. Having returned to Taiwan, Chiang is now in the process of building his new home outside Taipei county and shifting his head office to Taipei as AC Global and AC Design – the former oversees his seven restaurants (including Porte…

Guy Heywood chief operating officer of Two Roads Hospitality Asia Renowned for integrating innovative green design with indigenous cultural elements in unique locations, Alila is a Two Roads Hospitality luxury boutique brand. Bringing his operational expertise in luxury hospitality, Guy Heywood reveals how Alila takes the lead in sustainable practices. What are the hotel industry’s biggest challenges in regard to environmental and social impact? I do not see any challenges but only opportunities. Opportunities for businesses like us to use our resources and visibility to act as role models for other smaller enterprises and also in our communities. We need to act responsibly as the spotlight is on us, and because we have the ability to use our influence and reach to act as a catalyst for change, to enforce…

As a food writer, it fascinates me how much the world of dining has changed over the past decade. Serious-minded restaurants have gone from being just beautiful venues for diners to dress up and gather for a great meal with their friends; the chef's kitchen has become a platform for reinvention and to push culinary boundaries. It's not enough to serve a delicious meal anymore. Diners want a background story to every menu, one that should strike a chord – be it the chef's personal inspirations or culinary heritage. And they'd readily pledge allegiance to what their favourite restaurants stand for in terms of food philosophy and ethics. “Chefs have power through media and it is our responsibility to make a positive, enriching impact and change things for the better,”…

As a collector of antique violins and cellos, how many do you own? There are approximately 30 stringed instruments in my collection, generally of soloist calibre. I have the 1709 Stradivari, 1698 Matteo Gofriller, 1780 Guadagnini, 1730 Teacher, 1760 Landolfi, 1789 Storioni, just to name a few. In my teens, I aspired to be a musician despite my mediocre talent, and even made it as a finalist in the violin section of a national music competition in 1986. While I travelled for conferences and meetings, I had opportunities to treasure hunt. Now, as part of my philanthropic initiatives, I frequently loan some of the instruments in my collection to top musicians to help advance their careers. What sets Atelier Z apart from the competition? Atelier Z is a reflection of…

Richard Muljadi director, PT Mulia Graha Abadi I love that epicure highlights my favourite things, such as food, wine and travel. I read it whenever I’m at the airport lounge waiting for my flight. Paula Parviainen ambassador, Embassy of Finland in Singapore My favourite article is the one on Turku, which shows how epicure goes in depth to explore the hidden gems of each city in their travel features. Turku is my favourite summer city in Finland. Dr. Timothy Low board of director, Farrer Park Hospital It’s delightful to read epicure as it gives me a holistic experience – focusing not only on food, but also the vibes and interiors of the restaurants. Fabian Goern president, German Association in Singapore When I read about your travel feature on Cambodia. I…

Over the past eight years, there have been no lack of wine luminaries who have graced our pages. The very first interviewee, Telmo Rodriguez, was soon followed by no less than third-generation Salvatore Ferragamo, who makes Il Borro wines in Tuscany. Egon Müller IV, Angelo Gaja, Albeira Antinori, Vanya Cullen, Melanie Tesseron and Ernst Loosen are names you’d easily recognise from their marquee wines. And if you love Champagne, Pierre-Emmanuel Taittinger, Bruno and Alice Paillard, Frederic Drouhin, Claude Giroud and Antoine Roland-Billecart are unmistakably the movers and shakers behind the bubbles. It’s no easy task singling out some of our most notable interlocutors, but here they are. Grab a glass, and join the chat. The one who walked away Laurent Ponsot is no stranger to controversy. Often called the Burgundy…

Master spiced fish curry, Goan chilli beef-fry or silken kofta curry with the help of food writer Mallika Basu’s Masala : Indian Cooking for Modern Living. While Basu’s recipes pay homage to tradition, there are easy twists to dishes such as Vindaloo pulled pork or whole roasted cauliflower encrusted with nut butter. Published by Bloomsbury. Available from amazon.com. $48 Chicken and Charcoal is Canadian chef Matt Abergel’s and Lindsay Jang from popular cult yakitori restaurant Yardbird in Hong Kong, has launched their first cookbook which shines the spotlight on chicken and grilling. Abergel delves into Yardbird’s legacy, and reveals the magic behind the restaurant’s signature recipes for skewers, house-made tare sauce, shichimi spice mix, and pairing cocktails. Published by Phaidon. Available from kinokuniya.com. $44 A vegan diet can still include…

April 2011 The vibrancy and freshness of guava, jambu, starfruit and fresh herbs certainly befit the Earth Dayinspired theme for April 2011 issue. To such, we explored sustainability in the culinary world and locavorism, and ways to offset our carbon footprint. A trip to an organic cattle farm enlightens readers as to the difficulties in being certied ‘organic’ in Australia, while our cover story took on the challenging task of going locavore in Singapore. November 2010 Our team has fond memories of this cover. It was voted the favourite among epicure’s first year of issues by industry friends at our first anniversary gala dinner and was deemed the most artsy. The image of a fork dripping with black squid ink represented how sexy The New Black Foods theme could be,…

1. Jake Kellie, head chef of Burnt Ends Jake Kellie served his inventive roasted pigeon aged in strawberry gum to a jury of top chefs, including Virgilio Martínez, at the S.Pellegrino Young Chef 2018 grand finale in May. Twenty one chefs competed for this title, and Kellie ended among the top three. The 26-year-old said he wanted to serve something that would reflect his Australian identity, and tell a story. “I also wanted to incorporate unique native Australian ingredients into my competition dish.” Born and bred in New South Wales, Kellie started cooking at 16 for a modest French eatery. He moved to Sydney for an apprenticeship at Aria by Matt Moran, and then Melbourne to work at the now defunct Maze (by Gordon Ramsay). He went on to stage…

1. MANOLO BLAHNIK Carrie Bradshaw singlehandedly turned Manolo Blahnik into a household name over Sex and the City's six-year run. And when she was proposed to with a pair of Manolo Blahnik’s Hangisi Blue Satin Jewel Buckle Pumps in 2008’s Sex and the City movie, things reached fever pitch. A decade on, brides still hanker after the Hangisi – not just in royal blue but other hues as well. This year’s Autumn/Winter collection features the Hangisi in black, blue and green wool. 2. CHANEL First introduced in February 1955, Chanel’s 2.55 is a storied handbag that pays tribute to Coco Chanel’s personal life: the chain was said to be inspired by the nuns’ belts at the convent she grew up in; the burgundy lining the hue of her convent uniform;…

Kiki Moka group head bar manager, The Union Group Fresh out of high school in 1998, Kiki Moka never thought he would become a cocktail meister, let alone represent Indonesia in 2011’s Diageo Reserve World Class competition. It was a humble bar job at Batavia Café – at the bequest of his aunt – that changed his life. “Amusingly, I was watching Tom Cruise’s Cocktail the night before,” muses the 40-year-old. Moka became one the first few bartenders in Jakarta to skip the American-style cocktail flairing to focus on quality of the drinks. He caught the attention of The Union Group, where he now manages its portfolio of 15 bars, of which he helms LOEWY (No.39 in 2018 Asia’s 50 Best Bars). On his future to-do list: a cocktail festival…

Setting a placard and asking guests to reuse their towels used to be enough to earn a green credential for most hospitality establishments. Today, that good practice has proven insufficient, as awareness about the increasing perils of climate change and the complexity of sustainability are raised by a rising number of eco-conscious travellers. As the frequency of international travel increases every year, so does the environmental impact awareness of making greener travel choices. According to the recent Sustainable Travel Report from Booking.com, 87 percent of global travellers want to travel sustainably. Almost half of the travellers express their wish to stay in eco-friendly accommodations to help reduce the environmental impact, have a locally relevant authentic experience, and feel good about their choice of accommodation. Indonesia received 14.04 million foreign visitor…