Indholdsfortegnelse for February 2020 i epicure

When February rolls around, the spotlight on romantic relationships shines at maximum intensity on Valentine’s Day as we are bombarded by messages of love. The real meaning however, lies in the deeper layers of interpretation, and at the crux of it is the essence of relationships and how we engage with them. Not just romantic relationships, but also the relationships we form with family, friends, bosses, colleagues, business partners, clients and industry peers. This year, I am reminded of these significant connections we forge in life and the fact that they can be transient and ever changing. Which makes it even more of a prerogative to nurture those bonds and to strengthen them. Time is the nectar that nurtures the path to wisdom, and with each connection renewed, I look…

Nestled discreetly on Rue Jean Goujon, few steps away from the prestigious Avenue Montaigne, Hôtel Particulier Villeroy restores to contemporary elegance this graceful building, originally constructed at the turn of the 20th-century. Once a private mansion (to Maurice Villeroy, a member of one of the founding families of luxury group Villeroy & Boch) dating back to 1908, it was seized during the World War I and then sold to a real estate company in 1922. In 2016, private investment and real estate management company, Wainbridge, acquired the building with the intention to transform it into a luxury hotel. Then the mansion was listed as a ‘Historic Monument’ in 2014 and many of the original features have been carefully restored during the renovations. From the outside, the three-storey building still looks…

Il Borro 2015 Under the management of fashion magnate Salvatore Ferragamo’s grandson, also named Salvatore, comes the Il Borro organic wine estate in Tuscany. This 50% Merlot, 35% Cabernet Sauvignon, 10% Syrah and 5% Petit Verdot blend follows the smoother Right Bank Bordeaux style, but has a sunnier Tuscan character all its own. Handpicked, destemmed and sorted by hand, each grape variety is processed individually and then macerated under temperature control. The wine matures for 18 months in cask and a further 8 months in bottle, with the 2015 drinking nicely with Tuscan dishes like pastas, cold cuts, or cheeses. $120 from Enoteca TUSCANY 2015 VINTAGE REPORT: • After a cold, wet 2014 vintage, the 2015 was characterised by a summer heatwave followed by beneficial rains in August. • Jancis…

With every Valentine’s Day comes the dilemma of choosing where to go for dinner. With the abundance of romantic restaurants in Singapore, it can be hard to make a decision. This year, why not eschew the waiting lists and surprise your significant other with your own culinary prowess? Take it from Felix Chong, group executive sous chef of 1-Group. He presents a two-course meal from Monti at 1-Pavillion, a prime date night spot with unfettered vistas of Marina Bay, that’s both rustic and indulgent. The meal starts with a Beetroot Gnocchi with a four-cheese sauce. The secret to plump pillowy gnocchi lies in the potatoes and the kneading process. While a food mill is recommended for the potatoes – as a potato masher may not be able to get as…

Enjoying life’s refinements just took an indulgent turn in Vietnam with the launch of epicure Vietnam in December last year. Discerning bon vivants with a keen appreciation of all things gourmet are now able to discover the best culinary offerings in cities such as Ho Chi Minh City, Hanoi and Danang. Its strategic distribution channels for print issues and impactful presence in digital and social media platforms reach out to the key demographic profiles for maximum engagement. epicure is available in print, digitally through Apple iTunes and Google Play, and on epicureasia.com For more information, please email: SINGAPORE Cecilia Goh, Senior Publisher e: cecilia.goh@magsint.com VIETNAM Jade Huynh, Publisher e: jade@oriental-media.com facebook.com/epicureasia instagram.com/epicureasia youtube.com/epicureasia…

Free delivery to your doorstep every month 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 month, 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. Download a free QR Code Reader from your app store and scan the code on the left to save up to 30% on your epicure subscription.…

BUNGA JEHNSEN • Wife of Stephane Simond, chef-owner of Folie “I met Stephane in Seminyak in 2014 during a girl’s night out. Somehow, we ended up sitting together with a bottle of wine and talked until the wee hours of the morning. I was immediately attracted to his frankness and lack of pretension; he has always been authentic since day one. Then, I found out that he worked as the executive chef of Alila Villas Uluwatu; his working hours were long; and his days off were limited. Sometimes, we had to schedule our dates one week in advance. Fortunately my job as a realtor gave me a lot of flexibility to match his tight schedule. I was born and raised in Bali. My family members are die-hard foodies who live…

Settling down with family can often be a bane to chefs pursuing high-flying careers, but for husband-and-wife power couple John and Karen Urie Shields, it’s the backbone of their success. The pair opened the dual concept Smyth+Loyalist, a combination of fine-dining restaurant (Smyth) and casual gastro-bar (The Loyalist) in 2016, fresh off the birth of their second child. Four years and two Michelin stars later, they haven’t looked back since. The pair first met when they were working together at the legendary Charlie Trotter’s townhouse restaurant, where John was sous chef and Karen was head pastry chef. The two got closer and eventually fell in love when they were tasked by Trotter to helm his new venture in Las Vegas, but they left that deal in order to pursue something…

NAUGHTY AND NICE Despite the deceptively pretty hues of this negroni variation, its bracingly strong spirit base will give all the buzz and flavours you crave. Khoo notes that you can make it into a highball by adding soda, or even into a punch by multiplying the ingredients and adding sparkling wine. The Monkey 47 Sloe Gin was created by founder Alexander Stein as a lighter-styled 29% ABV gin inspired by his wife. STRAWBERRY-INFUSED CAMPARI • 500g fresh strawberries hulled• 750ml Campari Combine all ingredients in an airtight jar and leave to infuse at room temperature for 1 day. Strain the contents through a fine mesh strainer with a coffee filter/cheese cloth and bottle. Keep at room temperature for a month. STRAWBERRY FIELDS FOREVER • 40ml Monkey 47 Sloe Gin•…

At a glance Valentine’s Day only comes once a year, but that doesn’t mean you have to wait till then to have a special meal together. And while it would have been nice to be pampered in a luxe, Michelin-starred restaurant, fate – more specifically my editor – had other plans. Instead, we were to have a three-course Four-Hands dinner, prepared lovingly by none other than ourselves. I revelled the challenge; after all, my partner and I have always enjoyed taking trips to markets, gawking at produce and imagining meals that we (or more specifically I) could prepare. It was a great pleasure then, to be able to preen through the pages of The Borough Market Cookbook to find recipes for our special date. The book, written by award-winning food…

The power of food on the memory can’t be understated; even more so when prepared by a loved one. There’s a reason why the first thing most immigrants think of when homesick is food prepared by family. No matter your place of origin, there will always be a meatloaf, curry, bakso, or laksa recipe that holds a special place in your heart. Even after these older generations have passed on, the slightest taste or sniff of something similar can bring back warm memories of love-filled food. Food memories are arguably the same even after our formative years. Ask most couples about their first significant memory and you’ll usually get first date stories or how they first met. And more often than not, the former will always have some element of…

Staycations are an increasingly popular way to relax, especially with the large amount of boutique retreats in Singapore. The recently refurbished Wanderlust, a 29-room flexible living concept that melds old-world charm with modern-day comforts is one of them. Step through the Peranakan-tiled façade to discover an urban retreat right in the heart of one of Singapore’s cultural centres. As a celebration of all things local, many of the rooms, including the Wanderlust Loft ($300/night) and Wanderlust Studio ($250/night) include an in-house kitchenette, perfect for those looking to explore the nearby local markets. The in-house restaurant Kotuwa will open come April, helmed by esteemed chef Rishi Naleendra. 2 Dickson Road. Tel: 6396 3322 Art aficionados will appreciate Singapore’s latest art gallery: Cuturi Gallery. Besides curating world-class pieces from international artists, the…

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To the uninitiated, Japanese and French pastries seem worlds apart. The former is known to be lighter on the palate and petite, while rustic French pastries tend to be larger, heartier and bolder in flavour. The exception are refined French desserts, which are similar to the Japanese style in size, details in presentation, and depth in flavour. Take a closer look and you’ll find that both culinary cultures share an emphasis on local, seasonal produce. The terrain of the two countries is quite alike, and thus yields similar fruit each season. Some of the best peaches and cherries I’ve had are from Japan and France. When the two cultures collide, pastry magic happens. THE CRÈME DE LA CRÈME OF PARIS Paris, of course, is the hub of the nation’s pâtisseries.…

MARI KATSUMURA, executive chef of Yugen One of my favourite dining experiences was at Hyotei restaurant in Kyoto, Japan. We were lucky enough to snag a spot for their breakfast kaiseki-style menu. Hyotei is one of Kyoto’s oldest and most famous restaurants that opened over 400 years ago as a teahouse to serve pilgrims on their way to the nanzenji temple. The ambience is incredibly transcendental and calming. There are rows of individual tea houses that overlook a beautifully manicured zen garden with a pond. You have a designated server, a woman in traditional kimono who delivers all your courses to your private tatami room. Sipping hot tea and enjoying a beautifully prepared kaiseki meal in nature is the epitome of romanticism for me. DANIEL SIA, culinary director of The…

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