Indholdsfortegnelse for February 2025 i epicure

In Singapore’s vibrant food and beverage landscape, ASU and Bar Spectre are exploring new ways to approach indulgence. ASU, a fine-dining restaurant located in the tranquil Labrador Nature Reserve, and Bar Spectre, a mental wellness-themed cocktail bar in Tanjong Pagar, merge ancient practices with modern creativity to craft experiences that nurture both body and mind. By drawing inspiration from Traditional Chinese Medicine (TCM) and wellness philosophies, they redefine food and drink as a balance of pleasure and purpose. Gone are the days where indulgence meant mindless consumption. Today’s diners crave experiences that align with their growing focus on health and well-being. Chef Ace Tan, the mind behind ASU, calls this “healthy indulgence”. For him, indulgence and health are not at odds: they are two sides of the same coin. His…

Singapore’s very own Birds of Paradise has earned its place in the Michelin Guide’s selection, celebrated for its nature-inspired gelato that delights both the palate and the senses. Drawing from Southeast Asian herbs, flowers, and spices, the gelato offers a unique sensory journey that feels both refreshing and sophisticated. Founder Edwin Lim describes the brand as “inspired by nature,” crafting gelato that reflects the region’s rich biodiversity. Standout creations include Pandan, Lemongrass Ginger, and White Chrysanthemum, each crafted to highlight the delicate balance between taste and aroma. These treats are complemented by handmade thyme-infused cones, which add an earthy, aromatic note to every scoop.…

Roberto Bava is head of his family-owned Giulio Cocchi winery, a boutique house of premium sparkling wines, Italian vermouth, and aperitifs situated in Asti, in Italy’s Piemonte wine region. He is best known for bringing back the “di Torino” appellation for authentic premium vermouth, sparking the industry to push for the European IGP (Protected Geographical Indication) status for the product. Since 2019, Roberto has been President of the Vermouth di Torino Consortium of Producers, which oversees and regulates this category. He sought to relaunch a high-quality product that is as good as the traditional, original versions of the past, imprinted with the Torino label, where it all began. Today, Roberto continues to be an advocate for the Italian wine and aperitivo culture around the world. Thanks to his efforts in…

The Savory Project For a cocktail experience that complements the umami-rich dishes of Central, The Savory Project is a standout. Known for its savoury cocktails (the namesake might have given you a good idea of that), this bar elevates the traditional drink-and-snack pairing. Definitely don’t miss the Thai Beef Salad – yes, a cocktail, not a dish – that comes with a beef jerky garnish. GOKAN Famed mixologist Shingo Gokan, known for Speak Low and SG Club, brings his latest venture, Gokan, to Ice House Street in Hong Kong. Named after the Japanese word for “five senses,” the bar offers a fully immersive experience, blending traditional Japanese philosophies with modern mixology. The intimate setting and easy drinks make it a perfect end to your meat-and-spirits journey.…

An institution revered by Romans and travellers alike, Roscioli’s secret ingredient is its unwavering commitment to simplicity, quality and tradition. “This isn’t focaccia,” explains our server at Roscioli Salumeria con Cucina as he lays down the bread basket. Now this isn’t an ordinary selection of bread —it contains the famous pizza bianca from Antico Forno Roscioli, a historic bakery in Via dei Chiavari. Any gourmand worth their salt has eaten or at least heard of Roscioli. Ask food lovers where to eat in Rome and the name will inevitably come up. Unlike other restaurants that have reached a modicum of fame, however, its loyal following include discerning locals and renowned chefs, including Massimo Bottura who swears by their cacio e pepe calling it the best in Rome. What makes Roscioli…

The ‘European Dairy – Where Nature Meets Science’ campaign, which will kick off in June 2025, aims to position the European Union as a leader in the supply of value-add dairy ingredients to specialised nutrition manufacturing sectors across China, Singapore and Vietnam – three priority Asian markets with a combined dairy import value of €16.2 billion per annum. Recently the European Union awarded a new €3.2 million contract to Bord Bia Irish Food Board to promote dairy in Asia for three years (on behalf of the European Union). Bord Bia’s Origin Green Programme is the world’s one and only nationally accredited sustainability programme. Currently, there are more than 16,000 dairy farms under the Origin Green sustainability programme ensuring strict regular audits, while assuring transparency consumers. Known for exceptional milk, butter…

The idea of enduring a brutal hungover from tequila or vodka shots no longer hold the same appeal for many. Do we still need free-flowing alcohol to get in the mood to party? For Generation Z, the answer seems to be no. Their approach to nightlife and bar culture is shifting, marking a stark contrast to previous generations. Gen Z is consuming less alcohol, opting instead for healthier, more mindful choices. The emphasis is now on socialising without getting plastered. Most prefer flavour-driven, low-ABV options over traditional boozy nights. Rachel Tan, Food & Drink Strategist at WGSN, a leading trend forecasting company, explains: “WGSN proprietary data shows that Asia Pacific is leading the low/no conversation on social media, driven by health concerns and flavour exploration, particularly botanicals. Global Google searches…

Among China’s Four Great Traditions of cuisine — Chuan (Sichuan), Lu (Shandong), Yue (Cantonese), and Huaiyang — it the latter that embodies an understated elegance. Representing the flavours of East China, Huaiyang cuisine is renowned for its meticulous knife skills, refined techniques like braising and steaming, and an emphasis on the natural flavours of high-quality, seasonal ingredients. However, compared to Sichuan’s fiery heat or Cantonese’s global ubiquity, Huaiyang cuisine remains lesser known. The roots of Huaiyang cuisine lie in Jiangsu province, originating in the areas around the lower Huai and Yangtze rivers. Dating back to the Han Dynasty (206 BCE–220 CE), which reunified China after the civil war, the cuisine holds significant historical and cultural importance. Huaiyang cuisine is renowned for its subtlety and elegance, which resonated with the scholars…

What if the final course became the main event? Imagine a world where desserts, complete with meticulously crafted textures and flavours, don’t just cap a meal but takes centre stage. This isn’t a fantasy — it’s happening in some of the most innovative kitchens around the globe. While dessert restaurants exist in many forms, only three have earned the coveted Michelin star: Yama in Tokyo, MINIMAL in Taichung, and CODA in Berlin. These trailblazing establishments have carved out a niche in the world of fine dining, where dessert doesn’t just follow the meal — it is the meal. MINIMAL transforms ice cream into an exploration of sub-zero textures and Taiwanese terroir. In 2024, it was the world’s first and only ice cream establishment to receive a Michelin star. Yama, a…

Cheese There’s something undeniably special about Irish cheese. Whether it’s the sharp tang of a mature cheddar, the smoothness of a mild semi-hard variety, or the creamy richness of a blue cheese, they pack a punch with their flavour and texture. Irish cheese’s distinctive yellow colour, naturally rich in β-Carotene, comes from the cows' grass-fed diet. This unique hue is a testament to the country’s lush pastures of Ireland, where cows graze on grass year-round. Not only does this grass-fed diet result in a naturally more vibrant cheese, it also gives Irish cheese its unique flavour profile, which can range from sweet and creamy to pleasantly astringent depending on the type. One such family-run brand is Cashel Blue, founded by Louis and Jane Grubb. Since 1984, their cheeses have been…

Woori Yeahsool Woori Yeahsool distinguishes itself as the only bar in Seoul that brews its makgeolli in-house and serves it on tap — an especially notable feature given makgeolli’s natural effervescence. Because this traditional rice wine undergoes active fermentation, it tends to be slightly fizzy. By dispensing it straight from the tap, Woori Yeahsool preserves the freshness and carbonation, creating a crisp, bubbly mouthfeel that you simply don’t find in most bottled varieties. Behind Woori Yeahsool are three co-founders, each contributing a unique perspective: one developed a passion for makgeolli during high school and travelled throughout Korea to study brewing techniques; another is a chef specialising in Asian cuisine; and the third is both a talented brewer and designer. United by a shared vision, they opened a space devoted to…