Indholdsfortegnelse for August 2025 i epicure

Singapore’s culinary identity has always been more than just what’s on the plate. It’s living, evolving expression of heritage, community, and creativity. These Singapore food champions tell us what it means to cook, share, and celebrate Singaporean cuisine. Whether it’s the research-driven reflections of chef-authors Pamelia Chia and Denise Fletcher or heart-on-a-plate storytelling of PasirPanjangBoy’s Tinoq Russell Goh and Dylan Chan, these individuals are honouring the past while shaping the future, and determined to safeguard Singapore’s bold union of flavours. EURASIAN DOYEN Denise Fletcher is the author of three cookbooks: Quickies: Morning, Noon and Night, Mum’s Not Cooking, and How to Cook Everything Singaporean. She received formal culinary training at Shatec Institutes and has previously worked in SATS Catering, Quentin’s the Eurasian Restaurant, Quentin’s Bar and Restaurant and Epigram Books.…

The Albion by Kirk Westaway is more than just a new addition to Vietnam’s evolving culinary scene; it’s a confident revolution in modern British cooking. Perched on the 23rd floor of the Hôtel des Arts Saigon, the restaurant combines sweeping views with 1930s-inspired elegance. The first overseas venture by executive chef Kirk Westaway of Singapore’s two-Michelin-starred Jaan by Kirk Westaway, The Albion marked a new chapter for the British-born chef, when he launched the restaurant in late 2024. They have since earned a spot in the 2025 edition of the Michelin Guide Vietnam under the “Michelin Selected” category. Kirk works closely with head chef Christopher Clarke to bring his vision to life. Originally trained as a scientist, Chris holds a PhD in Chemistry from the University of Nottingham, where he…

China’s wine industry, once dismissed by traditionalists and sceptics, is no longer merely fermenting, it’s flourishing. From the high-altitude vineyards of Ningxia to the sun-drenched valleys of Yunnan, a new viticultural narrative is taking shape: one that fuses ambitious winemaking with bold experimentation and an eye towards the global stage. Grape varieties like Marselan are thriving, homegrown labels are commanding attention at international competitions, and domestic winemakers are bottling the quality to match. To better understand this evolving landscape, we speak to Richard Hemming MW, 67 Pall Mall’s head of wine, Asia, who led the ‘Chinese Treasure Hunt’ wine tasting session recently, featuring labels such as 2021 Xige Estate Jade Dove Single Vineyard Cabernet Gernischt, and 2012 Domaine Franco-Chinois Reserve Marselan. These wines received accolades at the Wynn’s Signature China…

Anthology at 10 Circular Road has rolled out a range of creative cocktails inspired by iconic local desserts, concocted with Singapore-made spirits. Savour the Old Street Dessert Shop collection, featuring six ice shop-inspired cocktails crafted with spirits produced by Singapore’s largest distillery, Compendium Spirits (recently rebranded as Rachelle The Rabbit Distillery). For instance the rose-pink Bandung transforms a beloved local classic with its boozy twist. Smooth Chendol gin mingles with the floral sweetness of lychee and rose, finished with a splash of Bandung soju. The drink is topped with a layer of warm lychee foam. Inspired by one of Singapore’s iconic desserts, Chng Teng comprises Longan Distilled Honey Spirits whose sweet, earthy essence of longan is balanced with the familiar flavours of wintermelon, red dates, and white fungus. Soursop which…

What does it mean for food to be “local” today? For a new generation of Singapore-based food producers, it’s not just about where ingredients come from — it’s about how things are made, and why. Whether they’re fermenting food by-products into beanless coffee, turning surplus into snacks, or crafting butter that tastes like dessert, these brands are quietly transforming the everyday. Rooted in sustainability and built on careful design, each one reflects a deep commitment to doing things better, without compromising on flavour. Prefer We’ve got burgers without beef, milk without cows – now meet coffee without beans. At first glance, Prefer might sound like just another alt-everything startup. But this Singapore-founded company isn’t interested in imitation for imitation’s sake. Instead, it’s rebuilding flavour from the ground up – using…

For Chef Michael Wilson, returning to Gippsland wasn’t just a homecoming, it was a reconnection with the roots of his culinary journey. The chef patron of one-Michelin-starred Marguerite tucked away in Singapore’s Flower Dome, grew up in this fertile pocket of Victoria. Here, rolling hills and generous skies cradle a region celebrated for its produce – in particular dairy. At Marguerite, he champions provenance and crafts through thoughtful, produce-driven cuisine. Back in his hometown of Beaconsfield, that ethos comes full circle. As part of this year’s Melbourne Food and Wine Festival, Michael returned to collaborate with O.MY, the twohatted restaurant owned by his childhood friends Blayne and Chayse Bertoncello. Just 400m from his family’s old home, the restaurant sources nearly all its ingredients from the Bertoncellos’ nearby farm.“It felt surreal,”…

Surrounded by dramatic limestone hills, Ipoh in Perak, Malaysia rose to prominence in the late 19th century during the British colonial era, when rich tin deposits transformed it into one of the world’s largest tin mining towns. The tin boom brought waves of immigrants, especially from Southern China, whose influence shaped the city’s unique cultural identity. To this day, Cantonese remains the dominant dialect among the local Chinese community. Though its mining heydays are long gone, Ipoh still carries an air of old-world charm. Colonial buildings, rustic kopitiams, and a slower pace of life give it an air of nostalgia that can be hard to find in Malaysia’s bigger cities. In recent years, the place has also been attracting more foodie travellers. Personally, Ipoh has always held a special place…

A new generation of female chefs in Singapore is approaching dessert not as an afterthought, but as a space for clarity, control, and creative intent. Whether shaped by classical French training, Japanese sensibilities, or local childhood memories, these plated desserts reflect a deep respect for process — and a personal point of view. We meet three chefs making their mark in top fine dining restaurants in Singapore. Louisa Lim 33, HEAD PASTRY CHEF, ODETTE Louisa Lim isn’t just redefining the final course, she’s giving it a new language altogether. As head pastry chef at three-Michelin-starred Odette and Asia’s Best Pastry Chef 2023 (Asia’s 50 Best Restaurants Awards), she’s known for creating desserts that are conceptually elegant yet emotionally resonant. Her signature creation, The Blanc, is a study in restraint. “The…

In the world of whisky, single cask bottlings are among the most coveted by connoisseurs. Drawn from just one barrel, unblended and often bottled at cask strength, these expressions of liquid gold capture a moment in time and are inherently limited by nature – all that is available is what is in the cask. No two are exactly alike, with each whisky shaped by time, wood and the unique character of its environment, which is why many consider this an expression of the spirit in its purest, most individual form. While independent bottlings are fairly common in the industry, official single cask releases that are hand-selected and endorsed by the distilleries themselves are especially rare. This is why it is particularly exciting that whisky retailer The Whisky Store has collaborated…