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.

SCIENCE; SOCIETY; SUSTAINABILITY.

DISTRIBUTION

Passifolia

GLOBETROTTING

24 HOURS IN Phnom Penh, Cambodia

TILTING THE SCALES • Diving deep into the issue of sustainable seafood, Eve Tedja talks to fisheries, small-scale suppliers and chefs on the importance of reeling in the right fish.

Go for GOLD • This fall, embrace warm and glittery hues with these bold, statement accessories.

FROM CULTURE TO ADVENTURE • New hotel launches that beckon to business and leisure travellers.

MOUNTAIN MAGIC • Conserved national parks and ocean vistas envelop Banyan Tree Krabi in its secluded environs, offering exclusive accessibility for luxury seekers.

THE COMMUNAL SPIRIT • Andaz Bali invites guests for an experiential stay in a village where nature and tradition provide a thoughtful landscape for contemplation.

STATE OF THE OCEANS • Hailed to be one of the most nutritious foods, our appetite for seafood is running oceans into depletion and extinction of species. Marine life sustainability depends on us and the choices we make with our forks from within our own kitchens.

What’s the COMPLETE PACKAGE? • Growing consumer awareness is changing the way sustainable materials and packaging are being used.

From sustainable seafood procurement to earth-friendly amenities and packaging, Eve Tedja highlights hotels and F&B businesses in Bali and Singapore that lead by example.

GO WITH THE FLOW • Chef Josh Niland charts his own path in redefining how fish should be enjoyed nose to tail and by introducing new flavour profiles from dry ageing.

A FINE BALANCE • Le Du’s Thitid Tassanakajohn shares with Eve Tedja about his commitment to work with local food producers and his latest Thai kaiseki venture.

KABINETT OF SURPRISES • Kai Schätzel has transformed Weingut Schätzel in the Rheinhessen into the most talked-about Riesling producer, guided by nature and intuition but taking cues from the world of start-ups.

RAISING THE BAR

Explore the coasts of Istria, Sonoma and Canary Islands through these sips.

TIPPLE TIPS • Anna Princena and Kelly Wong from MO Bar are the winners of the Remy Martin Barrel Aged Cocktail Competition 2020 with a savvy salt-crusted creation

INSIDE

DOCK-TO-DISH • Indonesia’s rich marine resources inspired Vivian Vitalis to create these vibrant, locavore seafood dishes for Seasalt at Alila Seminyak, Bali.

A MODERN TWIST ON SEAFOOD SHACKS • Cooking great seafood isn’t just about technique. Eventide is proof that it really does start from having quality ingredients, treating them right and enjoying them with the best complementing accoutrements possible.

THE CONVERGENCE OF CONTRASTS • Chef Agustin Ferrando Balbi makes his mark by bending genres and blending cultures.

THE ROYAL CONNECTION • During a stay at the historical Royal Ambarrukmo Yogyakarta, Eve Tedja discovers what makes the city special.

THE OLDER, THE BETTER • The old adage necessity is the mother of invention rings true as depleting fish stocks spur chefs to be more creative with fish and proactively go down the sustainable dry-aging route to reduce wastage.

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EPICURE’S CHOICE