Table Of Content

• 1 • Contents A U 3 9 G U S T - S E P T E M B E R 2 0 2 2 15 CULINARY 12 TOP TOQUE Maira Yeo from Cloudstreet Jason Licker from The Westin Resort AUGUSST$-8S.5E0P/RTpE8M5,0B0E0R 2022 Nusa Dua, Bali 28 FEATURES Baking trends; delicious brunches in Singapore WINE & SPIRITS 48 KITCHEN 50 VINE EXPECTATIONS Ask a chef: Norberto Valdez Why zero-proof cocktails and non- Palaciosa alcoholic alternatives are increasingly (AHNITDT SINAGV OTUHREY S)W SEPEOTT S OINF AIT CS LOAWSSN NMEOWDE GRAAMTEIO INN ITSO TWHNE becoming beverages of choice desMTshaeeirr tai nc Ynreeoaovta aiotninvdes Joaanfs dpo anus nLtruiycs kuceahrlefs fineRM-edeseinttai ntuhgrea d nteta slaetninndtas tB iboaenr,h atihnt edV eAiccpeleréocryitti icBf ali aWlcobhheyo czloiecmr oailn-tpegrr obnoaetvf ievcreoascg kaetrsae i olisnf accrnhedoa isncioenn g-ly ENTERTAINING ON THE COVER 56 CELLAR’S CHOICE Dish Venison Wellington 20 COVER STORY Californian wines and rum Photography Ira Rodrigues Meet the talents behind Apéritif Art direction and styling Ira Rodrigues and Eve Tedja Restaurant and Bar, the eclectic fine- 58 BAR AT HOME Location Apéritif Restaurant dining destination at Viceroy Bali Nutmeg & Clove and Bar, Viceroy Bali • 2 • Contents 77 17 66 REGULARS LIFESTYLE 4 EDITOR’S NOTE Bake with a bang 62 SEEN & SAVOURED epicure’s sunset soiree at Sunset Park, 8 EPICURE’S CHOICE Desa Potato Head Winners of Michelin Guide Singapore 2022; whisky and kueh pairing; all-day 66 TRAVEL dining at Henri A taste of paradise in the Maldives 10 FLAVOURS 71 LUXE STAYS Perfecting the pie Nomad remedy 79 EPICURE LOVES 76 COOKBOOK CRITIC Infini in Kintsugi Design Collection 50 Things to Bake Before You Die by Ruyi 80 STYLEBUZZ 84 FOOD TALK Upgrade your kitchen Bug power (cid:82)(cid:101)(cid:119)(cid:97)(cid:114)(cid:100)(cid:115)(cid:32)(cid:121)(cid:111)(cid:117)(cid:114)(cid:32)(cid:119)(cid:97)(cid:121)(cid:46) (cid:85)(cid:112)(cid:32)(cid:116)(cid:111)(cid:32)(cid:52)(cid:32)(cid:109)(cid:105)(cid:108)(cid:101)(cid:115)(cid:32)(cid:112)(cid:101)(cid:114)(cid:32)(cid:83)(cid:36)(cid:49)(cid:32) (cid:149)(cid:32)(cid:32) (cid:32) (cid:111)(cid:114)(cid:32)(cid:52)(cid:37)(cid:32)(cid:99)(cid:97)(cid:115)(cid:104)(cid:98)(cid:97)(cid:99)(cid:107) (cid:149)(cid:32)(cid:32)(cid:77)(cid:101)(cid:109)(cid:98)(cid:101)(cid:114)(cid:115)(cid:45)(cid:111)(cid:110)(cid:108)(cid:121)(cid:32)(cid:100)(cid:105)(cid:110)(cid:105)(cid:110)(cid:103)(cid:32)(cid:112)(cid:114)(cid:105)(cid:118)(cid:105)(cid:108)(cid:101)(cid:103)(cid:101)(cid:115) (cid:149)(cid:32)(cid:32)(cid:65)(cid:99)(cid:99)(cid:111)(cid:114)(cid:32)(cid:80)(cid:108)(cid:117)(cid:115)(cid:32)(cid:69)(cid:120)(cid:112)(cid:108)(cid:111)(cid:114)(cid:101)(cid:114)(cid:32)(cid:109)(cid:101)(cid:109)(cid:98)(cid:101)(cid:114)(cid:115)(cid:104)(cid:105)(cid:112)(cid:32)(cid:32) (cid:119)(cid:105)(cid:116)(cid:104)(cid:32)(cid:49)(cid:32)(cid:99)(cid:111)(cid:109)(cid:112)(cid:108)(cid:105)(cid:109)(cid:101)(cid:110)(cid:116)(cid:97)(cid:114)(cid:121)(cid:32)(cid:104)(cid:111)(cid:116)(cid:101)(cid:108)(cid:32)(cid:32) (cid:110)(cid:105)(cid:103)(cid:104)(cid:116)(cid:32)(cid:115)(cid:116)(cid:97)(cid:121) (cid:65)(cid:112)(cid:112)(cid:108)(cid:121)(cid:32)(cid:110)(cid:111)(cid:119) (cid:68)(cid:66)(cid:83)(cid:32)(cid:86)(cid:97)(cid:110)(cid:116)(cid:97)(cid:103)(cid:101)(cid:32)(cid:67)(cid:97)(cid:114)(cid:100) (cid:84)(cid:38)(cid:67)(cid:115)(cid:32)(cid:97)(cid:112)(cid:112)(cid:108)(cid:121)(cid:46) • 4 • Editor’s Note BAKE WITH A BANG It’s time we give ourselves a treat. p20). It’s been a rocky road for From classic pies to delicious executive chef Nic Vanderbeeken desserts, this issue is set to inspire but he and his team are with exclusive recipes, tips and the determined to soldier on. I say Nida Seah latest baking trends. they don’t need to worry as the Editor We speak to top pastry chefs dishes served are a showcase – Maira Yeo of Cloudstreet (p12) of “mature, flavour-driven We love to hear your feedback [email protected] and Jason Licker at The Westin eclecticism”. The two featured Resort Nusa Dua, Bali (p16) – on dishes – Venison Wellington and their innovative creations and learn White Sensation – are examples more about the inspiration behind of that. their sweet/savoury desserts and As for wine, well, we’ve gone Asian-accented pastries. in the opposite direction. This As leaders in their field, they issue, we explore the increasing confirm what has been trending popularity of zero-proof cocktails this year in the world of baking and no- to low-alcohol drinks and confectionery (p28) – “big (p50) and why they are here to and bold” concepts where power stay. It’s a growing segment, and ingredients, unusual pairings, bars and companies are catering Behind the scenes at elevated classics and healthier to the demand with new products epicure’s Aug/Sep photoshoot and sustainable options dominate. and creative concoctions. Perfect For the ultimate experience, for sober Happy Hours and head to Apéritif Restaurant and hangover-free mornings. Bar at Viceroy Bali (cover story, Enjoy the read! life’s refinements epicure MEDIA GROUP EDITORIAL MARKETING is published by Media Group Pte Ltd Managing Director Editor Senior Marketing Manager 20 Bedok South Road, Dennis Pua Nida Seah Denise Law Singapore 469277 nida@ denise.law@ Tel: +65 6446 6888 Editor-in-Chief media-group.com.sg media-group.com.sg Marc Almagro Printed by Associate Editor Senior Marketing Executive KHL Printing Commercial Director Eve Tedja Sawitta Sittipoomsawat Distributed by Daniel Poon eve.tedja@ sawitta@ Carkit (Far East) Pte Ltd media-group.com.sg media-group.com.sg Finance Company Reg No: 200205728C Ivy Lim Marketing Executive MCI (P) 045/11/2021 Sheila Devi ISSN 2010-1155 Human Resource sheila@ ART epicure INDONESIA is licensed Wendy Chua media-group.com.sg by Media Group Pte Ltd, registered in Singapore. 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Grace Ma [email protected] INDONESIA SALES TEAM Photography Regional Business Director Ira Rodrigues Dewi Prasodjo irarodriguesphotography@ dewi.prasodjo@ yahoo.com media-group.sg The Ultimate Dinner in Candle Light www.aperitif.com Celebrate your honeymoon, special occasion or love in general @AperitifBali (cid:438)(cid:307)(cid:406)(cid:302)(cid:900)(cid:444)(cid:348)(cid:414)(cid:386)(cid:900)(cid:394)(cid:383)(cid:270)(cid:257)(cid:307)(cid:229)(cid:329)(cid:900)(cid:348)(cid:339)(cid:270)(cid:863)(cid:900)(cid:78)(cid:339)(cid:264)(cid:414)(cid:329)(cid:295)(cid:270)(cid:900)(cid:406)(cid:302)(cid:270)(cid:900)(cid:473)(cid:339)(cid:270)(cid:394)(cid:406)(cid:900)(cid:257)(cid:414)(cid:307)(cid:394)(cid:307)(cid:339)(cid:270)(cid:900)(cid:307)(cid:339)(cid:900)(cid:406)(cid:302)(cid:270)(cid:900)(cid:337)(cid:348)(cid:394)(cid:406)(cid:900) +62 361 908 777 romantic restaurant setting in Ubud, Bali. [email protected] • 8 • CULINARY Epicure’s Choice STAR-STUDDED REVELATIONS The prestigious Michelin Guide Singapore returned with a physical event at Marina Bay Sands on 12 July, the first since the Covid-19 pandemic hit. And it returned with a bang, awarding stars to 52 restaurants, an increase from 49 restaurants in 2021. The annual star revelation ceremony, which celebrated its sixth anniversary this year, was held and lauded the best of Singapore’s culinary scene. First-time entrants to the coveted list are: modern Australian barbecue restaurant Burnt Ends; Euphoria, helmed by chef Jason Tan (formerly of Corner House fame); Japanese restaurant Hamamoto; Chef-owner Michael Wilson La Dame de Pic at Raffles Hotel; Marguerite, led by chef-owner of Marguerite Michael Wilson; modern Korean restaurant Nae:um where chef Louis Han also took home the Young Chef award; and French-Japanese Nae:um restaurant Rêve. Meanwhile, Cloudstreet and Thevar levelled up to two stars, joining all five of last year’s two-star recipients who retained their status. Les Amis and Odette maintained the highest possible accolade of three stars this year, alongside Zén which received its first three- starred distinction last year. In addition, two new special awards were introduced this year. Samantha Goh of two-Michelin-starred Saint Pierre is the winner of this year’s Welcome & Service Award, which recognises outstanding service staff in the dining industry. Eric Eu of Les Amis received the Sommelier Award.