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Check out these niche bars in Singapore, from a unique spot specialising in rare armagnacs to a hidden joint offering umeshu and a wine bar focusing on labels from organic and sustainable wineries.
After 60 years of F&B expertise, the former Sopexa is now called HOPSCOTCH Season. The pioneering events and public relations group writes a new chapter in its history.
Asia Pacific’s first SUSHISAMBA offers 360 degree views and a vibrant blend of Japanese, Brazilian and Peruvian cuisine and culture.
GREEN-HOUSE 2024, Singapore’s first and largest immersive retail festival with a focus on sustainability, zeroes in on artisanal food and drink.
A group of talented chefs and bold flavours make the dining experiences at Sofitel Bali Nusa Dua Beach Resort a cut above the rest.
Waatu, the newest dining spot at The Ungasan Clifftop Resort, champions the open-flame cooking method with local produce.
KO Restaurant at InterContinental Bali Resort elevates its renowned Japanese cuisine with a touch of Balinese flair in its new menu.
Master blender Patrick Leger talks about preserving quality, the benefits of technology and sustainability efforts in the vineyards and distillery.
From free-flow wines to an Italian feast, here are the best of the best spots to have a satisfying Sunday brunch in Bali.
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