Sichuan Cuisine Than Mala Hot Pot
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NOVEMBER 2018 S$8.50/Rp85,000/US$6.50 epicureasia.com FRONT COVER OF THE YEAR 2017 (CONSUMER) GOLD HOW TO… cook like a Venetian make the best chargrilled Spanish octopus eat your way Art of through Chengdu POWER DINING Private dining rooms with a difference + top sommelier picks CONTENTS NOVEMBER 2018 Bar Cicheti Food Wine & Drinks 70 CELLAR CHOICE Entertaining 46 TOP TOQUE 66 VINE EXPECTATIONS Wines to drink with your 74 THE RETURN OF POWER Luca Fantin of Il Ristorante Marcelo Papa of Concha y Toro client DINING Exquisite dishes from Iggy’s 58 WORK THESE ROOMS 68 RAISING THE BAR 71 TIPPLE TIPS The four private dining Catch up with your favourite A Manhattan in Singapore 86 MASTERCLASS rooms to book bartenders Char-grilled octopus and ocean beef tartare 2 epicureasia.com Hotel de Berri Paris Travel Regulars 94 CHEF’S TRAVELOGUE 4 EDITOR’S NOTE 20 GLOBETROTTING EPICURE 108 FOOD TALK Chengdu offers way more than New openings in Thailand and A Soto Ayam of One’s Own mala hot pot 13 EPICURE LOVES Vietnam American Express’ 110 STOCKISTS 98 FREQUENT FLYER Platinum Vibes 34 EPICURE LOOKBOOK Tony Gaziano, bespoke shoemaker W Kuala Lumpur 112 EPICURE’S CHOICE 14 EPICURE NEWS The things we crave this month 100 HERE COMES THE SUN Hot new menus and 36 STYLE BUZZ 72 hours in Bintan dining spots Conscious Fashion epicureasia.com 3 EDITOR’S NOTE Bring your A-GAME TO A POWER LUNCH hen it comes to business, I’m a firm believer that you should always eat before you negotiate. After all, a power lunch is worth a thousand faceless emails. Food cuts across different client cultures and the W ritual of a meal is sharing and cooperative in nature. Plus, keeping your business client happy and well- fed is always a good idea. There are certainly enough Wall Street-esque restaurants to cater to the high level of wheeling and dealing that goes on in this city, but the concept of power dining has also evolved through the years. While C-suites are still cutting deals at steakhouse restaurants and fine dining establishments, the hospitality scene has embraced more expressive dining concepts for those who are looking for something less formal. Our feature on page 58 recommends four private dining rooms from the latest opening to an unconventional stunner housed in a heritage building. The most beautiful restaurants can still feel a little souless without a talented and people-oriented chef. Associate editor Eve Tedja and I had the pleasure of meeting Luca Fantin of one Michelin-starred II Ristorante - Luca Fantin when he was in Bali and Singapore recently. He strikes me as someone who knows how to regale his diners with stories and also let his food do most of the talking. Tedja’s interview with Fantin appears on page 46. As a gourmet magazine, the epicure team has certainly organised a fair share of wine and food events to connect our partners and readers. The most recent one was held at Capella Singapore, where the team from Uniworld Boutique River Cruise Collection - whose floating boutique hotels average 130 passengers each - interacted with 24 guests. Turn to page 52 for all the highlights. Adeline Wong Managing Editor It took a village, from our team, The Ate Group’s publicists to Iggy’s owners Ignatius Chan and Janice We love to hear your feedback. Wong and head chef Helio Gonçalves, to put together this month’s power dining recipe spread. Feast your [email protected] instagram.com/adelinewongcy eyes on page 74. 4 epicureasia.com life’s refinements SENIOR PUBLISHER Cecilia Goh ([email protected]) MANAGING EDITOR Adeline Wong ([email protected]) WINE EDITOR June Lee ([email protected]) ASSOCIATE EDITOR Eve Tedja ([email protected]) STAFF WRITER Jessica Chan ([email protected]) DIGITAL WRITER Victoria Lim ([email protected]) SENIOR DESIGNER Darryl Pestana ([email protected]) IT & DIGITAL MEDIA DIRECTOR Jun Evangelista ([email protected]) DIGITAL MEDIA PRODUCER Tu Jie Rui ([email protected]) CONTRIBUTORS Ching, Eddie Teo, Faz Gaffa-Marsh, Hélio Gonçalves, Lim An-Ling, Yong Woei Na REGIONAL BUSINESS DIRECTOR Dewi Prasodjo ([email protected]) SENIOR BUSINESS MANAGER Jack Ang ([email protected]) ADMIN & MARKETING EXECUTIVE Sheila Devi ([email protected]) MARKETING EXECUTIVE Shauna Mun ([email protected]) MANAGING DIRECTOR Dennis Pua ([email protected]) PUBLISHING CONSULTANT Ho Sum Kwong ([email protected]) epicure is published 12 times a year by Magazines Integrated Pte Ltd 20 Bedok South Road, Singapore 469277 Tel: +65 6848 6868 Printed by KHL Printing Distributed by MPH Distributors (S) Pte Ltd. Company Reg No: 200918015G ISSN 2010-1155 MCI (P) 183/03/2018 epicure INDONESIA is licensed by Magazines Integrated Private Limited, registered in Singapore: Printed by PT Cintya Grafika in Bali and Distributed by NewspaperDirect Indonesia epicure is available in print, digitally through Apple iTunes and Google Play, and on epicureasia.com. facebook.com/epicureasia instagram.com/epicureasia youtube.com/epicureasia ON THE COVER Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher is strictly prohibited. Views and opinions expressed in epicure are not neccessarily those of the Publisher and the Editors. Although Photos Ching every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, Art direction and styling Yong Woei Na neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action Recipe by Helio GonÇalves of Iggy’s taken based on the views expressed or information provided within this publication. 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