EDITOR’S NOTE

When we distributed the first issue in April 2010, it was still months before the launch of Restaurant André, when Marina Bay Sands’ opening was the talk of the town, and the Michelin Guide had yet to enter the consciousness of local diners. Fast forward eight years later, Restaurant André has exited Singapore. Marina Bay Sands’ F&B offerings now include dining concepts such as Chinoiserie and Justin by Justin Quek. The controversy-plagued but widely monitored Michelin Guide Singapore will mark its third-year run on 25 July.

The F&B world is one that will never stop evolving, but one thing remains: epicure will continue to report from the frontlines with a steadfast passion, driven by our mission to become the region’s favourite gourmet media title.

Our past and present teams of editors, writers, photographers and designers have put in so much time and effort into building the epicure brand over these eight-plus years that our 100th issue feels like a graduation present of sorts. We are proud to present our degree scroll and to mark this milestone in the only way we can – by filling the rest of these pages with content you can’t wait to get your hands on.

To do that, my team and I spent many hours poring through the epicure library archives searching for specific issues that stood out or resonated most with readers. We’ve put together a list of 100 chefs, bartenders, and just about everything we find noteworthy. Walk down memory lane with us as we single out the chefs whom we had our eye on for their talent and how far they have come. Our Tipple Tips column has been the platform for many bartenders to share their concoctions, so we pay homage to the experts behind the art of the cocktail as well. On page 44, meet the chefs who are waiting in the wings for international recognition, and some of our readers’ thoughts on epicure.

Lastly, editing a special about sustainability in the hotel industry just seems apt to coincide with our 100th issue. Turn to page 89 to read more about the latest eco-friendly initiatives by several notable brands in the hotel industry and why going green makes good business sense.

Enjoy the read.

Adeline Wong

Group Managing Editor