EDITOR’S NOTE

Epicure - - CONTENTS - Ade­line Wong Group Man­ag­ing Editor We love to hear your feed­back. ade­line.wong@magsint.com in­sta­gram.com/ade­linewongcy

In this mil­len­nial age of job-hop­ping and the search for self-ac­tu­al­i­sa­tion, the knowl­edge that I have been editor of epicure – the same job I have held for eight years and count­ing – usu­ally elic­its a sur­prised re­ac­tion and the oc­ca­sional “why?” or “how do you do it?” ques­tions at so­cial gath­er­ings.

To be hon­est, it’s not hard for the hours to turn into days, months and years. My team and I can be si­mul­ta­ne­ously What­sap­ping news­mak­ers, re­ply­ing emails from publi­cists, in­ter­view­ing top chefs fly­ing into town for guest stints, por­ing through lay­outs, edit­ing a be­hind-the-scenes video, up­load­ing sto­ries on our digital plat­forms, plan­ning the next event – all while keep­ing our eyes peeled for the next break­ing story. We brain­storm ideas over co­pi­ous cups of cof­fee (dead­lines!), in the taxi while en route to the next tast­ing, and yes, through more What­sapp messages. There is al­ways some­thing to do and never quite enough wak­ing hours to com­plete it.

epicure has cer­tainly come a long way since the first is­sue in April 2010 and the suc­cess and awards we have gar­nered are the com­bined ef­forts of ev­ery ed­i­to­rial, sales, mar­ket­ing and cir­cu­la­tion staff, past and present, as well as the sup­port of our read­ers. We aim to be a chron­i­cler of F&B devel­op­ments in the re­gion, where we are read by epi­cure­ans, chefs, restau­ra­teurs and more. Even as the world around us gets big­ger or smaller (de­pend­ing on how you see it) through culi­nary glob­al­i­sa­tion, we re­main stead­fast in our mission to de­liver thought­ful, timely news through our mul­ti­ple plat­forms (fol­low us on Face­book and In­sta­gram at @epi­curea­sia).

They say if a friend­ship lasts more than seven years, it’ll last a life­time. We’ve hit eight and hope you’ll con­tinue to re­gard epicure as an in­dis­pens­able com­pan­ion for all your din­ing and culi­nary needs. Join us for the next big eight, won’t you?

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.