The gift that keeps n giving
School’s out. The glittery decorations along the city sidewalks are up. Wherever you may find yourself in December – whether you are lucky enough to experience snowfall or bask in the tropical heat – the Christmas mood is always jubilant. It’s the most wonderful time of the year. Christmas is probably your favourite holiday for another reason. ‘Tis the season to indulge and no one should judge you (at least not outrightly) on what or how much you should eat. The wondrous aromas of mulled wine, stollen and stuffed turkey come by once a year. So who’s going to be the party pooper to tell you that you have been indulging in too many minced pies? A third serving of beef Wellington? Just go right ahead.
Another favourite part of the season is, of course, the custom of giving and receiving presents. epicure’s annual gift guide is one of our favourite sections to put together because they are also our team's ultimate wish list of festive presents we would like to receive for ourselves. Whether you are on a last-minute shopping run or simply want to reward yourself, check out our recommendations on page 116 for some inspiration.
Talking about gifts, epicure received an early Christmas bonus. Our magazine picked up three awards at the 2018 Media Publishers Association Singapore Awards: Food Media of the Year (gold) and Illustration of the Year (silver) as well as Asia Pacific Publishing Awards’ Food Media of the Year (gold)! We are elated and grateful at the same time for this industry recognition. While we don’t produce epicure to win awards, these accolades are, in no small part, a recognition of the immense hard work and sacrifice put in by the epicure team. We will continue to do our darndest to bring you, our loyal readers, the best issue each month and a great dose of foodie news through our social media platforms.
Enjoy this issue and here’s a toast to a fabulicious 2019!
With the culinary team from The Fullerton Hotel Singapore. Take a look at the six swoonsome recipes for a very sparkly Christmas on page 90.