Features

Culinary trends and the people who set them…
01 Sep 2015

epicure reviews: CURE

CURE serves quality dishes without ceremony, and is currently touted as the restaurant to watch in the ever-vibrant Keong Saik area.
04 Aug 2015

Mid-autumn parade

It’s hard to keep track of the large array of mooncakes offered this season, so we pick the ones that will send you over the moon.
01 Jul 2015

Slice of life

Spizza Mercato’s menu retains Spizza favourites Burratina, thin-crust pizzas, and handmade pastas, but will also excite with a new selection that includes Panini Sandwiches, Torta (a small, cheese-rich deep-dish pizza), and the Panzerotti, a mini pizza folded over into a puff.
01 Jun 2015

Dominique Ansel Kitchen

At the new Dominique Ansel Kitchen in New York’s West Village, more than 70 percent of the menu is finished, assembled, or baked upon order – a huge boon for anyone who has tasted the difference between madeleines that are freshly baked and not.
05 May 2015

Mediterranean progeny

Family dinners for Jean-Philippe Patruno in Grenoble were 100-person affairs, marked by copious amounts of polenta with porcini.
27 Mar 2015

The sun is rising

Seamlessly blending cutting-edge design with traditional Chinese culture and philosophy, the newly opened Sunrise Kempinski Hotel in Beijing promises to become one of the world’s most iconic architectural structures.
31 Dec 2014

Rosy beginnings

Where to bring the folks for a rambunctious reunion meal.
01 Dec 2014

To complete your celebration

Dark and sensuous, warm and bright; the feasting isn’t quite over till you’ve had a grand confection. We worked with four pastry chefs to bring you an inspiring showcase of gorgeous customised centerpieces.
03 Nov 2014

Seafood spotting

Not many dishes top the seafood boil when it comes to culinary fanfare. In true Louisiana fashion, the entire contents are spilled out onto the table and eaten with nothing but hot sauces and bare hands.
01 Oct 2014

No holds bar-red

Terrific tipples are always better with top-notch grub. We raise our glasses to these posh haunts with nosh that leaves us tipsy with delight.
01 Sep 2015

epicure reviews: CURE

CURE serves quality dishes without ceremony, and is currently touted as the restaurant to watch in the ever-vibrant Keong Saik area.
04 Aug 2015

Mid-autumn parade

It’s hard to keep track of the large array of mooncakes offered this season, so we pick the ones that will send you over the moon.
01 Jul 2015

Slice of life

Spizza Mercato’s menu retains Spizza favourites Burratina, thin-crust pizzas, and handmade pastas, but will also excite with a new selection that includes Panini Sandwiches, Torta (a small, cheese-rich deep-dish pizza), and the Panzerotti, a mini pizza folded over into a puff.
01 Jun 2015

Dominique Ansel Kitchen

At the new Dominique Ansel Kitchen in New York’s West Village, more than 70 percent of the menu is finished, assembled, or baked upon order – a huge boon for anyone who has tasted the difference between madeleines that are freshly baked and not.
05 May 2015

Mediterranean progeny

Family dinners for Jean-Philippe Patruno in Grenoble were 100-person affairs, marked by copious amounts of polenta with porcini.
27 Mar 2015

The sun is rising

Seamlessly blending cutting-edge design with traditional Chinese culture and philosophy, the newly opened Sunrise Kempinski Hotel in Beijing promises to become one of the world’s most iconic architectural structures.
31 Dec 2014

Rosy beginnings

Where to bring the folks for a rambunctious reunion meal.
01 Dec 2014

To complete your celebration

Dark and sensuous, warm and bright; the feasting isn’t quite over till you’ve had a grand confection. We worked with four pastry chefs to bring you an inspiring showcase of gorgeous customised centerpieces.
03 Nov 2014

Seafood spotting

Not many dishes top the seafood boil when it comes to culinary fanfare. In true Louisiana fashion, the entire contents are spilled out onto the table and eaten with nothing but hot sauces and bare hands.
01 Oct 2014

No holds bar-red

Terrific tipples are always better with top-notch grub. We raise our glasses to these posh haunts with nosh that leaves us tipsy with delight.