Features

Culinary trends and the people who set them…
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.
30 May 2014

Local finesse

Experience local favourites as well as fusion creations at The Clifford Pier.
30 Dec 2013

A river runs through it

Margaret River beckons with its unique landscape, rich gourmet offerings, and the colourful characters that make the place what it is today.
29 Nov 2013

A feast like no other

STRESSED over christmas menu planning? Imagine the intense pressure that chefs go through to create the most lavish dos. epicure got six top chefs in the industry to dish about the MOST memorable parties that they have cooked for.
30 Oct 2013

Ingrained in the culture

Rice cultivation takes on a whole new level of respect and pride in Japan, where different regions emphasise the unique tastes of their grains.
16 Oct 2013

Royal revelry

Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
29 Jul 2013

Coming out of its shell

To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
28 Jun 2013

Root formulas

Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
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.
30 May 2014

Local finesse

Experience local favourites as well as fusion creations at The Clifford Pier.
30 Dec 2013

A river runs through it

Margaret River beckons with its unique landscape, rich gourmet offerings, and the colourful characters that make the place what it is today.
29 Nov 2013

A feast like no other

STRESSED over christmas menu planning? Imagine the intense pressure that chefs go through to create the most lavish dos. epicure got six top chefs in the industry to dish about the MOST memorable parties that they have cooked for.
30 Oct 2013

Ingrained in the culture

Rice cultivation takes on a whole new level of respect and pride in Japan, where different regions emphasise the unique tastes of their grains.
16 Oct 2013

Royal revelry

Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
29 Jul 2013

Coming out of its shell

To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
28 Jun 2013

Root formulas

Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.