Food Features | epicure Magazine

Best custard buns in Singapore

These salted-egg yolk custard buns require a mastery of the recipe to perfect both the bun and filling. We salute our 10 favourites here.

Precious pulp

Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.

Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.

What’s cool for 2013?

The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.

A nautical celebration

epicure’s Christmas masterclass was a cruise getaway that featured chef Stacey Teo’s festive recipes and plenty of egg nog to kick start the merrymaking into high gear.

Front roe status

To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.

Best panna cottas in Singapore

Panna cotta perfection comes comes down to three simple factors: the cream, sweetness, and just the right amount of gelatin. We suss out the best ten.