Food Features | epicure Magazine

Lending Japan a helping hand

Do-gooders in the restaurant industry have lobbied together to raise funds for Japan’s earthquake and tsunami relief efforts. Here’s how you can do your part.

Dishes from the deep blue

Forget the high cholesterol just this once; it’s hard to resist these tempting seafood spreads.

Spotlight on: Antony Worrall Thompson

For this year’s World Gourmet Summit, the British celebrity chef will be slugging it out in Stellar’s kitchen with his former protégé Christopher Millar, group executive chef of the 1-Rochester Group. Only this time, the roles will be reversed.

Grit and talent

From getting the unceremonious boot from Marco Pierre White and becoming a head chef at 24, Philip Howard has risen to become one of Britain’s top talents in French cuisine.

Best tonkatsu in Singapore

The deep fried pork cutlet, a century-old interpretation of schnitzel, has evolved to become one of Japan’s best-loved treats. Our verdict on who does it best in Singapore.

We want to publish your recipes

Miele and epicure invite you to share the family recipes that are most dear to your heart. Submit your favourite family recipe and tell us in 50 words or less, the personal history or story behind it.

A fish called tai

Red sea bream might not be as famous or prominent as tuna or salmon outside Japan, but back home, this fish reigns as king.

Spotlight on: Koji Shimomura

The chef who trained in France, the birthplace of haute cuisine, and hails from the world’s gastronomic capital talks Michelin stars.

Romantic rendezvous

With Valentine’s Day only a week away, spending an evening with champagne and strawberries in a private flight capsule, and sampling a menu in the arrangement of a timeless Shakespearean play are just some inspired ways for a memorable celebration.

Features