Food Features | epicure Magazine

The raw gourmet

Matthew Kenney wants to show the world that raw food need not be unpalatable and uninspiring.

Rolland collection wines available locally

Grape enthusiasts can now add 10 new Bordeaux wines to their personal portfolio.

Singapore emerges champion at Expogast 2010

The National Culinary Team beat some 2,400 chefs from 53 nations to clinch top place at the culinary world cup in Luxembourg.

Thanks to a weakened euro, the prices of this season’s tartufo bianco from Alba show a marked decrease from the last. Chef Diego Martinelli of The Lighthouse presents an exquisite menu featuring the coveted tuber.

Spotlight on: Tom Aikens

Reputed for his fiery temper and a Stakhanovite work ethic, Michelin-starred chef Tom Aikens was recently at Raffles Hotel Singapore for a five-day guest stint.

Time for thanksgiving

It’s not celebrated with much aplomb on this side of the globe, but if you’d like to commemorate the harvest festival with turkey, cranberry sauce and pumpkin pie, here are some places that dole out the Thanksgiving delights.

Best cheesecakes in Singapore

Rich, thick and creamy or light, fluffy and spongy? Japanese, French or New York? Here are our top picks of this dessert favourite.

A photographic essay

The Italian Kitchen & Bar looks up-to-the-minute with an accessible and comfortable vibe. Lin Weiwen studies its relaxed, mod style.

Convinced and converted

A fresh perspective on South Asian cuisine was what guests at epicure’s recent tutorial received, alongside a glimpse of Song of India master chef Milind Sovani‘s cooking finesse.

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