Food Features | epicure Magazine

Earth gem

If truffles smell like old socks and sex, why are they so highly prized? Claire Hanson hunts for the elusive French black truffle—in Western Australia—and unearths a mystery dating back to antiquity.

Still ready to learn

He may have three Michelin stars to his name but there’s no pressure to tell chef Bruno Menard that his food is excellent. He’s ready for diners’ honest feedback.

Deepavali dining

Usher in the Festival of Lights with these special restaurant offerings.

Spain’s kings of the kitchen

Three Michelin-starred chef Santi Santamaria reunites with three executive chefs from his restaurants around the world for a special one-night only dinner at SANTI.

Halloween: trick or treat

Four hotspots promise spine-tingling meals and spooky cocktails for a ghoulishly good time.

Spotlight on: Vineet Bhatia

The first Indian chef-restaurateur to receive a Michelin star doesn’t believe in preparing for his next accolade. His motto? “Just do your best and the recognition will follow.”

California drinkin’

With 30 winery representatives showcasing their labels over a two-day tasting, guests can expect to sample a comprehensive flight from America’s sunshine state.

Best lobster bisques in Singapore

Seeking the crème de la crème of the classic bisque de homard is no easy task, as this French soup proves elusive in cosmopolitan Singapore. Here are our faves.

Under the unlikely arcades of Brussel’s Square conference facility lies a hidden artistic masterpiece: the enchanting, truffle-meets-caviar Kwint restaurant and its larger-than-life copper centrepiece.

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