Food Features | epicure Magazine

Making a new nest

Bird’s nest need not be relegated to soups, as demonstrated by the creative culinary team from Tung Lok Group.

Spotlight on: Susur Lee

Maria Singh speaks to the enigmatic pony-tailed chef and discovers the boundless energy behind his continually evolving Chinese cuisine.

Set for romance

The Banyan Tree Cabo Marques in Acapulco is the perfect getaway for two.

Vietnam unveiled

Luke Nguyen revisits his home country after 20 years and shares some of his favourite culinary escapades from the north and south.

Japan’s haute cuisine

A kaiseki meal in one of Kyoto’s top-notch restaurants is one you will not forget. Evelyn Chen savours a range of taste experiences from traditional court cuisine to new-style flavours.

J-simple

How does one master modern Japanese dishes? It’s easy when you have ex-Nobu alumni, executive chef Shigeru Akashi giving pointers.

Best catch yet

With Ebbe Vollmer onboard as its new chef de cuisine, Jaan restaurant seems to have hooked the right talent to take it to new heights.

Fashionably timeless

Thanks to a cool melding of the hotel’s heritage location and contemporary luxe decor, The Fullerton Bay Hotel is the destination on everyone’s lips.

Ready, set, lunch

When time is of the essence, set lunches are a quick way to sample a restaurant’s signature dishes.

Features