Food Features | epicure Magazine

Normandy getaway

Three gourmet tour specialists raise the ante for culinary vacations by providing customised itineraries, which can include anything from cooking in a chateau in Normandy to exploring the culinary landscape in India.

Spotlight on: Robert Danhi

One might be inclined to doubt this American’s credibility as a specialist on Southeast Asian cuisine, but the author of Southeast Asian Flavours and Easy Thai Cooking tells epicure why he deserves to be taken seriously.

Sharp picks

An all-rounder for professional and hobby cooks, the perfect chef’s knife chops, slices and dices with ease. Here are the ones that made the cut.

The 4cs

Go all out to create a decadent evening to remember. Tip: get these four showstoppers ready—caviars, crustaceans, champagnes and cheeses.

The final act

After 16 years of helming his eponymous restaurant at l’Hôtel de Ville in Crissier, Philippe Rochat is ready to retire. Just before curtain falls, he gives his first and last culinary performance in Singapore.

Spotlight on: Ian Kittichai

Fate seemed to have other ideas for the man who had no intention of ever being a chef. The Golden Boy of Thai cuisine recounts his humble beginnings as a pushcart peddler in Bangkok, and his fast track up the culinary ladder.

Oui, oishii

Burgundy Michelin starred-chef Laurent Peugeot and Japanese chef Yoshida Tetsuya demonstrate the beauty of marrying French cuisine and Japanese flavours with the new LP + Tetsu that opens at Tanglin Mall this month.

Urban art movement

On a typical Friday night on Club Street, the bars are bustling with expatriates and locals alike celebrating the eve of the weekend with after-work drinks in hand.

Primed for success

David Blackmore’s fridge—in his farmhouse at Alexandra in Victoria, Australia—is a carnivore’s dream.

Features