Food Features | epicure Magazine

Best beef sliders in Singapore

The beauty of the cocktail hour lies not only in the pleasure of boozy libations, but also in the bar bites that are so easy to put away. Nothing beats sinking our teeth into a scrumptious beef slider while on a bar crawl. Originally defined as a thin patty of ground beef, smashed and cooked on a griddle with onions, then topped with pickles and American cheese before being sandwiched between buns, the common and looser definition of a slider these days refers more to mini burgers, with creative non-beef fillings to boot. Soft, pillowy (not soggy) buns cradling a mini juicy beef patty and a judicious amount of cheese, pickles and condiments hit the spot when we are craving something substantial and yet won’t sit like a tonne in the tummy.

Where globetrotting foodie couples dine

In the spirit of Valentine’s Day, we caught up with five F&B couples on the restaurants they love visiting when abroad.

FOO’D by Davide Oldani

Our team goes undercover to suss out the latest and most talked about restaurants in town

Table for two

Whether it’s dinner with a view, a candlelit affair by the pool or a sumptuous buffet spread you’re after this Valentine’s Day. We’ve got them covered.

Best crème brûlées in Singapore

Delicate, yielding custard beneath a thin sheet of shatteringly crisp torched sugar topping… add to that the sweet scent of vanilla beans and toasty notes of burnt sugar crystals, and that just about sums up the definition of a sublime crème brûlée in our books. The origins of crème brûlée aren’t clear. Some reports point to Trinity College in Cambridge, England, as the birthplace of the dessert (known as burnt cream) and claims that it first came about after the college crest was burnt into sugar on top of a custard with a hot iron. Over in France, the first recorded recipes for the French version were discovered during the 17th century, while crema catalana, the Spanish variation, was found a century later. History aside, what’s important for the enjoyment of a classic crème brulée is that the texture of the custard must not bring to mind curdled eggs, the torched sugar topping not too thick that it takes effort to crack with the back of a spoon, and the ramekin should be wide and shallow (not narrow and deep) as a bigger surface area means more of that delicious caramelised topping to break into.