Food Features | epicure Magazine

Gourmet Japan returns

Get ready for a month-long indulgence with the second edition of the Japanese food extravaganza.

Best gourmet fries in Singapore

The humble French fry is getting star billing at restaurants these days. Think added flavours and tasty dips as accompaniments.

Potent healer

With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?

Best boeuf bourguignon in Singapore

One of Julia Child’s iconic recipes featured in Julie and Julia, this flavourful, tummy warming beef stew is bistro food at its best.

Red alert

Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.

Mapping out the flavours of Thailand

The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.

A good green curry can take your tastebuds on a ride with its salty and spicy flavours, accentuated by an underlying sweetness and fragrance from the herbs and vegetables used. Here are the 10 we liked best.

Going green

The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.

The new Indian cuisine

What happens when Calcutta street snacks meet elBulli-style molecular techniques in the kitchen? Magic on a plate or what chef Anand Gaggan calls ‘progressive Indian food’.

Features