Food Features | epicure Magazine

Fromage-a-Trois

The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.

Crab-o-licious

Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.

Sleep will probably be the last thing on anybody’s mind when at the oh-so-hip-it-hurts Singapore at Sentosa Cove. Think mood changing lights, interactive art installations, and innovative design concepts.

Sense and sustainability

Always wanted to be an eco-foodie but didn’t know where to start? On 11 November, 11 local chefs will impart lessons on green kitchen practices and cooking methods over a luxurious four-hour luncheon.

Tim Ho Wan at Capella

Beat the snaking queues for Tim Ho Wan’s legendary barbecue pork buns at Cassia, Capella, where one Michelin-starred dim dum master Mak Kwai Pui will serve as guest chef from 11 to 14 October.

Standard chartered mid-autumn specials

Standard Chartered card members are in for a mid-autumn treat this September that’s sure to take you over the moon. We do a roundup of where to go to enjoy these privileges.

City of duality

Discover the two forms of dining that capture the essence of Shanghai: Benbang—which reflects the city’s Chinese roots, and Hai Pai—which embodies its more cosmopolitan moods.