Food Features | epicure Magazine

Extra dosa-ge

In searching for the best dosas in South India, Leisa Tyler travelled thousands of miles across four regions, and discovered more culinary delights than she had bargained for.

Bringing up the past

The Timothy Oulton showroom is about sophisticated nostalgia that evokes the heydays of Old Britannia.

He’s got pluck

Trading a less than glamorous life in Austria for the glitz and bright lights in the land of the free, Wolfgang Puck counts steadfast resolve as the catalyst to his illustrious success.

One of the last five contestants standing in the sixth season of Top Chef, Eli Kirshtein recently made his first trip to Singapore for a guest stint at Krish. He talks to epicure about the highs and lows of reality TV and how he became known as ‘the chef that saved Spidey’.

‘Best ham in the world’ debuts at Santi

There is jamón ibérico and then there is Joselito’s jamón ibérico. Derived from acorn-fed black Salamanican pigs and cured for at least three years, the superior delicacy is proof that pata negra by any other name would not taste as sweet.

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