Food Features | epicure Magazine

Best egg tarts in Singapore

Though rooted in Portugese and British history, the egg custard pastry has won Chinese hearts to become a mainstay of dim sum menus. Here’s the best of the bunch.

Singapore pride

A mobile pop-up kitchen whipping up distinctive locally inspired cuisine embarks on a global tour this month.

Glorious greek traditions

Chef-owner of Blue Kouzina, Effie Tsakiris, was clearly in her element when she shared the bold culinary flavours of her native land and imparted an insightful lesson on the top grade olive oil.

Nordic adventurer

While other kids were playing with toys, Geir Skeie was rolling out pancakes and muffins. The Norwegian reveals the highlights of his journey to Bocuse d’Or success.

While gastronomes laud Spain and the Nordic countries for their innovative cuisines, top restaurants in Cape Town and the Cape Winelands are emerging from the wings and creating distinctive meals that are worth a plane ride.

Triple treat for dad

Three reasons why you should head to Concorde Hotel Singapore for a sumptuous Father’s Day feast.

Senso-rial experience

Subtle, delicate summer black truffle-based dishes are the scene stealers at Senso Ristorante and Bar’s signature Prosecco Brunch on 5 June.

Getting our just desserts

Rosio Sanchez, master pastry chef of NOMA, was recently in town during the World Gourmet Summit, teaming with local dessert-whiz, Janice Wong to showcase four produce-driven creations at 2am: dessert bar.

Cheers to that

epicure’s publishers were recently inducted into the prestigious Ordre des Coteaux de Champagne in recognition of their years of promoting the fine art of champagne in their publishing careers.

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