Food Features | epicure Magazine

Bamboo leaf parcels

The race is on to find the yummiest Dragonboat Festival dumplings; we rounded up a few tempting flavours worth the chow down.

Her post as executive chef of COMO Shambhala Estate takes her from Bhutan to Bali and beyond. During her recent trip to Singapore, the advocate of wellness cuisine shares why the term ‘organic’ isn’t merely a fluffy label to her.

Quest for adventure

Adrenaline junkies and culture vultures watch out; there’s a slew of adventure travel outfitters gaining prominence for their sophisticated and well-planned getaways.

The road to Mandalay

A cruise along Myanmar’s rivers is nothing short of an idyllic experience.

Best thin crust pizzas in Singapore

The criterion for the modern version of Italy’s Neapolitan pie—fresh and generous toppings, warm, gooey cheese, and a crispy cornicione, or pizza lip. Here’s our pick of who fits the canon.

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.

Spotlight on: Eli Kirshtein

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’.

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