Food Features | epicure Magazine

Butcher Boy launches a delectable new menu

The Asian-inspired grill and bar rethinks its menu with new tipples and an abundance of vegetarian share plates

Sparkling wine house Chandon reveals a new brand identity

For the first time since its inception 62 years ago, LVMH brand Chandon has a fresh new look

Refreshing new drinks to carry us through summer

From aromatic craft gin to non-alcoholic cocktails, we bring you a selection of spirits launched recently in Singapore

Chefs on the forefront of modernising Cantonese cuisine, Part 2: Bill Fu of Bao Li Xuan

We speak to executive Chinese chef Bill Fu of two-Michelin-starred restaurant Bao Li Xuan, Bvlgari Hotel Shanghai about his vision and take on where Cantonese cuisine is headed

Lady M introduces its first Champagne Bar in Singapore

At its sixth boutique in Singapore, Lady M adds champagne to its mille-crêpes and pastry offerings

Take a walk around Hong Kong with these four tipples from Mo Bar

Bacardi and MO Bar’s latest partnership bring a taste of Hong Kong’s to our shores

NATURE’S BEAUTY CAPTURED IN HOUSE OF GENEVA’S HORLOGE FLEURIE COLLECTION

Discover sophisticated, pared-down pieces inspired by flowers that allow the most exceptional gemstones to shine

Go on a journey with The Macallan and Sir Peter Blake at this new pop-up gallery

The Macallan Anecdotes of Ages Collection is a unique exhibition chronicling The Macallan’s journey told through the pop art of Sir Peter Blake

Chefs on the forefront of modernising Cantonese cuisine, Part 1: Mike Tan of Madame Fan

With over 30 years of experience, executive Chinese chef Mike Tan of Madame Fan, The NCO Club, Singapore, has developed a unique cuisine style that juxtaposes culinary traditions with innovation

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