Food Features | epicure Magazine

Brunch-off at the bay

Adrift and Bread Street Kitchen go head to head in offering a brunch to remember.

A relationship with nature

In a country where most ingredients are flown in, a bunch of like-minded industry players have banded together to make a change by working with an organic farm in the Cameron Highlands.

What do you do when you’ve got stunning interiors, a tourist magnet of an address, and unbeatable views over the city? Aura’s chef-owner Beppe de Vito could’ve taken it easy, slapped up a couple of casual Italian plates and waited for the tills to ring. But he didn’t. Instead, he’s fashioned a timelessly elegant venue poised to become a dining destination in its own right.

epicure reviews: Bacchanalia

With restaurants as with romance, how does one move on from a grand affair? Like marrying a human rights lawyer after dating a string of celebrity girlfriends, perhaps, Bacchanalia’s brand new Hong Kong Street venue is such a divergence from its maiden venture in the Masonic Club that parallels are hard to draw.

epicure reviews: Satsuki Teppan Kaiseki

Satsuki Teppan Kaiseki dispels all the notion that Teppanyaki restaurants cannot be posh or refined.

epicure reviews: CURE

CURE serves quality dishes without ceremony, and is currently touted as the restaurant to watch in the ever-vibrant Keong Saik area.

Mid-autumn parade

It’s hard to keep track of the large array of mooncakes offered this season, so we pick the ones that will send you over the moon.

Slice of life

Spizza Mercato’s menu retains Spizza favourites Burratina, thin-crust pizzas, and handmade pastas, but will also excite with a new selection that includes Panini Sandwiches, Torta (a small, cheese-rich deep-dish pizza), and the Panzerotti, a mini pizza folded over into a puff.

Dominique Ansel Kitchen

At the new Dominique Ansel Kitchen in New York’s West Village, more than 70 percent of the menu is finished, assembled, or baked upon order – a huge boon for anyone who has tasted the difference between madeleines that are freshly baked and not.

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