Food Features | epicure Magazine

Mad for crab

4 restaurants to get your hairy crab fix.

Otto’s Deli Fresh by chef Otto Weibel

A deli-restaurant that brings in gourmet cold cuts, meats, seafood, olive oil and truffles from all over the world.

Chew on this

Named after the King of Katong and landowner, Chew Joo Chiat, Baba Chews Bar and Eatery presents an enticing spread of modern and traditional dishes from the Straits of Malacca.

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.