Food Features | epicure Magazine

Mapping out the flavours of Thailand

The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.

Going green

The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.

The new Indian cuisine

What happens when Calcutta street snacks meet elBulli-style molecular techniques in the kitchen? Magic on a plate or what chef Anand Gaggan calls ‘progressive Indian food’.

Heritage revival

Penang doesn’t sound like the most trendy of destinations, but the lovingly restored Macalister Mansion is set to up its hip quotient.

Underrated star

Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.

Precious pulp

Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.

Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.

What’s cool for 2013?

The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.

Front roe status

To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.

Features