Food Features | epicure Magazine

The farmer’s chef

After getting a firsthand look at the origins of various ingredients, chef Guy Martin is more convinced than ever that French cuisine reigns supreme.

Pearl of the Andaman sea

Few getaways attract Singaporeans the way Phuket does. We checked into Indochine Hotels and Resorts recently for a weekend of fishing and relaxation.

A reinvigorated classic

London’s The Ampersand Hotel, gets a dapper makeover. Imagine high contrast tessellated floors, pops of rich colour and graphic references to European science naturalists.

The distil of Redzepi’s genius

If Monet captured a transient fleeting moment of nature on canvas, Redzepi does the same on the plate. But there’s more to his creative philosophy than good food on the table.

A fish called sayori

Its delicate flesh and gentle and clean flavours require a restrained approach to preserve its goodness, says chef Kazunari Noda.

The dim sum specialist

It takes a whole lot of heart to make the best dim sum says chef Mak Pui Gor of one Michelin starred Tim Ho Wan.

Fromage-a-Trois

The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.

Crab-o-licious

Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.

Sleep will probably be the last thing on anybody’s mind when at the oh-so-hip-it-hurts Singapore at Sentosa Cove. Think mood changing lights, interactive art installations, and innovative design concepts.

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