Food Features | epicure Magazine

Served by candlelight

While most men will be winning their dates over with diamonds and flowers this Valentine’s Day, six eligible bachelors are given a lesson by Top Chef finalist Leah Cohen on the culinary art of seduction

A quiet confidence

Culinary talent may get you a leg up in the Restaurant Hall of Fame, but as Tetsuya Wakuda proves, natural humility, methodical obsession and non-negotiable discipline are traits that will keep you in the business.

Spotlight on: Daniel Boulud

He’s regarded as one of America’s leading culinary figures for his contemporary spin on traditional French cuisine. Jasmine Tham speaks with the Michelin awarded super chef while he was in town for the much-anticipated opening of db Bistro Moderne.

Taking centrestage

Tomonori Danzaki has been put through the paces by demanding chefs throughout his career. Now, the executive chef of Singapore’s Joël Robuchon Restaurant is ready for his biggest role yet.

In search of great beans

Ever wonder what it takes to get your favourite cuppa every morning? epicure visits a coffee plantation in Brazil and developed a newfound appreciation for the farm craft.

Shell story

Oysters can be likened to wines, and their varieties are equally vast.

Country living

Alila Luang Prabang borrows visual references from its locale, resulting in a design that blends rustic aesthetics with modern elegance.

Spotlight on: Anna Olson

The Asian Food Channel host of Sugar and Fresh shares her grandmother’s Cherry Walnut Icebox Cookies recipe and other dinner table staples for the yuletide season.

Canton classics

Mandarin Court (formerly Pine Court) now boasts an updated menu, interior makeover and a new chef at the helm.

Features