Food Features | epicure Magazine

J-simple

How does one master modern Japanese dishes? It’s easy when you have ex-Nobu alumni, executive chef Shigeru Akashi giving pointers.

Best catch yet

With Ebbe Vollmer onboard as its new chef de cuisine, Jaan restaurant seems to have hooked the right talent to take it to new heights.

Fashionably timeless

Thanks to a cool melding of the hotel’s heritage location and contemporary luxe decor, The Fullerton Bay Hotel is the destination on everyone’s lips.

They may not have snagged awards or dominated news headlines, but our young, local culinary talents are flying the flag for Singapore in their own ways. epicure singles out five of the brightest names to watch.

Success second time round

One Michelin star chef Naoto Kishimoto shares why serving French food to Japanese diners is a different ball game.

Boulud basics

epicure caught up with legendary chef Daniel Boulud just after the recent opening of his first restaurant in Europe and ahead of his debut in Singapore.

Turkey’s culinary revival

Tainted by cheap, high yield wines and low quality supermarket imports, a few chefs in Istanbul are fighting back with their own farm-to-table movement and introducing little known native ingredients to their restaurants.