Reviews

Kite

Our team goes undercover to suss out the latest and most talked about restaurants in town

Loco Amigos in Mexico

There’s no better way to make sense of Mexico’s Europe-influenced Mesoamerican cuisine than by visiting the colourful capital city. Jason Jones navigates the bustling streets to find both fine dining and casual fare, and also flies to Guadalajara to take a lesson in tequila-distilling.

Brunch-off at the bay

Adrift and Bread Street Kitchen go head to head in offering a brunch to remember.

Best gin fizzes in Singapore

Drink to the New Year with this carbonated gin-based highball. The gin fizz, which originated in America, is the most well-known tipple from the fizz family and can be likened to a sparkling sour courtesy of its fresh, citrusy notes. Its popularity peaked in the late 19th and early 20th century, and gave rise to variations such as New Orleans’ Ramos gin fizz, named after its creator, and the sloe gin fizz, which uses the deep red spirit flavoured with blackthorn plums.

Water of life

In search of uisge, or whisky, in the distilleries of the rugged northern Scottish Highlands, a discovery is made about the poetic landscape that gave rise to golf, tartan and haggis.

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.

Empress

Our team goes undercover to suss out the latest and most talked about restaurants in town.

She’s a beauty

There is not much sand, but Capri sparkles with plenty of sunshine, shopping and delicious seafood. Low Shi Ping susses out the dreamy isle.

epicure reviews: Aura

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.

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