aperitivo Archives | epicure Magazine

An unforgettable Saturday at CÉ LA VI’s Sky High Brunch

Singapore’s most highly-anticipated brunch with a view returns to the panoramic skyline at Marina Bay Sands. CÉ LA VI’s first Sky High Brunch of the year saw an exciting collaboration with chef-founder Samia Ahad of Coriander Leaf as well as acclaimed percussionist, Noor, heating up the dance floor.

Start the day with Firebake’s new breakfast menu

Katong’s favourite bakery and restaurant now servers a classic Singaporean breakfast set, surprisingly tasty Vegemite buns and their popular Grilled Prawn Capellini.

An amazing eight-hands dinner with Malcolm Lee, Adam Liaw, Janice Wong and Anna Polyviou

For the first time ever, diners from Sydney and Singapore were able to enjoy a dinner on the same day, at the same time – with a live video feed enabling them to talk to each other.

Eat like an Italian at ATLAS

Enjoy a great lunch away from the hordes at this opulent Art Deco bar.

Six Hands dinner at Nouri: Ivan Brehm X Adam/Albin

A dinner collaboration between Singapore and Sweden.

epicure’s Chinese New Year giveaway Day 3: Mandarin Orchard’s Baby Abalone Fortune Pot set

This Lunar New Year, we are giving away a Baby Abalone Fortune Pot from two Michelin-starred Shisen Hanten by Chen Kentaro worth $468 for Day 3 of our epic Chinese New Year giveaway.

epicure’s Chinese New Year giveaway Day 2: Peach Garden’s Deluxe Pen Cai

This Lunar New Year, we are giving away Peach Garden Chinese Restaurant’s delectable Deluxe Pen Cai worth $398 for Day 2 of our epic Chinese New Year giveaway.

epicure’s Chinese New Year giveaway: Swissôtel Merchant Court Singapore’s Braised Buddha’s Temptation Claypot

This Lunar New Year, we are giving away Swissôtel Merchant Court Singapore’s Braised Buddha’s Temptation Claypot worth $388.80

Have a belly-full Lunar New Year with our top picks

We’ve picked the best of the best this Chinese New Year – from yu shengs, pen cais to Chinese New Year menus – to save you the trouble of searching.

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