capella Archives | epicure Magazine

Masterclass: Pork and Fennel Tortellini in Tomato Beef Broth, and Chocolate and Pistachio Cassata Cake

Who can resist the allure of homemade pasta and decadent chocolate cake? Head chef Jennifer Lee of Vasco shows how to make these comfort food from scratch.

Celebrate Halloween with LIME Restaurant

This Halloween, pop down to PARKROYAL on Pickering for a spook-tacular gourmet buffet.

LeVeL33 and Salted & Hung team up for a one-night-only degustation dinner

Expect bold flavours and inventive cooking techniques at this chef exchange between Drew Nocente and Jimi Tegerdine.

Best steak frites in Singapore

Just as Australia and New Zealand have been arguing over who created the pavlova, the jury is still out on where steak frites was born – since both Belgium and France stake their claims as the inventor. Whatever the answer, this seemingly easy bistro staple is not easy to get right, including the accompanying sauce or herbed butter. Historically, rump steak was the cut of choice, but entrecôte (also known as ribeye) and sirloin are more frequently used today. Likewise, the traditional creamy béarnaise sauce (made with clarified butter emulsified with egg yolks and herbs) is increasingly being replaced with lighter renditions. For the reviews, we ordered our steaks the way they should be: medium rare.

Diwali delights

Celebrate the Hindu holiday with festive feasts and splendid gift ideas.

Hot eats in Oslo

The capital of Norway is teeming with activity especially when it comes to the food and drinks scene.

Masterclass: Cured Pink Peppercorn Salmon Confit and Caramelised Banana Tatin

A dish with multiple components doesn’t always have to take the whole afternoon to put together. Eric Ong, executive chef of PARKROYAL on Pickering shares his sure-fire recipes with us.