capella Archives | epicure Magazine

A zesty bite

Move over open-faced tarts—Din Tai Fung’s pineapple cakes encase a rich jam coaxed from golden Songshan fruit, and are freshly baked in the restaurant’s central kitchen in Taiwan.

Best kueh lapis in Singapore

This Indonesia layered cake may come in new-fangled flavours like chocolate, prunes and pandan, but we say, there’s nothing quite like the original.

Dining fashionably

Two icons in the haute couture and fine dining fields join forces as Giorgio Armani and Hong Kong-based Aqua Restaurant Group open Armani/Aqua and Armani/Privé in Chater House.

Second wind success

After 10 years as right hand man to Gordon Ramsay at Maze, Jason Atherton steps up to command his own court with resounding results.

Royal repast

The succulent and sweet flesh of abalone makes this marine mollusc the crown jewel of the sea.

Three gourmet tour specialists raise the ante for culinary vacations by providing customised itineraries, which can include anything from cooking in a chateau in Normandy to exploring the culinary landscape in India.

Spotlight on: Robert Danhi

One might be inclined to doubt this American’s credibility as a specialist on Southeast Asian cuisine, but the author of Southeast Asian Flavours and Easy Thai Cooking tells epicure why he deserves to be taken seriously.

A wine adventure

Learn how to appreciate wines from France, New Zealand and Spain with the string of masterclasses organised by Four Seasons Gourmet Market!

Christmas feasting

Can’t decide where to head to this festive season? Check out Lawry’s for a hearty five-course meal on Christmas Eve, which includes its signature dish, Roasted Prime Ribs of Beef.

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