chia seeds Archives | epicure Magazine

Coming out of its shell

To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.

Best lemon tarts in Singapore

With its tangy curd and buttery shell, this petite treat packs a punch in every bite.

Root formulas

Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.

The Perrier Pop 150 is a non-alcoholic cocktail to celebrate the brand’s 150 years, in an Andy Warhol-styled party. It has strong floral flavours, and its structural way of serving makes the Perrier Pop 150 a very unique cocktail.

Four legs good

Nicknamed a ‘walking olive tree’, the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.

Best lasagne in Singapore

With a hearty combination of pasta, meat sauce and melted cheese in every bite, this classic Italian dish is comfort food at its best.

Gourmet Japan returns

Get ready for a month-long indulgence with the second edition of the Japanese food extravaganza.

Best gourmet fries in Singapore

The humble French fry is getting star billing at restaurants these days. Think added flavours and tasty dips as accompaniments.

Potent healer

With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?

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