Festive takeaways Archives | epicure Magazine

Supermarket sweep

Visit the revamped Isetan Scotts Supermarket.

Mussels are the national dish of Belgium and absolutely essential on the table when celebrating the country’s Independence Day, which falls on 21 July. The traditional preparation method is à la marinière, which consists of white wine, shallots, parsley and butter, but the Belgians have added a twist by replacing white wine with their famous Belgian beer. Two other classic versions include à la crème where the stock is thickened with flour and generous proportions of heavy cream, and a vegetable stock with bits of celery, leek and onions seeping into the shells. These bivalves are best paired with a refreshing witbier, but feel free to try a ripe Chardonnay for mussels in red sauce, dry Riesling when they are steamed with white wine and garlic, or a semi-sweet Gewürztraminer when cooked in curry.

Fratelli

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

The Armoury

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

Aryaa

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

Jinzakaya

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

Tribute to the king

This Father’s Day, treat him to these special feasts.

Pleased to feast

Splitting hairs over where to bring your mum for a scrumptious meal? We’ve dished up a list of restaurants to celebrate Mother’s Day.

Best Thai steamed fishes in Singapore

Pla neung manao, otherwise known as steamed fish with lime, is a must-have on the dining table at any Thai restaurant. Immersed in a sapid and potent sauce of chilli, lemongrass, lime slices, coriander, and garlic cloves, the fish (typically tilapia, sea bass, grouper or snapper) is scaled, scored and heated, then served over a portable furnace in a fish shaped dish. Its flesh should flake off the bones and melt in your mouth, and be accompanied by the spicy and tangy citrus flavours of the sauce.

Festive takeaways