Festive takeaways Archives | epicure Magazine

Kite

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

Brunch-off at the bay

Adrift and Bread Street Kitchen go head to head in offering a brunch to remember.

Drink to the New Year with this carbonated gin-based highball. The gin fizz, which originated in America, is the most well-known tipple from the fizz family and can be likened to a sparkling sour courtesy of its fresh, citrusy notes. Its popularity peaked in the late 19th and early 20th century, and gave rise to variations such as New Orleans’ Ramos gin fizz, named after its creator, and the sloe gin fizz, which uses the deep red spirit flavoured with blackthorn plums.

A relationship with nature

In a country where most ingredients are flown in, a bunch of like-minded industry players have banded together to make a change by working with an organic farm in the Cameron Highlands.

Empress

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

epicure reviews: Aura

What do you do when you’ve got stunning interiors, a tourist magnet of an address, and unbeatable views over the city? Aura’s chef-owner Beppe de Vito could’ve taken it easy, slapped up a couple of casual Italian plates and waited for the tills to ring. But he didn’t. Instead, he’s fashioned a timelessly elegant venue poised to become a dining destination in its own right.

epicure reviews: Bacchanalia

With restaurants as with romance, how does one move on from a grand affair? Like marrying a human rights lawyer after dating a string of celebrity girlfriends, perhaps, Bacchanalia’s brand new Hong Kong Street venue is such a divergence from its maiden venture in the Masonic Club that parallels are hard to draw.

epicure reviews: Satsuki Teppan Kaiseki

Satsuki Teppan Kaiseki dispels all the notion that Teppanyaki restaurants cannot be posh or refined.

Best kushiyakis in Singapore

You may think of kushiyaki as simple skewered meats and vegetables, but their unpretentious presentation belies the precision that go into grilling them. A kushiyaki done well should yield a woody or smoky aroma, and ingredients that explode with flavour. There’s a certain charm in the partaking of kushiyaki – your senses heighten the moment the skewers are served right off the grill and onto your plate. Few things can beat the tactile satisfaction of pulling off chunks of tender, succulent meat off the wooden sticks. For this column, we tried the entire range of kushiyaki, from the commonly sighted yakitori to more premium varieties like grilled foie gras, and round up 10 establishments that make the cut.

Festive takeaways