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Chef-owner Michael Wilson’s new menu at Marguerite is a delightful celebration of spring
The bar nosh staple of the Brits is tricky to get right, requiring a flavourful yet crisp batter, well-cooked fish and thick-cut chips, all without being too greasy. Here’s the pick of the lot.
The restaurant’s new executive chef Jake Kowalewski brings a fresh produce-focussed and sustainability-driven approach to the world’s highest urban microbrewery
The month-long “steak-out” features a handpicked selection of the best restaurants, butcheries, and retailers in Singapore that offer the best of Australian meat
The interactive EU Meat Round Table features industry gurus and F&B business experts as they share their deep insights and knowledge to promote better trade and greater sustainability
It’s all about the beauty of imperfection, where each piece is characterised by organic curves and hand-painted gold details
Chef Tetsuya Wakuda’s second restaurant at Marina Bay Sands is an uber-chic Japanese dining concept realised in collaboration together with 50 Eggs Hospitality Group
New and familiar wines make a splash at these wine festivals and pop-ups from Australia and sunny California
Familiar flavours, traditional techniques, and elevated basics to help you navigate through the half-year mark
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