#no sugar

Best sticky date pudding in Singapore

This classic British dessert is seemingly simple to execute. But it requires the right amount of moisture, density and sweetness. Here are the ones who aced our test.

Oui, oishii

Burgundy Michelin starred-chef Laurent Peugeot and Japanese chef Yoshida Tetsuya demonstrate the beauty of marrying French cuisine and Japanese flavours with the new LP + Tetsu that opens at Tanglin Mall this month.

Urban art movement

On a typical Friday night on Club Street, the bars are bustling with expatriates and locals alike celebrating the eve of the weekend with after-work drinks in hand.

Primed for success

David Blackmore’s fridge—in his farmhouse at Alexandra in Victoria, Australia—is a carnivore’s dream.

A cooke’s tour

It’s 5.30pm on a Saturday at The Atlantic at Melbourne’s Crown Entertainment Complex. The open kitchen is a blur of moving white figures. A faint smell of butter lingers lightly in the air. The staff are anticipating a full-house today in their 300-seat establishment, one of Melbourne’s newest tables. The food is modern European, focusing on seasonal seafood, especially fish.

Regional delicacies

Savour produce from the Pacific, with ‘Pleasures Across the Pacific’ at 10 at Claymore restaurant.

A new bloom

In the run up to Marina Mandarin Singapore’s 25th anniversary next January, Peach Blossoms has undergone a million dollar makeover with expanded seating capacity and a newly appointed chef.

Spotlight on: Michele Sorrentino

The Michelin-starred chef and owner of Antica Trattoria Botteganova, one of Tuscany’s top tables, tells epicure why he left his restaurant of 17 years to carve a new niche in a little corner of The Goodman Arts Centre here.

Fusion of flavours

Expect a refreshing fusion of flavours at Krish this Deepavali—a result of owner, Nikhil Krishnan’s training in French culinary arts, and coupled with his Indian background.

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