#no sugar Archives | epicure Magazine

Chef Ashok Kumar of W Singapore – Sentosa Cove: “My house was my college”

We talk to chef Ashok Kumar about his family of chefs and cooks, and find out what’s the biggest drive in everything he does

Indulge in the best of Australian beef and lamb this June at The Great Steak Escape – Family Edition

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

European Union Meat Round Table highlights quality and sustainability at upcoming SFFA 2022

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

Luxury tableware brand Ruyi launches new Infini in Kintsugi collection with Saint Pierre’s Emmanuel Stroobant

It’s all about the beauty of imperfection, where each piece is characterised by organic curves and hand-painted gold details

Eat, sleep and…eat again: How to spend a Foodie Staycation at Regent Singapore

With a variety of places to dine at, including a Michelin-starred restaurant and award-winning bar, guests are spoilt for choice at the luxury hotel

Must-try new dining, drinking and wellness experiences in Bali

Bali beckons, so here is epicure’s guide to new wellness, drinking and dining experiences that you must try on your next trip to the island.

Get set for a multi-faceted dining experience at Wakuda Singapore, Marina Bay Sands

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

Discover Australian and Californian wines at these festivals and pop-ups this June 2022

New and familiar wines make a splash at these wine festivals and pop-ups from Australia and sunny California

Back to basics: New restaurants to try in Singapore this June 2022

Familiar flavours, traditional techniques, and elevated basics to help you navigate through the half-year mark

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