#no sugar Archives | epicure Magazine

A 2-day only Catalan feast from one Michelin-starred Barrafina

The culinary team from Barrafina will be flying down from London to take over OLA Cocina Del Mar’s kitchen on 2 and 3 March, and we hear that seats are selling fast.

Three new restaurants to check out this February

Looking for a new restaurant to add to your bucket list? Get seated at these destination diners.

Enjoy plant-based hot dogs from Beyond Sausage at Grand Hyatt Singapore

Another option for plant-based foodies

Eight Valentine’s Day specials for all romantics out there

Mix things up with specially curated Valentine’s Day packages designed to keep things rosy between you and yours.

Here’s what we think of the food at Resorts World Sentosa’s table65

Michelin-starred chef Richard von Oostenbrugge’s low-on-frills cuisine is produce-driven and every bit as fascinating as promised.

3 places to buy bak kwa without queuing

Why wait in line for hours when you can enjoy these juicy alternatives?

8 Days of Fruity Prosperity at Le Meridien Singapore, Sentosa

Kick-start your Chinese New Year feasting with an indulgent buffet spread at Le Meridien Singapore, Sentosa.

Have a Bountiful Chinese New Year Feast at One Farrer Hotel

The hotel offers a variety of options from Wealthy Poon Choi to a DIY yu sheng station.

Learn how to bake like a chef with Kenwood

Explore the wonders of Kenwood’s Cooking Chef KCC 9040S with Alex Zhu, corporate chef of Do.Main Bakery. Join him as he whips up tantalising scones. Serves 2 3 cups (381 grams) all-purpose flour 1/3 cup (66 grams) granulated sugar 1 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 1 1/2 sticks (170 grams) unsalted

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