#no sugar Archives | epicure Magazine

Hot eats in Oslo

The capital of Norway is teeming with activity especially when it comes to the food and drinks scene.

Masterclass: Cured Pink Peppercorn Salmon Confit and Caramelised Banana Tatin

A dish with multiple components doesn’t always have to take the whole afternoon to put together. Eric Ong, executive chef of PARKROYAL on Pickering shares his sure-fire recipes with us.

epicure won Front Cover of the Year 2017

Our February 2017: Dessert La La Land issue took home the Front Cover of the Year (Consumer) – Gold at the 2017 MPAS Awards.

GINZA ROKUKAKUTEI SINGAPORE

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

Old-school fare at Antoinette

The patisserie-cafe’s heritage dishes are just as delicious as its desserts.

Green is the New Black: Singapore’s only Conscious Festival is back

Back for its fourth edition, the festival will be held on 1 October at PARKROYAL on Pickering.

The seafood dinner buffet you can’t miss

Tuck into fresh crustaceans and other seafood creations at Lime Restaurant from now till 15 October.

5 last-minute mooncakes to buy in Singapore

Whether it’s the baked or snow skin variety, filled with salted egg yolk or offbeat ingredients, there’s something for every palate.

Best Japanese-style bakeries in Singapore

Given that bread was hardly a staple in Japan until recent decades, it’s impressive how the Japanese have become masters at baking. The country has won the Coupe du Monde de la Boulangerie (Bakery World Cup) twice over, in 2002 and 2012. It’s worth noting that, historically, breads have come out of the Japanese bakery or panya in two waves. The first arose in the late 19th century with the creation of the anpan, which has since birthed numerous pillowy offshoots with fillings from kare (curry) to kuri (chestnut). The second wave swept the nation only in the last fifty years or so with the invasion of French baking. Here in Singapore, Japanese-style bakeries have cleverly combined classic European baking techniques with their own yudane method of making soft, fluffy breads while incorporating other Asian ingredients to appeal to local taste buds.

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