Princess Terrace Archives | epicure Magazine

Auspicious and unique yushengs in Singapore to welcome Chinese New Year 2022

Whether it’s a modern take on the classic dish or an indulgent creation using the most premium and exotic ingredients, here are our top picks of yushengs for a memorable lo hei

Interview: Executive chef Poul Andrias Ziska of two-Michelin-starred KOKS

Expect pure, clean flavours of the ocean alongside traditional fermented meats at the KOKS residency at Grand Hyatt Singapore, says the executive chef

REBOOT YOURSELF AT NOMU IZAKAYA

Located in the heart of Saigon’s District 1, Nomu Izakaya is a modern Japanese Izakaya recently taken over by Chef Adrian Chong.

Chef Ace Tan’s residency, AISA, at Stellar at 1-Altitude unfolds its second chapter

The progressive chef explores the four seasons and five Chinese elements with gastronomy and art

Bob’s Bar Relaunches with a New Cocktail Menu

Enjoy craft cocktails and delectable bar bites in this quiet pocket of solace on Sentosa island.

Best Cereal Prawns in Singapore

Cereal prawns are a quintessential favourite in Chinese restaurants because of its addictive combination of succulent prawns and fragrant, crunchy cereal. Created in our local tze char kitchens, this dish is perfected by deep-frying prawns in an heady mixture of butter, Nestum cereal, curry leaves and chilli for the ultimate gratification. Start your 2016 on a sinful note with our favourite renditions of this classic Singaporean dish.