room package Archives | epicure Magazine

Japan under one roof

From ramen to wagyu, and shochu to sake, Oishii Japan 2013 brings some of the country’s best gourmet purveyors to town in October.

Coming out of its shell

To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.

It’s all in the decor

Avoid the predictable addresses and check into these characterful accommodations for a vacation that is just as satisfying.

Exotic retreats

Bask in these luxury resort destinations mixed with a hint of heritage.

Best lemon tarts in Singapore

With its tangy curd and buttery shell, this petite treat packs a punch in every bite.

Root formulas

Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.

The Perrier Pop 150 is a non-alcoholic cocktail to celebrate the brand’s 150 years, in an Andy Warhol-styled party. It has strong floral flavours, and its structural way of serving makes the Perrier Pop 150 a very unique cocktail.

A sensory experience

From Michelin-starred restaurants to local street food crawls, a Gourmet Trails holiday with custom travel specialist RevePlanner lets travellers explore a destination through its multifaceted culinary scene.

Four legs good

Nicknamed a ‘walking olive tree’, the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.

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