shopping

Peter Cuong Franklin – Modern Twist Of Vietnamese Flair

After graduating from Yale University and training at some of the best restaurants in Hong Kong, Chicago, and Bangkok, Peter Cuong Franklin moved back to his motherland with one goal – to make Vietnamese cuisine the newest contender on the fine dining scene. He speaks candidly with us about his inspiration, his goals, and how Covid-19 has impacted us all.

Mark Molnar – From Budapest To Saigon With Love

From humble beginnings, world-renowned Chef, Mark Molnar brings two decades of experience at some of the world’s top restaurants to inspire the kitchens and palates of Saigon’s most experienced foodies. Now leading a dedicated team at Vise Hospitality, Mark sees a bright future for the F&B industry in Vietnam.

Why meat-free alternative brand Quorn is gaining popularity

epicure speaks to the second of two plant-based brands that are satisfying cravings for alternative proteins.

Have a milk punch lunch in a bar

Origin Bar innovates with flavourful cocktails to pair with a three-course signature set lunch

Discovering the flavours of Java

epicure was invited to join Amanjiwo’s first Culinary Expedition to Java. Here’s how the memorable three-day gastronomic journey unfolds.

Keto Fine Dining

Launched in early 2021, Guiltless Gourmei by Ketomei is Singapore’s first online keto fine dining food brand.

Why go for plant-based meat?

epicure speaks to the first of two plant-based brands that are satisfying cravings for alternative proteins.

Now showing: Springtime in Japan

Takayama’s monthly seasonal menus showcase popular produce and new discoveries that keep diners going back for more.

The Best of Les Amis Group’s Concepts, All Under One Roof

Mix and match cuisines for the whole family with the Les Amis Group’s innovative restaurant and cloud kitchen concepts.

SUBSCRIBE

GET IT NOW

Download and read this month's digital issues
SUBSCRIBE

NEWSLETTER