#superfoodsperu Archives | epicure Magazine

Best tacos in Singapore

Authentic Mexican tacos never come in crispy corn shells (that’s a sure sign of a butchered Tex-Mex variant). They’re always soft – made from corn or wheat flour – and piled high with seasoned meats, piquant salsa and flavour builders like onions and coriander. No wonder this street food is fast coming back into vogue.

Mediterranean progeny

Family dinners for Jean-Philippe Patruno in Grenoble were 100-person affairs, marked by copious amounts of polenta with porcini.

Best mille-feuilles in Singapore

The mille-feuille has many names: vanilla slice, Napoleon or custard pastry. Its exact origins are a little hazy, but its form is almost always standard, comprising three layers of puff pastry (pâte feuilletée) alternating with two layers of pastry cream (crème pâtissière).

Lollapalooza

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

FYR Cycene Ond Drinc

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

Adrift by David Myers

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

The sun is rising

Seamlessly blending cutting-edge design with traditional Chinese culture and philosophy, the newly opened Sunrise Kempinski Hotel in Beijing promises to become one of the world’s most iconic architectural structures.

Best croquetas in Singapore

The Spaniard’s rendition of the French croquette, these fried poppers are a staple on tapas menus. Eat them hot – crisp breadcrumbed exteriors give way to molten centres of velvety smooth béchamel, the perfect foil to chunks of salty jamón, earthy setas and rich seafood. We’ve rounded up our top picks of the addictive starchy morsels.

Best bloody marys with a twist in Singapore

Local bartenders are injecting cheeky touches into this tomato-based classic. Here’s where to sip on the best of these novel tipples.

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