Swiss Butchery Archives | epicure Magazine

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A feast like no other

STRESSED over christmas menu planning? Imagine the intense pressure that chefs go through to create the most lavish dos. epicure got six top chefs in the industry to dish about the MOST memorable parties that they have cooked for.

Ingrained in the culture

Rice cultivation takes on a whole new level of respect and pride in Japan, where different regions emphasise the unique tastes of their grains.

Best unadons in Singapore

There’s nothing quite as mouth-watering as a plump, glistening unagi nestling atop a bed of fragrant rice.

Royal revelry

Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.

A gastronomic high

With top toques from Europe and an imaginative mixologist, this year’s Chefs with Attitude promises to be an extravagant affair.

Best creative salads in Singapore

There is life beyond classic Caesar salads and everyday greens. These think-out-of-the-box creations get our vote of approval.

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.

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