Swiss Butchery Archives | epicure Magazine

Underrated star

Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.

Been there, done that

How does a chef who’s done it all—earned three Michelin stars, conferred The Legion of Honor, and awarded an honorary craftsmen title—define his greatest career moment? We ask Eric Frechon.

Event of the month: Epicurean Market

Sure, a number of food fairs and gourmet festivals are beginning to take over our social calendar. But what’s not to love about a gathering of purveyors and restaurants at Marina Bay Sands’ inaugural Epicurean Market?

Be your own barista

Ever wondered what it takes to pull the perfect shot of espresso? Here’s your chance to jump the counter and become your own barista.

Best custard buns in Singapore

These salted-egg yolk custard buns require a mastery of the recipe to perfect both the bun and filling. We salute our 10 favourites here.

Precious pulp

Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.

Playing by his own roux

Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.

What’s cool for 2013?

The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.

A nautical celebration

epicure’s Christmas masterclass was a cruise getaway that featured chef Stacey Teo’s festive recipes and plenty of egg nog to kick start the merrymaking into high gear.

Swiss Butchery