Swiss Butchery Archives | epicure Magazine

Tim Ho Wan at Capella

Beat the snaking queues for Tim Ho Wan’s legendary barbecue pork buns at Cassia, Capella, where one Michelin-starred dim dum master Mak Kwai Pui will serve as guest chef from 11 to 14 October.

Standard chartered mid-autumn specials

Standard Chartered card members are in for a mid-autumn treat this September that’s sure to take you over the moon. We do a roundup of where to go to enjoy these privileges.

City of duality

Discover the two forms of dining that capture the essence of Shanghai: Benbang—which reflects the city’s Chinese roots, and Hai Pai—which embodies its more cosmopolitan moods.

The maverick chef

He’s known for his radical take on Sichuan cuisine, but chef Yu Bo shares how it’s all part of his plan to preserve his country’s culinary legacy.

Chinoise chic

Inspired by the traditional ways of Chinese water town Zhouzhuang, French designer Thomas Dariel gives three heritage buildings a modern makeover.

Stephane Cocu, who has trained in Auberge du Moulin de Chameron and opened L’Olivier restaurant in Montpellier, France, has stepped in to helm Waterfall Café, Shangri-La Hotel Singapore’s newest dining establishment.

Best la mian in Singapore

We salute these restaurants, where noodles are still laboriously pulled by hand.

Home baked goodness

If your head is reeling from the dizzying array of new-fangled flavours this Mid-Autumn Festival, why not make your own mooncakes?

Boncafé wins double at 3R Packaging Award 2012

Boncafé International gets recognition for going green and has won double—Gold and Merit—at this year’s National Environment Agency’s 3R Packaging Awards.

Swiss Butchery