Swiss Butchery

Join the epicure cover contest

Vote for your favourite epicure cover of the year and win a 24-piece Asta Barocca Cutlery Set by Alessi worth $775!

Whimisical sweets

The dessert creations of Jen Shen, executive pastry chef at CUT, will strike a chord with anyone who’s spent their early years revelling in the picnics and treats of children’s literature.

Epicure magazine celebrates World Gourmet Summit 2012

With a lineup of international chefs under one roof, sought after wine dinners and masterclasses, savvy gourmets know that the world-renowned gastronomic extravaganza is still the one to beat.

Best pavlovas in Singapore

This dessert calls for a meringue with a light and crispy crust, and soft interiors. Here are the ones that passed our test.

Plate scraping heights

Never heard of a Falsche Prinzregententorte? Chef Otto Koch, from one Michelin-starred Restaurant 181 at the Olympic Tower in Munich, Germany, will not only explain his spin on the buttercream layered torte, he’ll personally make and serve you one at The Gourmet Towers of the World gala dinner in Equinox Restaurant on 16 and 18 March.

Go Thai at aquamarine

Chef Jareuk Sriaroon is set to charm palates at AquaMarine with his tantalising brand of Thai cuisine.

FHA returns

This year’s edition of Food&Hotel Asia, to be held from 17 to 20 April, promises to be bigger and better.

The thin red line

Considered to be the caviar of the spice rack, aromatic saffron threads can awaken a staid dish, impart Mediterranean warmth to savouries, and make curious combinations with desserts.

Rule breaker

Pascal Barbot redefines the apex of French dining with his informal, less-is-more approach.

SUBSCRIBE

GET IT NOW

Download and read this month's digital issues
SUBSCRIBE

NEWSLETTER