take-away Archives | epicure Magazine

Front roe status

To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.

Best panna cottas in Singapore

Panna cotta perfection comes comes down to three simple factors: the cream, sweetness, and just the right amount of gelatin. We suss out the best ten.

The farmer’s chef

After getting a firsthand look at the origins of various ingredients, chef Guy Martin is more convinced than ever that French cuisine reigns supreme.

Satay inn fiesta

Satay Inn fiesta

Pearl of the Andaman sea

Few getaways attract Singaporeans the way Phuket does. We checked into Indochine Hotels and Resorts recently for a weekend of fishing and relaxation.

A reinvigorated classic

London’s The Ampersand Hotel, gets a dapper makeover. Imagine high contrast tessellated floors, pops of rich colour and graphic references to European science naturalists.

The distil of Redzepi’s genius

If Monet captured a transient fleeting moment of nature on canvas, Redzepi does the same on the plate. But there’s more to his creative philosophy than good food on the table.