take-away Archives | epicure Magazine

Taste, tradition and European savour-faire

Charcuterie is proudly part of France’s rich culinary history. Here’s how one producer keeps the tradition alive for five generations

Refreshed contemporary Chinese creations at Yì by Jereme Leung, Raffles Hotel Singapore

Presented by masterchef Jereme Leung and conceptualised together with executive Chinese chef Yap Poh Weng, the restaurant’s revitalised menu features a delectable repertoire of new and refined dishes

Best pork knuckles in Singapore

Oktoberfest occurs only once a year, but there’s no reason why you shouldn’t enjoy this German delicacy all year round. Pork knuckles are one of the most famous and delicious german foods around. The best pork knuckles you find in Singapore are usually cooked with authentic German methods. The result is a deep-fried skin, crunchy golden crisp, with the meat steeped in delectable, stewing juices. If you’re looking to satisfy your crispy pork knuckle cravings, here’s the best of the lot.

Lunch Hour at French restaurant Claudine

Lunch was never this much fun before monthly-rotating specials at Lunch Hour at Claudine

MasterChef winner Derek Cheong presents artisanal chocolate brand Kakkow

Offbeat flavours like Miso and Genmaicha, and Corn and Truffle will whet your appetite for the quirky and unusual

Provenance and the new face of Peruvian gastronomy, a few metres at a time

MASL (Meters Above Sea Level) is an exclusive three-month residency presented by Singapore’s Mandala Masters and Mandala Club, showcasing incredible local Peruvian ingredients found at varying altitudes across the country

These mooncakes will be the stars of every Mid-Autumn reunion this 2022

This year’s mooncake offerings are as varied as they come, with creative packaging in the form of Monopoly boards and spinning mood lamps, and unique bold flavours

Best Mac & Cheeses in Singapore

Mac & cheese is the ultimate all-American comfort food. The humble dish of macaroni pasta engulfed in a thick cheese sauce has undergone various incarnations – layered with ground beef, lobster, drizzled with truffle oil or garnished with caviar. The first recorded recipe appeared in a cookbook in 1824, where the three main ingredients were cheese, macaroni and butter, all to be layered together and baked in an oven. This popular dish is so loved that it even earned a holiday in its honour; 14 July is known as National Macaroni and Cheese Day.

Sip zero-waste cocktails at these 13 bars

Flor de Caña’s ‘Zero Waste Cocktails’ initiative returns and sets out to reduce waste across bars

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