take-away Archives | epicure Magazine

Best pasta frutti di mare in Singapore

For a nation that loves carbs and seafood, there are few things more satisfying than a perfectly cooked plate of al dente pasta brimming with fresh catch. Literally translating to ‘fruits of the sea’, this dish likely originated in the seaside villages of Italy, where fisherman cooked what they couldn’t sell and served the seafood stew with pasta. Our favourite renditions of the lip-smacking frutti di mare come loaded with various ocean gems cooked in either a tomato-based sauce or a garlicky white wine version, but each packing a hearty punch of flavour and freshness.

Swa Garden’s closure makes us crave for chye poh hor fun

This is what we will miss most at our favourite Teochew restaurant.

Where to eat and drink this Easter weekend

Celebrate the long weekend with delectable tea sets, bouncy castles, baking workshops and more this Easter.

AYANA Resort and Spa Bali’s award-winning cuisine at The Fullerton Hotel Singapore

Expect traditional Balinese fare such as Babi Guling and Bebek Betutu.

Ginett Restaurant & Wine Bar

What to eat: traditional French onion soup and tuna tartare

Sessions

Our team goes undercover to suss out the latest and most talked about restaurants in town

To market, to market

There might be no one better to introduce the unpolished, gritty side of Bali’s street food and market scene than Will Meyrick, who has lived in Bali for over a decade. Along the way he shares cultural insights to his adopted country that few outsiders know.

Reaching for the stars

Asia’s 50 Best Restaurants has made stars out of obscure talents and catapulated popular chefs to even greater fame. We got a peek into the high-octane event in Bangkok and assess the impact of the awards on the Asian dining scene.

Masterclass: Paella

The secret to cooking a scrumptious paella with the coveted soccarat is more than just about controlling the fire.

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