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There’s nothing quite as mouth-watering as a plump, glistening unagi nestling atop a bed of fragrant rice.
Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
Chef Irfan Pabaney’s love affair with Mumbai stems from the city’s blend of cosmopolitan energy and traditional charms.
With top toques from Europe and an imaginative mixologist, this year’s Chefs with Attitude promises to be an extravagant affair.
There is life beyond classic Caesar salads and everyday greens. These think-out-of-the-box creations get our vote of approval.
Is it a hotel, a guesthouse or a bed & breakfast? No, it is a unique convento in the unknown region of Salento in southern Italy—run by an English Lord. Come here to slow-travel, relax and eat like a real Italian.
From ramen to wagyu, and shochu to sake, Oishii Japan 2013 brings some of the country’s best gourmet purveyors to town in October.
Street foods stalls in Penang all operate at different times, so the trick is in knowing when to visit, says chef Adolf Tan. And while you are in the city, don’t forget to check out its charming heritage sites.
To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
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