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Discover the two forms of dining that capture the essence of Shanghai: Benbang—which reflects the city’s Chinese roots, and Hai Pai—which embodies its more cosmopolitan moods.
He’s known for his radical take on Sichuan cuisine, but chef Yu Bo shares how it’s all part of his plan to preserve his country’s culinary legacy.
Inspired by the traditional ways of Chinese water town Zhouzhuang, French designer Thomas Dariel gives three heritage buildings a modern makeover.
Stephane Cocu, who has trained in Auberge du Moulin de Chameron and opened L’Olivier restaurant in Montpellier, France, has stepped in to helm Waterfall Café, Shangri-La Hotel Singapore’s newest dining establishment.
We salute these restaurants, where noodles are still laboriously pulled by hand.
Chengdu may be an increasingly modern capital in Sichuan, but the locals know how to slow down and indulge in the city’s diverse cuisine and other simple pleasures, says chef Du Fei.
Staycations are a breeze to plan when you need a short breather, but Montigo Resorts, which combines the tranquillity of an island retreat and the panache of a world-class resort, also qualifies as a choice getaway without the fuss.
If your head is reeling from the dizzying array of new-fangled flavours this Mid-Autumn Festival, why not make your own mooncakes?
Boncafé International gets recognition for going green and has won double—Gold and Merit—at this year’s National Environment Agency’s 3R Packaging Awards.
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