July's Highlights

The kitchen report
01.07.15
The kitchen report
In response to lifestyle changes, the kitchen has evolved beyond its basic functions of cooking and preparing food.
Spaces to create
01.07.15
Spaces to create
epicure rounds up the most kitted out cooking studios in town where serious home chefs can whip up a restaurant-worthy meal.
Rest in at the Westin
01.07.15
Rest in at the Westin
Sundays are about languorous lie-ins, which is why The Westin Singapore has launched an aptly named Lazy Sunday Lunch. The two and a half hour affair lets guests indulge at a leisurely pace, and with so much of variety on offer, you’ll want to take your time.
Marco on a roll
01.07.15
Marco on a roll
Now head chef of Zafferano, Marco Guccio continues to impress with the same unapologetic flavours he’s known for. All pizzas have been nixed off the main menu (he considers them far too casual for the main restaurant) and replaced with dishes either dal mare (from the sea) or dalla terra (of the land).

Food

From around the world, we'll bring you the latest news and features

Slice of life
01.07.15
Slice of life
Spizza Mercato’s menu retains Spizza favourites Burratina, thin-crust pizzas, and handmade pastas, but will also excite with a new selection that includes Panini Sandwiches, Torta (a small, cheese-rich deep-dish pizza), and the Panzerotti, a mini pizza folded over into a puff.
Best quiches in Singapore
01.07.15
Best quiches in Singapore
When it comes to this savoury tart, there’s no concession for store-bought dough. Crusts (often a pâte brisée or flaky pie dough) should be handmade and preferably blind-baked to stay crisp enough to contain the slightly quivering custard within. Yet, its buttery richness should crumble and melt in your mouth. This is not the time for calorie-counting either – full-fat dairy makes for eggy fillings that are almost soufflé-like. Lastly, no matter the toppings, they should all be cooked separately to render their full flavour before they get tossed into the mix.
Dominique Ansel Kitchen
01.06.15
Dominique Ansel Kitchen
At the new Dominique Ansel Kitchen in New York’s West Village, more than 70 percent of the menu is finished, assembled, or baked upon order – a huge boon for anyone who has tasted the difference between madeleines that are freshly baked and not.

Wine & Drinks

Wines, spirits and the people who make them…

Let the taps run
01.07.15
Let the taps run
Among the new food concepts at Capitol Piazza is TAP Craft Beer Bar, a partner establishment of Thirsty Craft Beer Shop.
Cocktail legends
01.06.15
Cocktail legends
Move over, Juniper Sling! Tippling Club has done it again by crafting the second scent-sory cocktail based on Penhaligon’s perfume chart.
Bar none
05.05.15
Bar none
epicure gives you the in and outs to get your drink on, at these three underrated bars.

Food Hunting

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Travel

The latest hotspots and destination reports

Aged to perfection
01.07.15
Aged to perfection
‘Old is gold’ has long been Soho House’s design ethos. Travel back in time to the Ottoman era at the hotel group’s newest outpost in Istanbul, where a 19th century palazzo has been restored to its former glory.
First light
01.06.15
First light
With an abundance of crystal at its disposal, the Baccarat Hotel & Residences could have easily gone the route of blindingly garish. But when placed in the hands of the French and New Yorkers, the result is a lust-worthy property dripping with elegance and refinement – befitting of its prestigious address.
Bluer than blue coasts
05.05.15
Bluer than blue coasts
Thriving with natural beauty and urban reform, the French Riviera has beckoned many to her doorsteps, leading them through the cobbled streets of Nice, the bust ports of Marseilles, and a quiet table atop the hill of Eze Village.