Food Features | epicure Magazine

A fish called tai

Red sea bream might not be as famous or prominent as tuna or salmon outside Japan, but back home, this fish reigns as king.

Spotlight on: Koji Shimomura

The chef who trained in France, the birthplace of haute cuisine, and hails from the world’s gastronomic capital talks Michelin stars.

With Valentine’s Day only a week away, spending an evening with champagne and strawberries in a private flight capsule, and sampling a menu in the arrangement of a timeless Shakespearean play are just some inspired ways for a memorable celebration.

Best macarons in Singapore

The litmus test of this traditional French pastry: a meringue like texture and slight chewy centre. Here’s who made the shortlist.

Current barspeak

New York bartending maestro Sasha Petraske opened the speakeasy-style Milk and Honey in New York in 2009, and has gone on to open other tipple venues in the city, such as Little Branch and Dutch Kills. Petraske, who favours old school cocktails, updates us on what’s hip in the Big Apple.