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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.
Antoinette’s prettiest collection yet
With the onslaught of fresh berries and stone fruit this season comes chef Pang Kok Keong’s most feminine selection of cakes yet.
Cathay restaurant pulls down its shutters
The Cathay Restaurant, previously housed on the second floor of The Cathay building in Handy Road, has ceased operations since 15 June.
Ladies’ night – the gourmet version
Tired of hitting the bars on yet another Wednesday night? Get down to Joel Robuchon Restaurant for Ladies’ Night.
Putu mayam made with love? Yes please
The mother and son duo who drew snaking queues at their Heavens stall in Ghim Moh for their famous putu mayam, royal thosai and appam will be reprising these same signatures at The Fullerton Hotel Singapore from 9 to 19 July.
The new Coriander Leaf
Known for Asian comfort food, Coriander Leaf, recently reopened at CHIJMES and has revamped its menu.
Sum Yi Tai
Our team goes undercover to suss out the latest and most talked about restaurants in town.
Neon Pigeon
Our team goes undercover to suss out the latest and most talked about restaurants in town
June 2015 subscription promotion
Subscribe to epicure magazine: save up to 30% and stand a chance to win 2D1N Weekend Stay in a Superior Room at PARKROYAL on Pickering worth $620 each.