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Mapping out the flavours of Thailand

The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.

A culinary homecoming

Sri Lankan Chef Dharshan Munidasa stakes claim on what is rightfully his homeland’s national produce—the Sri Lankan crab.

March 2013 food hunting

Submit a photo of your favourite restaurant dish and win Thanying Restaurant dining vouchers worth $200 each.

March 2013 subscription promotion

Subscribe to epicure magazine: save up to 30% and stand a chance to win Dining vouchers to Edge at Pan Pacific worth $200 each.

A bite of french culture

Chef Marcus Edwin Wu eats his way through Paris’ bakeries, markets and restaurants, and debunks the myth about unfriendly Parisians.

Legally delicious vinos

A winemaker by day (and weekends) and a criminal judge by night, George Shinas, shares how the cheeky names behind his wines came about and why drought can be a good thing for his vines.

Chip off the old block

François and Louis Mitjavile show that intuition and gumption are what it takes to stand out in the crowded world of Bordeaux winemaking.

A good green curry can take your tastebuds on a ride with its salty and spicy flavours, accentuated by an underlying sweetness and fragrance from the herbs and vegetables used. Here are the 10 we liked best.

Going green

The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.