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Red alert
Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.
April 2013 subscription promotion
Subscribe to epicure magazine: save up to 30% and stand a chance to win dining vouchers to Raffles Courtyard at Raffles Hotel Singapore worth $200 each.
Talkin’ New York
From enjoying sushi suppers to lunching in gritty neighbourhoods, chef Daniel Boulud is a seasoned hand when it comes to staking out the Big Apple’s dining spots.
Traditional tastes
If you are taking bar legend Charles Schumann out for drinks in town, pick the quiet joints. Watering holes with deejays annoy him.
Heart on his sleeve
Mosel-based winemaker Ernst Loosen has battled old dogmas and proven his critics wrong by making award-winning wines.
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.