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Laidback gem
Street foods stalls in Penang all operate at different times, so the trick is in knowing when to visit, says chef Adolf Tan. And while you are in the city, don’t forget to check out its charming heritage sites.
Sweet solutions
Bordeaux-based oenologist, Fabrice Dubourdieu, always brings a bottle of Sauternes to Asian dinners as the elixir is an effective all–rounder for wine pairings.
Planting a brighter future
Having established his reputation with impressive Shirazes, Barossa Valley-based winemaker, Grant Burge, is now experimenting with Pinot Noir in Tasmania.
Coming out of its shell
To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
August 2013 food hunting
Submit a photo of your favourite restaurant dish and win dining vouchers to Violet Oon’s Kitchen worth $200 each.
August 2013 subscription promotion
Subscribe to epicure magazine: save up to 30% and stand a chance to win a Short Vase from Royal Selangor’s Vapour Collection worth $290.
It’s all in the decor
Avoid the predictable addresses and check into these characterful accommodations for a vacation that is just as satisfying.
Exotic retreats
Bask in these luxury resort destinations mixed with a hint of heritage.
July 2013 subscription promotion
Subscribe to epicure magazine: save up to 30% and stand a chance to win Mediterraneo Large Fruit Bowls from Alessi worth $208.