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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.
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.