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Precious pulp
Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.
Playing by his own roux
Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.
A tale of two cities
What happens when Parisian chic meets the roaring 20s of New York? The stylish NoMad Hotel, where even the most nomadic of travellers will be tempted to stay forever.
What’s cool for 2013?
The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.
The other Burgundy
For winemaker Grant Taylor, Central Otago’s various sub-regions offer fascinating opportunities to produce complex and top class Pinot Noirs.
January 2013 food hunting
Submit a photo of your favourite restaurant dish and win dining vouchers from InterContinental Singapore!
A nautical celebration
epicure’s Christmas masterclass was a cruise getaway that featured chef Stacey Teo’s festive recipes and plenty of egg nog to kick start the merrymaking into high gear.
Foam party
After being blown away by the taste of Orval—a beer produced in limited quantity from a Trappist brewery—in Belgium, hop fanatic Roland Utama was disappointed that he could not find the same elixir in Singapore.
The new side of sydney
Sydneysiders are on an inward journey and carving out a more defined identity, through their food, fashion, hospitality and everyday living.