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Quest for the best
A dining experience at the new Rakuzen reveals clean, pure flavours thanks to a twice-weekly import of sashimi from Ishikawa and Kagawa prefectures, and brown rice sourced from Akita, which is freshly milled on premises.
December 2011 subscription promotion
Subscribe to epicure magazine: save up to 30% and stand a chance to win a pair of Legle teacup and saucer sets from ToTT Store worth $308 each!
Best sticky date pudding in Singapore
This classic British dessert is seemingly simple to execute. But it requires the right amount of moisture, density and sweetness. Here are the ones who aced our test.
Oui, oishii
Burgundy Michelin starred-chef Laurent Peugeot and Japanese chef Yoshida Tetsuya demonstrate the beauty of marrying French cuisine and Japanese flavours with the new LP + Tetsu that opens at Tanglin Mall this month.
Pulp fiction in a bottle
It wouldn’t be far-fetched to say that Matt Gant aims to be the Quentin Tarantino of the Barossa wine industry. He shares how he is putting the fun back into grape appreciation.
Sip and sample
With 53 different kinds of wines by the glass at The Tastings Room, guests will have a field day sampling and picking their favourite quaffs, instead of having to purchase them by the bottle first.
Savouring secret Berlin
It’s not just restaurants that are part of the famous Berlin underground scene. Even the locations of hip hotels are a game of hide and seek. Here’s how to track down the covert addresses.
Cold escapades
Time to start packing your woollen socks and thermals for a chilly winter holiday. These cool ice hotels offer an opportunity to embrace winter and view the mystical Northern Lights.
Urban art movement
On a typical Friday night on Club Street, the bars are bustling with expatriates and locals alike celebrating the eve of the weekend with after-work drinks in hand.