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Best tonkatsu in Singapore
The deep fried pork cutlet, a century-old interpretation of schnitzel, has evolved to become one of Japan’s best-loved treats. Our verdict on who does it best in Singapore.
We want to publish your recipes
Miele and epicure invite you to share the family recipes that are most dear to your heart. Submit your favourite family recipe and tell us in 50 words or less, the personal history or story behind it.
A fish called tai
Red sea bream might not be as famous or prominent as tuna or salmon outside Japan, but back home, this fish reigns as king.
Spotlight on: Koji Shimomura
The chef who trained in France, the birthplace of haute cuisine, and hails from the world’s gastronomic capital talks Michelin stars.
Romantic rendezvous
With Valentine’s Day only a week away, spending an evening with champagne and strawberries in a private flight capsule, and sampling a menu in the arrangement of a timeless Shakespearean play are just some inspired ways for a memorable celebration.
Grape fashion
Salvatore Ferragamo is on a quest to share the beauty of his birth region with the rest of the world, and he is doing it through wine, not fashion.
Best macarons in Singapore
The litmus test of this traditional French pastry: a meringue like texture and slight chewy centre. Here’s who made the shortlist.
Current barspeak
New York bartending maestro Sasha Petraske opened the speakeasy-style Milk and Honey in New York in 2009, and has gone on to open other tipple venues in the city, such as Little Branch and Dutch Kills. Petraske, who favours old school cocktails, updates us on what’s hip in the Big Apple.
Served by candlelight
While most men will be winning their dates over with diamonds and flowers this Valentine’s Day, six eligible bachelors are given a lesson by Top Chef finalist Leah Cohen on the culinary art of seduction