Six days in Madrid

To the new coterie of chefs who are marrying traditional flavours with futuristic cooking techniques, Spain is a veritable destination. André Chiang shares his first impressions of the city with epicure.

The pride of Prüm

Meet Katharina Prüm, the lady who’s set to bring her family-owned winery to the world.

Secrets unveiled

How much can one learn at a three-hour culinary workshop? Plenty, as Adeline Wong and Jasmine Tham find out when the passionate chef in question is Jean-Charles Dubois.

A table at La Mamounia

Marrakesh’s iconic hotel, La Mamounia, reopens after a lavish makeover.


This Japanese fine dining restaurant shows that you can enjoy great kaiseki cuisine without burning a hole in your wallet.

World of flavours under one roof

The Icelandic volcanic ash put a dampener on some travel plans, but that didn’t stop the Food&Hotel Asia 2010 from drawing 52, 000 attendees—a record-breaking attendance. epicure thronged the trade event’s gargantuan halls to fill you in on the treats.

A seafood affair

Join us at The Cliff for an exclusive five-course dinner with matching award-winning Duval-Leroy champagnes from Top Wines on 15 March.

On the right track

Some of the finest cuisines in the world can be found onboard trains. Scott Adams hops on three rail journeys for an unforgettable culinary ride.

Subtle accents

A breakaway from dramatic Chinese restaurant décor, Chinois by Susur Lee, is an exercise in restrained elegance. Lin Weiwen explores its aesthetic moods.



Download and read this month's digital issues