Epicure - 2021-08-01

• Finding comfort in Candlenut’s elevated Peranakan fare, with three recipes by chef-owner Malcolm Lee that pay homage to family and heritage
• How to pair wine with Southeast Asian food, according to Master of Wine Richard Hemming
• Barry Quek from Whey Mathew Leong from À L’aise
• New menu at Si Chuan Dou Hua; Bali’s black pigs
• En Primeur 2020 goes digital
• 50 Grand Hyatt Singapore’s director of culinary operations, Lucas Glanville, on the hotel’s sustainabi­lity efforts
• Four Seasons Resort Bali’s dedicated Cancer Care Massage and bespoke wellness programme
• Local treasures, and where to find them
• Celebratin­g local with three-Michelinst­arred Mirazur
• Season three of Gordon Ramsay: Uncharted
• New hotels in Hanoi, Bali and the Maldives
• Saluting our resilient F&B industry
• The Morning Machine
• MAN ON A MISSION
• BACK TO BLACK
• YOUR CULINARY CONCIERGE FOR ALL THINGS JAPANESE
• Yi Jun Juan, at No Sleep Club, recreates this 90’s classic, with tequila at its base.
• COMPLETING THE ECOSYSTEM
• OYSTERS ROCKEFELLE­R WITH CREAMED SPINACH AND BREAD CRUMBS

Epicure - 2021-06-01

Epicure - 2021-10-01