IN A CLASS OF ITS OWN

Meet the talents behind Apéritif, Bali's eclectic fine-dining destination and 1920s-inspired craft cocktail bar.

Nicolas Tam Celebrates The Season's Best By Bringing Out The Natural Flavours

Head chef Nicolas Tam celebrates the season's best by bringing out the natural flavours of ingredient-centric dishes at his new restaurant Willow. No foam or smoke domes needed.

Asia's Best Female Chef 2022 Natsuko Shoji Of Été

Asia's Best Female Chef 2022 Natsuko Shoji of Été forges the path ahead for female chefs in Japan and around the region.

Mix And Match - Wine With Spicy Food

Having wine with spicy foods? Epicure asked experienced sommeliers how they would best tackle the longstanding dilemma and their wine pairing selections.

Ambassador Of Flavour

From a candlelit oceanfront dinner to an archipelago-inspired tasting menu at Indonesia's first Krug Ambassade restaurant, Raffles Bali offers a gamut of exclusive gastronomic experiences.

Working With Indonesia's Lesser-Known Ingredients

"Nothing is unknown if you wish to explore it" is the ethos of Locavore's current season tasting menu. Here's what chefs Eelke Plasmeijer and Ray Adriansyah can share about working with Indonesia's lesser-known ingredients.

The Great Escape

Bali beckons, so here is epicure's guide to new wellness, dining and drink experiences that you must try on your next trip to the island.

The Quest For Excellence

Managing director of EHL Campus (Singapore) Jenny Ang tells epicure why opening a hospitality school in Asia is the right move despite an ever-changing environment.

A Worthy Sea-Cation

Packed with a wide range of activities, entertainment and dining options, a cruise on the Spectrum of the Seas by Royal Caribbean is a surprisingly fun way to travel - even if it is to nowhere.

For The Love Of Spice

Find out how spices heighten your eating experience while offering a myriad of health benefits to complement your diet.

THE HAPPY BAKER

Executive pastry chef Richard Long at The Ritz-Carlton, Millenia Singapore tells us how he and his team balance consistency and innovation in everything they do.

TAKING THE HIGH ROAD

The past two years have been an infinite nightmare for the F&B industry. Restaurants in Singapore are still cautious even as rules relaxed.

ALL FIRED UP

An exclusive sneak peek at Mirazur chef Mauro Colagreco's new restaurant Fiamma at Capella Singapore.

SMALL BITES BOLD FLAVOURS

Chef Carles Abellán, founder of Tapas 24 Barcelona brings the authentic, convivial Spanish lifestyle and his love of tapas to Singapore. epicure caught up with him during his first visit to our shores.

How To Be A Grill Master!

Charcoal grilling doesn't have to be difficult as long as you have the right techniques, tools and a little patience. Here are some tips and tricks for the perfect barbecue.

Island Of Libations

From Seminyak's speakeasy within a speakeasy to Indonesia's first natural wine bar, epicure finds out how the pandemic has not stop Bali’s bar scene from flourishing.

Better With Age

Fermentation, perhaps the oldest biotech process, has been around for millennia, giving longer shelf life to fresh produce and preventing foods from spoiling. But it is only now that we are learning to appreciate the health benefits that come with fermented foods.

Meet The Trailblazers

Here are three women winemakers in Australia who are levelling the playing field and inspiring a generation of younger winemakers across the globe.

Get Out And About

Take your travels and outdoor adventures up a notch with these stylish accessories and gadgets.

IFTAR FEASTING

Whether you need a table at the city's best dining spot, or a convenient yet luxe take-home spread, here's our list of lavish halal-certified dining options to bring the family together this Ramadan.

EXPANDING HORIZONS

Permata Singapore's new culinary director, chef Mel Dean, reveals his inspiration behind progressive Nusantara cuisine and why each dish is more than an homage to the region's ethnic and cultural diversity.

BEFORE SUNSET

A lot has been said about the sparkling blue curves of Jimbaran Bay or the magnificent laps one can do in Sundara's 57-metre beachfront infinity pool.

A DIFFERENT CUT

The Proper Concepts Group has gone from strength to strength, expanding its repertoire of restaurants even during the pandemic. Cofounder and managing director Sheen Jet Leong reveals the secrets to its success.

A NEW CHAPTER FOR 67 PALL MALL

London’s most talked-about private wine club is set to open its doors to the first Asian outpost. The founder and CEO, Grant Ashton, talks about the Singapore branch’s offerings, his quest for the right location and international expansion.

Vibrant Cultures Of Indonesia's Seven Main Regions Throughout 2022

Find out how The Apurva Kempinski Bali highlights the vibrant cultures of Indonesia’s seven main regions throughout 2022.

Unique Yushengs To Kick-Start The Celebrations For A Prosperous Chinese New Year

Whether it’s a modern take on the classic dish or an indulgent creation using the most premium and exotic ingredients, let these unique yushengs kick-start the celebrations for a prosperous Chinese New Year.

Bringing A Modern Slant To Well Loved Sichuan And Cantonese Cuisines

Si Chuan Dou Hua’s executive Cantonese chef Hoo Chee Keong leads the way in bringing a modern slant to well loved Sichuan and Cantonese cuisines.

The Best And Brightest

At the 8th Design Excellence Awards 2021, winners of the Best F&B Design categories were lauded for their compelling designs that elevate gastronomic experiences.

What It Takes For Chefs To Rise To The Top!

Akane Eno is the chef-owner of Ichigo Ichie and the only Japanese female to helm a fine-dining kappo restaurant in Singapore. She reveals what it takes for chefs like her to rise to the top.

Go With Your Gut

Probiotics, prebiotics, fermented foods, microbiomes – these aren’t just trending buzzwords anymore. We talk to industry experts to understand what makes gut health so integral to our overall well-being and the kind of foods that can make all the difference.