epicure magazine

Epicure magazine celebrates its 2nd anniversary at Singapore St. Regis Singapore with over 300 guests.

A behind-the-scenes look at Restaurant Andre's kitchen, and the leadup to the one-night only 'Experience of Art, Inspiration and Emotions' collabor...

Head chef of Boathouse, Jonathon Koh, creates a multi-course meal inspired by signature perfumes.

Instead of steak and wine, why not surprise your other half with a hearty breakfast? Wild Honey's executive chef Andreas Nauser shares three mornin...

Executive chef Calvin Yeung from One on the Bund reveals Szechuan, Beijing and Shandong recipes for a splendid Chinese New Year feast.

You can throw a memorable party and still find time to enjoy the experience. Heather Barrie, owner of Fine Palate Catering and Cafe, shows how to w...

Executive chef, Ryan Sonson and sous chef, Andrew Tharm of The Garden at The Sentosa Resort and Spa, demonstrate three light and tasty recipes that...