Epicure - 1 Aug 2025
Singapore’s female pastry chefs
Epicurean trails: From Ipoh’s Local Eats to Shanghai’s Luxe Dining
Guardians of Flavour: Singapore’s Culinary Custodians
Flavours that stay with us
Meet three female pastry chefs in Singapore’s fine dining kitchens who are redefining dessert as a precise, personal expression of craft and creativity.
As part of its SG60 celebrations, The Whisky Store has partnered with six distilleries to release an exclusive set of official single cask whiskies.
Chef Michael Wilson returns to Gippsland to reconnect with old friends and rediscover the beauty of provenance — from regenerative farms and olive groves to small batch distilleries.
A new generation of homegrown brands is rethinking what it means to eat well: by placing sustainability, provenance, and pure flavour at the heart of every bite.
The Albion by Kirk Westaway reimagines British comfort food through a modern, thoughtful and produce-driven lens – right in the heart of Ho Chi Minh City.
Richard Hemming MW, 67 Pall Mall’s head of wine, Asia reveals what it takes for China to pour itself into the global canon of serious wine.
Four Singaporeans living overseas share the local dishes they long for, and what they do when a craving for home strikes.
These passionate Singaporeans are preserving our food culture and serving up their own narratives around local fare.
Amsterdam
Shanghai
India
Ipoh
SG60 Sips
Measured beauty
Louisa Lim
Jeanette Ow,
Soh Hui Shan
KEEPERS OF THE Flame
A new taste of home
A palate for home
Modern talking
Modern talking
TIMELESS ELEGANCE
A culinary homecoming
GIPPSLAND’S GREAT OUTDOORS
GIPPSLAND’S CELLAR DOOR GEMS
Extraordinary pours
Raising a glass to China’s wine revolution
Plate it forward
Plate it forward
A NEW WAVE
Shanghai scene
Shanghai scene
Ipoh: Eat around the clock
WHERE TO STAY: AC HOTEL IPOH
Layers of India
TRAVEL IN STYLE
WHERE TO STAY
Local dessert-inspired cocktails
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