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CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg FOOD NEWS & REVIEWS IN SINGAPORE & INDONESIA Dining, Food, Happenings, Restaurant Reviews Singapore. A Different Omakase Fine Dining Experience At Masaaki. Priyanka Elhence Dec 29. Exceptional meals are a 360° sensorial experience, and Masaaki delivers a feast for the senses, right from the ambience of WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve LEMON MERINGUE PIE FROM TOAST RECIPE Lemon meringue pie from toast. Whisk eggs, whipping cream, sugar, lemon rind and lemon juice in a bowl until combined. Leave in the fridge for 2 hours. Place the flour, almond meal, icing sugar and butter in the mixing machine and process with a paddle until it resembles breadcrumbs. Add in the egg yolks and whisk until the doughstarts to form.
GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. CHERRY WALNUT ICEBOX COOKIES RECIPE 1 cup walnut pieces. • Cream the butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and walnut pieces. • Divide the dough into 3 equal pieces and shape into round logs, 25cm in length and about 2.5cm in diameter. BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for aSUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg FOOD NEWS & REVIEWS IN SINGAPORE & INDONESIA Dining, Food, Happenings, Restaurant Reviews Singapore. A Different Omakase Fine Dining Experience At Masaaki. Priyanka Elhence Dec 29. Exceptional meals are a 360° sensorial experience, and Masaaki delivers a feast for the senses, right from the ambience of WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve LEMON MERINGUE PIE FROM TOAST RECIPE Lemon meringue pie from toast. Whisk eggs, whipping cream, sugar, lemon rind and lemon juice in a bowl until combined. Leave in the fridge for 2 hours. Place the flour, almond meal, icing sugar and butter in the mixing machine and process with a paddle until it resembles breadcrumbs. Add in the egg yolks and whisk until the doughstarts to form.
GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. CHERRY WALNUT ICEBOX COOKIES RECIPE 1 cup walnut pieces. • Cream the butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and walnut pieces. • Divide the dough into 3 equal pieces and shape into round logs, 25cm in length and about 2.5cm in diameter. BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPORE Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks. FOOD NEWS & REVIEWS IN SINGAPORE & INDONESIA Dining, Food, Happenings, Restaurant Reviews Singapore. A Different Omakase Fine Dining Experience At Masaaki. Priyanka Elhence Dec 29. Exceptional meals are a 360° sensorial experience, and Masaaki delivers a feast for the senses, right from the ambience ofSUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg EAT, SWIM AND PLAY AT FISHERMAN’S CLUB, ANDAZ BALI 22 hours ago · Indulge on seafood and leisurely day on the beach at Sanur’s latest dining destination, Fisherman’s Club at Andaz Bali Seafood delights a la Fisherman’s Club at Andaz Bali Nestled within the lush ground of Asia’s first Andaz resort in Bali, Fisherman’s Club offers more than just good food MARRIOTT BONVOY RESTAURANTS IN SINGAPORE ARE NOW AVAILABLE 21 hours ago · Get ready for a wide range of premium dining at your fingertips Having a hotel-quality restaurant and bar experience at home has never been easier. With Marriott International’s first extensive integration with the Grab platform (not to mention it’s also Grab’s most comprehensive agreement VALRHONA CHOCOLATE GANACHE RECIPE Serves 25 Prep time 10 minutesCook time 10 minutes. • Boil cream in a pot; at 80°C for five minutes or until small bubbles appear. • Pour over chopped chocolate. • Set aside for five minutes to allow the heated milk to melt the chocolate. • Using a silicone spatula, emulsify the milk and chocolate until the consistency is smooth, silky CELEBRATE NATIONAL FISH & CHIPS DAY 2021 ON 4TH JUNE In celebration of National Fish & Chips Day, Greenwood Fish Market has given perennial faves Fish & Chips a makeover. Diners can experience premium catches with Fish & Chips with Tusk Fish ($19.95) or Black Cod ($32.95), both specially brought in for the occasion from 1 to 30 June. “The usual snapper, barramundi, and haddock are great but we HAZELNUT PRALINE PROFITEROLE RECIPE Hazelnut Praline Profiterole. Place water into sauce pan, and add the sugar. Heat to combine into a simple sugar syrup. Heat the sugar syrup to 115 ° C. Place egg whites into a mixer with a whisk attachment. Whisk on medium speed until soft peaks form, roughly 2 minutes. Change to high speed, and gradually add the sugar syrup to the egg whites.DURIAN KAYA RECIPE
Bring the durian flesh to a boil with the water, then simmer for 2-3 minutes, stirring continuously. Set aside to cool. Combine this with all other ingredients excluding the pandan leaves in a blender and blend into a purée. Press the mixture through a strainer until all the durian fibres are removed. Pour the purée into a non-stick pot,then
EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve GREEN SALAD WITH FRESH GINSENG RECIPE 1 tsp salt. juice from ¼ lemon. 2 cloves garlic, crushed. 70ml white wine vinegar. 2 tbsp shredded pear. 50ml honey. 130ml extra virgin olive oil. For dressing, whisk all ingredients together, until emulsified and smooth. Mix salad with the dressing and add slices of fresh ginseng, fresh chestnuts and Korean pears on top. CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. BOLLINGER’S RD 2007 IS A NOD TO MADAME LILY Champagne Bollinger RD 2007 is a blend of 70% Pinot Noir and 30% Chardonnay, aged 14 years and disgorged in July 2020. As we popped open the bottle, the energy and tension were palpable. The wine was remarkably complex with an elegant nose of inviting honey and vanilla followed by toasted peaches, young ginger, hazelnuts and spice on thepalate
GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
5 REASONS TO VISIT REEF BEACH CLUB Safety comes first. Rest assured that your well-being, health and safety remain a priority. Reef Beach Club strictly follows Kempinski White Glove Services guidelines to ensure a healthy and safe environment for guests and employees. For reservation, contact the resort’s culinary concierge +62 811 38 209 541 or emailrestaurants.bali
BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve DELICIOUS BAK CHANGS (RICE DUMPLINGS) TO SAVOUR THIS The Thai-inspired Siamese Jade Dumpling combines glutinous rice with fresh coconut milk, palm sugar, lotus seeds and a creamy taro filling. It is wrapped in banana leaves and then slow-roasted over low heat. For dessert, enjoy the Bouquet of Rubies Dumpling which has wholesome grains such as organic red rice, barley, prickly water lily and mung CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. BOLLINGER’S RD 2007 IS A NOD TO MADAME LILY Champagne Bollinger RD 2007 is a blend of 70% Pinot Noir and 30% Chardonnay, aged 14 years and disgorged in July 2020. As we popped open the bottle, the energy and tension were palpable. The wine was remarkably complex with an elegant nose of inviting honey and vanilla followed by toasted peaches, young ginger, hazelnuts and spice on thepalate
GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
5 REASONS TO VISIT REEF BEACH CLUB Safety comes first. Rest assured that your well-being, health and safety remain a priority. Reef Beach Club strictly follows Kempinski White Glove Services guidelines to ensure a healthy and safe environment for guests and employees. For reservation, contact the resort’s culinary concierge +62 811 38 209 541 or emailrestaurants.bali
BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve DELICIOUS BAK CHANGS (RICE DUMPLINGS) TO SAVOUR THIS The Thai-inspired Siamese Jade Dumpling combines glutinous rice with fresh coconut milk, palm sugar, lotus seeds and a creamy taro filling. It is wrapped in banana leaves and then slow-roasted over low heat. For dessert, enjoy the Bouquet of Rubies Dumpling which has wholesome grains such as organic red rice, barley, prickly water lily and mung BOLLINGER’S RD 2007 IS A NOD TO MADAME LILY Champagne Bollinger RD 2007 is a blend of 70% Pinot Noir and 30% Chardonnay, aged 14 years and disgorged in July 2020. As we popped open the bottle, the energy and tension were palpable. The wine was remarkably complex with an elegant nose of inviting honey and vanilla followed by toasted peaches, young ginger, hazelnuts and spice on thepalate
CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
5 REASONS TO VISIT REEF BEACH CLUB Safety comes first. Rest assured that your well-being, health and safety remain a priority. Reef Beach Club strictly follows Kempinski White Glove Services guidelines to ensure a healthy and safe environment for guests and employees. For reservation, contact the resort’s culinary concierge +62 811 38 209 541 or emailrestaurants.bali
BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve DELICIOUS BAK CHANGS (RICE DUMPLINGS) TO SAVOUR THIS The Thai-inspired Siamese Jade Dumpling combines glutinous rice with fresh coconut milk, palm sugar, lotus seeds and a creamy taro filling. It is wrapped in banana leaves and then slow-roasted over low heat. For dessert, enjoy the Bouquet of Rubies Dumpling which has wholesome grains such as organic red rice, barley, prickly water lily and mung BOLLINGER’S RD 2007 IS A NOD TO MADAME LILY Champagne Bollinger RD 2007 is a blend of 70% Pinot Noir and 30% Chardonnay, aged 14 years and disgorged in July 2020. As we popped open the bottle, the energy and tension were palpable. The wine was remarkably complex with an elegant nose of inviting honey and vanilla followed by toasted peaches, young ginger, hazelnuts and spice on thepalate
GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. 5 REASONS TO VISIT REEF BEACH CLUB Safety comes first. Rest assured that your well-being, health and safety remain a priority. Reef Beach Club strictly follows Kempinski White Glove Services guidelines to ensure a healthy and safe environment for guests and employees. For reservation, contact the resort’s culinary concierge +62 811 38 209 541 or emailrestaurants.bali
BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPORE Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks. ABOUT US | EPICURE MAGAZINE epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. We are on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinaryscene. We profile
LEMON MERINGUE PIE FROM TOAST RECIPE Lemon meringue pie from toast. Whisk eggs, whipping cream, sugar, lemon rind and lemon juice in a bowl until combined. Leave in the fridge for 2 hours. Place the flour, almond meal, icing sugar and butter in the mixing machine and process with a paddle until it resembles breadcrumbs. Add in the egg yolks and whisk until the doughstarts to form.
HAZELNUT PRALINE PROFITEROLE RECIPE Hazelnut Praline Profiterole. Place water into sauce pan, and add the sugar. Heat to combine into a simple sugar syrup. Heat the sugar syrup to 115 ° C. Place egg whites into a mixer with a whisk attachment. Whisk on medium speed until soft peaks form, roughly 2 minutes. Change to high speed, and gradually add the sugar syrup to the egg whites. CELEBRATE NATIONAL FISH & CHIPS DAY 2021 ON 4TH JUNE In celebration of National Fish & Chips Day, Greenwood Fish Market has given perennial faves Fish & Chips a makeover. Diners can experience premium catches with Fish & Chips with Tusk Fish ($19.95) or Black Cod ($32.95), both specially brought in for the occasion from 1 to 30 June. “The usual snapper, barramundi, and haddock are great but weDURIAN KAYA RECIPE
Bring the durian flesh to a boil with the water, then simmer for 2-3 minutes, stirring continuously. Set aside to cool. Combine this with all other ingredients excluding the pandan leaves in a blender and blend into a purée. Press the mixture through a strainer until all the durian fibres are removed. Pour the purée into a non-stick pot,then
VALRHONA CHOCOLATE GANACHE RECIPE Serves 25 Prep time 10 minutesCook time 10 minutes. • Boil cream in a pot; at 80°C for five minutes or until small bubbles appear. • Pour over chopped chocolate. • Set aside for five minutes to allow the heated milk to melt the chocolate. • Using a silicone spatula, emulsify the milk and chocolate until the consistency is smooth, silky 5 REASONS TO VISIT REEF BEACH CLUB Safety comes first. Rest assured that your well-being, health and safety remain a priority. Reef Beach Club strictly follows Kempinski White Glove Services guidelines to ensure a healthy and safe environment for guests and employees. For reservation, contact the resort’s culinary concierge +62 811 38 209 541 or emailrestaurants.bali
BEST LOBSTER BISQUES IN SINGAPORE This is one straight-up, uncomplicated soup with no bells or whistles—just dip with the accompanying warm bread rolls to enjoy. Its flavour, we’re told, is enhanced by sautéing lobster shells, prawn heads and flower crab shells in olive oil, and of course, a dash of cognac and cream. 80 Mohamed Sultan Road, The Pier #01-13. Tel:6835 7818.
BEST PANDAN CAKES IN SINGAPORE Pandan chiffon cakes are not just a firm favourite among Singaporeans; tourists and celebrities are also known to lug home boxes of these fragrant gems when they are in the city. To perfect the cake, the eggs must be separated and whipped at high speeds to create a fluffy and light texture. The signature green hue comes from pandanus amaryllifolius leaves, which are pulverised then squeezed EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve LEMON MERINGUE PIE FROM TOAST RECIPE Lemon meringue pie from toast. Whisk eggs, whipping cream, sugar, lemon rind and lemon juice in a bowl until combined. Leave in the fridge for 2 hours. Place the flour, almond meal, icing sugar and butter in the mixing machine and process with a paddle until it resembles breadcrumbs. Add in the egg yolks and whisk until the doughstarts to form.
GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
CHERRY WALNUT ICEBOX COOKIES RECIPE 1 cup walnut pieces. • Cream the butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and walnut pieces. • Divide the dough into 3 equal pieces and shape into round logs, 25cm in length and about 2.5cm in diameter. BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red door CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve LEMON MERINGUE PIE FROM TOAST RECIPE Lemon meringue pie from toast. Whisk eggs, whipping cream, sugar, lemon rind and lemon juice in a bowl until combined. Leave in the fridge for 2 hours. Place the flour, almond meal, icing sugar and butter in the mixing machine and process with a paddle until it resembles breadcrumbs. Add in the egg yolks and whisk until the doughstarts to form.
GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
CHERRY WALNUT ICEBOX COOKIES RECIPE 1 cup walnut pieces. • Cream the butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and walnut pieces. • Divide the dough into 3 equal pieces and shape into round logs, 25cm in length and about 2.5cm in diameter. BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPORE Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks. ABOUT US | EPICURE MAGAZINE epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. We are on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinaryscene. We profile
FOOD NEWS & REVIEWS IN SINGAPORE & INDONESIA Dining, Food, Happenings, Restaurant Reviews Singapore. A Different Omakase Fine Dining Experience At Masaaki. Priyanka Elhence Dec 29. Exceptional meals are a 360° sensorial experience, and Masaaki delivers a feast for the senses, right from the ambience of GREEN SALAD WITH FRESH GINSENG RECIPE 1 tsp salt. juice from ¼ lemon. 2 cloves garlic, crushed. 70ml white wine vinegar. 2 tbsp shredded pear. 50ml honey. 130ml extra virgin olive oil. For dressing, whisk all ingredients together, until emulsified and smooth. Mix salad with the dressing and add slices of fresh ginseng, fresh chestnuts and Korean pears on top. HAZELNUT PRALINE PROFITEROLE RECIPE Hazelnut Praline Profiterole. Place water into sauce pan, and add the sugar. Heat to combine into a simple sugar syrup. Heat the sugar syrup to 115 ° C. Place egg whites into a mixer with a whisk attachment. Whisk on medium speed until soft peaks form, roughly 2 minutes. Change to high speed, and gradually add the sugar syrup to the egg whites. VALRHONA CHOCOLATE GANACHE RECIPE Serves 25 Prep time 10 minutesCook time 10 minutes. • Boil cream in a pot; at 80°C for five minutes or until small bubbles appear. • Pour over chopped chocolate. • Set aside for five minutes to allow the heated milk to melt the chocolate. • Using a silicone spatula, emulsify the milk and chocolate until the consistency is smooth, silkyDURIAN KAYA RECIPE
Bring the durian flesh to a boil with the water, then simmer for 2-3 minutes, stirring continuously. Set aside to cool. Combine this with all other ingredients excluding the pandan leaves in a blender and blend into a purée. Press the mixture through a strainer until all the durian fibres are removed. Pour the purée into a non-stick pot,then
CHERRY WALNUT ICEBOX COOKIES RECIPE 1 cup walnut pieces. • Cream the butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and walnut pieces. • Divide the dough into 3 equal pieces and shape into round logs, 25cm in length and about 2.5cm in diameter. BEST CINNAMON BUNS IN SINGAPORE The origin of the cinnamon bun is a sugar-coated mystery and occasionally provokes fierce debate. Regardless of the origin and preparation, there’s no denying that these whorls of sweet, dark cinnamon in rich, buttery pastry are impossible to resist. BEST SCONES IN SINGAPORE Studded with sweet dried cranberries, these scones are tasty enough to be eaten on its own, but for a sophisticated touch, try having it with a bit of the clotted cream as well as the lightly tart fresh strawberries provided. 1 The Knolls, Sentosa Island. Tel: 6591 5046. EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg ABOUT US | EPICURE MAGAZINE epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. We are on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinaryscene. We profile
WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve GREEN SALAD WITH FRESH GINSENG RECIPE 1 tsp salt. juice from ¼ lemon. 2 cloves garlic, crushed. 70ml white wine vinegar. 2 tbsp shredded pear. 50ml honey. 130ml extra virgin olive oil. For dressing, whisk all ingredients together, until emulsified and smooth. Mix salad with the dressing and add slices of fresh ginseng, fresh chestnuts and Korean pears on top. CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
VALRHONA CHOCOLATE GANACHE RECIPE Serves 25 Prep time 10 minutesCook time 10 minutes. • Boil cream in a pot; at 80°C for five minutes or until small bubbles appear. • Pour over chopped chocolate. • Set aside for five minutes to allow the heated milk to melt the chocolate. • Using a silicone spatula, emulsify the milk and chocolate until the consistency is smooth, silky BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPOREFOODRECIPESWINE & DRINKSTRAVELVIDEOSVIETNAM Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks.SUBSCRIPTION
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg ABOUT US | EPICURE MAGAZINE epicure is a monthly gourmet lifestyle magazine designed for bon vivants who share the belief that food is the ultimate universal language. We are on an enthusiastic quest to seek out the latest dining trends, sniff out remarkable wine vintages and uncover the dynamics and intricacies of the local and international culinaryscene. We profile
WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg TRES LECHES PANNA COTTA RECIPE pinch salt. 1-2 bars dark chocolate with orange rind (Lindt or other high quality brand) • In a heavy sauce pan, bring cream, condensed milk and coconut cream to a simmer, then add the gelatine. Continue to simmer gently (don’t boil) until it thickens to a loose pudding texture, about 10 minutes. • Strain mixture through a fine sieve GREEN SALAD WITH FRESH GINSENG RECIPE 1 tsp salt. juice from ¼ lemon. 2 cloves garlic, crushed. 70ml white wine vinegar. 2 tbsp shredded pear. 50ml honey. 130ml extra virgin olive oil. For dressing, whisk all ingredients together, until emulsified and smooth. Mix salad with the dressing and add slices of fresh ginseng, fresh chestnuts and Korean pears on top. CHYE POH HOR FUN IN OPEH LEAF RECIPE Chye poh hor fun in opeh leaf. Heat cooking oil in a wok and scramble eggs over high heat till slightly foamy. Add chopped garlic and preserved radish. Stir-fry until fragrant. Add in prawns and cook for 2 minutes before stirring in chopped kai lan and kway teow. GRAPE PASTE SERVED WITH CHEESE RECIPE Grape paste served with cheese. • In a food processor, blend the grapes and sugar for about 1 minute, until a juicy pulp is achieved. • Pour this pulp into a stainless steel saucepan and add the cinnamon quill. • Bring to the boil and turn the heat to medium-low so as to simmer the pulp. Simmer for approximately 45 minutes,stirring
VALRHONA CHOCOLATE GANACHE RECIPE Serves 25 Prep time 10 minutesCook time 10 minutes. • Boil cream in a pot; at 80°C for five minutes or until small bubbles appear. • Pour over chopped chocolate. • Set aside for five minutes to allow the heated milk to melt the chocolate. • Using a silicone spatula, emulsify the milk and chocolate until the consistency is smooth, silky BEST KUEH SALAT IN SINGAPORE Out of dozens of traditional kueh, one in particular has gained a modern appreciation, with a few establishments turning the three-bite snack into round cakes fit for birthday celebrations. Kueh salat has a simple two-layer composition: a bed of chewy glutinous rice topped with sweet, coconutty custard. Its colouring should be all-natural, provided by pandan leaves (or the rarer suji for a EPICURE | LUXURY FOOD MAGAZINE BASED IN SINGAPORE Epicure is a monthly gourmet food and lifestyle magazine serving up the latest in dining trends, fine dining, recipes, wine and drinks. THE BEST HEALTHY GOURMET RECIPES IN SINGAPORE Hazelnut Praline Profiterole. Raffles Hotel Singapore’s Hazelnut Praline Profiterole is equal parts refined and decadent, a perfect dessert to surprise Mom with this Mother’s Day. For the other recipes included in our recent cover shoot, download our May/Juneissue now.
FOOD NEWS & REVIEWS IN SINGAPORE & INDONESIA Dining, Food, Happenings, Restaurant Reviews Singapore. A Different Omakase Fine Dining Experience At Masaaki. Priyanka Elhence Dec 29. Exceptional meals are a 360° sensorial experience, and Masaaki delivers a feast for the senses, right from the ambience of SPICE BY CHRIS SALANS GOES TO SEMINYAK 11 hours ago · From 10 to 13 June 2021, head to W Bali – Seminyak to indulge on sips and bites from Spice by Chris Salans Slipper Lobster, Fat Noodles, Egg, Laksa Coconut Broth, Sambal Oelek from Spice by Chris Salans Since opening its doors in 2015, Spice WHERE TO EAT AND DRINK IN INDONESIA CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg NEW BARS IN BALI YOU DON’T WANT TO MISS IN 2021 From Seminyak’s fashionable speakeasy to a zero-waste bar in Jimbaran, get your tipples at three of Bali’s latest bars The Gaijin from Manina, a speakeasy in Seminyak, Bali Follow the smell of bakso and ask the walkie-talkied meatball hawker to show you the entrance to Manina. The red doorTELU ARCHIVES
CONTACT US. epicure - Life's Refinements is published by. Media Group Pte Ltd. 20 Bedok South Road. Singapore 469277. Tel: +65 6247 6247. www.media-group.com.sg GREEN SALAD WITH FRESH GINSENG RECIPE 1 tsp salt. juice from ¼ lemon. 2 cloves garlic, crushed. 70ml white wine vinegar. 2 tbsp shredded pear. 50ml honey. 130ml extra virgin olive oil. For dressing, whisk all ingredients together, until emulsified and smooth. Mix salad with the dressing and add slices of fresh ginseng, fresh chestnuts and Korean pears on top. DOM PERIGNON INTRODUCES VINTAGE 2010 Vintage 2010 shines in the seasoned hands of Dom Perignon’s chef de cave, Vincent Chaperon, and chief winemaker Daniel Carvajal-Perez. Read on for the full review Over an interrupted internet connection, we heard three words: harsh, contrasted, perilous. At LEMON MERINGUE PIE FROM TOAST RECIPE Lemon meringue pie from toast. Whisk eggs, whipping cream, sugar, lemon rind and lemon juice in a bowl until combined. Leave in the fridge for 2 hours. Place the flour, almond meal, icing sugar and butter in the mixing machine and process with a paddle until it resembles breadcrumbs. Add in the egg yolks and whisk until the doughstarts to form.
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The wine behind World’s 50 Best Restaurants 2019 Beronia Wine from Rioja made waves at the prestigious culinary awards in Bilbao, and is now available in Singapore following Singapore’s hosting of the World’s 50 Best. The accidental winemaker Akiko Freeman from Freeman Winery wowed everyone with her discerning palate, which is how she ... Asia’s 50 Best Bars 2019 winners announced: Hong Kong bars on therise
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