Around Us

Meet Singapore food entrepreneur Anjali Gupta of Anjalichocolat. From handcrafted sustainable indulgences to hands-on workshops, she shares how she has grown her business into the premium chocolate brand it is known today.

What’s new, Margaret River? epicure paid a visit to the second Fine Vines Festival and got up to speed with all the new happenings and finest gourmet experiences around the vines.

Guests checking in at the luxury beachfront resort of Banyan Tree Krabi are reducing their carbon footprint on southern Thailand’s marine environment from the moment they arrive. Instead of the usual hotel “welcome pack”, visitors are presented with a novel tote bag that was created by local artisans using upcycled waste washed up on local beaches.

Preparing and service meals during a flight is no easy feat. There is an art and science to inflight catering, reason why it is a highly specialized field in the culinary and aviation worlds.  High altitude and humidity can diminish a person’s senses of smell and taste; and at 35,000 feet, a person’s perception of saltiness and sweetness is reduced by 30%.

The Writers Bar at Raffles Jakarta hosted a special afternoon tea programme, featuring Moët & Chandon Champagne and guest pastry chef Justin Lee.

Cacao Barry, a global chocolate brand by Barry Callebaut, introduces WholeFruit chocolate that is made from 100 percent pure cacaofruit.