Founder Hardy Kam on what it takes to run the well-loved household name, the brand's three-generation-old legacy and how the owners are preserving the essence of Cantonese cuisine.

We speak to the group sommelier of Salt Grill & Sky Bar by Luke Mangan on what it takes to come out tops in blind wine tastings, and how he trained his nose to recognise unfamiliar scents.

The charm of a good plate of Hainanese chicken rice lies in the combination of piping hot rice and cool poached chicken eaten with spicy chilli sauce, dark soy and minced ginger.

Bib Gourmand-awarded eatery Hjh Maimunah sheds some light on lesser known traditional desserts.

The movement to use local ingredients has swept across Asia.

How one man won over the hearts of people with his laksa and mee siam laced with fruit juice.

Long hours, high pressure and facing the heat from a hot stove are common in the F&B industry, but these women show they have what it takes to power through and get to the top.

Confused between crudo and carpaccio? We break it down for you.

Zi char institution Kok Sen stood resolute on Keong Saik Road even as the area around it has morphed through the ages. Its key? Good food. We find out more.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Why claypots make for better laksa.

A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans.

The brothers behind Alliance Seafood tells us more on what goes into one of Singapore's iconic dishes.

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

Chef/owner Tho Cheng Kia of Hokkien restaurant Quan Xin Yuan and Mr Lee Chiang Howe, of Teochew restaurant Huat Kee shares their traditional Chinese New Year dishes.

Master Chef Hooi Kok Wai of Dragon Phoenix and Mr Lai Fak Nian from Plum Village tells us more about traditional dishes served on the Cantonese and Hakka tables this time of year.

Because not all birds are made equal.

These ingredients aren't the easiest to procure this side of the planet but chef Sam Aisbett of Whitegrass stays true to his culinary creed and includes them in his menu for a taste of home.