Ask the Expert

Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.

How do novice pu’er tea drinkers choose quality products? Ann Sit from Fook Ming Tong offers tips.

Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. We consulted one of Shanghai New Sam Yung’s owners Chan Tiu-Ming for tips to pick the premium product.

Sometimes it seems like there are more wine glass options out there than wine varietals themselves. What’s an oenophile low on shelf space to do?

Whether you are cooking or gifting, no Chinese New Year grocery shopping list is complete without dried shiitake mushroom. We talk to expert Albert Lee to find out how to choose the best shiitake.

Elle Lau from Blooms Tea talks about the culture of afternoon tea, and why you shouldn’t be mixing it up with high tea.

Like wine, the location of a cattle farm within a country can greatly affect the quality and flavour of the beef it produces

When it comes to tasting Scotland’s best known drink, there are a few fundamental guidelines to follow to fully appreciate good whisky.

We get chef Andrea Spagoni of one-Michelin-starred Beefbar to share his tips on keeping this cut of beef at its prime.

Illustrious pastry maestro Will Goldfarb of Room4Dessert shares his secret recipe for keeping meringues crispy in the summer humidity.

Most commonly enjoyed in the form of foie gras, liver remains one of the tastiest innards. Here are a chef’s tips on how to prepare and cook it right.

Take your cue from the winemakers.

Black garlic offers more than just health benefits; its unique, caramel-like flavour can add great depth and richness to beef, fish, scallops, pastas, and even cheese plates.

Matching glassware types to specific wines can spice up your wine drinking experience.