Ask the Expert

Chef Stephane Istel of Bib Gourmand restaurant, Bar-Roque Grill, shares his tips and tricks for an easy cheesy fondue.

Everything you should know about buying the decadent salted sturgeon roe that graces many dishes in Michelin-starred restaurants.

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

Tristin Farmer, executive chef of Restaurant Zén, the Singapore outpost of three-Michelin-starred Frantzén in Sweden, highlights the Swedish influences in his cuisine.

We get a durian seller to dish out six essential tips to get the most out of this year’s durian season, which has started in earnest.

Ce La Vi’s head sommelier Mathias Camilleri and wine educator Fongyee Walker shed light on the differences between the two wine qualifications.

Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. Here're some tips on picking the top of the crop.

Usher in the Year of the Earth Pig this Chinese New Year by chopping up your very own suckling pig.

Tea sommelier Ann Sit from tea specialty establishment Fook Ming Tong in Hong Kong offers tips for choosing quality pu'er tea.

Singapore’s only certified Japanese rice sommelier dishes out tips for cooking rice the right way.

Tea master Yang Yan Qi of Tian Fu Tea Room shows how you can conduct the traditional Chinese tea ceremony beautifully and easily for the Mid-Autumn Festival this year.

Chef Wang Yong of Jin Sha in Four Seasons Hotel Hangzhou At West Lake sheds light on classic Hangzhou cuisine.

Anthony Charmetant of the newly-minted one-Michelin-starred Ma Cuisine makes port appreciation approachable for everyone.

Ana Fong of Tong Heng, a time-honoured Cantonese pastry shop, reveals that lard is the secret ingredient in its signature egg tarts.

Sommelier Shamini Krishnan of private club 1880 shares her tips for developing an eye for boutique wine that will blow you away.

Just quality chocolate and fresh milk are needed, but temperature control is crucial. Never have a bad cuppa again with these tips.

Chef David Myers of izakaya-style restaurant Adrift shares his top tips for preparing bigeye tuna and scallop for sushi.

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?