Ask the Expert
Ask The Expert: How To Make And Serve Cheese Fondue
Chef Stephane Istel of Bib Gourmand restaurant, Bar-Roque Grill, shares his tips and tricks for an easy cheesy fondue.
Ask The Expert: How To Buy And Enjoy Caviar
Everything you should know about buying the decadent salted sturgeon roe that graces many dishes in Michelin-starred restaurants.
Ask The Expert: How To Make Fresh Pasta By Hand
Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.
Ask The Expert: Swedish Cooking Techniques
Tristin Farmer, executive chef of Restaurant Zén, the Singapore outpost of three-Michelin-starred Frantzén in Sweden, highlights the Swedish influences in his cuisine.
Ask The Expert: How To Pick And Choose Durians
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.
Ask The Experts: Master Sommelier VS Master Of Wine
Ce La Vi’s head sommelier Mathias Camilleri and wine educator Fongyee Walker shed light on the differences between the two wine qualifications.
Ask The Experts: Tips For Selecting The Best Fish Sauce
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.
Ask the Expert: How to Carve A Suckling Pig
Usher in the Year of the Earth Pig this Chinese New Year by chopping up your very own suckling pig.
Ask The Expert: How To Choose Pu’er Tea
Tea sommelier Ann Sit from tea specialty establishment Fook Ming Tong in Hong Kong offers tips for choosing quality pu'er tea.
Ask The Experts: Japanese Secrets For Cooking Perfect Rice
Singapore’s only certified Japanese rice sommelier dishes out tips for cooking rice the right way.