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.