Dian Xiao Er loses legal spat with Soup Restaurant over VivoCity space
By Liao Xiangjun
The hype over truffle flavoured anything isn’t dying down, with Singapore’s own McDonald’s getting in on the action with truffle fries. Although you probably haven’t dropped a cool USD$60,000 for a truffle, you may have wondered why some people are willing to do so. In this episode, Sarah Everts shows how chemistry fuels the fuss over the fungus…and reveals the shady side of truffle oil. Learn a thing or two about this highly-prized fungi here: https://goo.gl/MRcYRK
By Carmen Lim
By Elizabeth Wong
