Singapore National Sommelier Competition 2014
By Siti Zawani Abdul Ghani
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 Siti Zawani Abdul Ghani
By Olivia Tiboleng
By Clover Ng
