This week, look out for new videos on ST Food, The Straits Times food website at straitstimesfood.com.
Find out more about what makes modern Chinese restaurant VLV's executive head chef Martin Foo tick.
He was named the Best Asian Restaurants' Chef of the Year, one of two personality awards presented by The Straits Times and Lianhe Zaobao.
More awards will be announced at a gala dinner on Wednesday.
Catch the chef in action as he whips up three of his signature dishes in an exclusive video for ST Food. Salivate over wok-fried Boston lobster as well as poached fish in a nourishing chicken soup flavoured with fresh Sichuan peppercorns.
You will also see how deft he is in the kitchen: One hand wields a spatula that reaches for condiments while the other tosses ingredients in a wok, even as he uses his knee to work a lever that controls the strength of the flame.
Such wok skills are second nature to the chef, who has worked in restaurant kitchens for 28 years.
In ST Food's latest Basic Kitchen Tips episode, I demonstrate how to make fresh pandan extract.
It is an essential ingredient for pandan chiffon cake and homemade kueh, or if your nasi lemak recipe calls for pandan extract instead of the usual knotted pandan leaves.
The series is now in its seventh episode. Past episodes include tips on how to cook rice in a pot on the stove and how to clean and prepare squid.
There are three more episodes to go, which will be released in the coming weeks.
ST Food was launched last November and showcases videos, interactive food quizzes and other foodie resources, including a microsite dedicated to Singapore's Michelin-starred and Bib Gourmand restaurants and eateries.
The site not only features ST articles, but also stories from The Business Times and The New Paper, as well as regional and international newspapers, including The Washington Post and The New York Times.
•Follow Rebecca Lynne Tan on Twitter @STrebeccatan
Watch the Chef of the Year video at http://str.sg/47uH
Watch the Basic Kitchen Tips series at http://str.sg/4sV4
