This month Paul McLoughlin gives hints for the perfect roast, Florian Trento tells us the most humane way to kill a lobster, and Paul Lau provides a recipe for using five-spice powder.

This month Florian Trento advises on whether to add salt to water when cooking pasta, Paul Lau gives a suggestion for a children's school lunch, and Paul McLoughlin talks about seasonal mushrooms and his favourite way to cook them.

This month Paul Lau gives a recipe for Peking Duck pancakes, Florian Trento provides tips on creating a lunch box for an eight-year-old, and David Goodridge highlights two seasonal ingredients.

This month Eric Hendry gives a recipe for a romantic Middle Eastern dish, Florian Trento gives non-wheat suggestions for making gnocchi, and Paul Lau talks about his favourite dishes to make for family and friends, including a recipe.

This month Paul Lau talks about achieving Wok Hei at home, Paul McLoughlin talks about what it means to be a good chef, and Florian Trento tells us why he has not had a bad experience as a chef.

To coincide with our upcoming articles on Dai Pai Dongs we asked Chef Paul Lau about "wok-hei", one of the secrets behind the cuisine served at these street stalls.

This month Paul Lau, Ashton Hall and Michael Van Warmelo tell us about their favourite ingredients and the ways in which they like to use them, including some recipes.

This month David Goodridge tells us about his biggest challenge as a chef, Paul Lau gives advice on vegetarian dishes for the elderly, and Florian Trento talks more about becoming an executive chef.

This month Jeremy Evrard, Paul Lau, and Michael van Warmelo answer your questions.

This month Paul Lau, Florian Trento and Michael van Warmelo answer your questions.

This month Paul Lau, Paul McLoughlin and Gregoire Michaud answer your questions.

This month Paul McLoughlin, Florian Trento, and Paul Lau answers your questions.

Tuen Ng Festival (Dragon Boat Festival) is held on the fifth day of the fifth lunar month and this year falls on 28 May. While many in Hong Kong know that “Chung Zi - 粽子” (glutinous rice dumplings) are traditionally eaten during Dragon Boat, and the story behind this tradition, how many of you know how to make your own? WOM spoke to several leading experts about these traditional dumplings and present their comments, tips, a recipe, and a step-by-step guide to wrapping.

April’s questions are answered by Florian Trento, Ashton Hall, and Paul Lau.

This month's questions are answered by Paul Lau, Gregoire Michaud, and Florian Trento

WOM talks to Gregoire Michaud, Paul Lau and Paul McLoughlin

WOM talks to Florian Trento and Paul Lau