Labyrinth chef Han Li Guang is pushing boundaries by creating progressive Singaporean cuisine that remains faithful to the country’s heritage and flavours. When he began in 2014, his techniques were driven by molecular gastronomy. Today, the former banker focuses on homegrown produce (for instance, there is no beef on his tasting menu as there are no cows in Singapore). He calls this “New Expression of Singaporean Cuisine”. His version of chicken rice – a dumpling stuffed with braised chicken with a side of chicken fat roux – is a tribute to his grandmother who used to work in a British household.
8 Raffles Avenue, Downtown Core, Singapore, 039802