That’s the concept behind Restaurant Labyrinth, run by Singaporean chef Han Liguang (Chef LG Han). Han says: “As someone does Mod Sin cuisine, you don’t know how it can be done differently in another country. At his restaurant, Chef Han practices a culinary philosophy built on responsibly understanding produce, ingredients and taste profiles, while championing a locavore cause of supporting local community. Chef LG Han (left) with Edible Garden City's Sidney Chua as he harvests the corn grown specially for Labyrinth. I first saw the photo of Chef Han’s twist on my much loved Singapore Chili Crab and made a booking at the restaurant shortly after. The type of local cuisine presented in this venue helmed by Chef Han Li Guang is so carefully deconstructed that dining here is very much an experience that defies the traditional concept of eating. These constitute the section labelled ‘Chef ’s Favourite Street Food.’. When he began in 2014, his techniques were driven by molecular gastronomy. From this choice of ingredient comes the formation, the ‘ideation’ of the dish, preceding any flavour pairing or technique to be used. The new direction that Restaurant Labyrinth is taking by choosing to utilise local and regional produce shows Chef Han’s dedication to supporting these smaller agriculture businesses. It is probably no wonder then that Labyrinth has won a number of awards, the most prominent being the Michelin Star it has had for a few years. The newly revamped space is like a theatre where he shows off his visually stunning and thought-provoking menu that aims to expose people on Singapore’s best produce, one diner at a time. These homegrown meats and seafood, as well as vegetables and artisanal products, come from a roster of carefully sourced suppliers. Photos: Restaurant Labyrinth A posh Singaporean restaurant run by one of the nation’s most-celebrated chefs can add another prestigious achievement to its long list of culinary awards. PRICING S$50 to S$178. Within the refurbished dining hall, Chef Han has erected two gallery walls. At left, Chef Han Li Guang and his restaurant’s seafood noodle dish that reinvents Mee Pok, at right. Chef Han has never had any formal culinary training. Ex-banker LG Han hustled hard to launch his own business. The dining room is more intimate, with the overhead lighting focused more directly on the food. We see that land – Singapore – being celebrated through an evolving ethos and style that is redefining the restaurant which is the soul and manifesto of Chef Han Liguang. He is renowned for showcasing local flavors in his dishes but with a twist. Labyrinth chef Han Li Guang is pushing boundaries by creating progressive Singaporean cuisine that remains faithful to the country’s heritage and flavours. It is often the case with great restaurants that time opens the road to self-reflection. Labyrinth by Chef LG Han, is a new expression of Singapore cuisine. . The restaurant he founded in 2014, Labyrinth, and the cuisine he pioneered, Neo Singapore or Neo Sin, can be defined as an open box culinary think tank not limiting creativity and innovation to purely an eastern or western cuisine in itself, yet drawing its roots from Chef Han’s memories of growing up in Singapore in the 1980s and 1990s. At one-Michelin-starred Labyrinth, chef Han Li Guang elevates the mod-sin cuisine genre via local produce and honours our eco-system of farmers, growers and artisans with his “new expression of Singapore Cuisine”. At Singapore’s one-Michelin-starred Labyrinth, Han Li Guang’s signature Chilli Crab Ice Cream has evolved together with the mod-Sin restaurant over the years. 14 Jul 2019. Restaurant Labyrinth can be found at the Esplanade Mall as soon as you exit the lift on the 2nd floor. Tiger Beer is now celebrating non-conformity and the courage to follow one’s dreams – and Chef Han apparently embodies this with unrivaled passion. True to its staunch locavore tenets, Labyrinth utilizes 80% local produce in its new menu, in unique flavour pairings inspired by the traditional recipes of Singapore. For instance, stingless bee honey was picked, spawning the idea of rojak as a dish to express the ingredient – and not the other way around. We see inspiration being drawn from the traditions that that land has given rise to, as well as from the living memory of childhood and family. As a culinary lab, Restaurant Labyrinth re-interprets traditional recipes, local cuisines and cultures, to take diners on a gastronomical adventure and provide a dining experience that challenges perceptions. While Chef Han has already built a reputation for pushing boundaries with Labyrinth – thanks to its avant-garde interpretations of Singapore favourites – in recent years, he’s deepened his focus on using produce from local farms. SUMMARY Labyrinth is one of the most exciting restaurants in Singapore, in that it will make you rethink the traditional image of the island’s food heritage. A great place for lovers. Such a juncture has been reached by Labyrinth. Chef LG’s culinary philosophy hinges on responsibly understanding produce, ingredients and taste profiles, while championing a locavore cause of supporting local community. More stories can be gleaned from the new ‘menu cards’ with notes on the chef ’s inspirations, as well as the map of local farming communities. There is, of course, the wall dedicated to Chef Han’s grandma, and another featuring the artwork of Singapore artists. Born to 3 generations of restaurateurs and F&B operators, food was never far from Han Liguang’s mind. As Singaporeans, we are fortunate that we also grew up with the same dishes and each bite triggers the pleasure not only of how lovely … “I’m just proud of what we have,” he says. It is a deeper conversation Chef Han has sought, one that harks to the very root of cuisine itself – the ingredient and in particular that of his home soil, Singapore. In the confines of a black-swathed restaurant in Esplanade, Han Li Guang, chef-owner of the five-year-old Labyrinth, unveiled a “new Singaporean” tasting menu last year, one that explores the Lion City’s little-known terroir. Chef Han LG In 2017, Labyrinth was awarded the coveted Michelin star -- a recognition of a chef and restaurant whose constant explorations challenge the norms and common perceptions of food; and in so doing reshape the culinary landscape of Singapore. As an avenue that boasts the produce Singapore has to offer, Labyrinth is engaged in a deeper conversation with local farmers, fishermen and fishery ports. In the dimly-lit ambience of the restaurant these two focal walls glow with messianic, personal meaning. But what if the pepper turns out to be ground almond, and the dark soya’s sweetened balsamic cream? Fat Prince. Labyrinth by Chef LG Han, is a new expression of Singapore cuisine. At his restaurant, Chef Han practices a culinary philosophy built on responsibly understanding produce, ingredients and taste profiles, while championing a locavore cause of supporting local community. In 2014, Chef Han founded Labyrinth, encapsulating his roots and memories of growing up in Singapore. A vibrant modern Middle Eastern restaurant, Fat Prince was inspired by the streets and … Because it is no longer about fashioning a replica or mimic of some hawker dish or showcasing an elaborate technique calculated to surprise and awe. Others include Heartland Waffle, made of local duck liver pate & goji berry jam and inspired by his all-time favourite childhood snack; and Ah Hua Kelong Lala Clams, a dish of XO sambal, deep fried wonton skin & Chinese spinach using locally farmed shellfish. It is an exploration of age-old recipes, and an expression of local flavours and food memories. And like the proud son of the soil, and Michelin-starred restaurateur-activist he is, Chef Han Liguang is flying the Singapore flag really, really high. Chef LG Han certainly relocated Labyrinth to the right spot from its original digs on Neil Road years ago. Anantara Siam Bangkok 'New Sin", chef Han Li Guang explains, is the expression he uses … Each dish thus created reflects Chef Han’s food memories, in-depth research into traditional methods and flavours, and knowledge of flavour pairings. Chef Han Li Guang. Although the dishes pay homage to Singapore's culinary heritage, expect creative tweaking here and there, this is a Michelin starred restaurant after all. It is an exploration of age-old recipes, and an expression of local flavours and food memories. #4 The perfect match of chef, Why working with FRENCHEFS ? After working with the investment firm for a few years, Liguang quickly realised the industry wasn’t right for him, so he applied to join Mandarin Oriental’s management development program. KAVIARI- Sponsor of your next culinary promotion! This transitioned to neo-Singapore cuisine not long after, focusing on first understanding the lion city’s heritage food, deconstructing it and then assembling it again with progressive techniques. When he decided to make gastronomy his career, the young Han cut his teeth working for internationally renowned chefs in Europe and Singapore, gaining a deft mastery of technique and a resolute passion for the craft. The presentation of each dish is part of the fun, chef carrying his innovative food style right through to the picture on the plate. More Singapore chefs. T he epitome of farm to table – Chef Han Liguang of Labyrinth took us to see exactly where he gets the ingredients for his restaurant. About Labyrinth. Through his dishes the narratives of the farming communities come to life; as do old recipes and forgotten techniques, and the fond memories of a childhood surrounded by food, especially that of his late beloved grandmother. More 1 star chefs. It is an exploration of age-old recipes, and an expression of local flavours and food memories. But a local chef is trying to change that - one dish at a time. The other wall represents a ‘Tribute to Grandma’ and is lovingly festooned with the clay pots, tea pots, rice bowls and tea cups she would use at weekly family dinners at home. Apart from that, it also allows the restaurant to be a platform to highlight the modernity of Singaporean cuisine and how far it’s come from tradition, while maintaining its innate heritage. With 90 per cent of Labyrinth's menu made up of local produce, Chef LG Han's truly Singaporean cuisine is only made possible by the relationships he shares with local farmers. For his new vision, Chef Han presents what he calls the ‘New Expression of Singapore Cuisine.’ It is a re-examination of Singapore cuisine that doesn’t rely on the dichotomy of ‘hawker’ and ‘fine’ dining, nor the constraints of ‘Singaporean food.’ By liberating himself from what he sees as these artificial boundaries and labels, Chef Han assigns primacy to ingredients and flavour pairing. Founded in 2014, Labyrinth is an outlet for “self-expression” that pays homage to a life growing up among Singapore… Info: Call 6223-4098 or go to labyrinth.com.sg Price: From $48++ for lunch, from $88++ for dinner Chef-owner Han Liguang runs a restaurant that he says is constantly evolving. Labyrinth is a "New Singaporean" dining experience showcasing local Singaporean produce and flavours encapsulating my roots and memories growing up in Singapore. A symbiosis of the farms – on soil and in water – and the kitchen, Labyrinth takes diners on an exploration through the pairing of flavours and profiles of local produce inspired by chef’s memories growing up in Singapore; challenging the myth and pre-conceived notions of Singapore. #2 No additional cost, Why working with FRENCHEFS ? In 2014, Chef Han founded Labyrinth, encapsulating his roots and memories of With no formal training in the culinary arts, the local chef has launched one of Singapore’s most iconic restaurants. At its heart, the ‘New Expression’ is a pledge of activism that seeks to correct a misconception of local produce and honour our eco-system of farmers, growers and artisans. The ‘Produce Wall’ displays the unique local ingredients used in his cuisine, drawn from Singapore growers and artisans. Han Li Guang is head chef of Singapore's Michelin one-star restaurant Labyrinth. Among them are Hay’s Dairy Farm, Jurong Fishery Port, Nippon Koi Farm, Toh Thye San Farm, Farm Delight, Kwong Woh Hing sauce factory, Chinatown Market, and Stingless Honey Bee Farm. In 2014, Chef Han founded Labyrinth, encapsulating his roots and memories of growing up in Singapore. He studied accounting and finance at the London School of Economics and took a lucrative job with Goldman Sachs. Labyrinth’s 80% locally sourced menu is a sensorial expression of his childhood food memoriesespecially those of grandma’s and a relentless enlivenment of traditional recipes and techniques, and the passion of local farmers presented through his eyes in a modern day and age. Through picture cards placed on the table, Chef Han recounted interesting anecdotes, shared his culinary journey and personal memories. Why working with FRENCHEFS ?#1 A unique portfolio of Chefs, Why working with FRENCHEFS ? We see it and know that it is something special. But there it was on chef LG Han’s Signature menu at Labyrinth restaurant, near the Maxwell Hawker Centre, in Singapore. A local breakfast of soft-boiled eggs conjures up to mind two wobbly whites to be speared and muddled with a dash of dark soya sauce and a sprinkle of pepper. Combined with the heightened sense of personal space brought on by the increased table spacing, and the fact that the kitchen is no longer visible, the diner feels that it is ‘just me and my food.’ The sense of story-telling is also greater; with a new gallery wall showcasing ingredients such as dried oysters, fat choy (black sea moss), fish maw, torched ginger flower, bird nest, wild honey, and dried shrimps – which the team would gladly elaborate on to guests. Chef LG Han © 2021 Labyrinth … As an avenue that boasts the produce Singapore has to offer, Labyrinth is engaged in a deeper conversation with local farmers, fishermen and fishery ports. Labyrinth’s 90% locally source menu is a sensorial expressions of his childhood food memories – especially those of grandma’s – a relentless enlivenment of traditional recipes and techniques, and the passion of local farmers. Chef Han calls this food movement he pioneered the ‘New Expression of Singapore Cuisine.’ In 2017, Labyrinth was awarded the coveted Michelin star — a recognition of a chef and restaurant whose constant explorations challenge the norms and common perceptions of food; and in so doing reshaped the culinary landscape of Singapore. The new menu at Labyrinth uses 80% locally-sourced produce, and much of the inspiration comes from Chef’s childhood memories of local dishes. Highlights of the new menu include ‘Nasi Lemak’ Cheong Fun featuring chicken skin, ikan bilis & egg yolk gel; and Braised Baby Abalone which utilizes an 80-year-old recipe for oyster sauce, slow-cooked with fresh and dried oysters, and caramelized with natural sugar over 3 days. “Growing good produce is 50 per cent of the work. When chef Han Liguang of one-Michelin-starred modern Singapore restaurant Labyrinth visited JL Studio, a fellow modern Singapore restaurant in Taichung last December, he left impressed and comforted to have found a kindred spirit. Persuading patrons to fork out fine dining prices for local flavours, however, had posed a challenge. This new chapter in its history opens with a redesigned dining room and anew menu. #5 Strong references, 1 Michelin star chef in Singapore at Labyrinth, Melting tradition and a new soul around local ingredients, Honour his eco-system of farmers, growers and artisans. Labyrinth by Chef LG Han, is a new expression of Singapore cuisine. #3 One central point of contact, Why working with FRENCHEFS ? by May Seah. “SG style Bak Kut Teh”. All these influences are placed in the context of their time and place and wedded to the locavore instincts of Chef Han, giving them definitive form. A deconstruction and reinterpretation of ‘traditions’, inspired by the ever-changing beauty of nature, Singapore food is forever reimagined at Labyrinth. Go Back home. As an avenue that boasts the produce Singapore has to offer, Labyrinth is engaged in a deeper conversation with local farmers, fishermen and fishery ports. With its new spirit of enterprise, Labyrinth is not only more holistic as an epicurean dining experience, but more influential as an industry-shaper. Supported by these local partners, Chef Han has developed a produce focused cuisine that begins with identifying the ingredient he wants to use. Chef LG Han unveils a contemporary dining experience that pays tribute to Singapore and his late grandparents, evoking a multitude of memories and emotions. Chef Han Li Guang of Michelin-starred Labyrinth in Singapore. Judging from the yearly Michelin nods earned since 2017 and Labyrinth’s six years on the scene, Han has been hailed as a culinary hero who has clearly gotten the recipe right. But more importantly, we see a change in philosophy in a broader, more nuanced response to the land, its produce and thepeople who nurture it to life. Grilled Local King Oyster Mushroom, Peppery BKT Dashi Broth, Black & White “Yin-Yang” Garlic Espuma, Rice Crispy, Crispy Pork Lard, Confit Egg Yolk and Black Winter Truffle served with a side of Crispy You Tiao. Leaving a cushy banking job to embark on an entirely different path, Chef Han and his restaurant Labyrinth was a natural choice for Tiger Beer’s latest campaign. My journey to the Restaurant Labyrinth began through Instagram, just like any other food journey. When Labyrinth was first launched, he was serving a technique based progressive Singapore cuisine peppered with spheres and foams. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. Labyrinth, the brainchild of Chef-Owner LG Han, encapsulates his roots and memories growing up in Singapore. Another shaping factor is the vivid memory of growing up in Singapore and the experience of his grandmother’s cooking. Labyrinth’s 80% locally sourced menu is a sensorial expression of his childhood food memories In fact, we are delighted at how Chef Han has come into his own and now prepares dishes that mean something to him, that are inspired by his own memories and sourced from local... producers. It is the cruc i a l – though not only – realignment: Labyrinth also has a new interior. 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