Li Guang Han

Han Li Guang fancies himself a free spirit. A headstrong individual who, while not quite embracing of the rebel label, concedes to being stubborn.

 

Title: Chef Owner of Labyrinth

Expertise:

Location: Singapore

Experience:

Work: Labyrinth, the brainchild of Chef-Owner LG Han, encapsulates his roots and memories growing up in Singapore.

Award: One star Michelin

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Li Guang Han

BIOGRAPHY

The former banker also talks about how he chose to shut his restaurant temporarily amid the coronavirus crisis and used the opportunity to beta test a new brand concept—Miss Vanda by Labyrinth—and rolled out a new selection of hawker-type fare. Labyrinth serves up a “new expression of Singapore cuisine” inspired by Han’s childhood memories and in which familiar Singaporean flavours are elevated and interpreted as edible art guaranteed to jolt jaded palates. “I named the restaurant Labyrinth because, like a maze, it’s designed to have a surprise element at every corner,” Han explains. Creative presentation is the name of the game, while preserving the emotional connection people have to the dishes’ traditional form remains a priority. “Never boring or classical,” he insists. Source: sg.asiatatler.com

INSPIRATION

Labyrinth, the brainchild of Chef-Owner LG Han, encapsulates his roots and memories growing up in Singapore. Chef LG’s culinary philosophy hinges on responsibly understanding produce, ingredients and taste profiles, while championing a locavore cause of supporting local community. 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. A deconstruction and reinterpretation of ‘traditions’, inspired by the ever-changing beauty of nature, Singapore food is forever reimagined at Labyrinth. Source: labyrinth.com.sg

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Chef Han Li Guang of Labyrinth on Why Singaporean Cuisine is Worth a Michelin Star

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. Persuading patrons to fork out fine dining prices for local flavours, however, had posed a challenge. “There’s always a misconception that local produce is inferior and cheaper than imported produce,” he notes. “The challenge has been to change the perception of Singapore food; to convince Singaporeans that our cuisine is worth a Michelin Star with local produce flavours.”

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Dishes

  • Oolong Tea (Smoked) Egg
    singapore
  • Ice Kacang
    singapore
  • Chili Crab
    singapore
  • Wagyu Shortrib
    singapore
  • SG style Bak Kut Teh
    singapore
  • Buak Keluak Pudding
    singapore

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Li Guang Han

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