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