LABYRINTH Born to 3 generations of restaurateurs and F&B operators, food was never far from Chef Han Li Guang’s mind. 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. In 2014, Chef Han founded Labyrinth, encapsulating his roots and memories of growing up in Singapore by pioneering a culinary movement which he calls the ‘New Expression of Singapore Cuisine.’ Labyrinth is focused on how best to ‘show off’ the bounty of Singapore farms, orchards and seas through its intrinsic flavours. Chef Han is intent on debunking the misconception that Singapore lacks worthwhile produce, developing a produce-focused cuisine that reflects his food memories, in-depth research into traditional methods and flavours, and knowledge of flavour combinations. True to its staunch locavore tenets, the restaurant utilises 80% local artisanal produce from a roster of carefully sourced suppliers in its menu, expressing unique blends of flavours inspired by the traditional recipes of Singapore. In 2017, Labyrinth was awarded a coveted Michelin star — 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. (Photo credit: John Heng ‘daphotographer’)