Finally in the same country to celebrate.
And what a better place than Labyrinth, the Michelin Star restaurant which reinterpreted the local traditional food.
The menu comprised mostly of locally-sourced ingredients. Chef-owner Han Li Guang – who quit his high-flying desk job in the banking industry to become a chef – was inspired by the flavours he grew up with; his grandmother’s cooking, favourite hawker dishes and the abundance of underappreciated ingredients. He’s created an homage to his Singapore with a deconstruction and reinterpretation of ‘traditions’
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