Chef Han Li Guang, Chef owner Labyrinth was born out of Chef Owner LG Han’s passion for cooking and his creative energy that challenges common perceptions, both in taste and visuals.

Born to 3 generations of restaurateurs and F&B operators, food was never far from Han’s mind. So having gained his financial degree from the London School of Economics and working for 3 years as a corporate banker in Singapore, he decided to quit and pursue his first love food. For insight and ideas, he dined at some of the world’s greatest establishments, including The Fat Duck and Gordon Ramsay’s Maze in the UK, Metis in Bali, and Bo Innovation in Hong Kong. More importantly, he worked with internationally renowned chefs including Mauro Colagreco (Mirazur, France), Tom Kerridge (The Hand & Flowers, UK) and Roberto Galetti (Garibaldi, Singapore), achieving solid training in Asian, Modern French and Italian cuisine. The long arduous hours in the kitchen also gave Chef Han a deft mastery of technique, and a resolute passion for the profession.

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.

1. What is your philosophy when it comes to food?

The Singaporean angle is crucial and preserved by staying true to originals flavors, using authentic techniques such as in the making of sauces from scratch and utilizing ones creative juices to present something local in a modern expression. Crystallized in 4 essential elements: technical precision, fresh sustainable produce, culture and emotions. By reinterpreting and reconstructing classic international and local creations familiar to the modern Singaporean, to carved a unique culinary identity and redefined Singapore cuisine as a melting pot of influences from all around the world.

2. Name your most Favorite dish on the menu? And why?

All are my favourites such as the signature chili crab ice cream which has been on the 1st menu till the current one.

3. Main considerations when it comes to choosing your ingredients?

Understanding the produce is key as well as finding the right ingredients by either sourcing directly with the farmers or purchasing at shops selling herbs and spices made using traditional methods. A firm believer in freshness of ingredient, I wake up early every morning to personally select meats from trusted pork and chicken sellers in the very wet market that my grandmother patronised for the last 3 decades. I like to champion local produce and see the local farming movement grow.

4. How do you see the growing demands for sustainable produce affecting the food world?

Starting to pick up for Singapore for example from the Kelongs (traditional offshore fishing platforms propped up by stilts over water). Its a fantastic movement to reduce over fishing and over farming. Still much to be done to increase awareness and educate general public.

5. If you weren’t a chef, or in the food business, what would you be?

Will still be a banker!

6. Do you have a memorable food experience that impacted you as a child or young chef?

Mind blowing Tamago at Ryugin Restaurant in Tokyo that was served together with 3 hours slow cooked, wild caught eel on top of perfectly cooked rice.

7. What do you enjoy most about being a chef?

Freedom to express, adrenaline rush during service, learning about local and overseas food cultures and history.

8. Other than creating good food, what are the most important qualities that make a successful chef?

Having pride as a chef irregardless if you are a chef at a fine dining restaurant or cafe and not allowing lousy food to leave the kitchen. Perseverance, stamina and creativity are essential.

9. If you had a choice of anything for your last meal, what would you choose to have?

Two slices of good warm bread with good butter and perhaps some sashimi and sushi.

10. Do you have any tips for budding chefs or restaurateurs?

Don’t do it! Unless you are really sure and committed. Its more then just about the cooking, you need to have the stamina, mental strength under pressure and it involves sacrifices like having less time with family and friends due to long hours in the kitchen. But its worth it!

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ADDRESS:
8 Raffles Ave, 02-23, Singapore 039802
PHONE: +65 6223 4098
EMAIL: reservations@labyrinth.com.sg
WEBSITE: www.labyrinth.com.sg