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Restaurant Labyrinth: championing local produce

by Jesslyn Lau

Chef-owner Han Li Guang has switched over to grown-in-singapore ingredients to bring local farmers to fore.

The post Restaurant Labyrinth: championing local produce appeared first on The Peak Magazine.

Posted in Ah Hua Kelong, Bryan Ang, david yip, Edible Garden City, Fine Dining, Food, Fossa, Gourmet & Travel, Han Li Guang, Hay Dairies, Kranji famring community, Labyrinth, Local Produce, Locavore, Nippon Koi Farm, Restaurant Labyrinth, Sea Farmers @ Ubin, Sustenir Agriculture, William Ho, Wong Jing Kai

Restaurant Labyrinth: championing local produce

by Jesslyn Lau
Han Li Guang of Restaurant Labyrinth

Chef-owner Han Li Guang has switched over to grown-in-singapore ingredients to bring local farmers to fore.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Ah Hua Kelong, Bryan Ang, david yip, Edible Garden City, Fine Dining, Food, Fossa, Gourmet & Travel, Han Li Guang, Hay Dairies, Kranji famring community, Labyrinth, Local Produce, Locavore, Nippon Koi Farm, Restaurant Labyrinth, Sea Farmers @ Ubin, Slider - Food & Drinks, Sustenir Agriculture, William Ho, Wong Jing Kai
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