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Why elevating Singapore cuisine is so difficult, chefs weigh in

by Jesslyn Lau

Chefs from Restaurant Ards, Jiakpalang, BirdBird and Selfish Gene share the challenges faced by Singaporean chefs.

The post Why elevating Singapore cuisine is so difficult, chefs weigh in appeared first on The Peak Magazine.

Posted in Ace Tan, anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, Candlenut, cocotte, David Lee, Food, Gene Mok, Gourmet & Travel, Han Li Guang, Immanuel French Kitchen, Immanuel Tee, Jack's Place, Jiakpalang, Labyrinth, Lifestyle, Malcolm Lee, Nixon Low, One Kueh at a Time, Putien, Restaurant Ards, Saint Pierre, Selfish Gene Cafe, Singapore Cuisine, Singaporean Chefs, Spize, Summer Hill, Tan Ken Loon, The Coconut CLub, The Naked Finn, Wild Rocket

Why elevating Singapore cuisine is so difficult, chefs weigh in

by Jesslyn Lau

Chefs from Restaurant Ards, Jiakpalang, BirdBird and Selfish Gene share the challenges faced by Singaporean chefs.

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

Posted in Ace Tan, anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, Candlenut, cocotte, David Lee, Editor's Picks, Food, Gene Mok, Gourmet & Travel, Han Li Guang, Immanuel French Kitchen, Immanuel Tee, Jack's Place, Jiakpalang, Labyrinth, Malcolm Lee, Nixon Low, One Kueh at a Time, Putien, Restaurant Ards, Saint Pierre, Selfish Gene Cafe, Singapore Cuisine, Singaporean Chefs, Slider - Food & Drinks, Spize, Summer Hill, Tan Ken Loon, The Coconut CLub, The Naked Finn, Wild Rocket

Is there such a thing as Singapore cuisine?

by The Peak

It's a question that's as old as the quest for our national identity.

The post Is there such a thing as Singapore cuisine? appeared first on The Peak Magazine.

Posted in Gourmet & Travel, Han Li Guang, Jeremy Nguee, Jiakpalang Eating House, Jimmy Lim, JL Studio, Lee Eng Su, Nixon Low, Preparazzi, Provisions, Restaurant Labyrinth, Singapore Food, The Coconut CLub, Willin Low

Is there such a thing as Singapore cuisine?

by The Peak

It's a question that's as old as the quest for our national identity.

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

Posted in Gourmet & Travel, Han Li Guang, Jeremy Nguee, Jiakpalang Eating House, Jimmy Lim, JL Studio, Lee Eng Su, Nixon Low, Preparazzi, Provisions, Restaurant Labyrinth, Singapore Food, The Coconut CLub, Willin Low

Restaurant Labyrinth

by The Peak

Talented Singaporean Chef Han Li Guang is known for reinterpreting Singapore cuisine in his own inventive ways.

The post Restaurant Labyrinth appeared first on The Peak Magazine.

Posted in Events, G Restaurant Awards, G Restaurant Awards 2017, Gourmet & Travel, Han Li Guang, ModSin, Restaurant Labyrinth

Restaurant Labyrinth

by The Peak

Talented Singaporean Chef Han Li Guang is known for reinterpreting Singapore cuisine in his own inventive ways.

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

Posted in Events, G Restaurant Awards, G Restaurant Awards 2017, Han Li Guang, ModSin, Restaurant Labyrinth

[Exclusive] A day behind-the-scenes with chef Han Li Guang

by The Peak

Labyrinth's "modern inventive cuisine", inspired by Han's daily routine.

The post [Exclusive] A day behind-the-scenes with chef Han Li Guang appeared first on The Peak Magazine.

Posted in Day in the Life, Gourmet & Travel, Han Li Guang, Interviews, Labyrinth

[Exclusive] A day behind-the-scenes with chef Han Li Guang

by The Peak
HanLiguang

Labyrinth's "modern inventive cuisine", inspired by Han's daily routine.

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

Posted in Day in the Life, Gourmet & Travel, Han Li Guang, Interviews, Labyrinth, Slider - Home, Slider - Interviews

Labyrinth

by The Peak

Leave preconceived notions at the door as chef Han Li Guang cleverly reinterprets local classics.

The post Labyrinth appeared first on The Peak Magazine.

Posted in Events, Fusion, G Restaurant Awards, G Restaurant Awards 2016, Gourmet & Travel, Han Li Guang, Restaurant Labyrinth, Singapore Cuisine

Labyrinth

by The Peak

Leave preconceived notions at the door as chef Han Li Guang cleverly reinterprets local classics.

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

Posted in Events, Fusion, G Restaurant Awards, G Restaurant Awards 2016, Han Li Guang, Restaurant Labyrinth, Singapore Cuisine

Restaurant Labyrinth Serves Up Chicken Rice, with No Rice

by Liao Xiangjun

Chef Han Li Guang distils a national dish into its flavour profile.

The post Restaurant Labyrinth Serves Up Chicken Rice, with No Rice appeared first on The Peak Magazine.

Posted in Chefs, Chicken Rice, Gourmet & Travel, Han Li Guang, Labyrinth, Restaurant Labyrinth, Restaurants, Singaporean Food

Restaurant Labyrinth Serves Up Chicken Rice, with No Rice

by Liao Xiangjun

Chef Han Li Guang distils a national dish into its flavour profile.

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

Posted in Chefs, Chicken Rice, Food News, Gourmet & Travel, Han Li Guang, Labyrinth, Restaurant Labyrinth, Restaurants, Singaporean Food
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