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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

Reinventing the Rules with The Sam Willows

by Mary Ann Lim Hui Ming

The Sam Willows speak to ART REPUBLIK on their collaboration with Bvlgari

The post Reinventing the Rules with The Sam Willows appeared first on LUXUO.

Posted in Art Republik, b.zero 1, Bulgari, Culture, labyrinth, Ring, sam willows

7 delicious desserts with a Singapore twist to feast your eyes on

by The Peak

Chefs in Singapore have been dreaming up ways of reinterpreting desserts with flavours like cempedak and teh halia.

The post 7 delicious desserts with a Singapore twist to feast your eyes on appeared first on The Peak Magazine.

Posted in Antoinette, Creatures, Dessert, Food & Drink, Gourmet & Travel, Labyrinth, Le Canele d'Or, Po, Tarte by Cheryl Koh, Wine & Chef

7 delicious desserts with a Singapore twist to feast your eyes on

by The Peak
Desserts

Chefs in Singapore have been dreaming up ways of reinterpreting desserts with flavours like cempedak and teh halia.

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

Posted in Antoinette, Creatures, Dessert, Food & Drink, Gourmet & Travel, Labyrinth, Le Canele d'Or, Po, Slider - Food & Drinks, Slider - Home, Tarte by Cheryl Koh, Wine & Chef

Seasonal menus to try at the newly minted one-Michelin-starred restaurants: St Pierre, Whitegrass, Labyrinth, Jaan

by Amy Van

Signature and seasonal dishes you can expect at these star-studded establishments.

The post Seasonal menus to try at the newly minted one-Michelin-starred restaurants: St Pierre, Whitegrass, Labyrinth, Jaan appeared first on The Peak Magazine.

Posted in Cheek by Jowl, Gourmet & Travel, Jaan, Labyrinth, Saint Pierre, Whitegrass

Seasonal menus to try at the newly minted one-Michelin-starred restaurants: St Pierre, Whitegrass, Labyrinth, Jaan

by Amy Van
Season

Signature and seasonal dishes you can expect at these star-studded establishments.

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

Posted in Cheek by Jowl, Food News, Gourmet & Travel, Jaan, Labyrinth, Saint Pierre, Whitegrass

[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

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

Chef to Watch: Han Li Guang Breaks The Mould

by Liao Xiangjun

Labyrinth banker-turned-chef owner ready to surprise jaded palates at new Esplanade Mall location.

The post Chef to Watch: Han Li Guang Breaks The Mould appeared first on The Peak Magazine.

Posted in Chef to Watch, Chefs, Gourmet & Travel, Han Li Guang, Interviews, Labyrinth, Restaurant Labyrinth, The Esplanade
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