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Old Flavours, New Interpretations (I/II)

by Liao Xiangjun

Mod-Sin creations by two Singaporean chefs that give Singapore cuisine a modern makeover.

The post Old Flavours, New Interpretations (I/II) appeared first on The Peak Magazine.

Posted in Food, Gourmet & Travel, Han Li Guang, Labyrinth, Preparazzi, sg50, Singapore, Teo Boon Chuan

Old Flavours, New Interpretations (I/II)

by Liao Xiangjun

Mod-Sin creations by two Singaporean chefs that give Singapore cuisine a modern makeover.

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

Posted in Food, Gourmet & Travel, Han Li Guang, Labyrinth, Preparazzi, sg50, Singapore, Slider - Food & Drinks, Teo Boon Chuan
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