"This banker-turned-chef is shining the spotlight on Singaporean dishes and cuisine traditions at Labyrinth in Singapore. Imagine tucking into a dish of soft-boiled eggs for breakfast, only to be greeted with the sweet nutty flavours of ground almond and balsamic cream instead of the expected dark soy and pepper. This is what chef Han Liguang does at one-Michelin-starred restaurant Labyrinth. In his hands, familiar flavours are given a different spin. The spicy savoury notes of chilli crab, for instance, are tempered down into a cold ice cream. And what you think is a bowl of century egg porridge is in fact a sweet dessert of soya beancurd and grass jelly." - Meryl Koh
