Han Li Guang is a Singaporean chef and pioneer of Neo-Singaporean cuisine, best known for the Michelin-starred Restaurant Labyrinth in Singapore.
Modern Singaporean cooking that reimagines local hawker and heritage dishes with fine-dining technique. This profile looks at Han’s background, career and signature approach.
TL;DR
- Singaporean
- Known for the Michelin-starred Restaurant Labyrinth in Singapore
- He holds a finance degree and worked as a corporate banker before switching to cooking.
- He pioneered a style he calls Neo-Singaporean cuisine drawing on childhood food memories.
- Modern Singaporean cooking that reimagines local hawker and heritage dishes with fine-dining technique.
Han Li Guang key facts
| Name | Han Li Guang |
| Nationality / born | Singaporean |
| Known for | the Michelin-starred Restaurant Labyrinth in Singapore |
| Location | Singapore |
| Style | Modern Singaporean cooking that reimagines local hawker and heritage dishes with fine-dining technique. |
Background and career
He founded Labyrinth in 2014 and it earned a Michelin star in 2017. He holds a finance degree and worked as a corporate banker before switching to cooking.
Recognition and legacy
He trained with chefs including Mauro Colagreco and Tom Kerridge. He pioneered a style he calls Neo-Singaporean cuisine drawing on childhood food memories.
Signature style
Modern Singaporean cooking that reimagines local hawker and heritage dishes with fine-dining technique. It is an approach that has made Han a distinctive figure in the food world.
Han in context
Han Li Guang is one of the chefs featured on Pickup Table 4, alongside Damian D’Silva and Petrina Loh.
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Han Li Guang FAQ
Who is Han Li Guang?
A Singaporean chef and pioneer of Neo-Singaporean cuisine.
Where is Han based?
Singapore.
What is Han known for?
The Michelin-starred Restaurant Labyrinth in Singapore.
What is a notable fact about Han?
He founded Labyrinth in 2014 and it earned a Michelin star in 2017.
What is Han’s style?
Modern Singaporean cooking that reimagines local hawker and heritage dishes with fine-dining technique.
