There’s no denying the fact that Singapore is a food-obsessed haven with an increasing plethora of talented chefs and culinary stalwarts worthy of everything from Michelin Plate and Bib Gourmand eateries to just as many starstudded restaurants.
Despite last year’s awards hiatus, the Michelin Guide Singapore 2021 edition proved how central food is to us, with a total of 60 Michelin stars being awarded islandwide. We speak to three renowned chefs to find out just what it takes to not only earn that star, but how to keep it and to painstakingly earn yet one more.
Chef-owner Han Li Guang, Restaurant Labyrinth
Restaurant Labyrinth is a one-Michelin-starred restaurant that not only elevates local favourites but presents every dish with sustainability in mind, with 90 percent of the produce used in the restaurant being sourced locally.
What does it take to earn and keep that coveted star?
First and foremost, it’s the quality of cooking. We have to be cooking at a level of perfection, especially for a fine-dining restaurant like Labyrinth. Next is consistency, we can’t be cooking really good food today and then not meeting that same level of quality tomorrow. Cliched as it is, passion
