August 2, 2025
As Singapore celebrates 60, Chef LG Han stands as one of the country’s most articulate voices in modern cuisine. At a time when conversations about local food often look backward, he has spent the past decade looking forward. His cooking is rooted in personal memory, built on local flavours, and driven by a clear idea: that Singaporean cuisine can stand on the world stage without having to mimic anything else.
His story is also featured in the docuseries Chefs Uncut, which offers a closer look at his philosophy, creative process and approach to modern Singaporean cuisine.
Chef LG Han is the founder of Labyrinth, a Michelin-starred restaurant located at the Esplanade. Labyrinth initially combined modern techniques with global influences. Over time, it shifted into a fully Singaporean restaurant with a focus on local produce, traditions and personal memory. This shift was intentional. LG set out to prove that the flavours of his childhood and his country could be elevated without losing their soul.
The dishes at Labyrinth reinterpret familiar tastes through refined techniques. Whether drawing on hawker favourites, childhood meals, or his grandmother’s cooking, each plate reflects a deeper story. One of the most well-known examples is his chilli crab ice cream, a dish that reimagines a national classic in an unexpected form while preserving its core flavours. It captures what Labyrinth does best: making diners rethink what Singaporean food can be.
In 2025, Labyrinth was ranked number 97 on the World’s 50 Best Restaurants extended list and number 37 on Asia’s 50 Best Restaurants. These accolades reflect growing international recognition for a restaurant that remains firmly grounded in local identity.
LG Han did not take the traditional route into the kitchen. He began his career in finance and only later made the move into cooking. He did not attend culinary school. Instead, he taught himself through experience, travel and a strong personal curiosity about how food could carry meaning.
His grandmother played a major role in shaping his palate and values. Many of Labyrinth’s early menus paid tribute to her cooking, while also questioning how traditional dishes might evolve. Over time, the restaurant grew into a platform that connects local farmers, fishers and artisans, creating a more sustainable and independent food ecosystem based on Singapore’s own resources.
Since earning its first Michelin star in 2017, Labyrinth has retained it every year. The restaurant’s consistent recognition is not just a result of technical excellence. It reflects a distinct identity and a willingness to challenge expectations.
LG Han is also known for speaking candidly about the pressures of representing Singaporean cuisine to a global audience. He often addresses the limitations of being viewed through a narrow lens, especially when local ingredients and concepts are unfamiliar to international diners. Through his work, he has continued to push for greater understanding and appreciation of Southeast Asian food cultures on their own terms.
In 2024, he launched Har Har Chicken, a casual fried chicken concept that plays with nostalgic Singaporean flavours. The menu features fun interpretations of comfort food, designed to appeal to everyday cravings while still carrying his signature creative touch. Although it differs from Labyrinth in tone and formality, it reflects the same commitment to honouring local tastes through thoughtful preparation.
Chef LG Han has helped reshape the way Singaporean food is seen both at home and abroad. He brings together memory, place and purpose in a way that speaks to the next chapter of local cuisine. Through Labyrinth, Har Har Chicken and his ongoing support for local producers, he continues to show that innovation does not mean departure from heritage. It can be a deeper return to it.
In an impressive climb up the global culinary ladder, the chef-owner of Potong in Bangkok, has just been named the World’s Best Female Chef for 2025.
CreatorsLab recently concluded a significant international distribution deal for its documentary series, ‘Chefs Uncut.’