There is more behind Labyrinth’s food preparation than meets the eye. Doyenne.sg digs deeper into Chef-Owner Han Liguang’s process of deconstructing local cuisine and elevating it to the next level.
Daniel Ballis is a bold restaurateur. The Gen-Y millennial has three brands under his belt within merely a few years. We catch up with the straight-talking Melbournian to find out more.