Why is wasabi so hard to grow? What is the diet of a sumo wrestler? How can art and tofu be combined to get the best out of a unique restaurant experience?
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.
The harsh realities of the cooking world requires a splash of tenacity, a dash of optimism and a great deal of candour. 2am:lab’s Sous Chef Charlene Lin spills the beans in this exclusive interview.
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.