For 10 years or more, I’ve known LG Han and witnessed his growth as a chef. When I ate his last menu, I saw a quantum improvement—he had brilliantly captured the essence of each dish in a way I could wholeheartedly relate to.
Now, with his newly launched menu, he’s taken another leap forward. Each dish was old and new at the same time—but... More
For 10 years or more, I’ve known LG Han and witnessed his growth as a chef. When I ate his last menu, I saw a quantum improvement—he had brilliantly captured the essence of each dish in a way I could wholeheartedly relate to.
Now, with his newly launched menu, he’s taken another leap forward. Each dish was old and new at the same time—but not just in the trite manner of melding something traditional with something newfangled. Instead Chef Han has kept what we as Singaporeans know and love, and fully transformed it in a way that we as contemporary diners value and delight in (mainly through substitution of ingredient, complexity of technique, and optics).
As a result Han’s ‘reimaginations’ have the twang of familiarity of hawker food; his deconstructions the warmth and comfort of grandma’s cooking. He has crafted a love song to Singapore and what our cuisine means to us today. It’s powerful stuff. Bravo, chef and your team!
P.S. I don’t like prata but I’d gladly have another piece or two of Han’s version.
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