As a native who was born-and-bred in Singapore, Chef LG Han did not originally plan to become a chef despite coming from a family that boasts 3 generations of restaurateurs.
He studied finance at the London School of Economics and worked as a banker in Singapore. However, the culinary bug eventually caught him. So, he quit the banker's job and threw himself into the kitchen.
After gaining experience all over Europe and Singapore, he eventually opened Labyrinth in 2014. The menu at the time emphasized local ingredients and using them to create elevated Singaporean street food.
In 2017, his restaurant was awarded a Michelin star and in 2021 it was recognized amongst Asia’s 50 Best Restaurants.
Chef Han has since updated his approach to one that infuses different products around the world to highlight the Singaporean way of cooking.
Even with all the changes, he has kept the restaurant amongst the best in Asia for both critics and diners. That includes being ranked #97 in the 2025 World’s 50 Best list, #40 in the 2026 Asia’s 50 Best list and maintaining the one Michelin star rating. He has also opened new concepts like Milli Sky Dining & Bar.
In this episode, Chef Han talks about the importance of joy in cooking, pacing a menu, the memories of his grandma, why chefs travel and more.
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