Chef Han Liguang champions local cuisine with his rendition of mod-Sin fare, showcasing nostalgic influences from food he grew up eating
A Singaporean through and through, banker-turned-chef Han Liguang champions local cuisine with his rendition of mod-Sin fare, showcasing nostalgic influences from food he grew up eating, prepared with predominantly local produce. His culinary genius shines in imaginative signatures such as the claypot “Ang Moh” kampong chicken rice, which has undergone different iterations over the years. The current version features meaty strips of chicken served alongside fragrant rice imbued with the chef’s delectable roux sauce. The dish is also accompanied by the Hainanese-style chap chye and lala soup. It’s the same with the OG chilli crab, which was first introduced in 2014 and is back on the menu. Inspired by beach crab, the dish features soft-shell crab that’s deep fried and set atop mantou ‘sand’ with Shaoxing foam and a quenelle of chilli crab ice cream.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||3|
|Dress Code||Smart Casual (No slippers/shorts)|