For two nights only on 23 and 24 August 2017, chef Thitid 'Ton' Tassanakajohn of Le Du (No. 37 on Asia's 50 Best 2017) will join chef Han Li Guang of the newly minted one Michelin-starred Restaurant Labyrinth for a four-hand collaboration in Singapore.
Priced at S$188++, the eight-course dinner will feature signature creations by both chefs including Ton's lobster with heart of young coconut and chu chee curry as well as his oyster with Thai rice sabayon. These are matched with Han's latest Neo-Sin iteration of "chilli crab" - local wild caught flower crab with chilli crab ice cream and fried "man tou" (bun) croutons - plus his modern Chinese creation of crispy scale garoupa with braised daikon in chrysanthemum broth.
Apart from Han's rendition of "orh nee" (yam paste) for dessert, both chefs will jointly create a surprise sweet course to cap off the meal.
Call +65-6223 4098 or email info@labyrinth.com.sg for reservations.
8 Raffles Avenue, #02-23 Esplanade Avenue, Esplanade Mall; www.labyrinth.com.sg
© Evelyn Chen 2013