Daily Cuts - A Letter to Myself: Chef Han Liguang on the business of pursuing his passion
Chef Han Liguang earned his Michelin star just three years after opening his restaurant, Labyrinth, which serves avant-garde cuisine he describes as "New Singaporean". Chef Han, who worked in banking before starting his restaurant in 2014, shares how his journey, in addition to giving him valuable insights on patience and intuition, has also taught him the importance of prioritising the business aspect of his passion for culinary creativity.