My Signature Dish: Han Li Guang’s Chilli Crab Ice Cream

"In 2018, at Labyrinth, a stunning dining room makeover set the stage for an all-new menu featuring 80% locally sourced ingredients. The evolution of the kitchen’s philosophy is captured in the signature chilli crab: the crab is deconstructed so the shell becomes chips, the meat is sautéed while the legs stay deep-fried, and the crab fat is transformed into a sauce that enhances the dish’s umami, marking a shift from mod-Sin to a produce-driven approach. Plump little clams from a local kelong are arranged like scales in a crisp wonton tart shell with homemade XO sauce; a satay-inspired course puts locally farmed quail at center stage; and goat’s milk from Hay Dairies is fermented into yoghurt to pair with a made-from-scratch soya bean curd." - Rachel Tan