Chefs Who Earn And Keep Their Michelin Stars

Singapore is a land of talented chefs who continue to push the boundaries of fine-dining experiences. But what does it take to stay at the top of the culinary game? We ask three celebrated chefs how they earn and keep their Michelin stars.

- Priyanka Elhence

There’s no denying the fact that Singapore is a food-obsessed haven with an increasing plethora of talented chefs and culinary stalwarts worthy of everything from Michelin Plate and Bib Gourmand eateries to just as many starstudded restaurants.

Despite last year’s awards hiatus, the Michelin Guide Singapore 2021 edition proved how central food is to us, with a total of 60 Michelin stars being awarded islandwide. We speak to three renowned chefs to find out just what it takes to not only earn that star, but how to keep it and to painstakingly earn yet one more.

Chef-owner Han Li Guang, Restaurant

Labyrinth Restaurant Labyrinth is a one-Michelin-starred restaurant that not only elevates local favourites but presents every dish with sustainability in mind, with 90 percent of the produce used in the restaurant being sourced locally.

What does it take to earn and keep that coveted star?

First and foremost, it’s the quality of cooking. We have to be cooking at a level of perfection, especially for a fine-dining restaurant like Labyrinth. Next is consistency, we can’t be cooking really good food today and then not meeting that same level of quality tomorrow. Cliched as it is, passion is also a big part of the equation. You’re only as passionate as the trade-offs on the scale. As chefs, passion drives us to perfection and to create quality dining experiences; it means that some of our decisions might not always make commercial sense – it might eat into our margins, or it might be a hassle for operations – but we do it to deliver the best for our guests and to give us an edge over what others can deliver. At the end of the day, the guide is refreshed every year and so every year, we have to work hard to earn the star.