Gastronomic Dining Collection presented by MICHELIN Guide & Citi ULTIMA

Passage Through Time 

This edition will feature Chef Han and Chef Tam showcasing their growing up years in different countries and embracing the geographical crossroads of Thailand and Singapore with a menu that highlights the best of both worlds. Expect these memories to come to life through a storytelling menu that features dishes with a balance between the bold, aromatic spices of Thai cuisine and the diverse, multicultural influences of Singaporean cuisine. ​

By combining the culinary traditions of Thailand and Singapore, this exclusive Four Hands dinner promises a captivating and flavourful journey for diners, showcasing the harmonious blend of ingredients, techniques and cultural influences from both regions.

Chef LG Han: For Chef Han Li Guang and his restaurant, Labyrinth, it’s been ten fruitful years. To commemorate Labyrinth’s 10th year, the team decided to cast a fresh eye on the future and bring a brand-new Labyrinth experience.

In counterpoint to the reinventions and newly minted dishes that have characterised the Labyrinth menu, Han now seeks to uncover in depth the foodscape of Singapore – as bequeathed by history – and present it in quintessentially Labyrinth style, in a new refined approach. It is about embracing the original elements and flavours while giving the dish its own character through the ‘Labyrinth’ spin.

What MICHELIN Inspectors Say About m Labyrinth: Chef LG Han takes recognisable local flavours and tastes remembered from childhood as his starting point – and then reimagines and reinterprets them, using superlative ingredients from across Singapore. The result is an exciting, original and unforgettable set menu that surprises, amuses and satisfies. The restaurant’s black canvas is punctured by razor sharp lighting, while the service team are clued up and very well organised.

Chef Tam: From perfecting her deeply personal tasting menu to advancing the restaurant’s sustainability initiatives, the 31-year-old chef only thought about how she and her team could make more precise cuisine, create stronger links with local farmers, and get better.​

Little did Debhakam realise her hard work was about to pay off with two significant recognitions. At the 2024 MICHELIN Guide Thailand Ceremony, Debhakam received the 2024 MICHELIN Guide Young Chef Award. Minutes later, she learned that Baan Tepa had been awarded two MICHELIN Stars, making her the world’s first female Thai chef to lead a two MICHELIN Stars restaurant.​

In addition, she has elevated her restaurant to a higher level of sustainability by receiving the MICHELIN Green Star at the 2025 MICHELIN Guide Thailand Ceremony. This prestigious award recognizes establishments that are leaders in sustainable practices.

What MICHELIN Inspectors Say About mm Baan Tepa: Chef Chudaree 'Tam' Debhakam brings the farm-to-table concept to life with her detailed, contemporary Thai tasting menu. Seasonal and sustainable ingredients, some sourced from her own backyard, highlight a culinary journey through Thailand. The dishes present bold flavours and delicate spices, crafted by a charming team within an elegant villa setting.

The restaurant cultivates sustainability in every dish and take pride in presenting nature’s flavours through locally sourced ingredients and herbs from our own garden. In their kitchen, 'waste' doesn’t exist. Food scraps metamorphose into exquisite seasonings, crab shells evolve into artistic table settings, and fruit and vegetable waste transforms into compost. 

Citi ULTIMA 'Passage Through Time' Dining Experience

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