A 10-course collaboration dinner, featuring Singapore’s LG Han of Labyrinth and Vijay Mudaliar of Native and our very own Jordy Navarra of Toyo Eatery and Stephan Duhesme of Metiz
Sustainability for us is cultivating the relationships we have with the people who nurture our country. —Jordy Navarra
CRAB CLAW Labyrinth’s take on Singapore’s national dish, the chili crab, is a crab claw stuffed with a meat patty of mud crab and blue crab from Cebu From the get-go, as a spread of snacks got us started, it was clear that the main dish was sustainability, a hallmark of which is local, available, in-season ingredients.
In fact, all four chefs handpicked for this collaboration have been champions of sustainability. “We brought them together because they really are the industry heavyweights in the space of sustainable dining,” said STB’s new area director Fang Xun Ong.