Family, History, and Sustainability How Chef Li-Guang Han Achieved Culinary Stardom BY CA RY W O N G
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hef LiGuang (LG) Han has come a long way in his unusual culinary journey. Growing up in a family that has a rich history with food and beverage, one would imagine he would pick up the mantle from the start. Surprisingly, however, that was not the case. “My granddad used to own a couple restaurants back in the heyday (including) Singapore’s most premium steakhouses back in the 1960s and it ran for almost thirty years. He also had a Szechuan restaurant and a more casual W estern restaurant,” Han says. “My grandma, she’s a fantastic home cook. She cooks for the family every week, the extended family— uncles, aunties, cousins, myself. She’s my hero.”
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Not only that, but Chef Han’s father also worked in the hotel industry, managing finance and corporate assets. Having graduated from the London School of Economics with a degree in accounting and finance, the plan was for Chef Han to have a comfortable and stable life working at a desk. His passion for food was so great, however, that he decided to quit the
