HAN LI GUANG

Chef, Labyrinth restaurant

In early March, chef-owner of one Michelin-starred restaurant Labyrinth, Han Li Guang began a charity initiative to send free meals to the staff of Singapore’s National Centre for Infectious Diseases (NCID). He contributed $20 per dinner customer, $40 for every full bottle of wine sold, and $80 per bottle of corkage charged at his restaurant to the initiative. He also roped in F&B outlets Keng Eng Kee Seafood, Jam at Siri House, Sanity Coffee and Pezzo Group for this drive.

“Working in the F&B industry has provided us with so much joy,” he said. “And I hope that in our own small way, we can contribute meaningfully to the people on the front lines.”

Jam at Siri House had pledged to donate a portion of the restaurant’s sales to the initiative, while Keng Eng Kee Seafood had donated $2,000 to the purchase of halal food from Pezzo Group, and it matched every dollar in food value for orders placed by Labyrinth or Jam At Siri House to be delivered to NCID. Pezzo Group also matched these food orders one-for-one, and Sanity Coffee offered all NCID staff a discount and complimentary coffee. While all F&B outlets have stopped dine-in services since the circuit breaker in Singapore began in April, these eateries have managed to make a real difference with their collective contributions in the month of March.