This September, Leela Hong Kong welcomes Singapore’s one-MICHELIN-starred Labyrinth (#40 on Asia’s 50 Best Restaurants 2026) for the very first collaboration between Chef Manav Tuli and Chef Han Li Guang.
Taking place over four days across Hong Kong and Singapore, “Masala Meets Merlion” explores the shared heritage, history and flavours that connect two of Asia’s most dynamic food cultures. Rather than presenting Indian and Singaporean cuisine side by side, the two chefs have created an entirely new menu together, with every dish developed collaboratively. Known for reinterpreting India’s regional cuisines through a contemporary lens, Chef Manav joins forces with Chef Han, whose acclaimed restaurant Labyrinth has spent more than a decade redefining Singaporean cuisine by transforming familiar local dishes into modern fine dining experiences. The result is a menu that draws equally from both culinary traditions, combining Singapore’s unmistakable hawker flavours with India’s rich spice heritage.
Priced at HK$1,288 + 10% per guest, the exclusive tasting menu will only be available at Leela Hong Kong on 2 and 3 September, before travelling to Singapore later that month.
WHERE INDIA MEETS SINGAPORE
The immense popularity of Indian cuisine in Singapore stands as a testament to the nation’s rich multicultural identity and vibrant history. Representing the country’s third-largest ethnic group, Indian culinary traditions have seamlessly integrated into Singapore’s daily life through its UNESCO-recognized hawker culture, where staples like roti prata are enjoyed across all ethnic communities. Over the generations, the cuisine has dynamically adapted to the local Southeast Asian palate, birthing iconic cross-cultural fusion dishes like fish head curry and Indian-style mee goreng. Today, from the bustling heritage streets of Little India to neighborhood night-stalls, Indian food serves as both an affordable staple and a vital social bridge, reflecting the successful mixing of cultures that defines modern Singapore.
The fully collaborative menu begins with playful interpretations of familiar street food, including Pani Puri Rasam and Crispy Sweet Potato Gunpowder Chaat, before moving into dishes that merge iconic flavours from both countries.
Highlights include:
- White Pepper & Fennel Lamb Belly & Rib Bak Kut Teh – Singapore’s beloved peppery herbal soup reimagined with Indian aromatics.
- Sambal Balchao Prawn Taco on Scallion & Cheese Paratha – bringing together Singaporean sambal with Goan-style balchao spices.
- Kopi-O Glazed Tandoori Pork Ribs – smoky tandoori ribs finished with Singapore’s signature black coffee glaze.
- Chicken Tikka Satay with Spiced Kerisik-Peanut Chutney – combining two of Southeast Asia’s most recognisable grilled classics.
- Singapore Chilli Crab Curry with Fluffy Bombay Pav – where Singapore’s national dish meets an Indian curry and freshly baked buttered pav.
- Tandoori Three Yellow Chicken Donabe Basmati Biryani – a centrepiece dish celebrating fragrant rice traditions shared across both cultures.
Dessert continues the conversation with Gula Melaka Kulfi Falooda Ice Kachang, before concluding with Masala Chai served alongside Kaya Toast with Butter, an unexpected pairing that brings together two everyday rituals from India and Singapore.
