9: Why we cannot blame chefs for shying away from local cuisine | Alastiar Tan, chef at Restaurant Labyrinth

Alastiar Tan: “Food is like art and culture – it evolves constantly. Maybe my family’s culture is my ahma likes to put white pepper, but your ahma puts black pepper. Who is to say whose ahma is right or wrong?” Tan, head chef of Restaurant Labyrinth, joins Singapore Noodles founder Pamelia Chia to share about his journey of becoming a chef, plus: *The philosophy of Restaurant Labyrinth* *Local farmers and producers in Singapore* *What it means to elevate Asian cuisine* *Alastiar’s pop-up during circuit breaker* *How we can encourage Singaporeans to value and pay more for local food* *Why young chefs are hesitant to work at local restaurants*