LG Han of Michelin-starred restaurant Labyrinth hit 94kg in 2022. Now over 30kg lighter, he says he is happier and more ...

Heat a skillet. Add some oil and the crab. Cover and cook. 3. Heat oil in a pan. Add garlic, chilli paste, shallots, chicken stock, sugar, monosodium glutamate or ajino moto and ketchup.

Give it a final toss to incorporate the flavours. 10. Transfer the Singapore Chilli Fish to a serving plate and garnish with the green parts of the chopped spring onions and fried garlic. 11. Serve ...

The sauce opened with that characteristic slightly sweet, tomato-forward taste we all love from chilli crab. The heat didn’t start until a few more bites in, and it was the kind that kept building in ...