Nippon Koi Farm - is collectively supplying some 70% of his ingredients.
Proudly citing examples of local produce with outstanding quality, Han raves about
Ah Hua Kelong’s “sweet and juicy” green-lipped mussels featured in his new laksa dish, together with clams and green papaya in a broth made from mussel jus. The fish farmer’s “delicately sweet” wild-caught flower crabs that “taste of the sea” also anchor his signature chilli crab course alongside a scoop of chilli crab ice-cream. From
Edible Gardens City, he sources all the herbs and plants served at his restaurant, including the “beautiful” ulam rajah herb ( “it tastes just like green mango”) that appear in his yu sheng dish alongside local barramundi.