Once a novelty, modern interpretations of Asian foods many of us have grown up with are slowly but surely earning their places at the global table world class gastronomy, evident in the growing success of dedicated chefs the likes of Han Li Guang of Michelin-starred Labyrinth in Singapore and Chef-owner Jordy Navarra of Toyo Eatery in Manila, Philippines, which was awarded this year’s “Miele One To Watch” by Asia’s 50 Best Restaurants.

Both are celebrated advocates of the local community, working closely with local produce and farmers for their respective cuisines.  

“It is important to use local produce because I feel that the first responsibility of being a chef, is to understand our own culture and terroir, in order to represent our country,” explains Han whose inventive take on modern Singaporean cuisine has outgrown its novelty—his new menu is a matured study of status and provenance. “As chefs, we do not just cook, we also have the shared responsibility to educate our diners, and to help shape our national identity,” he adds.

(Related: The Future Of Singapore Cuisine Defined)

So why is it so important to celebrate the future now? For Navarra, it’s because the commitment involves a renewed appreciation for local foods and flavours, which is important as it connects different generations to where they came from. “It’s important, especially for us chefs, to understand the history because it’s part of the story of how we understand things today,” he affirms. “This ensures that our food culture continues to thrive through the years, updating itself from generation to generation but still with the connection to the past.”

So, it’s no surprise that these two champions of locavore have found a way to work together; on a dinner, of course. Held at Labyrinth on May 30 and 31, the menu will feature only new collaborative dishes. It aims to represent a conversation between Manila and Singapore, embodying the personalities of the chefs, and their spontaneity. It features produce from the two homelands showcased in inspired creations that meld modern techniques with traditional inspirations. And if the amuse bouche of ‘Jor-Li Bee’ Chicken and Chiacaron, which essentially sees Filipino fried chicken paired with a Chinese-style curry sauce dip, is any indication, it's going to be delisiously fun.

The dialogue continues with the Chilli Crab Umami Bomb, highlighted by two quenelles—a crab fat ‘aligae’ ice cream by Navarra and Han’s famed chilli crab ice cream, topped with local-wild caught flower crab from Singapore. They’ve even pulled of a Singapore-inflected version of the Filipino sisig, featuring all parts of the pig and a touch of char siew sauce, among other inventive reflections.

Email reservations@labyrinth.com.sg or call 6223 4098 for more on the ‘Jor-Li Bee’ Labyrinth X ToyoEatery dinner (May 30 and 31).