Singapore favourites - with a twist - at F1

THE Singapore Formula 1 Grand Prix (GP) is all about the heart-pounding blur of loud race cars whizzing round and round on our roads, right? Well, if the smell of burning rubber isn't appetizing to you, maybe the aroma wafting from Chef Han Li Guang's take on the classic Hainanese curry rice will do the trick.

Alongside his Quinoa with Chicken Mousseline and Clay Potatoes, the chef from mod-Sin restaurant Labyrinth will also serve up his unique versions of chilli crab (hint: it involves ice cream), rojak puffs and chendol xiao long bao to the approximately 2,000 guests watching the GP calendar's only night race from the air-conditioned comfort of the Sky Suites.

This will be the first year the 29-year-old is catering at the event; his team will make 1,800 tasting portions of each o…