The upcoming collaboration between Leela Hong Kong and Labyrinth Singapore is built around a menu where every dish is co‑created by Chef Manav Tuli and Chef Han Li Guang. Instead of presenting Indian and Singaporean food separately, the chefs have designed plates that merge flavors and techniques from both traditions. Called Masala Meets Merlion, the collaboration brings them into the same kitchen for the first time. The events will take place in Hong Kong on 2–3 September 2026 and in Singapore on 15–16 September 2026.
The menu begins with small bites inspired by street food, such as Pani Puri Rasam and Crispy Sweet Potato Gunpowder Chaat. From there, the dishes grow more complex, weaving together familiar elements from each cuisine. One highlight is White Pepper & Fennel Lamb Belly & Rib Bak Kut Teh, which reimagines Singapore’s peppery soup with Indian spices. Another is Sambal Balchao Prawn Taco on Scallion & Cheese Paratha, combining Goan‑style balchao with Singaporean sambal.
Other creations include Kopi‑O Glazed Tandoori Pork Ribs, where smoky Indian‑style ribs are finished with a glaze made from Singapore’s strong black coffee, and Chicken Tikka Satay with Spiced Kerisik‑Peanut Chutney, a meeting of two grilled classics. Singapore’s national dish appears in the form of Singapore Chilli Crab Curry with Fluffy Bombay Pav, while rice traditions are celebrated in Tandoori Three Yellow Chicken Donabe Basmati Biryani.
Dessert continues the theme of blending traditions. Gula Melaka Kulfi Falooda Ice Kachang brings together Indian and Singaporean sweet styles, and the meal closes with Masala Chai served alongside Kaya Toast with Butter—a pairing that connects everyday rituals from both countries.
The collaboration highlights how food can reflect shared histories and cultural exchange. Indian cuisine has long been part of Singapore’s identity, woven into its hawker culture and adapted into dishes that mix influences from across Southeast Asia. By working together, the two chefs show how these connections can be expressed in new ways, creating dishes that feel familiar yet different, rooted in both places at once.
