Leela Hong Kong and Singapore’s one-Michelin-starred Labyrinth will collaborate on Masala Meets Merlion, a four-night dining series taking place across Hong Kong and Singapore in September 2026.

Chef Manav Tuli of Leela and Chef Han Li Guang of Labyrinth have developed a new menu combining Indian spices and regional cooking traditions with Singapore’s hawker flavours.

Rather than presenting separate Indian and Singaporean dishes, the chefs have worked together on every course. The Hong Kong dinners will be held at Leela on 2 and 3 September, before the collaboration travels to Singapore on 15 and 16 September.

Indian and Singaporean Flavours on One Menu

The collaboration draws on the long relationship between Indian and Singaporean food cultures.

Indian dishes such as roti prata have become a familiar part of Singapore’s hawker culture, while creations including fish head curry and Indian-style mee goreng reflect the way different culinary traditions have adapted to local tastes.

Chef Manav is known for presenting regional Indian cuisine through a contemporary lens. Chef Han, meanwhile, has spent more than a decade interpreting Singapore’s food heritage through modern fine dining at Labyrinth.

For Masala Meets Merlion, the chefs combine these approaches in dishes inspired by familiar street food, local ingredients and everyday dining rituals.

Menu Highlights

The meal begins with snacks including Pani Puri Rasam and Crispy Sweet Potato Gunpowder Chaat.

Other courses include:

• White Pepper and Fennel Lamb Belly and Rib Bak Kut Teh, reworking Singapore’s peppery soup with Indian aromatics
• Sambal Balchao Prawn Taco on Scallion and Cheese Paratha, combining sambal with Goan-style balchao spices
• Kopi-O Glazed Tandoori Pork Ribs, finished with a glaze inspired by Singapore-style black coffee
• Chicken Tikka Satay with Spiced Kerisik-Peanut Chutney
• Singapore Chilli Crab Curry with Fluffy Bombay Pav
• Tandoori Three Yellow Chicken Donabe Basmati Biryani, drawing on rice traditions shared by both cuisines

Dessert continues the cross-cultural theme with Gula Melaka Kulfi Falooda Ice Kachang.

The meal concludes with masala chai served with Kaya Toast with Butter, bringing together two familiar breakfast and tea-time rituals.

About the Chefs

Chef Manav Tuli leads Leela, a contemporary Indian restaurant in Hong Kong’s Causeway Bay. Its menu explores India’s regional cuisines through modern presentation and techniques.

Chef Han Li Guang founded Labyrinth in 2014. The Singapore restaurant has held one Michelin star since 2017 and is known for transforming hawker dishes and local food memories into contemporary tasting menus.

Event and Venue Details

Masala Meets Merlion: Leela × Labyrinth
Leela Hong Kong
Shop 301–310, Lee Garden Three
1 Sunning Road
Causeway Bay, Hong Kong

Dates: 2 and 3 September 2026
Service: Dinner only
Price: HK$1,288, plus 10 per cent service charge, per person
Telephone: +852 2882 5316
Email: info@leela.hk

---

Images: Leela