FiftyThree is the culmination of an 8 year journey of hopes and aspirations for Michael. A joint venture with Les Amis, one of Singapore's most influential and well-respected restaurant groups, it marks the start of a new and exciting partnership.

Michael began his career in cooking relatively late and has had stints at The Fat Duck and Anthony's in the UK, Mugaritz in San Sebastian, Spain and Noma in Copenhagen, Denmark. His cooking style reflects both his personality and broad range of training. It also underlies his openness to using a wide range of ingredients from both Europe and Asia. He is especially keen to explore using the produce available locally. Very much inspired by the natural environment, he believes purity of flavour, lightness and different combinations of playful textures are central to his cooking whilst employing modern cooking techniques and sciences to achieve these objectives.

Very much a perfectionist, his entire being is focused on exploring cooking techniques and exciting new ingredients that will unquestionably turn FiftyThree into a restaurant renowned for its innovation and above all, great food.

Read Some Reviews Here:
Singapore's Culinary Melting Pot (New York Times, 18 Oct 2009)
A new cuisine style is transforming Singapore (Financial Times, 22 Aug 2009)
'FiftyThree takes you on an adventure' (Geoffrey Eu, The Business Times, 27 Jan 2009)
'Han works his magic' (Wong Ah Yoke, The Sunday Times, 19 Mar 2009)
'FiftyThree' (Blogger, 7 April 2009)
'FiftyThree l I-S Magazine Review' (12 April 2009)