Chef Michael Han has eyes similar to an action hero of a Japanese comic. They are big, bright and full-of-fire. Armed with his culinary skills and reputation, he prepares for the next stage of Fifty Three. So what’s in store for the culinary poster boy?

Moving from 53 Armenian Street (the lease ends mid-March), the restaurant will be located at 42 Tras Street, end April. But more than just a relocation, this marks Michael’s independent venture as Fifty Three was previously a joint venture with Chef Michael and Les Amis. Han is flying solo.

“The partnership began because Michael was new to the business of running his own restaurant. Being a family friend of our Chairman for many years, we decided to come in as a silent partner to help him ‘launch’ the restaurant. Now that his name has been firmly established, it is time for us to concentrate on our core restaurants within the Les Amis Group,” says Valencia Poh, marketing communications & public relations associate, Les Amis.

The relocated Fifty Three will retain its name, and style of food, and even the team remains. Chef Michael says, “The move is mainly due to the fact that our lease at our current location is ending, and I wanted a smaller restaurant that only accompanies one floor.” The relocated Fifty Three, according to Chef Michael, the new place will be easier to manage and the chefs will be able to have a more personal touch with the customers.

He adds, “We did open rather quickly for the current location as this was the first or second place I saw. I do like the location, however, after a while, I realised that the two-storey element wasn’t a good idea. Firstly I couldn’t see what’s going on as most of our tables are on the second floor. As chefs, we also have to serve, so it was hard moving up and down.”

As for concerns, he just hopes they manage to open on time, and everything will go smoothly. “I believe it will be a smooth transition. It’s like Iggy’s moving from Regent Hotel to the Hilton. I’m only hope all the customers know about the relocation and don’t go to the wrong place.”

The big move will be the main thing on Chef Michael’s mind for a while and he comments that it’ll be pretty much “starting for scratch”. He says, “I think what’s important is that we have one restaurant and do it well. If we do decide to open something else, it will be more fun and casual. It’ll be under a new name, and won’t be a bistro version of Fifty Three. It will probably serve casual, fast food, like Fish and Chips.”

Here’s to a new chapter in Fifty Three’s history.