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[Singapore] Restaurant Labyrinth - A Playful Homage to Singapore

Rating: 4/5

A super playful meal at Restaurant Labyrinth which is a homage to Singapore! Here you will find all the local flavors that Chef LG Han grew up with from hawker centers to chili crab and even a tribute to his grandfather’s steakhouse - the first of its kind in SG! I liked how the chef didn’t hold back on the spiciness so you can still taste the intensity of the local flavors - the bak kut teh, prawn noodle soup, and chili crab ice cream were just some of the highlights. Congratulations to the restaurant which was just awarded #11 on Asia’s 50 Best 2023 and winner of Highest Climber Award!

Our menu:

"MEMORIES OF NEWTON FOOD CENTRE"
ROTI JOHN I TEXTURES OF TOMATO
ORH LUAK | OYSTER | CAVIAR | UNI
OTAH | SAWARA | FINGER LIME
HAINANESE SATAY | PORK | CHICKEN

OLD SCHOOL BREAD | SOY CARAMEL | KOPI BUTTER

PANDAN AIR WAFFLE | ICHIGO
faux foie pate, strawberry compote, assam


YUSHENG | OTORO
pickled beetroot & daikon, kaffir lime oil, local honey

HAINANESE "CHICKEN" PIE | LOCAL FROG'S LEG
périgord truffle, abalone, artisanal vegetables


CHILI CRAB 9.0 | LOCAL FLOWER CRAB
chili-tomato ice cream, ulam rajah, custard apple

"OLD AIRPORT ROAD SIGNATURES"
CHEE CHEONG FUN | AORI IKA
aka ebi, caviar, hae-bee shoyu

PRAWN NOODLE SOUP | AKA EBI
wu xiang cracker, prawn paste noodle, prawn garum

"MY MOTHER'S STEAMED FISH" | MEDAI
fermented purple cabbage, yuzu kosho

ROJAK I LOCAL HERBS FROM EGC
ginger flower sorbet, fermented honey

"TRIBUTE TO CAIRNHILL STEAKHOUSE"
SIZZLING PLATE STEAK | A4 TOCHIGI WAGYU
hainanese red wine sauce, local golden spring mushroom


ICE KACANG | WHITE FUNGUS
compressed muskmelon, ginger snow, lemon mochi

ORH NEE | JERUSALEM ARTICHOKE
kabocha ice cream, black truffle, ginkgo "soil"

KAYA, TEH TARIK & EGGS | HAINANESE KAYA
soy cured egg yolk

Restaurant Labyrinth
Raffles Ave., #02 - 23, Singapore 039802
Tel: +65 6223 4098

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