Over on the savouries, we have the SG Style Bak Kut The but this time round, there is no pork ribs in it, just the pure essence of the broth, which is essentially the star of this dish. Served with a mini you tiao to dip into the broth and a cold brew of Mandarin pu-er tea to infer the regular way of enjoying pork bone soup, the aromatic broth will hit your palate and nostrils the moment it touches your tongue and with the soft boiled egg and black winter truffle shavings, it adds to the creaminess and flavour to the other dish.

The following dish is perhaps my favourite of the meal, the popular fish soup dish that is ordered by many when at the hawker centres, and this time round, Chef Han pan-fries the garoupa from Ah Hua Kelong and wraps it up with a crispy fatt choy to mimic the seaweed. The base is made with homemade fish paste noodles and the fish milk is poured into it tableside. Texture and flavour are all on point, an absolutely comforting dish to enjoy.

As a tribute to Chef Han’s Gong Gong and family business, Cairnhill Steakhouse, he has included in his menu a dish that is used to be served to diners in the restaurant, which is a beef steak with some vegetables finished with a Hainanese style red wine sauce on a cow designed grill plate. We ended the meal with desserts before the Kaya, Teh Tarik & Eggs course was served, a Hainanese kaya and butter toast topped with Russian hybrid caviar, the ultimate curtain call to an excellent dining experience.
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✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🍴 [Self Funded]