Labyrinth

260 Wishlisted
~$180/pax
❉ 1 Michelin Star An avant garde restaurant encapsulating not just the senses but also the culture of society. At Labyrinth, we place focus on quality, consistency as well as a neverending quest for culinary perfection through innovation. Our modern experimental cuisine will set diners on a gastronomical adventure where perceptions of classical creations, both local and international are challenged throughout the course of the experience.

8 Raffles Avenue
#02-23 Esplanade Mall
Singapore 039802

(open in Google Maps)

Monday:
Closed

Tuesday:
12:00pm - 03:00pm
06:30pm - 11:30pm

Wednesday:
12:00pm - 03:00pm
06:30pm - 11:30pm

Thursday:
12:00pm - 03:00pm
06:00pm - 11:30pm

Friday:
12:00pm - 03:00pm
06:00pm - 11:30pm

Saturday:
06:00pm - 11:30pm

Sunday:
06:00pm - 11:30pm

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Reviews

From the Burpple community

These treats were made in collaboration with @mrbucketchocolaterie using both the dark and light soy sauce from @kwongwohhingsaucefactory and a 64% dark chocolate ganache made with cocoa beans from Malacca. You might think its weird to pair soya sauce with chocolate but one bite of it and you will understand how both complemented with each other from the slight bitterness from the chocolate that is layered with the umami savouriness from the inside caramel filling.
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✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🌐 https://www.restaurantlabyrinth.com/
🍴 [Gifted]

Even though our last visit was four months ago, the vivid memories and pure joy that we get from each dish was ingrained in our minds and after today, this dining experience tops the previous and the sky is truly the limit to Chef Han’s ingenious interpretations of our local favourites.

Course after course, we continued to be in awe of the flavours and concepts that were presented to us from Chef Han’s Homage to My Singapore menu, with dishes that we sampled for the first time such as the Uncle William’s Quail Egg that is smoked with oolong tea, Ah Hua Kelong Green Lip Mussel that we wiped clean and not leaving any of the fish paste, laksa sauce and taupok behind, Bak Chor Mee No Bak Chor No Mee and the Ang Moh Chicken Rice that pays homage to chef’s popo’s recipe and he uses Toh Thye San kampong chicken in this dish. We ended with a sweet treat of My Favourite Pasar Malam Snacks, an assortment of our local night market with sweet corn, muah chee, cotton candy, biskit piring and sorghum.
•••••••••••••••••••
✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🌐 https://www.restaurantlabyrinth.com/
🍴 [Self Funded]

1 Like

Based on his constant experimentations and ingenious visions of Mod-Sin cuisine, Chef Han successfully manages to let you see and taste our local dishes in a different light.

With this specially curated menu for the occasion, we started off with something cold and refreshing, the iconic and signature The Labyrinth Chili Crab, but this time round instead of the piping hot version, a local flower crab is battered and deep fried till crisp, and served with chili crab ice cream and a mini mantou. The snacks followed with Uncle William’s quail topped with Russian caviar in a prata for an interpretation of our mamak’s murtabak, the gunkan inspired burnt parts of claypot rice topped with house cured lap cheong (pictured) and the irresistible liushabao with the most outrageous QQ bun texture that has bafun uni and Kaluga caviar. The mains followed thereafter with the Kulhbarra Barramundi, which is Restaurant Labyrinth’s interpretation of the yusheng, sweetened with Nutrinest’s farm honey and grilled Oyster Omelette, served in a bechamel sauce and hollandaise.
•••••••••••••••••••
✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🍴 [Self Funded]

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.
•••••••••••••••••••
✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🍴 [Self Funded]

2 Likes

Based on his constant experimentations and ingenious visions of Mod-Sin cuisine, Chef Han successfully manages to let you see and taste our local dishes in a different light.

With this specially curated menu for the occasion, we started off with something cold and refreshing, the iconic and signature The Labyrinth Chili Crab, but this time round instead of the piping hot version, a local flower crab is battered and deep fried till crisp, and served with chili crab ice cream and a mini mantou. The snacks followed with Uncle William’s quail topped with Russian caviar in a prata for an interpretation of our mamak’s murtabak, the gunkan inspired burnt parts of claypot rice topped with house cured lap cheong (pictured) and the irresistible liushabao with the most outrageous QQ bun texture that has bafun uni and Kaluga caviar. The mains followed thereafter with the Kulhbarra Barramundi, which is Restaurant Labyrinth’s interpretation of the yusheng, sweetened with Nutrinest’s farm honey and grilled Oyster Omelette, served in a bechamel sauce and hollandaise.
•••••••••••••••••••
✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🍴 [Self Funded]

Feature
Chicken “Chicken “ Chicken Satay.
Served with Mr Anand’s Peanut Sauce.

3 different proteins, chicken, frog and crocodile served with Asian peanut sauce, pairing it with Gold Label Carbenet Sauvignon.
📍Labyrinth.
8 Raffles Ave, #02-23.

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