Although the chendol xiao long bao is synonymous to Labyrinth, this was my favourite sweet among all three we tried.
While the current version on the menu features a mango-infused white chocolate egg shell, I very much prefer the previous version that used real egg shell to encase the barely set mango panna cotta. Cracking the egg to unveil its contents then finally tasting it was a mind-boggling sensory experience. Not to mention drizzling the black and sticky sesame purée (the "sweet soy sauce") and adding a few dashes of the pepper-like black sesame.

Available as a dessert in the Labyrinth Classics Degustation ($128), as well as the 3/4-course ($78/$88) option.