[CLOSED] Miss Vanda

Miss Vanda is the latest venture by Chef Han from the Michelin-starred Mod Sin restaurant Labyrinth. In fact, this more casual concept takes over the location of Labyrinth at Esplanade, as the latter is temporarily put on ice. Expect things like Singapore-style Laksa ($28) served with Hokkaido Scallops, Crab Meat Her Geow, and local Green Lip Mussels. Or his famous Claypot "Ang Moh" Chicken Rice ($28) that includes a creamy roux of chicken stock and chicken oil. Other Burpplers recommend the Boneless Har Cheong Gai ($14) and Pandan Swiss Roll ($24).

Photo by Burppler Justin Teo

And that's exactly what happens today. Miss Vanda will would take the location of Restaurant Labyrinth at Esplanade, while Labyrinth would be temporarily put on ice.
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This is Miss Vanda's Singapore-style laksa selling at $28 whether for dine in or for takeaway/delivery. Instead of prawns as pictured, it is now served with Hokkaido Scallops, and would include the Crab Meat Her Geow and local Green Lip Mussels as before.
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I'll definitely be heading down. Surely, I expect the food at dine in there to be even better than what's delivered. We shall see!

Thanks to the lovely @cforcoffeee who arranged for this meal delivery, I get the opportunity to savour their limited time dish, the Van-Li Burger, a burger that pays homage to the iconic pasar malam Ramly, which comes with a side of mala curly fries. This is definitely more than your regular roadside burger as the Van-Li is constructed with a thick and juicy wagyu chuck beef patty that’s marinated with Worcestershire sauce and wrapped in an omelette, the exact look of a Ramly. Accompanied in the burger are sliced emmental cheese, curry mayo, chili sauce, caramelised onions and lettuce, sandwiched between brioche buns. As you manoeuvre around the burger, it eventually leads into a sloppy and delicious mess.

Besides the burger, we also shared the Assam Seafood Pot; a medley of the freshest of seafood cooked in a spicy and tangy tamarind broth that will leave you slurping the entire bowl clean. You can be assured you are getting the best quality seafood as the restaurant uses shellfish such as green lip mussels, wild caught lala clams from the Straits of Johore and pearl garoupa from @scaledbyahhuakelong. Thanks again to my caring @cforcoffeee for making this happen.
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📍Miss Vanda by Labyrinth
8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802

If you've missed Labyrinth's chicken rice as much as I do (swipe for Labyrinth version), then Chef @han_lg can send some your way through his new concept @missvandasg.
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If you didn't already know, this is not any chicken rice. It's one close to the heart of Chef Han, as it came from his grandma during the colonial era while she was working for a British family. His grandma made a special sauce which is a creamy roux of chicken rice stock and chicken oil, finished off with some mushrooms. And now we will get to taste this too, as Chef Hansome will serve this sauce with the chicken rice.
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Chef Hansome uses kampong chicken in this dish, which is sweeter and has stronger chicken flavours. His kampong chicken is also meatier and juicier compared to other kampong chicken I've tasted, maybe due to a larger chicken selected for cooking.
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Chilli and ginger sauce using Chef Han's grandmas recipe was served separately, which are absolutely yummy whether eaten on its own or mixed with the rice.
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And that's not the only outstanding dish in my delivery menu that evening. There's also the laksa, boneless har cheong chicken wings, wagyu rendang, and jackfruit rojak.

Exceeding my expectations was the still-crunchy Kurobuta Pork Chop. Tenderised, breaded and deep-fried to a gorgeous golden-brown, the big pieces of meat were very enjoyable eaten with the Sweet and Sour Sauce with pineapple and edamame.
So pork-lovers, this is worth your attention.

The brand new @missvandasg is a timely offshoot of One MICHELIN Starred @restaurantlabyrinth by Chef-owner @han_lg. Making up the reasonably-priced menu is an extensive list of dishes that should look and sound familiar to most of us Singaporeans. Similar to the ModSin cuisine at Labyrinth, albeit more casual as opposed to fine dining, Miss Vanda’s culinary team led by Head Chef @alastiar_tan, takes popular local dishes and gives them a contemporary twist, either through technique and/or use of ingredients.
Amongst all that I ordered, the “Boneless Har Cheong Chicken Wings” were my absolute favourite! 😋 Marinated for 24 hours in artisanal Har Cheong (fermented shrimp) paste, they were massive, crunchy and juicy. Whatever else you order from this new restaurant, this needs to be in your shopping cart.