Labyrinth (Esplanade Mall)

Candle made from fats of the waggu beef used as a dip for the bread

Out of this world! So creative

How blessed I am to have friends fulfilling my wishlist of dining at @restaurantlabyrinth as a celebration for my wedding. 🥰 People who know me well will know that I am a big fan of ModSin and Mod Asian cuisine, so how could I possibly miss out on a one-Michelin star restaurant that pays homage to local Singaporean cuisine!

One of my favourites that night had to be the signature labyrinth chili crab. Leaving me in awe was not just the smooth chili crab ice cream complemented by the sweet local flower crab that had resembled the actual dish, but also details like the embellishing ice plant and the mini fried mantous which completed the entire experience. Adorable and applaudable. It was definitely also heartwarming to see local establishments supporting local farms and suppliers.

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.
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✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🌐 https://www.restaurantlabyrinth.com/
🍴 [Self Funded]

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