Is it Simplistic or a Labryinth?
Definitely more complex than simple, Singaporean "street-food" favourites are elegantly interpreted and presented at one Michelin starred Labyrinth. Having recently achieved the Highest Climber Award, reaching #11 of the this year's World's Best Restaurants, Labyrinth is well on its way to the top. Labryinth has received many accolades in the past and will certainly continue to do so with its playful and contemporary presentation of flavours of traditional Singaporean classics.
Chef LG Han not only focuses on local Singaporean dishes but supports local producers and farms, earning Labryinth the Sustainable Restaurant Award in 2021. We were absolutely delighted with Chef LG Han's "Homage My to Singapore" tasting menu.
One of the most playful and unique presentation was the small bites platter aptly named "Memories of Chomp Chomp Hawker Centre" - a yellow tray which resembles the tables at a typical Singaporean Hawker centre. The platter is even accompanied by a pack of tissue to create an even more authentic experience.
One of my favourite small bites was the "Orh Luak". Traditionally an oyster omelette, Chef Han's interpretation consisted of a fried oyster topped with uni and caviar. Simply sublime!
Other tasty small bites included the Hainanese Satay and the Black Winter Truffle Pratas, perfectly chewy roti wrapped around black winter truffle.
First plate was the "Rojak", traditionally a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. Chef Han's light and refreshing version includes 12 local spices with cempedak and ginger flower sorbet, pomegranate and fermented honey.
One of the most creative interpretations of chicken rice is the roast chicken wing stuffed with black truffle, nanatsuboshi rice and button mushroom. Perfectly roasted filled with black truffle aromas.
The third plate was the tasty Char Kway Teow, rice noodles with Ark Shell and Hokkaido Scallop made with homemade oyster sauce and fish maw.
A must try is the Chili Crab 8.0, made of local Flower Crab, custard apple, chili-tomato ice cream, ulam rajah and pink pomelo, all accompanied with a tiny fried man tao bun.
Another local favourite is the Bak Kut Teh. Chef Han's elegant take on this wonderful savoury soup incorporates black truffle, kurobata pork belly, huadiao sabayon and mimetic garlic cloves.
The sixth plate arrived a golden pomfret with white asparagus, lemon kombu butter sauce and cauliflower puree.
And last but not least the Tochigi A4 Wagyu Striploin on a sizzling plate. The Wagyu has the most tiny yet tasty baked potato to accompany it.
And the candle was simply not just a candle but beef fat drippings, meant to be soaked up by the brioche buns served alongside it.
And the most fun palate cleanser to date was Ice Kacang, where you got to make the shaved ginger snow yourself.
And for desserts, a take on the Cereal Prawn was creatively served. This dessert was comprised of an oatmeal soft serve with shaoxing wine and muahchee.
Lastly, the final plate of the evening was the Kaya, Teh Tarik and Caviar.
Other than Heston Blumenthal's The Fat Duck, Labyrinth's "Homage to My Singapore" tasting menu has to be one of the most innovative and fun tasting menus I have had in awhile. Definitely worth a visit when you're in Singapore and so worthy of achieving 11th spot on the World's Best Restaurants.
LOCATION
Labyrinth
Esplanade Mall
Raffles Ave., 2nd Floor, Unit 23
Singapore 039802
HOURS
6:30pm - 11:00pm - Dinner only on Wednesday & Thursday
12:00pm - 2:30pm and 6:30pm - 11:00pm - Lunch & Dinner from Friday to Sunday
RESERVATION
Reservations in advance is a must via online or by phone at +65 6223 4098.
MOST RECENT VISIT
20 November 2022