At Labyrinth, Chef LG Han creates a contemporary, Singaporean dining experience showcasing local produce and flavours encapsulating his roots in Singapore. A banker turned predominantly self-taught chef, Chef Han’s Mod-Sin cuisine draws inspiration from fresh ingredients, traditional recipes, local cultures and culinary techniques from across the world, reinterpreting and reconstructing classic international and local creations. Familiar hawker dishes are totally reimagined while staying true somehow to their roots, while fine local ingredients such as wild crab and duck liver go into adventurous dishes that create new tastes and textures.

MUST TRY: Local wild caught crab with egg white, salted mackerel and chilli crab ice cream.

AMBIENCE
The lighting is so low that spotlights are used to illuminate the individual tables, wrapping diners in intimacy. A lounge area has mauve bench seating and red tub-chairs, and there is a small bar with a gleaming white counter. One wall of the restaurant holds examples of the local produce used in the cuisine, and elsewhere are paintings by local artists.

SERVICE
The staff are well versed as to the way chef has prepared each of the dishes, and the ingredients he has used.

FOOD
Dinner sees a 10-course tasting menu, while both the lunch and the snacky pre-theatre menus are of four courses, with all including the option of wine pairing. About 80 percent of the ingredients are sourced locally from small farms and artisan suppliers. The presentation of each dish is part of the fun, chef carrying his innovative food style right through to the picture on the plate.

PRICING
S$50 to S$178

SUMMARY
Labyrinth is one of the most exciting restaurants in Singapore, in that it will make you rethink the traditional image of the island’s food heritage. A great place for lovers.