What is Singapore cuisine? That’s a question chef-owner Han Li Guang – who quit his high-flying desk job in the banking industry to become a chef – has been trying to answer since he first launched Restaurant Labyrinth.
After a successful decade in Singapore’s cutthroat fine dining scene, Chef Han proves that he still has plenty of new tricks up his sleeve. Labyrinth first came to light for pioneering what is called Neo-Sin cuisine, a modern expression of Singaporean dishes that sees everything from chendol xiao long bao to chilli crab ice cream. It’s this unconventional approach to food that won Labyrinth its first Michelin star in 2017.
The latest menu “An Ode to Singapore” (from $298 for dinner) is what happens when you combine quasi-obsessive research on food history with heaps of culinary precision and Labyrinth’s trademark brand of playfulness. Think reinterpretations of hawker dishes, and inventive versions of forgotten dishes like the elusive Laksa Siglap.
Read our full review here.
