Labyrinth
Copenhagen Glowing Tea Firm BLÅ
MAITAKE MUSHROOM – Tangerine peel, bak kut teh consomme
RAMLY – tomato meringue, beef tartare
DAVID HERVÉ OYSTER – lion’s mane mushroom, panchino
COFFEE BRIOCHE – seaweed butter
BEETROOT – sambal tomato, lettuce granita
AKAGAI – fish maw, home made oyster sauce
MEDAI – laksam noodles, laksa siglap broth
LOCAL FRENCH POULET – rooster rice donabe, ginkgo nuts
PINK GUAVA – ichigo, bitter plum salt
CEREAL PRAWN – shaoxing oatmeal ice cream, salted egg
PEPPERMINT MILO
SAKE LEES, DARK CHOCOLATE
HERITAGE KAYA, BORDIER BUTTER
Labyrinth Milo-licious Chocolate
Developed by Chef Han Li Guang, and underneath the day by day steerage of Chef Zee Chan since 2024, Labyrinth is a “New Singaporean” Restaurant using native produce and heritage recipes ready with fashionable strategies.
Open for each lunch and dinner inside Esplanade Mall at Marina Bay Promenade, LG Han’s recollections fueling a menu tied to native farms, friends at Labyrinth are greeted by heat service and dramatic lighting whereas tales and serviceware foster a deeper dialog about native tradition.
Provided as a Tasting Menu, twelve dishes plus housemade Bread perfumed by Espresso and take-away Chocolate, personalised menus add a particular contact to meals that enjoyable however scrumptious resembling a Malaysian “Ramly” Burger made from Tartare and Meringue.
Additionally putting Oysters in Bread on a makeshift Hawker Desk, the followup of Beets and Granita with Chlorophyll cleaning friends’ palates earlier than native Blood Clams and Fish Maw, Medai subsequent receives a shower in historic Laksa Siglap earlier than the primary course of buttery Rooster with Rice, Ginkgo, Broth and Hearts.
Consistently reinterpreting classics, “Cereal Prawns” seen on menus all through Singapore reimagined as Dessert with Rice Wine Ice Cream plus Egg Yolk, Mignardises include the examine and are highlighted by skinny Bread with Heritage Kaya and a slice of one of the best Butter.
www.restaurantlabyrinth.com
