Labyrinth, the one-Michelin-starred modern-Singaporean restaurant helmed by chef Han Liguang, has unveiled its latest menu titled “Produce, Heritage and Minimalism” – a thoughtful evolution that showcases over a decade of culinary refinement since the restaurant’s 2014 debut. At 39, chef Han has matured from his earlier experimental days (remember the infamous chilli crab ice cream?) into a more confident interpreter of Singaporean heritage cuisine, enhanced by international influences from his travels and chef collaborations.
Location: 02-23 Esplanade Mall, 8 Raffles Avenue
Pricing: $208++ (lunch), $298++ (dinner)
Operating Hours: Lunch Friday-Sunday (noon-2:30pm), Dinner Wednesday-Sunday (6:30-11pm)
The Dining Experience
Atmosphere & Concept
Located in the Esplanade Mall, Labyrinth continues its mission of redefining what Singaporean cuisine can be. The new menu title – “Produce, Heritage and Minimalism” – signals a refinement in chef Han’s approach. Rather than the maximalist experimentation of earlier years, there’s a clearer focus on quality ingredients, cultural authenticity, and restrained presentation that allows each dish’s essence to shine through.
Signature Dishes: Detailed Analysis
⭐ Elevated Prawn Noodles (The Star of the Menu)
The Dish
This dish exemplifies everything chef Han has learned about balancing innovation with respect for tradition. The foundation is impeccable: gambero rosso prawns paired with housemade egg noodles swimming in a sauce that transcends the typical hawker version.
Key Ingredients
- Gambero Rosso Prawns (Italian red prawns) – Premium Mediterranean crustaceans known for their sweet, delicate flesh
- Housemade Egg Noodles – Fresh, springy noodles made in-house
- Prawn Heads & Shells – Foundation of the umami-rich broth
- Garlic & Shallots – Aromatic base
- Dried Scallops – Adds depth and oceanic sweetness
- Butter – Enriching agent that adds silky texture
- Prawn Chin – Crispy garnish
- Prawn Fritter Bits – Coating for texture
- Sambal Belacan – Traditional spicy shrimp paste condiment
Technical Analysis
The Soup Base: The soup represents a “layered labour of love,” built from prawn heads, shells, garlic, shallots, and dried scallops. This multi-hour process extracts every molecule of flavor from the crustacean shells through slow simmering. The addition of dried scallops isn’t traditional in hawker-style prawn noodles, but it’s a brilliant move – the conpoy (dried scallop) adds a sweet, oceanic umami that amplifies the prawn flavor exponentially.
The butter enrichment is where fine dining technique meets hawker soul. While traditional prawn noodle soup relies on pork bones and lard for richness, chef Han’s butter addition creates a velvety, emulsified mouthfeel that coats the palate luxuriously without overwhelming the delicate prawn essence.
The Gambero Rosso Choice: Italian red prawns are larger and sweeter than local prawns, with a creamy texture when properly cooked. This ingredient substitution elevates the dish while maintaining the spirit – it’s still about celebrating exceptional prawns, just sourced globally rather than locally.
The Wu Xiang Xia Bing Element: The crisp prawn chin crusted with prawn fritter bits is genius on multiple levels:
- Textural Contrast: Provides crunch against soft noodles and tender prawns
- Cultural Reference: Wu xiang xia bing (five-spice prawn fritter) stalls traditionally neighbor prawn noodle shops in hawker centers
- Flavor Layering: The five-spice adds warmth and complexity
- Zero Waste: Uses the prawn chin (head section), demonstrating nose-to-tail (or nose-to-tail fin) philosophy
The Sambal Belacan: Served on the side, this traditional condiment of chilies and fermented shrimp paste allows diners to control spice levels while adding funky, umami depth – essential to authentic prawn noodle experience.
Home Recipe Inspiration (Simplified Version)
Prawn Noodle Soup Base (Serves 4)
- 500g prawn heads and shells
- 200g pork bones (for body)
- 6 cloves garlic, smashed
- 4 shallots, sliced
- 3 dried scallops, soaked
- 2L water
- 2 tbsp butter
- Salt and white pepper to taste
Method:
- Dry-roast prawn heads and shells in wok until fragrant (5 minutes)
- Boil pork bones to remove impurities, rinse
- Combine roasted shells, pork bones, garlic, shallots, scallops, and water in large pot
- Simmer 3-4 hours, skimming regularly
- Strain, reduce to concentrate flavor
- Finish with butter, stirring to emulsify
- Season with salt and white pepper
Assembly:
- Fresh yellow noodles, blanched
- Large prawns, poached
- Prawn soup, heated
- Fried shallots
- Sambal belacan
- Fresh coriander (optional)
Verdict
A masterclass in elevating street food without losing its soul. Score: 5/5
Satay Pigeon
The Dish
Chef Han demonstrates his growing confidence in fusion techniques with this bold creation that marries French and Singaporean culinary traditions.
Key Ingredients
- French Pigeon (Squab) – Young domestic pigeon known for tender, slightly gamey flesh
- Satay Marinade – Blend of lemongrass, galangal, turmeric, coriander, cumin, garlic, shallots, palm sugar
- Pistachio Rempah – Ground spice paste using pistachios instead of traditional peanuts
- Glutinous Rice – Sticky rice for the “ketupat”
- Zucchini & Cucumber Strips – Woven wrapper for the rice
Technical Analysis
The Protein Choice: French pigeon (squab) is prized in fine dining for its rich, dark meat that’s more flavorful than chicken but milder than wild game birds. The breast meat is typically served pink (medium-rare), which requires precise cooking. This parallels how satay is often cooked – charred exterior, juicy interior.
Satay Marinade Application: Traditional satay uses chicken, pork, or beef, but the sweet-savory-spicy profile works beautifully with pigeon’s natural gaminess. The marinade likely includes:
- Lemongrass & Galangal: Citrusy, floral notes that cut richness
- Turmeric: Earthy base and vibrant color
- Coriander & Cumin: Warm spices
- Palm Sugar: Caramelization and char when grilled
- Coconut Milk: Tenderizing agent
The Pistachio Rempah Innovation: Traditional satay sauce uses ground peanuts. By substituting pistachios, chef Han achieves:
- Refined Flavor: Pistachios are more delicate, less aggressive than peanuts
- Color Contrast: Vibrant green against the dark meat
- Textural Variation: Creamy yet slightly grainy
- Luxury Signal: Pistachios are premium ingredients
The “Ketupat” Reinterpretation: Traditional ketupat involves weaving palm leaves into diamond-shaped pouches, filling with rice, then boiling until the rice compresses into firm, geometric cakes. Chef Han’s version:
- Maintains Concept: Woven wrapper encasing rice
- Adds Freshness: Zucchini and cucumber provide cool, crisp contrast to rich pigeon
- Creates Visual Drama: The interwoven strips are technically challenging and beautiful
- Offers Textural Play: Crunchy vegetables against soft glutinous rice
Cooking Technique: The pigeon is likely:
- Marinated overnight
- Brought to room temperature
- Seared in hot pan to render skin
- Finished in oven to medium-rare (55-58°C internal temperature)
- Rested before slicing
- Possibly torched or grilled for char marks
Ingredient Sourcing Note
French pigeons are typically from specialty farms like Bresse or Challans, where birds are raised for 28-30 days for optimal tenderness. The controlled diet and age ensure consistent quality that wild or older birds cannot match.
Home Recipe Inspiration (Simplified Version)
Satay Marinade (for any protein)
- 2 stalks lemongrass, minced
- 3cm galangal, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 4 cloves garlic
- 3 shallots
- 2 tbsp palm sugar
- 100ml coconut milk
- 1 tbsp vegetable oil
- Salt to taste
Method:
- Blend all ingredients except coconut milk into smooth paste
- Cook paste in oil until fragrant (5 minutes)
- Add coconut milk, simmer 10 minutes
- Cool completely before marinating protein
- Marinate 4 hours to overnight
- Grill over high heat, basting with marinade
Pistachio Sauce:
- 100g roasted pistachios
- 2 shallots, fried
- 1 clove garlic
- 1 tbsp palm sugar
- 1 tsp tamarind paste
- 200ml coconut milk
- Chili to taste
Blend all ingredients until smooth, adjust seasoning.
Verdict
Bold, well-executed, and proves that satay flavors can transcend chicken and pork. The pistachio innovation is inspired. Score: 4.5/5
Chilli Crab Pie
The Dish
For those familiar with chef Han’s controversial early days of serving chilli crab ice cream, this dish represents a significant evolution in both technique and judgment.
Key Ingredients
- Zuwaigani (Snow Crab) – Japanese snow crab with sweet, delicate meat
- Chilli Crab Sauce Base – Tomato, chili, garlic, ginger, egg, lime
- Pastry Dough – Likely laminated dough for crispy layers
- Egg Wash – For golden, blistered exterior
Technical Analysis
The McDonald’s Apple Pie Reference: The description of a “crisp and blistered exterior akin to McDonald’s apple pie” is telling. McDonald’s pies (especially the fried versions from Asian markets) have:
- Extreme Crispness: Achieved through high-heat frying
- Blistered Surface: Air pockets that create textural variation
- Structural Integrity: Pastry holds filling without leaking
- Hand-Held Format: Portable, no utensils needed
This suggests chef Han’s chilli crab pie is likely:
- Deep-fried (not baked) for maximum crispness
- Made with a firm pastry that can withstand wet filling
- Sized for eating by hand
- Engineered to prevent sauce leakage
The Filling: Zuwaigani (snow crab) is an excellent choice because:
- Firm Texture: Won’t disintegrate during cooking or assembly
- Sweet Flavor: Complements spicy-sweet chilli crab sauce
- Large Flakes: Creates substantial bites
- Premium Appeal: Signals this isn’t just a novelty
The chilli crab sauce must be thickened significantly to prevent sogginess. Traditional chilli crab sauce is quite liquid; for pie filling, chef Han likely:
- Reduces the sauce to concentrate flavors
- Adds cornstarch slurry for body
- Includes egg to bind (traditional in chilli crab)
- Possibly adds breadcrumbs to absorb excess moisture
Pastry Science: To achieve that blistered, crispy exterior:
- High Hydration Dough: More water creates steam pockets that blister
- Cold Filling, Cold Dough: Temperature differential when hitting hot oil creates dramatic puffing
- High Frying Temperature: 180-190°C for rapid crust formation
- Double Frying Possible: Once at lower temp to cook through, once at high temp for crispness
Flavor Profile: Chilli crab sauce traditionally contains:
- Tomato Sauce Base: Sweet-tangy foundation
- Sambal: Chili paste for heat and depth
- Garlic & Ginger: Aromatic backbone
- Egg: Stirred in to create ribbons and richness
- Lime: Brightness to cut richness
- Sugar: Balances heat and acidity
Evolution from Chilli Crab Ice Cream
Why the Ice Cream Failed:
- Temperature clash: Cold dessert with hot, savory flavors felt jarring
- Textural confusion: Creamy and smooth when chilli crab should be chunky and robust
- Context problem: Dessert format for a savory icon felt disrespectful
Why the Pie Succeeds:
- Appropriate temperature: Hot, as chilli crab should be
- Proper context: Savory course, not dessert
- Textural alignment: Crispy shell mimics crab shell crunch, tender meat inside
- Familiar format: Pies are comforting, accessible
- Portion control: Small handheld size is playful without being overwhelming
Home Recipe Inspiration (Simplified Version)
Chilli Crab Pie Filling
- 300g cooked crab meat (snow crab, blue crab, or dungeness)
- 3 tbsp tomato ketchup
- 2 tbsp sambal oelek
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 egg, beaten
- 1 tbsp lime juice
- 1 tbsp sugar
- 2 tbsp cornstarch mixed with water
- Salt to taste
Method:
- Sauté garlic and ginger until fragrant
- Add sambal, cook 1 minute
- Add ketchup, sugar, 100ml water
- Bring to simmer, add cornstarch slurry to thicken
- Remove from heat, stir in beaten egg (creates ribbons)
- Fold in crab meat gently
- Add lime juice, adjust seasoning
- Cool completely before using
Assembly:
- Use puff pastry or homemade fried pie dough
- Fill, seal edges well with egg wash
- Deep fry at 180°C until golden and blistered (3-4 minutes)
- Drain on paper towels
- Serve immediately
Verdict
Proof that chef Han has learned to balance whimsy with wisdom. The format honors chilli crab while making it fun and accessible. Score: 4.5/5
Supporting Elements: Detailed Analysis
Sambal Tomat Sorbet (Palate Cleanser)
Technical Analysis
This tomato sambal sorbet represents sophisticated palate cleansing through:
Flavor Engineering:
- Tomato Base: High in glutamates (umami), refreshing acidity
- Sambal: Capsaicin clears palate, stimulates appetite
- Frozen Format: Cold temperature resets taste buds
- Sugar Balance: Must be sweet enough to freeze properly but not cloying
Serving Strategy: Positioned mid-meal as an intermezzo, this dish:
- Cleanses richness from previous courses
- Provides textural contrast (smooth, icy)
- Reawakens taste buds with spice
- Creates mental pause before next course
Why This Works (When Ice Cream Didn’t):
- Expected Role: Palate cleanser is supposed to be surprising
- Portion Size: Small serving, not a full dessert
- Flavor Clarity: Tomato-forward with spice, not trying to replicate complex dish
- Temperature Logic: Frozen cleanser is traditional in fine dining
Coffee Brioche (Roti Boy-Inspired)
The Dish
The bread course pays tribute to the beloved Roti Boy coffee bun, with its aromatic coffee crust.
Key Components
- Brioche Dough: Rich, buttery, slightly sweet bread (eggs, butter, milk, flour, yeast)
- Coffee Topping: Coffee powder, butter, sugar forming crackled crust
- Butter: Likely served with cultured or compound butter
Technical Analysis
Roti Boy Cultural Significance: Roti Boy (or PappaRoti in some regions) is a Malaysian chain that became wildly popular in Singapore in the 2000s-2010s. The signature “coffee bun” features:
- Soft, fluffy milk bread interior
- Coffee-butter topping that cracks into crisp shell during baking
- Aromatic coffee fragrance that fills the room
- Best eaten warm when butter is melty
Labyrinth’s Elevation: Chef Han likely upgrades this by:
- Using enriched brioche dough instead of simple milk bread (more eggs, butter)
- Higher quality coffee (specialty grade vs. instant)
- Refined butter topping technique
- Individual serving rather than large bun
- Perfectly timed serving (warm from oven)
The Coffee Topping Science: Traditional coffee topping is made by:
- Creaming butter and sugar
- Adding coffee powder (instant or espresso)
- Mixing with small amount of flour
- Spreading on proofed dough before baking
- Baking at high temp initially to set crust, then lowering
The crust cracks because:
- Butter melts and spreads
- Sugar caramelizes
- Surface dries and contracts while interior expands
- Creates beautiful crackled pattern
Why This Works as Bread Course
- Cultural Comfort: Instantly recognizable to Singaporeans/Malaysians
- Nostalgic Appeal: Many have childhood memories of Roti Boy
- Aromatic Opening: Coffee fragrance awakens senses
- Textural Variety: Crisp exterior, pillowy interior
- Not Overwhelming: Rich but not heavy, prepares palate for meal
Kaya “Toast” Dessert
The Dish
Ending with a reinterpretation of kaya toast – Singapore’s iconic breakfast of coconut-egg jam on toasted bread with butter.
Traditional Kaya Toast Elements
- Kaya: Coconut milk, eggs, pandan, sugar cooked into custard-like jam
- Toast: White bread, charcoal-grilled or toasted
- Cold Butter Slabs: Sandwiched in hot toast
- Accompaniments: Soft-boiled eggs, strong coffee/tea
Possible Elevated Interpretations
Option 1: Deconstructed
- Kaya ice cream or cremeux
- Toasted bread crumble
- Butter foam or brown butter gel
- Pandan garnish
Option 2: Refined Version
- Brioche toast (upgraded bread)
- House-made kaya with premium ingredients
- Cultured butter
- Pandan granita or sorbet
Option 3: Technique Showcase
- Kaya souffle
- Toasted elements (tuile, crisp)
- Butter component
- Temperature contrast (hot/cold)
Why This Closing Works
- Cultural Full Circle: Breakfast food as dessert ending
- Comfort Finish: Familiar flavors end meal on comforting note
- Not Overly Sweet: Kaya is rich but not cloying
- Singaporean Identity: Reinforces restaurant’s mission
Comprehensive Ingredient Analysis
Premium Ingredients Strategy
Gambero Rosso (Italian Red Prawns)
- Origin: Mediterranean (typically Sicilian waters)
- Characteristics: Deep red color, sweet flesh, creamy texture
- Why It Works: Larger, sweeter than local prawns; holds up to rich sauce
- Sustainability: Important to source from certified fisheries
French Pigeon (Squab)
- Origin: French specialty farms (28-30 day old birds)
- Characteristics: Tender, slightly gamey, rich dark meat
- Why It Works: Premium protein that justifies satay flavor elevation
- Alternative: Can use duck breast for similar effect at home
Zuwaigani (Snow Crab)
- Origin: Japan, Russia (cold Pacific waters)
- Characteristics: Sweet, delicate, firm flakes
- Why It Works: Holds structure in pie, premium enough for Michelin setting
- Alternative: Dungeness or blue crab for home cooking
Local & Heritage Ingredients
Sambal Belacan
- Composition: Chilies, belacan (fermented shrimp paste), lime
- Cultural Role: Essential Singaporean condiment
- Why It’s Included: Authenticity marker, allows customization
- Making It: Toast belacan, pound with chilies, add lime juice
Dried Scallops (Conpoy)
- Type: Dried adductor muscle of scallops
- Flavor Profile: Intensely umami, sweet, oceanic
- Traditional Use: Chinese cooking for stock depth
- Why Here: Amplifies prawn flavor exponentially
Pandan
- Description: Screwpine leaves, aromatic tropical plant
- Flavor: Vanilla-like, coconut-like, grassy, sweet
- Cultural Significance: Defining flavor of Southeast Asian desserts
- Usage: In kaya, possible in other components
Complete Menu Flow Analysis
The Tasting Menu Journey
Act 1: Welcome & Nostalgia (Coffee Brioche)
- Warm, aromatic opening
- Cultural comfort
- Signals playfulness
Act 2: Heritage Showcases
- Elevated prawn noodles (hawker tribute)
- Satay pigeon (traditional technique meets luxury)
- Demonstrates respect for local cuisine
Act 3: Palate Reset (Sambal Tomat Sorbet)
- Cleansing interlude
- Prepares for next phase
- Temperature and flavor contrast
Act 4: Playful Innovation (Chilli Crab Pie)
- Shows creativity
- Accessible luxury
- Conversation piece
Act 5: Comfort Conclusion (Kaya Toast Dessert)
- Full circle to breakfast
- Nostalgic ending
- Sends diners home happy
Why This Structure Works
- Emotional Arc: Comfort → Surprise → Familiarity
- Flavor Progression: Rich → Refreshing → Balanced
- Cultural Narrative: Celebrates Singaporean identity throughout
- Technical Display: Each dish shows different skill set
- Pacing: Allows anticipation and satisfaction
Cooking Techniques Deep Dive
Techniques Showcased Across Menu
Stock Making & Reduction
- Multi-hour prawn stock extraction
- Layering aromatics
- Butter emulsification
- Demonstrates patience and fundamentals
Pastry Work
- Laminated or fried dough for pie
- Achieving blistered exterior
- Filling engineering (moisture control)
- Shows technical precision
Protein Cooking
- Pigeon to perfect medium-rare
- Even cooking through thick cuts
- Resting and carving
- Demonstrates temperature control
Marinade Development
- Satay spice paste building
- Balancing sweet/savory/spicy
- Tenderizing technique
- Shows flavor building
Frozen Dessert Science
- Sorbet texture (sugar-water balance)
- Flavor preservation when frozen
- Serving temperature
- Demonstrates understanding of frozen desserts
Skills Required to Execute This Menu
- Classical French Technique: Stock, sauce, protein cooking
- Asian Cooking: Wok work, sambal making, spice toasting
- Pastry: Dough lamination, frying technique
- Modern Cuisine: Foams, gels, controlled temperatures
- Ingredient Knowledge: Sourcing, seasonality, substitutions
Value Analysis: Cost Breakdown
What You’re Paying For at $298++ (Dinner)
Ingredient Costs (Estimated 30-35% of price):
- Gambero rosso prawns: $15-20 per portion
- French pigeon: $12-15 per bird
- Zuwaigani: $10-12 per portion
- Dried scallops: $5-8 per portion
- Other premium ingredients: $15-20
- Total ingredient cost: ~$100-105 per person
Labor & Expertise (Estimated 25-30%):
- Multi-hour stock preparation
- Skilled cooks for each station
- Chef Han’s creative development
- Labor cost: ~$75-90 per person
Overhead (Estimated 25-30%):
- Esplanade location rent
- Utilities, equipment maintenance
- Insurance, licenses
- Overhead: ~$75-90 per person
Profit Margin (Estimated 10-15%):
- Profit: ~$30-45 per person
Comparison to Other Michelin Dining
In Singapore Context:
- 1-Star tasting menus: $200-400
- 2-Star tasting menus: $350-600
- 3-Star tasting menus: $400-800+
At $298++, Labyrinth sits comfortably in the 1-star range, competitive with peers like Burnt Ends, Zén, and Nouri.
Value Factors
High Value Aspects:
- Unique Singaporean perspective (can’t get elsewhere)
- Premium imported ingredients
- Chef-owner involvement
- Creative development and R&D
Considerations:
- Smaller venue (less “grand” than hotel restaurants)
- Lunch at $208++ offers 30% savings
- Some may prefer more traditional fine dining
Dietary Considerations & Modifications
Allergen Information (Inferred)
Contains:
- Shellfish (prawn noodles, sambal belacan)
- Gluten (noodles, brioche, pie pastry)
- Eggs (noodles, brioche, chilli crab sauce, kaya)
- Dairy (butter in soup, brioche)
- Tree nuts (pistachios in rempah)
Potential Modifications:
- Vegetarian: Difficult given seafood/meat focus
- Gluten-free: Would need significant modifications
- Dairy-free: Possible with substitutions
- Nut-free: Pistachio rempah would need replacement
Best Approach: Contact restaurant in advance for dietary restrictions. High-end restaurants typically accommodate with advance notice.
Chef Han Liguang: Evolution Analysis
Timeline of Development
2014-2016: Experimental Phase
- Chilli crab ice cream era
- Pushing boundaries (sometimes too far)
- Finding identity
- Building reputation as “controversial”
2017-2019: Refinement
- Michelin star recognition
- More balanced approach
- International collaborations
- Travel influences
2020-2025: Maturity
- “Produce, Heritage and Minimalism” philosophy
- Confidence in simplicity
- Deeper cultural understanding
- Technical excellence
What Changed
Then:
- Shock value prioritized
- Technique showcased over taste
- Experimental without always landing
- Identity still forming
Now:
- Purpose-driven innovation
- Technique serves flavor
- Calculated creativity
- Clear identity: Modern Singaporean
Comparative Analysis
Similar to (International):
- René Redzepi (Noma): Regional ingredient focus
- Massimo Bottura (Osteria Francescana): Heritage reinterpretation
- Virgilio Martínez (Central): Showcasing national identity
Similar to (Regional):
- André Chiang: Modern interpretation of Chinese cuisine
- Gaggan Anand: Progressive Indian
- Garima Arora (Gaa): Contemporary Indian with Thai influences
Final Verdict & Recommendations
Overall Rating: 4.5/5 Stars
Strengths:
- Exceptional prawn noodles (5/5)
- Clear culinary vision and execution
- Cultural authenticity with innovation
- Technical skill across multiple disciplines
- Thoughtful menu progression
- Unique Singaporean perspective
Areas for Consideration:
- Premium pricing may exclude some diners
- Some dishes more successful than others
- Requires open mind about reinterpretation
- Limited operating hours (closed Mon-Tue)
Specific Recommendations
For First-Time Visitors:
- Book dinner for full experience
- Come with 2-4 people to discuss dishes
- Arrive on time (respect kitchen timing)
- Don’t fill up on bread
- Take photos but focus on experience
For Repeat Visitors:
- Try lunch service for value
- Request counter seats if available (kitchen view)
- Ask about wine pairings
- Track menu changes (chef updates regularly)
For Special Occasions:
- Mention celebration when booking
- Consider wine pairing ($150-200++)
- Request dietary modifications in advance
- Plan 2.5-3 hours for dinner
For Food Professionals:
- Study the techniques
- Note ingredient sourcing
- Observe plating and flow
- Consider how heritage meets innovation
Conclusion: The State of Modern Singaporean Cuisine
Labyrinth’s refreshed menu represents not just chef Han’s personal evolution, but the maturation of modern Singaporean cuisine as a genre. When the restaurant opened in 2014, “modern Singaporean” was still a fuzzy concept—was it fusion? Was it molecular gastronomy with local ingredients? Was it hawker food with pretty plating?
Eleven years later, chef Han has helped define what it means: it’s about deep respect for cultural origins, technical excellence in execution, willingness to draw from global influences without losing identity, and most importantly, making delicious food that resonates emotionally while pushing intellectually.
The elevated prawn noodles exemplify this perfectly. It’s unmistakably prawn noodles—you can trace the lineage directly to hawker stalls. But it’s also unmistakably fine dining—the technique, ingredients, and presentation are world-class. This isn’t fusion for fusion’s sake; it’s evolution.
As Singapore continues its journey as a global culinary capital, restaurants like Labyrinth prove that the city-state’s food culture isn’t just about preserving hawker heritage or importing international trends. It’s about creating something new that could only exist here—food that’s rooted in place, informed by the world, and executed with excellence.
At $298++ for dinner, you’re not just paying for a meal. You’re investing in this ongoing conversation about what Singaporean cuisine can be. You’re supporting a chef who’s taken risks, learned from mistakes, and emerged with a clearer voice. You’re experiencing the present while tasting the future.
Final Recommendation: Book your table. Arrive hungry, curious, and open-minded. Prepare to see familiar favorites through an entirely new lens. And yes, order the prawn noodles.
Practical Information
Reservations: Essential, book 2-4 weeks ahead for weekends Website: restaurantlabyrinth.com Dress Code: Smart casual (no shorts, flip-flops) Payment: All major credit cards accepted Parking: Esplanade parking available Accessibility: Wheelchair accessible Private Dining: Inquire for group bookings
Pro Tips:
- Lunch service offers same quality at lower price
- Counter seats provide kitchen views
- Menu changes seasonally—check before booking
- Photography allowed but be respectful
- Tipping not expected but appreciated
Review based on October 2025 menu. Dishes and pricing subject to change. Individual experiences may vary.